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寿梨庵寿梨庵

Registered Date

Check-ins

428

Favorite Brands

10

Most Check-in Brands

Koeigiku
36(20%)
Gunmaizumi
12(6.67%)
Takachiyo
10(5.56%)
町田酒造
9(5%)
Denshu
7(3.89%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
124(28.97%)
Gunma
55(12.85%)
Saga
39(9.11%)
Nagano
21(4.91%)
Fukushima
19(4.44%)

Timeline

寿梨庵寿梨庵
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I went to Nagano City for a day trip to attend the funeral of a friend from college. I had some time to kill, so I went to the supermarket. Along with Masumi, Nanasho, Keiryu, etc., I found this cup of sake that I had been curious about. Is it popular in Nagano? I went home and offered sake. The two-piece tongue for opening the bottle is cute (reminiscent of the lid of a cup noodle). (It reminds me of the lid of a cup noodle!) It gives the impression of being a Nagano sake. It seems to have some nuance of plants and trees. It has a delicious taste, goes with everything, and you don't get tired of drinking it. It seems to be good for outdoor activities. A man who liked motorcycles, mountains, skiing, etc. I thought to myself, "It's just like this label. I muttered to myself, "DIESECKEY" and.... It was just like my friend's name 😢.
Japanese>English
ma-ki-
Good evening, Jurian. The news of your friend's passing must have been painful for you both mentally and physically. I would like to make a drink in memory of your friend. I hope you are not too tired and that you can spend your time drinking slowly.
Japanese>English
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Kikusuiしぼりたて純米原酒生酒
Kikusui ShuzoNiigata
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New line of Kikusui ❔. Everyone loves Funaguchi Kikusui, which is an alsobeji line (honjo, ginjo), and this one is junmai, which I guess differentiates it ❔. I'm attached to that visual, and it gives me a sense of security. The atmosphere is very different 🟢. The aroma of the other one is more subtle and sweet. The other one has a big impact on me. The taste also gives the same impression, perhaps due to the lower alcohol content (still 17.5°), which makes it less punchy🤜. But that makes it easier to drink and more versatile 😊. It seems to go well with a wide range of foods, including Japanese and Chinese, but it's still the one for barbecues: ☝️ I wonder if there will be more releases in the future ❔. As the originator of sake in cans, I look forward to more developments👍
Japanese>English
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Akagisanしぼりたて純米生酒
Kondo ShuzoGunma
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Very freshly squeezed sake✨. Fresh, rummy, and the overused term "adult soft drink". It's so isotonic that you'd never guess it's isotonic ❔. And the flavor that overflows gradually 🌾. The cool, clear taste reminded me of the morning air in the swamps of Akagi Mountain when I was a student 🍃. And looking at the label, Kurohinoki in the middle... I climbed it... ⛰️... I could drink it really pleasantly while recalling such things 😌. This refreshing feeling is like a summer sake, but good this time of year too👍. And it's a great value for money 🏆.
Japanese>English
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Hakkaisan時季限定純米大吟醸
Hakkai JozoNiigata
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I was curious about this newly released 3-decibel sake, and when I found it at a nearby supermarket, I couldn't help but buy it â It's a pretty good price at 900 yen 😅. The poster at the store said in large letters that it was a seasonal product 👀"Seasonal" is not a word I'm familiar with, but I wonder if it will be released during this season in the future ❔. The taste is clean, but more rounded and mildly umami than sharp. It has a sweet taste for a Hakkaizan. As the temperature rises, the flavor becomes richer, with an apple-like ginjo aroma and a sharp, astringent taste 😋. It is different from the Hachikaisan I know ❔ and when I checked it out, I found that Miyamanishiki, which is probably not used very often, was used for the premium rice 🌾. Not like Niigata sake 🤔. It's not very fancy or luxurious, but it's a good sake for a fancy dinner ✨.
Japanese>English
寿梨庵寿梨庵
Hakuin Masamune純米酒特別ブレンド純米
Takashima ShuzoShizuoka
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Collaboration sake with disk union and amaido✨ Amamido seems to be a hideout store in Nishi-Azabu 🌙I didn't know that 💦. disk union is a long-established record store that has been dealing in Western vinyl for a long time 🎶. What a collaboration ❕ with DJ President Takashima 🎧! disk union was a great help to me when I was young, so I couldn't pass it up 😆. I had it sent to me from a store I'm familiar with, but I checked and it's available at disk union's online shop👍. Shaoxing wine, molasses soy sauce, nutty, dead fern-like aroma, with a hint of herbs on the nose 🌿. The mouthfeel is soft, but it has a terrific sharpness and wakes you up to the acidity ⚡️ The taste is rich and hard to describe for my stupid tongue😅. It's not a heavy wine, but a graceful one 💫. Naturally I have a feeling it will warm up 🍶. I tried it all the way up to warmed up, but I think lukewarm is the best 🥇. The flavors are in harmony, the acidity is round and pleasantly spicy 😋. The cheese went really well with the sharply heated sake 🧀. When I used to go to disk union, I liked sharp music... so it was a soothing sake, different from my first impression 😌😌.
Japanese>English
寿梨庵寿梨庵
鮎正宗AYUMASAMUNE純米原酒生酒無濾過
Ayumasamune ShuzoNiigata
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Many people reviewed the Echigo Kenshin SAKE Festival held last month, and a friend of mine who attended the festival bought the sake that I was visually overwhelmed by 🎶Thank you so much 🎶. I've never seen such artistic ❔ labels here, so why the camouflage... ❔? I think it's a rather typical Niigata Nama sake, but it's very smooth and elegant without being angular, while still being slightly effervescent and rough ✨. The sweetness is very Joetsu-like and the banana-like fruitiness is pleasant 😌. But I'm still curious about the concept of the label... why a white sweetfish on a camouflaged water surface ❔🫨?
Japanese>English
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Here's the real deal on the drinks prepared for visitors 😏. Compared to the surprisingly modern taste of Tatomo, this was such a classic ❔😮. Slowly sipping... It didn't change my opinion that this sake is one of Niigata's best 😌. This refinement is not so ✨
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ヒラッチョ
Me too, The Jun of Shibari-zuru feels more classic and lighter than the impression I had when I drank it a long time ago. Definitely a great Niigata sake 👍.
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寿梨庵
Thank you, Hiraccio 😊. At first I was surprised at the contrast with Tianyu, but it is still a great sake✨. I hope it continues as it is 🙏.
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I bought this for a guest from Tokyo. The Tatyu series is made entirely from Koshitanrei sake grown locally in Ojiya ✨. I was looking forward to it myself as I missed out on the Hiyayogoroshi which was very well received 😊. The nose has a slightly matured rice aroma 🌾. The sweet and sour aroma hit me unexpectedly 😆. Fruitiness like Japanese pear, slight ripeness, and acidity like a sake yeast yeast 🤔. I could feel the full flavor of rice and the potential of Koshitanrei, and I think the good points of special junmai are fully expressed 😋. I haven't had this kind of sake in a while... I can recommend this as a local sake: ✌️
Japanese>English
ヒラッチョ
Tatomo, it's getting pretty good, isn't it? This special junmai has reached a very good level. Even though I am a Choshamori fan, I am a Choshamori fan, but the evolution of Takai's sake is not to be missed.
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寿梨庵
Hi Hilacho 😊 It's been a while since I had a drink and I was a bit surprised. I had a feeling that they are changing the quality of their sake as far as tayu is concerned 🤔.
Japanese>English
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I like a bottle wrapped in wrapping paper. The contents are usually a grade higher (old first class or special grade) and are a nice ✨souvenir✨. I've been in liquor stores for years and they have them on the shelf... "I'll take my time, I'll take my time... I lift the bottle and feel like a hard-boiled man as portrayed by Masayuki Izumi 😏. Yes, wearing a trench coat 🧥. I also imagine that the sake will be delivered naked (how naughty 😅), but when the sake is packaged, my spine goes up 🫡. This sake is also a regular sake, but it's beautifully packaged and looks classic 🍶. I also like the labels that look like public bath art: ♨️ The taste is one rank above the rest and is perfectly fine for everyday use and is a versatile player 🏆. It tastes smooth like water and slightly sweet, but in the second half, it has a bitter and astringent taste 😌. I am reminded of the similarity between Shizuoka sake and Niigata sake at this level 🤔. But Shizuoka sake is lighter and more floral💫. Positive feeling 🔆.
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のちを
Jurian Good evening. Masayuki Izumi's trench coat! It seems to have a high affinity with the sake community, but I'd like to know if it's major or minor.
Japanese>English
寿梨庵
Thank you for your comment, Nochi: 🙇‍♂️ It must be minor ❕😅. I like to go to pubs alone and it's a fun time to set up camp 🚩. I feel like wearing a trench coat 🧥.
Japanese>English
寿梨庵寿梨庵
Hanagaki純米 60純米生詰酒ひやおろし
Nanbu ShuzojoFukui
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It was the kind of "hiyaoroshi" sake I envisioned. Basically, it has a classic firm sake quality. The acidity was present for a moment along with a banana-like fruitiness, leading to a gentle aftertaste. 〰︎〰︎ Freshness and maturity coexist (in a very good way), similar to Niigata sake, giving the impression that it is a hiyaoroshi from Hokuriku: ☺️ While some hiyaoroshi can be harsh, it goes well with food and you don't get tired of drinking it. I was going to warm it up, but I drank it 💦. I'll enjoy it next season 🍁.
Japanese>English
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Tsuchida川場木桶純米吟醸生酛
Tsuchida ShuzoGunma
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Limited edition sake purchased during a visit to the brewery in early spring. It has a ripe apple-like aroma, and the mouthfeel is as gentle as water. It has a strong acidity, but the aroma of the wooden vat is pleasantly familiar and soothing: 〰︎〰︎ The sake is understated in its raw yeastiness, which is in keeping with this very gentle ginjo style of sake: ☺️ I'm looking for a quirk❔ or twist❔ that is typical of Tsuchida, but without being too assertive.... I felt its character was the essence 😊. A strange matching, but a perfect balance✨
Japanese>English
寿梨庵寿梨庵
Horaisen令和六年甲辰二月四日純米吟醸生詰酒ひやおろし
Sekiya JozoAichi
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I think I'm drinking more hiyaoroshi this year than usual, but I don't know why... 🤔 This is the one I reserved a while ago... Melon aroma rising softly 🍈. A classic taste of the royal road with a solid Jungin-like structure ✨. I thought it was relatively light for a moment, but in the second half, the aroma came on strong and I could feel the maturity in the nose 😌😌. This sake also has dignity 😊.
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I purchased this sake from a sake store in Toyama City, which is very hard to find outside of the prefecture. It is said to be the second smallest brewery in Toyama (Tachiiyama is the largest) 🧐. It has a mildly sweet, candy-like aroma. After the honey-like sweetness, the aroma is crisp and elegant on the nose ✨It has a light matured feel. And although the alcohol is strong at 18 degrees, it has a mellow rice flavor that I would describe as rice juice 🌾. （It is a sake that is the ultimate in junmai sake (not ginjo), and for the first time in a long time, the phrase "raw sake" came to mind 🤔. I originally had the impression that this sake was isolated, but I felt that this sake also has a beauty that sets it apart from the others 😌. I think the label also expresses this...
Japanese>English
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TakachiyoAKIAGARI純米大吟醸原酒生酒
Takachiyo ShuzoNiigata
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Junmai Daigin Autumn Aged Sake with Ipponjime It's very rare to have a raw sake as Autumn Agari (hiyaoroshi) 🤔. But still, there are a lot of titles 😅😅 Mouth opening was punchy 🥊. Slightly effervescent, grape, orange, apricot-like fruitiness with a freshness of rice 🌾. The acidity is strong, but the mellow, intense sweetness is powerful 💪❕. I've been drinking it for 3 days, 5 days, and beyond, and overall the curd has been removed and it's settled and rounded 😌😌. The sweetness was quite strong, especially at first, and I had a bit of a bad feeling about it, but it became more and more to my liking 😋.
Japanese>English
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若駒赤純米ひやおろし
wakakomaToyama
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Oyaji @ Toyama refill of hiyayoroshi I feel so much in common with Gen no Taki 🤔. It flows very nicely as well, and has a strong flavor profile: ⤴️ And it has a richer flavor than the Gohyakumangoku sakes I often drink 😌. It goes so well with the ayu fish from the Jinzu River that I asked for 😆. Praise yourself for choosing it ✨ No, thanks to the store 🙇‍♂️ After this, we had a special junmai of Ariiso Akebono and I still felt a common denominator in the quality of the sake 😊. Toyama hiyaoroshi, excellent 🏆.
Japanese>English
寿梨庵寿梨庵
Maboroshinotakiひやおろし純米吟醸ひやおろし
Mikunihare ShuzoToyama
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Pilgrimage to Spa Alps, the "holy land of sauna in Hokuriku": ♨️ This place has a good reputation for its sahimei, but I went out to visit Oyaji-san recommended by Kazuhiko Ota 🚌. After quenching our thirst with Akahoshi, we started the first of three consecutive Hiyaoroshi ✨. What impressed me was the smoothness of the throat or mucous membrane touch ❔ 〰︎ I guess it's the nature of the brewing water, but it's smoother than water 〰︎〰︎ The ginjo aroma is not very assertive but fresh, with a hint of maturity in the back 😌. Very satisfying - perfect for quintessential sake 👍. And I could definitely taste the cedar barrel flavor... When I mentioned this sake at a sake store I visited the next day, the owner said, "I don't think they use cedar barrels... Hmmm... 🤔 Smooth and smooth Smoothness that is full-bodied, but overpowers the full-bodiedness. Strong aroma of cedar barrels Toyama hiyaoroshi
Japanese>English
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秋櫻純米 ひやおろし純米ひやおろし
Hiroshima
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Watago Sake Shop @ Kameda, Konan-ku, Niigata City was pushing it on insta-live and I ran out to buy it 🚙. They had Junmai Ginjo, but I chose this one. The top palate is banana🍌 with some apricot-like fruitiness and a mature aroma in the back. It has a volumetric feel, but the acidity is strong and refreshing. It also has greenish herbs🍀. It is sharp and has a strong bitterness in the aftertaste... It's a complex taste, but the acidity holds it all together nicely and generally gives the impression of being an excellent food sake✨. As the temperature rises, the acidity settles and the sense of maturity increases, but the freshness that coexists also increases ❔... interesting 😊. It was a good sake that left a lasting impression👍
Japanese>English
寿梨庵寿梨庵
Denshu秋田酒こまち純米大吟醸
Nishida ShuzotenAomori
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This is my first experience with Akita Sake Komachi 🌾 in Tasake. I don't have much experience with this sake rice itself, only ecru ❔. The aroma is that of a fresh ginjo ✨. Full of sweet umami and grapey/peary fruitiness on the palate... clear and crisp ❕. Easy to understand, in a good way, and quite a top shelf taste 😋. On the third day, the taste settled down and it became round and smooth 〰︎ which is also delicious👍 Thankfully, I've had a variety of tasake recently, and none of them are out of place and genuinely delicious ♪ I think it has become a little more modern than in the past, but it has a consistent "character" and I like that it doesn't give the impression of being...stuck up 😌.
Japanese>English
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The master selected this sake, which was not on the list at the restaurant we visited a while ago. You don't see this Aizan Junmai Ginjo very often 🤔. The nose is subtle, but when you drink it, the melon-like ginjo aroma spreads like a blooming flower, and the cute sweet and sourness that is typical of Aizan overflows 💕. The flow is smooth and the spread of umami is amazing 😋. A sake to be enjoyed on its own and carefully 😌. It's a junmai ginjo, but it tastes more like a daiginjo, and I could feel the unique character of Nabeshima in it ✨.
Japanese>English
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Shinshu Kirei能登産ゆめみづほ
Okazaki ShuzoNagano
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Famous neighborhood ramen restaurant 🍜. The selection of sake has been so good lately that it has become an izakaya in my opinion 🏮. I found something on the menu that I couldn't believe my eyes ❕ on an Instagram that I follow, so I came here after a long time 🚶. First of all, Junmai Ginjo Hitogokochi, a limited edition from the brewery! This is the first time I've tasted a limited edition sake, but it tastes just like Kamerei 🐢. Apple aroma, strong sweet and robust flavor with lots of umami 😊. And then, Yumemizuho❕. Sake brewed in Ueda with Yumemizuho from Noto by Kazuma Shuzo ✨. No rice polishing ratio listed, no specific name listed I got flavors that I have never experienced in the Kamerei I know. Not much appleiness, lactic acidity, rummy... Herbal on the nose🍀. It seems to be fire-brewed, but with a slight effervescence, fresh 🫧. The sweetness is moderate, acidic and light. It is beautiful and clear, but the bitterness in the second half is rather strong. The overall taste is mature, more like a food wine than a standard sake 😌. Yumemizuho seems to be a basic edible rice, and I wonder if that is reflected in the taste 🤔. Also, it has a very local Niigata or Hokuriku feel to it, and I felt a gorgeous, positive essence to it 🤗.
Japanese>English
ellie
Good evening, Jurian! You can drink Kamerei at a ramen shop? ⁉️ I can't imagine that here in the countryside of Shizuoka 🥺. This Kamerei also looks kind of delicious.
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寿梨庵
Hi ellie😊 I think this one is as rural as it gets, but the owner loves sake and has an amazing selection at the ramen shop✨. The ramen is also tasteful and delicious 🍜.
Japanese>English
WOM
Thank you, Jurian, for your support of Noto. You have an amazing ramen shop. Is this Kamerei brewery limited? Yumemizuho is an early maturing staple rice that is distributed almost exclusively locally, and now that the new rice is beginning to be distributed, we are slowly feeling Noto's recovery.
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寿梨庵
Hi WOM 😊 Kamerei has a totally different atmosphere, probably because they use basic sake rice. It is not flashy, but I would say it is nourishing 😋.
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