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天才タマゴ天才タマゴ

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42

Favorite Brands

7

Most Check-in Brands

Midorikawa
2(50%)
Shichiken
2(50%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
5(11.9%)
Okayama
4(9.52%)
Niigata
3(7.14%)
Ishikawa
3(7.14%)
Shimane
3(7.14%)

Timeline

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信濃乃國岩波　純米純米
岩波酒造Nagano
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A brand I drank on a business trip in the summer. The aroma comes in easily, and when it rolls down the throat, it becomes even more fragrant. As it rolls down the throat, it quickly fades away. But the taste of rice is still there on the tongue. Pure Rise Sake" is the perfect description! Since it was summer, I paired it with Nanbanzuke and tartar salad. It was a good sake that did not lose to the strength of the vinegar.
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Sawanoiひやおろし純米純米原酒ひやおろし
Ozawa ShuzoTokyo
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It is now the season for this sake. This is Hi Hiyhiboroshi from Sawanoi, my favorite sake brewery. The Junmai sake has a good rice flavor to begin with, but over the summer it has gained depth. Is it good at a reasonable price? On this day, I paired it with the annual leatherfish sashimi with liver. The strong flavor of the fatty liver is well received and the sake spreads its deliciousness. Four cups of sake were deliciously consumed. It was a good late autumn drink at home.
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Mannen'yuki荒走り 純米生一本純米生一本生詰酒荒走り
Morita ShuzoOkayama
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I bought it at a sake brewery when I visited Kurashiki at the end of September. I did not know that there was a sake brewery in the Bikan Historical Quarter, so I was led into the store. I was asked about my taste in sake, and this is what was recommended to me. The aroma spread from the moment the sake was poured into the cup, the taste was full and thick with rice flavor, and the dry sake disappeared quickly and easily. The 500mL bottle size can be consumed in one sitting, which is just the right size for a sake that changes its flavor as time goes by.
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Purchased on a business trip and paired with yakitori. The first impact was a gorgeous ginjo class sake, and the throat was refreshingly sharp. It has a robust feeling that does not lose out to the yakitori sauce. To be honest, the taste is beyond its class. As one would expect from a brewed with Hakushu's famous water. The price of 1320 yen including tax for a four-pack was too good to be true. (And I bought it at a convenience store!) I have been looking for a repeat of this bottle in my hometown, but I haven't found it yet, That's how impressive it was.
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Tsukasagikuきらい　赤 豊潤純米吟醸
Tsukasagiku ShuzoTokushima
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I had this drink in my room on a business trip. I paired it with sashimi of fresh local fish I bought at a fresh fish store in the Amico specialty store area in front of Tokushima Station, which brought out the best flavor and disappeared beautifully in the aftertaste. When poured into a glass, it has a soft aroma, and when you take a sip, the flavor fills your mouth just like the name of the wine, "Houjun"! It is described as slightly dry, but it has a gentle taste. It was a good value for money at 1,670 yen for a 4-ounce bottle, tax not included. According to the brewery's website The brewing rice is "Gin-no-sato," which inherits the characteristics of "Yamadanishiki" while improving its cultivation resistance. This beautiful sake was born from the brewery's desire to create delicious sake that is not too difficult for customers to obtain, It is a sake brewery that we want to support. Thank you to L-mnd Tokushima for the recommendation.
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Sakata純米大吟醸生酛
Yamagata
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I purchased this bottle to enjoy slowly on the middle day of a three-day weekend. I was attracted by the contradictory icons of a Daiginjo and a Namo yeast yeast yeast yeast. When you put it in your mouth, you can feel the goodness of the rice and the aroma, and when it gets on your tongue, the acidity of the sake comes and spreads all over the flavor. The sake is crisp and smooth, but slowly fades away, leaving you wanting the next saké. I try not to drink more than 4 gou of sake, as it is my policy to keep my liver healthy, but on this day, I sealed the deal and finished it off with great relish.
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I had this one on a business trip. Kameiring has always been a strike zone, a characteristic dry type in the Hiroshima group, which is mostly sweet. It was the second choice of the day. It is a basic junmai, but I like the strength of the flavor when it hits the palate. This time it was served with sea bream carpaccio. The synergy with olive oil was also good.
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Purchased at an antenna store for products from Hiroshima Prefecture during a business trip to Hiroshima. I enjoyed it at room temperature in my room at the Visitor's Hotel. The aroma spread softly and passed through the nose, The lingering aroma slowly fades away even after enjoying the throat. The aroma is as gorgeous as a Daiginjo. I served it with hamachi sashimi, and the strong flavor of the fatty fish was not defeated by the sake. It would be even better if it were warmed to lukewarm. Next time, I would like to buy a 4-gou bottle and give it a try. It was delicious.
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The flavor retention is very good. After the sake is on the tongue, the flavor spreads quickly and you can enjoy the aftertaste. Keep your hand on the cup until the aftertaste disappears.
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Junmai Daiginjo made from local sake brewing rice "Hyakumangoku no Shiro". It has a mellow aroma, great flavor and sharpness. I paired it with yellowtail and radish, and the flavor did not overpower the dish. I met this sake at a liquor store near Kanazawa station on my way home from a business trip, and thank you to the woman who recommended it to me.
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This is Ine Mangaka from Mukai Sake Brewery, which was visited by a unique actor on an iron travel program. I paired it with fish from Tokyo Bay, which I was able to secure on my first fishing trip. I enjoyed it at room temperature this time mainly for its aroma. Next time, I would like to try it a little warmer to bring out its plumpness.
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Iwakikotobukiランドマーク　浪江の酒純米吟醸
Suzuki ShuzotenFukushima
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Sake we received during the year-end and New Year's holidays (No. 1) It was refreshing on the palate, but I felt the strength of the alcohol as it went down my throat. I thought it might be a fruity sake from the label design. I thought it might be fruity from the label design, but I felt it was very Fukushima-like.
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With the winter-like weather, I returned to sake. Midorikawa Shuzo, a favorite of mine since I was a student, bought this sake because of its "snow cave storage sake". I enjoyed it chilled and found it to be soft and smooth on the palate, but not light. The four-pack was emptied in no time, We enjoyed it very much.
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On a hot Sunday, I bought this at the specialties corner of the Shinkansen station. The petit puchi-puchi, just like the brand name, washed away the heat. The fineness of the secondary fermentation in the bottle is pleasant. The low alcohol content is also good for a refreshing sip (gulp, gulp). There is also some oli, which makes it "like champagne, but it's a great sake. This is unconventional sake brewing.
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Eisen純米吟醸生貯蔵酒
Eisen ShuzoFukushima
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天才タマゴ
I purchased this at the specialties section of the Shinkansen station. It has a gorgeous aroma in the mouth, but is also very drinkable. It is indeed freshly stored. I regret that I should have bought another bottle. I have one more favorite in Aizu. I was glad to know that it is called "Eisen" in Aizu. I was glad to know that before I bought it.
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Kinryo純米原酒生詰酒ひやおろし
NishinokinryoKagawa
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This was also purchased at a local supermarket. It is hiyaoroshi junmai nama-zume. It was mellow, fragrant, and good sake. It was a good sake only available at the local supermarket.
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I purchased this new rice shinmai shiboritate at a local supermarket during a business trip to Takamatsu Prefecture. Of course, it was served at room temperature. As the label says, it has a thick, medium-bodied, fruity flavor and a nice aroma. It may be a good use of brewing alcohol. I was hit hard by the Junmai faith.
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I purchased it at a local supermarket during a business trip. My first impression is that it has a mild taste without any peculiarities. Both the flavor and the lingering aroma after the throat is gentle. Was it the effect of 68% polished rice? It went well with local sashimi and kamaboko.
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