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erieeeriee
【私にとって、日本酒は旅そのもの】 ①米の精髄が生む芳醇な日本文化の一端 ②蔵元の情熱と技術に敬意 ③その地域で生まれた銘柄が持つ個性を 　その地域の料理で調和を味わうこと。 古典的な純米酒から 斬新なフレーバーの新進銘柄まで、 広範なスペクトラムの中で、 銘柄が生まれた場所で楽しむ 私の日本酒旅。 eriee

Registered Date

Check-ins

30

Favorite Brands

0

Sake Map

The origins of the sake you've drunk are colored on the map.
Ishikawa
3(10%)
Nara
3(10%)
Miyagi
2(6.67%)
Akita
2(6.67%)
Toyama
2(6.67%)

Venues With Most Check-Ins

米屋 蔵バル 梅田店
3(25%)
星野リゾート 界 加賀
3(25%)
鯔背
3(25%)
Kiyamachi (木屋町)
3(25%)

Timeline

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21
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The mild aroma is not too assertive and the sharp sharpness makes it an excellent match with food. It has a slightly sweet flavor. It was a blissful marriage with blue cheese. Yukawa Sake Brewery is the second oldest sake brewery in Nagano Prefecture, founded in 1650. It is located at an altitude of 936 meters and is called "the sake brewery closest to the stars in Japan. Ingredients: rice (domestic), rice malt (domestic) Rice used: 100% Hitogochi grown in Nagano Prefecture Rice Polishing Ratio：60 Alcoholic Beverage: 16 Master Brewer : Shinichi Yukawa
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KureLeopard特別純米生酒
Nishioka ShuzotenKochi
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20
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This is a very limited edition sake released once a year after six months of fresh aging. Because it has been aged for half a year, it has a soft, mellow, and light taste. The fresh aroma and clean taste made it my favorite sake. The impactful leopard print label is also unforgettable. Rice used: Matsuyama Mitsui Rice polishing ratio: 60 Sake meter degree ... +9 Alcohol content ... 18
Japanese>English
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22
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Junmai Daiginjo-shu is brewed with rice that has been polished to a ratio of 30% and shaved down to 70% of the brown rice. The moment you take a sip, you will enjoy its full, mellow aroma and rice flavor, with just the right amount of sweetness and a hint of acidity. Alcohol content: 16.5%. Ingredients: rice, rice koji Rice: 100% Bizen Omachi Rice polishing ratio 30%. Condition：New
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It has a mild, clear sweetness and a slightly refreshing green apple aroma. In the mouth, one senses a refined and supple umami flavor, followed by a light acidity that fades away nicely. Rice: Yume-Ichikkai, Yamadanishiki Polishing ratio 65 Yeast: In-house yeast Alcohol 16%. Sake degree + 3.0 Acidity 1.8
Japanese>English
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21
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It has a clean, crisp, light flavor and mild aroma. A blissful ginjo-shu that makes even potato salad a little special. The sharpness of the sake goes smoothly down the throat, and along with the original flavor and acidity of the rice, there is a subtle lingering taste and a hint of sweetness. Rice used (ratio of polished rice) Gohyakumangoku (Koji rice 50% / Kake rice 55%) Alcohol content 15.0 Sake degree +5.0
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米屋 蔵バル 梅田店
27
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The balance of freshness, moderate acidity, and rice flavor is exquisite. The fruity aroma spreads on the palate, and the finish is smooth and clean. When it gets a little colder, I would like to enjoy this sake lukewarm. Sake Brewer Miyazumi Meizo Co. Alcohol content 16 100% Aizu Minato Yumeko rice Polishing ratio 60 Firing: One time fire ignition Sake degree +1 Acidity 1.3
Japanese>English
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DassaiDASSAI 45純米大吟醸
Asahi ShuzoYamaguchi
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米屋 蔵バル 梅田店
20
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The smooth, mellow mouthfeel with elegant sweetness and a beautiful aftertaste. The aroma makes you want to drink it in a wine glass. I was impressed by the delicate flavor that made my tongue learn that this is what good sake is all about. I have had this sake several times before, but now that I have put my impressions into words and started comparing the flavors on the app, I can say once again that Otters are delicious! Rice used: Yamadanishiki Rice polishing ratio: 45 Alcohol content: 16%.
Japanese>English
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Yamamotoピュアブラック純米吟醸
YamamotoAkita
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米屋 蔵バル 梅田店
26
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It was designed to be sharp and dry like a Japanese sword, and has a freshness with a hint of fruitiness. Its refreshing ginjo aroma and lightness are impressive. Natural water from the Shirakami Mountains in Akita Prefecture is drawn directly into the brewery and used in all processes as it comes out of the spring. Provenance: Happo Town, Akita Prefecture Structure: Junmai Ginjo-Ginjo-Hara Sake Rice: Akita Sake Komachi Rice polishing ratio: 50-55 Yeast used: Akita yeast No.12 Sake meter: +2.0 Acidity: 1.8 Alcohol percentage: 16
Japanese>English
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Haginotsuyu純米大吟醸原酒生酒無濾過
Fukuiyahei ShotenShiga
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14
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It has a gorgeous ginjo aroma and a fine, silky mouthfeel, with a deep sweetness that expands and then breaks off refreshingly. At Fukui Yahei Shoten in Takashima City, Shiga Prefecture Sake purchased at Fukui Yahei Shoten in Takashima City, Shiga Prefecture. They have been making sake in Katsuno, Takashima-cho, Omi for over 260 years since their establishment in the Kan'en era (1748-51) in the middle of the Edo period. I now have another sake I like. Ingredients : Yamadanishiki produced in Takashima City, Shiga Prefecture Rice polishing ratio : 50 Sake Degree : ±0 Acidity : 1.4 Alcohol content: 17.1 Provenance: Shiga Prefecture, Fukui Yahei Shoten
Japanese>English
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Hanatomoe山廃山廃原酒生酒
Miyoshino JozoNara
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ど鍋や 新町店
20
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This sake is made with no additive yeast, respecting the rich natural fermented food culture of Yoshino, Nara. It has a rich, mellow aroma with a gorgeous acidity. It has a rich and mellow aroma with a sense of weight. The richness of the rice flavor and the milky aftertaste will follow, allowing you to enjoy the changes in flavor in your mouth. Sake Standard: Junmai-shu Sake type: Yamahai Rice used: Contract rice grown in Nara Rice polishing ratio Degree of alcohol content 17 Sake Brewer: Miyoshino Jozo
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Kiyamachi (木屋町)
19
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Kyomai" is said to be only available in Kyoto. It has a gentle, mild sweetness that feels "hanrin" like Kyoto, a slight minerality, and a mellow, melon-like aroma. This junmai ginjo is made with rice and yeast produced in Kyoto.
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Kiyamachi (木屋町)
19
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The taste is a wonderful harmony of sharp sharpness and the richness of the rice flavor. It has a charcoal-like aroma, a slightly woody flavor, and a refreshing dry taste with a short aftertaste that does not leave any sweetness behind. The label design is not my favorite at all, but I would like to drink it again with dashi or soy sauce. Alcohol content 15%. Ingredients Rice (domestic), Rice malt (domestic) Raw material rice Gohyakumangoku Rice polishing ratio 60 Sake meter degree +12
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Kiyamachi (木屋町)
18
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The taste is light, dry, and refreshing. The aroma is mellow and fruity like a pear, and the umami of the rice follows closely behind. It is easy to drink with a mild mouthfeel. This junmai-shu is brewed using subsoil water from Hokkaido and rice polished to 60%. Ingredients: Rice, rice malt Rice used: 60% polished rice produced in Hokkaido Sake meter / +3 Acidity / 1.4 Alcoholicity/15%.
Japanese>English
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川口納豆特別純米酒原酒ひやおろし
Kanenoi ShuzoMiyagi
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21
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Kawaguchi natto" is well known throughout Japan. Kawaguchi Natto-ya" brewed this sake using "Miyamanishiki" grown in their own rice fields in Miyagi Prefecture and "Wataya" brewed by Kinai Sake Brewery. The package has an impact, but it does not taste at all like natto. It is characterized by a good balance of moderate umami and acidity, and is perfect for the autumn taste. With a clear throat and no sweetness, this is my favorite sake this month. Rice used: Miyamanishiki Rice polishing ratio: 55 Sake meter rating ... +6 Acidity: 2.0 Alcohol content・・・17
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利根屋
12
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Miwazakura is the only local sake available at a popular teppanyaki hormone restaurant in Hiroshima. The moment it hits the palate, it has a fresh, muscat-like aroma. It is a dry sake that finishes nicely. It is not as floral as it sounds, but it is characterized by an intense freshness that flows down the throat.
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Enjoy from the beginning of autumn to the depths of autumn Jungin, a limited edition autumn sake. It has a ginjo aroma like an apple at the beginning of ripening, a mellow rice flavor, a thick and dense liquid texture, and a refined, light, and crisp taste that is the hallmark of Daishinshu. The slightly dry taste that does not get boring is just right for early autumn. The rich umami and the flavor that disappears easily in the soft mouthfeel are irresistible. Specified name: Undisclosed Ingredients : Rice, Rice malt Alcohol Content: 16 Sake Degree: around +3.0 Acidity : around 1.5 Rice used for making：Hitogochiki Rice Polishing Ratio：59 Condition: Heated
Japanese>English
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Okuharima芳醇辛口純米吟醸
Shimomura ShuzotenHyogo
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21
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Junmai Ginjo-shu is a dry junmai ginjo sake that retains the umami of the rice. While dry, it has a soft sweetness in the aftertaste and a full-bodied flavor that spreads throughout the palate. The fragrance is sweet like koji, and the light, refreshing sweetness and the rich acidity of the Hyogo Yume Nishiki rice stimulate the appetite. The rich acidity of the Hyogo Yume Nishiki rice stimulates the appetite. Specific name: Junmai Ginjo Rice used: Yamadanishiki / Hyogo Yume Nishiki 55% polished rice Yeast used: Kyokai No. 9 Alcohol content: 15 to 16 degrees Celsius. Sake degree +6 Acidity / Amino acidity 1.7
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Suigei特別純米酒特別純米
Suigei ShuzoKochi
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20
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It is easy to drink with a refreshing acidity in a dry cut. The first sip has a refreshing, grassy flavor with a full-bodied umami and a crisp finish. The aroma is modest and not spectacular, but it is perfect for a mealtime sake. Rice used to make this sake: General-purpose rice for sake brewing Rice polishing ratio 55 Pouring: Hiyari Sake degree +6.5 Acidity 1.7 Amino acidity 1.35 Yeast: Kumamoto yeast (KA-1)
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15
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It is different from sake that is merely spicy. The impression on the palate is crisp and neat, with a rich and umami flavor. The aroma and umami gradually rounds out in the mouth, and when the flavor is fully developed, there is a final sharp sharpness. It is clean and dry, with a sweetness that is kept to a minimum. There is also a hint of apple flavor. Ingredients: rice, rice malt, brewer's alcohol Alcohol content: 15.5 / ○ Sake meter: +8 Acidity: 1.1 / ○Amino acidity: 1.4 Rice / Polishing ratio: Koji rice (60% Akita rice) Kake rice (Akita rice, 65%)
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唯々純米吟醸純米吟醸原酒無濾過
Takechi ShuzoShiga
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16
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It is made from Shiga Prefecture's Ginbuki, which inherits the DNA of Tamakae and Yamadanishiki. It is gorgeous and mellow, with a mild sweetness and a clean finish. The brewery has won consecutive gold medals at the National New Sake Competition. Specific name: Junmai Ginjo Rice used: Ginfukiyuki (Shiga Prefecture rice suitable for sake brewing) Rice polishing ratio: 55 Alcohol percentage: 15 Brewer's name: Takeuchi Shuzo (Ishibe, Konan City, Shiga Prefecture)
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