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memomemo

Registered Date

Check-ins

46

Favorite Brands

13

Hall of Fame

大嶺AkabuFusano Kankiku

Most Check-in Brands

Fusano Kankiku
5(26.32%)
Mimurosugi
3(15.79%)
Kazenomori
3(15.79%)
Nito
2(10.53%)
Kamonishiki
2(10.53%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Chiba
6(13.04%)
Niigata
6(13.04%)
Nara
6(13.04%)
Tochigi
3(6.52%)
Yamaguchi
3(6.52%)

Timeline

memomemo
W高島雄町50 生原酒
Watanabe ShuzotenGifu
1
memo
The refreshing sweetness of muscat or apple wafts through the air along with the lactic acid aroma that is only possible when brewed with a traditional sake yeast yeast stock. The very smooth mouthfeel spreads a mellow umami flavor at once. The richness of the flavor, which is typical of sake brewing using the traditional sake yeast, and the acidity, which accentuates the strong sweetness and umami, give the series a very rich impression. The lingering aftertaste after swallowing has a calm depth that is typical of Omachi, allowing you to fully enjoy the richness of this sake. Rice used: Omachi from the Takashima area of Okayama Prefecture Polishing: 50%. Designation: Junmai Daiginjo/nama-shu Strength: 16%.
Japanese>English
memomemo
2
memo
The nose is light, with a young melon and muscat-like atmosphere. The nose is light and light, with a hint of young melon and muscat, and a refreshing acidity at the back. The palate is very fresh, with a refreshing sweetness and fresh acidity. The light, bouncy flavor is intertwined with the fresh, bright flavor. The finish is refreshing and summery, like a clear stream. Rice used: Yamadanishiki Polishing 65 Specified name sake, etc. Junmai/Hiirei-shu Strength 14.0
Japanese>English
memomemo
大嶺夏のおとずれ
大嶺酒造Yamaguchi
3
memo
Fruit aromas reminiscent of fresh apple and Chardonnay. Transparent sweetness and acidity spread, and a lively minerality brings a lingering finish. Polishing ratio: 50%. Ingredients】Rice(Domestic), rice malt (domestic rice) Water】Benten spring water Alcohol content】12.5%. Capacity】720ml Yeast] Undisclosed Sake meter] Not disclosed. Acidity】Not disclosed
Japanese>English
memomemo
2
memo
The aroma is a mixture of sweetness and acidity, like refreshing white strawberries and fresh pineapple. On the palate, a fresh, slightly effervescent sensation that is unique to Kaze no Mori spreads freshly. From there, there is dense sweetness and umami, refreshing light acidity, and a thicker, more minerally texture. The complexity of Kaze no Mori can be felt, but the wine is very smooth, juicy, and easy to drink. After swallowing, it gently fades away with a pleasant sharpness. Rice used: "Rohafu" from Nara Prefecture Polishing ratio 50%. Specified name sake, etc. Nama-shu Strength: 17%.
Japanese>English
memomemo
Takachiyoとこなつむすめ
Takachiyo ShuzoNiigata
1
memo
The banana element can be felt immediately from the aroma. The aroma is mellow and clear, as only Takachiyo can make it, and the sweetness is softly felt. As soon as you put it in your mouth, the rich, three-dimensional, full-bodied sweetness and flavor that is typical of bananas spreads densely. The exquisite acidity that is gradually felt afterward beautifully rounds out the flavor. After swallowing, the sweet aftertaste is very long, and you are in a tropical mood.
Japanese>English
memomemo
Banshuikkon夏のうすにごり
San'yohai ShuzoHyogo
2
memo
The ginjo aroma is soft and sweet, like a pear. The gasiness that bounces off the nose is pleasant, and the soft sweetness, smooth umami, and fruity acidity that spreads from there are good. The rich, three-dimensional, and mellow flavor is beautiful, with a lingering aftertaste that drifts softly after swallowing. Rice used: Koji rice: "Yamadanishiki" from Hyogo Prefecture / Kake rice: "Hyogo-Yume-Nishiki" from Hyogo Prefecture Polishing: Koji rice: 55% / Kake rice: 60 Specified name sake, etc. Junmai Ginjo/namaishu Strength 14.0
Japanese>English
memomemo
5
memo
Gorgeous aroma, followed by a smooth and juicy taste on the palate. Elegant umami, rich sweetness spreads out, somewhat richer in taste than other Musical Instrument Masamune. A voluptuous type. Ingredients : Fukunoka Rice polishing ratio : 40% for koji, 60% for kake Sake meter : -2 Alcohol content : 15
Japanese>English
memomemo
Kamonishiki荷札酒　出羽燦々　しぼりたて
Kamonishiki ShuzoNiigata
2
memo
Overall, this beautiful wine is soft, gentle and delicate. Various fruity flavors such as lychee, apple, peach, and grapefruit appear and disappear, mesmerizing. Rice used: 80% Izuwasanzu from Yamagata Prefecture Rice polishing ratio: 50 Alcohol content: 14% (undiluted)
Japanese>English
memomemo
Ryusuisen生もと純米大吟醸 美山錦
IchinoyaNagano
4
memo
This cutting-edge Junmai Daiginjo is made with Miyamanishiki produced in Nagano Prefecture, and is truly filled with the charms of Nagano Prefecture. When poured into a glass, it has a gorgeous fruity aroma and a bright, elegant flavor that overlaps with each other. The mouthfeel is gentle and smooth, with a sweetness that is not cloying. It has a moderate volume despite its 13% alcohol content, and the moderate acidity, bitterness, and astringency give it a beautiful aftertaste that can be enjoyed regardless of the situation with meals. Ingredients: Miyamanishiki Rice polishing ratio: 49 Sake meter rating: -9.0 Alcohol percentage: 13 Sake type: Junmai Daiginjo
Japanese>English
memomemo
2
memo
It has a rich aroma reminiscent of muscat and pineapple. On the palate, one senses a three-dimensional smoothness with a slight effervescence typical of Kaze no Mori, and a voluptuous, rich umami flavor that spreads out with the minerality and complex five-flavor taste characteristic of the 807 series. Rice used: Omachi from Okayama Prefecture Polishing 80 Specified name sake, etc. Nama-shu Strength: 16%.
Japanese>English
memomemo
Koeigikuアナスタシア・グリーン
Koeigiku ShuzoSaga
5
memo
Fresh grapefruit and young grass-like aroma. The transparent sweetness of green apples is tightly controlled by the acidity of lime and other citrus fruits, and lightly moistens the throat. It reminds one of a spring scene with bright green and yellow colors. Alcohol content 13%. Sake degree -1.0 Rice used: 100% Saganohana Rice polishing ratio
Japanese>English
memomemo
2
memo
Thick fruit aromas reminiscent of gently floral white peaches. It has a textured mouthfeel, with a fresh, juicy taste with a fine, pleasant acidity, and a clear impression with a refined sweetness. Rice used: Omachi Rice polishing ratio: 50%. Sake meter rating: -6 Acidity: 1.4 Yeast used: M310 Alcohol percentage: 15
Japanese>English
memomemo
2
memo
The nose is light and sweet with a refreshing banana-like aroma. There is a fresh gasiness on the palate, giving it a very light impression. From there, a light, mild sweetness reminiscent of white peaches and rum, and an acidity that gradually spreads out to form the fullness of the flavor. After swallowing, the wine finishes smoothly and sharply. Rice used: Koshi-tanrei Polishing Not disclosed Specified name sake, etc. Fire-aged sake Strength 12.5
Japanese>English
memomemo
1
memo
Koshi's new summer sake, made with luxurious Yamadanishiki and Gohyakumangoku rice, polished to 58%. The aroma is sweet and fragrant, with a citrusy acidity that is typical of Koshi. The taste is just like the aroma, with a strong sweetness but a refreshing acidity that wraps around the sweetness to give it a truly refreshing flavor. It has a very fruity and elegant mouthfeel. It also has a slight gaseous feeling. Rice polishing ratio/58 Alcohol/16%. Sake degree / -1.0 Acidity/1.8 Capacity: 720ml
Japanese>English
memomemo
2
memo
The aroma is mildly fresh. It has a slightly gassy mouthfeel when opened, with a perfect balance of clear rice flavor, white grape-like sweetness, and tight acidity. Producer Choshu Shuzo Content 720ml Place of origin Yamaguchi Prefecture Specific name Junmai Ginjo Rice used: Yamadanishiki Polishing ratio 60 Alcohol 15%.
Japanese>English
memomemo
1
memo
As the name suggests, this sake is brewed with 65% polished Yamada-Nishiki produced in Itoshima, where the brewery is located, and has an alcohol content of 13 degrees. Despite its low alcohol content of 13 degrees, there is no impression of thinness or wateriness. The aroma is naturally fruity, and the soft sweetness of the rice (=umami) and light acidity are pleasant, making it an easy-drinking light finish that will keep you going for a long time. Production area：Fukuoka Prefecture Producer：Shiraito Shuzo Sake meter degree：- Acidity: -3.0 Rice：Yamadanishiki produced in Itoshima, Fukuoka Prefecture Rice polishing ratio:65 Alcohol percentage: 13 Specific name: Junmai
Japanese>English
memomemo
2
memo
Sake Mirai" produced in Yamagata Prefecture is used. Refined sweetness, with a mellow aftertaste. Smooth, sweet aroma reminiscent of white peaches. The mouthfeel is clear, and the mellow sweetness spreads at once. There is a beautiful acidity that moderately tightens the mellow flavor and creates a three-dimensional impression. After swallowing the clear and beautiful flavor, it disappears beautifully with a refreshing sharpness. This is a wonderful gem that is mellow, crisp, and superbly balanced at a high level. Rice used: "Sake Mirai" from Yamagata Prefecture Polishing ratio 50%. Designation: Junmai Ginjo/namaishu Strength: 15%.
Japanese>English
memomemo
1
memo
A gem of high-grade sake rice "Banshu Aizan" polished luxuriously to 33%. A lustrous sweetness. It has a gorgeous aroma and mellow flavor. Alcohol content: 16.5%. Sake meter: around -5.0 Acidity: 1.2 Rice: Banshu Aiyama Rice polishing ratio: 33 Condition: Fresh
Japanese>English
memomemo
3
memo
A summer sake with a mild aroma reminiscent of bananas and melons and a gentle acidity like that of small buds. Light and fresh taste. Rice polishing ratio 55 Sake degree +3 Acidity 1.7 Amino acidity 1.1 Alcohol content 15
Japanese>English
2

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