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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

282

Favorite Brands

30

Hall of Fame

HohaiJuyondaiDenshu

Most Check-in Brands

Hohai
31(21.68%)
Denshu
16(11.19%)
Fusano Kankiku
10(6.99%)
Mutsuhassen
9(6.29%)
Senkin
7(4.9%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
72(25.53%)
Niigata
31(10.99%)
Kyoto
22(7.8%)
Fukushima
14(4.96%)
Tochigi
13(4.61%)

Venues With Most Check-Ins

甲子屋酒店
24(28.92%)
Hasegawa Saketen (はせがわ酒店)
10(12.05%)
籠屋 下高井戸店
9(10.84%)
あおもり北彩館
8(9.64%)
Isego (伊勢五 本店)
5(6.02%)

Timeline

うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Fusano KankikuOcean99　銀海　-Departure-　2025純米吟醸原酒生酒無濾過
Kankiku MeijoChiba
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家飲み部
55
うぴょん（豊盃こそ至高）
Alcohol: 15%. Sake Degree: -4 Acidity: 1.5 Amino acidity: 1.0 Rice used: Sake rice Rice polishing ratio: 55 Kangiku is still delicious. I used to drink only Occasional series, but now and then I would like to drink something else. So I decided to try this one I saw. Let's go! I love the calm, clear, refreshing aroma, the slightly hard gassy brewing water, the sweet and sour taste of pear, and the slight bitterness, which is as tantalizing as ever. This naturally melts and disappears. It really shows a momentary glimmer like ocean waves. And at a reasonable price. This is amazing. There are many sweet sake in the world, but I think Kangiku is amazing. 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）
Denshu特別純米酒　生　2025　新酒特別純米生酒
Nishida ShuzotenAomori
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家飲み部
58
うぴょん（豊盃こそ至高）
Polishing ratio 55 Rice used: Hanabukiyuki Alcohol level 16%. Sake meter degree +1.0 Acidity 1.6 This is almost the only unpasteurized sake that the Tazake brewery produces! Tazake is known for its exquisite sweetness and sharpness. However, can the flavor of Tasake be maintained in a more complex and unstable sake? Let's go! Mild but refreshing aroma like green apples, slightly sweet brewing water as usual... Hmm? Oh! There's a gaseous feeling unique to nama-shu! This is delicious! The sweetness of the apple is less than usual, and the marriage of the gasiness, acidity, and bitterness gives it a fresher, fuller feeling! More acidic than usual? But the taste of the sake and the rice wine are certainly fused together. And the sharpness that pierces the throat when swallowed is still there! It's like soda water in the sake kitchen, and you can drink it in gulps! It is dry and refreshing, but still has the sweetness and bitterness typical of tazake! There are not many breweries that can brew such a refreshing, not sweet, unpasteurized sake. The gaseous sensation matches the freshness of the sake. 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）
Denshu特別純米酒　秋田酒こまち特別純米
Nishida ShuzotenAomori
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家飲み部
59
うぴょん（豊盃こそ至高）
Rice used: 100% Akita Sake Komachi Rice polishing ratio: 55 Alcohol content: 16 Sake meter: -1 In my everyday sake life, for some reason I have never had the slightest connection with Sake Komachi, even though I have no intention of doing so. Just then, Tasake released a special pure rice Sake Komachi! I bought it, not wanting to hold back! What do you think? Let's get to it! The mild, sweet aroma of tangerine, the slightly thickened, slightly sweet brewing water, the sweetness of tangerines and apples, the bitterness that clings to the tongue, and the light body make it easy to drink. The balance of sweetness, bitterness, and acidity is well balanced, creating a complex and gentle umami. The sharpness typical of Tasake's special junmai is also present! There are many sake with a strong acidity and a moderate sharpness, but personally, I prefer Tasake for its balance of acidity and sharpness. I would like to try Kikusen next time. 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　山廃仕込特別純米山廃
Nishida ShuzotenAomori
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家飲み部
59
うぴょん（豊盃こそ至高）
Ingredient rice: Hanabukiyuki Rice polishing ratio 55 Alcohol content 16 Winter is almost here. At this time of year, new sake is brewed here and there and released on the market. This time it is everyone's favorite, Tasake's Yamahai! This is the first time for a special junmai sake, but will it be any good? Let's go! The aroma is mild and moderately sweet. Is there a slight fruity aroma of apples? Slightly sweet and soft brewing water. The sweetness of apples, of course, but also a lactic acidity, and a very elegant and rich full-bodied flavor! It seems to have the same luster that was in the Jyushiyo. It is so elegant and luscious, yet has a sharpness at the end, like a standard sake special junmai. This is delicious! Tasake's Yamahai is the best! Yamahai and nama-hashi with Aomori-derived lactic acid bacteria, which started recently, are too delicious from all breweries! And many people rave about Tasake's Yamahai as being good hot sake! So I gave it a try! What? Aromatic aroma like almonds! When I included it, the fruity sweetness of the apple was more concentrated than before, and the richness and umami were more powerful! I especially liked this nutty aroma. I especially like the nutty aroma. 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）
KoeigikuSNOW CRESCENT　山田錦純米原酒生酒無濾過にごり酒
Koeigiku ShuzoSaga
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家飲み部
73
うぴょん（豊盃こそ至高）
Alcohol content 14 Ingredients rice, rice malt Sake rice used: Yamadanishiki Recently, I have noticed that I can't seem to be a big fan of nigori sake. However, I have come to realize that I like light nigori sake. This time, I would like to introduce a representative of such light nigori, Koei-Kiku Snow Crescent! How does it taste? Let's go! What a gorgeous fruity aroma like a pear! Pitchy and gassy! A little hard brewing water, like the Wind Forest! Juicy, rich sweetness like a banana! Refreshing sourness like sudachi! It quietly disappears along with the astringent taste. Maybe I like the amount of nigori, which is about the same as light nigori. I haven't tried the three major nigori sakes, so I don't know yet. Will I be able to get it this season? Thanks 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）
Ariiso曙　純米酒　大漁旗純米
Takasawa ShuzojoToyama
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家飲み部
61
うぴょん（豊盃こそ至高）
Alcoholic Beverage 15%. Rice: Gohyakumangoku Polishing ratio 65 Yeast used: Kyokai 1401 (Kanazawa) Sake meter degree +3 Toyama is also good for sake. This time, I was curious about Ariiso Akebono. Let's put the preliminaries aside and get to it! The aroma is calm and a little astringent. The sweetness, astringency, and umami spread out gradually, including the smooth brewing water. It is a strong sake with body! Moreover, it is rich. The slight acidity is not bad either. This would be delicious with tuna or cold yellowtail. Toyama is a treasure house of rich and delicious sake. Thanks 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純米酒　燗して純米生酛
Mira ShuzoAomori
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籠屋 下高井戸店
外飲み部
53
うぴょん（豊盃こそ至高）
Rice used: Aomori contract-grown Toyobai rice -Rice polishing ratio: 60 Yeast used: In-house yeast -Alcohol percentage: 14 -Sake meter: +2 -Acidity: 2.2 Yesterday we sent you the Toyobai Shiboritate, so today we will introduce the Toyobai Heated Sake. Let's get to it! The aroma is heavy and structured like red wine, and the slightly sweet brewing water is still present, with a prune-like weight, sweetness, and astringency, with a hint of apple acidity. It is not so common to find such a calm and tasty sake yeast. The dry sharpness is also excellent. It was a delicious sake that made me smile. I will buy a bottle and review it in due course! 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純米しぼりたて純米原酒生酒無濾過
Mira ShuzoAomori
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家飲み部
69
うぴょん（豊盃こそ至高）
-Rice: Hanabukiyuki produced in Fujishiro, Hirosaki City, Aomori Prefecture (near the brewery) -Polishing ratio: Koji rice 55%, Kake rice 60 Yeast used: In-house yeast -Alcohol percentage: 16 -Sake meter: +1~+3 -Acidity: 1.4~1.6 The Jyushiyo was very tasty. I will enjoy it over the next few days. Tonight is everyone's favorite, Toyobai! Nama sake is the magic word. I heard that this is the sake that made Toyobai famous. I'm looking forward to it. Let's go! The fresh, sweet green apple aroma is a relief. The chiri-chiri-ness of the aroma is moderate, and the brewing water is a little too smooth and sweet, as is typical of Toyobai! The sweet apple aroma is elegant, not too strong, and pleasant. The bitterness and the umami of the Hanafukuyuki are superb as it sinks in gradually. The accent of the sharpness of the bitterness is wonderful, and the dryness of the taste is very pleasant to drink. I love Toyobai for its skill in brewing unfiltered, unfiltered, unfiltered sake that has such a calm taste, while at the same time brewing a fully gaseous, unfiltered, unfiltered sake like a straight kumi. I like Toyobai because of its wide variation of flavors. Let's buy and drink more Toyobai and make it more popular. Thanks again for the food tonight!
Japanese>English
まつちよ
Good evening, Ubyon-san! If you let this freshly squeezed sake sit for about 6 months, it becomes very sweet and tasty 😋.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Matsuchiyo-san! Well, as expected, I can't do it now because I don't have a refrigerator for sake, but I would like to try it eventually!
Japanese>English
こすけ
I also received a bottle of this season's sake, but...I forgot to take a picture... 😞The aroma is not like a junmai sake, and I could feel the fresh fruitiness of the sake. It is still delicious!
Japanese>English
うぴょん（豊盃こそ至高）
Kosuke-san Good evening! In terms of specs, I wouldn't hesitate to call it junmai ginjo! I'm surprised at the clear difference between the same apple-feeling raw sake and the directly pumped one! It's delicious!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Juyondai吟撰大吟醸生詰酒
Takagi ShuzoYamagata
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家飲み部
65
うぴょん（豊盃こそ至高）
Ingredients Rice, Rice malt, Brewer's alcohol Polishing ratio 45 Rice used for making sake Alcohol content 15 Yeast used: Yamagata yeast I am honored to be able to introduce this sake to you tonight. I have never posted this sake before, and it is usually only available at izakaya (Japanese style pubs), but I would like to introduce Jyushidai, which formed the modern sweet and fruity trend that all sake swamps yearn for, for drinking at home! Let's go with sweet potato stew! What an elegant aroma, with a very gorgeous sweet aroma of apples and peaches! The slightly thickened, scratchy, sweet brewing water is really good. It has a different feel from Toyobai or Tasake... What is this superb, elegant sweetness? It's like eating a freshly-ripe peach. It has the freshness and slight bitterness typical of summer sake, and the gloss and structure on the palate are very sexy. The final taste is a faint bitterness that fades away. It is really tasty after a strong-flavored beef-soy-sauce-based sweet-potato stew! This time we sent you Japan's best local sake, Jyushiyo. I hope to drink it again within a year. 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）
Shuho本醸造　概念本醸造貴醸酒
Shuhozo ShuzoYamagata
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ふくはら酒店
家飲み部
60
うぴょん（豊盃こそ至高）
Alcohol content 15 Ingredients Rice, Rice malt, Brewer's alcohol Rice polishing ratio 70%. Rice used: Yamagata Prefecture, Izuwanosato Sake degree -25 Acidity 1.8 It was my first visit to a sake shop, and I wanted to buy a sake that could only be found here. Then I noticed a sake that is only available at four stores in Japan, and it was a kijozo-shu (a sake made with alcohol)! Everything was too chaotic, and I wanted to try this sake! What would it taste like? Let's go! The aroma is surprisingly mild, with a freshness derived from the aluzoe flavor and a faint sweet aroma like that of murayuke. The slightly viscous sweet brewing water... Is this sake? This one brings a deep, rich sweetness like port wine. If I had to say more, I would say it is like Murayusuke, but a kijoshu with honjozo is really a sake that shatters the concept of kijoshu. The astringency and acidity pleasantly muffles the palate. This one is thicker than Shinmasa's Yonotori. However, by adjusting the aroma with aloso sake, the brewer has created a sake that is wonderfully easy to drink. I think raisins would be a good accompaniment. I will visit Fukuhara Sake Shop again! 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）
Gassan特別純米　無濾過原酒特別純米原酒無濾過
Yoshida ShuzoShimane
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家飲み部
66
うぴょん（豊盃こそ至高）
Alcoholic Beverage 16%. Rice: Gohyakumangoku Polishing ratio 60 Sake meter degree +1 Acidity 1.7 Mukai Tenju, Ohroku... I like Shimane's sake. This time it is Gassan, which is sometimes introduced in the SakeLab. How does it taste? Here we go! Sweet aroma of muscat. Very soft brewing water. The overall atmosphere is calm, and the sake is light and ladylike, without being pushy in any way. It has a moderate muscat-like sweetness, a long, thin acidity like a spider thread, and a calmness that sinks in gradually. This deliciousness dissipated quietly, as if the former Gassan Tomita Castle had become the site of a dream. I thought it was a nice sake, sweet and tasty, yet calm and quiet. I knew Shimane was great. 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）
AKABU純米酒　NEWBORN純米生酒
赤武酒造Iwate
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家飲み部
66
うぴょん（豊盃こそ至高）
Ingredients Rice, Rice malt Ingredient rice: Ginga Rice polishing ratio 60 Alcohol percentage 16 AKABU I wanted to try again, and this time it was a raw sake with a sword mark! It must be delicious, I thought! So I bought it and chilled it for a while. Here we go! The aroma is citrusy and refreshing and surprisingly mild, and when you include the mineral and fine brewing water, it has a juicy sweetness and saltiness, with a core like a Japanese sword and a beautiful acidity. It was a strange world where lightness and chemicality like ramune and sweetness like freshly cooked rice coexisted. It was like a strong mineral Shinshu Kamerei. Well, it is certainly good! The new sake season is just around the corner! I'm going to drink a lot of sake! 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）
Hakkaisanしぼりたて原酒 越後で候原酒生酒
Hakkai JozoNiigata
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家飲み部
69
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
66
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
75
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
64
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）
alt 1
家飲み部
72
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
67
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
80
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
alt 1alt 2
家飲み部
62
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！
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