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とりはつとりはつ
純米派です。昔はすっきりしたのが好きでしたが、歳をとるとともに濃いのも好きになってきました。

Registered Date

Check-ins

191

Favorite Brands

3

Most Check-in Brands

Hanagaki
7(8.75%)
Horaisen
5(6.25%)
Enasan
4(5%)
Furosen
3(3.75%)
Kagatobi
3(3.75%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aichi
46(24.08%)
Niigata
16(8.38%)
Gifu
14(7.33%)
Fukui
13(6.81%)
Nagano
10(5.24%)

Timeline

とりはつとりはつ
alt 1
13
とりはつ
Sake brewed with Kinuhikari produced in Shimoda and water from Mt. It is refreshing and delicious. Fuji is great. And, the sweetness of sake increases when drunk while eating fish from Shimoda! The sweetness of sake increases if you drink it while eating fish from Shimoda!
Japanese>English
とりはつとりはつ
alt 1alt 2
16
とりはつ
Local strong rice is used. The rice is polished moderately to maximize the flavor of the rice, and daiginjo was not recommended at the brewery. They are aiming for a junmai sake that goes well with warmed sake. Basically dry. I sensed a lot of care and attention to detail in the brewing of this sake. The acidity was not strong for a sake made from raw sake. It was soft and easy to drink.
Japanese>English
とりはつとりはつ
Yoshinogawaみなも純米大吟醸
YoshinogawaNiigata
alt 1alt 2
17
とりはつ
My wife advocates the theory that sake with the character for "river" is good. Yoshinogawa is certainly good. Why is there no mention of the rice variety on the label?
Japanese>English
とりはつとりはつ
alt 1alt 2
21
とりはつ
They say you can't buy many of them because there are only a few. It was sold at a souvenir shop at the Asakuma summit observatory on the e-power road in Iseshima for a slightly higher price. It sure is good.
Japanese>English
とりはつとりはつ
Horaisen荒川杜氏シリーズ ゴールド純米大吟醸
Sekiya JozoAichi
alt 1alt 2
23
とりはつ
This is good!!! Fruity and easy to drink. Everything in this series is good. A little low at 14% alcohol.
Japanese>English
とりはつとりはつ
alt 1alt 2
22
とりはつ
This is pretty good. The label says, "Tradition is free and diverse." It seems to have been founded in the Azuchi-Momoyama period, but they are brewing sake that is not bound by existing concepts. The alcohol content is kept low at 13% and the aroma of cedar barrels is layered. While looking on the Internet, I found a description of how it is brewed by adding another Junmai Daiginjo to the Junmai Daiginjo unrefined sake that is still fermenting. It is great that it is easy to drink and yet the flavor does not overpower the food.
Japanese>English
とりはつとりはつ
Daijiro純米生酛生酒
Hata ShuzoShiga
alt 1alt 2
23
とりはつ
It is made with 14% Yamada-Nishiki from Shiga Prefecture and Watafune. The acidity was 2.4. It was indeed mellow. It was a good sake. I wonder if it is distributed outside of the prefecture because of its small quantity.
Japanese>English
とりはつとりはつ
NoguchiYAMAHAI吟醸山廃原酒生酒無濾過
Noguchi ShuzoIshikawa
alt 1alt 2
21
とりはつ
When you put it in your mouth, the rich flavor comes with a thud. I think it may be due to the fact that it is unfiltered raw sake, but that is to be expected from Nouguchi.
Japanese>English
とりはつとりはつ
Daijiro迷酒純米吟醸生酒
Hata ShuzoShiga
alt 1alt 2
23
とりはつ
I found it while driving around Omi Hachiman and stopped by because it had a good reputation by word of mouth on Googlemap. It is probably a small brewery with a small distribution volume, so it is not well known to people outside of the prefecture. It was as good as the word of mouth. And the price was very reasonable. The label says the rice used for the sake is locally grown Watafune! I remember it was Yamadanishiki because there was not enough rice. Watafune is a rare rice, apparently.
Japanese>English
4

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