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Registered Date

Check-ins

44

Favorite Brands

0

Most Check-in Brands

Tenshin
3(30%)
Zaku
3(30%)
Asabiraki
2(20%)
Aramasa
2(20%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
7(15.91%)
Iwate
6(13.64%)
Akita
5(11.36%)
Yamagata
4(9.09%)
Mie
3(6.82%)

Venues With Most Check-Ins

いわし料理 いなせ
5(45.45%)
zaku (美酒佳肴　作)
4(36.36%)
DEN ROCK
2(18.18%)

Timeline

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22
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This is a very altruistic sake that your father-in-law ordered for you at some point. It is a sake from Sado Island in Niigata. When the bottle is opened, it puffs and seems to be slightly effervescent. It has a fruity, muscat-like aroma, and while it is mild on the palate, the slight fizz is interesting. I had a hunch that this was expressed as a dignified and supple taste. The lingering aftertaste from the throat is one step stronger and more fruity, and combined with the slightly low alcohol content of 13.5, it lands very softly. I again wonder if this is the beauty of Rin. I have written a lot about it, but in the end, anything is fine as long as it tastes good with the sake I received.
Japanese>English
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IbiWHITE　無濾過生原酒
杉原酒造Gifu
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20
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I received an annual gift, and this year I received an injection beauty. As an archer, I couldn't help but check out the name of this sake. It has a very clear appearance, and from the moment it is poured into the glass, a gorgeous daiginjo aroma rises. It is surprising that this aroma can be produced with a rice polishing ratio of 60%. The sweetness of the rice in the mouth reveals the quality of the rice and water. That is why we can understand that this aroma can be produced at this rice polishing ratio. The sake level is not stated, but it is expected to be slightly sweet, or minus 1, as is the trend, and the lingering aftertaste makes it clearly a sake that you want to drink mainly. If we talk about it in terms of Kyudo (Japanese archery), it is a wonderful shot with a beautiful Zanshin (lingering spirit) and eight stanzas as per the instruction book, which is made possible by the firm body structure.
Japanese>English
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19
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Returning home to my parents' house, I half-jacketed Asakai while the nearby supermarket was also well-stocked with sake. Aroma: ◎, no ◎. The sweetness of the rice can be felt on the palate. While it does not have the flamboyance of a daiginjo, it has no flaws and is just plain delicious. The sake level is probably around +/- 0, which is unusual for a sake from Iwate, and it may be a bit sweet, but it is good without any problem. This sake was priced at less than 1500 yen for a four-pack, so I'm not sure if this is a local advantage or if I just haven't found it yet, but anyway, I'll leave this review as my own record, even though I don't think it will be of much help to the people here.
Japanese>English
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18
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Sake from Hita, Oita, which I received as a souvenir. Although it bears the character for "flower," I imagined it to have a delicate aroma rather than a flowery aroma, and I thought it might be the flower of a lotus flower rather than flowery. It is a watery sake, with a sense of transparency, as one might imagine from the fact that it is made in Hita, rather than the sweetness of the rice. It was a clear and beautiful sake right to the end.
Japanese>English
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19
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For some reason, Cosmos (a drugstore) regularly carries this crop. The one to match is a bluefin tuna caught by a junior employee of the company (96 kilograms, apparently). I don't want to talk about the taste because I have already posted about it, but it is definitely delicious. Thank you very much.
Japanese>English
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Shisoraストロベリーラベル
Shiwa ShuzotenIwate
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てってこ
17
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Local sake found at a familiar teppanyaki restaurant. Aroma ○ A strong ginjo aroma that must be junmai ginjo. The taste is not sweet, but rather the sweetness of the rice can be felt quite straight away, so there is no doubt that it is a daiginjo. The mouthfeel is medium, and as you can see, it is very easy to drink as there is no sweetness or spiciness. The price of 650 yen per glass is quite reasonable. Combined with the fact that it is brewed by a female Nanbu Touji, this is something to look out for.
Japanese>English
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14
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I got this bottle by paying tax to my hometown. The water used is called "Daiji Shimizu," and I was deeply moved by the thought of drinking it while buying croquettes at a supermarket called Kawatetsu and eating them there after visiting the graves since I was a child. The aroma is definitely daiginjo. The first sip, which I was expecting, took a turn from the moment it touched my tongue, and the deliciousness of this sake, its skillfulness, and the sweetness of the rice penetrated deep into my throat. The fruity flavor quickly blooms as it goes down the throat. The impression is that the sake has been carefully brewed, and as a result, the corners have been removed and the umami has remained. I did not dare to check how much the regular price is, but I have decided to pay my tax again this year.
Japanese>English
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19
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Local breweries, neighborhood supermarkets If it's good, it's profitable. The aroma is average for a ginjo, and the mouthfeel and taste are both somewhat characteristic, with some bitterness. The mouthfeel is not gorgeous, but rather a hard smell that passes into a flower, giving the impression of a dry taste at the throat. Officially, it has a sake rating of +4. Unfortunately, the impression of bitterness remains in the head until the end, and unfortunately it shows up both in the sake by itself and when combined with something else. Unfortunately, it shows up both on its own and with something else. I think those who do not feel this discomfort can match it with anything. I thought the cospa was not bad, but I think I will pick up a different brand if it is Tenshin.
Japanese>English
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zaku (美酒佳肴　作)
3
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His reading name is Hanamura. From the aroma to the mouthfeel, there is a consistent impression of sweetness. I wrote "sweet," but I would like to reword it to "delicious. Although this deliciousness consistently comes out on the surface, the underlying sake basics are firmly in place. I am sorry, but I finished the bottle after writing this much.
Japanese>English
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Kudokijozu辛口　純米吟醸
Kamenoi ShuzoYamagata
zaku (美酒佳肴　作)
5
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First work in a long time on a business trip. Whenever I come here, I always end up drinking only Saku, but today I attacked something else. I had drunk Kudokibe before, but I had forgotten about it, so I went there. The aroma was not very strong, but it had a very elegant ginjo aroma. The mouthfeel is very soft, and the peak of the aroma arrives when the sake is swirled around in the mouth. From there, the throat area gives the impression of being slightly dry, but the number +10 is surprisingly high. The spiciness may have been converted to deliciousness by the skillful brewing process. I was firmly seduced.
Japanese>English
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19
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From a local supermarket after a long time. I have a little faith in this gold medal brand of SAKE something lately. It has such a straightforward and strong aroma that you can completely imagine from the smell that it is a junmai ginjo and slightly sweet. No drinking habit, slightly sharp. Although there is a slight sake-like sensation in the mouth, it is as watery at the throat, and it goes down well as it is. This "watery throat" may be a requirement for the Gold Award. I have already consumed one gong of sake just by writing this.
Japanese>English
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いわし料理 いなせ
13
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After a long absence, a new sake is served at a restaurant specializing in sardines in Oita. A brief review: timeless, consistent quality. The aroma is elegant, with a gentle sweetness of rice, different from that of ginjo, and the alcohol is thin. The mouthfeel is soft and gentle. It does not bounce further in the mouth, but is gentle to the end and does not stimulate the throat in a good way. After drinking it, I have come to understand the meaning of "not being influenced by the times," and it can be used with any food. In other words, this is a sake that you can continue drinking even if your tastes change.
Japanese>English
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23
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I found it at a liquor store a short distance away and bought mainstream with some hesitation. The aroma is rather subdued. The mouthfeel is soft, with the sweetness of rice, ginjo aroma, and a slight sourness all in one. The sweetness lingers until the end, but is consistently mild through the aftertaste. Throughout, I got the impression of an unobtrusive, honors-bearing sake, or at best, elegant, and at worst, lacking in character. It is a well-balanced sake that is well worth the price of 2600 yen for a four-pack, and is definitely a good choice as a mid-meal sake. There are various other current series in addition to the mainstream series, and I would definitely like to compare them with this one.
Japanese>English
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24
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A gift from a person in Nagasaki. It seems that "Rokujyosu" means all over Japan. The aroma is definitely that of a daiginjo. It does not have a floral or strong aroma, but its definite ginjo aroma makes one imagine it is a good sake. It may be better to drink it slightly cold rather than very cold. The aroma spreads in the mouth. It is unmistakably a daiginjo. The second cup was more fragrant than the first, so it is probably best to drink it a little after it is taken out of the refrigerator. The throat is flat to slightly spicy. It has a good balance of lingering aroma and sharpness, making it a versatile sake that can be used either as a mealtime sake or as a main course.
Japanese>English
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32
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First I want to apologize, maybe I can't rely on the sketches. Annual gift, this year, is an S-type of Shinsei number 6. I had a glass of wine. When I uncorked the bottle, there was a slight effervescence of bubbles. The aroma was distinctly different from that of other sake, ripe, or perhaps wine would be too conventional, but it was not strong, and certainly had a concentrated flavor. The first thing that hits the tongue is the light stimulation of slight bubbles. Unable to resist, I let it go down my throat. The digestive system of this sake is a combination of the best parts of sake, champagne, and Semillon white wine. I was amazed at how the same sake can produce such different flavors. While you are admiring it, it gets sharp. It's not so much that it's sharp, but it's that it's sharp. You can't talk about sake by drinking this. But when talking about sake, this is a bottle that cannot be missed.
Japanese>English
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22
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The first thing to do with Osechi is to drink sake from your hometown. I had somewhat low expectations for sake since I had arranged for hanami sake in the spring and was slightly disappointed, but on my way home, I found some at the train station and found it in my refrigerator. The rice polishing ratio is 50% and it is a daiginjo brand. The aroma, which was that of Nanbu Bijin, which even made me feel nostalgic, was well detected. Suddenly, I had high expectations. The mouthfeel is neither soft nor hard, and the gorgeous aroma spreads in the mouth. However, the potential of Nanbu Bijin is not like this. It should have been as gorgeous as Saku, but it seems to have been suppressed on purpose. The throat is flat, and the sake level is actually +/- 0, so yes, it has the appearance of a watery type. It also has a sharpness. In general, there is no doubt that it is a delicious sake, and it is a solid daiginjo. However, if the direction the sake brewery is aiming for is the trendy mizu-kei style, it makes me feel very sad. It seems as if they are trying to make a sake that can be sold by suppressing its unique and gorgeous aroma, and I could not enjoy this bottle honestly. It would be better if the brand names were separated. But again, it is definitely a good sake.
Japanese>English
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Tenshin純米大吟醸　清夜の吟
Mizokami ShuzoFukuoka
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17
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It's the end of the year, but until today, a series of supermarkets in my neighborhood. Tenshin Junmai Daiginjo from Mizokami Shuzo, a local sake brewery, was called Seiyoru no Gin, and although it didn't seem like the sake of the day, it was cold. Aroma: ◎, solid daiginjo with high expectations. The mouthfeel is soft and fine, and the sweetness of the rice can be felt as much as it is polished. (+3 according to my research). The taste is not sharp like a Daiginjo, but the aftertaste is also very strong, and for this price range (2500 yen for a four-pack), it is well within the range. Mizokami Shuzo has been good lately.
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