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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こむ使命を持つ誰か。飲みながら投稿するから文章もへったくれもないよ。純米こそ正義？楽器正宗か磯自慢かばくれんか久保田飲んでみな。とぶぞ。

Registered Date

Check-ins

270

Favorite Brands

29

Hall of Fame

HohaiDenshu

Most Check-in Brands

Hohai
29(21.32%)
Denshu
13(9.56%)
Mutsuhassen
9(6.62%)
Fusano Kankiku
9(6.62%)
Senkin
7(5.15%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
67(24.81%)
Niigata
31(11.48%)
Kyoto
22(8.15%)
Fukushima
14(5.19%)
Tochigi
13(4.81%)

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）
Hakkaisanしぼりたて原酒 越後で候原酒生酒
Hakkai JozoNiigata
alt 1
家飲み部
47
うぴょん（豊盃こそ至高）
Alcohol percentage 19.0 Sake meter degree +4.0 Acidity 1.4 Amino acidity 1.6 Koji rice: Yamadanishiki Kake rice Gohyakumangoku, etc. Rice polishing ratio 60 Yeast used: Association No. 701, M310 Recently, I have been reevaluating the classic type of sake. The recent Kubota Aki-agari was particularly excellent. This time, I bought a bottle of Hakkaizan nama sake, which is only available during the new sake season. It is a member of the Hakkaisan group, along with Jyushiyo and Hakkaisan, which established the sake boom in the past! How good is it? Let's go! What? It has a very gorgeous apple aroma! Why does it have such a fruity aroma? Slightly viscous sweet brewing water! Yes! The apple-like sweetness and sourness envelopes you, but the bitter astringency brought about by the heavy structure of the 19% Hakkaisan is a very good punch and makes it drinkable! The sweetness of the rice is gentle, and above all, it has the best flavor. And a strong sharpness! This is really a great sake! Once you get used to drinking sake, try some Echigo-Tsumari! You will be reminded how delicious Hakkaisan is! I really like it as a base for the classics! Thanks again for the food tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hidakami弥助　芳醇辛口純米吟醸純米吟醸
Hirako ShuzoMiyagi
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家飲み部
59
うぴょん（豊盃こそ至高）
Rice : Kura-no-Hana Rice Polishing Ratio : 50 Alcohol content : 16 Sake from Miyagi Prefecture is readily available and all are delicious! In a world where sweet and fruity sake dominates the market, I have long been curious about Hidakami, which continues to brew sake that goes well with fish. This time, I bought some! Let's go! The aroma is as clear and refreshing as a waterfall. The soft brewing water, the slight sweetness of the rice, and the slight bitterness create a truly pleasant umami flavor! But because it is not too rich, it is made to go well with any seafood! What the heck! It should be mellow but not too strong! It is not light, but it is certainly a fun sake that can be drunk with gusto, just like a classic sake! The sharpness is also very strong, making it the best sake for a meal nowadays! I think the best sake to pair with Japanese food would be Hidakami! I would like to try more things from now on! Stay tuned for more! Thank you again for the sake tonight! P.S. When heated, the sharpness and peachy sweetness fuse together. Does heating sake make it sweeter?
Japanese>English
ぴーたま
Good evening, Uppion. Whenever I read your reviews, I can always tell that it looks delicious 🤤Hi Takami, right Memo_φ(・・・・)
Japanese>English
うぴょん（豊盃こそ至高）
Mr. Pitama! Good morning! This is such a poor review, but I am glad you like it! We look forward to working with you in the future!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Tenbi特別純米　生原酒特別純米原酒生酒
Choshu ShuzoYamaguchi
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家飲み部
69
うぴょん（豊盃こそ至高）
Alcohol percentage 15 Ingredients Rice (domestic), Rice malt (domestic) Polishing ratio 60 Ingredient rice: Yamadanishiki, Saito no Shizuku It's finally the season! The new sake season started with Toyobai Naokumi! This time, I bought a bottle of Amami! How is the world of Choshu brewery's new sake coming together? Let's go! Let's go! Yes, it's a cheerful sound. It has a fresh aroma like kabosu and a sweet aroma like muscat, which is a rich aroma typical of nama sake. I like nama sake not only because it is sweet, but also because it is generally gorgeous and complex. It contains a little bit of chili water. What a fresh and energetic flavor! Freshness like kabosu and sudachi, sweetness like tangerine, and piquancy! A slight bitterness, a complex intertwining of these flavors, and a wonderful bottle that made me feel as if I was diving into a sea of deliciousness. Lately, I have been thinking that sweet and fruity sake is better with unique salads than with Japanese or Western food. I haven't tried it yet, but I will soon. 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）
Bakuren超辛口吟醸　白ばくれん　山田穂吟醸生詰酒
Kamenoi ShuzoYamagata
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家飲み部
61
うぴょん（豊盃こそ至高）
Rice : Banshu Yamadaho Rice polishing ratio : 55 Sake degree : +12-15 Alcohol content : 17 Is Yamadaho delicious? Will it spoil autumn ingredients? There is no need to worry. Because it is Bakuren. I trust and love Bakuren so much that I can say such a thing. Let's go with the saury! Even though it is a bakuren, it has a fresh, fruity-sweet aroma like apples! This is indeed a very good gesture. The brewing water is a little thick and sweet. It's a kind of brewing water like Toyobai or Tasake... Hmm? Yamadaho is the mother of Yamadanishiki, right? Shouldn't it be more refined and elegant? What's with this pleasant apple sweetness! If Bakuren-ness has this, it must be delicious! As I was enjoying the wine, I thought, "Oh, no, here it comes! A direct attack of strong sharpness, astringency, and bitterness that is typical of Bakuren! I like this kind of dry taste! It's too good to be matched with the saury entrails! This is the one and only Bakuren that is so good at making sake. I wish there were more four-pack bottles available these days. Thanks again for the food tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
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家飲み部
71
うぴょん（豊盃こそ至高）
Rice used: Yumeko Rice polishing ratio: 60 Alcohol content: 16%. This is a must-try if you are going to drink Collage or Miyazumi. I thought that if I didn't know about this one, I wouldn't know how challenging other Miyazumi brands are, so I tried it! Well, what do you think? Here we go! It has a slight yellowish color, aroma of melon, and a fusion of freshness and chemicality of ramune. Aroma like Shinshu Kamerei Junmai? If you go for a quick one, you'll find sweet and viscous brewing water... What's that? The aroma is sweet and viscous... It's like a Collage Junmai, but it's a bit more subtle and gentle! It has a banana sweetness and a fresh acidity, but it's surprisingly less sweet than the Collage! It has a fresh acidity, but it is surprisingly moderate compared to the Collage. The sweetness and acidity become stronger and stronger after drinking. The sweetness and sourness become stronger and stronger after drinking. The sweetness and sourness of the sake become stronger and stronger after you drink it. When the taste reaches its peak, it disappears quietly like a ripple, leaving a sweet aftertaste. I like Miyazumi better than Kuraku! Thank you again 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　直汲み生原酒純米吟醸原酒生酒無濾過
Mira ShuzoAomori
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家飲み部
66
うぴょん（豊盃こそ至高）
Rice：Aomori contract-grown Toyobai rice Rice polishing ratio: 55 Yeast used: In-house yeast Alcohol percentage: 16 Acidity: 1.5 I like Toyobai too much. I like it so much that I buy and drink two bottles a year. Now, let's see how it is! Wow! I love green apples! How many people have been charmed by this fresh and sweet aroma! I really like the complexity of the sweet and sour apple flavor from the sweet brewing water, the freshness and bitterness of the freshness and astringency of the unpasteurized sake! A little tingling and sharpness is very pleasant! Take your time including it in your mouth? I hope you will try it as it should convey Toyobai's delicate taste and sweetness! You live in Tokyo, go to Koujiya Sake Shop in Jimbocho, Komae/Sengawa, Kagoya in Shimotakaido, or Sake Sho Yamada in Shinjuku. I hope you all fall into the Toyobai swamp. Thank you for the food and drink tonight! P.S. I was skeptical, but I heated it up. I was surprised at how much more concentrated and pure the sweetness of the apples and the umami of the rice became. Now that I've learned how to warm it up, I may have to do it a little more often in the future. 11/3
Japanese>English
chika
Toyobai is the one 👍🍶✨✨.
Japanese>English
こすけ
Good morning Uppion ☀I drank this year's one too. This direct pumping is very special among Toyobai... I forgot to take a picture of it 😭I think you are right about the taste comment 🌟👏.
Japanese>English
マナチー
Good morning, Uppion ☀☀☀ Toyobai, I think this one is really good 😋 and it's also surprisingly good warmed up: ❗️
Japanese>English
うぴょん（豊盃こそ至高）
chika-san! There are many different types of Toyobai, but the directly pumped one is exceptionally tasty! Please try it again this year!
Japanese>English
うぴょん（豊盃こそ至高）
Kosuke! After all, no matter how much sake you drink, you can't forget the devilish deliciousness of nama sake made from directly pumped sake! I am grateful to the Miura Sake Brewery for releasing nama sake every year as a matter of course!
Japanese>English
うぴょん（豊盃こそ至高）
Mr. Manachy! Heated sake! How extravagant, warming up a bottle of nama sake, but I haven't tried it, so I'll drink it!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Fusano Kankiku電照菊　山田錦50　無濾過生原酒純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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家飲み部
79
うぴょん（豊盃こそ至高）
Alcohol: 15%. Sake meter: -5 Acidity: 1.4 Amino acidity: 0.8 Rice used: Yamada k from Hyogo Prefecture Rice polishing ratio: 50 Following the Orikagara-mi, I would like to tell you about the unfiltered, unpasteurized sake. When I first started drinking sake, I met Kangiku without knowing anything about it. What do I feel now, a year later? I am eager to try it. I'm off to the brewery! The bubbling sound is as strong as ever, and unlike the orikarami, the aroma is gorgeous, like mango and tangerine, which is too much like the image on the label! It's a little salty, though. Pitchy gassy brewing water as usual! Juicy sweetness like tangerine, with just the right amount of salty bitterness that really harmonizes. The refined flavor of Yamada-Nishiki that you notice after many sips. It is the best. I know of no other sake brewery that can extract such depth of flavor from Yamadanishiki and concentrate it into a sake. Even Toyobai may find it difficult. I will remember Kangiku as a genius who can bring out 200% of the potential of the rice used to make sake. I love Kangiku! Thank you again for the food tonight!
Japanese>English
こすけ
Nice 👍Kangiku Nice combination👍 It's a delicious taste that you can't stop drinking. Umi series is good, but Denshogiku is also delicious 😋. I couldn't buy a four-pack so I bought a one-pack.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Kosuke-san! Kangiku is just too good no matter what you drink! Personally, I like Aizan from Occasional series! Please give it a try!
Japanese>English
こすけ
Good evening, Uppion! Just the word "Aisan" makes it sound delicious. I will try to find it. I'm going to stock my Denshikiku for a while and enjoy it. I'm sure I'll enjoy them for a while 😆.
Japanese>English
うぴょん（豊盃こそ至高）
Kosuke! We are looking forward to your review of Denshikiku!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Fusano Kankiku電照菊　山田錦50　超限定おりがらみ生原酒純米大吟醸原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
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家飲み部
61
うぴょん（豊盃こそ至高）
原材料：兵庫県産山田錦100％使用 精米歩合：50％ アルコール分：15度 日本酒度：-6 酸度：1.5 アミノ酸度:1.0 初めて電照菊に出会った衝撃は今も記憶に残るインパクトだった。それから１年、今年も電照菊の季節が来た。今回は両方買って試すぞ！まずはおりがらみ、いざ参らん！ 山田錦だよな？なんだこのイチゴのような甘く華やかな香り！ガス感もものすごい。ガス感あるピチピチな仕込水とおりがらみならではのシルキーな口当たりが本当に大好き。...本当に山田錦か？今まで飲んだ山田錦ではありえないくらい甘旨ジューシーだ！リンゴ、イチゴのフルーティな甘味がものすごく強烈で美味い！ほんの微かな苦味が甘味をより強調し、電照菊の絶妙な旨味の世界を生み出す！これほど甘く華やかな山田錦を知らない。寒菊はみんな大好き！当たり前だよな？今宵も、ごちそうさまでした！
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Jikkoku祝　純米吟醸　秋純米吟醸ひやおろし
Matsuyama ShuzoKyoto
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家飲み部
66
うぴょん（豊盃こそ至高）
Rice polishing ratio: 60 Alcohol content: 16%. Rice used: 100% "Shuku" rice produced in Kyoto Yeast used: Kyo no Koto I think it should be more famous, but Jyuseki is very tasty. This time, it's an autumnal sake, so let's see how it is! Let's go! The aroma is sweet and refreshing like a pear, the water from Fushimi is soft and easy to drink without any hardness, and the taste is pure rice flavor, with a subtle sweetness and acidity like prunes, but only a little bittersweet. The sweetness and astringency of apples, or is it my imagination that all of the sweetness, umami, sourness, bitterness, and astringency are present? The sharpness is as strong as that of Kubota! I wonder if it would taste good even if it were drunk hot. It was a reminder of how hiyaoroshi should be. I'll have to drink Gekkeikan properly sooner or later. Thanks again for the food tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Kubota千寿　秋あがり吟醸原酒ひやおろし
Asahi ShuzoNiigata
alt 1
家飲み部
65
うぴょん（豊盃こそ至高）
Rice (Polishing ratio) Gohyakumangoku (Koji rice 50% / Kake rice 55%) Alcohol content 19 Sake degree +5.0 Acidity 1.4 I like sweet and fruity and modern styles very much. However, when I drink a variety of sake, I sometimes want to try a classic. How about Kubota's Aki-agari, which is the opposite of the aforementioned Shinmasa? Here we go! The slight pear-like sweet aroma, the cool autumnal atmosphere, and the tranquil feeling lured me in, and I started to sip it... Suddenly, the taste comes in with a bang. It has a very thick, muscular body, giving the impression of a strong man's sake, regardless of the vocabulary. However, the umami is concentrated in this gatsuun, and somehow with this body, the corners have been removed and a rounded maturity can be felt. The slight astringency brings a lingering aftertaste, and it disappears, leaving behind a nice sharpness typical of Kubota. After drinking the sweet fruity, try Kubota next. Aruzoe is recommended if possible. No wonder Kubota used to be more popular than Jyushiyo. I love this kind of sake! Thank you again for the food and drink tonight! P.S. Obuse Winery's chabudai is really delicious!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Aramasa最強陽乃鳥図鑑　緋乃鳥2024純米生酛原酒貴醸酒
Aramasa ShuzoAkita
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Ginza Kimijimaya (銀座君嶋屋)
外飲み部
60
うぴょん（豊盃こそ至高）
Process: Kijoshu Alcohol content: 12% (undiluted) Ingredients: Rice (produced in Akita), Rice malt (produced in Akita), Sake Polishing ratio: Koji rice 60%, Kake rice 100%. Yeast used: Kyokai No.6 Murasaki black rice So much for the preface. Is it like a combined version of Yonotori and Nirvana Kame? Anyway, if you have a chance to try it, let's get to it briefly! It has a light red color like rosé wine, maybe a little yellowish? The astringency and acidity of the grapes are conveyed through the aroma. The clear, unctuous brewing water... Huh? Concentrated sweetness is less pronounced than usual? The acidity and astringency are gently wrapped around the wine, making it easy to drink and light. It is easier to drink and lighter than the usual Shinsei, which has a strong grape flavor. The brown rice and the purple-black rice soften the weight of the kijoshu, giving it a new taste for a Shinsei. Genmai kijoshu is good. I hope it will become a regular sake under the name Kamenotori!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Ugonotsuki特別純米　十三夜特別純米
Aihara ShuzoHiroshima
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家飲み部
62
うぴょん（豊盃こそ至高）
Ingredients : Rice, Rice malt Alcoholic Beverage : 13% Alcohol Rice type：Yamadanishiki Rice Polishing Ratio：60 One day when I wanted to try more Hiroshima, I found this one. Let's go right away! The pleasant fruity sweet aroma of Japanese pear, the clear brewing water that slides right into the bottle, the pear-like sweetness, astringency, and bitterness that spreads pleasantly and gradually. These flavors are not too strong and leave a lingering aftertaste. And yet, it is still light. It seems that Hiroshima is still very deep. I would like to try more Hiroshima. That's all for tonight. Thank you again for the food tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Jikonきもと　赤磐雄町　火入純米生酛
Kiyasho ShuzojoMie
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alt 2alt 3
家飲み部
65
うぴょん（豊盃こそ至高）
Rice：Akaban Omachi(100%) produced in Okayama Prefecture Rice polishing ratio: 50 Alcohol content: 15 When I drink sake at home, I often think deeply about what I felt in "just a moment" when I drank as much as possible and write down my impressions. Good evening Uppion. I'm so excited to finally be able to introduce this to you for drinking at home...or is it a mirage? What a surprise, I bought it the first time I saw Jizin selling it in stores! I want to drink it, so let me preface this much and let's get to it! The sweet aroma of fresh melon and freshness comes through. The viscous brewing water, which feels a little chili, and the dense yet light melon sweetness, which is very well rounded, are enjoyed, and then the sourness comes in like a faucet being loosened little by little, and then the bitterness... What is this? Is it heaven? Is it the character of Kiyamasa that makes the best use of the character of Omachi, but does not lose to it? It has a rich sweetness, but it is not heavy and light, and the preparation of Jikin is not overlaid with sweetness. The marriage of these two elements gives it a delicious flavor and just a hint of sharpness. I like it better than Niimasa! That's all I have to say, I really like Jikin! That's all I have to say about Jikin. When will I be able to encounter it again? Thank you again for the sake tonight!
Japanese>English
ma-ki-
Hello, Uppion! I love the fact that Jikin-sama is sold in stores 🤤! And I can't get enough of your light-hearted, easy-to-understand, and delicious reviews 🤤! I want to savor it at home 😋.
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　直汲み生原酒純米吟醸原酒生酒無濾過
Mira ShuzoAomori
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家飲み部
64
うぴょん（豊盃こそ至高）
Rice：Aomori contract-grown Toyobai rice Rice polishing ratio: 55 Yeast used: In-house yeast Alcohol percentage: 16 Acidity: 1.5 For a sake with your account name, haven't you been drinking Toyobai at all? I've been wondering why I haven't been drinking Toyobai at all despite your account name. Well, this year, too, we have a new sake that is full of the elements that I love, such as directly pumped, unfiltered, raw sake! What do you think of this year's new sake? Let's go! The sweet and sour apple aroma as usual, as well as the freshness and lushness, this year is a lot more refreshing! Clear brewing water that sloshes in that feels sweeter than usual, and of course the sweet and sour taste of apples and Japanese pears comes in with a bang, and it's delicious. However, after drinking this after having experienced many things, I think that the key to this is the complex bitterness that accompanies the sweet and sour, the freshness that can only be achieved by direct pumping, and the slight hint of rose-like aroma, all of which harmonize to make Toyobai too delicious. I will probably buy another bottle of this year's delicious and beloved Toyobai Naokumi. Gentlemen, the nokkumi that you can normally buy at liquor stores is surprisingly valuable! What are you doing! Please buy it. We would like to express our gratitude to the Miura Sake Brewery for brewing nao kumi-nama sake again this year, and we thank you for your hospitality tonight, too!
Japanese>English
chika
You're here 😏👍🍶✨✨
Japanese>English
勉強中
Good morning, Uppion. Great turnout👍I found this 💡 yesterday at a liquor store in Osaka station, but I didn't go through with it. I wish I had seen this article first 😅Next time I see it, I'd like to take you there!
Japanese>English
うぴょん（豊盃こそ至高）
Good morning, chika! We are looking forward to your review of Toyobai's direct-draft!
Japanese>English
うぴょん（豊盃こそ至高）
Good morning, Mr. Studying! Toyobai has a wider range of flavors than Tasake, so please compare various kinds of sake!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Senkinモダン　零式生酒純米生酛原酒生酒無濾過
せんきんTochigi
alt 1
家飲み部
64
うぴょん（豊盃こそ至高）
Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: Yamadanishiki Alcohol content: 13% (undiluted) Specification: Nama-hashiroshi, unfiltered, unpasteurized sake Rice used: 100% Yamadanishiki For some reason, this sake has a magical power that makes you want to pick it up whenever you see it. This time it is Zero, everyone's favorite unfiltered, unpasteurized sake. Let's get to it! The aroma is mild, but very nice, with an intoxicating sweetness like bananas or whipped cream. When the slightly sour brewing water is added, it has a pleasant sweetness like cream, a light mouthfeel and refined flavor that is only possible with Yamadanishiki, and a sourness that is typical of Senkou. There are not many sake that can be enjoyed so lightly like a sweet treat. Thank you again for the delicious sake!
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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alt 2alt 3
家飲み部
66
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 Why do we want to drink it again? It is probably because it has an addictive taste. I would like to try the Ninoh brew again, and eventually I would like to try the Hozu and Kako as well. Let's go! The bottle was opened with the same vigor as usual, and I love live sake that can blow up. It's a great shwash. The aroma is sweet and heavy with deep grapes. The water is very crackling and carbonated, and has a slight tang to it. The carbonation is refreshing, and the sweetness and acidity of the juicy grapes make you feel cool. And like the Kikuchi River, it flowed quietly away. It tastes great, but I can't help but think that this is a different sake from sake. Sansho must be at the forefront of the evolution of sake. 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）
Denshu特別純米酒特別純米生詰酒
Nishida ShuzotenAomori
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alt 3alt 4
家飲み部
63
うぴょん（豊盃こそ至高）
Rice used for making the rice : Hanabukiyuki Rice polishing ratio : 55 Alcohol content : 16 There are many opportunities to obtain tasake, but surprisingly not many opportunities to obtain this classic sake. Why not have two bottles at least today? Here we go! Fresh green apple aroma, sweetness and sourness come through from the aroma. The brewing water, which is much sweeter and a little sticky, gives a very pleasant apple-like sweetness and a great spread of umami. However, it is not just sweet and fruity. It is also sweet and fresh like a Japanese pear, and the astringent taste produces a strong sharpness, making it one of the drier (among Aomori's local sakes). Perhaps there is only one and only sake that is wonderful enough to make a newcomer to sake feel both dry and sweet. No, Toyobai's Junmai Ginjo is no slouch either. Anyway, if you have just started drinking sake, try Tasake or Toyobai! Thanks again for the food 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　百四拾（紅葉）純米吟醸
Nishida ShuzotenAomori
alt 1alt 2
alt 3alt 4
家飲み部
58
うぴょん（豊盃こそ至高）
Ingredient rice: Hwasoi Alcohol content 16%. Polishing ratio 50%. Sake meter degree -1 Acidity 1.6 I love Tasake, and I love Hyakushoku and Hana Mochi! This is the autumn version of Junmai Ginjo! Let's get to it! The aroma is full of juicy sweetness and freshness of Japanese pear! The pure, apple-like fruity sweetness and acidity from the sweet brewing water as always, and the alcohol and angularity have been removed, making it more autumnal and easier to drink! While maintaining the sweet flavor and juiciness that only Hwasoie can offer, the autumnal, well-cornered taste of this sake can only be described as Tasyu, as one would expect from a rice wine. The sweet flavor of Hwaso produces a lingering autumnal aftertaste. The bitterness is so pleasant that it almost makes you feel as if you are in a low place. It was so pleasant that I drank it down like a low alcohol. By the time I finish writing this, it will be gone, and I'm dreading the day when it will be gone. I look forward to next year. 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）
Sotogahama純米吟醸　ハイカラ純米吟醸
Nishida ShuzotenAomori
alt 1alt 2
alt 3alt 4
家飲み部
62
うぴょん（豊盃こそ至高）
Rice used for making the rice : Hanabukiyuki Rice Polishing Ratio : 50 Alcohol content : 13 Sake Degree : ±0 Acidity : 1.7 Yesterday we had a monochrome that was both complex and juicy. Today, let's take a look at the low alcohol sake, Tasake, and see what it has to offer! The aroma is gorgeous for a low alcohol, with a fruity sweet aroma like apples. The sweet brewing water is as smooth and smooth as ever. From there, there is an acidity like calpis and a very juicy sweetness like Onshu mandarin oranges. In the mouth, the sweetness and umami coalesce and intertwine, slowly seeping into the palate. And to my horror, this child has low alcohol content, so no matter how much you drink, you don't feel the harshness of alcohol at all. It's scary, and the low alcohol content has turned it into a sake that can be drunk as much as a Bayarese orange. As I write this, about two thirds of the bottle is already gone. I look forward to seeing what kind of lineup Sotogahama will have next year! Thanks again for the food tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Sotogahama純米吟醸　モノクロ純米吟醸
Nishida ShuzotenAomori
alt 1alt 2
alt 3alt 4
家飲み部
62
うぴょん（豊盃こそ至高）
Rice used for making the rice : Hanabukiyuki Rice Polishing Ratio : 50 Alcohol content : 13 Sake Degree : ±0 Acidity : 1.7 I have been blessed with many opportunities recently, and I have been able to get my hands on some very good tasake. This time, Sotogahama has not been available for a long time. I hope they will continue to release this every year as part of the Challenge Tank series. This is monochrome, let's see how it is! The aroma may be milder than the standard Tokubetsu Junmai. It has a sweet aroma, a bit like yogurt or fruit punch. The brewing water is pleasantly sweet as usual. From there, a fruit punch-like sweetness envelops the palate. Then, a sourness like that of dairy products descends on the palate. It is like a sake like Hato Masamune. The bitterness and astringency that follows work exquisitely to create a sake that is crisp without being too sweet. I thought this delicate balance was certainly worthy of being judged in a sake competition. Tomorrow, we will have a high quality sake from Sotogahama. Thank you again for your hospitality this evening!
Japanese>English
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