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ピラルクは淡水魚ピラルクは淡水魚
家飲み派ですが最近は外でも飲みます。 フルーティーなお酒も、辛口のお酒も大好きです。 美味しい日本酒教えてください！

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Most Check-in Brands

Ichinokura
4(50%)
Urakasumi
2(25%)
Kamikokoro
2(25%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Miyagi
7(26.92%)
Akita
3(11.54%)
Fukushima
3(11.54%)
Niigata
2(7.69%)
Okayama
2(7.69%)

Timeline

ピラルクは淡水魚ピラルクは淡水魚
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(Hokkaido) Otokoyama Spring Inducement ★★★★ 720ml (tax included)1,760 yen, shipped at room temperature Characteristics: A beautiful (really beautiful) transparent bottle that looks like cherry petals are dancing. It has a gentle sweetness produced from rice and a refreshing acidity. The alcohol content is 11%, which is lower than most sake. It is a light spring sake. The brewing water is made from "Longevity water. How about a gift for Mother's Day? [Analysis] Alcoholicity: 11 Sake meter: -3 Acidity: 1.4 Amino acidity: 0.9 Rice used: Ginpu Yeast: Kyokai No. 701 Polishing ratio: 60
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(Miyagi) Ichinokura Tachiharu Asa Shibori ★★★★★ 720ml (tax included) 1,980 yen, shipped cool Characteristics: ★Starts with a spring-like aroma. Delicate and clear, with a full flavor and freshness! At first, you may think it is sweet, but then it tightens up and becomes well-balanced. At first, you may think it is sweet, but it is crisp and well-balanced. You will enjoy its balance in your mouth. It is a "tasty spring lucky sake that will bring smiles to everyone's faces. [Analysis] Alcohol 16%, Rice: KURA NO HANA, Polishing ratio: 50%.
Japanese>English
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(Akita) Tenju Junmai Daiginjo Chokaizan ★★★★★ 　 720ml (tax included) 1870 yen, available all year round, shipped at room temperature Characteristics: Luxurious sake with a gorgeous aroma derived from Nadeshiko yeast and 50% polished Miyamanishiki. This sake is packed with Tenju's origins. This beautiful Akita sake is brewed at the foot of Mt. One of Tenju's most ardent fans is Ken Noguchi. Akita's sake is loved by many people. Sake: Junmai Daiginjo, Raw material rice: Miyamanishiki, Polishing ratio: 50%, AL: 15 degrees, Sake degree: +1.0, Acidity: 1.3, Amino acidity: 1.0
Japanese>English
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★★★★☆ (Nara) Harushika Junmai Ginjyo Nama Shiboribana 720ml (tax included) 1,815 yen, shipped cool Characteristics: Elegant fruity aroma and refreshing coolness. Delightful flavor. Well-balanced. Enjoy the smooth taste of freshly squeezed sake. The babies of rice (new rice) appear in your mouth energetically. [Analysis] Alcohol 16% Japan Sake -1 Acidity 1.4 Amino Acid 1.4 Rice used Fukunohana (Hyogo) Polishing ratio (Kake rice, Koji rice) 60%, 60% Yeast In-house yeast
Japanese>English
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Ichinokuraうららとくらら
IchinokuraMiyagi
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Urakasumi & Ichinokura Collaboration "Special Junmai Sake Ura and Kurara Sold out for the season. This special junmai sake has a smooth, light flavor with a hint of refreshing fruit aroma. This is the first collaboration between representative breweries in Miyagi, transcending the boundaries of breweries.
Japanese>English
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(Miyagi) Ichinokura "Sparkling Junmai Sake 720ml (tax included) 1650 yen Handled all year round Shipped at room temperature Characteristics: A semi-dry, slightly sparkling Junmai-shu with a light nigori (cloudy) component that creates a deliciously sweet taste of rice and a pleasantly bitter aftertaste of sake. A semi-dry, slightly sparkling Junmai-shu with a pleasantly bitter aftertaste. The refreshing acidity and aroma reminiscent of pineapple and white peaches make it light and refreshing to drink, The refreshing acidity and aroma reminiscent of pineapple and white peach make it light and refreshing to drink. It is a good choice for a toast or an occasion with casual friends. Analysis Rice: Sasanishiki (Miyagi Prefecture) Polishing ratio: 55% Alcohol level: 14 Sake meter: -8 to -3 Acidity: 2.5 to 2.8
Japanese>English
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Hideyoshiスパークリング
Suzuki ShuzotenAkita
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（H Hideyoshi "Sparkling Blue" (Akita) I spilled 1/3 of it the moment I opened it. It has a good carbonation! Characteristics: The fresh aroma of "Akita-style flower yeast" and the sweet and floral "Hana-komachi yeast" are both brewed by the Akita brewery Hiduyoshi. 　　　　　It is brewed with a double yeast blend of Akita-style Hana Yeast and Hana-Komachi Yeast, which is both sweet and floral. It has a full and rich flavor. 　　　　　 It has a subtle sweetness and a refreshing flavor. The fine bubbles that pop are pleasant and make your autumn table even more delicious. 　　　　　and will make your autumn table even more delicious.
Japanese>English
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Sake to be enjoyed with a good bailiff rather than drinking sake by itself. How about bonito tataki? (Kochi) Tsukabotan Funaka Hachisaku Hiyoroshi 720ml (tax included) 1727 yen Cool item The comment from Mr. Asano, the toji of Tsukiyotan was added. It has a round taste and has been slowly matured in low temperature storage until autumn. Funaka Hachisaku is the most brewed sake at Shibotan. Therefore, the brewers are united in their efforts to make a good bottle of sake one by one. When it comes to quality super-harsh sake, Shibotan is the Western Yokozuna! Sake: Junmai (pure rice), raw material rice: Akebono, Gohyakumangoku, Yamadanishiki Polishing ratio: 60% AL: 17°-17.9 　　　 Sake Degree: +8 Acidity: 1.7, Amino Acidity: 1.2
Japanese>English
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★★★★☆ (^^)/ Winner of the 2023 Wineglass Delicious Sake Award Gold Prize (4) (Tokushima) Honke Matsukura Shuzo "Naruto Tai Mizutomizu" Junmai Genzake 720ml (tax included) 1430 yen, room temperature Characteristics: Even though it is a pure sake, it has a light texture with no alcohol spikes. The acidity is soft and gentle. 　　　　　　Chill it well and enjoy it slowly in your favorite glass. 　　　　　　You can also enjoy the change in aroma and taste depending on the temperature. The price is also surprising for a gold medal winner. 　　　　　　(🍷This is not a sparkling type. The taste is highly acclaimed in countries with a wine culture.) ［Analysis value] 　　　　　 Rice used : Yamadanishiki, rice for processing (Tokushima) Polishing ratio (Kake rice, Koji rice) 65%, 65 　　　　　 Alcohol percentage: 14.0 - 14.9 Sake meter: ±0 Acidity: 1.2 Amino acidity: 1.2 Yeast: Kyokai 1801
Japanese>English
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Masumi純米吟醸 生原酒
Miyasaka JozoNagano
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(Nagano) Masumi Junmai Ginjyo Nama Shiboritate ★★★★★ 720ml (tax included) 1,782 yen, cooled Characteristics: Attractive freshness and fullness of flavor typical of freshly pressed new sake. Enjoy the true taste of new sake as it is born, with winter delicacies. The warmth of the brewer can be felt in this bottle. The sake bottle has Braille characters and the cap also has a special design*. [Analysis] Alcohol 17°, Sake alcohol -3, Acidity 2.0, Amino acidity 1.0 Rice used: Yamae-Nishiki (Nagano), Hitogochi (Nagano) Polishing ratio (Kake rice, Koji rice) 55%, 55 In-house yeast (No.7 yeast) ←The brewery that originated the traditional No.7 yeast
Japanese>English
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The mild melon aroma and the nectar that reminds one of nectar are "What? Is this sake?" that makes you think, "Is this sake? You can taste the rich and robust flavor. Chilling it well will improve its acidity and finish." Message from Mr. Uchikura Message from Uchikura Toji. It is said to be "Japan's best sake with a good balance of flavors! It is also said to be Japan's best sake for its well-balanced finish. [Analysis] AL degree: 15.5 degrees Polishing ratio (koji/kake): 58%, 58 Sake meter: -3 Acidity: 1.6 Rice: Akebono (Okayama) Yeast: Kyokai No. 901
Japanese>English
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Characteristics: A summer sake with a fresh and crisp aftertaste that is recommended for those who enjoy a summer meal. In the mouth, the sweetness of the rice spreads first, followed by the freshness of the acidity, and finally the soft umami of the rice that is typical of Sasanishiki. This is a junmai ginjo that is both pleasant to drink and light, and is best served cool in the summer. It is a perfect match for crisp dishes such as grilled barracuda, marinated salmon, cold shabu-shabu with pork, etc. Analysis Alcohol content: 15%, Sake degree: -5.0 to -3.0, Acidity: 1.2 to 1.4, Amino acidity: 1.6 to 1.8 Rice: Sasanishiki (Miyagi) Polishing ratio: 50% Yeast: In-house yeast
Japanese>English
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Here is a comment from Mr. Touji Akama of Urakasumi. Urakasumi values the original image of hiyaoroshi as "a sake with a good flavor that has matured well over the summer. Urakasumi values the original image of hiyaoroshi as "a sake with a good flavor that has matured well over the summer. It has a mild aroma, and the fullness and softness of the rice flavor can be fully appreciated. Urakasumi's ideal hiyaoroshi is now maturing. Please look forward to it!
Japanese>English
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Ichinokura純米吟醸 生原酒 令和五年癸卯二月四日
IchinokuraMiyagi
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★★★★★ (Miyagi) Ichinokura Tachiharu Asa Shibori (draft) 720ml 1980 yen, cooled Ichinokura's sake is the pride of Miyagi Prefecture, and is the sake that marks the beginning of good things. This sake has been aged for six months after being pressed at the brewery. The taste of sake mellows as it matures. Please enjoy the craftsmanship of Miyagi's master brewer, Kadowaki Toji. [Analysis] AL degree: 16 degrees, Rice polishing ratio (Kake rice/Koji rice): 50%, 50%. Sake meter: -3 to -1 Acidity: 1.6 Rice used: Kuranohana Yeast: Honohana
Japanese>English
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For a special gift! Junmai Daiginjo bottled only in the middle of the bottle after strict sake tasting by the toji (master brewer) *In a wooden box Kato Kahachiro Shuzo (Yamagata Prefecture)] "Junmai Daiginjo Zuisho Daisen" Alcohol 17.0 Price: 720ml 3,300 yen (tax included) Characteristics: Only the most flavorful middle portion of this junmai daiginjo is selected during the pressing process. 　　　　　It is kept in the bottle unfiltered and unadjusted, then aged at a low temperature for a moderate period of time before being heated in the bottle. Tropical fruits and citrus fruits 　　　　　It has a graceful ginjo aroma reminiscent of tropical fruits and citrus fruits, and a full flavor and elegant sweetness. 　　　　　The quality and taste of this sake in a wooden box and the auspicious sake name "Zuisho" make it a special gift for a loved one. [Analyzed value Alcohol content: 17.0° Sake degree: +3.0 to +4.0 Acidity: 1.7 to 1.8 Amino acidity: 1.35 to 1.45 Rice used: Dewa Butterfly (Yamagata), Polishing ratio: 50%, Yeast: Yamagata Yeast, Yamagata NF-KA
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