Logo
SakenowaRecord your sake experiences and discover your favorites
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。新政の店頭販売はどこにあるんだい？

Registered Date

Check-ins

130

Favorite Brands

12

Hall of Fame

Sogga pere et filsHohaiDenshu

Most Check-in Brands

Hohai
18(26.09%)
Mutsuhassen
6(8.7%)
Tanigawadake
3(4.35%)
Denshu
3(4.35%)
Masumi
3(4.35%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
36(27.69%)
Niigata
22(16.92%)
Yamagata
6(4.62%)
Fukushima
6(4.62%)
Nagano
6(4.62%)

Venues With Most Check-Ins

甲子屋酒店
20(29.85%)
あおもり北彩館
8(11.94%)
籠屋 下高井戸店
8(11.94%)
Hasegawa Saketen (はせがわ酒店)
7(10.45%)
Isego (伊勢五 本店)
5(7.46%)

Timeline

うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Takachiyo県内限定　紫純米
Takachiyo ShuzoNiigata
alt 1
外飲み部
32
うぴょん（豊盃こそ至高）
Rice: Miyamanishiki, Ipponshime Polishing ratio 65 Alcohol percentage 16 Sake Degree -2 Acidity 1.4 After skiing all the way down the mountain, I went to Ponshu-kan in Echigo-Yuzawa. It is a nice sake with a mild, unobtrusive taste with a hint of grape-like sweetness and a nice sharpness. I bought a bottle and will taste it again later.
Japanese>English
AAJI
Takachiyo is delicious. It is one of the sake I was happy to receive as a souvenir.
Japanese>English
うぴょん（豊盃こそ至高）
AAKI-san: I was surprised at how easy-to-drink dry it was. I had an image that mellow dry wines were harsh, so my stereotype of them has been overturned. Takachiyo is wonderful. Next time, it would be nice to take the bullet train to go buy Takachiyo, lol.
Japanese>English
AAJI
Uppion, that sounds like the origin of the word "feast". Running around for drinks😄.
Japanese>English
うぴょん（豊盃こそ至高）
AAJI If time and money permit, I would like to stock up at each liquor store across the country.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Kaze no Mori秋津穂 657純米生酒無濾過
Yucho ShuzoNara
alt 1
籠屋 下高井戸店
家飲み部
48
うぴょん（豊盃こそ至高）
Type: Junmai-shu, unfiltered, unpasteurized, unpasteurized sake Rice: Akitsuho (produced in Nara Prefecture) Water: Deep underground water from the Katsuragi Mountains 　　　　Very hard water (hardness 250mg/L) Rice polishing ratio 65 Alcohol content 16%. Sake degree 2.5 Yeast K-7 series Acidity 1.9 To be honest, I had no idea that there was sake in Nara, but the label caught my attention and I bought it. When I opened the cork, I heard a bubbling sound like Christmas champagne, and the sake poured out with a sizzling sound, somewhat refreshing with the sweetness of rice. The mouthfeel is sharp and hard, contrary to the sweet aroma. The brewing water seems to be ultra-hard water. When you put it in your mouth, a pear-like sweetness envelops you, and you are enveloped by a tight, gaseous feeling. Kansai sake other than Nada and Fushimi are not to be underestimated. 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純米大吟醸 豊盃米生酒 （レインボー）純米大吟醸生酒
Mira ShuzoAomori
alt 1
甲子屋酒店
家飲み部
47
うぴょん（豊盃こそ至高）
-Classification: Junmai Daiginjo Nama Sake Ingredient rice: Aomori contract-cultivated Toyohai rice -Rice polishing ratio: 39 Yeast used: In-house yeast -Alcohol percentage: 15 -Sake Degree: -1 to +2 -Acidity: 1.3~1.4 This is the first rainbow you will encounter when you start drinking sake. This year's bag is vermilion, the first rainbow you will drink after encountering Toyobai, so what kind of heaven awaits you? Let me try this Junmai Daiginjo from the elite of the Toyohai rice class. The aroma is wonderful. It has that wonderful aroma of an apple filled with honey, well chilled in the refrigerator and cut open. The sweetness is just like apple juice, with a rich sweetness and acidity that envelops you. The sweetness is like apple juice, with a rich sweetness and acidity. Despite the richness of the flavor, it does not have a sticky spread and remains sharp and clean. It has a very rich flavor, and as a new drinker, it would be difficult for me to evaluate it yet. However, it is sure to bring a smile to anyone who drinks it. Regardless of taste, this is a sake that everyone loves. It is like munching on an apple in the Tsugaru Plain. Thank you again for this evening.
Japanese>English
ジャイヴ
Good evening, Uppion🌛! A bottle of "Toyobai" Junmai Daiginjo Nama Sake must be a delicious one 🍶. I'd love to meet a sake that makes me crave apples with honey in Tsugaru Plain with all my heart 😁. Maybe I should go on a buying expedition 🤔
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Mr. Gyve! Most of the limited-edition "Toyobai" sake needs to be refrigerated, so please be careful with that and enjoy your purchase! I'm looking forward to your feedback!
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　しぼりたて直汲生純米原酒生酒無濾過
Jozan ShuzoFukui
alt 1
甲子屋酒店
家飲み部
38
うぴょん（豊盃こそ至高）
Alcohol content 15 Raw material rice: Gohyakumangoku, Oukoshi district, Fukui Prefecture Polishing ratio: Koji rice: 50%, Kake rice: 65 Nama-zake Sake Degree +8 Acidity 1.8 I think that I prefer directly pumped sake to nigori sake when I drink it. One day, I bought a bottle of dry sake to try it out with the sake I wanted to drink. How about Fukui's local sake? It has a sweet aroma of rice, and when you put it in your mouth, the gassy sensation that only nama-zake can give you is like a massaging machine under your tongue. The overall taste is sharp, with a slight sweetness, acidity from the gassiness, and a very sharp sharp sharpness that is very well matched to the temperature of cold sake. It can be said to be light and dry even for a directly pumped sake. It is dangerous to drink this kind of sake as much as you want. Not only Kuroryu, but Fukui's sake is also excellent. Thank you very much for the sake tonight.
Japanese>English
ジャイヴ
Nice to meet you, Upyon 😁. Thank you for tasting Fukui's sakes, there are still drunken sakes hidden behind "Kuroryu" and "Bon". I like "Toyobai" too, too bad it's not distributed locally 💦.
Japanese>English
うぴょん（豊盃こそ至高）
Hi Gyve, nice to meet you! Thanks for your comment! It is true that mail order from a liquor store in Aomori is more expensive, which is a drawback... Thanks to you, I like "Tsuneyama" very much and will repeat it 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）
Hohai純米吟醸 豊盃米純米吟醸
Mira ShuzoAomori
alt 1
甲子屋酒店
家飲み部
42
うぴょん（豊盃こそ至高）
Rice used: Toyobai rice Rice polishing ratio: 55 Sake Degree: ±0 Acidity: 1.9 Alcohol level: 16 The 300ml bottle was found at a liquor store, and upon closer inspection, it turned out that it was made in November 2012, and that it was new rice. Come to think of it, I had not yet had an orthodox Toyobai made with new rice. The aroma was sweet like fresh apples. When you put it in your mouth with the smooth and clear water that only Toyobai can provide, the sweetness and slight sourness will soak into your body as if all the apples that grow all at once in the Tsugaru Plain are rushing to the surface. If you are going to drink Tsugaru, there is no other sake than Toyobai. Without Toyobai, there is no Tsugaru. Thank you very much 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）
YonetsuruNOUVEAU 純米超辛口 直汲み生酒純米生酒
Yonetsuru ShuzoYamagata
alt 1
外飲み部
30
うぴょん（豊盃こそ至高）
Ingredients : Rice, Rice malt Alcohol Content: 15 Sake Degree: +3 to +5 *Past data Acidity : 1.7 *previous value Rice type : Koji : Dewanosato / Kake : Haenuki Rice Polishing Ratio：60 We're going out for a drink, so we'll keep it short. It has a sweet melon aroma and gorgeous flavor, but when you drink it, it is crisp and dry. It is super dry, but slightly sweet and pleasant. It's wonderful.
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　にごり生酒　snow特別純米生酒にごり酒
Mira ShuzoAomori
alt 1alt 2
甲子屋酒店
家飲み部
44
うぴょん（豊盃こそ至高）
Rice：Contract-grown Toyobai rice produced in Aomori Prefecture (Koji rice) 　　　　Aomori grown Hanabukiyuki rice (Kake rice) Rice Polishing Ratio : Koji Rice 55% Kake Rice 60 Alcohol percentage: 16 Sake Degree: +1 Acidity: 1.5 I had never had nigori sake before, but if I was going to drink it, I wanted to try it with Toyobai. So I bought it. Huh? Maybe the aroma is not as sweet as I expected? I thought as I put it in my mouth. The water is smooth, just like Toyobai. Before pouring it in, make sure to turn it upside down so you can pour out the sediment. The clear, unclouded part is very sharp. However, the sediment has a hint of sweetness from the rice. Personally, I may not be that into nigori sake. Nevertheless, I like the sharpness. 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）
Denshu特別純米特別純米
Nishida ShuzotenAomori
alt 1alt 2
家飲み部
43
うぴょん（豊盃こそ至高）
Ingredient rice: Hanabukiyuki Alcohol content 16%. Rice polishing ratio 55 Sake degree ±0 Acidity 1.5 It was a late night. I stopped by a liquor store, and I couldn't believe my eyesight. What a surprise, a four-pack of Tazake was on sale! I bought it right away. I poured some rice wine into a faceted glass and sniffed it, the aroma of rice spreading immediately! Drawn in by the Aomori rice fields, I finally put it in. The crystal clear water, typical of Aomori, is lovely. But more than that, it is the sweetness of the rice that comes immediately! The sweetness of the rice envelopes and heals everything in your body, not just your taste buds. Too delicious, this will be gone soon if you are not careful. As you drift away in comfort, the crisp aftertaste is typical of Aomori's local sake. Aomori is known for its sake with a moderate sweetness and a dry aftertaste, and this is a prime example of that. It is often called sake from the rice paddies. It is truly a sake made in the rice paddies. I want to drink it every day. It was very delicious this evening as well. Thank you very much for your hospitality.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Senkinレトロ　零式生酒純米生酛原酒生酒無濾過
せんきんTochigi
alt 1
Hasegawa Saketen (はせがわ酒店)
家飲み部
47
うぴょん（豊盃こそ至高）
Ingredients: Rice (domestic), Rice Koji (domestic) Ingredient rice: Domaine Sakura, reduced-chemical Omachi Yamada-Nishiki, reduced pesticide Yamada Nishiki (both produced in Sakura City, Tochigi Prefecture) Specifications: Nama-hashiroshi, unfiltered, unpasteurized sake Content: 720m Alcohol content: 13% (undiluted) Rice Ratio: 80% Yumachi, 20% Yamadanishiki To be honest, after drinking Sohno-Kangiku, I was skeptical about sake from the Kanto region, which is neither a place where the snow melts nor where the rice is good. But Sengoku is often recommended and everyone seems to love it. It has a faintly ripe, sweet aroma, and when you take a quick sip, you are enveloped by water that doesn't feel hard and citrusy sweetness. Then, a slight acidity like that of Hakusen, and a touch of petitiveness arrived, and the marriage was a big hit. The final taste is a crisp aftertaste that is not too sticky. It was exactly my kind of sake. I have heard that sake in the Edo period tended to be sweet, but this sake, while sweet, had a wonderful, crisp, coherent flavor that is easy to drink even today. Kanto is not to be underestimated. Thank you again for this evening's dinner.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hakurakusei純米吟醸純米吟醸
Niizawa JozotenMiyagi
alt 1
Hasegawa Saketen (はせがわ酒店)
家飲み部
42
うぴょん（豊盃こそ至高）
In-house yeast Rice polishing ratio 55 Sake degree +4 Acidity 1.6 Amino acidity 1.1 Alcohol content 15 Well, there was a Hakurakusei that I drank at an izakaya and couldn't remember what it tasted like, so I bought it. In general, this sake may not have the sweetness and aroma of rice. The aroma is present, but it is mild, and if you take a quick sip, you will get the aroma and taste of green fruits, fruits that are not yet fully ripe. It is slightly sweet, but it is blue, blue, blue. However, the overall flavor is compact and reserved, perhaps because sake cannot have too strong a character if it is billed as the "ultimate food sake. The aftertaste is also sharp, but not to the extent that one would expect from a sake of this caliber. Hakurakusei has a really young taste. I would like to have this with seafood. 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）
Seisen純米吟醸酒 コピリンコ純米吟醸
Kusumi ShuzoNiigata
alt 1
家飲み部
33
うぴょん（豊盃こそ至高）
Ingredients Rice, Rice malt Rice polishing ratio 55 Alcohol content 15 The aroma is of mellow rice and sweet. The mouthfeel is smooth. I like the smooth and clear mouthfeel like water, perhaps due to the influence of Toyobai. ... ... ... ... Unlike my expectation, it is lighter than I expected. The sweetness of the sake rice is pleasant, but it tastes paler than Urakasumi and Daishichi. It is light but sweet, so the intensity of the flavor is moderate. It becomes spicier and drier as it goes on. The sweetness does not drag on to the end. This is what we mean by "light sake. Kusumi Shuzo, which makes Seisen, is the brewery that revived Kame-no-o. Well, I think Toyoibai also had a sake made with Kame-no-o. I am looking forward to this. Thank you again for this evening's dinner.
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
33
うぴょん（豊盃こそ至高）
Rice: Gohyakumangoku (produced in Niigata Prefecture) and other rice suitable for sake brewing Rice polishing ratio 55 Alcohol level 16%. Sake degree +7 It has a gentle aroma of rice that can only be obtained with aluzome. The mouthfeel is a little hard. However, the taste is not sticky, and it is a man's sake that goes through easily. Today we served it with grilled flounder. It is hot and spicy, but there is a slight sweetness from the rice that is pleasant without being too harsh. The aftertaste is also moderately spicy and sharp. It is spicy, but light and easy to drink. It is a favorite of my mother's and we enjoyed it very much. 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）
alt 1
家飲み部
41
うぴょん（豊盃こそ至高）
Rice variety Miyamanishiki produced in Nagano, etc. Rice polishing ratio 70%. Alcohol content 14 We have recently had a bad experience with drinking too much, so we will be moderate for a while. It is a cup sake, so it will be more casual than usual. The smoothness on the palate invites you to enjoy the subtle sweet aroma of rice and the sweetness is very pleasant. The aftertaste is still very sharp and cohesive. It is a very good sake to take a break. Thank you very much. ... I tend to use "sweetness of rice" and "sharp aftertaste" a lot.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Mutsuhassenヌーヴォーおりがらみ　特別純米　生特別純米原酒生酒おりがらみ
Hachinohe ShuzoAomori
alt 1
あおもり北彩館
家飲み部
39
うぴょん（豊盃こそ至高）
Rice used: Aomori Prefecture rice Polishing: Koji rice: 55%/Kake rice: 60 Tokutei Meishu: Special Junmai/namaishu Strength 16 Is it sweet even though it is a Hachisen? I wondered, "Is it sweet even though it's a Hakusen? As I drank it with a faintly sweet aroma, I was greeted with a tangy sourness that is typical of Hakusen. However, this time, perhaps because it is an orikara (a type of raw sake), the aroma and taste of peaches dominate the oral cavity. The sweetness is as soothing and elegant as the peach-infused black tea served at afternoon tea. However, despite the sweetness, it does not feel clingy, which is probably due to the pleasant sourness that only Hakusen can provide. It is a sweet sake, but it is still Hakusen. It finishes with a slight sharpness, acidity, and pear-like sweetness that is typical of Hachisen. Ori, or ori, is the fine solid matter of rice fragments and yeast, which is usually removed in a process that takes only the supernatant. Usually, the top clear liquid is removed and only the top clear liquid is taken. This means that orikarami (which I cannot say anything about since this is my first orikarami) will give the rice a sweet and umami taste that lasts forever. The Hachinohe Sake Brewery is very great for bringing this into a crisp, pleasant sweetness without a sticky taste. 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）
Sharaku純米吟醸純米吟醸
Miyaizumi ShuzoFukushima
alt 1
籠屋 下高井戸店
家飲み部
36
うぴょん（豊盃こそ至高）
Alcohol content 16 Rice: 100% Gohyakumangoku produced in Aizu Misato Town Polishing ratio 50%. Firing: Single flame ignition Sake Degree +1 Acidity 1.3 I happened to drop by a liquor store and found this Ichibanboshi. As soon as I saw it, I realized I had already purchased it. Today we happened to be having taro stew, so I opened it thinking it would go well with it. The aroma was very sweet and elegant, like melon or muscat. When I drank it in one gulp, I found that the crystal-clear water went smoothly into my mouth. It was pleasant, partly because it was well chilled. A fruity melon-like flavor dominates the palate. The sweetness marries with a slightly tangier acidity than that of the Hakusen, and the end result is a crisp, spicy, and understated finish. The wine is a little bit spicier and sweeter than the Hakusen. It drinks like water, so if you don't think about it, you'll empty a four-pack of it in no time. I think it would go well with a pot dish with a strong flavor like sweet potato stew. Aizu is a great sake. Other than Toyobai, I liked it more than the other two. Thank you again 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）
Masumi野可勢純米吟醸
Miyasaka JozoNagano
alt 1
家飲み部
34
うぴょん（豊盃こそ至高）
Ingredients: rice, rice malt Rice polishing ratio: 55 Alcohol content: 14 Using our own strain of yeast No. 7 This is the ultimate in luxury, combining Yamahai Junmai with Daiginjo. I love Masumi's label design. Now, the yogurt-like sweetness and the sweet aroma of pure sugar pass through my nostrils, and I feel a little like a honeybee caught in the honey. The smoothness of the clear water was short-lived, and the taste was just as sweet as ever. The taste is neither rice-derived nor fruity, but a pleasant, thick sweetness. However, when one wonders if such a strong taste will ever come together, a slight bitterness comes in, and with a slight sharpness, the taste is collected as if the list of things to do has been exhausted, and the water becomes as clear as the water in Lake Suwa at the end. It goes well with cheese and other rich flavors. If it is not too rich, it will go well with all kinds of accompaniments. On the other hand, if the taste is too delicate, such as white fish sashimi, the "nokabe" flavor will prevail and there will be no harmony at all. I recommend a somewhat rich garnish. Thank you again for this evening's dinner! 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）
Hohai純米吟醸　豊盃米純米吟醸
Mira ShuzoAomori
alt 1
甲子屋酒店
家飲み部
38
うぴょん（豊盃こそ至高）
Rice used: Toyobai rice Rice polishing ratio: 55 Sake Degree: ±0 Acidity: 1.9 Alcohol level: 15 Toyobai is always delicious. Oh, by the way, it seems that even junmai ginjo is not yet available in 300ml as new sake. Be careful. The clear aroma of this sake is like that of Tsugaru in the snow, and when you drink it, you will be amazed at how smooth it is on the palate. It has a hint of apple-like sweetness, but it is more directly followed by the wild and careful flavor of the rice, which is unique to Toyobai rice. If this flavor continues to the end, it may be too much, but Toyobai is not slacking on that front. After being immersed in the pleasantness of Toyobai rice, the taste converges with a very crisp aftertaste with a slight acidity, and clears up like water. It seems that I prefer cold sake with a sweet umami and a crisp aftertaste. Toyobai is the origin of sake for me. I need to drink more junmai ginjo, special junmai, and, well, compare them. 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）
Dassai純米大吟醸45純米大吟醸
Asahi ShuzoYamaguchi
alt 1
家飲み部
37
うぴょん（豊盃こそ至高）
Ingredients : Yamadanishiki Rice polishing ratio : 45 Alcohol content : 15 It is a sake with almost no alcohol, and it is not sticky and sweet like Urakasumi, nor harsh and spicy like Kameyoshi. It is not sticky and sweet like Urakasumi, nor harsh and spicy like Kameyoshi, nor hard like Sasaichi. It is a sake just like water. If you take a good sniff, you will notice a gorgeous aroma, a smooth mouthfeel that slides right off the palate with almost no discomfort, a sweet but not overpowering elegant taste, and a slight sharpness that leaves no aftertaste at all. It was a very elegant and coherent sake for a sake produced in large quantities. Thank you very much for the sake.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Daishichi純米生もと・爽快冷酒純米生酛
Daishichi ShuzoFukushima
alt 1
家飲み部
34
うぴょん（豊盃こそ至高）
Rice used ｜ Gohyakumangoku etc. Polishing ratio ｜ Super flat polished rice 69 Ingredients ｜ Rice (domestic), Rice malt (domestic) Alcohol Content ｜ 14 When I looked up the term "seikyo", I found that it is a method of brewing using lactic acid bacteria floating around naturally and gradually growing them from scratch, rather than suddenly adding specific lactic acid bacteria, which takes longer than usual. From the first sip, a slight sourness like yogurt and a strong umami and sweetness rush over the palate. From this point on, sweetness prevails, and the original sweetness of the rice hits you like an octopus. The aftertaste is also sweet and sour with a hint of lactic acidity. Well, if I had to describe it in one word, it would be Urakasumi, which has a strong lactic acidity. This time it was a refreshing cold sake, so it might have been better if it were chilled, but like Urakasumi, Daishichi should be chilled at room temperature or at a slightly higher low temperature, like in a vegetable room. Thank you very much for the sake.
Japanese>English
4

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title