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marumaruomarumaruo
在宅をこよなく愛する過労者です

Registered Date

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132

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
31(23.48%)
Nara
25(18.94%)
Chiba
13(9.85%)
Kumamoto
13(9.85%)
Fukushima
9(6.82%)

Timeline

marumaruomarumaruo
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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.
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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!
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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 🥰.
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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.
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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!
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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!
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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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marumaruo
Kubota Senju Ginjyo is a winter-only draft sake. It has the freshness of nama-shu, but with the power of nama-shu. It is brewed at low temperature and slowly saccharified and fermented. Enjoy the freshly squeezed sake made in the cold. At 19% alcohol by volume, it has a strong sake-like flavor, but it has a nice sharpness and sophistication. I usually choose sake that is easy to drink, but this was the type of sake that I drank slowly and steadily. It seems to go well with all kinds of food. Since I was in Shinjuku this morning, I got some "Touge no Kamameshi" at the station. I could have had "Hikari Tako-Meshi" which I was so confused about 🤔The choice of ekiben is too troubling. I really wanted to buy Tokyo Pork Manju, but there was a huge line. But there was a huge line. I felt hopeless because of the ladies working at the cash register and their slow and easy manners, so I rushed to the ekiben shop. I'm thinking about it a lot...
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marumaruo
After a long walk and securing lunch at a neighborhood yakitori restaurant with a long line of customers, the rest of the day is here to rest and relax with sake. This sake is unfiltered, unfiltered, fire-roasted, and brewed with 100% Yamadanishiki grown in the local rice fields of Sakura City. The soft lactic acidity, like yogurt or Yakult, and the carbon dioxide gas from the fermentation, which I like, and the 13% alcohol content, make it easy to drink. The acidity is citrus-like. Delicious!
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ジェイ&ノビィ
Good morning, marumaruo 😃! Got a grilled chicken lunch from a plentiful walk 🚶‍♀️! If I get home and Senkou-san is waiting for me, this will definitely be in order 🤗.
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marumaruo
Jay & Nobby, your words about getting in order! That's right! Beautiful sake is in order!
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marumaruo
The evening drinking begins after it is completely late. I take a sip and am overwhelmed by the robust flavor. The aroma and sharpness are surprising to my body, which has been exhausted from work until a while ago. The water is made from "Kuroyauzui," the softest water in Japan, so it is characterized by its softness on the palate, but it really hit me hard. Well, the alcohol content is 16%. The rice polishing ratio is 55%. This is a "direct brew" version brewed with 100% Kinmon-Nishiki, which is grown with reduced agricultural chemicals, and is only released once a year. I wished I had opened the bottle when I wasn't tired, but I heard that the taste changes remarkably the next day. I don't like to leave the bottle open for a long time, but this might be fun 🤩 I think it would be good to sip it with soba noodles or itawanawa. I'll enjoy it with care!
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marumaruo
Here is the one I was looking forward to opening. This is the new "Ni-shiki Origami" of the new "Sengoku Modern". This sake is made by reviving a technique based on literature from the Edo period. The brewery respects, protects, and evolves the "Nama-moto" sake brewing method of the Edo period, which should be preserved for future generations, while modernizing it in the Sentori style. This is an unfiltered, unpasteurized, second fermentation in bottle type sake. Made from Yamada-Nishiki produced in Sakura City, Tochigi Prefecture, with a polished rice ratio of 90% and an alcohol content of 13.0%, it is made by the estate method. The lees that settle at the bottom of the bottle dance up with each pour. The fine bubbles are also beautiful ✨"Zero" = Nama-shu, "Ichi" = Hi-ire, "Ni-shiki" = Orikarami ← this time, and "San-shiki" = Sanshoku (sparkling) Harashu. It is slightly sweeter and heavier, and the brewer was also conscious of the aroma. The amount of lees was also a concern, so they chose a Bordeaux glass. It has a clear sweet and sour taste, a banana-like flavor, and a softness that expands as you drink. We were given something precious 😋.
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ジェイ&ノビィ
Good morning, marumaruo 😃. We are very happy to hear you went to Renewal Sentori 🤗. We haven't had a chance to try it 🥲, but we can see from your review that it is definitely delicious 😋.
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marumaruo
Jay & Nobby, the new Sentori-sama. Oh no, it's fun!
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marumaruo
Nanikore, interesting. Muscat-like flavor and grapefruit citrus. It also has a white wine-like quality. I thought I was welcoming a regular nigori, but this one is classified as "other brewed sake". Inspired by the doburoku (hops-based) brewing method called hanamoto, which is traditional in the Tohoku region of Japan, this beer was created by combining sake and craft beer techniques. In the fall of 2012, Pukupuku Brewery established its own brewery in Odaka, Minamisoma City, Fukushima Prefecture, and this is the first release from the new brewery.
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ジェイ&ノビィ
Good morning, marumaruo 😃. Interesting craft sake 🤗It tastes like white wine, which you wouldn't expect from the name doburoku 😋I'd like to try this one!
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marumaruo
Jay & Nobby, here's an interesting one for you to try! The doburoku rice grain feeling is like a pulp!
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marumaruo
When the night is well underway, it's time to start enjoying the evening 😆. The first one to greet you 🍶 is this one, which has a reputation for being a light and delicious sake that is perfect for cold days. The cage that sinks to the bottom of the transparent bottle is beautiful ❄Open the bottle and watch as it fizzes and turns cloudy inside the bottle. It is made from 50% polished specially cultivated rice called Gohyakumangoku. I have a strong impression of Kubota and Sawaya-Matsumoto when I think of Gohyakumangoku. The rice is large and has low protein content, so it can be highly polished to 50% or less. And this one is made by secondary fermentation in the bottle of freshly pressed sake, so you can enjoy the naturally occurring fine bubbles produced by the yeast. Juicy, banana-like flavor, nigori deliciousness, dry, sparkling crispness, and elegance...yummy!
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marumaruo
Hot pot and sake on a cold day like this. Kaze no Mori's standard product is made with 50% polished rice from dewy leaves grown under contract in Mikue-mura, Nara Prefecture, and slowly fermented at low temperature for a long time using No. 7 yeast and ultra-hard brewing water. It has a sweet and sour taste reminiscent of white strawberries and pineapples, a nice gasiness, and a good minerality and complexity from the brewing water. I wanted to immerse myself in the spiciness of the hotpot with the fine sweetness of sake, but the quintessential hotpot was too strong. The fine flavor of the wind forest lost its reaction with the numbness of my tongue. What a waste 😭
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ジェイ&ノビィ
Good evening, marumaruo 😃. Yes, a little hot pot 🍲 is good on a cold night 🥶🤗 but be careful not to make it too spicy🥵 Thanks for the ⚠️ reminder😅
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marumaruo
Good evening, Jay & Nobby 🌛The deep sweetness of sake must be savored carefully at times 🤭Hot pot, too spicy 🤣.
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marumaruo
New Year's is finally over 😢. I start up my computer and get some work done, just like the last day of summer vacation, while crying and bemoaning the fact that tomorrow is the first day of work. I open a bottle of sake for such a sad evening. It is my favorite nigori sake. I was looking forward to it because of the good reviews from other people 😊. Hanazono Shuzo brews "Loman" and "Hanazono". And the Ura-Roman I had the other day was unanimously wonderful. I've heard that they've upgraded to a higher spec junmai ginjo with 55% polished rice, so my expectations are higher⤴. And it was! The aroma is clean, light, and fresh, almost like calpis. The gasiness is good, and the balance of umami and sweetness is also to my liking. Koji rice: Gohyakumangoku, Kake rice: Yume no Koka, Shidan rice: Himenomochi, and Utsukushima Yume Yeast. Brewing water: Takashimizu. And the amount of rice curd is visually obvious. What should we do, leave the last tender part or stir it up 😤I'm going back to being a company animal tomorrow, so I guess I'll stir it up.
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ジェイ&ノビィ
Good evening marumaruo😃. I heard it was going to end...but...the New Year vacations are really over 🥲. But here is Hanaizumi-san! It's delicious and will give you energy for tomorrow 🤗.
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marumaruo
Hi Jay & Nobby~! I was looking forward to this one after seeing your evaluation! It was delicious!
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marumaruomarumaruo
Ubusuna2024 山田錦 二農醸
Hananoka ShuzoKumamoto
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marumaruo
It is the last day of the three days of the New Year, and it is my birthday. It is a 55% Yamada-Nishiki polished rice Junmai-Ginjo unfiltered raw sake. It has the gorgeousness of Yamada-Nishiki, but with understated muscat and green apple fruitiness. Great gasiness and lactic acidity like apricot or yogurt. Ninomoto brewing is regulated by "rice grown in the Kikuchi River basin" and "raw rice" production. The imprint on the back label is two. It is made with Kumamoto's brewing water, and from its thick texture and 13% alcohol content, it is sulline and light. Yummmmai 😂.
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ジェイ&ノビィ
Hi marumaruo😃 Happy birthday 🎂🎉! Sansho is the perfect celebratory drink 🥂🤗 I haven't had one in a long time 😋.
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marumaruo
Jay & Nobby! Thank you 😆 for my birthday, my favorite thing! I've decided to 😋.
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marumaruo
It's the middle day of the New Year, and since I opened a special yesterday, I'm going to serve something easy today. The rice is made from 50% polished contract-grown Akitsuho rice from Nara Prefecture and fermented at low temperature for a long time using No. 7 yeast and ultra-hard brewing water, resulting in an impressive impression of slight bubbles, clarity, and freshness. See the back label. The Kaze no Mori tasting map is dry and delicate. The name of the rice grower is also on the label. The label also explains that the wine should be enjoyed by those who enjoy the differences between farmers. The aroma of banana and pear rises with the passage of time. As time goes by, the sweet and sour taste becomes more pronounced, and it tastes like white strawberries. Does the bitterness unique to Kaze no Mori lead to a dry impression? The complexity of the flavor can be felt, so it is gooey without being boring. With the price of rice soaring, the sake people are happy to pay less than 2,000 yen 😂I'm going to drink it with only soaked vegetables as snacks. And Ekiden 📺. I want to spend the three days of the week with a pure heart.
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marumaruo
Something special for the beginning of the year. It's hard to choose one, but here it is. It's a draft sake from Sengoku's premium series "Rei" and "Sake". Ippou means "one voice of a crane. I'm so happy for you 😆. This is a supernatural sake made with traditional methods, using natural yeast, and brewed in wooden vats. Yamadanishiki from Domaine Sakura, both koji rice and kake rice are polished to 40%, and the sake is enclosed in a bottle and heated. The elegant sweetness, umami, and acidity of this sake are like those of white peaches. I was wondering if this one would disappear due to Sentori's rebranding efforts, so I'm glad to see it here 😆. I had the Rei last year. I got the Rei last year and loved the spread of mellow sweetness like muscat. This one was great too!
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ジェイ&ノビィ
Hi marumaruo😃Happy New Year 🌅. I'm very happy to hear that your first new year's issue of Senkou is a good start for the year 2025 🤗. We look forward to working with you again this year: 🙇🏻🙇🏻‍♀️
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marumaruo
Happy New Year, Jay & Nobby 🗻What did you choose to start the year out🍶? I'm looking forward to it 😊.
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