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海の男海の男
飲んだ酒の記録として。端麗旨口が好みですが知らない銘柄はとりあえずチャレンジしています。家飲み中心です。うまさと甘さの区別が苦手なので糖度計を使用しています。表現力に乏しいのでご了承を。

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123

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jozan
2(12.5%)
Taka
2(12.5%)
Takachiyo
2(12.5%)
山の壽
2(12.5%)
Chiyodagura
2(12.5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
8(6.5%)
Yamagata
7(5.69%)
Ishikawa
7(5.69%)
Fukuoka
7(5.69%)
Fukushima
6(4.88%)

Timeline

海の男海の男
山の壽純米酒 辛口 しぼりたて なま
Yamanokotobuki ShuzoFukuoka
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20
海の男
Junmai sake with a rice polishing ratio of 65%. It is not fruity but has a nice aroma. It had no flavor on the day it was opened, but after about three days, the umami flavor emerged. The aftertaste is moderate acidity and astringency. It seems to be good with fried food. It is best served at room temperature, but lukewarm heating gives it an unpleasant aroma. A little citrusy when cooled.
Japanese>English
海の男海の男
Roman純米大吟醸 原酒 一回火入れ
Hanaizumi ShuzoFukushima
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19
海の男
Junmai Daiginjo with a rice polishing ratio of 35%. Not much aroma and not much taste. Even though the sugar content is 12.0%, it does not taste sweet and has a strong astringent aftertaste. The next day, the taste came out a little more, but it would not show its full potential until a longer period of time after opening the bottle? However, the taste is still weak when the bottle is chilled, so it should be warmed up to lukewarm. It has a slightly astringent aftertaste with little acidity.
Japanese>English
海の男海の男
Chikuhaしぼりたて生原酒
Kazuma ShuzoIshikawa
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15
海の男
I drank a bottle in the name of contributing to the sales in the hope of Noto's recovery. My impression when I drank it a long time ago was that it was simply sweet and tasty, but when I tasted it again, I had a different impression. It is indeed sweet and tasty, but it has a freshness and a very rich flavor. I noticed again that it has an aroma similar to that of cemedine. It has a sour and astringent aftertaste, and has a taste, aroma, and richness that would not be defeated by fatty yellowtail sashimi or grilled meat.
Japanese>English
海の男海の男
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18
海の男
This is a product of KURAND. The rice polishing ratio is 60%, and although not stated, it appears to be junmai (pure rice). It is slightly colored. When you put it in your mouth, the aroma with a sense of maturity spreads. It feels sweet and mellow, but the sugar content is 10.0%, so it is not so sweet, but the strength of umami is evident. This aroma and caramel-like sweetness (though not sweet) feels similar to Ishikawa's Kikuhime, Yamahai Junmai. I haven't had Kikuhime for a long time, so sorry if I'm wrong. I warmed it up a little, but the astringency in the aftertaste was noticeable and didn't change my impression much. It has a strong flavor, so I paired it with some fried fish, which was not bad.
Japanese>English
海の男海の男
Kamonishiki純米大吟醸 brillance 備前雄町
Kamonishiki ShuzoNiigata
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17
海の男
The sake is unpasteurized with a rice polishing ratio of 40% and 15% alcohol. The aroma is quite subdued with just a hint of fruity. The color is almost transparent. It has a slight sweetness, freshness & fruity taste. The impression was weak because it was chilled, but when warmed up to room temperature, the characteristics became clear. I prefer the taste of this one. Even when it is lukewarm, the impression is the same and it is easy to drink without much acidity. After about 3 days from opening the bottle, a little astringency appears. The taste is as clear as the transparent color, but I would like to have another taste.
Japanese>English
海の男海の男
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22
海の男
Dry with a sake degree of +20. Drink at room temperature in winter. There is not much aroma. If I had to say, I would say it smells like alcohol because of the high alcohol content (20%). It does not seem too much for a sake with 20% alcohol. It has a strong flavor, and the sugar content is slightly low at 10.1%. Even when heated to lukewarm, the alcohol and acidity were not as strong as expected, making it easy to drink.
Japanese>English
海の男海の男
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20
海の男
A product of KURAND. The bottle is similar to sparkling wine. The cap is an unusual type that can be opened with a bottle opener, the same as for bottled beer. I saw it for the first time. Hmm? Does the fact that you can't put the cap back on mean that you can't drink it? When poured into a glass, it looks like a thin, cloudy sparkling wine. It has an aroma of malted rice, which is common in nigori sake. The sugar content is 8.5% and it is quite dry. It has a refreshing taste. Goes well with fatty yellowtail sashimi. Rice polishing ratio 40%, alcohol 13.5%.
Japanese>English
海の男海の男
nisibori純米 無濾過生原酒 袋吊り 雫酒
Tochigi
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19
海の男
Junmai with a rice polishing ratio of 70%. It was chilled, so there was not much aroma, but once warmed up, it had a slightly sweet fruity taste. As the aroma suggests, it is sweet and delicious. The next day, there is an astringency in the aftertaste, but it disappears after 3 days. Does it depend on what you eat with it? When the sake is lukewarm, the aroma becomes more fruity and pineapple-like. When I remembered that there was a similar sake, I found "TATA" made in the same Tochigi prefecture.
Japanese>English
海の男海の男
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17
海の男
A product of KURAND. This sake is made using a new type of LED dream yeast in Tokushima, the birthplace of blue LEDs. Perhaps that is why the bottle is also bright blue. It is a Junmai Daiginjo with a rice polishing ratio of 50% and has a surprisingly dark coloring. The fruity aroma is mixed with a sense of maturity. No, rather, the sense of maturity is stronger. The taste is very good and sweet. The sugar content is 10.7%, so it is medium sweet. It is rich and clings to the tongue like honey. When it warms up, the astringency comes out, and this might be better.
Japanese>English
海の男海の男
Miinokotobuki純米吟醸 大辛口 +14
Mii no kotobukiFukuoka
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18
海の男
Quite dry with a sake degree of +14. Slightly refreshing aroma. The astringent taste tightens the inside of the mouth. The sugar content is 7.9%, which is quite rare to be less than 8%. Unfortunately, it is not very drinkable as it does not have much flavor (personal opinion). After a week or so from opening the bottle, the taste finally comes out and I can taste the flavor, but it doesn't seem to be for me.
Japanese>English
海の男海の男
alt 1alt 2
14
海の男
A product of KURAND. The aroma is not very noticeable. As soon as it is poured into a glass, carbonated bubbles appear, but they are not as intense as those of beer. It is weakly carbonated and sweet and sour. The alcohol content is 9% and it tastes like a sweet white wine. It tastes not like sake and is recommended for beginners of alcohol itself. My personal opinion is that it is too sweet to be paired with food, so it is an aperitif.
Japanese>English
海の男海の男
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17
海の男
There is a slight aroma of old-fashioned sake that is somewhat Showa-like. The first day after opening the bottle, it is quite dry, with a strong sense of astringency and bitterness. After about two days, the astringency and bitterness become less pronounced, and the umami flavor comes through, but the astringency and bitterness are still strong. I tried it with fatty tuna sashimi because of its dryness, but it just didn't work well with it. Personally, I can't enjoy it alone or with food.
Japanese>English
海の男海の男
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21
海の男
Junmai Ginjo with a rice polishing ratio of 60% using 83% Banshu Aiyama. When the bottle is first opened, it has a strong aroma of ethyl acetate like cemedine. The next day, the aroma gradually fades and a light, fresh, fruity aroma becomes stronger. What is the aroma? I don't know. It tastes sweet, but the aftertaste is light. The aroma is surprisingly weak when heated. The acidity is only a little, but it too is delicious.
Japanese>English
海の男海の男
Ikegame純米大吟醸 無濾過無化水 山田錦
Ikekame ShuzoFukuoka
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17
海の男
Pineapple-like, ripe apple aroma. Gorgeous on the palate. It is very sweet. The aftertaste is surprisingly light. There is a slight astringency. Surprisingly refreshing.
Japanese>English
海の男海の男
辰イズムNO.2純米吟醸 中取り 無濾過生
Tatsuizumi ShuzoFukushima
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21
海の男
I opened a bottle that I had been saving because it was the year of the dragon. The aroma is sweet and somewhat fresh. The aroma is a bit heavy, melon-like, with a hint of subdued apple. There is also a slight cemedine-like aroma. While it is sweet, it also has an acidity that makes it feel light. It has a moderate astringency and good sharpness. As the label says, it is fresh and clear sweet and tasty.
Japanese>English
海の男海の男
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18
海の男
It has a light, refreshing aroma that I have not experienced with most of the sake I have tasted. The mouthfeel has a strong fruity aroma and a slightly sweet taste on the first day of opening. There is a slight carbonation bubble. The aftertaste is refreshing. The alcohol content is 13%, so it is easy to drink. After the next day, it is dry with little sweetness. When heated, it has a strong aroma and acidity. It is also delicious!
Japanese>English
海の男海の男
Kagami純米大吟醸 神の穂
Oota ShuzoMie
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14
海の男
Drinking it cold, it has a light fruity aroma. The label on the back of the bottle reads "melon-like aroma," but my personal impression on the palate is that it is closer to strawberry. The sugar content is 9.9%, which is in the dry category, but the umami is so strong that it feels sweet. There is not much acidity. There is a slight astringency. It is umami dry and to my liking.
Japanese>English
海の男海の男
宮寒梅純米大吟醸 EXTRA CLASS 醇麗純香 限定生酒
Kanbai ShuzoMiyagi
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22
海の男
Junmai Daiginjo-namaishu with a rice polishing ratio of 35%. The aroma when poured into a glass is not so strong, but when you put it in your mouth, it has a very gorgeous and fruity aroma. The taste is more noticeable when the sake is slightly lukewarm than when it is chilled. It has a slight carbonation. Weak acidity and astringency pull it down nicely. Light, sweet and sour taste is good.
Japanese>English
海の男海の男
alt 1alt 2
22
海の男
The aroma is not very sake-like and has a fresh flavor. It has a slightly darker coloring. In the mouth, it has a slight sweetness and a light sourness. It is also not like sake. It is more like a white wine. I was expecting a more robust sake-like flavor. It is a junmai with a rice polishing ratio of 60%.
Japanese>English
海の男海の男
nisiboriパンセシリーズ ピュシス 純米吟醸
Tochigi
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16
海の男
This is the Pancée series, Pucis, from Nishibori Brewery. It seems to be a concept first, not a spec. It is described as "natural as it is," so I guess this is the basic taste. The aroma and taste are both weak when served cold, but it is a dry and elegant sake. The sake is dry, with a slight sourness and astringency, which is hard to believe for a sake level of -2. Try warming it up. The aroma is a little different from the usual aroma of dry sake, but I can't tell what it is. It has a unique flavor. Is it like a very dry white wine?
Japanese>English
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