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marumaruomarumaruo
在宅をこよなく愛する過労者です

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169

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6

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Senkin
9(31.03%)
Kaze no Mori
6(20.69%)
Ubusuna
6(20.69%)
Yuki Daruma
4(13.79%)
Roman
2(6.9%)

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The origins of the sake you've drunk are colored on the map.
Tochigi
39(23.08%)
Nara
35(20.71%)
Chiba
15(8.88%)
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15(8.88%)
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12(7.1%)

Timeline

marumaruomarumaruo
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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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marumaruomarumaruo
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marumaruo
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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marumaruomarumaruo
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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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marumaruomarumaruo
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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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marumaruo
I'm glad I'm on vacation, but I'm worried that I'll lose my work ethic and never come back to it. It is a summer-only junmai-shu made from Dewa Sanzu sake produced in Yamagata Prefecture. Although it is light in alcohol content, it has a nice flavor and sharpness, and the aftertaste of yakult or myrkuru (I wonder if anyone knows what that is?) is nice.
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ジェイ&ノビィ
Hi marumaruo 😃 I understand 😌but let's forget about the working spirit for now 😆Kochira's Nanada! It's refreshingly delicious 😋I know about Pirkle, but I might have never heard of Myrkle 🧐.
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marumaruo
On the first day of a three-day weekend, we open a bottle of our staple, Rohafu. It is made from 50% polished rice, sake rice produced only in Nara Prefecture, and fermented at low temperature for a long time from No. 7 yeast and ultra-hard brewing water. It has a strawberry-like sweetness and a fizzy, chili-like sensation that makes it easy to drink. The flavor deepens as time goes by. No company for three days. It's a liberation of the soul. I feel a sense of bliss, and it's delicious!
Japanese>English
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marumaruo
It is a junmai-shu made from low-polished 80% Yamadanishiki rice from Hyogo Prefecture and brewed at a long low-temperature fermentation (ginjo-zukuri), unfiltered and unadulterated. The other day I opened a bottle of Akizuho 50%, so I decided to enjoy the difference and welcomed this one today. The complexity from not polishing the rice, the bitterness from the use of hard water, the depth, the sweet fullness typical of Yamadanishiki, and the fruit aroma like melon or noble grapes. Caprese is a good accompaniment. Peaches, cream cheese, cured ham, pink pepper and olive oil. The salty flavor of the ham and cream cheese goes well with the bubbles. For a salty taste, you can use "Itawasa" or "Geso-yaki" (grilled fish paste), Edamame (green soybeans), fava beans, rice crackers or okaki are also good, but sometimes it is good to have a combination like this.
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marumaruomarumaruo
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marumaruo
Junmai Daiginjo brewed with contract-cultivated rice from Nara Prefecture, Akitsubo; since it is 507, the rice polishing ratio is 50% and No. 7 yeast is used. It is delicious, with a freshness like a pear and a depth of flavor from the ultra-hard water brewing.
Japanese>English
marumaruomarumaruo
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marumaruo
Cool looking bottle with a chilly, gassy feel. Beautiful white bubbles when poured. Perfect for summer days. It is fresh and has a nice ginjo aroma, as is typical of Hououmida. Hououmida uses either the time-consuming "Funashibori" or "Shizuku Shibori" method of top pressing, and this one is pressed using the same "Shizuku Shibori" method as Daiginjo, giving it a Daiginjo-like flavor and aroma. The official use of the water from Nikko's two shrines and one temple has given it the name of Mikumari no Kami, the "god of water" in Japanese history, and I want to be blessed by him. Maybe I should buy a summer jumbo. Of course, it was delicious!
Japanese>English
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marumaruo
Yummma 😋We welcome you to the middle day of the consecutive holidays, the Sanchi no Ni Nozai brewery, with two glorious engravings printed on the back label. The brewery is pesticide-free, and instead of adding lactic acid for efficient brewing, it grows the lactic acid bacteria that live in the brewery and uses them to their fullest potential. The second-nation brewing is done in stainless steel vats. When the brewery became a three-no-brewery, it would be a wooden vat. It is interesting that the return to nature is indicated by the engraving. Regardless of the number of engravings, all of them are delicious. On the other hand, the more engravings, the more I get scared of the disease of wastage 😅. The gasiness, lactic acidity like calpis, silky but with a great balance of sweet and sour, I can't stop drinking it. I'm so happy 🥰.
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marumaruo
Cool like autumn. If you want to drink it quietly, sake is the way to go. I was surprised at myself that I had bought so many snacks, such as salted squid, pickled quail eggs, and pickled bamboo shoots. Did I really want to drink sake all the time 🤔? The sake that greeted us was this one, which can be called the standard of Kaze no Mori. The sake is made from the middle part of the bottle, which is the part that drips down without pressure. It is a rare one with only a few bottles produced. It has a soft sweetness like dried grapes, a nice minerality, and the gasiness makes it easy to enjoy. It is very delicious.
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marumaruo
This sake brewery was founded in 1865 in Kiso Town. The brewery uses subterranean water from the Ontake mountain range and rice grown in Nagano Prefecture, including its own rice, and continues to preserve the handmade deliciousness and traditions born and raised in Kiso. This summer-only sake is made from 100% Miyamanishiki rice grown under contract. It is once-fired in the bottle. It has a mild umami flavor and is light and easy to drink.
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marumaruo
This is another brand of Nishida Shuzo, the brewer of "Tasake", which is highly regarded for its ginjo aroma. This is a series I have never had. It is a ginjo-shu brewed with up to 55% "Hanabukiyuki" rice from Aomori Prefecture, which is suitable for sake brewing, and has a refreshing aftertaste. When you drink a type of sake that you are not accustomed to, you are reminded of the depth of Japanese sake. I drink so much sake that I never notice any change in taste, and I wonder what level I'm at anymore 💦.
Japanese>English
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marumaruo
Ishikawa sake made with Miyamanishiki rice from Nagano prefecture, which was recommended to us. It is an unfiltered, unpasteurized sake with a rice polishing ratio of 60%. Seasonal, unexpected encounter, delicious! I usually prefer lactic acidic or cloudy sake, so this is not my favorite type of sake, but the crisp acidity and sharpness really caught my attention. It has a nice youthfulness that is typical of nama-zake. The flavor was designed as a food sake, so it is not overly individualistic, yet it has a deep flavor. I'm sorry about the label, it looks so normal, but the taste is sparkling! The fresh acidity is delicious, and I'm going to drink it a lot before it becomes rounded 🤭.
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