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ぽしいぽしい
日本酒ビギナーです。お勉強中！

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Shichiken
2(33.33%)
Glorious Mt.Fuji
2(33.33%)
帝松
2(33.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
3(7.89%)
Shiga
3(7.89%)
Shimane
3(7.89%)
Akita
2(5.26%)
Fukushima
2(5.26%)

Timeline

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Alcohol content: 15-16 degrees Celsius Rice: Nipponbare Rice polishing ratio: %. Sake meter: +4 Acidity: 1.5 It was dry and did not interfere with the flavor of the food. It is not a strong impression, but it is delicious. At FUKU NO TORI in Bakuro-Yokoyama.
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Miyoshikiku残骸 責めブレンド 無濾過生酒 純米吟醸純米吟醸生酒責め無濾過
Miyoshikiku ShuzoTokushima
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Rice: Yamadanishiki 30%, Omachi 30%, Gohyakumangoku 40 Polishing ratio: 60 It is said to be a blend of only the "blamed" parts of various rice. My impression was that it was gorgeous and interesting! I thought it was gorgeous and interesting. What is interesting is that it has a flavor "like mixing sweet syrup". The catchy label is also nice. I love cute labels like this, especially since I am an otaku. At Fujiki Shoten in Ikebukuro.
Japanese>English
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Alcohol content: 15%. Rice polishing ratio: 60 This sake was also recommended to go with cheese snacks. The richness of the rice can be felt! At Fujiki Shoten in Ikebukuro.
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Alcohol content: 15%. Rice：Gifu Hatsushimo Rice polishing ratio: 70 Sake meter: -7 Amino acidity: 2.5 I like cheese snacks, and this was recommended to me by the waiter. It tastes fluffy and sweet, and indeed goes well with cheese snacks! Delicious! At Fujiki Shoten in Ikebukuro.
Japanese>English
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Shichiken夏純吟純米吟醸生酒
Yamanashi MeijoYamanashi
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Alcohol content: 15 degrees Celsius Rice：Yumesansui Nanaken is a limited-time-only brew. We compared it with "Furyin Bizan" and found that both were delicious! I thought they were both delicious! LOL! But this one was more luxurious. It was already out of stock on the official website. At Fujiki Shoten in Ikebukuro, Tokyo.
Japanese>English
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Shichiken風凛美山 純米純米
Yamanashi MeijoYamanashi
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Alcohol content: 15 Rice: Hitogochi, Asahi no Yume Rice polishing ratio: 70 We drank the same "Shichiken" together with the summer-only "Natsu Jungin" and compared them luxuriously. We drank so much that we lost track of what we were drinking, but both were delicious! LOL! At Fujiki Shoten in Ikebukuro.
Japanese>English
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Amabuki超辛口特別純米 火入れ特別純米
Amabuki ShuzoSaga
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Alcohol content: 15%. Rice：Yamadanishiki Rice polishing ratio: 60 Yeast used: Begonia Amabuki always seems to brew with a variety of unique yeasts. I was curious to try this one because it was brewed with begonia yeast. If you ask me if it smells like begonia, I am not sure. LOL. But as a compliment, it is "like water. It is refreshing and perfect for a mealtime drink! At Fujiki Shoten in Ikebukuro.
Japanese>English
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Glorious Mt.Fuji純米大吟醸 夏酒 七星 無濾過生原酒 出羽の里純米大吟醸原酒無濾過
Fuji ShuzoYamagata
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Alcohol content: 16.8 Rice：Yamagata Prefecture, Izuwanosato Rice Polishing Ratio: 50 Sake meter: -12 Acidity: 1.6 This was the MVP of the day. It was the most delicious! How could it not be delicious when it is unfiltered raw sake? ...... It has a fruity feel, but it is also heavy, so you want to savor it slowly. You can feel a slight effervescence. I want to drink it at home. I might buy it ....... It is a limited edition, so in that case, please make your decision as soon as possible. ...... At Fujiki Shoten in Ikebukuro.
Japanese>English
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Kariho純米吟醸 六舟 サマーミスト 総槽掛け搾り純米吟醸おりがらみ槽しぼり
Akita SeishuAkita
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Alcohol content: 16%. Rice：Miyama-Nishiki, Gin-san Rice polishing ratio: 55 This is a seasonal product. It is my favorite type of sake with a slight orization. It has a delicacy and I would like to taste it with just water and salt for now! At Fujiki Shoten in Ikebukuro.
Japanese>English
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Glorious Mt.Fuji辛口純米 逸閃 風刃純米
Fuji ShuzoYamagata
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Alcohol content: 15.5 Rice：Niigata Gohyakumangoku Rice polishing ratio: 80 Sake meter: +13 Yeast used: Yamagata yeast Acidity: 1.8 First of all, the name is too cool. LOL! I can't remember much since I drank a lot of things, but I think it had a great sense of rice! At Fujiki Shoten in Ikebukuro.
Japanese>English
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Alcohol content: 15%. I have long been curious about this sake, as it is said to be a sake made exclusively for mackerel, designed to make mackerel even tastier. Was it seared mackerel? We had it together. It seemed to wrap up the fatty mackerel and its unique smell. There are two other sake brands, one dedicated to salmon from the same Yoshikubo Sake Brewery and another dedicated to yellowtail from Niigata's Obata Sake Brewery, so I am curious about those as well. Actually, I am not very good at eating fish, but I have learned to enjoy it with sake. At Fujiki Shoten in Ikebukuro.
Japanese>English
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Alcohol content: 6 degrees Sake meter: -70 Acidity: 5.0 This is a very good one. It is very easy to drink, as it claims to have a "calpis-like taste. It is sweet and refreshing. The alcohol content is low for sake, but be careful not to drink too much. But if I had a bottle at home, I would definitely finish a bottle in one night by myself. At Fujiki Shoten in Ikebukuro.
Japanese>English
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Daishichi純米生酛純米生酛
Daishichi ShuzoFukushima
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I drank a lot of different kinds of sake that day. I used to drink only cold sake, but when I had this one, I had it heated. It went very well with oden with soup stock. I heard it was once chosen as "the best heated sake in Japan" in a magazine feature. At Fujiki Shoten in Ikebukuro.
Japanese>English
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Alcohol content: 15 degrees Celsius Rice：Contract rice for sake brewing Polishing ratio: 50 Sake meter: +1.0 Yeast used: ND-4 (Tokyo Univ. of Agriculture short-rotary strain) Acidity: 1.3 We drank many kinds of sake on this day. It is gorgeous, gentle and easy to drink. At Kandaya in Ikebukuro.
Japanese>English
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Harushika赤乃鬼斬生もと純米原酒純米原酒
Imanishiseibee ShotenNara
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Alcohol content: 18 degrees Celsius Rice：Gohyakumangoku Rice polishing ratio: 60 Sake meter: +13 We drank a lot of different kinds of sake that day, so I'll just say a few words: ....... It was very crisp and went well with a meal! I can't drink all the super-harsh sake at home, so it's good to drink just one glass at a restaurant like this. At Kandaya in Ikebukuro.
Japanese>English
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Kyokujitsu『猪鹿鳥 GIBIER』特別純米熟成酒特別純米
Fujii HonkeShiga
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Amber-colored aged sake. It has a peculiar taste. As the name suggests, it tastes good with peculiar meats such as gibier! I paired it with cheap carpas (the best). I heard it is also delicious over vanilla ice cream, and the picture is from when I tried it.
Japanese>English
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When I poured it, it was a yellowish water color that made me think it was tea! It tasted similar to the "moromi vinegar" that I used to like and drink often in the past. I felt it went in more easily when it was heated than when it was cold.
Japanese>English
じゅんちょる
I didn't know there was such a drink! I'd like to drink it.
Japanese>English
ぽしい
Dear Ms. Jochiru I was attracted by the impact of the name, so I bought it! The episode of its birth is also interesting!
Japanese>English
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隠岐誉室町の純米酒90純米生酛
OkishuzouShimane
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This is the aged taste! Aroma! Perhaps. Very sweet. There is a freshness to it that is not typical of sake. And yet it has the flavor of rice. It is the kind of sake that you want to enjoy carefully, little by little.
Japanese>English
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