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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？楽器正宗か磯自慢飲んでみな。

Registered Date

Check-ins

249

Favorite Brands

25

Hall of Fame

HohaiDenshu

Most Check-in Brands

Hohai
27(21.43%)
Denshu
11(8.73%)
Mutsuhassen
9(7.14%)
Fusano Kankiku
7(5.56%)
Senkin
6(4.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
60(24.1%)
Niigata
29(11.65%)
Kyoto
21(8.43%)
Fukushima
13(5.22%)
Tochigi
12(4.82%)

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）
Fusano Kankiku剣愛山 - Chronicle -純米大吟醸原酒無濾過
Kankiku MeijoChiba
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家飲み部
58
うぴょん（豊盃こそ至高）
Alcohol: 15 Sake Degree Acidity Amino acidity: 0.8 Rice used Rice polishing ratio This sake has one of the most conspicuous labels among the Kangiku brands. For some reason, it is the only one in the Occasional lineup that is supposed to be an unfiltered, unpasteurized sake, but for some reason it is fire-aged. I like Ken Aizan and Aizan, but what about this one? Here we go! The bottle was opened with the same vigor as usual. After a momentary whipped cream aroma, a grape-like sweetness, a touch of astringency, and a deep aroma wafted through the air. The slightly chilly brewing water, what an elegant and elegant flavor. The sweetness is concentrated like that of Aizan's premium strawberries, and the taste is as luxurious as eating jam that has been carefully prepared and boiled down. The sweetness is not defeated by the chili water, which carefully creates a delicious flavor. The acidity, bitterness, and astringency of the latter half of the bottle bring about the best aftertaste. Fire-brewing is certainly essential to maintain this divine balance. I hope that Kangiku will brew a world of indulgence with more varieties of sake rice. Thank you again for your hospitality this evening!
Japanese>English
ma-ki-
Good morning, Uppion! I'm drooling in the morning over your delicious review 🤤! I got this one too and I'm so excited I'm not sure when to drink it 😁✨. I'm looking forward to drinking it more and more after reading your review 🤗
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, ma-ki-san! Kangiku and Aisan are still devilishly delicious, aren't they? 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）
九曜正宗純米無濾過火入れ純米無濾過
KumamotokenshuzokenkyushoKumamoto
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家飲み部
56
うぴょん（豊盃こそ至高）
Alcohol content: 14 degrees Celsius Sake degree: 2.7 Rice Source : Shunyo (produced in Kumamoto) Rice Polishing Ratio : Koji Rice 58%, Kake Rice 65 Yeast : KA-4 This is a famous sake from Kumamoto that I have wanted to try for a long time. Kumamoto yeast is said to be the foundation for winning prizes at the New Sake Competition. This sake brewery is the originator of Kumamoto yeast. This time, I went for the Kyuyo Masamune! The aroma is mild, slightly refreshing muscat, and maybe a little hard minerality. The lactic acidity is present for a moment, and then the sweetness and freshness of pears is conveyed. This is joined by acidity, creating a harmonious flavor. Then it fades away. Perhaps it is the taste that is typical of a yeast that combines the contradictions of calmness and splendor. It was delicious. 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）
jozan純米辛口　超純米
Jozan ShuzoFukui
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横浜君嶋屋
家飲み部
55
うぴょん（豊盃こそ至高）
Rice: Gohyakumangoku Cultivation area: Okue district, Fukui Prefecture Rice polishing ratio: Koji 50%/Kake 65 ALC 15% alcohol by volume I like a variety of sake from Fukui. Kuroryu tends to stand out, but I personally prefer Hayaseura and this Tsuneyama. Let's go for the standard one this time! A mild sweet aroma and a freshness pass through the nostrils. The mouthfeel is very sharp and slightly hard. This sharpness is addictive. Although it is supposed to be sharp, when you put it in your mouth, you feel a sense of calmness, and the soft and gentle flavor of the rice soaks into your taste buds. Then, a slight astringency flows through everything, leaving a sharpness. It is beautifully dry, and impresses as a bridge between classic and modern. Fukui is delicious and interesting. Personally, I'd like to try a hiyaoroshi of Tsuneyama if there is one. Thank you again for the food tonight!
Japanese>English
Termat
Good evening, Uppion!　I always look forward to reading your reviews.　It's a bridge between classic and modern, isn't it? There are two fall sake varieties out this season! They are delicious! Tsuneyama, I'm also a fan of it, and I hope you will continue to patronize it👍.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Termet! Thank you for enjoying this poor review! If the liquor store I usually go to has Akizake Tsuneyama, I will definitely buy it! I 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）
Izumibashi秋とんぼ　楽風舞純米吟醸
Izumibashi ShuzoKanagawa
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家飲み部
52
うぴょん（豊盃こそ至高）
Rice polishing ratio 55 Alcohol content 15 Rice used: 100% Raku-fu-mai produced in Kanagawa Prefecture Is Kanagawa sake good? I had been drinking sake while thinking about that. This time I had a chance to buy some! How is it really? Here we go! The brewing water has a slightly hard viscosity, and the aroma is light, but the umami and sweetness of the rice are very strong. There is also acidity. There is no fruity element. It has a dry taste that pierces the throat. The brewery's own sake rice is Toyobai rice and Kojo-nishiki, which are more fruity, but Raku-fu-mai seems to have a classic flavor. The essence of a classic mellow dry sake, how about you? If you know of any good sake in Kanagawa, please let me know. 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）
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家飲み部
64
うぴょん（豊盃こそ至高）
Ingredient rice: Sado rice Alcohol content 14.5 Although we call it a journey in search of "light" sake, we usually love "sweet" and "fruity" sake! This time, it's Gagakuyo again. This time, I bought it because I heard that Gagakuyo and Tama Hibiki are the best in the world! Let's see how good it is! The sound of the opening ceremony was really quite pleasant. The sweet aroma of pears drifts in the air, mixed with the freshness of muscat. The slightly viscous soft water envelops you in a gentle, round, angular flavor and a chemical sweetness. However, when it seemed to disappear gradually, a dry sensation that suddenly pierced the back of the throat left a strong impression. Tama Hibiki brewed by the new Niigata Tanrei. It feels very luxurious. As if receiving the wish that was put into Tama Hibiki, half the bottle disappeared in no time. I like it a lot among ramen-like 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）
Gensai特別純米特別純米生詰酒
Suehiro ShuzoFukushima
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家飲み部
56
うぴょん（豊盃こそ至高）
Rice : Fukushima Prefecture, Aizu Yumeko Rice polishing ratio : 55 Alcohol content : 15 I'm going to take a day off from drinking tomorrow. Otherwise, it will be a bad day. This time, I bought a bottle of Genzai, which I heard a lot about! I went to Tokyo Station and happened to see a sales event, so I bought some! Let's go! A booming sound! A gentle, slightly sweet, fresh aroma wafts through the air. The smooth soft water, which you don't even notice it has passed through, envelopes you with juicy, fruity sweetness and acidity like a melon. The freshness of these flavors is so different that you drink it with the sensation of eating a piece of fruit. The subtle bitterness balances out the sweetness and acidity, making it a perfect food sake. It is said to be a second Tobiroki, and it may indeed be similar. However, I don't care about such things, and I will leave it in my mind that I like the taste of Genzai. I am looking forward to drinking the sake. 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）
Takasago純米大吟醸　火入　松喰鶴純米大吟醸無濾過
Kiyasho ShuzojoMie
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家飲み部
54
うぴょん（豊盃こそ至高）
Ingredients: Yamadanishiki Rice polishing ratio: 45 Alcohol content: 15.5%. I went into the Sake Merchant Yamada to celebrate their opening, and they just happened to have it! Normally I wouldn't buy it, but on days like this I do! I want to drink Jikin eventually, but that's it. It's a once in a lifetime encounter, so if you come across it, drink it! Here we go! Gentle, sweet aroma of grapes gently wafts through the air. It has a slightly hard and gentle mouthfeel, refined without any cloying taste, with a carbonated dryness, a moderate banana sweetness and umami taste that are well integrated. There are not many sake made with Yamada-Nishiki that are so refined and free of clutter. The spiciness is modest, but it also penetrates the back of the throat when swallowed. It is a modern dry sake like Gagakuyo. But these days, I find it sweet and fruity. I wonder what direction my tastes will take. 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）
Banshuikkon純米吟醸　ひやおろし純米吟醸ひやおろし
San'yohai ShuzoHyogo
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家飲み部
52
うぴょん（豊盃こそ至高）
Rice: Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio: 55 Ingredients: Rice, Koji Alcohol Content: 15 Rice Polishing Method:Shin Gin Polishing These days, I think I like hiyaoroshi for some reason. There was a hiyaoroshi of a brand I wanted to try, so I bought it immediately! Let's go! It has a mild, dark, banana-sweet aroma. The clear soft water is smoothly poured into the bottle. It has a calm, moderate sweetness and umami. The slight acidity builds up a nice world. The richness that seeps in gradually and the lingering aftertaste that they produce reminds one of the indescribable scene of rice fields at dusk in autumn, with warmth and chilliness. A slight astringency clings to the palate and penetrates the back of the throat, leaving a dry taste that soaks into the body. It is a very hiyaoroshi sake and my favorite! How much longer can we drink hiyaoroshi? 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）
Senkinあかとんぼ純米生酛原酒ひやおろし無濾過
せんきんTochigi
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家飲み部
64
うぴょん（豊盃こそ至高）
Rice Domaine Sakura Yamadanishiki (produced in Sakura City, Tochigi Prefecture) 100%. Rice polishing ratio Koji rice 50% Kake rice 60 Alcohol content: 14 degrees Celsius Why is it so? It has a charm that makes me want to pick it up whenever I see it. I was so fascinated by it that I forgot to show my loyalty card, which I usually present. Here we go! The aroma is mild, but it has the sweetness of muscat, freshness, and a slight mintiness. The soft, mineral-like soft brewing water slides right in. Juicy sweetness like freshly-ripe muscat and rice flavor. The acidity, which is typical of Sentori, is more subdued than usual, and the lingering aftertaste is irresistible. The sky is a little chilly in the evening in autumn, and the mist disperses like the night wind that begins to blow there. It dissipated like the night wind that began to blow there. Personally, I like it next to the back sparkler. Thank you for the dinner tonight, too!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
KoeigikuAnastasia Orange純米
Koeigiku ShuzoSaga
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家飲み部
61
うぴょん（豊盃こそ至高）
Rice : Hachitan Nishiki Alcohol content: 12 degrees Celsius What a great pleasure to drink Koei Chrysanthemum! How about this one? Let's go! A very pleasant opening tone. The aroma is fresh and blue like a meadow. When you sip the soft water, the fresh aroma and juicy sweetness of tangerine will hit your brain. I am very happy! What is this? The acidity is also effective, which I like! I'm going to leave it short today. Even though my mind is thinking of classical music, I think I prefer sweet and fruity. Thank you very much for your dinner 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
Oroku ShuzoShimane
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家飲み部
66
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. 15 Putting aside the nonsense, let's go back to drinking "Ohroku" again! The aroma is subdued, but there is a sweet aroma of rice in the air. The hard, mineral-rich brewing water is a marriage of sweetness, saltiness, acidity, and bitterness. When swallowed properly, it is sharp and pierces the back of the throat, and when swallowed slowly, it is an interesting sake that evaporates. Among the small bottles of sake that we have entered, there is probably no other sake as interesting as this one. 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純米吟醸　山廃純米吟醸山廃
Nishida ShuzotenAomori
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家飲み部
65
うぴょん（豊盃こそ至高）
Ingredient rice: Hanabukiyuki Polishing ratio 50%. Alcohol content 16 Sake meter degree -1 Acidity 1.4 Amino acidity 1.4 Sake Day. These days I wish they would give out rare sake unconditionally, at least today. On such a day, I want to drink something delicious from Aomori. At that time, I happened to find Tasake's Yamahai. It was the Yamahai that won the excellence award at the competition, wasn't it? It was fortuitous! I bought it, chilled it, and went out to drink it today! It's a yamahai, but it doesn't have the grapey flavor that is so common in modern sake. It has a fresh, fresh, sweet aroma. The flavor has both the freshness of apple and the sweetness of tangerine. The slightly sweet preparation, which is typical of tasake, is a combination of refined apple and apricot sweetness, and a full-bodied umami flavor. It is similar to yesterday's Kangiku Yamashu, but it is the work of a long-established sake brewery to do this with Yamahai. The acidity is wrapped around, and the bitterness penetrates with a thin thread. It has a complex flavor with a strong umami and sweetness. What is terrible is that this is done with Yamahai. I had an image that the taste would be similar if it was brewed in the way it was before the fast brewing. However, Tasake's Yamahai has a beautiful and refined taste that is similar to that of Hayasaku. I especially recommend Tasake's Yamahai! 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）
Fusano Kankiku山酒4号 - Monochrome -　2025純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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家飲み部
58
うぴょん（豊盃こそ至高）
Rice : Yamashu No.4 Rice polishing ratio : 50 Alcohol Content : 15 degrees Celsius I love Kangiku. Especially the Occasional series! This time we tried Yamagata sake rice "Yamashu No. 4"! Here we go! The aroma is extremely fruity. It has a mellow aroma of sweetness and sourness, like apples and oranges. The aroma alone is satisfying, but this is just the beginning. The water is still a little hard, with a slightly carbonated and tangy feeling. Then... The fruity, juicy, sweet, and umami flavors are combined in a devilish way. The sweet aroma makes you feel comfortable as if your body is floating. However, from such a glorious taste like a memory of summer vacation, the gentle acidity and bitterness suddenly bring you back to reality, as if to announce the end of summer, and the little bit of sweetness that remains disappears as if regretting a nostalgic memory. Summer was recalled with colorful sweetness as if it were a glowing memory, and the subtle but intense aftertaste painted it into the past, into black and white. For those who are new to sake, I encourage you to try Kangiku and spend some time indulging in memories. 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）
Nabeshima特別純米酒特別純米
Fukuchiyo ShuzoSaga
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家飲み部
65
うぴょん（豊盃こそ至高）
Ingredient rice: Saga no Hana, Yamadanishiki, Oyamanishiki Alcohol 15%. Rice polishing ratio 55 Sake degree +2 Sometimes people want to buy something extravagant. It was on such a day that I bought Nabeshima. It was a special junmai that just happened to be available. I was grateful for the opportunity, as I prefer to start with regular sake when I buy a new brand! Let's get to it! When I opened the bottle, there was a fizzing sound that could have been mistaken for a draft sake. The aroma is fresh and sweet, like green apples. From the brewing water, which has a slightly chili sensation, comes a sweet green apple aroma, a pleasant sourness, bitterness, and umami, all arriving a little later. These flavors begin to marry. The final sharpness is very strong! It is a rare type of wine that is mellow yet intensely dry! New but classic. This is the best of both worlds. Nabeshima is the best. Thank you again for your hospitality tonight!
Japanese>English
ma-ki-
Good evening, Uppion! This is an overly delicious review of the Nabesama Special Junmai 🤤. It really is the best of the best 😋. I'm looking forward to the two bottles you have coming up later, which are also fascinating 🤗.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, ma-ki-san! I feel that Katsuma, Nabeshima, and all the other sake brands that are now considered beautiful in the world are exquisitely salted! I 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）
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家飲み部
67
うぴょん（豊盃こそ至高）
Ingredients: Gohyakumangoku Rice polishing ratio: 50 Sake meter: +3 Acidity: 1.3 Alcohol percentage: 15-16 Huh? I was finally given the opportunity to drink this! I was honored to have Katsikoma as my first Toyama sake! After all, I was able to purchase Katsikoma, so I gave it a try! Let's get to it! Contrary to what I had heard about the crisp sake from Hokuriku, what a mellow banana sweet aroma it had. This lured me in and I sipped it. The soft water with minerality, fruit-like freshness, banana-like sweetness, and overwhelmingly delicious rice flavor married together! After that, the astringent taste emerged and then disappeared, leaving behind a strong sharpness. The astringency then seemed to rise and disappear, leaving behind a strong sharpness. The salted balance of sweetness and dryness is a work of art. It is a devilishly good sake that you don't want to finish even though it goes down smoothly. This is the best sake in Toyama. I drank it all in an hour. I'm going to save up my points again. Thanks again for the food tonight!
Japanese>English
こすけ
Katsuma and Toyobai are both delicious! It's a good time to drink up for an hour. ❤️
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Kosuke! Yes, both Toyobai and Katsuma have the charm and ability to be slurped down regardless of their weight, which makes me feel happy or sad about my physical health lol. I wish they were both more readily available...
Japanese>English
こすけ
Good evening, Ubyon! I can't afford to buy them easily! When I meet them, I buy them immediately! I was able to get Toyobai's Akizuki this year, too, so I will enjoy it carefully from now on. I will enjoy them from now on 😋. I go to Toyama every year to buy Kachikoma.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Kosuke-san! I think that if Toyobai could spread to mainstay sake shops like Hasegawa-san and IMADEYA-san, it could create a boom similar to that of Tasake, but is that just my imagination? I'm looking forward to drinking Toyobai's sake in a while!
Japanese>English
こすけ
Good evening, Uppion! Toyobai doesn't come up very often! But maybe that's what makes it so good! I'm going to Hirosaki for a drink: ❗️ Soon, I'll be dancing to the direct pumping...❤️
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
御前酒1859 辛口純米原酒水酛
Tsuji HontenOkayama
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家飲み部
61
うぴょん（豊盃こそ至高）
Ingredients : Rice, Rice malt Alcohol Content: 15 Sake meter degree: +4.0 Acidity: 2.2 Rice type：Omachi Rice polishing ratio：65 In the midst of my boom for dry sake, I found a dry sake made with Bodai yeast. I am not a big drinker in Okayama, so let's see how dry it really is! It has a slightly sweet aroma of dairy products, and the soft mouthfeel brings a sweet taste of Japanese pear, which is typical of Omachi, as well as umami and bitterness that cling to this sweet taste. It also has a slightly tangy feel. The acidity is intertwined with this, creating a marriage of flavors. The taste is complex, but it is moderate, and the aftertaste, the sharpness, leaves a strong impact. It may seem surprising, but personally, I felt it was like a cold chrysanthemum with little self-assertion. However, its lightness may be superior to that of Garakudai, which claims to be a modern dry sake. Gozenshu's dry taste may be addicting to those who are addicted to it. Please give it a try. Thank you again 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）
Tamura純米生酛無濾過
Niida HonkeFukushima
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家飲み部
54
うぴょん（豊盃こそ至高）
Ingredient rice: Natural rice (naturally favorable rice grown without using any fertilizers such as pesticides or compost) Rice polishing ratio 90 Alcohol content 15 Niida Honke's sake has been getting a good reputation lately. Personally, I bought this sake because I am in a mini-boom for a higher level of sake other than sweet and fruity. Here we go! The aroma is... What is this? It smells simple and sweet, like freshly baked bread. I have never tasted a sake with such an aroma. The mysterious brewing water is soft, slightly viscous, mineral, and translucent. The sweetness is like freshly baked bread, and the robust, tight rice flavor is as vibrant as ever. There is also a hint of acidity, which is probably due to the use of the sake yeast, but at any rate, it is full of umami. Tamura is a gem that is profound yet light, powerful yet gentle, and a contradiction in terms. It disappeared with a slight sharpness in the back of the throat. In recent years, an increasing number of popular sakes are being hailed as wine-like sake with a sweet and sour taste like grapes. Of course, I like these sake as well. But if you ask me which sake made from rice has the weight, lingering aftertaste, complexity, and simplicity of red wine, I would drink Tamura without hesitation. 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）
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カップ酒部
55
うぴょん（豊盃こそ至高）
Sake strength: +6 Alcohol percentage: 15 Rice used: 100% Hokkaido rice suitable for sake brewing "Ginpu Rice polishing ratio: 65 A friend of mine went on a trip to Hokkaido and gave this to me as a souvenir! I found out that Chitosekuru is developing this as a PB for their sake shop "Sake Mamorigura". My acquaintance also said it was delicious, so let's go drink it with a pretty glass! The sweet aroma of rice wafted through the air. The slightly sweet brewing water gave off a pancake-like sweetness and a full rice flavor, followed by a strong sharpness that pierced the throat. It was a classic, yet stylish 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）
Daina特別純米　ひやおろし特別純米ひやおろし
Kikunosato ShuzoTochigi
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家飲み部
59
うぴょん（豊盃こそ至高）
Rice： Gohyakumangoku (grown in Nasu, Tochigi) Rice polishing ratio: 57 Alcohol: 16%. Sake degree: +3 Acidity: 1.5 Yeast: Tochigi yeast I like hiyaoroshi. Ona is a brewery of great ability, so I couldn't help but have high expectations for this sake! The aroma is very mild, with a hint of rustic sweetness. When the soft brewing water is added, a freshness, a slight bitterness, and a delicious flavor blooms in the mouth. However, it is ephemeral, and before you know it, it is gone, leaving a faint spiciness in the back of your throat. Hiyaoroshi, which conveys the moment of summer, is also served this evening!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hanatomoe山廃生酒　2023BY純米山廃原酒生酒無濾過
Miyoshino JozoNara
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家飲み部
57
うぴょん（豊盃こそ至高）
Ingredient rice: Contract-grown rice produced in Nara Prefecture Ingredients: Rice, Rice malt Alcohol content 17 No yeast added I had heard that there is a sake that stands out in such a Yamato country as Nara, where the Mimuro cedars or Kaze no Mori tend to stand out these days. That is this Hanaboe. It was a rare opportunity to taste a sake that was made in 2023BY. The sake is made using the Yamahai method, which is very peculiar. I was excited! The aroma is a strange, acidity-driven sake with a piercing spike and a full, sweet aroma at the same time, a slightly hard, viscous, somewhat salty-sweet brewing water, sweetness and umami from the rice, and a gentle acidity that is not too strong but has a presence that is very powerful. The slight bitterness and astringency that gradually became apparent flowed nicely with a sharpness. From the aroma to the mouthfeel, it was very similar to Ohroku, and the way the acidity was presented was somewhat similar to that of Senkou. How about this with sukiyaki like Oroku? Thank you again for the food tonight!
Japanese>English
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