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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。田酒の四合瓶はどこにあるんだい？

Registered Date

Check-ins

106

Favorite Brands

9

Hall of Fame

HohaiDenshu

Most Check-in Brands

Hohai
16(31.37%)
Mutsuhassen
6(11.76%)
Kubota
3(5.88%)
Tanigawadake
3(5.88%)
Masumi
3(5.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
30(28.3%)
Niigata
20(18.87%)
Yamagata
5(4.72%)
Fukushima
5(4.72%)
Kyoto
5(4.72%)

Venues With Most Check-Ins

甲子屋酒店
17(32.69%)
あおもり北彩館
8(15.38%)
籠屋 下高井戸店
6(11.54%)
Hasegawa Saketen (はせがわ酒店)
6(11.54%)
地鶏と焼酎 すもも
5(9.62%)

Timeline

うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Shiramayumi純米吟醸　ひだほまれ純米吟醸
Kaba ShuzojoGifu
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alt 2alt 3
家飲み部
24
うぴょん（豊盃こそ至高）
Alcohol 15%. Sake degree -2 Acidity 1.4 Rice polishing ratio 55 Rice used: Hidahomare I went to Hida. Takayama and Shirakawa-go, and I was amazed at the depth of the snow. This time, I bought a famous sake, Shira Mayumi, in Shirakawa-go. It seems that Hidahomare is a kind of rice used for sake. Here we go. It has a very pleasant aroma with a strong sweet freshness. It is smooth on the palate, with a slight sweetness and a strong richness. I don't think there are many sake rice with such a full-bodied flavor. Overall, it was a refreshing sake. 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）
alt 1
家飲み部
46
うぴょん（豊盃こそ至高）
IngredientsRice (domestic), rice malt (domestic), brewing alcohol Rice Hidahomare (Polishing ratio 50%) Alcohol content 16 Sake degree +4 This time, I came to Takayama in Gifu Prefecture. It is also a good idea to buy what you see in the supermarket. Sweet aroma, soft water, and a sharpness that brings a decent dryness to the sweetness of the rice. It was a nice sake with a sweet aroma and a nice sharpness.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Naraman純米吟醸生酒　酒未来純米吟醸生酒
Yumegokoro ShuzoFukushima
alt 1
甲子屋酒店
家飲み部
43
うぴょん（豊盃こそ至高）
Rice used: 100% Sake Mirai Rice polishing ratio: 53 Alcohol content: 16%. I bought this for my father when he came back home. I bought it because I wanted to try "Sake Mirai" created by the legendary sake brewery Jyushiyo Takagi Brewery. The aroma is intense! It's fruity, but more than that, it's gorgeous and too much. It is too smooth on the palate, apple-like, La France-like, fruity, gorgeous, delicate, complex, and the best sake I've ever tasted. Even my father, who prefers light and dry sake, praised this sake. 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）
Mukyu Tenon天雲純米吟醸生酛
Itakura ShuzoShimane
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家飲み部
52
うぴょん（豊盃こそ至高）
Ingredients: Rice, Rice Koji Ingredient rice: Okuidumo improved Omachi Alcohol 13.6 Rice polishing ratio 60 It's okay to buy a bottle of sake at random from a liquor store you find on the way on a bicycle. There were many kinds of sake brands, but I wanted to drink Omachi, so I bought it. I was not sure what to expect from Izumo sake, but this was the first time I had tasted anything other than Izumo Fuji. Mild and sweet aroma. It is a smooth, smooth woman's sake, or rather, a god's sake that goes down smoothly. It has a gentle flavor of rice and a woody aroma like a New Year's sake. The low alcohol content will make you drink it again and again. The more I drink, the more I feel satisfied and at peace. Ah, this sacred sake is the kind of sake to enjoy the aftertaste of many drinks. It was a calm and wonderful sake. Thank you 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）
AKABU純米吟醸純米吟醸
赤武酒造Iwate
alt 1
Isego (伊勢五 本店)
家飲み部
51
うぴょん（豊盃こそ至高）
Type Junmai Ginjo Alcohol content 15 Rice used: Ginga Polishing ratio 50%. We have known about this famous Iwate sake AKABU for a long time, and even though we saw it at the store, we kept missing it, thinking it would be a good time to try it again. But here it is. Now let's drink it! It has a fruity aroma of apples rather than sweetness, and gives a gorgeous impression. Like the Aomori sake, the brewing water is slightly sweet and soft. It goes down smoothly. It is sweet, but gentle and mild. It also has a moderate acidity that is not cloying and has a nice sharpness. It was a sake that I wanted to keep in my mouth for a long time. Thank you again for this evening's sake!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hohai特別純米酒特別純米
Mira ShuzoAomori
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甲子屋酒店
家飲み部
53
うぴょん（豊盃こそ至高）
Classification: Tokubetsu Junmai Sake Rice used for making：Aomori contract-grown Toyobai rice Rice Polishing Ratio : Koji Rice 55% Kake Rice 60 Alcohol percentage: 15 A few months of drinking sake with pleasure. It's scary, isn't it? It seems that before I knew it, I had posted my 100th post on Sake-no-wa. Normally, I would have welcomed a sake that I would not normally drink here, but I decided to have a bottle of Toyo Sake. It is important to go back to the basics, and for me, Toyobai is the most luxurious sake. It's been a while since I've had a special junmai sake, and when I opened the bottle, I was greeted with a fresh, sweet, apple-like aroma. When you drink it, the slightly sweet, clear, and smooth brewing water is as smooth and soft as ever. The sake has an elegant astringency, somewhat like that of wine. It is quite different from the fresh sake or Shiboritate, even for Toyobai. However, it is not heavy at all, but light. It is not too strong, but has a moderate sharpness that is refreshing. I wonder if the same brand will gradually change its character as it is drunk more and more. I am looking forward to seeing that as I close my 100th bottle. I hope you will all continue to watch over me, Upyon, with warm eyes. Thank you very much for your continued patronage tonight!
Japanese>English
Masaaki　Sapporo
Uppion, nice to meet you and good morning ☀☀☀ Congratulations on your 100 check-ins 🎊, good to be a good number with your guess, Toyobai 😋.
Japanese>English
うぴょん（豊盃こそ至高）
Masaaki Sapporo, thank you! I knew I wanted to celebrate with my favorite things! I'm sure you're right, I'm not a fan of any field of life, but I'm still learning a lot from Masaaki-san! I still have limited insight, so I can learn a lot from Masaaki!
Japanese>English
ジェイ&ノビィ
Good morning, Uppion 😃! Congratulations on your 100 check-in ㊗️ with the most luxurious Toyobai 🎉Your tastes change a little bit as you go through different sakes, and that's fun too 😙.
Japanese>English
うぴょん（豊盃こそ至高）
Thank you, Jay & Nobby! Personally, Sengoku and Houou Mita are the sake I would like to continue to drink, so I am sure we will be very grateful for the sake from Tochigi this year. 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）
Tanakarokujugo純米生酒純米生酒
Shiraito ShuzoFukuoka
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Isego (伊勢五 本店)
家飲み部
56
うぴょん（豊盃こそ至高）
Type Junmai-shu Alcohol content 14 Rice used: 100% Yamadanishiki produced in Itoshima Polishing ratio 65 This is my first local sake from Kyushu. When I shine a light on this one, it seems to have a lot of sediment? Now, what is Rokuugo? I wondered what the "Hanegi Pressing" was all about, but the Shiraito Sake Brewery says, "Sake is a pastime. Sake is a pastime, so don't think too much about it, just enjoy drinking it. That's all that matters. I respected his words and decided to enjoy the sake without looking it up. I opened the bottle and poured it. I was not mistaken in thinking that there was precipitation. The aroma is faint, but fresh and soft, with a hint of grape. A little bit of pear sweetness and plenty of Yamadanishiki flavor. The sediment is chewable, just as the brewer said. Satisfying, as if you were chewing on white rice after a snack. According to the sake brewer, "White rice at the table does not have a strong claim to be the star of the meal, but to make it a supporting role would be too violent, and it is something that exists casually and is indispensable. Without any effort, like water, Tanaka Rokuo gently places himself beside the sake table tonight as well. And so it goes. Just as it says, it was a graceful sake that made use of the flavor of the sake rice as it is. 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）
Daina特別純米　仕込み壱号　初しぼり　無濾過生特別純米生酒無濾過
Kikunosato ShuzoTochigi
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山内屋
家飲み部
48
うぴょん（豊盃こそ至高）
Rice： Nasu Gohyakumangoku (contract cultivation) Rice polishing ratio: 55 Alcohol content: 16%. Sake degree: -2 Acidity: 1.8 Yeast: Ogawa yeast It is also nice to buy a brand that you happen to see at a liquor store you just entered. This time it was Ona, which I had only heard of. Not knowing what type of sake it was, I was just attracted by the unfiltered, unpasteurized first pressing on the label, so I bought it. The aroma was sweet like a banana. A sweet aroma of something fully ripe. If I were a honeybee, I would be dead. Now let's get to it. The soft water of the women's sake is different from that of Aomori, the refreshing first taste, the gorgeous sweet rice, and the dry aftertaste. You are right, you are saying, "I only have similar impressions, aren't I? You are right. Because when you are in the presence of good sake, your vocabulary is limited, isn't it? Sentori, Hououmida, Ona, there are so many good sake from Tochigi that are very particular about their sake, aren't there? In my opinion, the strongest sake prefecture in the Kanto region is currently Tochigi Prefecture. A toast to the climate of Nasuno, and thanks again for the food tonight!
Japanese>English
ジェイ&ノビィ
Good evening, Uppion 😃. Glad it wasn't a bee 🐝😆. Ona is delicious 😋 yes! You're right 🤗and I'm pretty sure Tochigi sake is also the strongest in Kanto👍. Ah, what a pleasure 😙.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Kamonishiki荷札酒 槽場汲み 純米大吟醸純米大吟醸原酒
Kamonishiki ShuzoNiigata
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Isego (伊勢五 本店)
家飲み部
54
うぴょん（豊盃こそ至高）
Rice used: Gohyakumangoku (20% Yamadanishiki, 80% rice for sake brewing) Rice polishing ratio: 50 Alcohol content: 14% (Unpasteurized) Tankoba-kumi-kumi: freshly squeezed sake is bottled on the spot. Kamo Nishiki Kafuda Sake is a sake that you have heard of at least once. The design of this package is very tempting. I immediately pedaled my bicycle to buy it. The aroma is muscat, but it is mild rather than floral. The clear brewing water gives it the hardness and umami of Gohyakumangoku, with a gaseous, gaseous piquancy. The flavor is not strong at all, but has a sharpness to it. It is a fresh, light and refreshing finish. Moreover, the low alcohol content makes it easy to drink, so it is a wonderful sake that makes you want to drink it like drinking water. Thank you again for the sake tonight! P.S. Oh no, it's been about 30 minutes since I posted this, and 90% of it is already gone. This is a definite hangover course from hell, white eyes. My goodness, I drank all of that in one night by myself. I'm done tomorrow.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hououbiden純米吟醸　生原酒 碧判純米吟醸原酒生酒
Kobayashi ShuzoTochigi
alt 1alt 2
Ueno Park Fountain (大噴水)
外飲み部
45
うぴょん（豊盃こそ至高）
Junmai Ginjyo Kurayo:Kobayashi Shuzo(Tochigi Pref.) Rice:Yamadanishiki/Gohyakumangoku Alcohol Content:16~17 Sweetness:Medium Sorry, the last one is Hououmida. I didn't have a chance to drink it, but it was at the festival again. And it's a new sake, eh? Sweet and fresh aroma like muscat. The soft brewing water, umami, and sourness are coming through the nose! Is this a too pleasant heaven? Wait for me, Hououmida, next time I'll buy a proper Shogobottle. Thanks 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）
MimurosugiDio abita純米吟醸原酒無濾過
Imanishi ShuzoNara
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alt 2alt 3
Ueno Park Fountain (大噴水)
外飲み部
50
うぴょん（豊盃こそ至高）
Junmai Ginjyo Sake Brewer:Imanishi Shuzo(Nara) Rice type:Yamadanishiki Alcohol Content:13%. Mimuro-sugi! Why is it served so easily at festivals! I've heard a lot about Bodai-zukuri and other brands I've wanted to try. What's this? It smells like peaches. It smells soooo sweet and fruity, but it's not apple like you usually smell, it's peach. Is it a sweet sake? The brewing water is a gentle woman's sake, and the peachy sweetness is there, but it's also very sharp and pleasant. I will buy it again, I really will. It's too good, so I'll add Mimuro cedar to my list!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Fusano KankikuOCEAN99　-凪 Spring Misty-純米大吟醸にごり酒
Kankiku MeijoChiba
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Ueno Park Fountain (大噴水)
外飲み部
47
うぴょん（豊盃こそ至高）
Sweet taste Sake Brewer : Kangiku Meizhou (Chiba pref.) Rice type:Kitashizuku Alcohol Content:15 I have an image of nigori sake as being spicy, and I did not particularly like it, but this one has a sweet aroma of rice, a moderate tanginess, and a firm sweetness. This one is easy to drink! We will definitely repeat Kangiku's light nigori! I'm still going to try it!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Gakki Masamune生詰特別本醸造生詰酒無濾過
Ookidaikichi HontenFukushima
alt 1
Hasegawa Saketen (はせがわ酒店)
家飲み部
53
うぴょん（豊盃こそ至高）
Ingredients : Yumenokou Rice Polishing Ratio : Koji 60%, Kake 66 Alcohol content : 15 This is an unusual label. It's good to buy a label once in a while. When I opened the bottle, it had a fresh aroma like a pear. The tanginess brings a sweet and sour taste like that of ramune, which is not unlike that of Hachisen. However, this is a honjozo, and the flavor does not spread out too much, but is nicely integrated. The sharpness of the sake leaves no aftertaste and refreshes the palate. It is as pleasant as drinking clear water. Thank you again for this evening.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Ippakusuisei純米吟醸　Sunday back nine純米吟醸
Fukurokuju ShuzoAkita
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alt 2alt 3
Hasegawa Saketen (はせがわ酒店)
家飲み部
46
うぴょん（豊盃こそ至高）
Rice used: Gin no Sei, produced by the Gojome Sake Rice Research Association, Akita Prefecture Farmers: Shigehiro Kodama, Masahiro Saruta Alcohol content 16 Polishing ratio 50%. Yeast used: Akita yeast In-house groundwater (hard water) I wondered if there was such a thing as "NEXT5" for Akita's local sake. I had heard about it a few weeks ago, and when I looked in a liquor store, I saw that there was a delicious Akita sake! I checked the brand name and decided to buy it immediately. I heard that this Sunday back nine is not sold very often, but I opened the bottle without any regard for that! It has a refreshing aroma like a white wine. Up to this point, I felt as if I was handling wine. But when you drink it, it's like a man's wine. It is hard to tell at a glance, but the brewing water is a little rough, which is different from that of Aomori, even in the same Tohoku region. It has an astringency like a white wine, and a refreshing and slightly sweet taste. It was as if I was enjoying a white wine. We drank it leisurely with cheese. Thank you very much 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）
Izumofuji純米　山田錦純米
Fuji ShuzoShimane
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籠屋 下高井戸店
家飲み部
45
うぴょん（豊盃こそ至高）
Alcohol content 16 Rice Polishing Ratio 70% for Kake Rice/60% for Koji Rice 100% Yamadanishiki produced in Shimane Prefecture I bought this sake because I know nothing about sake from the San'in region! The first thing I noticed was the gentle and sweet aroma of the cold sake. The brewing water is soft, but it has a smoothness and pleasantness different from that of Aomori. It is somewhat refreshing. The sweetness and umami of the rice is gentle and full, different from the fruity sake that is so common these days. The sharpness is also well balanced without being too strong. Now to the main topic, I have never had hot sake before, so let's try it. The first time I tried hot sake, it was moderately steamy. The aroma was fresher than before. It was incredibly sweet, and more importantly, it warmed my whole body at once. Do you have any suggestions for good sake to heat up? Please comment. Thank you again for the food and drink tonight!
Japanese>English
まつちよ
Good morning, Upyon-san 🌞🌞. The Shochikuubai and Koshinokanubai you were drinking before are good when heated 🍶😊. If you're in Aomori, I'd say Shichiroubei.
Japanese>English
うぴょん（豊盃こそ至高）
Thank you for your guidance, Matsuchiyo-san! I guess you prefer something like honjozo sake for hot sake, right? I'll try it next time!
Japanese>English
まつちよ
Good evening, Uppion! It's my personal preference, but I think there are a lot of good heated sake in the Yamahai and Honjozo styles 😊.
Japanese>English
うぴょん（豊盃こそ至高）
まつちよさん　こんばんは！本醸造と山廃、生酛ですかぁ。山廃とか生酛でまつちよさんが好きな銘柄とかあったりします？
まつちよ
I like Raku-no-Se for Yamahai, and Drunken Emon for Nama-Hashimoto. My favorite is Sanko Tenpyo, but you have to buy new sake and leave it for a few years to get the full flavor 😇.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
MutsuhassenISARIBI 特別純米 生原酒特別純米原酒生酒無濾過
Hachinohe ShuzoAomori
alt 1alt 2
あおもり北彩館
家飲み部
48
うぴょん（豊盃こそ至高）
Rice: Aomori Prefecture rice Rice Polishing ratio Koji rice: 55% / Kake rice: 60 Yeast: Association No.9 Alcohol percentage: 16 Sake meter degree +5 Acidity 1.6 When it comes to easy-drinking sake with acidity that I like to drink occasionally, I recommend Mutsu Hachisen. This time, the Hachinohe Sake Brewery invited me to try it with seafood, so I prepared some fish that would likely be caught in Hachinohe. Let's get to it. First, just the sake. What a refreshing aroma! Aroma like melon? A tingling sensation on the palate. The taste has a slight pear sweetness, with a strong acidity and sharpness that is only possible with Mutsu Hachisen. However, the soft water used for brewing gently envelops it, so it is strangely not harsh at all. This time, we served sashimi of squid. If you go there after eating squid, the acidity and sharpness will reset your taste buds while harmonizing with the flavor of the seafood. The fish is too delicious, and the acidity is the main ingredient, but it doesn't interfere with the meal at all. Thank you very much for your patronage tonight.
Japanese>English
chika
Waiting my turn in my cellar 🤣🍶.
Japanese>English
うぴょん（豊盃こそ至高）
chika-san, you are very discerning! I personally felt that sashimi or grilled fish tastes better than poor dried fish when drinking this, so if you have a chance, please enjoy it!
Japanese>English
chika
Sashimi, preferably with squid 🦑. I need to drink 🤣🍶✨✨ I also like the name Fisherman's Fire ❤️ I want to drink enburi too😊🍶✨✨
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
HohaiPatisserie酒　2025純米吟醸原酒
Mira ShuzoAomori
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alt 2alt 3
籠屋 下高井戸店
個性的なお酒愛好会
49
うぴょん（豊盃こそ至高）
Rice used: Toyobai rice Rice Polishing Degree: 55 Alcohol percentage: 14% (undiluted) Sake degree: -40 Acidity: 1.3 It's been a long time since I've had a moment of grace, today is a Western meal, and yes, I'll drink the pastry I've been buying for a while as an aperitif. The aroma is gorgeous and sweet. It smells of apples, but I think it's more the sweetness of the Toyobai rice. The mouthfeel is very smooth, and the Iwakisan subsoil water is crystal clear and slides right in. It is very sweet, and even if you are not accustomed to drinking it, you can tell it is sweet. It is a simple sweetness of sake rice, not apple, and it gently envelops you. It has a subtle umami flavor that keeps you from getting tired of drinking it. The aftertaste is sharp to the point of being unnoticeable, as is typical of junmai ginjos, and is not sticky for a sake with a high sake alcohol content. This sake is best chilled and served in a wine glass as an aperitif. As I said, Toyobai is a wonderful 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）
Shinsei吟醸　神聖カップ吟醸
Yamamoto HonkeKyoto
alt 1
カップ酒部
57
うぴょん（豊盃こそ至高）
Alcohol content 14-15 Rice polishing ratio 60 A cup every once in a while, this time a cup left behind by my father. I used to buy it when I saw it at the Shinkansen kiosk. The aroma is sweet with a hint of zing. The mouthfeel is that of Fushimi's female sake. The water is crystal clear and the taste is sweet and almost ripe. It tastes sweet, like a ripe fruit, like a prune. The sharpness is a little weak. However, I think it is enough for a cup of sake. 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）
Hiroki純米吟醸　黒ラベル純米吟醸
Hiroki Shuzo HontenFukushima
alt 1
籠屋 下高井戸店
家飲み部
53
うぴょん（豊盃こそ至高）
Type: Hiyake Alcohol content 16 Rice / Polishing ratio 40% Koji rice, 50% Kake rice A friend of mine offered to buy me a bottle of sake, and when I looked at the sake cabinet, I was so surprised that I thought I was hallucinating. I thought I was hallucinating. It was a fantastic sake, Tobiroki! I had no idea what it tasted like, but I immediately bought the last bottle of Tobiroki that was left! I chilled it for a few days and went to drink it! The aroma is fresh and sweet. The aroma is fresh and sweet, and I think it is more subdued than that of Aomori. And when you take a quick sip, it has a freshness and sweet-sourness like a sour apple. The final sharpness is not heavy, but rather gentle. Overall, it is a gentle, extremely light, refined sake with no unnecessary parts. It was a wonderful sake that I would like to drink again if I have the chance. Thank you again for the sake tonight!
Japanese>English
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