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Check-ins

51

Favorite Brands

10

Most Check-in Brands

Chiyomusubi
4(19.05%)
Kamotsuru
3(14.29%)
Zaku
2(9.52%)
Senkin
2(9.52%)
Born
2(9.52%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hiroshima
5(9.8%)
Akita
4(7.84%)
Tottori
4(7.84%)
Hyogo
3(5.88%)
Nara
3(5.88%)

Timeline

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Senkinモダン仙禽　雄町 【火入】
せんきんTochigi
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Modern Sentori Mukashi Yamadanishiki was sensitive, so I bought Omachi. Personally, I prefer Yamadanishiki. Next time I'll buy Kame no O. ♪ From the Internet Product Description The sweet aroma wafting out of the glass leads you to take a sip. The "sweet and sour taste" typical of "Sengoku" spreads quickly on the tongue. The flavor and taste of the rice is well blended into the sake, but the mouthfeel is very beautiful, as if it has been polished to a mirror-like finish. The first sip gives the impression of being light, but as you take sips after sips, sweet flavors like pineapple and mango come to the fore. It was as if the sake changed gears in accordance with the amount of alcohol consumed, creating an appropriate moderation of flavor. Mr. Usui's comment, "The fresh aroma emanating from the sake, as if the fruit had been squeezed, tells of the beauty of Omachi," suggests that he himself felt a considerable response to the sake. It is no longer just about the impact. Sentori" has evolved into a sake brewery with a solid ability to create an environment in which it can produce high-quality raw material rice by itself and make the ingredients bloom beautifully. As an Omachi lover, I recommend this bottle with confidence.
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Hidakami芳醇辛口純米吟醸 弥助
Hirako ShuzoMiyagi
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I bought the black one because the Hikkami super-harakuchi Junmai-shu was so good. The dryness of the sake came across well. However, when I compared it with the super-harakuchi Junmai-shu, I preferred the black one. I preferred the black one. Quote from the store of purchase Sake that goes well with fish and shellfish, the pride of Ishinomaki, a port town... "Hitakami". This much-talked-about sake was introduced on WOWOW and "dacyu"! After three full years of planning, it is now ready to be served! What is "Yasuke"? From the Meiji period to the beginning of the Showa period, sushi was called "Yasuke" in the Hanayagi world. Its roots can be traced back to the Joruri and Kabuki play "Yoshitsune Senbonzakura" (Yoshitsune's Thousand Cherry Trees). Taira no Kiyomori's grandson, Taira no Koremori, who was defeated in the battle of Minami-Pei (Genpei), escaped from the battle and fled to a sushi restaurant. It is said that he took the alias "Yasuke," which later became the name for sushi in the Hanayagi community. Following the release of "Hikakami Super Dry Junmai Sake," this is the second sake that goes well with sushi! Although it is a ginjo class sake, it has a mild aroma that is not too gorgeous and enhances the flavors of the ingredients without interfering with them. In particular, it is an exquisite match for white meat, crustaceans, squid, shellfish, and other ingredients with delicate sweetness.
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From the Chiyomusubi Sample Comparison Set Junmai Strong 60 Comparison of Strong 50 and 60 Personally, I prefer 60. but my wife prefers 50. My taste was divided. By the way, we had We had a bottle of Chiyomusubi Yakiaji (Junmai Ginjo Strong 50). The chewiness is the best. I put it in the toaster and the texture became normal, but the flavor was great. Anyway, it was delicious. From the official website This junmai-shu is made from 60% "strong" rice, which is indigenous to Tottori Prefecture and suitable for sake brewing. It is aged at a low temperature to bring out the characteristics of the strong rice. Please enjoy its deep flavor and characteristic acidity.
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Chiyomusubi Sample Comparison Set Today Junmai Ginjo Strong 50 It had a sweet aftertaste. The following is from the official description We revived and cultivated the fantastic "Strong Rice", which was a variety promoted by Tottori Prefecture before World War II. This is the regular Junmai Ginjo from Chiyomusubi Shuzo! Goryoku 50" has a full-bodied flavor that complements dishes served at the table. It is ideal for dishes that make the most of the flavors of ingredients such as crab and tuna, which are rich in amino acids, or dishes that make the most of the flavors of the ingredients.
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AkabuSPARKLING GALAXY
赤武酒造Iwate
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[Corker alert] I was so blown away. I was so surprised. The storage method was bad. I should have read the warning. This was the best sparkling wine ever. Quote from the Internet Ginga Ginga from Iwate Prefecture is used with 50% polished rice. This authentic sparkling orikarami sake is made by slow secondary fermentation in the bottle like champagne. The natural bubbles that pop lightly are beautiful, and the sparkling finish is reminiscent of the twinkling stars in the galaxy. As an aperitif or an in-between-dinner drink, it adds a gorgeous color to a wide variety of meals. Please chill it well and enjoy it in a champagne glass. Aroma Refreshing aroma reminiscent of summer tangerines. It has a pleasant breeze that blows through the air. Taste The bubbles are silky smooth and full of freshness. The light acidity and gentle sweetness from the rice fill the mouth along with the bubbly texture. The supple and lustrous umami expands softly and forms a mellow flavor. After swallowing, it disappears with a refreshing sharpness derived from the acidity.
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Fusano KankikuOCEAN99　橙海-Arrival-
Kankiku MeijoChiba
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Quoted from the store of purchase OCEAN99 Series Orange Sea-Arrival The Kujukuri-hama coast near our brewery has a variety of seasonal expressions. We recognize that one of the meanings of brewing sake here is to understand and express the climate, including the sense of the seasons. Just as what we eat and what our bodies require changes with the seasons, the sake we offer should also change daily. This seasonal series expresses what is unique to Japan and to this region. Comment from the brewer Concept The image of an airplane passing over Kujukuri and landing (Arrival) in the orange glow of the setting sun. We hope you will enjoy this bottle at the end of the day, when the sun is setting and you feel a hint of autumn, as well as the lingering taste of summer. The flavor we are aiming for We aimed for a deep yet light sake that can be enjoyed after the end of the Bon Festival, when the night breezes gradually become more pleasant. Recommended drinking How about sipping it with a cup of brown china, which reminds you of the sunset and the arrival of autumn, to bring the temperature back down to a comfortable level☆.
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A refreshing junmai sake made from Gohyakumangoku rice grown in Tottori Prefecture. It has a gorgeous citrus aroma with a fruity, moist, pear-like sweetness and a crisp finish. Serve chilled with sweet seafood such as squid or scallops!
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The second sake of the day following CHIYOMUSUBI SORAH The second sake of the day, following CHIYOMUSUBI Sorah, was a top quality sake from Hiran. The taste is as good as the touch of In the past, I have felt that expensive Yamada-Nishiki sake was too sweet, and while I wondered how it would be, I decided to try Nikomaru, which was delicious. Nikomaru was delicious, so I decided to try the best of Hiran and hit the jackpot! This is good! From the product details of the store where we bought it Junmai Daiginjo-shu made from 39% polished Yamadanishiki produced in Hirado. Pleasant aroma. It has an elegant sweetness typical of Yamadanishiki. The acidity is well balanced, making this a top-quality sake from Tobiran.
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ChiyomusubiCHIYOMUSUBI AWA SAKE SORAH
Chiyomusubi ShuzoTottori
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Oh no, what's this for? Delicious 🤤. Vocabulary Collapse Just the right amount of subtle flavor 360ml is not too much This is as good as you can get for a sparkling wine. Perfect as a toast! It's a great way to get going on the next drink. Below Quote from the official The natural bubbles created naturally by the yeast in the second fermentation in the bottle, the subtle flavor of rice, and the clear, refreshing aftertaste with no bitterness make it a truly Japanese Champagne. Winner of the Kura Master 2023 Platinum Award. Kura Master 2023 won the Platinum Award, the top prize at a sake competition selected by the top sommeliers of the best hotels in France. We will continue to aim to break new ground for Japanese sake.
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I bought it because it was a SAKE COMPETITION 2024 award-winning sake. I was able to enjoy the sweetness of Yamadanishiki. I would rather drink it again than repeat it. Next time, I would like to try other dry sake such as Mimurosugi. Here is a quote from the distributor Mimuro Sugi" has been brewed for over 350 years in Miwa, Nara, the place where the god of sake resides. The brewery uses 100% Yamada-Nishiki rice and water from the Miwa mountain wells in the brewery. It was originally a summer-only product, but due to its popularity, it is now sold year-round. The low alcohol content makes it easy to drink, so be careful not to get a hangover. Brewer's comment The aroma is fresh, with a ginjo aroma like that of ramune. It has a fruity juiciness, a full sweetness and umami, and a beautiful acidity on the finish.
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山の壽純米吟醸 山田錦 辛口
Yamanokotobuki ShuzoFukuoka
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Yamatohisyu Junmai Ginjo Yamadanishiki Dry Very refreshing! Dry dry taste is satisfying! Taken from the internet Scented dry! A new innovation in dry taste Aroma reminiscent of fresh citrus fruits and the delicious taste of Yamada Nishiki rice. Not only is it spicy, but you can also enjoy the soft umami and fullness of the rice. Brewer's comment. The sharpness is enough to convince dry sake lovers all over Japan. The most popular dry sake with an aroma and umami that quickly disappears. Winner of the Governor's Award at the Fukuoka Prefecture Sake Competition Excellent with soba noodles and sushi
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Ohmine Junmai3Grain 夏のおとずれ
大嶺酒造Yamaguchi
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Ohmine 3Grain Summer's coming I thought Ohmine Junmai 3Grain Yamadanishiki was better than Ohmine Junmai 3Grain Yamadanishiki when I first opened it... but the next day, I drank it and it was totally delicious! But when I drank it the next day, it was totally fine! This one is good too! ［Product Details] This limited edition summer sake has an attractive bottle design by Misaki Tanaka, a popular illustrator of the moment. The refreshing malic acidity, berry flavor, and low alcohol content make it perfect for hot summer days.
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Kangiku True White Yumachi 50 Unfiltered Nama-shu Junmai Daiginjo I always thought Yamada-Nishiki was delicious. Recently, I have been finding that Omachi suits my palate more and more. This is the sake that I thought was delicious Omachi. Quote from the official Occasional Series Adding color to everyday life Kangiku Meikyu's Occasional Series is a super-limited series of unfiltered, unfiltered sake brewed only once a year. Focusing on "scenes" and "feelings," the series adds color to everyday life (special moments) from a perspective different from that of the four seasons. The series is mainly sold to specialty stores, using rice suited to each concept and designed to be gorgeous, with thorough temperature control and shipping systems.
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Kamoshibitokuheijihuman 純米大吟醸酒
Ban JozojoAichi
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Just right for an evening drink. I drank it in a glass and sipped it. I put it in a glass and drank it. I used to think that sake should be served in a cup, but drinking sake in a glass is also good.
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Raifuku元祖くだもの 「りんご」 純米大吟醸
Raifuku ShuzoIbaraki
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From the "Concept Worker's Selection" of alcoholic beverages that are enjoyed not with the head but with the senses, Raifuku Ganso Fruits and Apples 🍎. It's like apple juice, but not too sweet. It's a juice, but it's still alcohol. I could drink it in gulps. I drank it at a high pace.
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I bought Kaze no Mori which was recommended to you by the app. I think I could taste the flavor of Yamadanishiki well. It was a good sake that made me want to try a different kind next time.
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町田酒造純米吟醸 山田錦
Machida ShuzotenGunma
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The 5th (last) bottle today I have never tasted Yamada-Nishiki like this! I never seen such a change when combined with Gunma's water. Quote Fruity aroma and umami that spreads in the mouth, The fruity aroma, the umami that spreads in the mouth, and the tangy gassiness that can only be achieved by direct pumping are irresistible! You are guaranteed to be impressed as soon as you drink it. I can assure you that you will be impressed as soon as you drink it.
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Shinomine夏凛　雄町 純米吟醸無濾過生原酒
Chiyo ShuzoNara
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Fourth bottle today. This Omachi is delicious. I've been drinking too much and my memory of the taste is getting distant from this area. Net quote All Yumachi rice from Seto in Akaban district, the home of Yumachi rice, is used. It has the fullness of Omachi rice, but with the pronounced sharpness of Shinomine! The satisfaction of drinking unfiltered, unfiltered, raw sake with a crisp, clean finish due to the high acidity! Although it is a pure sake, it is not too heavy as it is kept in the 15 degree range, It is a well-balanced summer sake that you will not get tired of drinking! Recommended as a food sake!
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Yuki no Bosha純米吟醸生原酒　山田穂
Saiya ShuzotenAkita
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Third one today. This one is umami! I can't explain how good it is. I can't explain it, so I'll just use a quote from an internet search. Yamada-ho is correctly read as "Yamadabo".　Yamadaho is a rare variety of rice that is the mother of Yamada-Nishiki, which is considered the best sake rice (by the way, the father's side is Short Stick Watari), and is an ancient rice that was cultivated in the Meiji era.　It leaves a refreshing taste with a clean and crisp aftertaste.　Because the rice grains are smaller and less fatty than Yamada-Nishiki, it generally has a slightly transparent taste with a softer acidity, but the flavor of the rice is powerful, and the pleasant sweetness lingers with a fruity aroma unique to Yukino Kayasha.　The slightly strong acidity tightens up the overall flavor and creates a well-balanced sake.　It is a superb limited edition sake that offers a taste of Yamadaho's world, which is somewhat simple and refined. This is a small-batch junmai ginjo made from a single variety, which is rare for Snow Kayasha, and the brewer's passion for the precious Yamadaho is particularly strong, so as with "Bishu no Sekkei," the shipping route is specified only for dealers with whom they have a trustworthy relationship.
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