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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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157

Favorite Brands

6

Most Check-in Brands

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

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
36(22.93%)
Nara
31(19.75%)
Chiba
15(9.55%)
Kumamoto
14(8.92%)
Fukushima
10(6.37%)

Timeline

marumaruomarumaruo
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35
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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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.
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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!
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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 💦.
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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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marumaruo
The theme of ALPHA1 is to pursue and evolve the possibilities of sake with creative techniques. The Kaze no Mori is designed with a low 11% alcohol content, and at 500ml, it's a little small for me💦. Bodai-brewing is an ancient technique developed at Bodai-san Shoreki-ji, the birthplace of sake in Japan, where the acid and amino acids from a special lactic fermentation process add complexity and depth to the sake. Hmmm...hmmm...I read the back of the bottle while sipping it. It has a fizzy, bubbly, melon-like fruitiness. The lactic acidity is also very nice, making it easy to drink. The bottle is small, so I have a feeling I'll finish it before the flavors change. I wonder if it is naturally urging me to drink slowly 🤔.
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marumaruo
The rainy season has begun, and I'm having an adult lemon squash on a dreary, dreary day. Beetle, welcome to my house. Like the other Sengoku series, this sake is made with the concept of Edo-bari (Edo is the name for the Edo period in Japan), and is additive-free and brewed with a traditional sake yeast. This sake is made with respect for tradition while pursuing innovative flavors. When I first tasted it, I was surprised at how sour it was! I was surprised at how sour it was when I first drank it, but I got used to it. It has a clear sourness, but the umami flavor spreads well. That's right, I'm going to like it.
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ジェイ&ノビィ
Hi marumaruo 😃 Beetle 🌈 that blows away the gloom of the rainy season ☂️ as if you turned on the dehumidifier. Everyone will love it 😙.
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marumaruo
Hello, Jay & Nobby! In these humid days, the beetles bring us fleeting refreshment!
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marumaruo
The weather is moist and humid, so open a bottle of summer sake that looks cool and summery. Ding is a sake that is sold only at a limited number of stores. It is brewed with 100% Kanamon-Nishiki, Nagano Prefecture's best rice for sake brewing, and Kuroyau water, which is very soft. It has 16% alcohol by volume. It has a soft, soft sweetness and a nice mouthfeel, but although there is not much lees, it has a good flavor and a crisp aftertaste. The depth of flavor will keep you coming back for more!
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marumaruo
It has been hot since yesterday. I was so hesitant because I had just opened a bottle of my favorite one the other day, and I was so sick of wasting it that I decided to go with this one, which has a sharp taste and is well received for its ginjo aroma. I was excited because I got a good red tuna. Yamadanishiki is used for the koji rice and Gohyakumangoku for the premium rice. Slightly sweet and refreshing. It is best served cold. Tuna is marinated and garlic is added. Cream cheese, capers, and avocado are also prepared. And we serve it with some great bread. Sake and bread is my favorite combination these days. It made for a wonderful lunch😍.
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marumaruo
Work is closed. Take a break from work and enjoy a special sake. The premium series includes "Kozo, Rei, Sengoku Ippou" and the rebranded "Tsurunaki Sengoku Ippou" is now available in limited quantities. Domaine Sakura: Brewed with reduced-agrochemical Yamada-Nishiki. It is said to have been reborn with more depth of flavor, precision, and delicacy, although it is now more limited in quantity due to the use of the traditional sake yeast. It used to come in a premium label box with a sparkling printed label, but now it has a much more chic appearance and the price is a little lower. The cranes are now called "kusatsukaku," and their cries are heard in the heavens. So, anyway, it's delicious 😋Senkou is great, good night!
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ジェイ&ノビィ
Good evening, marumaruo 😃. Oh! This is a real keeper👍 Tsurunoki ‼️ is the best place to take a break 🤗.
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marumaruo
Hi Jay & Nobby~! Tsurunaki, I've been saving so much of it that I couldn't decide when to drink it at all 🤭.
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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 💃.
Japanese>English
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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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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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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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