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marumaruomarumaruo
在宅をこよなく愛する過労者です

Registered Date

Check-ins

144

Favorite Brands

6

Most Check-in Brands

Senkin
9(32.14%)
Ubusuna
6(21.43%)
Kaze no Mori
5(17.86%)
Yuki Daruma
4(14.29%)
Roman
2(7.14%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
34(23.61%)
Nara
27(18.75%)
Chiba
14(9.72%)
Kumamoto
13(9.03%)
Fukushima
10(6.94%)

Timeline

marumaruomarumaruo
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39
marumaruo
I knew it was good! Rich sweetness reminiscent of a noble rot wine. Fresh and bubbly with a hint of chili-chili-chili-chili. Made with 100% organically grown Kame-no-o. Organic Kame-no-o is made with last year's vintage organic naturals instead of brewing water. And low alcohol. There are many things I like about this one, but I still love this one. I was afraid it would be gone after the rebranding, but I'm glad to welcome it back 💃.
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marumaruo
Work is over. I'm going to drink! So, I went with something I wouldn't have chosen myself. Because the label is so sharp. The new brand "Wolf Flame," launched under the theme of "from Chichibu City to the whole country," is based on the Chichibu belief in wolves and expresses the importance of raising wolf smoke and the revolutionary will of the people by changing smoke into "flame. So, the raw sake made from Hokkaido's "Comet" is some sparkling sake with a rice polishing ratio of 60%, yeast undisclosed, and an alcohol content of 15.8%. I couldn't see it in the black bottle, but when I poured it, it looked a little cloudy. It was gassy and fruity, with a nice leesiness. The ginjo aroma is enhanced by the passage of time, and it's a very good value!
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marumaruo
Unfortunately, it is raining heavily. We will enjoy being cooped up at home. Here is our accompaniment. A casual draft of Kaze no Mori sake. It is unfiltered, unpasteurized, unpasteurized sake. 807 indicates the rice polishing ratio (80%) and 7 indicates yeast No. 7. It has a gorgeous aroma and full-bodied flavor, combining the characteristics of Aizan, Yamadanishiki, and Omachi, both produced in Kato-shi, Hyogo Prefecture. The chirichiri-gassy, strawberry-like flavor that runs at first, and the lingering scent of Yubari melon and the minerality of the hard water from the Kaze-no-mori forest give it depth and keep you from getting tired of drinking it. Delicious~ ☺️
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marumaruomarumaruo
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marumaruo
Junmai Nama-zake made with apple acid yeast from Hato Masamune in Towada City. Made with Aomori rice called "Mashigura". Polishing ratio 60%. The acidity is 3.0, which is far above the normal sake level. Aomori is famous for apples, and this sake uses apples to give it an interesting acidity. Also, the label of this interesting sake brewery is always cute. The labels are always cute. We hope to live a peaceful life in the spirit of this brewery. We enjoyed the sake in a large wine glass. The first thing you notice is a fresh aroma like white wine, with a characteristic acidity that reminds you of white wine, followed by the umami of rice, and a nice aftertaste. The acidity level is 3.0, which is far above the normal sake level. I am a simple person who thinks it tastes like apples, so I feel the apple flavor on my own. It was interesting to see how the flavor changed over time. The sweetness and sourness mellowed and combined. Delicious 😋.
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marumaruomarumaruo
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marumaruo
I bought a lot of bottles for GW, but my "wasteful disease" kicked in and I couldn't open the bottle. But if it's an active nigori, I have to drink it as soon as possible! So here it is! I like the bubbles and the silky texture. The rice polishing ratio is 70%, the ginjo aroma is gorgeous, and the taste is calpis-like, but the sweetness is mild. The brewing water is ultra soft water from the Southern Alps. It has a good cost performance, 13% alcohol by volume, and is smooth and soft. Thank you very much for your kindness!
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marumaruo
In honor of GW, I'm going to save the best for the last day of work. This is a recent favorite of mine from the Sei Shuzo brewery. It is a test brew brewed with Hitomebore and white malted rice. Polishing ratio 50%, alcohol 15%. Test brews are brewed on a limited basis to test new techniques and ingredients, with a different flavor each year. It is wholesaled to specific distributors. Welcome to our home! Again, with the white koji used in shochu production for tomezoe. The elegant acidity from the white malted rice gives it a nice taste. The change of taste over time is also enjoyable. I like the sweetness of the rummy taste, and the ease of drinking makes it easy to drink, so even if I become unconscious, I am not afraid, because it is GW! No, you should be afraid (³ω³) I love it!
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ジェイ&ノビィ
Hi marumaruo 😃 It's good to start GW with your favorite one! The white yeast type is our favorite too 😋 Sweet and sour Swissy is ok to fall asleep 😄.
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marumaruo
Hi Jay & Nobby, Hello ☺️GW What do you do? I'm not asking what to do, I'm asking what to drink! It's 😋White yeast rice, I like it ✨Hooray for falling asleep 🙌💕.
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marumaruo
On Friday night, I get the water of life. I was surprised by the sound when I opened the bottle. It's so vibrant. Kaze no Mori" is unfiltered, unpasteurized sake. It contains a small amount of carbon dioxide gas. Rusuba Kaze has complex nuances. If we compare the impression of rice to wine grapes, Yamadanishiki is Chardonnay, Omachi is Riesling, and Rusubakaze is Pinot Gris. The gasiness, aroma, and minerality add depth. And it's a good cost. It's so good! It is said to have an apple flavor, but I felt its fullness and it tastes like muskmelon.
Japanese>English
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marumaruo
Summer day, plenty of walking🐶. At a gardening festival, I bought a lot of herbs and aromatic greens to perfect my balcony garden. Lunch time at last! Now it's time to drink the water of life. On a summer day like this, I want to drink this water, which is an outlet that says, "May those who drink this water feel like an airplane flying high and far above the refreshingly clear skies of early summer, and may their spirits stretch as far as the sky. This is a summer-only, once-fired, unfiltered sake. When the bottle is opened, it starts bubbling and fizzing, so we open it carefully. We drink it in a champagne glass. One sip and it's delicious...just the way I like it. It is fizzy, refreshing, and juicy. I can drink it easily. Soft sweetness, white peach and lychee. Fruity, sharp and cosy. Delicious 😋.
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ジェイ&ノビィ
Hi marumaruo 😃. You worked hard yesterday when it was hot 🐶 with your walk 🐶 and gardening 🪴💦 then the water of life 💧 will feel better and you will be able to reach the universe 🪐😋.
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marumaruo
Good evening, Jay & Nobby 🌛I have a gardening recommendation. Three leaves, basil, shiso, this and that will be useful!
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marumaruo
Hanami Romain has the lowest alcohol content of the Romain series at 13%. It is a ginjo-shu limited to spring. It has a soft, light and refreshing taste that can be enjoyed during the season when parties such as cherry blossom viewing are on the rise. All brands are made with 55% polished rice, Gohyakumangoku, Yumenokou, and Himenomochi, and are "four-stage brewed" with glutinous rice. Sake is usually brewed in a three-stage process, in which water, koji, and rice are separated into three separate batches. The method of brewing with steamed glutinous rice is called four-stage brewing. The result is a refreshing yet gentle flavor with a richness that is unique to Hanazono. It has a clear taste with sweetness and umami, and can be served warmed.
Japanese>English
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marumaruo
You will be amazed at the white wine-like aroma that emerges. This is perfect to be served with a glass of wine. The sweetness is reminiscent of Muscat and pear. It is crisp and refreshing. The rice used to make this sake is an interesting variety called "Shunyo," which has a lower glutelin amino acid content than most rice, and is characterized by a clear flavor with no cloying taste. The rice is polished to 55% and the alcohol content is 17%. It is said that the fruity aroma of this sake can be more vibrant by lightly bringing it to room temperature, but I prefer to drink it crispy chilled. Delicious!
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marumaruo
The end of the week is exhausting. My taste buds and physical strength are probably exhausted, but I open a beautiful bottle of wine. Houou Mita's limited edition "WINECELL SPARKLING". This sparkling wine is made with wine yeast from a French winery with which the brewery has a close relationship. When poured, it has a bubbly taste like cider. You can enjoy the acidity and refreshing aroma characteristic of wine yeast and the nigori taste. The taste is a minerality and acidity like a fine white wine, so it is a definite one. It is delicious!
Japanese>English
ジェイ&ノビィ
Hi marumaruo 😃 Mida-san's too good foul sake! This will make your rattled body shine ✨🤗.
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marumaruo
Jay & Nobby, good evening 🌙This is healing water for fatigue 😆.
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marumaruo
It's the most popular standard product of St. A gorgeous junmai ginjo, this seasonal sake is made with Yamadanishiki from Hyogo Prefecture and M310 yeast. Bottled unfiltered and unpasteurized, it has a white peach fruitiness, soft sweetness and gasiness. My favorite swishy drinker.
Japanese>English
marumaruomarumaruo
Kaiun無濾過生原酒
Doi ShuzojoShizuoka
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marumaruo
After the walk🐶, it's time for the fun. It was so hot outside with the sunshine. The other dogs in the park looked hot, too. We went to a nearby restaurant to get some fried chicken. Checking the buds of cherry blossoms. On a day like this, I had no choice but to have a glass of chilled sake! I chose this one because I wanted something refreshing and fresh that would remind me of spring. It is made with 55% Yamada-Nishiki from the A district of Hyogo Prefecture, 55% koji rice, and 55% kake rice, and uses Shizuoka yeast. The alcohol content is 17%. The rich umami, freshness, and transparency that only unfiltered sake can have are pleasant. It has a strong umami and a powerful flavor. Delicious!
Japanese>English
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marumaruo
This is the one I was looking forward to. This is a limited series of sake, mainly test brews and challenge sake, which are sold only at a limited number of liquor stores and direct sales stores attached to the brewery. Be careful not to let the gas pressure blow out. Loosen the screw cap slowly and gently. The alcohol content is 5%, the rice is 100% Gunma rice, the rice is 35% polished, and the sake is unpasteurized. It is a raw sake with no heat treatment. Serve in a champagne glass. It has a lactic acidity like Calpis or yogurt, a light citrusiness, sweetness and gasiness, and is a cider for adults 🥰.
Japanese>English
marumaruomarumaruo
Yamamotoピュアブラック
YamamotoAkita
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marumaruo
Black label with gold foil stamping. The appearance is cool. I wanted to pair it with something crisp because I have char-grilled chicken thighs today. My favorite liquor store selects and sends me this. I enjoy the unintended type and am happy to discover something new. The rice used is Akita Sake Komachi, a sake brewing rice produced in Akita Prefecture, and the rice is polished to 50% for the koji rice and 55% for the kake rice. The alcohol level is 15 degrees Celsius and it is fire-aged. It has a sharp, crisp flavor with a nice smooth ginjo aroma. It goes well with a simple charcoal grill and yuzu pepper. It has a sweet and sour taste like a banana. It is a slow sipping sake. Usually, I drink it easily because of the gassy and lactic taste. I have to order the next one 🤔.
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marumaruo
It was so warm last week, but it turned out to be so cold. I would love to have some hot sake, but the refreshing taste of sake is hard to resist, so I opt for cold sake. This is my first time drinking Tasake at home. As the name suggests, the sake is made using only rice from the rice paddies, and they insist on making pure rice sake. Aomori's love for Aomori is gutsy, as they have revived the local Aomori Kojo-nishiki rice, which was said to be a phantom rice, and use the prefecture's own sake brewing rice, Hanamori. The umami of the rice is pleasant. It is mild but dry, and has a freshness like a fresh sake. It has a good balance. It is a very popular sake.
Japanese>English
ジェイ&ノビィ
Hi marumaruo 😃 It's warm inside the house 🏠 so cold sake is OK! In the middle of all this, congratulations on your first home drink of Tasake ㊗️ 🎉We didn't drink anything else but Tasake too, so we'd like to drink it 🤗.
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marumaruo
Welcome to a rare nigori sake with a limited quantity from the very famous Kubota pattern. Since it was purchased from a sommelier selection at a liquor store, we didn't know until we unpacked the set 😆. It was a very pleasant selection that surprised me when I opened it! The other two were Tasake and Yamamoto 😍 too good to be true. Even people who don't like nigori sake liked it, they said it was fruity, smooth and easy to drink. I mean, who doesn't like nigori sake? The sweet and sour taste is like strawberries, but elegant and mild. The lees are smooth, but the lack of gas gives it a deep flavor. It was the perfect nigori sake to drink on a warm day like today!
Japanese>English
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marumaruo
Save your favorite foods. Because the "mottainai" disease will set in. It has been sitting in the refrigerator for a while. This is a limited edition spring sake from the OCEAN series, inspired by the Kujukuri Coast from Chiba Prefecture.Spring Misty - Nagi is a clear junmai daiginjo that reminds me of the northern lands, made with Kitashizuku from Hokkaido. I took a sip and it was umamai 😋 yes 🙋 I knew it, but it's my favorite one. Pear, gassy and lactic like yogurt. The lees piling up thinly at the bottom of the bottle. I'm looking forward to drinking more. The catch is that it's a soft sake with a clean aftertaste, to be enjoyed with warm dishes while waiting for spring to arrive. It is also good paired with bitter spring vegetables, meat dishes, and strong dishes. Since I can drink it in gulps, I'd like to try it with a more robust flavor, such as salted fish? I think it would be better to prepare snacks that can slow it down 🤔. Thank you for the delicious food 🤤.
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marumaruo
First day of a three-day weekend. I open a bottle of the best. Light a candle because it's a light overcast day. Tuna and avocado, onion, cream cheese, chicken, and smoked salmon on bagels. The snacks are perfect. The glass is a Burgundy glass. Then, let's have it! The first sip has a clean sweetness like white grapes. The strong richness that is typical of kijozo-shu is reserved, and the flavor and umami can be felt, but the coolness makes it easy to drink. Sentori Naturale is a natural sake made from organically grown Kame-no-o, with a milling ratio of over 90%, and brewed in a wooden vat without additives. Instead of brewing water, it is brewed with organic naturals from last year's vintage. So the yeast, which is supposed to eat the sugar in the mash, is less active due to the alcohol in the sake, leaving more sugar than usual. With 14% alcohol by volume, the taste is light, mellow, and deep. Oh, my God, it's so good!
Japanese>English
ジェイ&ノビィ
Hi marumaruo 😃 Candles 🕯️ light and perfect snacks 😌. And a glass of Sentori Naturale with a glass of Burgundy 🍷... a stylish start to the weekend 🤗. I'm already looking forward to the next one 🤗! is the best 👍
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marumaruo
Good evening, Jay & Nobby! Do you recommend having it with a glass of wine🍷, it's gone at an alarming rate!
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marumaruo
A staple in our home, Kaze no Mori. It is light, fresh, delicious, and has depth of flavor for a casual price. We drink it in a Burgundy glass because of its aroma. I appreciate the non-sharp type, which I can drink easily after a long day at work. The alcohol content is also low. The liquid poured into the glass has a yellowish color. It has a pleasant, slightly fizzy taste. It will bring you back to life! The ALPHA series has a theme, and this one is "the door to the next chapter. This one is "the door to the next chapter," showing the possibilities for the next generation of sake with flexible ideas and new technologies. Akitsuho rice from Nara Prefecture is polished to 70%. It is brewed using Bodaimoto brewing method while maintaining the lightness and volume of the flavor. The sweet and sour taste gradually becomes more pronounced as you drink it. Bodaimoto is a technique developed at Bozan Shoraiji Temple, the birthplace of Japanese sake, and is said to be the oldest sake mother in Japan. The characteristic feature of this method is that lactic acid fermented water called soyashimizu is made in advance by lactic acid bacteria and used for brewing sake mother. It would be fun to win the Alpha series, and since they are so delicious, you'll probably buy them~!
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