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marumaruomarumaruo
在宅をこよなく愛する過労者です

Registered Date

Check-ins

111

Favorite Brands

6

Most Check-in Brands

Senkin
9(37.5%)
Kazenomori
5(20.83%)
Ubusuna
5(20.83%)
Yuki Daruma
3(12.5%)
Roman
2(8.33%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
26(23.42%)
Nara
22(19.82%)
Chiba
12(10.81%)
Kumamoto
12(10.81%)
Fukushima
7(6.31%)

Timeline

marumaruomarumaruo
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45
marumaruo
The sun was warm, I walked the doggie 🐾 hard, and there are things I need to do, but I'm taking a break. I'm going to pull out a bottle of ZEROMAN, the first new sake from the RoMan seasonal series, zero because it's the start of the year. The reputation of Romanchu has been growing, and it is said that in addition to the clear and gorgeous taste, the umami and richness of the sake has been further enhanced. Aizu rice and rice malt. This season, the quality of the sake has been slightly changed to give it more depth of flavor, but at 15%, it is still light and easy to drink. It is said to be good both chilled and heated, but I had it chilled. It has the freshness of new sake with a banana or melon-like aroma. It is easy to drink and goes well with all kinds of food. As time goes by, the bitterness rises and the depth of the flavor increases. Thank you very much!
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marumaruo
A standard product of Kaze no Mori brewed with contract-cultivated rice Akitsuho from Nara Prefecture and fermented at low temperature for a long time. The party starts with a pleasant sound. It has a soft and elegant sweetness that is said to be apple or white grape-like, and a sense of gas. It is light, but also has a firm depth of super-hard water, and is priced at 1,799 yen. It is wonderful!
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marumaruomarumaruo
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marumaruo
This is one of three products released since the rebranding. The concept is "Edo-style". The new brand focuses on "agriculture," "technique," and "thought. From the Edo period's sake brewing method called "Nama-Hashiroshi", the brand does not use any enzymes or other additives, and is devoted to terroir. This Zero is a raw sake. Using 80% Kame-no-o and Yamada-Nishiki, it is characterized by its strong gassiness and the freshness of the unpasteurized sake. I could tell after taking a sip. This is my favorite one! The lactic acidity, the cloudy glass, the fine bubbles that keep rising from the bottom. It's like a shwash in your mouth. I try to control my stupid self that is about to drink it in gulps. The bitterness and the sweet and sour taste that is more gradual than at the time of the Modern with the passage of time. Oh no, it's delicious!
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ジェイ&ノビィ
Hi marumaruo 😃 Renewed Sentori Classic ‼️ is an explosion of flavor from the first sip 🤗I think all of America will gobble this one up 😆.
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marumaruo
Jay & Nobby, you are too funny to be a U.S. gobbledygook 🤣.
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marumaruomarumaruo
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40
marumaruo
It suddenly got cold and on a day like this, why don't we drink this? The first snowman of the season. First, just the clear part. The bubbles are bubbling in the glass with a sizzling sound. It is light and green apple-like. This is it 😋 Next is the solid part. The rice flavor was so good, and it was so delicious! We met again this year, didn't we? How are you? I start a conversation with the snowman on the label, saying, "It's been a hard year at work here. The label is a very Domaine-ized, full-bodied nigori sake, but it is a label that makes you relax. I would like to get the water of life and run through the end of the year to the end!
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ジェイ&ノビィ
Hi marumaruo 😃 It's nice to have a drink with snowman ⛄️ and say hello and report what's going on...aren't you tired ⁉️😆 Let's keep on drinking until the end of the year 🤗.
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marumaruo
Hi Jay & Nobby ✨Won't you get busier towards the end of the year? At that time, I'd like to have a conversation with Snowman Sawa 🤭I think Snowman has become even more delicious!
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marumaruo
Seasonal Ura Loman with the label facing the other way. This year, there are even fewer of them and they are hard to find. The Loman series offers seasonal sake enjoyment, and this one we welcomed was a blend of several varieties from the Loman series. Each time a different blend is sold, the specs are undisclosed. It is made from rice grown in Aizu, with 55% polished rice and 15% alcohol. The palate is surprised by its soft, delicate sweetness and mildness without running acidity. As you continue to drink, you will taste its umami and richness. The expression changes depending on the dish to which it is matched, but it is versatile and delicious!
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ジェイ&ノビィ
Good morning marumaruo😃. We have our first home brew of Lomang waiting for us in our fridge too 🤗I'm looking forward to drinking it out front 😋.
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marumaruo
Good evening, Jay & Nobby! We have thoroughly checked out your first taste of Loman! Snowman review too 😋 The back Loman had a soft sweetness that was indescribably mild and gently crumbled. I hope you will drink it 😆.
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marumaruomarumaruo
Senkinモダン　零式　生酒
せんきんTochigi
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35
marumaruo
I take a sip of healing water as I reflect on the long week. The black label and the crane symbol are cool. It is the "Zero" of the standard product "Modern," which has been rebranded as "Edobari" for the first time in 20 years. This is one of the new products released at the start of the rebranding. It is made from Yamada-Nishiki produced in Sakura City and brewed using a method based on Edo period literature. In the mouth, one can taste the sweetness of rice and the rum-like flavor that is typical of Yamada-Nishiki. The sweetness and sourness are also well balanced and to my liking. Although it is a precious sake, I failed to cook the rice and had to drink it with sprouted rice that was cooked to a mushy state. I feel like my teeth are going to chip. I feel sorry for both rice.
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ジェイ&ノビィ
Hi marumaruo 😃 Renewal healing water to take away the fatigue of the week 🍶, I knew it, Senkou-san! It's delicious 🤗. The other two are good snacks 😄.
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marumaruo
Hi Jay & Nobby~! I was not able to win all 3 products in this series. I'm jealous of your drinking comparison 🤗.
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marumaruo
This junmai sake is brewed with 80% polished Yamadanishiki and is designed to be dry for Kaze no Mori. The first "arabashiri" and the last "yamashita" are cut off and only the middle part is harvested. It is clear while maintaining the potential of the rice. It has a gassy, banana-like aroma typical of Kaze no Mori, and a sour aftertaste similar to strawberries. There is also a bitter taste and a deep flavor. I thought it was too cold today, but cold sake is always good....
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marumaruo
A label with impact. This is an unfiltered, unpasteurized sake. It is bottled within 24 hours after being squeezed to enjoy its delicate aroma and freshness. This junmai ginjo-shu is made by polishing up to 50% "Sake Mirai," a new variety of rice suitable for sake brewing with high brewing characteristics, which is a crossbreed of Yamadanishiki. The change from Association No. 9 yeast to 1401 yeast is reputed to have increased the power of the rise when drinking. Tianqing" is a Chinese expression for the ideal color of celadon, which was used by the Chinese emperor of the 5th Later Zhou Dynasty to describe the blue of the sky after the rain. The name "Tianqing" is taken from the Chinese phrase "the blue of the sky after the rain, when the clouds break and the sky begins to clear". The sake brewery in Chigasaki, Kanagawa Prefecture, is characterized by its penetrating freshness and moist flavor. Chigasaki sounds like something I would love to be a part of. The fruitiness, acidity, and a gradual sweetness were pleasant!
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marumaruo
This sake is highly anticipated for long autumn nights🍁. This sake is made from pure rice with a pure sake base. It is brewed with contract-cultivated Yamada-Nishiki carefully selected from two villages in the highest special A district in Hyogo Prefecture, the birthplace of Yamada-Nishiki, and the famous water of Fushimi. With carbon dioxide gas from fermentation and low alcohol content of 12%, it has a lightness that makes it easy to drink if you are not careful. It has a powerful flavor with the gorgeousness and minerality of Yamada-Nishiki. Hinichi Brewery was founded by Hidehiko Matsumoto, who served as toji (chief brewer) of Sawaya Matsumoto. At the time, a post about the president and directors leaving the company was widely spread on SNS. It must have taken a lot of determination and hard work for him to start a new path with the "Nichinichi" brand. As a company employee, I can only eat the delicious food with utmost politeness. 🙏🏾
Japanese>English
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marumaruo
Akitsuho is considered to be Kaze no Mori's signature sake. It is brewed with 65% polished rice from Akitsuho rice grown under contract in Nara Prefecture, using deep hard water and prolonged slow fermentation. Akitsuho is a cross between "Yamabiko" and "Nihonbare" rice, and is characterized by its clear sake quality. When the bottle is opened, it makes a light spontaneous sound. There have been no outbreaks of amadon recently, so I am completely at ease. I have to keep my eyes on the prize, though. Among the Kaze no Mori series, this one has a good overall balance. It is light with a refreshing acidity and fizziness, but has a deep and lingering flavor from its richness, bitterness, or umami. Still, good cosiness.
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marumaruomarumaruo
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45
marumaruo
Now that the nasty work is over, why don't we drink as much sake as we like today? It's a cold day, but I'll do it with cold sake. Brewed with 80% low-polishing Omachi rice from Okayama Prefecture, this classic Kaze no Mori is fermented at low temperatures for a long time with No. 7 yeast and super-hard brewing water. Banana-like flavor, such a great taste, but at a very reasonable price. I'm so tired from work that I'm not sure if my tongue is stupid or if it's just not as gassy as usual. I'm not feeling well! The 807 series has a strong sweetness and depth of flavor, and the 807 series has a good body, so you don't have to choose what to serve with it. It was also perfect with hard-fried potatoes flavored with yuzu kosho (Japanese citrus pepper).
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marumaruo
ALPHA explores the possibilities of sake with creative techniques, and TYPE5 is Kaze no Mori enjoyed with warmed sake. A unique sake mother using lactic acid fermentation expresses the delicious acidity produced by lactic acid bacteria, and a portion of the brewing water is made from 10-year-old sake and ALPHA brewed the previous year, adding depth that only age can create. It is said to add depth that only age can create. It is an interesting attempt to have people enjoy it cold, at room temperature, or warmed up. First, a cold sake. The color is canary yellow and it has a gaseous taste. I would have preferred to drink it cold, but I held back. The sticker on the glass tells you the right temperature by changing from black to pink. The sticker changes color at around 35℃. He said that warming up the sake mellows out the sweetness and accentuates the acidity, making it tighter and tighter. It's been too long since I've had hot sake, so I'm at a loss. But the lactic acidity gives it a richness and depth that is reminiscent of old sake. Ummm, yummy!
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ジェイ&ノビィ
Good evening, marumaruo 😃. Congratulations on your 100 check-in at Kaze no Mori where you can enjoy both cold and heated sake 🎉. The sticker showing the temperature is also interesting 🤗I would like to try the heated 🍶 sake from Kaze no Mori 😋.
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marumaruo
Good evening, Jay & Nobby - 100 check-ins, anniversary ✨I enjoyed your wind forest temperature progress!
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marumaruo
I'm afraid to open a bottle of my favorite at this late hour of the night. As a reward for working hard. Only a cup of noodles in the morning, my stomach was aching from the continuous tension of work... Now, let's see... Sentori Naturale is made from organically grown Kame-no-o, with a milling ratio of over 90%, and brewed in a wooden vat with completely additive-free nama-moto (fermented sake). This time, instead of brewing water, the organic kijoshu was brewed with last year's vintage organic naturals. The full-bodied sweetness, like that of noble rot grapes, is enchanting. It also has a rummy flavor and a gaseous sensation, which gives it a depth of flavor. It is said to be delicious with carbonation as well. Hard to try 💦.
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ジェイ&ノビィ
Good evening marumaruo 😃. Thank you for your continuous work with tension 😌. Sentori is a great choice for such a time! I haven't had organic naturals for a while 🥲 but I'm sure it will soak into your tired body 😌.
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marumaruo
Jay & Nobby, I enjoyed your organic naturals! Sake is great! Take care of your back pain!
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marumaruomarumaruo
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marumaruo
It's completely chilly, a change from yesterday. I'm tempted to try lukewarm or hot sake, but I decide to go with cold sake again today. Akitsuho 657 is a standard product of the Kaze no Mori brand, made from contract-grown Akitsuho rice from Nara Prefecture, polished to 65%, and fermented slowly at low temperatures with No. 7 yeast. The aroma on the nose, the firm umami flavor, but with the moist and gentle mouthfeel of ultra-soft water, gasiness, and freshness, it is easy to drink. As time goes by, you can taste the astringency, acidity, and complexity of the flavor, but because the price is easy on the pocketbook, you can enjoy it without thinking too much about it. It is a light and refreshing sake, which is a good choice for a mealtime drink in the Kaze no Mori series. This time, the snack was red meat fish marinated in sweet and spicy sauce. The spiciness goes well with the soft and gentle flavor of Akitsuho!
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marumaruo
The autumn shipment of the "Black-and-White Animal Series" is a zebra design. The last one we received was a panda🐼. 58% polished Omachi from Okayama Prefecture, junmai hi-iru sake. The low-temperature aging process is said to have promoted maturity and mellowness. It has a fresh gasiness, tropical fruit aroma like papaya and mango, and the mouthfeel has the flavor of matured Omachi, yet it is refreshing. The wine was paired with jar-jar noodles. It is said that this wine goes well with lukewarm heating, but I still prefer it cold or chilled.
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marumaruo
It's autumn rain, it's getting chilly, and sake is great to be enjoyed in a relaxed atmosphere. This is a cosy sake with the full flavor and sweetness of Yamada-Nishiki rice. The "80" on the label means 80% polished rice, and the "7" indicates yeast No. 7. Despite the low rice polishing, the sake is fermented at ultra-low temperature for a long time, which gives it a voluminous taste and the umami of Yamadanishiki. The soft gaseous sensation is my favorite, but as time goes by, the fizzy feeling disappears and the umami flavor of the rice increases dramatically. However, it is difficult for the "swishy" tribe. I think I will drink it again today!
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ジェイ&ノビィ
Good morning, marumaruo 😃! It's really cooler now that I miss summer ☀️ 😌 and the Wind Forest is always good to drink 😙 We are part of the Swissy tribe too 🤗.
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marumaruo
Aburacho Shuzo is a long-established brewery started in the Edo period. Multiple brands, a wide variety of different rice, and good cosmetics make it hard to make a choice 😋. The Kaze no Mori ALPHA series was introduced as "a brand that sets its sights beyond the conventional Kaze no Mori and pursues the possibilities of sake through creative technology" and aims to take a new approach with new technology. Here we are welcomed, and the theme is the door to the next chapter. It was named "Door to the Next Chapter" to expand the possibilities of sake and to be a door to the world of sake. To begin with, ALPHA1 is a sake designed with a low alcohol content. In addition, it is designed to be a sake with fruitiness and density, and is made from Akitsuho rice with a milling ratio of 70% and an alcohol content of 14%. 14% alcohol by volume. Despite the high degree of rice polishing, it has a soft mouthfeel. Sweet and sourness is a characteristic of Bodhidashi brewing. Strawberry-like flavor at first, gradually changing to Yubari melon-like flavor. Combined with the lightness of the gasiness, we drank it before we had time to enjoy its progress.
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marumaruo
Phew. Let's open a fresh bottle today. The screw bottle is a sign of security. No need to be surprised by a bottle of Tendon. Asahi rice is the origin of many types of rice. While it has the graininess of a traditional variety, Bizen Asahi Rice from Okayama Prefecture is brewed as a light, refreshing sake. Is the sweetness peachy? 50% polished rice, 15% alcohol by volume. The clean and crisp taste was good on a hazy cloudy autumn day.
Japanese>English
ジェイ&ノビィ
Good evening marumaruo 😃. A fresh bottle of 🏷️ sake is perfect for the 😏dull weather ☁️ 🤗. A bottle of refreshing sake is the best 😙.
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marumaruo
I have some work left to do, but I'm going to start my evening 😆. Dew Leaf Breeze 507 is a staple of Kaze no Mori. It has a gassy, strawberry-like soft sweet and sour taste, light but mineral, and a deep flavor. Stable taste. I paired it with bongole pasta. Seafood and garlic go perfectly with it. The saltiness is just right!
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marumaruo
On the last day of the holiday weekend, I put a little work away for tomorrow because I am a worrier. After purifying myself, it was time to open the bottle. The rice used for this sake is special. Farmers in Mima and Awa cities in Tokushima Prefecture have been carefully growing this rare rice since 2019 while looking up at Mount Kenzan. They say it has an elegant sweetness. The only two breweries in Japan that use this rare rice are Miyazumi Brewery, which brews Collage, and Kangiku Brewery. Kangiku Meijo also has a Junmai Daiginjo, which is very rare. Aizan, the queen of sake, is known for its beauty and elegance. In addition, Kangiku Meijo brews a limited edition Occasional Series only once a year for the sip of the drinker. The taste is clear and sharp, with a soft sweetness lingering aftertaste. It was a sake that could be drunk chibirichibiri!
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