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marumaruomarumaruo
在宅をこよなく愛する過労者です

Registered Date

Check-ins

125

Favorite Brands

6

Most Check-in Brands

Senkin
9(34.62%)
Ubusuna
6(23.08%)
Kaze no Mori
5(19.23%)
Yuki Daruma
4(15.38%)
Roman
2(7.69%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
31(24.8%)
Nara
25(20%)
Kumamoto
13(10.4%)
Chiba
12(9.6%)
Fukushima
9(7.2%)

Timeline

marumaruomarumaruo
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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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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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marumaruo
On the occasion of the second pickup of the season, I spilled the bottle when I opened it 😢 what a surprise. All SENKURI brand sake is now made by "Nama-Hashimoto" method, and the colander filtration is doubled during the Kami-Tanki process to improve the fineness. It has a silky smoothness. Because it is a snowball made from the "unprocessed" yeast, the aging period is longer. The flavor has more fullness 🤔. I mean, it's delicious!
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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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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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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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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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