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Registered Date

Check-ins

24

Favorite Brands

0

Most Check-in Brands

Zaku
2(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
5(20.83%)
Akita
3(12.5%)
Iwate
2(8.33%)
Yamagata
2(8.33%)
Mie
2(8.33%)

Venues With Most Check-Ins

いわし料理 いなせ
3(42.86%)
zaku (美酒佳肴　作)
2(28.57%)
DEN ROCK
2(28.57%)

Timeline

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八右衛門
23
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A variety of drinks in your spare time Reasonably priced Hakurakusei Junmai Ginjo from Miyagi in Tohoku The aroma is clear and slightly aromatic, but the impression of clarity is the first thing that comes to mind. The clear aroma is a strange expression, but it makes you imagine a crisp taste even before you drink it. This imagination is correct from the mouth to the throat, and by the time you put the glass down, for better or worse, it has a sharpness that is complete. Although it is a junmai ginjo, it also does not have a strong sense of rice sweetness, for better or worse. It is a perfect sake to drink with anything, from seafood to meat to Western cuisine. I would like to order it again, remembering this.
Japanese>English
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26
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Annual gift, Yonotori from Shinmasa Sake Brewery this year This is sake, but it is not sake. It is a noble sake. From the aroma to the mouthfeel, it seems to be somewhere between cheap sake and wine, and from there on it is consistently super sweet all the way down to the throat. The sweetness and tropical aroma with a hint of acidity, just like a white wine, but with a slightly effervescent texture and the dominant rice flavor in the sweetness, it has a mysterious deliciousness that keeps you going from one sip to the next. I said tropical aroma, but after looking at the label, there is definitely a sense of onsen-like cedar in the wooden vat. This time, I chose to accompany it with sashimi, but this was a mistake. It is a sake that enjoys its own peculiarities, and is completely sake oriented, as if unsalted nuts and the like would be good.
Japanese>English
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Zaku雅の智　純米吟醸
Shimizuseizaburo ShotenMie
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19
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A work found in a supermarket during a trip back home. I first encountered Saku 12 years ago at Saku Izakaya in Oita, and was hooked at that moment. I hadn't had it for a few months, but from the moment I put it in my mouth, it had an unmistakable and unique floral flavor. It is soft on the palate and has a sharp finish. There were concerns that the price would rise to a premium after the Ise-Shima Summit, but fortunately the price has remained relatively stable due to the attention paid to Jushiyo and other mizu-kei (water-based) styles.
Japanese>English
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Asabiraki純米吟醸白ラベル
AsabirakiIwate
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17
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I bought a bottle of sake from my hometown at a supermarket a little far from here. The aroma is fat, and the price (1200 yen for a 4-pack) is very reasonable for such a fruity sake. It is very soft on the palate and leaves a lasting impression. The aroma is gorgeous, and the taste is refreshing afterwards. In general, the good balance and the sweetness of the rice stand out. I feel that junmai ginjo is more appropriate than daiginjo, but I would like to have daiginjo as my main sake (I think I had it a long time ago, but I do not remember). I won't say what it is, but I also drank a daiginjo the other day that is also from my hometown and costs 3,800 yen for a 4-goupe. I am sure I will repeat the experience.
Japanese>English
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15
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Perfect jackets It is labeled as a daiginjo (50% polished rice), but the ginjo aroma is more subdued than a polite ginjo. The alcohol is also felt in a certain way. The aroma is a little strong and aromatic, and is of the mellow type. The throat is more acidic than spicy, and this is where the daiginjo really comes into its own. I think the price was about 2,000 yen for a four-pack, but I think Yoshinogawa Ginjo is more cost-effective for me. But it is cute, so I may buy it again.
Japanese>English
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Seisen純米吟醸 七代目
Kusumi ShuzoNiigata
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いわし料理 いなせ
14
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Once again, Seisen caught my attention from the menu. The introduction reads, "Sake like a clear autumn sky. One sip and I was convinced: it was clear and clear. The nuta was the right choice for the entrée. (It is only natural that I asked for it after hearing the recommendation.) The review does not go on when it is clear. The throat is a little spicy and the alcohol is a little strong. However, I feel the impression changes depending on how you drink it, the spiciness stings when you try to taste it. It is definitely a good food sake, but it is not for those who want to drink mainly sake.
Japanese>English
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いわし料理 いなせ
11
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The second drink was a bijou, which I was curious about from the menu. The introduction by the restaurant describes it as "a delicate taste reminiscent of a Kabuki onnagata." The menu listed it as a ginjo, but a quick search revealed that it was a daiginjo, or "dance" in Japanese. The clear, transparent taste of this sake would make one suspect that it is a premium sake priced at about 10,000 yen for a four-quart bottle. Although I was expecting a dry sake from Kochi, what struck me was the sweetness of the sake. It is true that at the end you can find the sake level rather than the dryness or spiciness, but the clarity throughout the entire bottle swallows it up and does not leave a spicy impression. Once again, sake is more than fish. I thought I had made the wrong choice with the tatsuta-age, but it was surprisingly not bad. But the sardines are just delicious.
Japanese>English
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Takakiyaひやおろし　純米吟醸
Hamashima ShuzoOita
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いわし料理 いなせ
16
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A toast at a restaurant specializing in sardines in Oita is a glass of locally brewed sake. All brands are good, but this restaurant had a hiyaoroshi junmai ginjo. It is a light cloudy sake with a soft mouthfeel and a slight effervescence, not even to the point of being slightly effervescent. From start to finish, the sweetness and umami of the rice can be felt, giving the sake the image of fish rather than meat. It has a nice sharpness and a slightly spicy feel through the throat. According to the data, the sake has a sake meter rating of +4. This is a convinced Oita best-selling sake, in which the sake comes before the fish.
Japanese>English
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DEN ROCK
17
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Second drink at the same restaurant. The lineage is similar to that of Itaru, and if this is this restaurant's taste, I have a feeling I'll be going back. It has a slightly dryer throat (plus 2.0) with a positive sake degree compared to Itsuki, but overall it is a good sake that brings to mind the careful craftsmanship of this water-based, ginjo, and sukkiri sake.
Japanese>English
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Itaru純米吟醸生酒
Henmi ShuzoNiigata
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DEN ROCK
17
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Here's one of this month's sake, for 1,000 yen a batch (at the store), enjoy. Watery mouthfeel, solid ginjo aroma, sharpness...I just hope the world doesn't find this one. If I find it at a liquor store in the future, I will buy it.
Japanese>English
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17
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Shrine in the neighborhood is in full bloom today! I was taken to a local supermarket and bought a bottle of spring junmai sake from Yoshinogawa. The aroma is not ginjo, but it is mellow in the mouth, and after one or two sips, the aroma spreads out. It has no peculiarities, and the cost (1,200 yen for a four-pack) is very reasonable. I thought inside the house that it would be a good sake for cherry blossom viewing.
Japanese>English
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Kagatobi純米吟醸ひやおろし
FukumitsuyaIshikawa
Umauma
2
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Almost a daiginjo. The ginjo aroma is so strong that you can almost say so, and the mouthfeel has a plus-minus-even atmosphere, which may not be enough for those with a dry palate, but this is not a competition. This is a great sake that is guaranteed to be overpriced no matter where you drink it.
Japanese>English
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栄太郎
1
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Great aroma, good, although I'm not sure how to rate it due to the taste at the after-party. If you like sweet ginjo, this is definitely the best.
Japanese>English
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Tenshin純米吟醸　天の宙
Mizokami ShuzoFukuoka
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15
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Neighborhood Super Series. Tenshin's Junmai Ginjo from a local brewery, crowned with the name Ten no Uchi. The aroma is subdued on the palate, but certainly ginjo, with a reasonable spread at the throat. From there, it is pleasantly dry and finishes gracefully, making it highly recommended as a mid-meal sake. This kind of drinking is said to be typical of Fukuoka, which is indeed a treasure house of food. It is worth repeating at a reasonable price.
Japanese>English
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Azakura純米大吟醸　無濾過原酒
Azakura ShuzoAkita
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22
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A super series from a local supermarket. The mouthfeel is dry, and the aroma is different from the so-called ginjo aroma, with a strong banana flavor. The title "Junmai Daiginjo Unfiltered Genshu" is apt, but the characteristics are elusive, and it may be a super-cosmetic sake for those who are into it. (Yogobottle for 1,700 yen)
Japanese>English
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Holiday Inn Resort
16
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This sake arrived on a business trip to Batam Island, Indonesia. The rich and gorgeous daiginjo aroma gives the impression of fruity even before drinking. In fact, while the mouthfeel is full of fruity sensations, the throat is clear and almost watery. It is wonderful that the aroma does not fade until it passes through the nose. Unfortunately, we were unable to find a suitable accompaniment locally, so we tried it with mixed nuts and cheese that we managed to find.
Japanese>English
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17
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Receive Osechi and premium sake. The rice polishing ratio is an astonishing 8%, and while one wonders if it is necessary to polish the rice that much, the sweetness of the rice that spreads in the mouth after the first sip is incomparable. The ginjo aroma is certain and gorgeous from the first sip, and the mellowness spreads throughout the body as one takes a sip and breathes in. While the price is acceptable at this point, the lingering taste is enjoyable for a long time. In a sense, it is difficult to match the sake with other foods.
Japanese>English
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13
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The sake is served with rice at the end of the year. The sure aroma of ginjo is not at its peak when you start drinking, but rather when you take a mouthful and take a breath. The sharpness of the finish is excellent, and you can almost go on sipping. It is good with fatty sashimi.
Japanese>English
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浜千鳥純米大吟醸　吟ぎんが仕込み
HamachidoriIwate
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12
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A local sake from Kamaishi obtained at a certain festival. It has a nice daiginjo aroma and a slightly spicy taste, but it is gentle on the palate. It is characterized by the sweetness of the rice that can be felt from the very first sip, and the refreshing aftertaste, and should be paired with Sanriku local seafood as a mealtime sake.
Japanese>English
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16
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The aroma is quite subdued. The aroma is quite reserved, and the taste is what one would call "watery," making it a very refreshing sake in total. It is easy to drink without any unpleasant taste, but it is so refreshing that it is not enough when cold, so I would like to try it at room temperature or lukewarm next time.
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