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お酒を飲むあちゃ。お酒を飲むあちゃ。

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Kinryo
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The origins of the sake you've drunk are colored on the map.
Akita
3(9.09%)
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3(9.09%)
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3(9.09%)
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2(6.06%)
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お酒を飲むあちゃ。お酒を飲むあちゃ。
Yuki Daruma仙禽×UNITED ARROWS UAドラゴン生酒にごり酒貴醸酒発泡
せんきんTochigi
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1
お酒を飲むあちゃ。
SENKIN×UNITED ARROWS UA DRAGON Pre-jozo sake×Nigori sake Sparkling Nama-zake #Senkou #Tochigi Collaboration with apparel maker "United Arrows". They made nigori sake out of kijoshu...what's up with that? First time! ←← It's supposed to be refreshing, but it has a delicious flavor and a hint of nigori sweetness. It's easy to drink, but not too much! It's easy to drink, but not too much! The bubbles are fine and how do you call it? Silky? (Vocabulary). The aftertaste is clean. So elegant...too good to guzzle down! LOL! For the record of appropriate date: 2024 Sake, out for drinking, 105th drink (misc. count)
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Fudo辛口吟醸にごり生原酒吟醸原酒生酒にごり酒
NabetanaChiba
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お酒を飲むあちゃ。
Fudo Dry Ginjo-Nigori Nama-shu #Nabaten Sake Brewery #Chiba With [Do], we compared the nigori-nagori sake with the nigori-nagori sake! Nigori dry sake! I like it! It has a crisp mouthfeel and is easy to drink! It has the richness of nigori, but the spiciness tightens it up. The high alcohol content and strong flavor make it delicious! It's the kind of sake that makes you want another cup, not just one! For the appropriate date record: 2024 Sake: Drinking outside, 104th drink (misc. count)
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
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23
お酒を飲むあちゃ。
Do #Akita #Yamamoto Gomei Kaisha Here comes the Nigori (cloudy) sake! We had a nigori sake and a nigori sake to compare the nigori and nigori. It tastes rich and thick! It's so rich and thick! It also has a bitter taste, so it's not just a sweet and tasty nigori, which is also good! Milky creamy juice for adults☆The flavor seems to be different every year, so I want to drink it every year. For the appropriate date record: 2024 Sake: 103rd drink outside (misc. count)
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Kudokijozu純米大吟醸　山田錦40　柿と56限定品純米大吟醸
Kamenoi ShuzoYamagata
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22
お酒を飲むあちゃ。
Kudokibe Junmai Daiginjo Yamadanishiki 40 Kaki and 56 Limited Edition #Yamagata #Kamenoi Shuzo It seems to be limited to 2 stores in Japan... They say it's a sake with sweetness and umami of rice... Not at all, all I can remember is "Yummy! I can only remember "It's delicious! 2024 Sake for the appropriate date record, 102nd drink outside (misc. count)
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Kenkon'ichi不二正宗 純米吟醸 酒未来 生原酒純米吟醸原酒生酒
大沼酒造店Miyagi
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19
お酒を飲むあちゃ。
KENKON Ichi KENKON Ichi Fuji Masamune Fuji Masamune Junmai Ginjyo Sake Mirai Nama-no-Mazake #Onuma Sake Brewery #Miyagi Alcoholicity 15, Sake degree -4, Acidity 1.6, Rice polishing 50 Body condition 0 Rice: Sake Mirai #Open date unknown It has an elegant sweetness, but the aftertaste is sharp and dry. But the aftertaste is soft and lingering. There is a perfect balance between umami and acidity, and the finish is clear but not bland. Is this thanks to the lingering sweetness? For the appropriate date record: 2024 sake, 101st drink outside (miscellaneous count)
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Kamonishiki荷札酒 備前朝日 純米大吟醸 淡麗フレッシュ純米大吟醸
Kamonishiki ShuzoNiigata
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20
お酒を飲むあちゃ。
Kamo Nishiki Kamonishiki Kamonishiki Packaged Sake Bizen Asahi Junmai Daiginjo Tanrei Fresh #Kamonishiki Shuzo #Niigata Prefecture Tank No.134 Alcoholicity 15 Sake acidity unknown Rice polishing 50 Body condition 0 Rice: 80% Asahi grown in Okayama #Open date unknown The taste is similar to Tsukihaku, but lighter. It is fresh, crisp, and goes down smoothly. You will never get tired of drinking it. It is not at all bland, but rather fruity and soft, with a clear impression. It is also delicious with rice, making it an excellent accompaniment to meals. For date appropriate record 2024 sake out drinking 100th cup (misc. count)
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Tenbi純米大吟醸　生原酒純米大吟醸原酒生酒
Choshu ShuzoYamaguchi
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23
お酒を飲むあちゃ。
Tenbi Tenbi Junmai Daiginjyo Nama-Nagara Sake #Changshu Sake Brewery #Yamaguchi Prefecture Alcoholicity 15 Sake acidity unknown Rice polishing 40 Body condition 0 Rice: Yamadanishiki (special A district Yamadanishiki from Hyogo Prefecture) #Open date unknown Amami's seasonal sake for November. The label is cute and classy... Junmai Ginjo Nama Shu, a higher grade of Junmai Ginjo. Delicate and clean in the mouth. Gentle sweetness. The umami spreads quickly afterwards. It has acidity, and the aftertaste is beautifully soft. It gives the impression of being clear rather than fresh. It is an elegant sake. It has good balance. Date for appropriate record: 2024 Sake, 99th drink outside (miscellaneous count)
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Gakki Masamune本醸造中取り本醸造中取り
Ookidaikichi HontenFukushima
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20
お酒を飲むあちゃ。
Masamune Instrument Masamune Honjozo Nakadori Oki Daikichi Honten Fukushima Al degree 16, Sake degree 0, Acidity 1.2, Rice polishing: Koji rice ... 60%, Kake rice ... 70%. Physical condition 0 Rice: Yumeko (Fukushima Prefecture) Finishing water: Ground water in the brewery #Open date unknown It's a big lie that aluzome is no good (all of a sudden). Because it's delicious! So, we opened a bottle of Masamune Honjozo. I hear that it doesn't taste like Aruzoe, but if anything, I think it is a sake that expresses Aruzoe's nighttime taste very well...! It has a good balance of sweetness, sourness, and bitterness. The sweetness is not too strong, and the acidity is also present, but the bitterness shows up a little bit, and it is very sharp. It is a delicious sake when chilled. It is a coherent and beautiful sake. The lightness of the mouthfeel makes it easy to drink without getting tired. A wonderful food sake. Date for appropriate record: 2024 sake, 98th drink outside (miscellaneous count)
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Kinryo純米生原酒 ひやおろし純米原酒ひやおろし
NishinokinryoKagawa
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15
お酒を飲むあちゃ。
Kinryo Junmai Nama-nama sake Hiyakioroshi Alcohol 18-19, Sake degree +6.5, Acidity, Rice polishing 70 Body condition 0 Rice: Akigeshiki #Open date unknown Sake pressed in early spring and stored for a certain period of time in a -5° bottle enclosure. The rice used to make this sake is Akigeshiki, which is a high-quality rice (hanmai: rice for eating). This time, we compared two Kinryo sakes. The aroma and flavor of the rice is full. You can feel the alcohol in it. The aftertaste seems to linger, but it is surprisingly smooth. It was sweet, but the alcohol content covered it (not that there is anything wrong with sweetness). Heavyness? I have the impression that the sweetness is covered up by the alcohol content. For the record of appropriate date: 2024 sake, 97th drink outside (misc. count)
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Kinryo無濾過純米吟醸 生原酒純米吟醸原酒無濾過
NishinokinryoKagawa
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14
お酒を飲むあちゃ。
Kinryo Unfiltered Junmai Ginjyo Nama-Nagara Sake Alcoholicity 17-18, Sake degree -2.0, Acidity 1.4, Rice polishing 58 Body condition 0 Rice: Akigeshiki #Open date unknown Sake pressed in early spring and stored in -5° bottle enclosure for a certain period of time. The rice used to make this sake is Akigeshiki, which is a high-quality rice (hanmai: rice for eating). This time, we compared two Kinryo sakes. It has a sweet aroma. It has a sweet aroma, a strong flavor, and a mellow impression. It has a mild taste. While there is sweetness and umami, this high alcohol content gives the impression of a solid drinking experience. There is a lingering but smooth and gentle aftertaste. For date appropriate record 2024 sake, out drinking, 96th glass (misc. count)
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Sharaku純米吟醸 なごしざけ純米吟醸
Miyaizumi ShuzoFukushima
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17
お酒を飲むあちゃ。
寫 Sharaku Sharaku Junmai Ginjo Nagoshi Sake Al degree 16 Sake acidity unknown Polishing ⇒ Koji rice: 50%, Kake rice: 55 Body Condition0 Rice: Koji Rice...Yamadanishiki, Kake Rice...Yumenokou #1 time fired #Bottled and bottle stored #Open date unknown This is a sake that Miyazumi proposes between "summer sake" and "hiyaoroshi". It is neither "hiyaoroshi" nor "akiagari". It is not "hiyaoroshi" nor "autumn-agari", but "nagoshi-sake", a sake that has passed through summer. The label gave me an image of a heavy sake, but it was a 寫. I had an image of a "robust" sake from the label, but it turned out to be just as delicious as I had expected from 寫樂. The aroma is gorgeous, yet mild. The taste is fruity with a hint of fruit. It is well-balanced, yet not too smooth and satisfying. The bitterness is relatively mild. It comes in smoothly, and the sake-like and umami flavors come from behind. It has a roundness, and I think it has more of a lingering aftertaste than a sharpness. It is a food sake. For the record of appropriate date: 2024 Sake, 95th drink outside (miscellaneous counts)
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Akishika純米吟醸ひやおろし
Akishika ShuzoOsaka
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13
お酒を飲むあちゃ。
Akirika Junmai Ginjo Kuragakimura Hiyoroshi Al degree 16, Sake degree +10, Acidity 1.8, Amino acidity 1.3, Rice polishing 60 Body condition 0 Rice: Yamadanishiki (Tokushima) It's been a while since we last visited Akishika. Akishika is also a sake that I thought was "delicious" when I did not know much about Japanese sake. It has a firm mouthfeel, and you can taste the umami and acidity, which makes you think, "This is Akishika. The acidity and sweetness come first, and then the spiciness comes out and lingers in the aftertaste. It is light, slightly spicy, and has a strong acidity. It is one of the best sake. For the appropriate date record: 2024 Sake, out drinking, 94th glass (miscellaneous counts)
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Kamonishiki荷札酒純米大吟醸
Kamonishiki ShuzoNiigata
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20
お酒を飲むあちゃ。
Kamo Nishiki Shagafuda Sake Tsukihaku Junmai Daiginjo Tank No.132 Alcoholicity 15, Sake degree +3, Acidity unknown, Rice polishing 40 Physical condition: Nasal congestion Rice: Yamadanishiki, rice suitable for sake brewing #Opening day #Snow cold #Hana cold Elegant and mild aroma. The slightly moderate sweetness and low acidity give a sense of lightness and a clear, umami flavor. There is a sharp aftertaste. You can enjoy it to the end without getting tired of drinking it, even though there is no bitterness. Daiginjo sake is very beautiful, very beautiful "that's why" I don't often touch it, but despite being so beautiful and so clear... it's gone in a flash... Okawari kudasai! I was really surprised when I drank Kafuda-shu for the first time many years ago, and it is also the sake of my memory that changed my concept of dry and light sake. It is always delicious. I love it. I served it with boiled bamboo shoots and mitsuba salad as a snack, and it went well with it!
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
ヨキトギ純米吟醸原酒生酒
Yoshida ShuzoShiga
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19
お酒を飲むあちゃ。
YOKITOGI Junmai Ginjyo Nama Shuzake Yoshida Shuzo Al degree 17, Sake degree +6, Acidity 1.7, Rice polishing 55 Physical condition: Nasal congestion Rice: 100% Shiga Prefecture Ginbukietsu #Opened first day - #Opened 15 days #Snow cold #Hana cold #Lukewarm #Jumpy warm #Kanpikan I really liked the taste! I'm not sure if my taste buds are crazy or not, but it didn't taste fruity to me. Maybe my taste buds are crazy and out of whack, but it didn't seem fruity to me...? Hmmm! You can sense the understated classicism. However, I felt it was a well-balanced sake! For me! It's a very robust sake that tastes good, but has a sharpness to it, and then it just disappears at the end. It was so delicious that I drank it at various temperatures and drank a little every day over time because it was too good to waste! I was told at the restaurant that it warms up, but it tastes great cold as well! I didn't notice much difference over time, but I felt the taste changed with the change in temperature. The hot sake was very tasty, with a strong, yet mellow or gentle taste of grain. I want to drink it again!
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Akabu愛山純米吟醸
赤武酒造Iwate
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お酒を飲むあちゃ。
AKABU Junmai Ginjo Aizan Alcoholic strength 15 Sake acidity unknown Rice polishing 50 Physical condition: Nasal congestion Rice: "Aiyama" from Hyogo Prefecture #First day of opening #Snow cold #Hana cold #Ryo cold Gorgeously fragrant. It has a strong aroma. Soft and sweet aroma. Like strawberry...no, like apple...hmmm...? It has a charming and juicy aroma (I think). It is a sweet and delicious sake. Maybe because I drank it with a light sake, I felt the sweetness was more intense. Once you refresh the sake, the sweetness becomes more elegant. As the temperature rises, the sweetness becomes more rounded. I feel the sweetness becomes rounder and mellower as the temperature rises. The acidity is a bit too much. It is fruity from the first drop to the finish, but the aftertaste is light. It is not persistent. It is good that the aftertaste is clean.
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Aramasa天蛙純米生酛生酒無濾過発泡
Aramasa ShuzoAkita
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19
お酒を飲むあちゃ。
Shinsei Ten'agaeru Shinsei Sake Brewery Alcoholicity 9, Sake degree -37, Acidity 3.6, Rice polishing 60 Physical condition First day after opening, snow-cold. It was the first day of opening the bottle, and it was freshly opened! Why you can get it...! I was so impressed that I was so excited! （Why?) Opening the bottle was difficult! It's a very energetic little boy! It took quite a long time! Now, let's eat! Pleasant gas and a freshness that runs through the bottle. If you add a little acidity, it really is like a light champagne... Ultra modern sake. Refreshing and clear taste. Sweet sparkling with a touch of lactic acidity. It's low in alcohol, and depending on the drinker, it might disappear really smoothly... Is this really made from rice? Is it really sake? It was a drink that made me wonder if it is really made from rice or not! I was happy, not because I liked it or disliked it, but because it was a sake I wanted to try! Really!
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Yamamotoサンシャインイエロー純米吟醸
YamamotoAkita
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19
お酒を飲むあちゃ。
Yamamoto Sunshine Yellow Junmai Ginjo Yamamoto Shuzoten Alcoholicity 15, Sake degree +4, Acidity 2.3, Rice polishing 55 Physical condition: ○ Opening date unknown Hana-yellow It is said to be brewed under the theme of fresh Yamahai to be drunk chilled... Wait, is this Yamahai? No way! It's like that. The acidity is low, and it's kind of balanced! No bubbles. No peculiarity. I wanted to drink it warmed, but the fact that the brewery recommends chilling it makes me wonder if it's not so good when chilled...? I personally think it lacks a little bit of the "Yamahai" feeling when drunk as Yamahai. I thought so! If I had to say, is it clear? Dry? I guess it gives a clear or dry impression? I wonder if it gives a different impression if you drink it on a hot summer day, when it's still very cold.
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
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15
お酒を飲むあちゃ。
Gassan Special Junmai Izumo Yoshida Shuzo Brewery Co. Al degree 15 Sake acidity unknown Polishing rice 60 Physical condition ○ 100% sake brewing rice #Opened date unknown #Hanayake It is said to be a delicious junmai sake with a gentle aroma and flavor that won the highest gold medal at the Tasty Sake in a Wine Glass Awards. It has a gorgeous aroma, a sweet taste, and a mild flavor. It is fruity. The sweetness spreads in the mouth with freshness and freshness. But it is clear and has no unpleasant taste. It has a clean sweet taste and a short aftertaste. Depending on the food pairing, the acidity may stand out a little...
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
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14
お酒を飲むあちゃ。
Al degree 14.5 Acidity 2.8 Polishing rice 60 Physical condition △ Slightly stuffy nose ← Weather rain #Opening day #Snowy cold The bottle is cherry blossom colored. The sake itself is clear and colorless. First impression is an aroma of tree branches. It is a bit smoky on the palate. It is said that the sake is harmonized with the acidity by leaving a little more glucose (glucose) in the sake. The taste gives the impression of gentle sweetness and strong acidity. The aftertaste is crisp. It seems to go well with meat rather than fish, cheese, cured ham, and Italian food. If you want to pair it with fish, maybe with carpaccio or ceviche...? It is more suitable for light dishes with acidity than meuniere. I read that it tastes like wine, but it tastes more like lactic acid than wine (or is that my imagination?). It may get a little dull after repeated drinking. I think it might get a little dull after drinking it repeatedly.
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Toyonoaki純米原酒　超辛口＋15純米原酒
Yoneda ShuzoShimane
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18
お酒を飲むあちゃ。
Physical condition: △ Nasal congestion and pollen Rice: Gohyakumangoku #Opened first day - #Opened 14 days #Snow cold #Room temperature #Recently warmed We went to 4 liquor stores to get a bottle because our mouth was looking for something a little more classical. When I was looking at the products, I found a bottle of "Yama Sleep". I immediately told the clerk that I liked it and asked if there was any similar sake, so I picked one up (I also bought a bottle of yokitogi with it, pretending to like it). After tasting three sakes, I chose this one. He told me that sake made with Gohyakumangoku tends to have a clean and beautiful bitterness, and I smiled and said he must have liked this one. I chilled it at first. I think the flavor and aroma opens up and becomes more appealing when the temperature range is raised a little. Also, it has the taste of young wood, which my taste buds didn't seem to notice when I drank it at the restaurant (why?). It tastes more like a walk in the mountains than in the forest. It's more appealing when it's heated up! I took it a little at a time as I raised the temperature, but it was suddenly delicious when it was heated up! The sweetness and umami that rush through the alcoholic aroma. It tastes like a pencil! A bottle that has a strong umami and flavor that is as good as the sauce. This is delicious!
Japanese>English
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