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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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218

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7

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UbusunaKoeigikuFusano Kankiku

Most Check-in Brands

Fusano Kankiku
32(18.5%)
Senkin
23(13.29%)
Koeigiku
21(12.14%)
Kirinzan
10(5.78%)
大嶺
9(5.2%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Chiba
32(14.68%)
Tochigi
24(11.01%)
Niigata
24(11.01%)
Saga
22(10.09%)
Yamaguchi
11(5.05%)

Timeline

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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31
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.
Japanese>English
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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34
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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31
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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HoriHori
Kawanakajima Genbu純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
ShusenkuranoNagano
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25
Hori
I received a bottle of Junmai Ginjo Unfiltered Nama Sake from Kawanakajima Genmai. Sake from Nagano Prefecture has been my favorite recently, and I have been drinking it more and more often. This is my second bottle of Kawanakajima Genmai. This azuki colored label Junmai Ginjo is made from 100% Miyamanishiki. Although it claims to be a junmai ginjo, the rice polishing ratio is a luxurious 49%, which is the highest in the daiginjo class. It is a freshly squeezed, unfiltered, unfiltered, raw sake, but the texture is smooth and lustrous, not gassy. The texture is smooth and glossy, but the smooth texture does not mean that it is round, and the flavor has a clear outline. The first taste is rich and sweet, and the addition of acidity completes the fruity flavor. The second half has a crisp and sharp spiciness, but the aroma that lingers in the nose is mellow and even seductive, like ripe tropical fruit. It is a modern type of sake, but it also has a sake-like sharpness brought about by the alcohol content that is greater than the alcohol content, allowing you to enjoy the best of both modern and classic tastes. It is no wonder that this sake is so hard to find.
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HoriHori
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Hori
I received a bottle of white sake. Among the several types of Imi, the White is a variant brewed with white koji malt as part of the ingredients. White is brewed with white malted rice. There is a common nuance that we always feel when we drink Sake made by Imi, and it may be the individuality of the brewing water. It has a strong sweetness that is typical of Imi, but compared to the Blue Label Junmai Ginjo that I drank most recently, which had a rich sweetness and umami, this sake has a slightly lighter flavor, with a sharp acidity that seems to come from the white malted rice added to it. All of the bottles have been delicious so far. This season we were lucky enough to get the black and pink as well. I would like to taste each of them to see what kind of personality they have.
Japanese>English
HoriHori
KoeigikuSNOW CRESCENT原酒生酒無濾過
Koeigiku ShuzoSaga
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32
Hori
We received Snow Crescent from Koei Chrysanthemum. Snow Crescent is one of my favorite Koei-Kiku's. This is the standard Yamada Nishiki. There is no sign of Yuyamanishiki and Sagabiyori coming out this season, so this will likely be the last bottle. The moment we opened the bottle, the cork hit the ceiling with a popping sound. I've had several bottles of Snow Crescent, and this was the most energetic I've ever had. As usual, it's a shriveled, lightly cloudy, fresh and juicy with a refreshing grapefruit-like bitterness that is always the most delicious every time I drink it. It is our family's most heavily-rotated bottle, and we would like to keep it in stock all year round if possible, but there is the problem of refrigerator capacity, and above all, we had to remember that Snow Crescent is a winter sake to begin with. On that note, there is a new product out this year called NOON CRESCENT, and I would be happy if this could be a replacement for Snow Crescent. Also, Sunburst, which I had for the first time last year and enjoyed, should be coming out in the future, so I am looking forward to that as well. Honored Chrysanthemum, I will continue to enjoy it as much as I can.
Japanese>English
HoriHori
Senkinさくら OHANAMI生酛原酒生酒無濾過にごり酒
せんきんTochigi
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28
Hori
It has been a long time since I had SENKYO. It is a belated spring sake, Sakura OHANAMI. It has a sweet and sour taste that is typical of SENKYO, which even makes me feel at ease. Last year's SENKYO was very light-bodied and refreshing, but at the same time, it was thin and a little lacking in some areas. I have already purchased Kabutomushi, so I am looking forward to seeing how the Kabutomushi changes with the return of Edo.
Japanese>English
HoriHori
Ubusuna山田錦 五農醸生酛原酒生酒無濾過
Hananoka ShuzoKumamoto
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35
Hori
We received a bottle of Yamadanishiki Gononosai from Sanchi. This is the second bottle of Yamadanishiki Gononozo. When I drank the 2023 Go-No-Mozo, the presence of the wooden vat was almost non-existent, and the taste was only slightly more complex than the two No-No-Mozo. This experience led me to the realization that the taste does not change much even if there are more no-brews, but this must be changed as of today. Even I could clearly sense the difference in this year's Go-No-Brew. The woody aroma that is typical of wooden vats can be felt from the moment the bottle is opened. The appearance is slightly more yellowish than the Ninonomoto. The base of the flavor is the same as usual, but with the addition of the woody aroma, the taste is more complex and intense than the Ninohbrewery's. To be honest, I have never tasted a pesticide-free, fertilizer-free brew. I am not confident that I can detect the difference between the two brews. Looking at the new twelve grades, it seems that the five-six-seven area will have a significant impact on the flavor. Personally, I am most looking forward to the 7th fermentation. The higher grades are probably more about environmental and cultural revitalization and preservation than taste changes.
Japanese>English
HoriHori
Sogga pere et filsヌメロ アン [Numéro un]生酛
Obuse WineryNagano
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28
Hori
Nagano sake continues. Today we had Numero Anne from Sogapeur Effice. Numero Anne is a sake brewed with Kyokai No. 1 yeast, a yeast isolated from Sakura Masamune's sake mother in Kyoto during the Meiji era (1868-1912), and distributed by the Brewers Association decades ago. Currently, it is only used by a very small number of breweries, including Obuse Winery, Sakura Masamune, the brewery where it originated, and Kinoshita Sake Brewery, which also brews Tamagawa in Kyoto. The Ilya Thornton [IL Y A 100 ANS] we received last year was a mixed fermentation of No. 1 and No. 2, but this is the first time we have received a single No. 1. The manufacturer's quality assurance period ended yesterday, and after today, the aroma and taste may become super maniacal. I don't know because I have nothing to compare it with, but I would like to think it was the best timing because it was very tasty. I wrote the other day that Shinshu Kamerei is a sake that can be enjoyed without hesitation, but I have the impression that Sogapère Ephis is a sake to be savored as if you were checking it out with a sip. The taste is complex and subtle, with a strong umami and acidity typical of sake yeast, and has a depth that allows you to discover something new each time you sip it. It goes well with Western food, and was a perfect match with carbonara pasta.
Japanese>English
HoriHori
Yamasan純米吟醸 ひとごこち うすにごり純米吟醸にごり酒
山三酒造Nagano
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28
Hori
We had the first Yamasan. It is Hitogokochi Junmai Ginjyo Usunigori. Following Shinshu Kamerei, this sake is from Ueda City, Nagano Prefecture. Like Ginkame, there was only one bottle left in the refrigerator of a liquor store, so I bought it together with Ginkame. At that time, there was another bottle each of Yamasan Yamae-Nishiki Usu-Nigori, San-do no Kako Shi-no-Kozo, and Yamada-Nishiki Go-no-Kozo in the fridge. I couldn't believe my eyes when I found them because they were all sold out at every liquor store at that point. It might have been a kind of cancellation of reservation or release of reserve stock. I wanted to buy all of them because I had been interested in all of them but had missed the timing, but due to the capacity of my refrigerator, I gave up on Yamasan Yamae Nishiki and gratefully bought four bottles. The first Yamasan was a delicious sake that lived up to the rumors. It showed a lot of energy from the moment the bottle was opened, and the mouthfeel was crisp and gassy. It has a fresh and juicy peachy flavor, with a graininess of rice that only nigori sake can have, and finishes with a sharp bitterness. I like light nigori sakes to begin with, but this one is right in the middle of my favorites. This is another sake that I found troubling.
Japanese>English
ジェイ&ノビィ
Hi Hori 😃 Nice to meet you, Mr. Yamasan and congratulations on your 200 check-in ㊗️㊗️ 🎉. My middle of the road favorite! The more you drink, the better it comes out 🤗.
Japanese>English
Hori
Thanks for your comments, Jay & Nobby 🤗. It was your 200th check-in! Thanks for letting us know 😊. Too many good drinks screams of happiness 😱.
Japanese>English
HoriHori
Shinshu Kirei純米大吟醸 美山錦純米大吟醸
Okazaki ShuzoNagano
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Hori
We had our first Shinshu Kamerei. It is a junmai daiginjo of Miyamanishiki, or silver turtle. It is a rare sake to find, but I was lucky enough to find a bottle left in the refrigerator of my regular liquor store. When the bottle was opened, it had a fruity ginjo aroma. The aroma is rather mild than floral. The appearance is clear and colorless, with a smooth texture that is not particularly viscous. No bubbles appear. When you drink it, a gentle sweetness spreads in your mouth as if it is melting away with the acidity. It has a clean, straightforward taste that goes down the throat easily without any unpleasant taste or alcohol. The fruity aroma that lingers in the nose from start to finish is pleasant. There is a slight bitterness hidden at the end of the sweet aftertaste, but even this is part of the harmony and is a nice accent. It is not a flashy or impactful type of sake, nor is it particularly unique, but this beautiful flavor, which seems to have been polished to the last detail, is perhaps the charm of Shinshu Kamerei. It is supposed to be a great sake, but you can enjoy drinking it without thinking about anything difficult. It was an amazing sake that I have never experienced anywhere else.
Japanese>English
ジェイ&ノビィ
Good evening, Hori 😃! Congratulations on your first Shinshu Kamerei at Gin Kame 🎉I would buy it if I found Ras One and forget about the price 🤗It's so good to let it go 😋Scary, isn't it?
Japanese>English
Hori
Thank you Jay & Nobby for your comments! The price was about the same as two bottles of our usual sake, but we had no regrets at all 😊. I finally found Shinshu Kamerei, it's great!
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