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marumaruomarumaruo
在宅をこよなく愛する過労者です

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179

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6

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Senkin
9(30%)
Kaze no Mori
6(20%)
Ubusuna
6(20%)
Yuki Daruma
4(13.33%)
Roman
3(10%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
42(23.46%)
Nara
35(19.55%)
Chiba
15(8.38%)
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15(8.38%)
Fukushima
14(7.82%)

Timeline

marumaruomarumaruo
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I'll give you a series of recommendations from the liquor store. It's fun to have a fresh encounter with other people's choices. This is a sake from Fukushima Prefecture. It is seen at cool buckwheat noodle shops, and it gives a good impression. This is the first time (I think) that I have had this sake at home. The first sip is easy to understand, with a mineral and structured flavor that runs pleasantly. The elegant taste is followed by a refined umami. The sweet and sour pear-like taste becomes more pronounced with time, but the full-bodied flavor is still there, and it does not lose its solid structure. It was a great sake!
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Grand Nature" is the best of the matured Ki-jo-shu, selected from the best years of matured Naturals. Instead of the traditional "mizu-hashime brewing" method, the "mizu-hashime brewing" method is used for the first time, and the sake is aged for another two years. Domaine Sakura ▪️ Kame-no-o, rice polishing ratio of 90% or more, 14 degrees C. Although it is a kijoshu, it has a freshness like green apples, a firm structure, and an enchanting taste. It's a kijo sake, yet it has the freshness of green apples, a firm structure, and an enchanting taste. It is wonderful!
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ジェイ&ノビィ
Hi marumaruo😃 We've never had it 😅very inspiring review 🤗I guess "ummm" is the most intriguing 😋.
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marumaruo
Good evening, Jay & Nobby 🌛We'd love to have you here 😍You're going to be pooped~😋.
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marumaruo
From the back label. Shin-shu (new sake) is the first to convey the vintage of the rice harvested that year. As "Hatsu Shibori" nouveau, you can enjoy the freshness of new sake, sweetness that increases as the sake temperature rises, aromas of young white grapes and lychee, and especially the touch of koji that is unique to new sake, according to the label. It is a seasonal sake, and I was looking forward to this one. We opened the bottle just before the consecutive holidays. Made from 100% Gohyakumangoku rice, 55% polished rice ratio, alcohol content between 16 and 17 degrees Celsius. It has a freshness like muscat, but at the same time it is mellow and gorgeous, as is typical of Hououmida. The lees that accumulate slightly at the bottom of the bottle make it enjoyable to drink.
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marumaruo
This is delicious! It has a light sweetness that is unique to the sake, but the aroma is gorgeous as well. This junmai daiginjo-shu is a test brew of locally produced "Hitomebore" sake brewed with the sake brewing method. It is made with 50% milled rice and is fire-quenched, unfiltered, and unpasteurized. Sei's test brews are always interesting.
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marumaruo
From the Sake Shop Recommendation Series. Brewed by Nanbu Touji from Towada. The rice used for brewing is Shokumai Mashigura. The sweet, full aroma rises from the glass, and although it is gentle on the palate, you can taste the richness and acidity as you sip it down, chitter-chitter. The rice polishing ratio is 60%. The alcohol content is 15%, but the crisp flavor makes the alcohol content seem higher than it is. I sipped it slowly, thinking that I should have served sashimi as a side dish. It is a fun sake that changes its expression over time.
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marumaruo
Today's selection is a liquor store's choice. Flat milling" is one of the most popular methods of milling rice today, which efficiently removes protein, resulting in a clearer, more flavorless taste even at the same milling ratio. It is said that by shaving the rice into flattened rice that matches the shape of the rice, instead of shaving it into a round shape, the rice is efficiently polished to remove the miscellaneous flavors. And it is a casual price. Even with low milling, it has the contoured flavor that is Nanada's specialty. The alcohol content is lower than usual, at 15 degrees, which makes it light and enjoyable. Clear and dry.
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marumaruo
I bought two bottles by mistake and will have this one today! When I make such an inexcusable (in terms of nostalgia) mistake, I don't even invoke the "waste not" disease, and pour it generously into a Burgundy glass. The rice used for making this wine is harvested from rice fields located on the same water vein as the brewery's brewing water, making it a domaine. The concept is to create terroir-oriented sake that makes the most of the local climate. The brewery's classic, supernatural approach to sake brewing is completely yeast-free, using the Kimoto method of making sake, organic rice, and wooden vats. At 13% alcohol by volume, it is light, but has the depth of flavor and sweet-sourness that is only possible with the kimoto method of sake brewing. Unrelated to Sengoku, today was a school reunion. I inadvertently attended. There were some heartwarming moments, but I was also surprised by the unconscious caste system, the school's celebrity-dominated system, and all the other things you see in comic books and TV dramas. What a surprise! After missing the after-party, I went home and had a refreshing drink. It was a fresh, lush, heart-warming moment.
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ジェイ&ノビィ
Good evening, marumruo! I think it's not a mistake but a necessity to buy two bottles of SENKYO 🤗I didn't know there was such a reunion 😱Let's blow it out with SENKYO!
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marumaruo
This is a light nigori sake born in mid-winter and served in early fall when the frost comes down. It is a seasonal sake and is perfect for days when it is cold and we have started heating the house. Junmai Ginjyo, light nigori sake, single shot fire-fermented, made from Aizu's Gohyakumangoku, Yumenokou, and Himenomochi, with a rice polishing ratio of 55% and an alcohol content of 16%. Lomang features a four-stage glutinous rice brewing process. Today's first cup is a top-loaded one with no lees. Melon-like flavor, with some bitterness, soft and clear. It is suitable for warming up and can be enjoyed slowly.
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marumaruo
Limited edition sake from Shichida. It is a "limited edition" junmai ginjo made with Yamadanishiki from the local Eriyama area. The label depicts a gentle view of terraced rice paddies. Ogi, the home of Tenzan Shuzo, the brewer of Shichida, is located in the Eriyama district. The stunning scenery of approximately 600 terraced rice paddies has been selected as one of the "100 best terraced rice paddies in Japan. In late September each year, higanbana (cluster amaryllis) blooms, dyeing the rice paddies red and creating an autumnal scene. This autumn scene is said to be the inspiration for the label. The cool, back terraced rice paddies at an elevation of 400 meters are a good site for growing Yamada-Nishiki, preventing high temperatures from causing poor growth. This is the first release of Yamada-Nishiki since it was first cultivated in the terraced rice paddies of this local Eriyama district. We poured it into a Burgundy glass. The aroma is banana-like. The soft sweetness is faintly reminiscent of wasanbon. The full flavor and acidity in the aftertaste are well balanced, making it a sake that can be enjoyed slowly.
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marumaruo
A limited edition sake from the Hanazumi Shuzo brewery, also well known for its Loman. Like Kuchiman, this sake is made entirely from mochi rice and brewed in a 4-stage process, expressing a unique flavor. The "Age Oke" is a tank that receives the sake that flows from the "Yabuta," the machine used to press the sake. The sake is freshly squeezed from the top clear part of the new sake, which is the mellowest and freshest part of the new sake, and is directly bottled. It has been aged in ice temperature for about six months, and at 17% alcohol by volume, it is very drinkable. It has a gorgeous banana aroma. It tasted fresh and gassy. It was the perfect sake for fall!
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What a wonderful sake! How nice to have such a rare sake in our home. Rice from the Kikuchi River basin" is the best match for the brewing water. The same brewing method since the Edo period, "Nama-hashiroshi brewing". Pesticide-free cultivation" based on the philosophy of "not making enemies of all. Fertilizer-free farming" that respects the diversity of bacteria and microorganisms. The "wooden vat brewing method" as in the Edo period, the "yeast additive-free" brewing method, which takes a long time to awaken natural yeast, and the "Shiori" brewing method, which is similar to the sake of the eight-forked serpent slaying in the Kojiki (Records of Ancient Matters). The crystallization of the seven farming methods and brewing methods is the highest peak of the 2024 brewing, "Shichinonosozo". My heart is full before I drink it. I will drink it with all my heart. The glass is a Burgundy glass. Muscat, green apple, and lactic acidity like yogurt. Aroma of wooden vats. The sweetness of the flavor, which is called the aroma of vanilla. It's already great!
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marumaruo
It's autumn, but it's hot when the sun shines. The autumn season is short, and it is a good time to enjoy the new autumn sake. It is made from 60% polished Gohyakumangoku rice from Niigata Prefecture, and is fire-aged only once. It has a nice aroma and fruity flavor. The alcohol content is 16%. The sake has a strong umami flavor due to the ogara-mi, so those who drink it quickly can enjoy it in small sips. It can be served at room temperature or heated. It has a robust flavor, so it goes well with nabe (hot pot) and bonito.
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marumaruo
Autumn is in the air and mild weather is the season for sake to soak into your body with its delicious taste. Well, sake is always delicious. For our family, Kaze no Mori is the best place to enjoy sake in a relaxed atmosphere. In the midst of a busy season of cold sake, nigori sake, and other new sake, Kaze-no-mori is a stable sake that can be enjoyed in a relaxed atmosphere. 807" indicates 80% polished rice and No. 7 yeast. It has a gaseous, sweet and sour taste on the palate, but you can also enjoy the simple flavor of the rice with a hint of impurities that only dewy winds can produce without polishing. Rohafu" is an old variety that has been designated and approved as Nara Prefecture's sake rice. Although I tried to drink it slowly so as not to miss the richness of flavor, unfortunately, the sake went down too quickly. Rice is great, Japanese people are great!
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marumaruo
How troubling. I'm in trouble because there are so many beautiful drinks coming out at this time of year. No time to get sick of wasting. Let's have it right away 😋. Based on the philosophy of Edobari, the sake is brewed with no additives and the "Classic" is made without yeast for a more natural taste. Orikarami, fire-aged version. Brewed with 80% Kame-no-o and 20% Yamada-Nishiki, it is soft with only 13% alcohol by volume. It has a lactic acidity, sweet and sour taste, and a delicious mouthfeel that makes you want to drink it all the more. Light a candle and start your evening drinking!
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marumaruo
When the temperature drops and the weather is cooler, open the bottle cold. It is matured slowly in the summer and can be served fresh without a second heat. The first cold-aged sake we will serve for the first time this season is a limited edition of Hououmida. It is made from Yamadanishiki produced in Nishiwaki, Hyogo Prefecture, with 55% polished rice, and has a mellow flavor. The aroma is gorgeous and enchanting. It's so good! It's like a beautiful woman who is too beautiful. The salt is enough for a side dish. I'll have it with a little bit of salt, a little bit of salt, a little bit of salt.
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marumaruo
The holidays are upon us 😆. I don't have any scary meetings scheduled after the vacations, so it's already great. And here it is. This is a standard product of Kaze no Mori. It is brewed slowly and at a low temperature for a long time using No. 7 yeast and ultra-hard brewing water. It has a nice, fizzy, chili-like taste, and a soft, strawberry-like sweetness. The flavor develops over time, but there is no time in between because it is so easy to drink 😂. It's delicious. It's days like this that nurture my daily patience. Great start to the holidays!
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marumaruo
The "middle" part of the new sake when it is pressed, which is the most voluminous and tasty part, and only a limited amount of this important sake can be extracted from each tank. The rice is polished to 50% and has a clean, fruity taste with a depth of flavor that can only be achieved with hard water. Due to the recent heat, I have been drinking only beer, sparkling wine, and white wine, but today I wanted something I could drink slowly. It's been a while since I've had sake. I think it is the water of life! It's so delicious!
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marumaruo
A definite tasty one. Perfect for hot summer. When you pour it, it shrieks like cider. The white bubbles boil up. It is served in a champagne glass 😋. Fresh, lactic acidity like yogurt, and the delicious taste of rice that expands. It is easy to drink. The bottle cap has a divine phoenix design. I think every time I drink it, it looks like it will bring good luck since it is brewed with the divine water of Nikko.
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ジェイ&ノビィ
Hi marumaruo 😃 This is definitely a tasty one that is safe to have in the fridge! It's great that it's so tasty and beneficial!
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marumaruo
Hi Jay & Nobby! It's the water of life with too many benefits 😆.
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marumaruo
The holiday blur has not been fixed. Let's open a bottle of beautiful sake with a bang. It is a summer version of Loman, a Junmai Daiginjo made from Gohyakumangoku rice and glutinous rice in a four-stage brewing process. It has a gentle and elegant sweetness, with a juicy aroma of banana or melon, and the bottle label is decorated with polarized pearls. Forget the mundane and drink up!
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Bose Kota
I want to drink this!
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marumaruo
@Bose Kota, good evening 🌙Please try it 😊I recommend drinking a glass of wine 😋.
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