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寿梨庵寿梨庵

Registered Date

Check-ins

423

Favorite Brands

10

Most Check-in Brands

Koeigiku
36(20.11%)
Gunmaizumi
12(6.7%)
Takachiyo
10(5.59%)
町田酒造
9(5.03%)
Denshu
7(3.91%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
122(28.84%)
Gunma
54(12.77%)
Saga
39(9.22%)
Nagano
20(4.73%)
Fukushima
19(4.49%)

Timeline

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 ❔🫨?
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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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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: ✌️
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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.
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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 🧥.
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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 🍁.
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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
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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...
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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
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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
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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👍
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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 😌.
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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 ✨.
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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 🤗.
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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 🍜.
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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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Okunoto no shiragiku＃永平寺白龍　コラボレーション醸造酒特別純米
Hakuto ShuzotenIshikawa
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Don't stop drinking #Noto! The other bottle we purchased as part of the set is a collaboration version♪ It is brewed with the same rice used by Yoshida Shuzo with Fukui's original yeast✨. It tastes gorgeous compared to the original version: ☺️ Very fruity and fizzy, it's like fire-roasted but raw. The ginjo aroma is strong, mainly green apple, with other citrus and banana notes... complex ❕. After an initial charming sweetness, the spiciness came in sharp and tight 🙂. This strange development left a lasting impression 🤔.
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imayotsukasa夏限定純米酒 風鈴純米
Imayotsukasa ShuzoNiigata
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First, make sure it's well chilled. It feels like 18 degrees alcohol itself, or even more than that 😮 Dark and hard. It has a rich sweetness and a strong flavor 💦 like a pure sake. Recommended on the rocks🧊. Round 😌. Slightly rummy I can taste the rice flavor, but it's kind of like drinking a spirit... It also has an atmosphere of rice shochu... I also recommend the "Imayotsuka Sour". I'm not sure what to say... A fine rice shochu highball ✨ Minty and refreshing🍀 Minty and refreshing 🍀 and more rounded Easy to drink and the best match for this season 🎯. This is useful for various occasions. ✌️ Top prize winner in the all genre highball competition 🏅!
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Izumibashi黒とんぼ純米生酛
Izumibashi ShuzoKanagawa
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I got this from 🙇‍♂️ It's from a domaine 🌾. I got it cold first 🧊. The taste is subdued, but the rice flavor is amazing. Sweetness and acidity are at the forefront, with a discreetly gorgeous melon-like fruitiness blooming in the back 🍈. The latter half of the wine has an astringent taste from the aroma reminiscent of maturity. It is light and mellow, old and new 🤔. It becomes more profound as the temperature rises 😋. I think it should be warmed to lukewarm 🍶. It's like a flower blooming 💐. The gorgeous aroma comes to the forefront, yet the harmony and mellowness is smooth. Even better - it's also good warmed up: ☺️ I can't explain it well, but it's a different type of warming up than what I've experienced so far ❔. I remember having Izumihashi a few times at a restaurant, but this is the first time I've had the chance to enjoy it. This is a very talented brewery ✨. I love the attention to detail 👏.
Japanese>English
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I was curious about it last year but passed on it. It is a rare low-alcohol sake for Murayu and recommended to be heated. When I drank it cold first, I got the impression that it was a bit like ⁉︎. It's not like Murayu, it's refreshing but not enough... what does this mean? Recommended heating ♨️ I felt that it could not withstand high temperatures, so I tried it in the sun, then human skin, then lukewarm... it turned into something else 😆. The citrusy aroma that was present in the cold sake became more pronounced as the temperature was raised, and the acidity became more pronounced 🍊. Gradually, the umami flavor increases and the sweetness and spiciness become more pronounced, and the body becomes more solid. ⤴️ Best served lukewarm 🏅. But it would be more interesting if it were warmed up in the sun, as it has a more unique and loose feeling 🤔.
Japanese>English
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Okunoto no shiragikuオリジナルレシピ再現酒特別純米
Hakuto ShuzotenIshikawa
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This is an original version of a sake brewed at Yoshida Shuzo with Gohyakumangoku and Yamada Nishiki that escaped the disaster at the brewery. It is said to use Kanazawa yeast. It has a faint aroma of melon and banana, and when you drink it, those gorgeous flavors overflow.... In the second half, a strong bitterness appears to compete with it, giving it a solid drinking experience 😋. It is both gorgeous and powerful, but the latter seems to be more dominant 🤔. It seems to have a lot of spirit 😌.
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