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うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
東北に一切ルーツがないのに青森の地酒ばかり飲む初心者です。この世の皆を豊盃沼に引きずり込む使命を持つ誰か。飲みながら投稿するから文章もへったくれもないよ。家で新政をもっと飲みたい泣できれば紫八咫を店頭で買いたい泣

Registered Date

Check-ins

200

Favorite Brands

18

Hall of Fame

ToraiHohaiDenshu

Most Check-in Brands

Hohai
26(23.01%)
Denshu
8(7.08%)
Mutsuhassen
8(7.08%)
Fusano Kankiku
5(4.42%)
Jikkoku
4(3.54%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
55(27.5%)
Niigata
27(13.5%)
Kyoto
20(10%)
Fukushima
10(5%)
Yamagata
9(4.5%)

Venues With Most Check-Ins

甲子屋酒店
24(29.27%)
Hasegawa Saketen (はせがわ酒店)
10(12.2%)
あおもり北彩館
8(9.76%)
籠屋 下高井戸店
8(9.76%)
Isego (伊勢五 本店)
5(6.1%)

Timeline

うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hohai純米吟醸　豊盃米55純米吟醸
Mira ShuzoAomori
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家飲み部
43
うぴょん（豊盃こそ至高）
Rice：Aomori contract-grown Toyobai rice Rice polishing ratio: 55 Alcohol content: 15 This is the 200th check-in for the record at Sake-no-Wa. At this milestone occasion, I would like to go back to my starting point. I have recently been recommending Toyobai to many people, and it was Toyobai that got me hooked on sake. Here we go, my favorite junmai ginjo! The aroma is extremely gorgeous, with a sweet apple aroma. The aroma is as wonderful as ever. As usual, the slightly sweet, clear brewing water is included in the sake, and when it is gulped down, it explodes with a slight rose-like aroma, juicy apple sweetness, and a bit of sourness! Then, it finally disappears with just the right amount of bitterness and sharpness. I love Toyobai for always delivering my favorite flavor. I hope that there will be more distributors in Tokyo and Nagoya. May we be able to drink Machidaya's Daughter Series for another five days. Thank you again for the food tonight! Thank you for your continued support!
Japanese>English
ma-ki-
Good evening, Uppion! Congratulations on your 200th check-in 🎉! I'm sure the milestone is Toyobai-san 🎵. I drank my first bottle of Toyobai last year and it was delicious 😋. I hope you continue to have a good time with sake 🤗.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, ma-ki! Thank you very much for taking the time to write! My personal recommendation for Toyobai is the upcoming Tsukiaki (hiyaoroshi) and Naokumi! I hope you enjoy a good sake drinking experience with Toyobai!
Japanese>English
Masaaki　Sapporo
Good morning, Uppion 😃Congratulations on the 200 check-in 🎊, it's good to have a good guess at a good harvest 😋.
Japanese>English
ヒロ
Uppion, congratulations on your 200 check-in✅🎊🎉! I felt your love for Toyobai ❤️ by bringing your special sake, Toyobai of origin, to Kiriban 😊. Keep up the good sake life ❗️
Japanese>English
うぴょん（豊盃こそ至高）
Masaakiさん、ありがとうございます！Masaakiさんの詳細なレビューには脱帽です！今後もなにとぞよろしくです！
うぴょん（豊盃こそ至高）
Thank you very much, Hiro! I will continue to keep Toyobai in mind! Have a good sake life, Hiro-san!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Torai特別純米酒超辛口特別純米原酒生酒
Rokka ShuzoAomori
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家飲み部
46
うぴょん（豊盃こそ至高）
Sake rice: Hanabukiyuki from Aomori Prefecture (Koji), General rice (Kake) Polishing 55% (Koji), 60% (Kake) Strength 16 Whenever I worked, I was often asked if there was any "Joubari" in the area, but that is now a thing of the past. I had heard that they had started a new brewery, but I had not tried it. I found it just out of curiosity, so I bought it. So here we go! To my surprise, the ripe sweet aroma of grapes like Shinsei or Hiran wafted through the air. What's that? I was so surprised that I was mistakenly thinking, "Wasn't this all sake made from the same yeast? The aroma is so unique and gorgeous that you may be mistaken for a sake brewer. The brewing water is very soft and slightly sweet, probably a blessing from Mt. The aroma of grapes is so strong that for a moment you may think it is not dry, but the subtle sweetness of pears and plenty of umami are outstanding, and it has a different taste from the modern sweet sake of recent years. The final touch of sharpness and bitterness is designed so that it does not interfere with the food. There have been many good sake in the past, but not many have impressed me as much as this one did. Just like the monkey looking up at Mt. Iwaki on the label, I am sure that Morai will eventually surpass Tasake and take the top spot in the sake world. It is too delicious. Thank you again for this evening!
Japanese>English
まつちよ
Good evening Uppion 🍶. I was just wondering about it, it's highly rated 😊. I'll drink it when I get a chance.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Matsuchiyo-san! I recommend Mr. Du Krai's book and it's delicious! We are looking forward to your review!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Mutsuhassen250周年ボトル純米原酒
Hachinohe ShuzoAomori
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家飲み部
49
うぴょん（豊盃こそ至高）
Ingredients : 100% of the company's original sake rice (a cross between Hanasou and Fuyugeshiki) Rice Polishing Ratio : Not disclosed Alcohol content : 15 I don't usually drink Mutsu Hachisen, but I couldn't pass up this one. So I bought a bottle of Mutsu Hachisen 250th Anniversary, and let's see what it tastes like! The aroma is both floral and refreshing, with hints of muscat and pear. The smooth brewing water is a perfect marriage of juicy sweetness like tangerine and sourness and bitterness like hakusaku, which is very enjoyable. Later on, the tanginess that is unique to Hachisen caught up with it and was eliminated along with the sharpness. What is this sake that tastes like hassaku? It's too good! So, congratulations to the Hachinohe Sake Brewery on its 250th anniversary! Thank you for the food and drink tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Denshu純米吟醸　古城乃錦純米吟醸
Nishida ShuzotenAomori
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家飲み部
44
うぴょん（豊盃こそ至高）
Rice : Koshiro-Nishiki Rice Polishing Ratio : 50 Alcohol content : 16.5 We tried a special junmai of Koshiro-Nishiki before, but this time it is a junmai ginjo, how is it? Here we go! The aroma is gorgeous and fresh, with a sweetness and freshness like muscat. The slightly sweet brewing water, as usual, gives it a sweetness like green apples and a freshness that comes with a bang. It is also extremely juicy and happy. Finally, the sharpness and acidity come together in harmony, leaving no aftertaste. After all, Kojo-nishiki has a strong aroma and is too delicious. And I thought to myself, Junmai Ginjo of Tasake should be well chilled and then wait for the temperature to rise while drinking to enjoy it, so that the sweetness becomes stronger. Thank you again for your hospitality this evening!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
菊乃井特別純米酒特別純米
鳴海醸造店Aomori
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家飲み部
47
うぴょん（豊盃こそ至高）
Sake degree -0.5 Acidity 1.35 Amino acidity 0.95 Alcohol content 15.2 Rice polishing ratio 60 Sake rice used: Hanabukiyuki (Polishing ratio 60%) The Aomori Antenna Shop closed its doors in July, leaving a lasting legacy. As a shopkeeper, I would like to express my deepest gratitude! The last sake I bought there was Kikunoi. So much for the preamble, let's get to it! It has a strong sweetness, but also a slightly refreshing aroma. The brewing water was a little sweet and clear, which is typical of Aomori. It has a strong umami punch, and the sweetness is simple and not bothersome. The sweetness is simple and not bothersome, and it has a nice sharpness. It was a sweet yet sharp sake. Thank you again for the sake tonight!
Japanese>English
chika
Here we go 😍🍶✨✨ Full of Aomori🤣🍶✨✨
Japanese>English
うぴょん（豊盃こそ至高）
chika-san As it happens, this is the Aomori Special for a while! Please stay tuned!
Japanese>English
まつちよ
Upyon, are you from Kitasaikan? 😲
Japanese>English
うぴょん（豊盃こそ至高）
Now I'm a "former" but I was working part-time.
Japanese>English
まつちよ
I hope they plan to bring it back next year, and I'd be happy to see them further enhance the Aomori sake.
Japanese>English
うぴょん（豊盃こそ至高）
From what I have heard, they have not even decided on a candidate site yet, so they will be lucky if a new antenna store opens in two years at the earliest, and it is doubtful if it will ever be restored.
Japanese>English
まつちよ
あらら🥹
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Shiramayumi蔵助2th普通酒
Kaba ShuzojoGifu
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飛騨居酒屋 蔵助
カップ酒部
43
うぴょん（豊盃こそ至高）
He got it at a restaurant where his family dined out. I had no idea that I would be drinking Hakumayumi again. But this is fate, and I will definitely give it a try. So, here we go! There is a very strong sweet aroma. It is not fruity, and if one were to say it was the sweetness of rice, it would be hard to tell. It is a clear, smooth brewing water with a solemn atmosphere reminiscent of melted snow. The sweetness is full and the umami is very spreading... But the brewer's alcohol has a good effect, making it a cohesive and calm sake. It finishes with a rather subdued finish. How about a cup of sake once in a while? Thank you again for the sake tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Oroku超王祿　本生純米生酒無濾過
Oroku ShuzoShimane
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家飲み部
49
うぴょん（豊盃こそ至高）
Ingredients Rice, Rice malt Rice polishing ratio 60 Alcohol content 15.5 Water used for brewing: "Koganei Ido" natural spring water Toji Ishihara Takeki R5BY No. 16 I have heard that the best sake in Shimane is Oroku. I found it at a sake shop I visited for the first time, so I took it home to try. Now let's see what kind of taste awaits us! The aroma is not gorgeous, but it is gentle and conveys the sweetness of the rice in a straightforward manner. The brewing water is rough and viscous, probably due to the abundance of minerals, but this water propagates the flavor strongly in the mouth. It is extremely fresh. The sweetness is clinging to it, but it is moderate. And then there is the careful, soothing sharpness that somehow erases these flavors in the mist.... What is this? It is too good to be true! It is fresh, but not too sharp and gentle. You will never get tired of drinking it. Like Tenju and Oroku, Shimane has too much delicious sake. I will repeat this in the future! Thank you again for the sake tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Ubusuna山田錦　二農醸純米生酛生酒発泡
Hananoka ShuzoKumamoto
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家飲み部
46
うぴょん（豊盃こそ至高）
Ingredient rice: Yamadanishiki Nouveau type: Kikuchi River basin / Nama yeast Area: Kumamoto Prefecture, Kumamoto Prefecture, Kikuchi River basin rice Alcohol content 13 I dropped by a liquor store on a whim, and was surprised to find it on the shelves as a matter of course. Let's take a look at this famous sake produced in Kumamoto and see what it is like! What the heck is this? As soon as you open it, it makes a huge popping sound. And when you pour it, it's extremely effervescent! No, the bubbles are amazing, even for a popular sake yeast yeast yeast yeast yeast yeast. The aroma is of grapes! It smells like wine. The brewing water is a little viscous, but it goes in easily and is a factor in raising the total amount of flavor. A sense of gas that stimulates the tongue, grape-like sweetness and astringency, and even tannins. This feeling is similar to that of Niimasa. There was no sharpness at all, and the taste was over before I knew it. I was glad to have had the chance to drink it. Next time, I would like to try Hozabu or Kako if they have them. Thank you very much for the food and drink tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Shinshu Kireiひとごこち　純米酒純米
Okazaki ShuzoNagano
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家飲み部
57
うぴょん（豊盃こそ至高）
Ingredients Rice, Rice malt Rice used: 100% Hitogochiki grown in Nagano Prefecture Polishing ratio: Koji rice 55%, Kake rice 70%. Alcohol 15 Nagano is a treasure chest of local sake, and is famous for its delicious sake. I happened to have a chance to buy some this time. Now, let us begin! The aroma is sweet, not fruity, but more like a chemical rummy aroma. But it is mild, so you can drink it calmly. The water is a little gassy and a little hard. It is also smooth and easy to drink. When you drink it, you can taste the sweetness of rumminess, but the gaseous and umami flavors that dance around the glass suppress the sweetness and marry the sweetness, so you can drink it lightly. The astringency and sharpness come later, making it more drinkable. This wine is certainly good to drink in the summer time. I highly recommend it as the next step after sweet and fruity. Thank you again for your patronage this evening!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Murayu紺瑠璃　無濾過本生純米吟醸生酒無濾過
村祐酒造Niigata
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家飲み部
60
うぴょん（豊盃こそ至高）
Alcoholic Beverage 15%. Niigata is the kingdom of light, dry sake, and in recent years, many of the modern styles have been light. In such a place, there is a fantastic sake with a sweetness like Wasanbon (a type of rice cake). When I went to a store I visited once in a while, I found a bottle of it, so I had to try it and bought it. So, here we go! The aroma is not too strong, but it has a concentrated sweet aroma. It is not too fruity. The slightly viscous brewing water, which goes in easily, has a strong sugary sweetness that could be mistaken for kijo sake. However, it has a moderate umami flavor and is easy to drink. The grapefruit-like acidity and bitterness gradually kick in, making it easy to drink without a sticky taste. There are many sake that also have sweetness, but I don't think there are many that have such a unique flavor. Next time, I would like to prepare Japanese sweets with anko (red bean paste). Thank you again for your hospitality this evening!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hououbiden髭判　純米大吟醸酒　瓶燗火入純米大吟醸生詰酒
Kobayashi ShuzoTochigi
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家飲み部
51
うぴょん（豊盃こそ至高）
Ingredients : Rice, Rice malt Alcohol Content : 16-17 Rice：Kameiki produced in Takahata, Yamagata Rice Polishing Ratio：50 It has been a long time since I have had sake. Tonight is the first Houou Mita I have had at home. I had decided what to drink at home first after tasting Hououmida. That was the Hououmida Mustache Ban. Of course, the label was cool, but I liked the concentrated sweetness and umami. This time, it was fire-aged, so I think the sweetness was stronger! The aroma is strong and has a gorgeous sweet melon-like aroma. The smooth brewing water conveys the mellow sweetness of melon, the umami that is typical of the Kame-no-o lineage, and the wildness. The sharpness is not strong, but it disappears without a hitch, and the aftertaste is very cohesive. The thing I love most about Hououmida is the moustache. If there is an unfiltered, raw sake version, I'll buy it right away. Thank you for the food tonight, too!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
KoeigikuSunburst純米原酒生酒無濾過
Koeigiku ShuzoSaga
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家飲み部
46
うぴょん（豊盃こそ至高）
Alcohol percentage 15 Ingredients: Rice, rice malt (both domestic) Just as I was thinking that sour food tastes good in summer, I happened to come across a sour Koei Chrysanthemum. I had never had it at home, so I decided to take it home. So here we go! The aroma is mild and refreshing, like cucumbers in a field of summer vegetables. As I sipped it, I could taste a little sweetness like that of a Japanese pear, but the umami and acidity were a perfect marriage, bursting together beautifully. The acidity is very strong, but the umami covers it, so it is not at all boring or harsh. After the acidity continues, the sharpness joins the acidity and disappears with a slight astringency, so you can drink it in gulps without getting tired of drinking it. I recommend drinking it very cold and adding ice is also a good idea. You can also add Japanese sweets as a snack. And although it is 15%, it feels light, so be careful not to drink the whole bottle. Thank you very much for your patronage tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Bakuren超辛口大吟醸　虹色　ばくれん大吟醸生詰酒
Kamenoi ShuzoYamagata
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家飲み部
48
うぴょん（豊盃こそ至高）
Rice： Dewanosato (Haguro) Rice polishing ratio: 33 Body temperature: 17.2 to 17.6 degrees Celsius Sake degree: +15 to +18 Acidity: 1.2 Yeast: Ogawa No. 10 Kudokibe has an image of brewing sweet and tasty sake. However, this is a dry series from such a sake brewery, Bakuren. How does it taste? Let's get down to it! The aroma is just like Kudokutei as usual, with a very strong and gorgeous sweet and refreshing aroma like muscat and Japanese pear. This must be a sweet sake. With this in mind, I smoothly poured in some soft brewing water and found that it had a hint of muscat, but also had a mild umami, acidity, and a rather strong sharpness, with a good dryness that pierced the back of my throat and left no aftertaste. This would be a wonderful sake to enjoy as it brings out the best of the umami flavor while killing the smell of the light sashimi. This is too good to be true. I would like to have it again next year. If you want to enjoy fruity sake but don't want to kill the goodness of Japanese food, give it a try. And a request to Kamenoi Shuzo. Can you please make all the products in the Bakuren series in four-pack bottles? And now that I have made my request, I would like to thank you again for the food and drink tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Mukyu Tenon天雲純米吟醸生酛無濾過
Itakura ShuzoShimane
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家飲み部
45
うぴょん（豊盃こそ至高）
Ingredients: Rice, Rice Koji Ingredient rice: Shimane improved Omachi Alcohol 13.4 Rice polishing ratio 60 I decided to try Mukyutenju again for a more relaxed sake. So here we go! The aroma is very mild, with a hint of cooked rice. The sake goes in smoothly with smooth brewing water. The sweetness and umami of the rice envelops you like a whisper. The woody overtone gradually spreads, allowing the sake to be drunk with a sense of serenity. The sake is then smooth and refreshing. Unlike ordinary sake, this sake can be drunk slowly and without getting worked up, no matter how much you drink. It is a sake that calms the mind. I am not good at heating sake, so I wish I could find it at an izakaya so I could try it out. Thank you again for the sake tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hohai純米吟醸　山田錦55純米吟醸
Mira ShuzoAomori
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家飲み部
51
うぴょん（豊盃こそ至高）
Rice：Contract-cultivated Yamadanishiki produced in Nishiwaki City, Hyogo Prefecture Rice polishing ratio: 55 Alcohol content: 15 Sake meter: -1 Acidity: 1.8 I like Toyobai. Sometimes I want to drink a more relaxed junmai ginjo that is not made from Toyobai rice. And recently, I am getting tired of too sweet and fruity. In such a case, Toyobai is the best choice. This time it is Yamadanishiki, which I am not sure if I will ever see again, so here we go! The aroma is very gorgeous! The apple aroma, typical of Toyobai, is a bit more subdued than usual, but it still wafts through the nostrils. The sweetness of the brewing water, which has a slightly sweet taste that I like, goes in smoothly and without any discomfort, and I can taste the sweetness of the Toyohai brewing water as it smoothly seeps into my body. However, this is not the end of the story, and this is the true essence of Toyobai and Yamadanishiki! The balance between the sharpness of the aftertaste, astringency, and acidity is divine, and you can enjoy the refreshing, penetrating sensation that only a dry sake can provide. For those who are tired of fruity sake, I highly recommend Toyobai Junmai Ginjo as the next step after sweet and tasty fruity sake. I am not a confident person, but I believe in the potential of Toyobai to drag people in the sake swamp into the Toyobai swamp. Thank you for your continued support!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Fusano Kankiku酒未来50 - Wonderland -　2025純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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家飲み部
59
うぴょん（豊盃こそ至高）
Rice : Sake Mirai Rice polishing ratio : 50 Alcohol content : 15 You may say I'm still a little young, but I love Kangiku, and I love Occasional. I also love Occasional, a junmai daiginjo that sells for around 2,000 yen even though it is a pure sake. And everyone loves Sake Mirai. I had to buy it. This time, I ordered it by mail order and it arrived safely today. Now, let's get to it! The aroma is gorgeous, with hints of apple, pear, and even banana if you sniff carefully. The slightly hard brewing water, similar to that of Kaze no Mori, has a slightly thickened and structured structure, with rose-like overtones and a discreet but dense juiciness, and the flavor and sweetness of the sake's future punch is superb. The final balance of acidity and sharpness is divine, and it disappears smoothly like a classic. A great sake has an aftertaste like a classic work of art that is written in a textbook before you even notice it. I thought this sake is suitable for all lovers of Kangiku and sake future, beginners and experts alike. Try it, everyone! Thank you again for the food and drink this evening!
Japanese>English
まつちよ
Good evening, Uppion! I haven't tried Kangiku's, but Sake Mirai🌾 is used by few breweries, but it has a rich and gorgeous flavor 😊. I'd like to try it and see what happens when Toyobai uses it 🤔.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Mr. Matsuchiyo! I think Toyobai is a brewery that is good at producing sweetness, bitterness in the aftertaste, and astringency in a different way than Kangiku, so I think it would be really interesting if brewed at Sake Mirai.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Mimurosugi菩提酛　山田錦純米原酒水酛
Imanishi ShuzoNara
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家飲み部
52
うぴょん（豊盃こそ至高）
Rice : Yamadanishiki produced in Nara Rice Polishing Ratio : Undisclosed Alcohol content : 13% (undiluted) I think Mimuro Sugi has a taste that is very penetrating. I especially like Dio Abita. This Bodai-Hashiro series is one of the most popular series of Mimuro-Sugi. This one is a good value for the price because it is not made in a wooden vat. What kind of sake is this? Well, let's get started! The aroma is of gorgeous peaches. It smells fresh, but it also has an elegant ripe sweet aroma like a peach soaked in black tea. As usual, the soft water from the Miwa Mountains is too delicious. Then, there is a subtle peach sweetness and the rice flavor of old-fashioned sake, but the strength and balance of the flavor is perfectly balanced by Yamada-Nishiki, which brings a refined taste without any cloying taste. The final taste is sharp and even more so with a strong acidity that makes it a classic, and then fades away. In the Muromachi period, when sake was first created, the taste of sake was again revealed as a classic in the modern age, and Mimuro Sugi shined with a balance of classic and modernity. Thank you again for your hospitality this evening! Oh, it seems that the tag "mizu-hashiroshi" is almost synonymous with "bodai-hashiroshi.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
宮泉貴醸酒純米貴醸酒
Miyaizumi ShuzoFukushima
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家飲み部
47
うぴょん（豊盃こそ至高）
Rice： Gohyakumangoku Rice polishing ratio: 50 Alcohol content: 16%. On a day when I happened to be in the mood to try a variety of kijoshu after drinking Shinmasa, and I also happened to be in the mood to try Aizu Miyazumi, I looked in the store and found Miyazumi's kijoshu even though it had been on sale for more than four months! It was a fateful encounter, so I took it home and went right to work! From the aroma, it was gorgeous! The fresh and sweet aroma of watermelon and melon wafts through the air. I thought it was a little sweet and sticky brewing water, but could this be due to the use of sake in the brewing process for kijoshu? I am not sure yet. The melon-like sweetness is very concentrated and envelops you all at once. The sweetness is very intense! And it is slow, elegant, and crisp, with no excessive sweetness remaining. A little sweetness lingers on the palate and leaves a wonderful aftertaste. This sake was easier to drink than expected. I would like to try the junmai sake Miyazumi next time. Thank you again for the sake tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Toyobijin限定大吟醸　地帆紅大吟醸無濾過
Sumikawa ShuzojoYamaguchi
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家飲み部
54
うぴょん（豊盃こそ至高）
Ingredients ... Rice (domestic), Rice Koji (domestic), Brewer's alcohol Ingredient rice ... 100% Yamadanishiki Rice polishing ratio ... Koji 35%, Kake 40 Sake degree ... ±0 Acidity ... 1.4 Amino acidity ...0.9 Yeast used ... In-house yeast Alcohol percentage...14 Yamaguchi's sake is said to be very good. Otters, Tenbi, Ohmine, Choyo Fukumusume.... Among them, I wanted to try Toyo Bijin. And this time, I happened to see a daiginjo with aluzome, so I bought it. So here we go! The very gorgeous aroma of apples lured me in like a honeybee. The clear and smooth brewing water gives a hint of rose-like aroma and juicy sweetness like apples. However, as one would expect from a daiginjo that is not junmai, it is not sticky and has almost no cloying taste. It has a very refined umami flavor. The sharpness of this daiginjo is very sharp, and it is really easy to drink. I also like junmai sake, but I can't help but have high expectations for the infinite possibilities that aluzoe has to offer in recent sake. Next time I have the chance, I would love to try the regular Toyo Bijin. Thank you again for your hospitality tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Muso散憂（さんゆう）辛口純米吟醸おりがらみ生原酒純米吟醸原酒生酒無濾過おりがらみ
Taiyo ShuzoNiigata
alt 1
家飲み部
46
うぴょん（豊盃こそ至高）
Ingredients : Rice, Rice malt Alcohol Content : 15 Rice：Koshitanrei produced in Iwafune Polishing ratio：55 I would like to taste the goodness of the light sake that has been handed down in Niigata, and I would also like to taste more modern sake. Musho, located in Murakami, Niigata, is the perfect place to fulfill such selfishness. Let's go there! I don't know if it's because it's an ogara-mi, but I love the fresh kiwi-like aroma with a hint of milkiness. The gaseous, slightly mineral brewing water is very good, concentrating juicy sweetness like muscat and the umami of the rice. But this one is dry, leaving a sharp taste that lingers in the throat at the end, so it is easy to drink without being cloying. Please let me know if you have any good ones, as I would like to explore the classic types like Hakkaisan and Kubota in the future. Thank you again for your hospitality tonight!
Japanese>English
1

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