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HoriHori
全て家飲み 開栓した日のみ記録します

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226

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7

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UbusunaKoeigikuFusano Kankiku

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Fusano Kankiku
32(17.78%)
Senkin
23(12.78%)
Koeigiku
21(11.67%)
Kirinzan
10(5.56%)
大嶺
10(5.56%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Chiba
32(14.16%)
Tochigi
24(10.62%)
Niigata
24(10.62%)
Saga
22(9.73%)
Nagano
13(5.75%)

Timeline

HoriHori
Shinshu Kirei純米吟醸 山田錦純米吟醸原酒生酒無濾過
Okazaki ShuzoNagano
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27
Hori
We had a bottle of Junmai Ginjo Yamadanishiki Unfiltered Nama-shu from Shinshu Kamerei. I went to Okazaki Shuzo in Ueda City the other day and was able to buy several bottles, so I will go ahead and drink the sake I had in stock. This Junmai Ginjo Yamadanishiki is another bottle that I remember purchasing on my first visit to Okazaki Shuzo a few months ago. Personally, I don't find Shinshu Kamerei to have a particularly distinctive flavor, so when I first tried it, I thought it was certainly delicious, but honestly not enough to get me hooked! However, as I drank two or three bottles, I gradually realized that it had a taste that could not be replaced by anything else, and I became a fan enough to go to Ueda to buy it. This was my second bottle of Junmai Ginjo Yamadanishiki, and perhaps it was the special feeling of having gone to the brewery to buy it, but it tasted even better than the first. Shinshu Kamerei is not a distinctive flavor, but it has a neat, clean, and graceful image. It is a sake that I rarely have a chance to encounter, but if I have a chance to buy it in the future, I will definitely buy it.
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HoriHori
Hanamura純米吟醸 秋田酒こまち純米吟醸生酒
Ryozeki ShuzoAkita
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28
Hori
We received a Junmai Ginjo Akita Sake Komachi from Hanamaru. It is a four-pack bottle, which is not easy to come across, and it is also the first time I have ever had a bottle of raw sake. It has a smooth, thick texture and a shiny, glistening appearance that is the opposite of fresh and crisp. The taste is fruity and sweet, with a deep umami flavor and no cloying taste. The Junmai Sake Rikuwada and Junmai Daiginjo Yamadanishiki I have tasted so far had a sharp alcohol taste and a sharp spiciness in the latter half, but this Akita Sake Komachi has none of that, and has a gentle flavor that keeps you immersed in its deliciousness until the end. Hanayu seems to make some of their sake only in one-sho bottles, but as a home drinker, I would be happy if they would make more four-sho bottles.
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HoriHori
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31
Hori
We received Mimuro Cedar Summer Jun. It is the last day of July. It has been hot every day and summer is in full swing, but I realized that there is only half a month left if we assume that summer lasts until Obon, and only one week left if we assume that summer lasts until Risshu (the first day of autumn). So, I hurriedly opened a bottle of summer sake. Mimuro-Sugi Natsujun is a staple of summer sake in my house. I always have a hard time finding it because there are not many liquor stores that carry Mimuro-Sugi in my area. It has a fruity flavor that is typical of Japanese sake, but at the same time it is light and has a clean, refreshing taste that is typical of Mimuro-Sugi. There are many kinds of summer sake, but this is the right summer sake to drink on a hot summer day. It goes perfectly with summer snacks such as edamame and chilled tofu. It was so delicious that it made me miss next year's sake.
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HoriHori
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26
Hori
We received a bottle of Hozasu Gonouzou from Sanchi no Hozasu. This is my first sake from Homasu. We had stocked up too much and reluctantly opened the bottle after 4 months of sub-zero storage since purchase. Although it had been stored for some time, when the bottle was opened, it was vigorous, with a powerful puff of gas. When poured into a glass, it bubbled and you could feel the bubbles when you drank it. The taste is the usual Sanzu-like deliciousness, but compared to the Yamadanishiki we are accustomed to drinking, the flavor is richer and more powerful. Just as Yamadanishiki has a grape flavor and Kako has a berry fruit nuance, Hozu has a flavor reminiscent of green fruits such as melon and muscat. It is not a summer sake, but it is a low alcohol with a slight carbonation, so it was a perfect ending to a hot day. After drinking Yamada-Nishiki, Kago, and Hozu, I was once again convinced that all of the Sanchi are delicious.
Japanese>English
HoriHori
Sharaku純米吟醸 赤磐雄町純米吟醸
Miyaizumi ShuzoFukushima
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37
Hori
We opened a bottle of Collage Junmai Ginjo Akaban Omachi. It is a special bottle made from 100% rare Omachi from Akaban. I thought about comparing it with Bizen Oumachi, but I had to hold back because I had to reduce my stock. The reason why we chose Akaban Oumachi instead of Bizen Oumachi is because we asked the staff at the liquor store and they recommended Akaban Oumachi. The only Collage I've ever had was a light nigori-agarashi, so this is the first time I've ever had a clear one. The first time I saw Kuraku's Sumi-shu, it had a smooth and glossy texture. The aroma is not so strong. It has a fruity sweetness and a strong flavor. The slight bitterness and alcohol add complexity to the taste. The sweetness and the fruity taste are not always the same, but it's a very good quality. The best way to enjoy it is to drink it with a glass of wine.
Japanese>English
HoriHori
Shinshu Kirei純米吟醸 稲倉の棚田ひとごこち純米吟醸
Okazaki ShuzoNagano
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32
Hori
We received a bottle of Junmai Ginjyo Inakura no Tanada Hitogokochi from Shinshu Kamerei. I bought this bottle at the Okazaki Sake Brewery in Ueda, and it is one of the most memorable bottles I have ever had. The terraced rice paddies of Inakura in Ueda City are one of the 100 most scenic spots in Japan. The terraced rice fields not only produce rice, but also seem to play an important role as a local tourism resource, with the local government and local businesses participating in preserving the surrounding environment, holding agriculture-related hands-on events and festivals, and opening campgrounds. The Okazaki Sake Brewery is also deeply involved in the preservation of these terraced rice paddies, and the Hitogokochi used in this sake was also grown in these terraced rice paddies. As is typical of Shinshu Kamerei sake, it is fruity, refined, and tasteless. It is not the type of sake that makes a big impact, but rather, it gives the impression of being neat and elegant. It has a crisp and clean taste due to the crispness of the alcohol, and the alcohol that smoothly passes through the nose makes the aroma even more gorgeous. The sake we drank this time was fire-brewed, but next year, if the timing is right, we would like to try the green bottle of nama-zake.
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ジェイ&ノビィ
Hi Hori 😃 We were lucky enough to get a fresh green bottle when we went to Okazaki-san before! I wish we could go on another Nagano sake trip 🥹.
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Hori
Thanks for your comment, Jay & Nobby 😊. I envy you, the raw terraced rice fields! Next time I'm in Ueda, I'm going to visit the terraced rice fields in Inakura 🌾.
Japanese>English
HoriHori
大嶺3粒 夏のおとずれ
大嶺酒造Yamaguchi
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35
Hori
We received a bottle of Oumine's Summer Nocturne. I have been waiting for the right time to open the bottle since I purchased it, but now that the rainy season is over, it is ready to be served. In addition to liking the flavor, the design of the bottle is also a key factor in my purchase, making it a must-buy. Like last year, it has a refreshing taste reminiscent of green apples. The minerality from the brewing water also gives it a crisp, contoured mouthfeel, and it is so easy to drink that you could drink it as much as you want if it is cooled down to a crisp. I wonder if they made a lot of it this year. It had been on the shelves of the liquor store for a while, and I regret that I should have bought another bottle.
Japanese>English
HoriHori
Yamasan純米吟醸 金紋錦純米吟醸原酒生酒無濾過
山三酒造Nagano
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34
Hori
I had a bottle of Yamazan Junmai Ginjo Kinmon Nishiki. This is my second bottle of Yamazan, the first being a light nigori, so this is my first clear sake. The first bottle was a light nigori, so this is the first time I have tasted a clear sake. Unlike the light nigori, which was refreshing, the sweetness, umami, and acidity were concentrated, and the taste was juicy, as if you were biting into a ripe fruit. Perhaps it is the color of the label, but the nuance of grapes is strongly felt. While it has a rich flavor, the second half has a sharpness that comes from the bitterness, so you will never get tired of drinking it. As it becomes more popular, it is becoming more difficult to buy, but it has become a favorite brand that you must buy if you come across it.
Japanese>English
HoriHori
Hanaabi純米大吟醸 雄町純米大吟醸原酒生酒無濾過
Nan'yo JozoSaitama
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32
Hori
We had a Junmai Daiginjo Omachi from Hanahayokyu. It has been a long time since I have had this Hanahyokyu. I bought it in March, but was too lazy to open it, so after 4 months, I finally got around to opening it. The aroma was gorgeous the moment I opened it. It has a sweet and sour taste like pineapple and a deep umami flavor. It is a perfect match for Hana-yosu. It was so delicious that we regretted not opening the bottle after all. If you open it, you have to drink it, and if you drink it, it will be gone. Recently, there are more and more sakes that I can't open because they are too good to waste. I am going to open them one by one because they are putting pressure on the capacity of the refrigerator. Currently, the refrigerator is always full, so I would like to reduce the number of bottles by about 20 if possible between now and the new sake season.
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HoriHori
Sogga pere et filsヌメロシス ドメーヌイケダロット生酛原酒生酒
Obuse WineryNagano
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31
Hori
We received our second bottle of Sogapère Ephis this season. Since it is a liquor made by a winery, it is in the style of a wine bottle with a cork stopper. It comes in a 750 ml bottle, the same as the wine, which is a nice touch. The last time I drank this wine was with Numeroin No. 1 yeast, and this time it was with Numero Sisu No. 6 yeast. We were fortunate to be able to purchase two bottles of Sisu, one normal lot and one Ikeda lot. The first bottle we opened this time was the Ikedalot, made with Miyamanishiki from Ikeda Farm. According to the back label, "2024 Ikeda Rice is tighter, slenderer and more magical than usual. It is an aphrodisiac sake that marries perfectly with the sake yeast." I tasted both when I bought it. I tasted both when I bought it, and it is true that the Ikeda is a bit thinner and sharper than the The normal one tasted a little fuller and rounder. Sogapère Ephis has a quality assurance period specified by the manufacturer, and if it exceeds the period, it may have a "super-geeky aroma and taste". The flavor is more rounded than when we tasted it, and the greenish taste of youth seems to have mellowed. The complex flavor of the sake's traditional sake yeast yeast yeast has been deepened, making it a perfect match for the expression "a scenic sake".
Japanese>English
HoriHori
川鶴オリーブ 活性にごり 春ラベルにごり酒発泡
Kawatsuru ShuzoKagawa
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22
Hori
We received Kawatsuru Olive Active Nigori Spring Label. This bottle is brewed with "Oceto," a sake rice produced in Kagawa Prefecture, and Sanuki olive yeast from olives on Shodoshima Island. It is a sister product of the dark blue-labeled active nigori that we received in April, and is said to be a light nigori spring sake brewed with less lees than the dark blue-labeled winter release and stored in ice temperatures before being released from the brewery. The strong bubbling from the bottle fermentation is the same as that of the dark blue label, but perhaps because of the reduced lees, the opening of the bottle took only about 5 minutes, whereas it took more than 10 minutes for the dark blue label. The mouthfeel is just as gassy as that of the dark blue label, and the gasiness is comparable to that of a carbonated beverage. It has a silky texture, which is typical of light nigori, with the soft umami and sweetness of rice. The bubbles that pop are refreshing and cool, and it is easy to understand why it is compared to cream soda or calpis soda. At a low alcohol content of 9 degrees, it is easy to drink, and its sweet and shwashy taste makes you want to sip it in a large glass. The ingredients and manufacturing process are Japanese sake, but you do not feel like you are drinking sake. However, as a drink, it has a very high degree of perfection, and I think it is a drink that everyone can enjoy. (This was finally the last spring sake in our house.)
Japanese>English
HoriHori
Koeigiku黄昏オレンジ原酒生酒無濾過
Koeigiku ShuzoSaga
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30
Hori
I received a twilight orange of Koei Chrysanthemum. (Personally) I have been lavishly given two Koei chrysanthemums in a row. I had it last year, but I felt it was more orangey than last year. The balance of fresh sweetness and sourness is just like an orange itself, and the aroma that comes through your nose after swallowing is unbelievably orange. There are many citrus-like liquors, and I have encountered lemon, lime, and grapefruit-like liquors from time to time, but I have yet to find one that has a hint of orange, except for this twilight orange. It seems that there was a limited-edition light nigorigo of this one, but by the time I noticed it, it was already too late. I will definitely get it the next time it comes out.
Japanese>English
HoriHori
KoeigikuNoon Crescent原酒生酒無濾過にごり酒
Koeigiku ShuzoSaga
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29
Hori
We received Noon Crescent from Koei Chrysanthemum. It is the first new product to appear this season. Looking at the name and the light nigori color, I guess it is a summer version of Snow Crescent, which I love. It is the first Kouei Kiku to use Ginpu, and it is brewed with Saga Hagakure yeast, which is original to Saga Prefecture. In terms of the order of purchase, it was going to be a while before I could drink it, but I opened it much earlier because I had bought some delicious snacks on my trip to Hakone and the day was so hot that I wanted a refreshing sake. When I opened the bottle, feeling the air pressure so high that the cork could have blown off, the bottle started to shrivel and bubble inside the bottle. When poured into a glass, it bubbled like a carbonated beverage. The aroma is cool and refreshing, like that of ramune. One sip and the taste is shockingly good. It has a rich flavor with a slight bitterness and a sense of fruitiness like pears and melons. It has a strong gaseous taste and a refreshing bitterness, and it is a delicious taste that you want to drink down your throat. My condition at the time of drinking may have had an influence, but I found this sake to be one of the best of all the sake I have had so far. I regret that I only bought one bottle.
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ジェイ&ノビィ
Good evening, Hori 😃. This is the new Kochira Koei Chrysanthemum! I couldn't buy it 😫 one of the best one 🏆 I definitely want to drink this one ‼️
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Hori
Thank you for your comment, Jay & Nobby! It was so right in the middle of my favorite that I couldn't stop drinking it 💦 It's really good, so if you get a chance to try it, please do! I managed to buy two bottles after that 😊.
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HoriHori
Mikotsuru純米吟醸 山恵錦純米吟醸原酒生酒無濾過
Suwa Mikotsuru ShuzojoNagano
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26
Hori
My first Mikotsuru is a Junmai Ginjo of Yamae Nishiki. I purchased this bottle in March when I was beginning to become interested in Nagano sake and visited Nagano Prefecture on an errand. Mikotsuru is a relatively new sake brewery that restarted under a new structure in 2017 after once going out of business. It is interesting to note that the company is owned by a company in Fukushima Prefecture, the sake kingdom. Sake from Nagano Prefecture, Shinshu Kamerei and Yamasan, which we recently drank, were rather light and thin in flavor, whereas Mikotsuru is a much darker and more drinkable type of sake. It has a juicy, rich sweetness and a complex flavor with depth. It has a bitter taste in the latter half, and the refreshing alcohol gives it a crispness, making it a delicious sake as rumored. I also like the label, which follows the image of a universal sake label, but seems to express a modern atmosphere with its use of color and gold foil letters. As I write this, the taste is exactly as it should be, a perfect balance of modern and classical aspects. They also seem to offer different rice varieties and my favorite activated nigori sake, so I am sure this will be a brand I will continue to patronize in the future.
Japanese>English
HoriHori
Shinshu Kirei純米吟醸 山田錦 無濾過生原酒純米吟醸原酒生酒無濾過
Okazaki ShuzoNagano
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26
Hori
I received a bottle of Junmai Ginjo Yamadanishiki from Shinshu Kamerei. I had hesitated to open it for a long time since I finally bought it, but I took the plunge and opened it. It is similar in lineage to the Junmai Daiginjo Miyamanishiki (Gingame) that I had previously received, and in any case, it has an honest and clean taste without any cloying flavors or habits. It has a gentle sweetness and umami that is typical of Yamadanishiki sake, but the volume is restrained and the line is thin, and each element of the flavor is clearly perceptible and transparent. There is no resistance when swallowing, and the sensation of the sake flowing down the throat as if it is soaking into the body is the same as that of Ginkame. The lingering aftertaste is also clean and clean, with no pronounced bitterness or spiciness, and it fades away beautifully. It is of course delicious on its own, but since it does not have a habit of interfering with meals, it can be enjoyed as a dining sake in a wide range of dishes. Shinshu Kamerei is a brand that I would like to actively buy and drink if I have the chance to buy it in the future.
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HoriHori
Fusano KankikuOcean 99 空海 -Inflight-純米吟醸原酒無濾過
Kankiku MeijoChiba
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24
Hori
We had Ocean 99 Kukai by Kangiku. The other day it was a special-order draft, but this is the regular version, once-hot-brewed. It's not every day that you get a chance to get the same sake both on draft and fire-aged at the same time, so of course I put them both side by side and compared them. The result is that the Betsuatsurai is sweeter, richer in flavor and juicier, so much so that it is easy to tell even if you try it blind. Of course, the Betsujusai also has a refreshing taste like an airplane flying over Kujukuri in early summer, which is the concept of Kukai. There is not enough difference to deviate from that, even for the nama-shu, but the normal version, fire-aged, tasted lighter and more transparent. My personal intuition tells me that it is the order that tastes good, and my impression is that it is the normal version that fits the concept. There are plenty of other sweet, fresh, juicy kangiku available, so if that is what you are looking for, you may not need to buy this Betsuatsurai. If you want to enjoy the freshness of the blue sky in early summer, which is the best part of Kukai, you should definitely buy the regular version. The difference is only noticeable when you compare them side by side, but it was a good experience for me to be able to feel the difference. I would like to try it again in the future if I have the chance.
Japanese>English
HoriHori
Fusano Kankiku空海 -Inflight- [別誂]純米吟醸原酒生酒無濾過
Kankiku MeijoChiba
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32
Hori
We received a bottle of Kangiku's Ocean 99 Kukai. It is the spearhead of the Ocean 99 series summer trilogy, and is a refreshing and light sipping bottle that evokes the image of an airplane flying over Kujukuri in early summer. This year we were able to offer a special order of Kukai. While the regular Kukai is an unfiltered, once-heated sake, the Betsuatsui is an unfiltered, unpasteurized sake. This Betsuatsurai was ordered by a sake store in Nagoya, Sakaizendo Horiichi, for their Hanpukai, but for some reason it was put on general sale as well, so even though I did not sign up for the Hanpukai, I was able to enjoy it. The taste is refreshing and reminds me of the Kukai I had last year. The taste did not change drastically just because it was raw, and Kukai was still Kukai even when it was raw. I have experienced the difference between hi-iru and namaizu at last year's Kenai-san 50, and the difference was not as great. If I think about it calmly, I should just buy one or the other, but it is a rare opportunity to compare the difference between hi-iru and nama of the same sake, so I end up buying both. Of course, I bought the regular version together this time, so I would like to compare them side by side at a later date to see how much is the same and how much is different.
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HoriHori
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Hori
We had a bottle of Imi no Black. Low-polished rice is called "black rice" in sake brewing, and the name is fitting for this challenging sake made with very low-polished rice (80% milling ratio). According to the label on the back, Black was made for the first time in 10 years. I was intrigued by the fact that it was not exactly how they wanted it to be. Poured into a glass, it has a slightly yellowish appearance, neither completely clear nor cloudy, but rather a little hazy. The aroma has the usual Imi atmosphere. The first impression in the mouth is the same as usual, with sweetness as the main taste, but the bitterness and pungency that comes immediately after that are probably the miscellaneous tastes that only low-polished rice can give off. The aromatic graininess of brown rice gives a sense of the presence of the rice. Drinking this wild and rugged sake, you will be reminded of how refined the sake you usually drink tastes. It was also a good opportunity for me to think about many things, such as the significance of refining in sake brewing. The sake may not have been exactly what the brewery wanted, but it was a good experience for me personally.
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HoriHori
Mimurosugi華きゅん純米吟醸原酒生酒無濾過おりがらみ
Imanishi ShuzoNara
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36
Hori
It is already summer, and it is finally Hana-Kyuun's turn. It was released relatively late among spring sake, and it took me a long time to buy it, so it has been delayed until now. The moment the bottle is opened, it bubbles up inside the bottle. When I poured the soft, cloudy sake into a glass, the bubbles popped, appealing to me to drink it as soon as possible. When you take an irresistible sip, you can feel the graininess of the rice that is typical of orikarami in the mouth with a shwarming sensation. It has a strong umami flavor and is slightly sweet, and the gentle acidity without corners brings it all together in a gentle taste. Perhaps it is a preconceived notion that this sake was made in Miwa, where the god of sake is enshrined, but the taste is pure and clean, and it goes down the throat without any resistance. The slight bitterness at the end of the aftertaste acts as a primer for the next sip, and you can't stop drinking. The low alcohol content of 13 degrees Celsius and the smoothness of the taste made me want to guzzle it down, and I found myself drinking more than half of it in a short time. I drank Hana-Kyun last year, but I may have realized how great this sake is for the first time after drinking it this year. I hope Imanishi Shuzo will continue to supply the Roman series, even though their focus is shifting to Bodeshige.
Japanese>English
HoriHori
Fusano Kankiku壽限無 -Hazy moon-純米大吟醸原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
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Hori
I have been looking forward to this new piece of Kangiku, Jyujikinmu. Nearly three months after I purchased it, my turn finally came around. Kotobukinmu is a junmai daiginjo made from "Kotobukinmu," a rare rice produced in Fukuoka Prefecture. The concept is a spring tsukimi-shu, so it has an orikarami finish, as is typical of spring sake. When the bottle was opened, the gas pressure must have been quite high because gas was blown out with great force, though not so much that the cork flew open. The gas pressure must have been quite high because the gas blew out vigorously. When you drink it, you can taste the crisp bubbles with a refreshing bitter flavor. The lactic acidity, complexity, and fullness of the orikarami flavor are added to the clean taste. It has the same taste as the autumn release of Aka Denshikiku. I think it is because it is not at its best sweet and juicy, but I have seen comments that it is not like Kangiku or that it can't be helped because it is the first sake made with this rice, but I think that is not what they are aiming for. It has the same nuances from the brewing water as usual, and it has some points in common with Aka Denshokiku, so I felt that it is a delicious sake with unmistakable Kangiku characteristics. If there are more sakes in this direction in the future, I think I will be following Kangiku all year round once again.
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