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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
2(50%)
Kamonishiki
2(50%)

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The origins of the sake you've drunk are colored on the map.
Akita
3(9.09%)
Fukushima
3(9.09%)
Shiga
3(9.09%)
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2(6.06%)
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Timeline

お酒を飲むあちゃ。お酒を飲むあちゃ。
Tengumai能登の復興応援　つなぐ石川の酒　山廃特別純米酒
Shata ShuzoIshikawa
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23
お酒を飲むあちゃ。
Alcoholicity 15, Sake degree +2, Acidity 2.3, Rice polishing 60 Physical condition: - Triple punch of nasal congestion, pollen and sluggishness WEEK... Rice: Gohyakumangoku, Yamadanishiki #Opened first day #Cool and cold I left the price tag label on... lol The price tag was left on the label...lol...200 yen per bottle from the sales proceeds is given back to Ishikawa Prefecture and the breweries affected by the disaster. I've been looking for a sake to support the recovery! I'm so glad I got it! I left it at room temperature for about a month at home, then cooled it down and had it when the temperature had calmed down a bit! I wonder if this is what you call a full-bodied aroma. I guess this is what I call a full-bodied aroma! I was drinking it slowly in a plastic cup outside, and I got the impression that as time passed and the temperature started to rise, the flavor increased. I drank it with pizza, pickles, sausage, etc., and it didn't seem to be overpowered by the strong flavors of the food. I wonder if it tastes like rice. It had an elegant sweetness and umami taste with a touch of acidity. I drank it in gulps, but I should have warmed it up... I feel like I regret this every time...
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Niwa no Uguisuはなびえ純米大吟醸
Yamaguchi ShuzojoFukuoka
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21
お酒を飲むあちゃ。
Alcoholicity 15, Sake degree +-0, Acidity 1.7, Rice polishing 50 Physical condition: Nasal congestion Rice: Yamadanishiki #Opened first day - #Opened 5 days #Snow cold #Hana cold First of all, the label is so cute! The pink and pops of blue! It's like it's saying, "Drink it! It's like it's saying, "Drink!" and I keep coming back for more! First of all, it's a Kin-Kin. The balance is good, but it's a little short... but it's an easy drinker, I thought as I linger. After drinking it for a while, as the temperature rises, I start to think, "Hmmm... it tastes better. ...It's getting tastier? I thought. I thought to myself, "Well, it's easy to drink...well, it's easy to drink. That means Hanabie is the tastiest one... lol. I didn't notice it at all, and I was going with a bottle of "Kinkin"...lol! LOL! The aroma is gorgeous, with a good balance of sweet and sour. I thought it was a taste that was not too persistent and could be drunk without hesitation. On the 5th day, I drank it with Hanabieh! It's delicious. When the bottle is opened, it has a gorgeous, juicy, fresh aroma. I drank it lazily that day as well, but it tastes great even when the temperature is a little higher than Hanabie! I think it is good at room temperature!
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
帝松褻と霽れ　～ケトハレ～
matsuokaSaitama
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12
お酒を飲むあちゃ。
Teisho - Matter and a clear sky - Keto Hare Primule yeast preparation for wine Matsuoka Brewery Ogawa-cho, Saitama Prefecture Rice (domestic), Rice malt (domestic) Polishing ratio: 60 Raw storage Alcohol content: 15 Sake meter: -5.0 Acidity: 2.5 The aroma is banana. I was told that this is the aroma of banana, and I learned that "this is banana! I learned that this is banana! I didn't really understand the difference between melon, pineapple, and banana, but this aroma that is not too heavy is banana! Hmmm. The first sip is like a "kokkun" drink with a sweet astringent taste. The second sip is with snacks...well, I feel like it goes in smoothly and tastes more delicious. It seems to go well with dishes with high oil content and strong flavors. I heard that if you leave it at room temperature for a few years, it will mature and become like a black banana again. I'm very curious...
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
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24
お酒を飲むあちゃ。
Gunma Izumi Hatsushibori I was under the impression that most Gunma Izumi sakes warm up quickly and are very robust, so I was surprised to find out that this was the first bottling. The aroma is full of fresh melon. The finish is sweet, but cuts through easily. The sweetness is accompanied by a hint of bitterness. The acidity is smooth and astringent, or rather, it gives the impression of being tightened. It is young but not unbalanced, making it easy to drink. I wondered about the aroma, but I think it is perfectly fine as a food sake. It is also good that the flavor is not too sweet compared to the sweetness of the aroma. You can drink it without getting tired of drinking it, and you can drink it without getting bored. 18 degrees may not be good to drink it in a good mood. I wonder if it would make a different impression if I let it sit for a while and try heating it up...? I'm curious.
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Zarusohoraiおりんごください純米吟醸生詰酒
Ooyatakashi ShuzoKanagawa
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23
お酒を飲むあちゃ。
Zanko Hourai Junmai Ginjyo Yamadanishiki 60, directly from the tank, raw sake, R5BY, please orignalize. Alcoholy aroma with a fluffy and fruity aroma. The first sip gives the impression of rounded acidity, fluffy juicy aroma, and a sharp alcohol taste from behind. When paired with a meal, the alcohol seems to be subdued, and the taste is fuller and rounder. When paired with potato salad with bamboo shoots and fresh ginger, the acidity was reduced and a smoky flavor was added. The taste was delicious with the addition of a feeling of flavor. It was also good with the Firefly Squid Vinegared Miso. The aroma is sweet, but the taste is more sour than sweet. It was like a fresh green apple with a heavy flavor. Wine lovers will like it.
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
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24
お酒を飲むあちゃ。
The aroma is subdued. It has a light, dry impression with some richness. It was crisp, but also tasted like a classical sake. The price range is affordable and gives a reasonable impression. The taste is rough, with a moderate acidity and bitterness at the end. It seems to be a favorite of different tastes. It was delicious with simmered fish and salted fish.
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Boスプラッシュ　純米大吟醸　うすにごり生酒純米大吟醸生酒にごり酒
外池酒造店Tochigi
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32
お酒を飲むあちゃ。
Nozomu Splash Junmai Daiginjo Light Nigori Nama Sake It has a subdued, fresh, fruity aroma and flavor reminiscent of pears. Although it is slightly carbonated, the oriki gives it a pleasantly rounded flavor. There is a soft and pleasant bitterness. It is not very bitter, but the bitterness finishes the taste. I like it very much. The taste is not persistent, but disappears quickly and leaves a smooth aftertaste. Boiled fish Pickles Salted fish I have the impression that the strength of the bitterness that disappears quickly at the end changes depending on the meal to which it is matched. When matched with Japanese food, the sweetness at the end seemed to be stronger. The sweetness was not heavy, and the taste was smooth and refreshing. I think "fresh" is a good word to describe this sake. A happy sake.
Japanese>English
ジェイ&ノビィ
Hi, Mr. Hi 😃. I didn't drink Nozomu's Splash 💦 because I thought it was too sweet 😅 after reading this review. I'll pick it up next time I see it 👍.
Japanese>English
お酒を飲むあちゃ。
Dear Jay & Nobby. Nice to meet you ☺️ It's an orikara, so you may find it sweet 😖 I personally thought it was fresh and sweet. It also has a sweet flavor, but it ends up bitter and cuts off quickly, which I liked very much ♡!
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Haginotsuyu双子座のスピカ純米
Fukuiyahei ShotenShiga
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26
お酒を飲むあちゃ。
I went with a spoid and it felt more like an a0li than a p0li. The sourness is strong but not sharp, and the corners are rounded. A little bit of calpis at the end? Yakult? I feel lactic acid like Yakult. Maybe it is because it is light, but I have the impression that it goes well with meat, slightly fatty food, and strong flavored food. It did not go well with sushi. I think it would go well with cheese or pizza. I would like to try it next time. I personally like it when it is chilled to a crisp. When it gets lukewarm, it seems to get a little dull. I think it is better to drink it as if you were drinking juice rather than sake. In a good way, there are some parts that are not like sake, so I would recommend it to beginners, but I feel that this is a sake that can be liked or disliked in different ways. I have the impression that it is often compared to citrus fruits, but the acidity is definitely strong, and it leaves a gradual aftertaste without breaking off immediately in the latter half of the bottle.
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Michizakuraさくらにごり純米原酒生酒にごり酒発泡
Michizakura ShuzoHokkaido
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31
お酒を飲むあちゃ。
I had bought that it takes 5 minutes to open the bottle, but it took about 10 minutes. It took about 10 minutes. It was difficult to open the bottle as the carbonation kept rising. Now, here we go. It smells like flavored Iro0su, if my vocabulary is any indication! The gentle sweetness spreads out and quickly appears and disappears in the strong fizz. The fizz? The gas or alu-ness of the bubbles is a bit of a rush at the end, and the aftertaste is clean and refreshing. It went well with lightly pickled kimchi. Delicious! The taste and aroma are sweet and soft. Fresh and refreshing. But when I was told it was 8%, I was like, "What the heck? I was able to think, "I'll let it sit for a while" without finishing the bottle. After drinking it for a while (or maybe as the temperature rises?), the lactic acidity seems to come out well in the latter half of the bottle. I got the impression that the lactic acidity became more pronounced in the latter half of the bottle.
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Hanatomoe水酛×水酛貴醸酒
Miyoshino JozoNara
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29
お酒を飲むあちゃ。
Hanaboe Mizuhashi mizuhashi × mizuhashi Sake made with mizu-hashiroshi and also made with mizu-hashiroshi using the kijoshu method. The alcohol content is said to be high this year, at 18 degrees. Thanks to its sweetness and drinkability, the 18% alcohol content was not noticeable at all, so be careful. The shiny gold color reminded me of a honey-like sweetness, and that's exactly what it was. I felt more honey sugar than fruit. I also thought of Yakult, or Calpis, or... it seems to be lactic acid fermented, so maybe that's what it is? Dense lactic acidity. Mild mouthfeel. Slightly spicy. I drank it on the day of purchase and opened it around 10 days, and the latter felt a bit more cohesive. It is rich but crisp, and the flavor is packed so tightly that it gives the impression of being smooth.
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
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25
お酒を飲むあちゃ。
Hakuryu Reiji Junmai Ginjyo, 1 time fire-brewing The aroma is gorgeous and fruity, and the mouthfeel is light and refreshing. The last part of the bottle is light and refreshing, with a slight aftertaste. While easy to drink, the sweetness is kept in check and the fruity taste is refreshing. There is no harsh aftertaste, so it does not interfere with meals, and you will not get bored even if you drink it by itself. On the other hand, it may be easily overpowered by the flavor of strong-flavored or spicy dishes. It is different from the image on the label; it is a bottle with a modern impression with a gorgeous yet gentle sweetness.
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Naraman純米生酒無濾過おりがらみ
Yumegokoro ShuzoFukushima
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26
お酒を飲むあちゃ。
Naraman Junmai Namaisake Orikagarami It has a sweet and umami taste. But it is easy to drink. You will never get tired of drinking it. The first sip after opening the bottle gives off a light nigori (light cloudy) but more fizzy than sparkling. There is an atmosphere in which the alu flavor has separated a little. The taste is fresh with a youthful fruitiness. It is not too sweet, so there is no problem during a meal. I think it can be drunk by itself. Contrary to its appearance, the alcohol content is 17%. Thanks to its robustness, it can stand up to strong flavored foods without being overpowered. It seems to be a good match for meat dishes.
Japanese>English
お酒を飲むあちゃ。お酒を飲むあちゃ。
Furosen純米吟醸山廃原酒生酒無濾過
Uehara ShuzoShiga
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14
お酒を飲むあちゃ。
Furoizumi Yamahai Junmai Ginjo So no Mai Unfiltered Nama-shu I made chicken ham at home, so I ordered this sake to go with the chicken ham. I was told that this sake can be enjoyed in a wide range of temperatures, from cold to hot (around 60 degrees Celsius), and I plan to keep some for warming at a later date. As it turned out, it went well with the chicken ham. It has a plump and umami flavor, and is easy to pair with lightly seasoned meats and Chinese dishes that are not too strong. In addition to its umami, it has a light aftertaste and a sweetness that flows easily. The moment you put it in your mouth, you can feel the strong umami, which is balanced by the acidity and the bitterness that is not unpleasant.
Japanese>English
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