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うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
東北に一切ルーツがないのに青森の地酒ばかり飲む初心者です。この世の皆を豊盃沼に引きずり込む使命を持つ誰か。飲みながら投稿するから文章もへったくれもないよ。新政の店頭販売はどこにあるんだい？

Registered Date

Check-ins

162

Favorite Brands

16

Hall of Fame

JikkokuHohaiDenshu

Most Check-in Brands

Hohai
19(21.84%)
Mutsuhassen
7(8.05%)
Jikkoku
4(4.6%)
Denshu
4(4.6%)
Hatomasamune
4(4.6%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
41(25.31%)
Niigata
24(14.81%)
Kyoto
20(12.35%)
Fukushima
8(4.94%)
Yamagata
7(4.32%)

Venues With Most Check-Ins

甲子屋酒店
21(27.63%)
Hasegawa Saketen (はせがわ酒店)
10(13.16%)
あおもり北彩館
8(10.53%)
籠屋 下高井戸店
8(10.53%)
Isego (伊勢五 本店)
5(6.58%)

Timeline

うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hananomai本醸造　樽酒本醸造
Hananomai ShuzoShizuoka
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Mervielle Hakone Gora (メルヴェール箱根強羅)
カップ酒部
38
うぴょん（豊盃こそ至高）
Ingredients: Rice grown in Shizuoka Prefecture Rice polishing ratio 60 Alcohol content 15.5 Happy New Year! The first sake of the year is from Hakone. This cup of sake is not sweet, but has a fragrant aroma like straw in the rice field. If you drink it, the sake comes with slightly harder brewing water than Aomori or Fushimi. The sake is very pleasant, with a woody aroma like that of a sacred sake. Is this what barrel sake is all about? The sake has a strong aroma of wood and a strong sweetness of rice, with a slight sharpness in the aftertaste. Is it a sake with more sweetness than sharpness? I will devote myself to appreciate aji more. Thank you for your continued support this year. So, thank you again for the food tonight!
Japanese>English
ma-ki-
Happy New Year to you, Uppion (Toyobai is the supreme) 🎍. Thank you very much 🍀 for your support during the old year. Let's enjoy drinking more and more with each other this year 🎵. I look forward to working with you again this year 🙇.
Japanese>English
うぴょん（豊盃こそ至高）
Happy New Year to you, ma-ki! We look forward to working with you this year as well!
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
35
うぴょん（豊盃こそ至高）
Ingredients : Rice (domestic), rice malt (domestic), brewer's alcohol Alcohol content: 15 Sake meter: +1 Acidity: 1.3 This sake is made with Hanbei yeast. It has a faintly sweet aroma, and when you drink it, it is full and gently sweet. The rice flavor is also well conveyed, with a hint of umami. The sharpness is better than before. The sharpness is not long, but strong. Kansai sake is too delicious.
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Tamanohikari純米吟醸　酒楽　淡麗辛口純米吟醸
Tamanohikari ShuzoKyoto
alt 1alt 2
家飲み部
32
うぴょん（豊盃こそ至高）
Ingredients: rice (domestic), rice koji (domestic) Rice polishing ratio: 60 Alcohol content: 14 On New Year's Eve, my father took me to his parents' house. It has a sweet aroma for a light and dry sake. When you drink it, it has a smoothness different from that of Aomori, which is typical of Fushimi sake. When you pour it smoothly, it has a mild sweetness and a great sharpness. And yet, it is not heavy at all. 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）
Shochikubai「豪快」生酒生酒
Takara ShuzoKyoto
alt 1
房家 本郷三丁目2号店
外飲み部
39
うぴょん（豊盃こそ至高）
Sake quality Japan Sake meter degree +2 / Acidity 1.2 Alcohol content13.0 to 14.0 IngredientsRice (domestic), rice malt (domestic), brewers' alcohol I went to a barbecue restaurant with my family, and just as I was honestly thinking I would drink shochu today, my father suggested I order a cold sake. I honestly wondered if it would go well with it, but it had such a bold sharpness and just enough umami flavor that it did not get in the way. It was a good sake that matched the occasion. 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）
Kamekichi特別純米　辛口酒特別純米
NakamurakamekichiAomori
alt 1
あおもり北彩館
家飲み部
34
うぴょん（豊盃こそ至高）
Polishing ratio: 60 Rice used: Hanabukiyuki, Mutsuhomare Alcohol content/15.5 We will enjoy it with warm oden tonight when father comes home. The soft brewing water is typical of Aomori, and it is smooth on the palate and goes in smoothly. It is not very sweet, but it is mellow and has no harshness like ski Masamune. It also has a sharp and clean aftertaste. Kuroishi Kameyoshi is delicious, so it should sell well. 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）
Takachiyo県内限定　紫純米
Takachiyo ShuzoNiigata
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家飲み部
44
うぴょん（豊盃こそ至高）
Rice: Miyamanishiki, Ipponshime Polishing ratio 65% (flat polished rice) Alcohol percentage 15 Sake Degree -2 Acidity 1.4 Pasteurized": Pasteurized. I heard it was pasteurized. I liked this sake when I drank it at the Ponshu-kan in Echigo Yuzawa Station. It is a divine sake produced in Uonuma, a rice-producing region. The aroma is not strong, but it has a sweet and sour aroma that is slightly different from that of yogurt. On the palate, the brewing water is a little harder than that of Aomori. The taste is also not strong, but it is very delicious with a slight sweetness and sourness like grapes and a great umami flavor. The aftertaste is very sharp and dry, which is a complete change from the past. Fruity yet dry sake, as expected from Uonuma, the best rice-producing region in Echigo-Tsumari. It is a dry sake that can be enjoyed by those who want to try a dry sake but are not sure if it is too harsh. I think I am gradually understanding the difference between Aomori and the others by drinking Aomori all over again. 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）
alt 1
外飲み部
29
うぴょん（豊盃こそ至高）
Specific name: Tokubetsu Honjozo Rice used: Gohyakumangoku Rice polishing ratio: 60 Alcohol content: 15 Sake degree: (+)2.0 　This is also from Echigo Yuzawa Station Ponshukan. It is a very impressive sake. It was sharp and glistening on the palate, with a dry taste that really spread the bitterness of cacao and chocolate. It is a strong sake with a strong aftertaste.
Japanese>English
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
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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
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