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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

273

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(24.54%)
Niigata
31(11.36%)
Kyoto
22(8.06%)
Fukushima
14(5.13%)
Tochigi
13(4.76%)

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）
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）
alt 1
カップ酒部
56
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
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Wakanamisparkling sake純米生酒にごり酒発泡
Wakanami ShuzoFukuoka
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家飲み部
59
うぴょん（豊盃こそ至高）
Rice：Jushinmu produced in Fukuoka Prefecture Rice polishing ratio: 55 Alcohol content: 13%. Yeast used︰Fukuoka dream yeast #2 Wakanami has been on my mind recently. Personally, I enjoyed Dragonfly Hiyayogoshi very much. I found it next to Dragonfly when I bought it. I think sparkling sake must be very tasty in this still hot season. Let's go! I had heard that it was second fermentation in the bottle, but it was much cloudier than I had expected. A milky sweet aroma wafted through the air, and I took a sip. A carbonation sensation envelops the inside of my mouth. However, unlike Kaze no Mori, it also has a hint of soft water. The sweet aroma and sweetness are like white peaches. However, along with the sweetness, a dryness is also felt. I could not detect any bitterness or astringency, but there was a dry freshness. It is true that the sweetness of this sparkling wine is relatively moderate. I like it very much! Drink it, everyone! 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）
Tonbo特別純米　赤とんぼ特別純米ひやおろし
Wakanami ShuzoFukuoka
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家飲み部
58
うぴょん（豊盃こそ至高）
Ingredients Fukuoka rice Yume Ikkyo Polishing ratio 60 Alcohol percentage 16 Having just had Wakanami, I wanted to try it again. This time it was Akatombo from Wakanami Shuzo, which is said to be quite popular. After drinking a variety of sake, I learned that hiyaoroshi is very good! The aroma is mild and gentle, with a hint of rice straw. The round, soft water is more rounded than Wakanami, and the sweetness of the water, like that of ramune, is a little less pronounced and milder, which is my personal favorite. It also has a slightly salty flavor, but I may be mistaken. The slight sweetness and strong flavor of Japanese pear soaks into the body. I love hiyaoroshi because of the sensation of this calm flavor seeping into the body. Then the astringency came later and flowed down the back of my throat along with the sharpness. I think I prefer it to Wakanami because of the sweetness of the ramune and the saltiness of the sharpness. I still don't want to believe that summer is over, but why don't you try Akatombo and let autumn come to you? 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）
Kamonishiki荷札酒　越淡麗純米大吟醸原酒無濾過
Kamonishiki ShuzoNiigata
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家飲み部
61
うぴょん（豊盃こそ至高）
Rice used: 80% Koshitanrei produced in Niigata Prefecture Rice polishing ratio: 50 Alcohol content: 15% (original sake) I like Kamo Nishiki. I like the way it carefully brews and expresses the lingering aftertaste of sweetness and a slight sharpness. I wonder what kind of Kamo Nishiki they will show us this time with Koshitanrei, Niigata's sake rice. Here we go! The aroma is subdued but fresh and sweet like melon, the brewing water is soft but mineral, the hint of aroma dominates the taste, the sweetness and freshness of melon overwhelm you, and the sharp acidity wraps it up and prepares the red carpet! And with a sharp taste, it was gone with dignity. As usual, the sake was sweet and delicious, yet complex without being cloying, just like watching a stage performance. I will continue to drink it. 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　古城錦特別純米生詰酒
Nishida ShuzotenAomori
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家飲み部
61
うぴょん（豊盃こそ至高）
A record I forgot when I drank a few months ago, apparently I forgot to post it. Here are the records. Rice used : Koshiro-Nishiki Rice polishing ratio : 55 Sake meter : ±0 Acidity : 1.4 Amino Acid : 1.0 Alcohol content : 16%. I like rice wine. Among them, I am convinced that Tokusyu Junmai is the best. I was surprised to see it on sale this time of year, so I bought it. I love Tokusen Junmai Kojo-Nishiki! I'm ready to go! The aroma is mild, yet sweet like apples. When it is served with slightly sweet soft water, the sweetness, umami, and astringency of the special junmai-like rice, along with the acidity typical of Kojo-nishiki, is truly pleasant and makes you want to keep rolling it around on your tongue forever. The acidity and astringency then penetrate the throat as a sharp taste. As always, Tasake's special junmai is delicious, and Kojonishiki is delicious. I hope it will become a regular item, but let's see. 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）
Roman純米吟醸純米吟醸
Hanaizumi ShuzoFukushima
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家飲み部
59
うぴょん（豊盃こそ至高）
Koji rice Gohyakumangoku Kake rice Yumenokou Yondan rice Hime-no-Mochi Polishing ratio 55 Yeast used: Utsukushima dream yeast Alcohol 15%. There are many brands that I have been interested in but never bought because the timing was not right. This time, I was blessed with such an opportunity to try Loman. Let's start with the standard sake! The aroma is very fruity and gorgeous, with a ripe sweet aroma like bananas in the air. The very clear soft water conveys a mellow sweetness like melon, a slight freshness, and the sweetness and umami of rice. It is so full of happiness in the mouth, yet it has a light body that makes it go down smoothly. It was a wonderful sake, full of romance in every sip. Thank you again for this evening's sake!
Japanese>English
nabe
Hello. Thank you for drinking sake from my hometown, Minamiaizu Town!
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, nabe-san! I am constantly amazed by the first-class sake from Fukushima!
Japanese>English
nabe
Yes, outside of Minamiaizu Town, Yaemon's Kasumochi is delicious.
Japanese>English
うぴょん（豊盃こそ至高）
nabe-san, it is Yaemon, isn't it? I wish there was a special distributor in Tokyo, but I will try it next time! Thank you very much!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hayasera特別純米酒　夜長月特別純米ひやおろし
Miyakehikoemon ShuzoFukui
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家飲み部
52
うぴょん（豊盃こそ至高）
Ingredients ：Rice, Rice malt Sake meter gravity︰ +1 Acidity︰1.5 Rice polishing ratio：55% (Yamadanishiki) Alcoholic strength：16°C I wanted to try some sake from Fukui and found a brand that is often introduced by a certain izakaya on Instagram. I wanted to try it immediately! Here we go! The aroma is very mild, but the sweetness like persimmon and the fresh aroma like pear are pleasant. The very smooth and sweet brewing water is a pleasant marriage of bitterness and persimmon sweetness. A slight acidity also merges and fizzles out as it does. I think that only hiyaoroshi sake can have such a gentle sharpness and lingering flavor. I like this sake!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Akishika純米吟醸　無濾過生原酒純米吟醸原酒生酒無濾過
Akishika ShuzoOsaka
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家飲み部
60
うぴょん（豊盃こそ至高）
Raw material rice Yamadanishiki Polishing ratio 60 Yeast used: 901 Sake degree +9 Acidity 2.1 Amino acidity 1.4 Alcohol percentage 17 Is it the desire to drink unfiltered, unpasteurized sake even at this time of year? It is wonderful that it is available even in summer in recent years. I want to drink a brand I've never had before. So here we go! From the aroma, it is a classic, with a pleasantly mellow, sweet aroma of rice. The brewing water is very soft and gentle, and what emerges from it is a sweet aroma with a hint of fragrance, a simple umami flavor, and a trace of acidity. It has a pleasant calmness and heaviness of body that is not found in modern sake nowadays. This is what is meant by classic nama-zake. It was a sake that taught me the goodness of the classics, leaving the throat and the sharpness. 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）
Sawayamatsumoto守破離　五百万石純米
Matsumoto ShuzoKyoto
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家飲み部
57
うぴょん（豊盃こそ至高）
Alcoholic Beverage 15%. Ingredient rice: Gohyakumangoku Sometimes I want to drink Kyoto's sake. When I think about it, I suddenly want to drink Matsumoto. Mori-Ba-ri is a masterpiece. I can't wait to drink it! When you open the bottle, you will be surprised by the gaseous sensation. It is amazing that this sake is neither unpasteurized nor second fermentation in the bottle, nor is it carbonated. The aroma is refreshing, with a hint of blue citrus and lime. The tight, gassy mouthfeel is similar to that of Mutsu Hachisen. The sweetness of mandarin oranges, the freshness of lime, sourness, and bitterness are all mixed together in a complex way. The taste is light and refreshing. The end result is a sharpness that pierces the throat. No matter how many different types of sake rice are used, drinking Gohyakumangoku sake will always give you a sense of relief. How about it in the hot summer? 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）
Isojiman特別本醸造特別本醸造生詰酒
Isojiman ShuzoShizuoka
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alt 2alt 3
家飲み部
65
うぴょん（豊盃こそ至高）
Rice used: 100% Yamadanishiki (new rice), 100% premium rice produced in Tojo, Hyogo Prefecture Polishing ratio: Koji 55%, Kake 60 Sake meter rating: +5~+7 Acidity: 1.1 Yeast used: New-5 (Shizuoka traditional yeast) Kashiwa ratio: 43%~45% (average) Ingredients: Rice, rice malt, brewers' alcohol Alcohol content: 15 to 16 degrees Celsius I've never had a chance to drink Isohajime before, but now that I've got a special honjozo, a very rare and reasonably priced standard sake, I'm going to try it! Now, let's get started! The aroma is sweet, if not spectacular, with a concentrated banana-like sweetness that passes through the nostrils. Slurping through the complex soft water with a slight minerality, the aroma is completely different, as if trapped in a thick water tank filled with the world's clearest and most delicious water, thick yet refreshing, with only a hint of sweetness, the impression of the aroma is direct, yet gently subdued, and stains the palate. Why is it so satisfying when it is never fruity or strongly sweet like today's sweet fruity, nor has it complex acidity or bitterness? I think I caught a glimpse of the greatness of Isobojiman, which is delicious because of its simplicity. Thank you again for your kindness this evening!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Senkin裏・線香花火純米生酛原酒無濾過おりがらみ
せんきんTochigi
alt 1
家飲み部
70
うぴょん（豊盃こそ至高）
Rice 80% Kame-no-o (Domaine Sakura Kame-no-o) produced in Sakura City, Tochigi Prefecture 20% Yamadanishiki (Domaine Sakura Yamadanishiki) produced in Sakura City, Tochigi Prefecture Alcohol : 13%. No matter how much we talk about the future of classics and too much modernity, the real pleasure of sweet and fruity wines is that when we see them, we want to try them. Good evening, Uppin. I went to a liquor store on a whim and found some just arrived, so I bought some. I'm going to drink it now! The aroma was slightly sweet and sour like a peach, and I had high expectations. When I included the slightly viscous soft water, it seemed to calm down, but the sweet and savory flavor that is typical of Senkyoku was stronger on the back side. In addition to the grape-like sweetness and astringency, the silky and creamy taste unique to Origami is added, and the palate is enveloped in a complex, diverse, and rich sense of happiness. The palate is enveloped in a complex, diverse, rich, and happy feeling. This might be ORIGARAMI's SENKOKU favorite. You who want it now, go to Kimishimaya. Tonight, too, thank you for the food!
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　月秋純米吟醸
Mira ShuzoAomori
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家飲み部
65
うぴょん（豊盃こそ至高）
Rice：Aomori contract-grown Toyobai rice Rice polishing ratio: 55 Alcohol percentage: 16 Sake meter: +1 Acidity: 1.7 The first sake I bought from a mail-order store after getting into sake was Toyobai's Tsukiaki, and I can still vividly remember how good it tasted. I can still vividly remember how good it tasted! The sweet and sour aroma of apples, typical of Toyobai, wafts gently through the air. When the smooth brewing water, which is slightly sweet as usual and you don't even notice it is flowing, is added, the sweet and sour apple aroma and taste overwhelm your taste buds. However, it is never overpowering, and instead, a bit of astringency and bitterness skillfully restrains the vigor of the sake, allowing it to settle in with the restrained sake. The sharpness of the sake cleanses the palate. There are not many sake that are so moderate and calm. I continue to love Toyobai for creating such sake. If my last day on earth approaches, I will drink Toyobai and wait for that time. I thank Toyobai for the sake, and 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）
Tenbi特別純米特別純米原酒
Choshu ShuzoYamaguchi
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家飲み部
63
うぴょん（豊盃こそ至高）
Rice Source : Koji rice : Domestic rice (Yamadanishiki) Kake rice : Domestic rice (Nishitonoshizuku, Hachitanishiki, Yamadanishiki, etc.) Rice Polishing Ratio : 60 Alcohol percentage : 15% (undiluted) Yeast: No.701 Recently, I don't think I have seen Amami at all when I go to a distributor. What kind of sake is Tenbi, which boasts such popularity? Let's take a look! The aroma is gorgeous, with a fruity, sweet and sour muscat-like aroma. The inclusion of the slightly pitchy gassy brewing water is neither too heavy nor too light, and while the sweetness of the muscat is outstanding, the acidity is well orchestrated to wrap it in an obtuse wrapper so that it does not interfere with the meal. And then it dissipates. This is a delicious sweet and fruity sake. I love the wide range of sake brewed in Yamaguchi. I want to try more Yamaguchi nowadays. 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
56
うぴょん（豊盃こそ至高）
Alcohol content 14%. Rice Polishing Ratio 65 100% Yamadanishiki produced in Itoshima This is the kind of sake that I feel like drinking once in a while. This time, it is hi-iri, so let's see how it goes! It is as gentle as ever, with a hint of pear-like acidity and sweetness. When you add the slightly viscous, thick water that only Tanaka Rokuugo can produce, the sweetness of the rice, which is neither fruity nor wasanbon, spreads over your mouth as if you are about to taste it all over again. And the slight bitterness disappears with the sharpness. It is like eating rice during a meal, and although the assertiveness is never strong, you find yourself drinking it over and over again. It is a bottle that makes you happy when you drink it without thinking. Thank you again for your kindness tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Senkin線香花火純米生酛原酒生詰酒無濾過
せんきんTochigi
alt 1
家飲み部
61
うぴょん（豊盃こそ至高）
Rice : 66% Yamadanishiki (Domaine Sakura Yamadanishiki) produced in Sakura City, Tochigi Prefecture 66% Yamadanishiki (Domaine Sakura Yamadanishiki) produced in Sakura City, Tochigi Prefecture Yumachi (Domaine Sakura Yumachi) 34%, produced in Sakura City, Tochigi Prefecture Alcohol : 13%. For some reason, Senkyori makes sake that makes me want to drink it again. How about a sparkler that makes you feel the summer? Refreshing, with a sweet and sour aroma like a Japanese pear. When the very smooth soft water is added, the juicy aroma and sweet-sourness, like that of pears, are present with a gusto, but without being too persistent. After that, the umami of the rice gently envelops the palate and gives a pleasant sensation. However, as one is immersed in the lingering aftertaste, the marriage suddenly dissipates and disappears with a gentle sharpness. This sudden and fleeting disappearance is like a sparkler. How about this now, in the summer? Thank you again for this evening! P.S. I personally think that Kabutomushi and Senko-hanabi would be my favorite if they were filled with carbon dioxide gas like Tasake.
Japanese>English
ジェイ&ノビィ
Hi Uppion 😃. Great sparkler🎇 review 😌. I'm sure this has increased your sales 😊.
Japanese>English
うぴょん（豊盃こそ至高）
Hello Jay-san! This is a very popular product, so I am sorry for such a poor review, but I am very happy to hear your compliments, Jay!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Suigei純米酒　八反六十純米
Suigei ShuzoKochi
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家飲み部
60
うぴょん（豊盃こそ至高）
Source Rice Hachitan-Nishiki (Hiroshima Prefecture) Polishing ratio 60 Alcohol 15%. Sake degree +7 Acidity 1.5 Amino acidity 0.9 This is one of the brands I tried when I first started drinking sake. I wonder what I would think of it if I drank it now. Here we go! The aroma is mild and slightly yogurt-like. The smooth brewing water blends together a bit of astringency, sweetness, and umami. It is light and light on the palate with no weight, and you will enjoy sips after sips. It also has a good sharpness that comes down the throat slightly. This gives the sake a refreshing taste that makes it especially delicious in the summer. The design concept is similar to that of Kenkunichi. It was very tasty and gave us a glimpse of the underlying strength of Kochi, which is one of the kingdoms of sake! I recommend it as the next best thing to sweet and fruity! Thank you again for the treat this evening!
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
60
うぴょん（豊盃こそ至高）
Polishing ratio 50%. Raw material rice: 100% Yamadanishiki Ingredients: Rice (domestic), rice malt (domestic) Water used for brewing: Spring water from Benten Alcohol percentage 14.5 I wanted to try it in a four-pack bottle if possible. However, I couldn't help but buy it because I found it at a supermarket (Queen's Isetan) near my house. If you are looking for sake that you can't find at liquor stores, you may be surprised to find it at Queen's Isetan. Daimine is always available there, so I recommend it! Off topic Now, let's take a look at Omine, a newcomer from Yamaguchi, and see how good it really is! It has a sweetness, but more than that, it has a refreshing aroma! The brewing water is so smooth that you don't even realize you've been drinking it. The sweetness and sourness that emerges from the water is astonishing! It tastes just like biting into a pineapple, just the way you would want to drink it in the summer. After tasting the mineral sensation, a slight astringency disappeared with a sharp taste. I found it to be a wonderful and easy way to drink high quality sake with an upscale feel, just like Tasake's Junmai Daiginjo sake, Hyakuda. To all the food stall people in Japan, please sell this guy as a drink. Thank you again for the food and drink tonight!
Japanese>English
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