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HoriHori
開栓した日のみ記録します。

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9

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Fusano Kankiku
19(19.79%)
Senkin
13(13.54%)
Koeigiku
11(11.46%)
Kirinzan
8(8.33%)
大嶺
7(7.29%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Chiba
19(15.32%)
Niigata
18(14.52%)
Tochigi
14(11.29%)
Saga
11(8.87%)
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7(5.65%)

Timeline

HoriHori
Yuki no Mayu (Kamosu Mori)純米大吟醸純米大吟醸生酒
苗場酒造Niigata
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6
Hori
I received a bottle of Junmai Daiginjo from Sake Forest. This is a bottle that shocked me when I first started enjoying sake. It is still my favorite, so much so that I think it may be my favorite even now. It has been a while since I had it, but it is still delicious. It is slightly cloudy with a hint of gas. It has a sweet and sour taste like fruit and a lactic acidity like yogurt that fills the mouth. The aftertaste is surprisingly bitter and the aftertaste is not too sweet. It was so delicious that I could not stop drinking and almost finished the entire four-pack. I heard that the name has been changed to "Yuki no Mayu" this year, but I was relieved to hear that the contents remain the same. But personally, I am a little sad because I have a strong attachment to the name of the brewery that introduced me to the taste of sake. Is the name change due to the contract with the hotel? The hotel's website still introduces Kakusumori as a limited edition sake, so does this mean that Kakusumori is only available at the hotel and the general distribution is now called Yukinomayu? I would like to stay at the Hotel Kozumori someday, and I would be happy to see the sake from Kozumori again there.
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HoriHori
Kachikoma純米吟醸純米吟醸
Kiyoto ShuzojoToyama
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31
Hori
I was finally able to have a bottle of Katsuma, which I have been wanting to try someday. A member of my office was going on a trip to Toyama, so I asked him to buy a bottle for me. Three out of four people at my current workplace are sake lovers, and when we travel, we request each other to buy local sake from the destination. Since it was the first bottle, I was interested in the standard Honjikome, but since it was a rare opportunity, I was a bit excited and asked them to buy me a Junmai Ginjo. I have never even seen Kachikoma in Tokyo, but I heard that it was lined up at a special distributor in Toyama. I had imagined a subdued aroma and flavor, but I was not expecting it at the time of the aroma. The fruity ginjo aroma was gorgeous. The taste is sweet and delicious, yet clear and crisp. There is nothing unpleasant about the taste, which is also delicate. It is neither fresh, juicy, and rich nor, on the other hand, strong in aroma but light in taste. I wonder if this type of wine can be described as well-balanced. It does not give the impression of being particularly unique, but it has a presence that is a little different from the sake I have had in the past. It is understandable that there are people who go all the way to Toyama to buy this sake.
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ジェイ&ノビィ
Good morning, Hori 😃. Congratulations to Hatsukachikoma for ㊗️ 🎉! 3/4 of us are Sake lovers, great place to work👍If you travel a lot, you'll have more opportunities to drink local sake from all over the world😄.
Japanese>English
HoriHori
Senkin赤とんぼ原酒無濾過
せんきんTochigi
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30
Hori
Red Dragonfly has finally made its debut at our house. We basically open the bottles in the order they were purchased, so we just can't drink them in a timely manner. By the way, it is always pushed about 2 months. I checked the stock list in the refrigerator and found that this Akatombo was the last fall sake. Akatombo seems to be a so-called "fall-aged" sake that has undergone several months of aging after being fired in the bottle. Like other autumn sake brands, Akatombo has a deep and calm taste and does not have the freshness of Kabutomushi, but it has a sweetness that is brought out in addition to the acidity, and you can taste the sweet and sour taste. Akatombo is going to be a sake brewed with a traditional sake yeast next year, so I would like to remember this taste at the end of the fast brewing process.
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HoriHori
HijiriHizirizm 酒母活性酒原酒生酒
Hijiri ShuzoGunma
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33
Hori
I received a bottle of Hizirizm Sake Mother Active Sake from Seishuzo. I had seen it mentioned on social networking sites and was curious to try it. As the reputation suggests, it was a bit tricky to open the bottle. It is very fizzy, so you have to be careful not to spill it. While chilling the bottle in the bottle cooler, I repeatedly opened and closed the bottle, and from the middle of the bottle, I adjusted the opening angle by less than a millimeter to find the point where the speed of the bubbles rising and disappearing reached an equilibrium. It took more than 20 minutes to pour the bubbles into a glass. The aroma was fruity itself. It has a sweet, sour, and refreshing aroma, just like apples. When I drank it, my impression was the same: it was so apple-like that it was a wonder that there was no apple juice in it. It is hard to believe that it is made from rice. The alcohol content is 5 degrees, so you can drink it like a juice. On the other hand, unlike most sake, there is no lingering aftertaste, no change in aftertaste, and no sense of sharpness. It has a very straightforward taste. I was able to rediscover how complex and mysterious the sake I usually drink tastes.
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HoriHori
Fusano Kankiku剣愛山 50 -Chronicle- 別誂純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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30
Hori
This is a special limited edition of Kangiku Kenaiyama's special order product. While the nationally distributed product is an "unfiltered, once-fired, raw sake," this limited edition is a "Nakadori, unfiltered, raw sake. It is sold exclusively at Yajima Sake Shop and features the Yajima Sake Shop symbol on the neck label. It is rare to have the opportunity to taste the same sake at the same time, so we compared them side by side. First, we tasted blind. We prepared two identical glasses, wrote "Nama" and "Hi" on masking tape and stuck them on the back of the plates, poured equal amounts, and shuffled them around to compare. Of course, the taste and aroma were the same in general, but there were differences at the point of aroma before drinking, and I was able to guess each one with little hesitation. The aroma is a little more floral and sweeter in the raw version. When I drank it, I found the fire-aged one to be somewhat crisp and refreshing, while the raw one tasted more juicy and sweet. However, the raw version also has a crispness that is more transparent than the other Kangiku, so it seems that the crispness felt when drinking the hi-ire version is not only due to the hi-ire process. It was a valuable experience to realize how the flavor changes with or without hi-ire.
Japanese>English
HoriHori
Fusano Kankiku剣愛山 50 -Chronicle-純米大吟醸原酒無濾過
Kankiku MeijoChiba
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31
Hori
A bottle of Kangiku's Occasional Series, Ken Aizan 50, was opened. Aizan, which originated in Hyogo Prefecture, is grown at the foot of Mount Kenzan in Tokushima Prefecture. This Junmai Daiginjo is made from 50% polished rice. The label features a picture of Mt. The taste is fresh and juicy. There was a slight gassy feeling immediately after opening the bottle, and fine bubbles could be seen in the glass. It has a sweet flavor that is typical of Aizan and the fruitiness of Kangiku. However, it is light and has a more refreshing taste than the usual Kangiku, perhaps due to the fire-refining process. The label on the back of the bottle says "clean, clear, and transparent," so it must be exactly what they were aiming for. Actually, I have a non-hiki-irradiated raw version of this sake, so I would like to test it at a later date to see if the refreshing taste is due to the fire-irradiation process or the brewing method.
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HoriHori
Koeigiku月影原酒生酒無濾過
Koeigiku ShuzoSaga
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39
Hori
We received Koei Kiku's Tsukikage. This sake is made from Kame-no-o and is an unfiltered, unpasteurized sake. Although it is an unfiltered nama sake, the production date is March 2024, half a year before its release. It was bottled and stored in ice temperature without being heated. It is the same as the previous Hakutsuki bottle in that it is an unfiltered, unfiltered, raw sake stored in ice, but I felt that the taste was very different. While Hakutsuki is mellow and smooth, Tsukikage is more assertive and rich in flavor. In addition to the difference in the raw material rice (Hakutsuki → Jinriki, Tsukikage → Kame-no-o), the fact that Tsukikage is brewed with natural lactic acid bacteria may also have an effect. Even stored sake has an attack of freshness, and the woody astringency that is always typical of Koeikiku is still present in the complex and powerful flavor. This consistent "character" gives us a sense of security that no matter what we drink, it will always be a Koei-Kiku. I am beginning to miss the Snow Crescent, which is what made me fall in love with this "character" of Koei Kiku.
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HoriHori
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41
Hori
We had Hana Yuu from Ryoseki Shuzo. My first Hanayuup was a junmai sake, Rikuwada. I had heard that the Takagi Brewery of Jyushiyo was involved in the creation of Hanayuup, so I had always been interested in this brand. We do not know the details of their involvement, but the official website indicates that Takagi Shuzo introduced Omachi and Rikuwada to us, and that he must have given us some advice on the brewing process. It seems that Takagi Brewery also named the sake "Hanayuup," and the website also expresses their gratitude to Takagi Brewery. Hanamup is said to be scarce in four-pack bottles, so we were lucky to come across it. The taste is rich and sweet. The umami sweetness is strong, but the bitterness and alcohol spiciness give it a nice sharpness. As with the Kawanakajima Genmai from the other day, the high alcohol content is probably the reason why this dark flavor is so well balanced. Although it is bottle-fired and has no gaseous sensation, I can feel the freshness when I drink it, so it seems that they are very particular about the fire-firing process. As someone who has never had a Jyushiyo, I am not sure how much of this sake is similar to Jyushiyo or how much is completely different, but Hana Oup is a very tasty sake. At the same time, it made me want to try Jyushiyo again.
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HoriHori
夏どぶろっく夏どぶろっくにごり酒
Hachinohe ShuzoAomori
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30
Hori
This is my third bottle of summer dobrokku this year. I drank it in August and liked it so much that I got two bottles after that, and as a result, I had the luxury of drinking one bottle each in August, September, and October. As a lover of activated nigori sake, I was able to have it play a major role as a bridge to the new sake season, when nigori sake is released from each brewery in November. For me, the significance of Natsu Doburokku is great. The third bottle of Natsu Doburokku was the first ever to be opened. Perhaps the fermentation had advanced due to the long storage period, or perhaps the bubbles had become stronger, and I must have struggled for nearly 10 minutes opening and closing the bottle. When I finally poured it into a glass after it had settled down, I was greeted as usual with a shrieking carbon dioxide gas and an indescribable aroma. The refreshing taste and gasiness go well with meat and fried foods, so although it is a summer sake, it can be enjoyed not only in summer. The sizzling taste is pleasant and easy to drink, so it is easy to drink in large gulps, and the sake runs out quickly. I finished the last bottle in no time at all. Let's meet again next year for sure. Until then, goodbye.
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HoriHori
Kawanakajima Genbu純米吟醸 雄町 無濾過生原酒純米吟醸原酒生酒無濾過
ShusenkuranoNagano
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34
Hori
I received a bottle of Junmai Ginjo Omachi from Kawanakajima Genmai. I purchased it at a liquor store in Gunma Prefecture where I stopped by on my summer trip home. It is the same place where I bought Sakiyami the other day. I knew that it was a hard-to-find brand, so I couldn't believe my eyes when I found it on the fridge. Including this Omachi, I think there were four or five varieties with different specifications. I don't think there was any kind of restriction on purchase. I was surprised when I drank it. This is delicious. Even if you discount preconceived notions, it is delicious. Sweet and fruity aroma. The moment it enters the mouth, it gives a sharp impression. After that, there is a rich sweetness and umami, perhaps derived from the Omachi grape. At the same time, the contradictory bitterness spreads quickly, and finally, the sharp spiciness of the alcohol finishes it off. After drinking it, I looked at the label on the back and was convinced. I had almost forgotten that 16 degrees of alcohol was like this, as there have been so many low-alcohol sakes recently. I like low alcohol, but I now understand that there is a taste unique to sake that can only be achieved with this alcohol content. Sweet and bitter. It is tasty and spicy. Sharp, clear and clean. It was a supreme bottle that had the best parts of both modern sake and classical sake.
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ジェイ&ノビィ
Good morning, Hori 😃 I'm very thankful for the liquor stores that usually carry Genmai 🤗You're right, there are some tastes that you can't feel unless it's a solid strength 😚.
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Hori
Jay & Nobby, thank you for your comments! I really appreciate it. We don't get there often, but we will definitely stop by on our next trip home 🚙.
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HoriHori
Fusano KankikuOcean 99 橙海 Arrival純米吟醸原酒無濾過
Kankiku MeijoChiba
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31
Hori
Kangiku's Ocean 99 Orange Sea is now available. The subtitle of the Ocean 99 is "Arrival," and it is part of a trilogy along with Ginkai Departure and Kukai Inflight, each of which was designed to resemble an airplane flying over Kujukuri. The unexpected combination of sake and airplanes is probably due to the fact that the toji of Kangiku is a former aircraft mechanic. The final bottle of the Flight Trilogy, Toukai, is also the last in the Ocean 99 series. It is an autumn sake position of Kangiku, and it is an autumn sake that has been aged for one summer after it is pressed and fired during the cold season. When poured into a glass, it has a sweet aroma and a slightly cloudy appearance. It is not cloudy, but rather a slightly cloudy white color. Although it is supposed to be a fire-aged sake, there are slight bubbles, and when you drink it, it has a gaseous and fresh feeling. The atmosphere is quite different from the hiyaoroshi sake we have been drinking recently. The taste has a concentrated flavor, as is typical of autumn sake. Because it is fresh, it is not round and smooth, but it has a more dense sweetness than usual Kangiku, and is as fruity as ripe tropical fruits. We enjoyed this autumn sake full of Kangiku's character.
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HoriHori
大嶺3粒 生詰ひやおろし 雄町生詰酒ひやおろし
大嶺酒造Yamaguchi
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26
Hori
Two consecutive hiyaoroshi from Omine. Yesterday was Yamadanishiki and today is Omachi. The Omine label looks simple and informative, but as you get used to it, you can grasp it at a glance because the specifications are classified by the color of the bottle, the number and color of rice printed on the bottle, and the shape of the bottle. Since this hiyaoroshi is the same raw hiyaoroshi as yesterday's Yamada-Nishiki, the mouthfeel and taste direction are the same when drinking it, but that is why I could clearly feel the difference in the sake rice. Yamadanishiki was full of umami sweetness, but Omachi has an even deeper sweetness and richness. If I had to describe it, I would say that Yamada-Nishiki is suitable for meals, while Yumachi is satisfying on its own. It is very interesting to compare different sake rice varieties, and I would be very happy to see a release like this Omine or the recent Kangiku Discovery Series. This time it was easier to tell the difference than the Kangiku Discovery Series, which made the comparison more enjoyable. (If it is hard to tell the difference, I would drink too much.)
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HoriHori
大嶺3粒 生詰ひやおろし 山田錦生詰酒ひやおろし
大嶺酒造Yamaguchi
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29
Hori
赤武の琥珀に続いて大嶺の秋酒、生詰ひやおろしの山田錦です。 生詰ということは、春に上槽して火入れをした後、夏の間貯蔵しておいたお酒ということですね。 大嶺らしいマスカットフレーバーはそのままに、熟成によって丸みとなめらかさがもたらされ、いつものフレッシュな飲み口とは違うまろやかな旨みいっぱいの一本です。 熟成されても仕込み水の持つミネラル感は失われず、大嶺ならではの苦味を伴う後半の余韻は健在です。 今回、この山田錦バージョンと一緒に雄町バージョンも購入してあるので、後日飲み比べを楽しみたいと思います。
HoriHori
Akabu琥珀純米吟醸ひやおろし
赤武酒造Iwate
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34
Hori
I received the autumn sake, Amber, from Akabu. The summer sake, Jade, was delicious, so I was curious to purchase the autumn version of the same series, Amber. Poured into a glass, it looked pale yellow with a strong yellow tinge, just as the name "amber" implies. There is no gassy feeling, and the lack of air bubbles accentuates its glossy transparency. The mouthfeel is smooth, as is typical of autumn sake, with a mild sweetness and gentle acidity that fills the mouth. Although the direction of the taste is different from that of Jade, which was fresh and juicy, there is a commonality in the clean taste that has no unpleasant parts even though it has a deep flavor without any cloying taste. In other words, it has a clean and elegant taste. That is not to say that the taste is lacking in individuality, but the balance and quality of the taste is unparalleled and unique. I will continue to actively drink Akabu if I am interested in it.
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HoriHori
Senkin線香花火原酒無濾過
せんきんTochigi
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25
Hori
We have opened a bottle of Senkohana Senkohana. We drank the last of the Kabutomushi the other day, and now that most of the summer sake has disappeared from the fridge, it is time for the Senkohana, which signals the end of summer. The label on the back of the bottle reads, "Do you have anything left to do in the summer? on the back of the bottle is deeply moving. Sparkler is the first assemblage I have ever had. It is a blend of Modern Sengoku Mukonin and Classic Sengoku Mukonin, which were brewed for Senkohana. I should have tasted each of them beforehand and immediately "left overs from the summer". The first taste was sweet and sour light-bodied, typical of Sentori. The acidity is similar to that of Kabutomushi, but it is also umami and complex, giving it a sense of depth. It has a refreshing crispness, but there is also a lingering sweetness that lingers on the palate, which is a strange sensation. Is this what you call an assemblage? I am not sure which part of the wine is characteristic of which, and I regret that I left it unfinished in the summer. There is also a mellow part that is the result of the summer of fire-brewing, which makes us feel the loneliness of the end of summer and the anticipation of the season of abundant harvest. This year will be the last year for this recipe due to the return of Edo from this season. How will next year's sparkling fireworks be made and how will they taste? We are looking forward to it.
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ジェイ&ノビィ
Hi Hori 😃 Summer leftovers...reading Hori's comment, we have a lot of them too 🤔I've only had one sparkler 😅I'm looking forward to your new recipe 🤗.
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Hori
Jay & Nobby, thanks for your comments! There are so many things, both drinking and otherwise, that I wish I had done when I think back on them😅. Fall is shorter than summer and we want to spend it without regrets 🍂.
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HoriHori
Sakuyabi純米吟醸 直汲み 荒ばしり純米吟醸荒走り
Kimusume ShuzoGunma
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22
Hori
It has been a while since I have had a bottle of Sakiyami from the Takamusu Shuzo brewery in my hometown of Nakanojo-machi, Gunma Prefecture. Our first encounter was with Koyama Shoten, and this second bottle was purchased at a liquor store we stopped by when we went back home about two months ago. The specs are the same as the last time we drank it, a Junmai Ginjo Naokumi-Arabashiri. There were several other different specs, so I had a hard time deciding, but I chose this pink label that impressed me the first time I drank it. I peeled off the sticker warning me to open the bottle, and as I was opening the bottle, I heard a "pop" and the bottle almost flew out of the bottle. It remained in my hand because I had not finished sealing it, but if I had sealed it all at once, it would have flown away somewhere. It is almost transparent pale yellow with a slightly thickened texture. The fine bubbles show off its freshness. When you drink it, it has a rich sweetness and acidity. It has a fresh mouthfeel with a slight gassy sensation. The second half of the bottle has a firm bitterness, and the sharpness is perfect. There are no unpleasant tastes, so you can face the taste head-on without thinking about anything difficult. As I thought the first time I drank it, I feel it is one of the most delicious sake for my personal taste, without any prejudice.
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ジェイ&ノビィ
Good evening, Hori 😃. Sakiyami! I haven't come across it yet 🥲I saw your review and it looks like it could be sweet 😍I'll have to look for it again 😙‼️
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Hori
Thank you for your comment, Jay & Nobby 😊. I hope there will be more distributors of Sakiyami. It has a strong sweetness, but the bitterness in the latter half of the taste is very strong, so it's hard to get tired of drinking it!
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HoriHori
Koeigiku白月原酒生酒無濾過
Koeigiku ShuzoSaga
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36
Hori
October 1, Sake Day, we opened a bottle of Koei Kiku's Hakutsuki. We have enjoyed most of the summer sake we purchased, so today is the start of autumn sake in our house, albeit belatedly. Since I started to enjoy sake seriously at the end of last year, this Hakutsuki is my first autumn sake. It may be different from the real autumn sake called hiyaoroshi, but it is bottled in spring and stored in ice temperature during the summer before shipping, so it was not hard to imagine that it is different from the Koueikiku I know. When I actually tried it, the unusual taste made me feel the "autumn" in sake. First of all, unlike the usual Koei Kiku, there was almost no gasiness. When poured into a glass, no bubbles appeared and the appearance was very calm. When drinking it, there is no gassy feeling, and while it does not have the usual freshness, it has a smooth texture and silky mouthfeel. Not only the texture but also the taste is mellow without any sharpness, and while the rich umami is felt as if it clings to the tongue, the acidity, astringency, and woody nuance like a barrel aroma typical of Koeihiku are still present, and I think I saw a new and different face of Koeihiku. I am suddenly looking forward to other brands of autumn sake.
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HoriHori
Senkinかぶとむし おりがらみ原酒生酒無濾過おりがらみ
せんきんTochigi
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Hori
This is the last of the five Kabutomushi we caught this summer. The final bottle is a Mimasu Kabutomushi, a directly pumped oriki-barrel. Although we did not consider winterizing it, we opened the bottle believing that it will be released again next year. With this bottle, we have the luxury of drinking Kabutomushi every month from June to September. Even though it was every month, it had been more than a month and a half since I last drank it, so I was able to taste it again with a fresh mind. Kabutomushi is still delicious. It has a light taste with a sharp acidity. The low alcohol content of 14 degrees Celsius also helped to keep the cups flowing one after another. I rarely finish a four-pack in one day, but I did today. I heard that next year the sake will be made using the "ikuhashi" method, so the atmosphere of the sake will be a little different. It will take more time to make the sake, so I wonder if the production volume will drop. I am looking forward to and supporting Senkyoku's return to Edo, although I have some misgivings. First of all, I will be waiting with great anticipation for this year's snowball to be switched over to the sake brewing method.
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ジェイ&ノビィ
Good evening, Hori 😃. Yikes! 5 rhinoceros beetles is awesome 🤗 in sakewa season record 🤔. How will the Senkori change? Looking forward to it!
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Hori
Thank you for your comment, Jay & Nobby♪ I was driven by a mysterious sense of mission and found myself with 5 😅It was a happy miscalculation that we got a special order from Mimasu 😅In fact, I also bought an Akatombo that day, so the next fun thing is coming up soon!
Japanese>English
HoriHori
関東の華かんとうのはな 純米大吟醸 生酒純米大吟醸生酒
Hijiri ShuzoGunma
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Hori
This is the second of two bottles of Kantou no Hana (Kanto no Hana), Junmai Daiginjo, purchased at the direct sales store of Sei Shuzo where we stopped on our way back home. The label is the same as the first bottle of Junmai-Daiginjo-Active Sake, with three-dimensional foil-stamped letters on a raised surface. As the label on the back of the bottle says, this nama-zake seemed to be a limited edition for direct retailers. As soon as the bottle is uncorked, it has a sweet and fruity aroma. When poured into a glass, the color is pale yellow. As is typical of nama-shu, tiny air bubbles drifted in the air, giving the impression of freshness even visually. The aroma is a gorgeous ginjo aroma. From the aroma, I imagined a modern taste, but when I drank it, I was surprised to find that it also has a classical flavor. It has a strong umami flavor with a mild acidity, so it does not feel heavy. The classical sake character seems to come solely from the crisp alcohol taste. The bitterness and astringency are kept in check, and the lingering aftertaste is faint and fades away due to the clear flavor with little clutter that only a daiginjo can offer. Like the Junmai Ginjo Activated Sake, this Junmai Daiginjo is a sake with a wide range of characteristics. It was a bottle that made me suddenly interested in other sake made by Seishuzo.
Japanese>English
HoriHori
関東の華かんとうのはな 純米吟醸 活性酒純米吟醸生酒にごり酒
Hijiri ShuzoGunma
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Hori
This is the first of two bottles of Kanto-no-Hana (Kanto no Hana) that I purchased at the direct sales store of Sei Shuzo when I went back to my hometown Gunma in the summer. In Tokyo, you often see Sei and HIZIRIZM as Sei Shuzo's sake, but this Kanto-no-Hana was the first bottle for me. The label features foil-embossed letters on a raised surface. Following the bottle-opening warning tag, I chilled it well and opened it slowly without any spurting. After stirring the lees and pouring it into a glass, bubbles gradually appeared on the inner surface of the glass. The aroma is mild, but when you drink it, you can taste the strong umami and acidity. It has a gaseous and fresh mouthfeel. It also has some classical sake nuances. It can be enjoyed on its own, but it also has a wide range of acceptability as a food sake that can be matched to both Japanese and Western occasions. This is the third sake from Gunma, following Sakiyami and Oze no Yukidoke. There are many other sake that I would like to try, such as Ryuki, Machida Shuzo, and Tsuchida. I will continue to enjoy sake from my hometown little by little.
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