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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
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寿梨庵
Finally 🥹 to my longtime homework store! Of course, I was drinking alone 🍶. After quenching my thirst with a medium bottle of Akahoshi, I first tried the local Takasago, which was recommended. It is light and refreshing on the palate, but has a strong junmai (junmai rice) flavor. It has a freshness like young grass, and the feeling of early summer after the hot summer has passed 🌱. But was there ever an early summer this year? 😅😅 It goes better with macaroni salad than with vinegared soybeans as a side dish. Why is this ordinary looking macaroni salad so good 😋? Maybe a little too light for the famous shinkoyaki 🐓.
Japanese>English
ヒラッチョ
Jurian, good evening😊. This is Dokyu Sanshiro! The sake snacks also look delicious.
Japanese>English
寿梨庵
Thank you, Mr. Hiraccio 🌙. I was a bit nervous when I entered the restaurant... It was very homey and caught me by surprise😅 The girl next to me was having a shinkoyaki set meal? I was very surprised 😅 The girl next to me was eating something like shinkoyaki set meal.
Japanese>English
ハリー
Good morning, Jurian! I went there 10 years ago and was very impressed. The proprietress recommended sake and the owner was in charge of the fireside. I heard the owner passed away. How was the atmosphere?
Japanese>English
寿梨庵
Good evening, Harry. It seems that the general has passed away. I guess the man who was in charge of the fireside for a long time is the new general manager. I don't think the proprietress, famous for her kappogi, was able to stay... I think the atmosphere was wonderful 😊.
Japanese>English
さけラン
solitary ministry You have good taste, don't you? I don't know about this, but is it a famous restaurant? And Jurian, it's rare to see you out drinking.
Japanese>English
寿梨庵
Thank you very much, sake-run 😊. I think Dokkun Sanshiro is a great restaurant recommended by Mr. Ota. For me, it was like a pilgrimage to a holy place 🙏.
Japanese>English
寿梨庵寿梨庵
Morishimaひたち錦　純米吟醸
Morishima ShuzoIbaraki
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寿梨庵
It is a summer sake, which is rare here where we don't have many seasonal sake. 🏝️ It is a junmai ginjo of Hitanishiki, bottle-fired and raw. Chill it well 🧊. Cool and cool aroma, a little cemedine. Slightly tingling. It has a refreshing sweetness, but it's the driest one I've ever had. It certainly claims to be "dry". It has a machete-like sharpness and tension. ⚡︎ The bubbles, light sweetness, and acidity that you can feel on your tongue are really pleasant and make you want to keep rolling it around 🌀. A sense of balance that I like very much 😋. As the temperature went up, the fruitiness increased and the flavor became richer. I like both 👍.
Japanese>English
寿梨庵寿梨庵
Yanma雄町 Vintage純米吟醸原酒無濾過
Niigatadaiichi ShuzoNiigata
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寿梨庵
R1BY, rare for this one? It is a junmai ginjo made from Omachi produced in Okayama Prefecture. It was not released for some reason at the time, so the middle portion was directly bottled and stored at sub-zero temperatures for a long period of time, and now it is ready to drink! It was then stored at sub-zero temperatures for a long period of time, but now is the right time to drink it! Yellow-green in color, just like the mountains on the label. The nutty, caramel-like aged aroma is like dark rum. When you include it, expecting a deep, deep sweetness that defies the color of the alcohol, you feel a slight effervescence... where did the sense of maturity go? Fresh, yellow-greenish green apple aroma 🍏 and also Japanese pear. Then there is a body with deep sweetness, and the aftertaste is long and gradually the mature taste comes back 😌. The character of the mountainous area is well felt. The time slip feeling of going back and forth from the past to the present. It is an experience that I have not felt so often 🌀
Japanese>English
寿梨庵寿梨庵
abe安田鳥越生酛
阿部酒造Niigata
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寿梨庵
Whenever I drink Abe, I always find it hard to believe that it is made so close to home, a 30 minute drive and two mountains away. I felt this especially with this sake 🙂. In fact, this may be the first time I've had a field-specific series: 🙇‍♂️ The nose is like koji, pineapple, and apple. It is slightly carbonated and light on the palate, with lactic, orange, and apricot-like aromas. What is characteristic is the sweet and sour taste, especially the acidity. I think it is characteristic of the sake's sake yeast, but there is no description of it. And there is a firm rice flavor in the middle 🌾. It has a modern atmosphere, but it is perfectly balanced and doesn't stick out, making it a perfect food sake 🥢. It seems to go well with a wide range of foods from the mountains and the sea, Japanese, Western, and Chinese 😋. This sake is going to be one of the most impressive sakes of the year, along with the Yamama, which I have yet to report on and am slowly drinking ✨. I put it side by side with some of the Tsuru no Tomo that I still have left. I feel proud to be from the same hometown as these three 😉.
Japanese>English
flos_lingua_est
Hi Jurian, ☀️ I haven't yet drank Yasuda Torigoe in the series by field and the clear description of the taste... I was quite curious! I definitely want to drink it someday!
Japanese>English
寿梨庵
Thank you, flos_lingua_est 😊. This is my first time to see the series by field. I am very interested to know if this flavor is common to all or if it is unique to Yasuda Torigoe, as I understand that the production is unified.
Japanese>English
寿梨庵寿梨庵
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I found it at the Ponshukan around the time of the Bon festival 👀. It's a four-pack bottle, which you don't see very often around here, and it comes with a box 🎁. I think it was probably prepared as a souvenir for a customer going back home 👀. I often buy it by the bottle, so there's no need to buy it here at all, but it's a rare find... ✨ It's a collector's item now 😅 It's 16-17%, which is high for a regular honjozo. It has a subtle but light ginjo aroma. It's a Niigata honjozo, but it has a round voluptuousness and sharpness. ⚡️ And it complements the food, but doesn't interfere with it at all. If you don't get greedy, you can have this sake all the time. I ruminate in my head 😌. I guess that's the kind of sake that is a staple for me 🍶.
Japanese>English
ヒラッチョ
Jurian, good evening😊. I have never seen the second photo, the box of vines, Tomo, before. It's rare👍. I think this is the only one that is a classic 😌.
Japanese>English
寿梨庵
Hiraccio, good evening 🌙 The second box is the back side of the first one. The black and white changes the atmosphere a lot😊.
Japanese>English
ヒラッチョ
Jurian, good evening😊. I have never bought one with a box and I see that it is the back side 👍I saw it for the first time. I'm going to Okachimachi today, so I'll be looking at the crane friends at Yoshiike? I'm going to Okachimachi today!
Japanese>English
寿梨庵
Hiraccio, thank you for your comment... Yoshiike has a great selection of Niigata sake👍. Please take a look? Please visit us 😊.
Japanese>English
寿梨庵寿梨庵
KoeigikuAnastasia Green原酒生酒無濾過
Koeigiku ShuzoSaga
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寿梨庵
Still hot enough to open the bottle at the end of summer 🎇. Delicate microbubbles. Lactic acid fizzy drink, grapefruit + orange + apricot flavors. I didn't detect the strong lemon-like acidity I felt last year. It's been a while since I've had it, but I think it's a solid honored chrysanthemum. Delicious 😋. I thought the alcohol content was high like other sakes that seem to have been brewed around the same time, and the gravity was obviously low. It is quite drinkable. The bitterness in the second half is also strong, and the previous lower-alcohol version seems more widely acceptable. Overall, it is calmer than before, but I think I miss the uninhibited, positive impression it used to have... It's tasty enough, though 😌. I felt that the high-alcohol construction of these days was rather favorable to the higher-end liquors such as Hello, but the regular line such as this one? I thought the low-alcohol version was more typical of Kouei Kiku 🤔.
Japanese>English
寿梨庵寿梨庵
Michizakuraみちやんま純米吟醸原酒無濾過
Michizakura ShuzoHokkaido
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寿梨庵
The president of Daiichi Shuzo brought all the rice, koji, and other ingredients from Niigata to the Sanzen Sakura Brewery and took on the challenge of brewing sake in the environment and water of Hokkaido. The first batch (sold only in Hokkaido?), which was released in April, was unfortunately unavailable 💦. Unfortunately, we were unable to obtain 💦. I think this is the second version: ✌️ It seems that the president of the company brought it home in his truck, and it was available at a nearby special distributor in the mountains. It is an unfiltered, fire-aged junmai ginjo✨. It has a dense flavor that is typical of Yamama, with a strong umami. This Gohyakumangoku has a lot of power too 💪. Fruity and fresh despite being fire-aged! I strongly feel the individuality of Yamama. Now for the results of the collaboration 🤔. Yamama has a firm and hard structure, but this one is somewhat softer and more rounded... No, I haven't had Sanzen Sakura yet, so I can't say anything great about it 😅.
Japanese>English
寿梨庵寿梨庵
Kirinzan一片氷心大吟醸生酒
Kirinzan ShuzoNiigata
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寿梨庵
Like a piece of ice," he said. It is a summer-only daiginjo-nama sake. The description says that it is made from rice grown in Okuaga, but it seems to be Gohyakumangoku rice. The standing aroma is faint, like a clear melon 🍈. The atmosphere seems to be sharp, but when you drink it, you feel more roundness than sharpness. It still has melon and grape-like flavors🍇. It's like a Niigata Daiginjo✨ but more casual and modern 🥂😋. Apparently, only this 300ml is available. I think it's intended for casual summer situations, but I don't imagine myself at the beach or BBQ 🤔... I think I want to drink it with ayu fish, etc. while cooling off at a place I haven't been to for a while and haven't been to this year 🍃. The label that seems to represent the surface of the water also reminds me more of a river than the ocean: 🏞️
Japanese>English
寿梨庵寿梨庵
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At a popular seafood izakaya in Naoetsu. We chose from a lineup centered on the Joetsu area. It is made with Gohyakumangoku from Kakizaki, which is common in this series. There is no mention of junmai sake, but I think it is junmai (because there is no mention of the rice polishing ratio? I thought that requirement was gone...) I don't feel any qualities that could be called terroir, but it has a special feeling somehow. It has a clear, yet strong rice flavor and power 💪. The sweetness has clarity and elegance ✨. I remembered that I had repoed this before... and when I looked back, I saw that I had described it as being like a banana shake 🍌. Didn't feel much banana this time 🤔. It doesn't give the impression of so-called modern sake, but it is very refined and carefully made within the category of Echigo sake: ☺️ The Yaeguhiki series offers good value for money, and I once again thought that none of them are out of place 😊.
Japanese>English
寿梨庵寿梨庵
町田酒造！！！！生酒無濾過
Machida ShuzotenGunma
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寿梨庵
It is an original limited edition from Takahashi Yo Shoten, with no specification details listed. It appears to be junmai (pure rice), but there is no mention of it, and the rice polishing ratio...? Slightly effervescent and fresh. The mouthfeel is relatively light and refreshing, and for a 16% alcohol content, it can be enjoyed this season with gusto. But it also has a complex flavor. Is it a blend? 🤔 The most I feel is grassy like Miyamanishiki 🌱 There is also a honey-like sweetness, like Omachi from the direct pumping series... 🌾. There seems to be some nuance of Gohyakumangoku in the aftertaste... 🌾. It's fun to drink it while thinking about various things 😆. In any case, 2.5K for a bottle is a great price ✨.
Japanese>English
寿梨庵寿梨庵
Kurumazaka波乗り車坂 2022BY本醸造山廃原酒生酒
Yoshimurahideo ShotenWakayama
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寿梨庵
◎By the surf rock (ice) to the body on fire. and 🌊 Smooth on the palate, with moderate sweetness and acidity. The second half is gradually bitter, with a strong sense of alcohol. The complex aftertaste is the result of Yamahai? When drunk on the rocks, as recommended, it becomes smooth and the bitterness disappears. It becomes smooth and the bitterness disappears. It becomes too easy to drink and it is scary 😱. It's a similar change to what I felt with ice breaker 🐧. Certainly refreshing like surfing a wave on the rocks (which I've never done) 🏄. Exactly like surf rock 🎶.
Japanese>English
ma-ki-
Good evening, Jurian. I think rock sake looks nice to drink in the summer 🎵. Aside from that, I got a chuckle out of the "like surfing a wave (I've never done it before)" part 😁.
Japanese>English
寿梨庵
Thanks for your comment, ma-ki-😊. It's strange how different on the rocks is from chilling it to a nice, cold one 🤔. As for the surfing... very interested 😆.
Japanese>English
寿梨庵寿梨庵
Sara純米吟醸生詰酒
Kitanishi ShuzoSaitama
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寿梨庵
I sometimes go out to a counter-centric izakaya✨. Sairai is on the list and it's my first time to visit 🙇‍♂️ Junmai Ginjo once fired. No mention of rice used 🌾. I was expecting a more modern sake from the naming and visuals, so I was taken by surprise 😮. Of course it has a modern sweet and sour fruitiness and freshness, but it also has a solid structure and a robust sake feel 🍶 with plenty of flavor 😋. There is also a sense of alcohol above the stated 16 degrees 💪. It did say on the menu that it was closer to Full 😅.
Japanese>English
アラジン
Jurian, nice to meet you😄. Sairai, it's hard to read but it's delicious ☺️ The menu of this restaurant is divided only on the axis of heavy and light, it's quite interesting like the wines expressed by light body and full body 🤔
Japanese>English
寿梨庵
Thanks for your comment, Aladdin 😊. This is a liquor store owned restaurant, and although it is not listed on this menu, they also have a modern and classic axis, which they suggest to cross with the body 😋.
Japanese>English
寿梨庵寿梨庵
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Naeba Shuzo's new line. I was surprised to see the single-stage brewing of the brewed forest, but it is a two-stage brewing, aiming for the middle ground between the regular sake and the two-stage brewing! I've never had a two-stage brewed sake before ✨. This is Junmai Daiginjo. There is also a junmai ginjo. Slightly yellow in color. The aroma is not very strong, with a hint of bran and light maturity. When you drink it, it has a fruity flavor like peaches 🍑 and a fluffy aroma like freshly cooked rice 🌾. It has a sense of balance that emphasizes umami rather than a refined hare daiginjo, and while it is satisfying on its own, it can also be enjoyed as a mealtime sake 😋. Three days later, I managed to keep one cup. The taste has settled down and become smooth like water. And the flavor is still rich 😆.
Japanese>English
ポンちゃん
Jurian, good evening 🌙 It's great that you can tell it's going to taste good when you grow it, and it's a mirror of a drinker that you left the one cup 👍✨I'm glad you left it and it's going to taste good 😊.
Japanese>English
寿梨庵
Hi Pon, ☀️ There is no such thing as a drinking mirror 😵. I just happen to have some spare time and I'm a cheapskate💦.
Japanese>English
寿梨庵寿梨庵
如空初夏の限定酒特別純米
Hachinohe ShuruiAomori
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This liquor store is like a convenience store in Tagami Town. I always try to stop by when I am in the neighborhood because of the bargains I find 🚙. I always stop by whenever I'm in the neighborhood 🦙. I heard that it is quite rare to pop... (I really have a weakness for this kind of thing 😅) Slightly fizzy about 🫧 like fire-roasted but fresh✨. Ripe melon, grapey fruit, a bit of cemedine 🍈. It's refreshing and crisp, but also has a solid body, and the overall impression is that it's more Junmai than Tokujun 🌾. Maybe it's because I drank it at this time of the year, but I didn't get the sense of early summer, and it may not have much character... However, that being said, I thought it was a sake that could be enjoyed regardless of the season 😊.
Japanese>English
寿梨庵寿梨庵
Gunmaizumi淡雪草純米山廃生酒
Shimaoka ShuzoGunma
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寿梨庵
I've had a rep for this in the past with a fresh, pale green, raw sake version. It's a small 300ml bottle, but it's a clear bottle with a cool pale green label and a cap with Yamahai stamped in red 🧢. I'm feeling the visual ✨. I think the pale green is a great sake that attracts a somewhat modern look in the Gunma Izumi lineup👍 This one is a sake that is less unique and fresher than the original Awamori. Still, it has a complex flavor profile, from sweetness to sourness, spiciness, and bitterness, and you can also taste the full flavor of the rice 🌾, which increases as time goes by😌. I tried it lukewarm this time and it is more sweet and sour and charming ❤️ I think it's hard to find such a lively, fruity and tasty heated sake. 🤔 Still, I think I prefer it best served cold for its complex flavors 😋.
Japanese>English
寿梨庵寿梨庵
Aramasa山吹 2022純米生酛
Aramasa ShuzoAkita
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寿梨庵
We asked for a pairing at a Chinese restaurant with a single small plate course 🍷. The only sake offered was Niimasa 🍶. Other wines included Gewurz and Syrah from the south of France, red and white from Burgundy, orange from the Loire, SB from Alto Adige, and 12 year old Shaoxing wine. Lots of natural 🌱 Tangerine is new to me: 🙇‍♂️ Black abalone with white wood ear and coconut sauce? with coconut sauce 🥥. The sweet and sour taste is very appealing, but the sweetness is not so much. It is like a condensed version of the yellow fat orange. I feel more orange (tangerine)🍊 The taste is calm and it seems like it has been a while since the bottle was opened. I think it was probably more gorgeous and more distinctive when it was opened, but I think this is better to match with food 🤔. I didn't really feel the necessity of it being a sake, but it did complement the food: ⤴️ It has a fruity, modern flavor, so it didn't feel out of place in between wines, etc. 😋. What I admire about drinking Niimasa is that it doesn't really insist on using the sake yeast or wooden vats, but it definitely plays a part in the modern flavor ✨.
Japanese>English
寿梨庵寿梨庵
Otokoyama北の稲穂特別純米
OtokoyamaHokkaido
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寿梨庵
I remembered visiting the brewery when I was a student and thinking I haven't had it for a while... I was looking on the internet for a standard sake, since there is no store near me that carries it, and I found this unfamiliar sake 👀. I thought there was a sake rice called Kita no Inaho, but I was wrong 💦The rice used is Hokkaido sake rice 🌾, that's all😅. Sweet aroma of koji and banana 🍌. Melon and Japanese pear aroma 🍈 on the palate. Very soft and pure, full of umami and a little bit of ripeness in the back 😌. It's not boring to drink, and it's got all the good things about Tokujun ✨. The recommendation is to drink it cold or at room temperature, but I think room temperature will bring out more of the best 🤔.
Japanese>English
寿梨庵寿梨庵
Tengumai吟こうぶり大吟醸
Shata ShuzoIshikawa
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寿梨庵
A famous fine sake that I have known for a while. Thankfully we received it: 🙇‍♂️ Shinsei Daiginjo sounds familiar. I remember being taken to a restaurant that served only Shinsei Daiginjo a long time ago 😌. I remember the time when I was taken to a restaurant that served only Shinsei Daiginjo 🧀 along with the entrée we had together This is a full-bodied classic✨! The quality of the sake is rather light. It has a mature taste with a green apple-like ginjo aroma 🍏. Very complex with a long, lingering finish in the mouth 😲. Not so strong, but the bitterness is slowly pulling you deeper and deeper into the bottle. 🕳️ The higher the temperature, the more complex the taste becomes. Nutty 🥜. Maroile cheese, semi-dry figs, and a lot of other things. I think Etsukaijin and Shinkame, which I adore, can compete well with aged cheeses, but I don't think there are many cold sake that can compete so well and still have elegance 🤔. It's beyond both modern and classic 🤔☝️ It is truly the taste of a grand vin 😊.
Japanese>English
寿梨庵寿梨庵
Kakurei超辛口　美山錦純米原酒生酒無濾過
Aoki ShuzoNiigata
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寿梨庵
Solo activity at a rather reputable izakaya K in Niigata City 🕺. I chose from the seasonal recommendations (all Niigata sake). The sake seems to be well chilled in the fridge, but the sake bottle was probably at room temperature, a delicate temperature... 😔 There is not much standing aroma, but a slight bran-like aroma. When you take a sip, the fruity flavor spreads at once. It is very fresh and has a sweet taste like koji or honey for a super-harsh sake, but then it quickly turns sharp and there is a long bitter aftertaste. It is quite dry. It will zing for a while 🫨. The character of this sake is quite different from that of ordinary Niigata sake. It has the solid structure that only Tsururei can have, but the refreshing green flavor is only possible with Miyamanishiki produced in Nagano Prefecture. But I also feel the character of Niigata sake, which is clearly different from Nagano sake 🤔. It's a good sake 😊. Well...after this, I'd like a glass of Tsuru no Tomo, lukewarm 🍶. Ding! What came out after a while of... More than heated up to the brim? Moreover, there were signs that the sake bottle had been chilled. The flavor has gone and the alcohol has also gone 😣. I don't deny the chin at all. If appropriate. I left the restaurant with a bitter complaint at the checkout 🚶. The local booze is crying out for you, and
Japanese>English
T.KISO
Jurian, good evening 😄. Sorry to hear about the heated sake 😅. I wonder if there was a manual or something? Like how many watts and seconds for lukewarm 🤔
Japanese>English
ヒラッチョ
Jurian, good evening😊. The temperature of the alcohol is important. Tsururei's super dry sake is a good sake and I have the impression that it is good chilled to a nice kinchu. It is a pity that it is too hot when served lukewarm.
Japanese>English
寿梨庵
Good evening, T.KISO 🌙 You can see that it is obviously different from your order. Still, one word of advice would have been nice... And I was alone in the restaurant until I left. Maybe something had changed 😣.
Japanese>English
寿梨庵
Hiraccio, good evening 🌙. Too much heat is not the same level as it sometimes is 💧. It's like you've gone near boiling and forced it to cool down... It's a shame and saddens me to think that this is the way it is for travelers 😢.
Japanese>English
寿梨庵寿梨庵
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The other day, I went to the Ponshu-kan in Nagaoka and found a corner unusually pushing Kinshi-hai sake brewery 🍶. Kinshi-Kibai is the Echigo Toji brand, and I have not seen much of it sold anywhere else, except for the Honjozo, and this Yukikage was my first encounter with it. 🙇‍♂️ So I bought this sake. My impression of Echigo Toji is that it has the characteristics of Niigata sake, but with a solid structure and a hard man's sake. This one has that backbone, but with a gentle touch 😌. It's smooth and round without any sticking points. 〰︎ It has a greenish banana-like flavor before ripening, and the ripeness and minerality are common to other sake like Echigo Toji 🤔. It seems to be made from melted snow as it is ❄️⛰️
Japanese>English
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