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寿梨庵寿梨庵

Registered Date

Check-ins

422

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
121(28.67%)
Gunma
54(12.8%)
Saga
39(9.24%)
Nagano
20(4.74%)
Fukushima
19(4.5%)

Timeline

寿梨庵寿梨庵
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I purchased this when I visited the brewery in the spring and was already notified that it was no longer available 💧. Chill it well. Cool banana aroma, soft on the palate but pungent and astringent from the mid-palate 🤨. It has a strong alcohol taste. It is recommended to drink it on the rocks, which gives it a sharp and refreshing taste. ☘️ But if you don't drink it quickly, it may not be as good as it should be 💦. It's a shame that this bottle, which seems to have a lot of fans, is sold out 😢.
Japanese>English
寿梨庵寿梨庵
Takachiyo「一本〆」おりがらみ生酒純米大吟醸生酒おりがらみ
Takachiyo ShuzoNiigata
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Do you know mitwokaz's Instagram? I follow him because he opens various kinds of sake (usually four-packs) every time, and I like his brilliant drinking and the relaxed family atmosphere with a Showa-era feel. ☺️ He always drinks with gusto, but he never talks about the taste, and he said "delicious" so many times that I ran out to buy some. 🏃‍♂️ Like him, the bottle was opened in a mixed state, no bubbles. It is a lactic acid type beverage with a lactic acid type standing aroma, friendly acidity, and fruitiness like pear and grape ❔ It is also low in alcohol, so it is light in feel and refreshingly sharp with a firm bitterness. ⚡️ It's like a summer drink and goes down very well. I naturally said "delicious" myself 😊.
Japanese>English
寿梨庵寿梨庵
Jokigen純米吟醸 雄町50純米吟醸生酒
Sakata ShuzoYamagata
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Previous Continued I requested another glass of leftover bonito tartar, and requested that it be served warm with a robust sake... A junmai ginjo from Kamikimoto, H30BY, another aged Omachi sake that we've been getting a lot of lately ❕. He recommended heating it up, best at 52℃, so we carefully warmed it up 🍶. What a luxury. ☺️ It has a wonderful rounded fullness, with rich flavors of sweet, spicy, and bitter, and a nutty, cocoa-like aroma. This is not just for this dish, it has a wide range of protection ✨. I felt a common denominator with the esteemed Etsukaijin 🤔. After all, aged Omachi sake is good 😋.
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Masaaki　Sapporo
Thank you for all your help, Jurian 👍Congratulations on your 400 check-ins 🎉I'm curious to see how the Kamikimoto raw sake aged sake is like 😋.
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寿梨庵
Thank you Masaaki Sapporo 😊. I noticed the 400 after checking in 😅. I don't feel any peculiarities or unpleasant taste of aged wine, but I can feel the depth and richness that can only be attributed to the aging process 👍.
Japanese>English
寿梨庵寿梨庵
Hanatomoe水酛 X 水酛 にごり生酒生酒にごり酒水酛
Miyoshino JozoNara
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I have always wanted to visit Marie Chiba's restaurant. About 80% of the people at the counter were foreigners💧. I chose the "Bonito and Kale Tartar" from the menu, which seemed to have a strong creative flavor. When I asked for a pairing, this sake was served. Nigori no Nama, a mizu-hashiroshi sake made from mizu-hashiroshi sake I thought the bonito and the sweet sake ⁉︎ would be a perfect match 👍I wonder if the Nara pickles mixed in the bonito helped 🤔. Viscous yet very smooth and elegant✨It has a fruity apple-like taste, sweet and sour and cuddly, but calm and... Like a young and beautiful lady 💍. This sake is made like a noble sake, but there was none of the elements that put me off noble sake 😋.
Japanese>English
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丸岡城超辛口本醸造本醸造
Fukui
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I found this sake at a nearby supermarket during a kind of Fukui fair around the time of the Hokuriku Shinkansen extension 👀. 100% Yamadanishiki from Fukui Prefecture, 70% polished rice, Honjozo The aroma is of maturity, with a hint of honey-like sweetness in the background. It is a refreshing, super-dry sake that is well suited for use as a mid-meal drink 😊. When it comes to sake with such tiggy ❔ (just my personal impression 💦) specs, I think about the intention 🤔 (sorry if the maker has a clear intention 🙇‍♂️). When served chilled, I could taste a slight apple-like fruitiness 🍎.
Japanese>English
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Naebayamaシン・オマチ大吟醸
苗場酒造Niigata
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Second time at a counter kappo-like restaurant in Nagaoka. We were suggested that there was a rare sake Minokawa Sake Brewery (🍶), which used to be located in Nagaoka but regrettably went out of business in 2014. The sake was bottled there at the time for exhibition at a sake competition and consigned to the Naeba Sake Brewery in the forest where it was brewed ❔. This time it was released in full ✨. H22BY, 13 years old 😲. 80/100❕ Despite the long aging, it is fresh without feeling it ❕ It has a noble ginjo aroma that is one rank above the others and has the atmosphere of a high quality white sake 💫. The body is dignified and steel-like, with a deep, core-like structure. It also has a long, crisp, lingering finish 😋. The aged Yamama sake that impressed me before was also Omachi. I wonder if omachi is suitable for long aging 🤔. On the back label, there is a comment from the former president, Mr. Matsumoto. There must not have been many breweries in Niigata that brewed Omachi rice at that time, so he must have had some feelings for it 😌. And the sake has gone through a dramatic history. (Ki) and it seems there will be more releases in the future😊.
Japanese>English
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Choyofukumusume山田錦 辛口純米酒純米
Iwasaki ShuzoYamaguchi
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Second time to Nagaoka's hard-to-reserve restaurant. This time, I was again accompanied by a regular senior staff member. 🙇‍♂️ The main dish this time? It didn't look like it was fresh, but it was very fresh! The aroma is very fresh and fresh, and the sweetness is moderate (not so dry as to be dry) and refreshing. It also has a minty coolness. ☘️ It claims to be a junmai sake, but it is 55% polished rice and has a junmai ginjo feel to it: ☺️ I think the bigger the size the better the nodoguro 🤔. The fat is very juicy and elegant! It's good to enjoy this lingering taste slowly, but it's more comfortable to let it go with this sake👍.
Japanese>English
叫ぶ蝶
I am planning to stay on Sado Island soon, and the next day I will spend a few hours in the evening around Niigata station!
Japanese>English
寿梨庵
Good morning, Mr. Shouting Butterfly! I'm not familiar with Niigata City, but I heard that Hasegawa-ya, a favorite restaurant near the station, has opened a corner store, and I'm curious about it 🍶.
Japanese>English
叫ぶ蝶
Jurian Good morning ☀Hasegawa-ya, looks like a fun place to enjoy a wide variety of craft beers as well as sake 😊Thank you!
Japanese>English
寿梨庵
Screaming Butterfly, please take care as it seems to be closing early: ☺️ Haven't visited, but I think it's an interesting place 😊.
Japanese>English
叫ぶ蝶
Jurian Good evening! Hasegawa-ya, due to a combination of unexpected traffic congestion in the city and my companion's poor health, we were unable to reach the restaurant, and we are now on our way back to the Shinkansen. I am sorry for having been introduced to you. I was looking forward to seeing you...
Japanese>English
寿梨庵
Good morning, screaming butterflies😊. It seems that Niigata city is quite crowded this weekend 💧 probably because of the Japan Athletics. Sorry to hear that but please come again 😌.
Japanese>English
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Sasaiwaiにしかんじゅんまい純米
Sasaiwai ShuzoNiigata
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As the label says, different rice is used for each of the yeast and brewing process... All of that rice is also from Nishigama, which suggests that it was grown with care 🌾. In Niigata City's Nishigama Ward, there are Iwamuro Onsen (hot springs), Kakudahama where wineries are located, the brewery Sasashuku Shuzo, and Hasegawa-ya where we purchased the sake 🌊. The aroma that rises is a strong, natural aroma of rice, with a hint of ripeness. There is little fruitiness 😌. Various flavors are present in the mouth 🤤. Sweetness and acidity are strong. There is still a sense of maturity in the spiciness, astringency, and bitterness, with a hint of fruitiness ❔ and a light salty taste ❔. And the core of the wine was a robust rice flavor that sat at the core throughout 😋 I could feel the power of the rice 💪. Very rich in a way✨ Just a little expensive! One cup, 500 yen 💦.
Japanese>English
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川鶴まめ農園雄町純米吟醸
Kawatsuru ShuzoKagawa
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At the store the other day... ♪ Sake is Junmai Ginjo🌾 brewed by Mame Farm @ Kurashiki in specially cultivated Omachi It seems to be a traditional sake brewed from a traditional sake yeast yeast yeast yeast yeast yeast. It's not flashy (or at least it's not aiming to be), but you can gradually detect the elegant aroma that is typical of Omachi 😋. It is a junmai ginjo, but it has the fullness of a junmai sake, and is very gentle 😌. The lingering aftertaste is long and the bitterness is pleasant... This sake is also great as a food sake✨ It left a lasting impression😊.
Japanese>English
寿梨庵寿梨庵
Sharaku夏吟うすにごり純米吟醸
Miyaizumi ShuzoFukushima
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Yamadanishiki for Koji rice, Yumenokou for Kake rice, Junmai Ginjo🌾 with a single heat treatment. It was served chilled and mixed with ori from the beginning. Slightly effervescent, fresh, lactic acidic, pear-like, elegant fruitiness 🍐. Flows like water, sweetness is light and crisp, sharp, and the bitterness is quite strong from the mid-palate 😮. I imagined it to be more fruity and sweet from the composition, but it was not, it was quite dry ⚡️ I enjoyed it slowly over a period of 5 days, but it was wonderful at all times, and it was hard to choose 💦. It is often compared to a lactic acid drink for adults, but this is a drink for adults who know the difference ✨. I liked it a lot 😋. One of the best so far this year👍
Japanese>English
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Tsuchidaシン・ツチダ 舞風生酛
Tsuchida ShuzoGunma
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Next, I tried to match the motsukko with Tsuchida♪ in Kawaba Village near Nagai Shokudo. The regular Shin Tsuchida is made from rice, as the label says, but this sake is an experimental sake made from Maikaze, a rice suitable for sake brewing, and made the same way. It is labeled as a research brew 🧐. Dark mountain yellow with greenish tints🥃. The sweet aroma of soy sauce and caramel, like that of Shaoxing sake, is an extraordinary atmosphere 😮. It also has a sweetness like caramel and a fruitiness like apricot, which may be the effect of sake brewing rice despite its low whiteness... It has a sweet and sour taste, like a matured plum wine, with a clear cut but very long aftertaste and a strong bitter taste. From lukewarm to the recommended hot sake The umami and aroma quickly pass through the nose, making it refreshing and easy to drink, and it is even more cohesive when hot 🍶. It is generally best served hot, but if you want to enjoy its character (i.e. its metamorphosis ❕), it should definitely be served at room temperature 👍. It's a hardcore battle of personalities with Tsuchida 🥊. Regular Shin Tsuchida might go well with it 🤔. I can't think of any snacks that would go well with it😅
Japanese>English
さけラン
Hmm? Pervert? Did you call me? Jurian 👋 Oh, really? Your comment shows that you are a pervert! The normal Shin Tsuchida was my favorite cold sake because of its tropical juice sensation😇.
Japanese>English
寿梨庵
Good morning, sake-run! I think this one is the Sin Fatty Sake for me 😅. It's definitely an interesting drink ❕. Still enjoying it slowly ✌️
Japanese>English
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Tedorigawaオリジンシリーズ niji純米
Yoshida ShuzotenIshikawa
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At a restaurant in Nagaoka that has a good reputation for its food and a selection of sake from outside of the prefecture. I asked for Tetorigawa, which has recently been my boom 🙂. It seems to be fire-aged, but there is a slight fizzy feeling 🫧. Fresh and moderately fruity. Light and refreshing, with plenty of umami, but light and pleasant to drink 😦. I like this sake too 😆. The label says "daily junmai sake" and when I asked the owner about it, he said it wasn't expensive... I think this is a great everyday sake ✨. I saw Yahiko Musume on the corner of the menu, so I ordered it, and it was cut from the branch and boiled ❕. Edamame is freshly boiled after all👍. Very different 💦 from the ones I boiled myself. They are pros! 🙇‍♂️
Japanese>English
ジェイ&ノビィ
Hi Jurian 😃 Here we got it too and the label is beautiful 😍I thought it was classic but it's modern and delicious 😋It's cosy and great for a regular sake 🍶🤗Professional edamame! I want to try it: ‼️
Japanese>English
寿梨庵
Good morning, Jay & Nobby! Mr. Tedorigawa has a wealth of specialties, and you make a good point... ♪ There are stores that serve freshly boiled edamame, but this one drops them off the branch and boils them right in front of you ✨unbearable 😆.
Japanese>English
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Tedorigawa百万石乃白 45%純米大吟醸
Yoshida ShuzotenIshikawa
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The word "sake" naturally came to mind. I think it's fire-brewed, but it's fresh and slightly effervescent! Lychee, peach, and grenfre ✨. The elegant sweetness is fleeting and beautifully cut, with a strong sense of astringency and bitterness 😋. Elegant yet casual at the same time, I thought it was fine as is or as a food wine👍. I am now aware that my values of what I consider "beautiful sake" are changing 🤔.
Japanese>English
ジェイ&ノビィ
Good morning, Jurian 😃. I guess "Bishu" is the best sake to drink at that time 🤗It can also change depending on the food and mood you're in 😊.
Japanese>English
寿梨庵
Jay & Nobby, thank you as always 🤗 You are right, I used to think that "beautiful sake" in my mind is basically a classic and beautiful sake 🤔. I never really thought so when it came to modern drinks...
Japanese>English
ヒラッチョ
Jurian, good evening😊. I think Jurian's aesthetic sense is that the basic standard of Bishu is classic. I agree with you, and I think that modernity is a different matter. I think Tedorigawa is in a good place👍
Japanese>English
寿梨庵
Hi Hilacho, Hello ☀️ Yes, I agree. I don't think there used to be a sense that modern sake was good or even beautiful 🤔. Tedorigawa is very deep and all the different types of sakes are stylish ✨.
Japanese>English
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Found at the supermarket 👀 Edamame season is here again this year 🫛. There are many varieties in Niigata, but it starts with this very early Yahiko-Musume and lasts until about October 👉. Yahikomusume is shipped with branches, roots and leaves. Probably only Yahikomusume has this shape ✨. It makes me so happy when I see them in the stores 😆. To match is Tamagawa Sake Brewery @ Echino Snow Brewery in Uonuma City, which brews Tama flavor: ❄️ A crisp Niigata junmai ginjo with a mature taste. Slightly sweet and low in alcohol. It has an acidity and a light, dusty taste 😌.
Japanese>English
まつちよ
Good evening, Jurian! I see they are already selling edamame! As expected of the producing area, they are early 🫛. I used to grow edamame in my vegetable garden once upon a time, and freshly picked edamame tastes the best 😋.
Japanese>English
寿梨庵
Good morning, Matsuchiyo 😊. In Niigata, it starts this time of year after GW. It doesn't have a strong flavor like tea beans for example, but it tastes fresh and young 🫛.
Japanese>English
ヒラッチョ
Jurian, good evening 🌇. Yahiko musume seems to be early👍 I used to think that the edamame season lasted until August, but a few years ago I had the chance to taste the most flavorful ones in September, and once again I was reminded of the depth of Niigata edamame.
Japanese>English
寿梨庵
Hiraccio, good evening 🌙 For me, seeing Yahiko musume with branches is a seasonal tradition 🫛. It's a bit expensive and not often sold in Ojiya 😅.
Japanese>English
寿梨庵寿梨庵
Shinshu Kirei美山錦 純米大吟醸39純米大吟醸
Okazaki ShuzoNagano
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I finally got it, silver tortoise 🐢🥈. I invited a senior who has been helping me to bring it into the store because I was so happy to do so... She said it's not a joke, but it's beautiful.... I think the good points of Miyamanishiki are fully brought out 🤔. The elegant sweetness flows smoothly and beautifully from the apple and grape-like fruitiness: 〰︎ Clearly a taste of the higher end ✨✨ Our seniors were very pleased😊.
Japanese>English
ジェイ&ノビィ
Good evening, Jurian 😃. It's nice that you can finally get your hands on a silver turtle ‼️ and taste it with your seniors who have been so kind to you 🤗and the top tastes😍I hope you'll be pleased 😊.
Japanese>English
寿梨庵
Good evening, Jay & Nobby 🌙. I introduced you to Koei Chrysanthemum before and you liked it 😌. This time Kamerei was the first time for them, they only knew the name 😊. It's a pleasure to share the excitement of a good sake ✨.
Japanese>English
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Hijiri特別純米生酒
Hijiri ShuzoGunma
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I'm going to try to match the motsukko from Nagai Shokudo that I bought the other day in Gunma with the Sei🍶 from the same Shibukawa City. But the Sei Sake Brewery is located in the former Kitatachibana Village. It is quite far away... This is a special junmai made with wakamizu. Wakamizu is familiar to me from my beloved Gunma Izumi 🌾. Slightly effervescent, fresh✨. It has fruitiness like grapes and apples, with a handsome sweet and sour taste that makes you swoon. A little herbal, grassy nuance too 🌿. Nice and sharp, with a touch of astringency at the end 😋. At first I was not sure about this 😣..., But it went surprisingly well with this stew 👍 By the way, when I passed by Nagai Shokudo on Saturday, there was a line of about 50 people or more... The diner is closed on Sundays, and the take-out counter is open only during the day (vending machines are available at night). Even so, the parking lot was full and there was a line for take-out... No, it's very popular 😵...
Japanese>English
ヒラッチョ
Nagai Shokudo, as expected, is very popular👍. I think that Akagisan or Gunma Izumi would probably be better suited to the stewed beef, but I am glad to hear that this special junmai was surprisingly suited to the dish.
Japanese>English
寿梨庵
Good evening, Mr. Hiraccio 🌙 It's been a while since I've been to Saint, and I chose it because of the Shibukawa connection. As you pointed out, it has a modern structure, which surprised me a bit, but it was not a bad match 😊.
Japanese>English
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Junmai Namaizu using Yume no Kaori (aroma of dream). Air leaked out when opening the bottle, but no fizziness when included. It is fresh and has a strong impact of umami and sweetness, but it has a gentle drinking experience due to the low alcohol content. ☺️ Still, you can feel the alcohol in the second half of the bottle...I thought it was an interesting balance... As the temperature rose, nutty aroma and pear-like fruitiness came out. It has a variety of hard and soft expressions ✨
Japanese>English
寿梨庵寿梨庵
Kikusuiふなぐち菊水一番しぼり大吟醸原酒生酒
Kikusui ShuzoNiigata
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I was really curious about this limited edition Daiginjo✨. I say limited... but they sell quite a few 😅. The aroma of the regular can is not as sweet and mild as the regular can, and has a nice, clean aroma. Fresh and peachy on the palate. Fruitiness 🍑. Then a firm rice flavor (weaker than the normal can), followed by a sharp, mild astringent finish 😌. I think the regular can is for BBQ and the green can is for beach baked fish, but this one is.... I think it's more versatile, and I think it's for seafood, including sashimi 🐟. I want to stock up an icebox full of it and go out to various places 🚃. It's a great time of year to do so 😊. I would be happy if I could open more and more there - a bit of a luxury ✨.
Japanese>English
さけラン
Good morning. What's up? Jurian was wondering about this too? "The smell of a normal can of mellow ...... is a nice aroma." No, that's exactly what I was thinking. But it's surprisingly inexpensive in terms of Yongbottle. I've got a cooler box full of them! It looks good!
Japanese>English
寿梨庵
Good evening, Mr. Sakeran. It looks casual at first glance but when poured into a glass it has an advanced taste ✨It comes in handy 👍 I've been stocking up on them since I haven't seen them around lately 😅.
Japanese>English
寿梨庵寿梨庵
Sogenしぼりたて生原酒原酒生酒
Sogen ShuzoIshikawa
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The aroma of sweet, mild koji malt rises to the surface. When you drink it, it has a melon-like fruitiness 🍈 and the thick umami of the rice comes through with a bang. The sweetness is firm, but crisp and clear. It is like pure ripe rice juice. I don't think there is such a thing as fully ripe rice, but that is my impression. It seems to be a four-stage brewing process, so I guess that's the effect 🤔. 19°❕. But I don't think it's that much degrees and it's refined ✨. I felt like a slightly milder version of Shiboritate by Shiborizuru, but the impression is very different 😋.
Japanese>English
ヒラッチョ
Jurian, good evening 🌆. I have had this before and I have a strong memory of it, with quite a booming rich mellow impact. It is different from Shiboritate of Shiborizuru, but it comes to mind, doesn't it?
Japanese>English
寿梨庵
Hi Hi Hiraccio, ☀️ I think you are right about the richness of the sake. I found its thickness to be unparalleled, but it was an interesting sake without much heaviness 👍.
Japanese>English
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Kintsuru本醸造生貯蔵酒
Kato ShuzoutenNiigata
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90
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The two types of casks are single-batch casks and casks made from fresh casks. I'm somewhat inclined to go for the nama-zakari because I have the impression that most of the major companies have nama-zakari ❔. Am I the only one who would like to compare the same specs of sake once 🤔... So, this is a rarely seen Kanetsuru fresh-preserved ✨. Fresh but also calm. Enough rice flavor and pear-like fruitiness 🍐. It's 16% but light and you can feel the alcohol at the end 🙂. First fresh stored sake I've had in a while, pretty good👍.
Japanese>English
さけラン
Thanks for your time 👋. Indeed ...... if it's raw storage and raw stuffing, why do I reach for the latter 🤔?
Japanese>English
寿梨庵
Good evening, Mr. Sakeran 🌙 I think it's because I've always been more familiar with fresh storage and see it more often... I don't think I see many major fresh packings 🤔.
Japanese>English
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