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HoriHori
開栓した日のみ記録します。

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124

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9

Most Check-in Brands

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%)
Yamaguchi
7(5.65%)

Timeline

HoriHori
大嶺SAKURA CUP純米大吟醸
大嶺酒造Yamaguchi
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28
Hori
I received a SAKURA CUP from Daimine. From the rice markings, the contents are probably three grains of Yamadanishiki. It had a juicy mouthfeel with umami and sweetness, reminiscent of fresh muscat or pineapple fruit. The acidity and overall lightness of the flavor makes it a good match for any meal, Japanese or Western, and it seems to go well with delicate dishes. This time, I took it out camping to take advantage of its one-cup advantage and drank it with a camp meal that was rich in flavor, such as a meat dish. After dinner, drinking Omine while gazing at the campfire was also exceptional, and I am grateful to Omine Sake Brewery for producing a one-cup of their delicious sake. Sake is not very portable, not only in one bottle, but even in four-pack bottles, so I would be happy if other sake breweries would offer one-cup, one- or two-pack bottles in small quantities, even if it is a small amount. I bought six bottles and have three more to go, so I will look forward to enjoying the rest during hanami (cherry blossom viewing).
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HoriHori
KoeigikuSNOW CRESCENT さがびより原酒生酒無濾過
Koeigiku ShuzoSaga
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32
Hori
I found myself in my third Koei Kiku. This time it is Snow Crescent. This is the second bottle of Snow Crescent, but the first one is Yamadanishiki, and this time it is from Agabiyori. The rice is different. I have never tasted Sagabiyori before, so I looked it up and found out that it is not a rice for sake brewing. The carpenter who was involved in the brewery's reconstruction had grown Sagabiyori at his house and decided to use it as sake rice because it was so tasty. Although I did not directly compare the two bottles, I felt that they were from the same brand and had the same taste system. When tasting only the supernatant, it has a fresh mouthfeel with a gaseous sensation, sweetness, acidity, and at the same time, a woody atmosphere like a barrel aroma. When the lingering bitterness is added, it tastes like grapefruit squash. When the lees are mixed, the flavor of rice and lactic acidity are added, and the taste becomes mellower and more complex, with more depth. Again, I was tasting the flavors to make sure I was tasting the right elements, and I was almost out of the 4-gou bottle. Next time, it might be better to buy a bottle. The inside of the glass is water.
Japanese>English
HoriHori
Yuki no Mayu (Kamosu Mori)純米大吟醸純米大吟醸
苗場酒造Niigata
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34
Hori
The second bottle is a Junmai Daiginjo from Kozumori. It is delicious the moment you drink it. It tastes intuitively good without any difficulties. This may be my favorite. Last time I drank only the supernatant without knowing it was lightly cloudy, but this time I drank only one glass of supernatant. After that, I had it with a mixture of lees. It tastes like mixed fruits such as peach and pineapple with yogurt. It is like a dessert to drink. The gentle gassiness adds freshness to the sweetness, making you want another sip right after drinking it. It is also a sake that makes you want to drink too much of it. Next time, I will try Junmai Ginjo. The inside of the glass is water.
Japanese>English
HoriHori
amayadori特別本醸造原酒生酒
kawabu jozoMie
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25
Hori
This is finally the third in a series of three prototypes by amayadori. The title is "Festival. Unlike the previous works, "Tianyin" and "Shukuyuu," this word has no nuance of rain. The contrast between the sunny word and the image of rain creates a nostalgic mental landscape. The taste is in the same direction as the previous two bottles, fruity and refreshing. The festivities are light on sweetness, with a touch of blue fruit freshness. The refreshing feeling that comes afterward is similar to that of Tian Wen, but it is not as alcoholic and not too spicy as Tian Wen. The aftertaste does not have the complexity of Tengwen, but fades out with a cleanness similar to that of Shukuyuu. It is an image of the good points of Tenryu and Shukuyu. Looking at the different personalities of each, it seems as if they are trying to derive the right answer from the two extremes of taste they have challenged themselves with Tenryu and Shukusame. A new honjozo sake that tastes like a ginjo sake. It seems as if it has already been realized with the festival, but the three series so far are only prototypes, and will there be a finished version in the future? When the finished version is released, I would like to get my hands on the three prototypes again and compare them at the same time.
Japanese>English
HoriHori
amayadori宿雨 -prototype-特別本醸造原酒生酒無濾過
kawabu jozoMie
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25
Hori
This is the second in a series of three prototypes for amayadori, a new honjozo sake that is like a ginjo sake. Shuku-ame" is a word used to describe rain that continues to fall day after day, or rain that has continued to fall since the night before. It is a beautiful name for a word related to rain, following on from Tianwen. The illustration on the label may be a scene of a window looking out at the continuous rain. This Shuku-ame is a special honjozo unfiltered unpasteurized sake, just like Amenuwa, and when the two are poured into a glass and placed side by side, they look exactly the same. The two bottles look exactly the same when poured into a glass and placed side by side, and although they are similar in taste, the difference becomes clear when you compare them. Both have the same fruity sweetness and acidity on the palate, but while the Amenashi has a strong pineapple-like sweetness, the Shukuyu has a ripe mandarin-like atmosphere, as the label on the back of the bottle suggests. The sharp aftertaste that comes early on is also similar, but Shukuyu is not as spicy as Tengwen, and is rounder and gentler, making it more juicy. While Tengwen has a complex aftertaste of bitterness and astringency, Shukuyu has a clean finish with a touch of acidity. Despite their different tendencies, I thought both sakes were trendy and delicious. I have the impression of a unique Tengwen and a slightly more refined Shukuyuu. In this way, I am now looking forward to comparing the two sakes to see what the third one, Festival, will be like.
Japanese>English
HoriHori
amayadori天泣 -prototype-特別本醸造原酒生酒無濾過
kawabu jozoMie
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29
Hori
I was attracted to amayadori by the naming and label. It was one of three prototype patterns created to develop a delicious honjozo sake. This is prototype #1, subtitled "Tenryu" (meaning "heavenly tears"). The meaning seems to describe rain falling even though there are no clouds in the sky and it is clear. What a beautiful word. The specs are special honjozo unfiltered unpasteurized sake. The moment the cork is opened, a sweet fruity aroma spreads. The sake is a shiny pale yellow color, typical of nama sake. In the mouth, it has a soft texture and tastes sweet and fruity with a hint of sourness. It has a mellow sweetness that reminds one of moist fruit, followed immediately by a refreshingly dry aftertaste. The lingering taste also includes bitterness and a slight astringency, giving the wine a sense of depth of flavor. This refreshing aftertaste is probably due to the fact that this is a honjozo. The sweetness and spiciness are harmonized without discomfort, making it a very tasty sake. I interpreted this as a sake that has a unique, delicious Honjozo taste that is different from that of Junmai, rather than a delicious Honjozo sake = a sake like Junmai. We are very much looking forward to the prototypes of the other two patterns and the finished version that will appear in the future. *The glass in the image is filled with water.
Japanese>English
HoriHori
Atagonomatsuはるこい 純米吟醸純米吟醸生酒にごり酒
Niizawa JozotenMiyagi
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29
Hori
We had a repeat purchase of "Harukoi" which was delicious. It was a more beautiful pink color than the first bottle and did not settle at all after a few days in the refrigerator. The taste is the same and as delicious as ever. Again, I enjoyed the oni pairing of strawberry and cream cheese wrapped in prosciutto. It is still the best. The texture was very smooth on the tongue as it was so nicely mixed that no sedimentation occurred. The gasiness was not as strong as in the first bottle. I think this bottle is more complete and is probably the original quality, but personally, I liked the rough texture of the first bottle as well. The feeling of tasting the ingredients. Come to think of it, there were far more rice grains left in the first bottle than in the second. The rice grains that remained in my mouth were like strawberry crumbs, and I felt it was more strawberry-like. The first bottle was bottled in February and the second in March, so whether it was a month-long difference or a tank-by-tank difference, the fact that they are not always the same is fascinating to me. I was very happy to buy the second bottle for all these reasons.
Japanese>English
コタロー
Hi Hori, nice to meet you! I always refer to your reviews ✨I got this one the other day, too...time? I also got this the other day. I'm always interested in your reviews and I'm always happy to read them ✨I got this one the other day and it tasted great.
Japanese>English
Hori
Nice to meet you, Kotaro! Thanks for your comment 😊 I just thought that I let the first bottle sit for almost a month from the time I bought it until I drank it, so that may have had an effect💦. I just stocked up on my third bottle today 😋.
Japanese>English
HoriHori
Koeigikuアナスタシアグリーン原酒生酒無濾過
Koeigiku ShuzoSaga
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38
Hori
The second bottle of Koei Chrysanthemum is a refreshing label, Anastasia Green. I enjoyed Snow Crescent so much that I decided to buy Koei Kiku when I could find it. It is as fresh to drink as the label suggests. It has a fruity, full-bodied, sweet, mellow sweet taste with little bitterness and astringency like Snow Crescent. Easy to drink at 13% alcohol. It has a woody, oaky aroma similar to that of Snow Crescent, which gives it a unique character that is not found in other liquors, even though it tastes more trendy. This aroma allows the sweet and sour sake to blend effortlessly with Japanese food. We have already secured our next bottle of Koei Kiku and look forward to another experience.
Japanese>English
HoriHori
Beau Michelleスノーファンタジー原酒生酒にごり酒
Tomono ShuzoNagano
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26
Hori
The first Beaumichel is a wintertime-only Snow Fantasy. It is already the season for spring sake, but it is so cold that snow is predicted, so it is a winter sake again. It is lightly nigori (light nigori), but I took a sip of the supernatant first. It is so sweet and sour that it makes your salivary glands tingle. Perhaps it was the color of the label that made me think I was drinking apple juice when in fact I was drinking sake. There is no bitterness or astringency at all, and none of the sake-like characteristics are present. The alcohol content is 9%, so you can drink it lighter than you would normally drink sake. I don't think there are many people who would call it sake if they drank it blind. It has a different taste when mixed with lees and drunk lightly nigoromi (light nigori). A lactic acidity is added and the taste becomes mellow and soft, transforming it from apple juice to grated apple. I stopped halfway through because it would have been a waste to drink it all up, but it is a low alcohol 500ml, so I would normally finish it.
Japanese>English
HoriHori
Atagonomatsuはるこい 純米吟醸純米吟醸生酒にごり酒
Niizawa JozotenMiyagi
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33
Hori
Pink nigori sake, perfect for the Dolls' Festival. It is Atago no Matsu no Harukoi. I bought it because it is a regular popular spring sake. The pink lees caused by red yeast reaches the neck of the bottle. I have never had nigori sake this thick before. I carefully opened the bottle so that the lid would not fly off, slowly stirred it and poured it into a glass, which still made big bubbles of puku-puku even in the glass. The sloshing mouthfeel was just like a strawberry shake, as I had heard. It was not as sweet as I had imagined, but perhaps influenced by the color and mouthfeel, I was surprised to find that it really tasted like strawberries. I made the strawberry & cream cheese prosciutto roll that was recommended by Sakelabo Tokyo and paired it with it, which was shockingly perfect. When you eat the prosciutto roll and put the harukoshi in your mouth in the middle, the flavors connect seamlessly. The texture of the prosciutto roll, the texture of the sake, the image of the color, the sweet and sour taste, if anything, were such a perfect pairing that both tasted the same. There are fine rice grains left in the sake, which are similar to the grains of strawberries, even to the point where they look like grains of strawberries. It was the first time I experienced the type of sake by itself, and I am glad I bought the Harukai because I was able to experience the oni pairing as well.
Japanese>English
HoriHori
Hidakami助六初桜 生酒純米大吟醸生酒
Hirako ShuzoMiyagi
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12
Hori
Hidakami Spring Sake was released on March 3, Hinamatsuri Day. This is the first bottle of Hitakami. On the back of the spring-like label with dancing cherry blossoms, there is an illustration of "Recommended 8 pieces of Edomae Sushi for Spring" with the phrase "If you're going to do it with fish, it's Hitakami". My first sip was "sweeter than expected. As a Niigata native (my first encounter with sake was in Niigata), I tend to imagine dry sake when I hear that it goes well with sushi, so the sweetness was a surprise to me. It has a freshness that is typical of nama-shu, and while it is sweet and full of flavor, it is not in the fruity and juicy direction of the trend, and it has a clean aftertaste because it is well balanced. It is delicious on its own, but this refreshing taste definitely makes it suitable for mid-meal consumption as well. The sushi we paired it with was not Edomae Sushi but Chirashi Sushi for the Hinamatsuri (Girls' Day Festival), and we were convinced of that after enjoying it together. The sweetness of the sake matched perfectly with the sweetness of the sushi rice. It also matched perfectly with the sweetness of the omelet and the cooked conger eel. The sake was also very sharp, so it went well with sashimi such as tuna and sea bream. It even seemed to enhance the flavor of the chopped nori. As one would expect from a sake from Hitakami, which is said to be an excellent partner for sushi. I would like to try the dry standard sake as well.
Japanese>English
HoriHori
Fusano Kankiku愛山50 -Red Diamond-純米大吟醸生酒無濾過
Kankiku MeijoChiba
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31
Hori
This is Aizan 50 from the Occational series of Kangiku brewery. I have been following Kangiku's OCEAN 99 series, but this is the first time I have tasted Occational series. I tasted the Aizan 50 at the OCEAN 99 series, but the moment I drank this Aizan 50, I felt "Oh, it's KANGIKU". Of course, it tastes different from OCEAN 99 Ginkai and Nagi, but the underlying flavor seems to be common. Is this the taste of the water or the brewery? Perhaps it is a characteristic of Aizan, but like Omine, this sake was sweet, juicy, and very tasty. The sweetness does not end there, but the gentle acidity and slight bitterness along with the gaseous sensation refreshes the palate without disturbing the lingering sweetness, which is probably due to the brewing technology of Kangiku Meikozo. My family is a flower farmer, and I have seen electric chrysanthemums since I was a child, so the electric chrysanthemum from the Occational series is one of the sakes I would definitely like to try.
Japanese>English
HoriHori
大嶺3粒 火入れ 愛山
大嶺酒造Yamaguchi
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28
Hori
I've always wanted to try drinking Daimine someday. My first Oumine turned out to be a 3-grain fire-aged Aizan. I was looking at social networking sites and saw that various sake breweries were releasing Aizan sakes all at once, so I was curious about this bottle and purchased it. Is there a reason why Aizan sake is released in February? I did some quick research on Aizan and found out that it is the same strain of sake rice as the short stick ferry used to make the Kamo Nishiki cargo tag sake that I drank just before. The more I learn about its origins and how it is still grown today, the more interesting sake rice it is. This was my first Omine, so I can't compare it to other specs, but it was very juicy and beautifully flavored. I can't help but compare it to Kamonishiki, which I drank just before, but while it had the same level of sweetness and umami, it had more acidity and bitterness than Kamonishiki, and the alcohol in the back of the mouth was more noticeable in the nose, making it feel tighter and clearer overall. It is no wonder that some people call Aizan(ma)nia, for Aizan has an appealing historical background as well as flavor. Like Kamonishiki, Omine has a variety of rice used, and its seasonal sake seems to be popular as well, so it has become a brand that we cannot take our eyes off of in the future.
Japanese>English
HoriHori
Kamonishiki荷札酒 短桿渡船 純米大吟醸純米大吟醸無濾過
Kamonishiki ShuzoNiigata
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28
Hori
Kamo Nishiki's cargo tag sake. The rice used for this sake is "Tansokutatsubune". I have never heard of this variety before, but when I looked it up, I found that it is the offspring of Omachi, the parent variety of Yamada-Nishiki. I am not familiar with sake rice, but I have heard of Omachi and Yamada-Nishiki. The taste is fruity and juicy. The taste is fruity and juicy, right in the middle of the mellow sweet sake that I have personally tasted. The texture is light yellow and slightly thickened. If you look closely, you can see fine bubbles. The fresh, fruity aroma, like that of nama-zake, is refreshing, and the taste is light with a strong sweetness and acidity. I first encountered Kamo Nishiki about 15 years ago. It was when I was living in Niigata due to a job transfer. At the time, I had the image of a light, dry, Niigata-style food sake. I remember hearing that it was a regular sake of my colleague's father who lived in Kamo. Do you still make locally produced sake in addition to the sake made from the same rice? It seems that there are many variations of the rice used for the sake, so this is a brand that I would like to pursue.
Japanese>English
HoriHori
Kirinzanぽたりぽたり<越淡麗>純米吟醸原酒生酒
Kirinzan ShuzoNiigata
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23
Hori
My favorite Kirinzan Potari-Potari. This is a different rice variant of Gohyakumangoku, which we drank in January, brewed with Koshitanrei. Like the Gohyakumangoku, it has a fresh mouthfeel that is typical for a draft sake. It has a thick texture. The taste of this Koshitanrei is stronger than that of Gohyakumangoku, although my memory is a little fuzzy since there is a gap of more than one month between the two. From the name of the rice, I imagined it would have a lighter flavor than Ipomangoku, but on the contrary, I felt it had a strong sweetness and a rich umami. I had the impression of a rounded Koshitanrei compared to the sharp image of Ihyakumangoku. Next year, I would like to somehow drink both bottles at the same time to find out the answer.
Japanese>English
HoriHori
Kirinzan伝統辛口 原酒原酒
Kirinzan ShuzoNiigata
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25
Hori
This is a Den-Shin Genshu from Kirinzan. The alcohol content is 21%. We first had it straight at 5°C. The taste is the traditional dry one that we are accustomed to drinking, but the richness and strength make it a very drinkable bottle. It was a little too strong for an evening drink, so we tried it on the rocks, which is recommended, and it became very easy to drink. Not only was it easier to drink, but I discovered a new way to enjoy it. Come to think of it, this is the first time I have had sake on the rocks. My resistance to putting ice cubes in it has lessened. The manufacturer's website also recommends Kirinzan Sour with soda water and a squeeze of lemon, which I will try next time.
Japanese>English
HoriHori
KoeigikuSNOW CRESCENT原酒生酒無濾過
Koeigiku ShuzoSaga
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28
Hori
My first Koei Chrysanthemum was Snow Crescent in a green bottle. Following the warning tag, the black cap is opened while holding the lid down. As soon as the bottle is opened, the lid is pushed up and the gas leaks out with a shudder. The bottle is filled with bubbles, just like a carbonated beverage. If I hadn't seen the tag, I might have blown the lid up to the ceiling. I have had several sake with a gaseous taste, but I have never had one this strong. The taste also had a character that I have never experienced in any other sake. In the mouth, there is a freshness with a grapefruit-like acidity. Bitter and astringent taste like chewed citrus peels and seeds. Woody, oaky aroma that passes through the nose. The finish is crisp and refreshing, with a moderate sweetness and a distinct gassy sensation. All of these flavors are integrated without being separated from each other. I liked the fact that Snow Crescent was also very much like a sake, even though "it tastes like it's not sake" is a byword for good sake. It had an interesting flavor that I had never experienced before, and after tasting it several times to make sure it was right, I ended up drinking too much of it.
Japanese>English
HoriHori
Gakki Masamune本醸造 中取り本醸造中取り
Ookidaikichi HontenFukushima
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27
Hori
Honjozo Nakatori by Musical Instrument Masamune. Since my first Gakki Masamune was a Bessen Honjozo Nakatori, I wanted to try this standard green label at some point. I drank Bessen more than a month ago, so I can't make an exact comparison, but it seemed more refreshing than the Bessen I remember. It may be that I was not accustomed to drinking sweet sake at the time, but the Bessen was sweeter and had a longer aftertaste, whereas the Green Label was sweeter in the mouth, but it faded quickly and the taste was refreshing. The aftertaste has a bitterness and a spiciness that comes from the acidity, and I also felt a sharpness to it. While Bessen has a juicy fruitiness that gives it a dessert-like taste, Green Label gives the impression of being a versatile sake that can be enjoyed before or during meals.
Japanese>English
HoriHori
Denshu純米吟醸 生 うすにごり純米吟醸生酒にごり酒
Nishida ShuzotenAomori
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27
Hori
My first tasake was Junmai Ginjyo Nama Usu Nigori. I bought it at a liquor store I often go to because it was limited to one bottle per person. When I saw it at another liquor store, it was available for purchase after the second bottle, so I gave up. I had a classical impression from the brand name and the atmosphere of the label, but when I drank it, my impression changed completely. First, I took a sip of the supernatant. A surprise sweetness. Perhaps the sweetness was strongly perceived because I was waiting for bitterness and astringency. After mixing the lees and drinking it, the sweetness and umami spread to the palate accompanied by a light astringency, which was washed away by a pleasant bitterness. Many of the reviews I had seen beforehand described it as having a strong bitterness, but I didn't find it that bitter myself. The acidity and astringency are not too strong, and the taste is well balanced and easy to drink. The deliciousness of the sake kept me going for a little while longer, and before I knew it, more than half of the four-pack had been consumed. It was my first time to try Tazake, and I think I understand why it is so popular that there are restrictions on its purchase.
Japanese>English
HoriHori
Fusano KankikuOCEAN 99 凪 Spring misty純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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29
Hori
Nagi Spring misty, the second bottle in the OCEAN 99 series. The moment it is opened, the bubbles rise with the strength of gas. Even after pouring it into a glass, the bubbles continued to rise. I compared it with the Ginkai Departure that was opened the day before, but the taste was different. The sweetness and sharpness are softer and gentler than the Silver Sea. It was moderately sour and had a lychee-like fruitiness. The slightly sweet light nigori reminds us of soft, hazy sunlight. The bubbles popping in the mouth may be the shining surface of the water. The pleasant bitterness in the aftertaste reminds me of rape blossoms and butterbur sprouts, which brings to mind a scene when the cold has eased and a faint hint of spring can be felt, rather than the full bloom of spring. It is that moment when one's heart suddenly feels lighter after passing through the long tunnel of winter. It is fun to imagine the meaning behind the flavors of sake with a theme. Of course, each person has his or her own way of feeling, but when you imagine the thoughts of the makers, you can strongly feel that the sake in front of you was made by the hands of human beings.
Japanese>English
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