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一本義　仙介🇺🇦一本義　仙介🇺🇦
安くて美味しい純米酒の価値を教えてくれた一本義·純米(福井の酒·終売) こんなに華やかで面白い酒があるんだと気づかせてくれた仙介·純米吟醸白麹(兵庫·灘の酒) ペンネームは日本酒にハマるきっかけをつくった２つの酒から。 福井県出身の兵庫県民。アラフォー独身男。 福井の蔵元は一巡、引き続き兵庫の蔵元制覇を目指します。 焼酎·泡盛も好き。 ヤクルトスワローズファン。 Ｔ３１エクストレイル乗り。

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300

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Most Check-in Brands

Hanagaki
8(7.77%)
真名鶴
6(5.83%)
源平
6(5.83%)
Sensuke
6(5.83%)
Fukuchitose
5(4.85%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
116(38.67%)
Fukui
78(26%)
Niigata
9(3%)
Akita
8(2.67%)
Kyoto
7(2.33%)

Timeline

一本義　仙介🇺🇦一本義　仙介🇺🇦
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一本義　仙介🇺🇦
It is a sake from Akashi City, Hyogo Prefecture. It is only available directly in the city, and there are only a limited number of stores where you can drink it. I found it at a store selling Hyogo products in Kobe Hankyu in Sannomiya and bought it. How does it taste? It does not have the harshness of the original sake. It has a chocolate-like aroma. It has a rich sweetness, with spiciness and astringency chasing after it. The chocolatey and caramel-like aroma that passes through the nose is delightful. If you let it air a little, it becomes more brightly sweet and fragrant. It is simple, but quite flamboyant. How about if you heat it up? It tastes like chestnuts and is easy to drink! The spiciness that comes out volatilely and the refreshing sweetness that comes in quickly. It has a rich and expressive taste. It is really good. The aftertaste is also refreshing and sharp with a nice sweetness. I think it is especially good when heated. I have now completed a round of the 70-odd breweries in Hyogo Prefecture (and have 300 reports to my name)! It took me two years to complete this feat. It was a long but enjoyable journey. I will continue to enjoy Hyogo sake (and Fukui sake as well) slowly and carefully, and hope to one day become an evangelist for good Hyogo sake...
Japanese>English
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一本義　仙介🇺🇦
It is a sake from Imabari City, Ehime Prefecture. The kind you see at Sanyo Marunaka and MaxValu. I wonder if it is limited to Aeon stores in the Sanyo region. The spiciness comes suddenly. The sweetness is inextricably linked to the spiciness, and it comes in waves. The spiciness is strong, but it lingers on, intertwined with the flavor of the snacks, and then disappears with a zing. The sweet and spicy flavors are quite strong, but the end result is refreshing. It may be surprisingly strong for a light flavor. How about if you heat it up? Oh, the spicy side comes out. The sweetness becomes moderate, but there is a thicker umami taste of rice. The spiciness on top of this flavor is also elegant. Fluffy and fluffy. Nice warmed sake! A good value sake at 198 yen for a 300ml bottle.
Japanese>English
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一本義　仙介🇺🇦
This sake is made in Yasutomi, Himeji City, West Bari region, Hyogo Prefecture. It is one of the most famous sake representing Hyogo, as it is well known. Oh, it's so robust. A full-bodied sweetness envelops the tongue. The two tastes are tightly fused together. It's delicious. Okuharima is usually drunk warmed or at room temperature. It is naturally delicious even when drunk cold with a fine taste! It seems that the person who came with me a long time ago was also drinking Okuharima that day. I wish I could go back to that day.
Japanese>English
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一本義　仙介🇺🇦
This sake is from Akashi City, Hyogo Prefecture. Yamato Shuzo is a brewery that distributes sake for Hakutsuru, but also makes a sake called Yamatotsuru for local restaurants. I even came to a tavern called Hirajii in Uonotana for a drink. (You came here quite a while ago on a date with a nice lady who loves sake---) As expected of the original sake! The strength of the sharpness. The swooning spiciness that drops to the deepest depths. The taste that expands and stretches at the bottom of the drop. The crystals of crisp sweetness drift forever. Strong but pure sake. A very high level sake. (I heard it used to be sold at a tourist information center in Akashi, but I can't find it on the market for the general public now, even in the city. I wonder if it is sold directly.) I have one more sake brewery to go before I complete the Hyogo Prefecture round of breweries!
Japanese>English
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一本義　仙介🇺🇦
It is a sake from Kyoto-Fushimi. I have been curious about this sake, but have never had it before. The katakana notation of "Tomio" is good. The color of this one-cup sake changes from green to blue depending on the temperature, and the red of the Daimonji grill and lanterns also come into view. It is quite an elaborate design. How does it taste? First of all, it is cooled down to a crisp. Well, it is cool and refreshing. It has a light and refreshing taste with a slight zen-like spiciness. The sweet, dark rice flavor, a bit like cheesecake, is in the back of the bottle. The spiciness lingers as it melts away. The zen-like light taste has a subtle but definite change. Everything is pleasant. How about when it is heated up? It is crisp and pungent. The sourness of the umami. Sake lees-like taste of katame on the back end. However, I think it is better to drink it cold. That zen-like clear taste is too hard to throw away.
Japanese>English
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Senpuku吟醸　呉氏爆誕カップ
Miyake HontenHiroshima
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This sake is from Kure City, Hiroshima Prefecture. Illustrations of Mr. Kure (the mascot character of Kure City) are everywhere. Cute. Can you enjoy it? Fruity and fluffy aroma. A strong, grape-like ginjo aroma. The next moment, the spiciness comes in with a noble aroma. While the umami is strong, the sharp pungency quickly finishes it off. It comes out with a bang, grabs you with a gulp, and leaves you quickly. How about if you heat it up? The aroma of ginjo is sweet and full of fragrance. It is dry and sharp. Spicy aroma with high volatility. The spiciness and sweetness become one in the mouth, and then disappear like a whirlpool, stirring in the mouth like a stormy wave. From nobility to roughness. The taste changes in just a few seconds. Interesting. It can be enjoyed cold or warmed.
Japanese>English
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一本義　仙介🇺🇦
This sake is from Shinobata City, Niigata Prefecture. I often see Funaguchi in supermarkets, but this is rare. So I got it. First of all, sweetness, umami, bitterness, spiciness, astringency, etc. are all in one. The sweetness and spiciness grows out of the sweetness and spiciness. It has a nice kick. It is sharp and clean. The sharpness is pleasant. The crisp taste invites you to take the next sip. How about when it is heated up? The spiciness is a little too much. It's a bit dry, but a little too much so. Cold is better.
Japanese>English
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一本義　仙介🇺🇦
Nada is a well-known sake from Mikagego. I often see it in supermarkets, but this is my first time to drink it. It is mildly sweet. There is a slight spiciness that blends with the sweetness. There is no sticky feeling, but a nice spiciness that smoothly enters the full-bodied sweetness. There is no scent of cypress. How about when it is heated up? The spiciness rises up. Now the spiciness is accompanied by sweetness. The clean finish makes it easy to drink as much as you want. This roundness and nostalgia are perfect for warming sake.
Japanese>English
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一本義　仙介🇺🇦
Nada is a sake from Imazu Township. I like the description "genuine Nada sake." I heard that now you can buy it only at the brewery (they ask you to call them at least one day in advance) or at a store called "Meitengai" in the basement of Frente Nishinomiya in front of JR Nishinomiya Station. I went to Amagasaki to look for secondhand books and bought it at a shop called "Meiten-gai". It went in easily. First of all, it tastes like water. The spiciness and sweetness with a hint of twist come from the inside. Both of them have a deep and rich taste. It has a nostalgic old-fashioned sake feeling. How about if you heat it up? The spiciness is crisp and cheerful. The sweetness is moderate. The spiciness and sweetness are complemented by a fluffy umami flavor, and the aftertaste continues to be fluffy. The best flavor blooms when it is served a little warm. It is an old-fashioned sake that has been loved for a long time, a model of Nada's sake = a model of sake. Now, we have completely conquered Nada's breweries. With the remaining two brands (both from Akashi), I have completely conquered the more than 70 breweries in Hyogo. I'll do my best to drink them.
Japanese>English
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一本義　仙介🇺🇦
This sake is from Minamiuonuma, Niigata Prefecture. It is one of the biggest brands in Japan, as it is well known. I bought it at a somewhat upscale supermarket nearby. I haven't had Hakkaisan for a long time. It's still very refreshing. The initial hit is light. The first hit is light, then the spiciness comes in a fizzy way. It is light, but there is also a little acidic freshness, which makes the mouthfeel refreshing. The light taste is excellent when paired with snacks. How about when it is heated up? The spiciness is sharp and sharp. It is sharp and pungent, and it feels as if it is piercing your upper jaw. However, I think it tastes better cold. Or perhaps I should have drunk it more chilled. Hakkaisan, my former lover (one-sided love!) used to love this sake. I wish my wish didn't come true, but it's time for me to drink it with her. My wish didn't come true, but I drink alone, remembering that drinking sake with her was the most enjoyable time in my life.
Japanese>English
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Hanagaki純米60 無濾過生原酒　第３弾　さかほまれ
Nanbu ShuzojoFukui
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一本義　仙介🇺🇦
This sake is from my hometown Echizen-Ono (Ono City, Fukui Prefecture). It is apparently a limited edition sake that is only wholesaled to a limited number of stores. Thank goodness there is a sake store in Kobe (Teramura Sake Shop in Hyogo Ward) that sells this sake, and it is only a 10-minute drive from my office. I got it before going to work. This is a series of sake made with different rice four times a year. Up until two years ago, it was made with Yamadanishiki, but since last year, it has been made with Sakahomare, a rising star of local sake rice from Fukui. Last year, I couldn't buy it by a touch, so this is my revenge. It has a strong and vivid acidity characteristic of nama-shu. The spiciness behind it is also vivid and sharp! There is no sticky feeling at all. It has a dignified dryness with a refreshing sweetness that is mainly dry. Actually, I am not a fan of the strong sweetness of nama-zake, but this spiciness is really good to tighten things up. You will not get tired of drinking it. How about when it is warmed up? The soft sweetness becomes pleasant. It has a nourishing taste. But I would prefer it cold. After all, sake from my hometown is good.
Japanese>English
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Shiga Prefecture - Kinomoto Sake. Kinomoto is a place I used to visit often when my mother went back home or on business trips from Hokuriku. I hear that in recent years, freshwater fish, a blessing of Lake Biwa, has been attracting more attention. This is another sake that somehow found its way into the refrigerator at my parents' house. A souvenir from someone? It has a crisp taste! The umami taste is not too much and not too little, and the spiciness is not too much! It is light but has a crisp and pungent taste, and the aftertaste follows this pungent taste and finishes refreshingly. The sharpness of the taste is its specialty. I would like to try it with funa-zushi once. I love funa-zushi. I love funa-zushi. I would like to eat the rice part as a snack and end up with ochazuke. I can't get enough of it.
Japanese>English
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一本義　仙介🇺🇦
This is a sake from my hometown - Echizen Ono (Ono City, Fukui Prefecture). It used to be sold at roadside stations, but I looked for it again on my return trip, but I didn't seem to see much of it in the city. I wondered if they are limiting the amount of brewing - or if they are just out of stock. This is the one I found in my parents' fridge. Cool and pungent. A cool spiciness, followed by a nice, clean rice flavor. Then, a strong wave of spiciness hits you. The spiciness swells up while accepting freshness, umami, and sweetness. The intense flavor is intoxicating. After all, Genpei is delicious. I found out that Genpei Shuzo went bankrupt last November, and the direct sales shop was closed. The story of the bankruptcy and revival of the brewery was also seen in the morning drama "Ranman," and I look forward to the time when I can experience the taste of Genpei again.
Japanese>English
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Maibijin特別純米　無濾過生原酒　山田錦85
Mikawa ShuzojoFukui
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一本義　仙介🇺🇦
This sake is from Fukui City, Fukui Prefecture. I bought and drank this sake during my summer vacation. It is a very shallow polished yatsu and is a 2016BY aged sake. It has less acidity than the Nama Moto Junmai, but still has a fresh acidity that comes through. A bit of tomato-y sourness? It's nettlesome and juicy. When paired with cucumbers, you will be surprised at its sharpness and sharpness. Surprisingly, there is no sense of being twisted.
Japanese>English
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KazenomoriALPHA1 DRY 次章への鍵
Yucho ShuzoNara
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一本義　仙介🇺🇦
It is a sake from Gosho City, Nara Prefecture. It is a famous sake, but this may be the first time for me to drink Kaze no Mori. A little pout when opening the bottle. When you drink it, it is dry! According to the store owner, it is a dry sake, which is rare even for Kaze no Mori. The nose is filled with the aroma of rice, and it has a sharp, refreshing lime-like flavor. The sharpness has a refreshing lime-like taste, and the sweetness and dryness of the rice goes down the back of the throat with a sharp taste. Refreshing. How about if you heat it up? The spiciness comes out much more. The spiciness is much more pronounced when it is warmed up, and the sizzling sensation is transformed into a fluffy feeling. The taste is not bad, but I think it should be served cold. However, it is a sake that will be gone soon. Dangerous, dangerous...
Japanese>English
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一本義　仙介🇺🇦
This sake is from Iga, Mie Prefecture. Half of my blood is from Mie. But I have never drunk much sake from Mie. It has a long, cool, spicy, and sweet taste. The sharpness keeps you from getting tired of drinking it. I also love the spiciness that leaves the nose afterwards. How about when it is heated up? The spiciness explodes with a sparkling sweetness and a crispness. Bitter, bitter, spicy, and sweet with a sharp and extended aftertaste. The sharp aftertaste is not dull at all. It is delicious! During my summer vacation, I went to see my grandmother and cousin in Mie for the first time in four years. I'm going to visit them again and stock up on some good sake while I'm at it.
Japanese>English
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Keiryu朝しぼり　出品貯蔵酒　氷冷熟成酒
Endo ShuzojoNagano
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Sake from Suzaka City, Nagano Prefecture. At a local supermarket. I saw it for the first time. It is tangy! A little bit schwiffy, too. The taste is quite rich and intense. Sweet like chestnut nectar. The spiciness comes after the sweetness. The sweetness drifts slowly in the mouth after the hot sauce, while gradually disappearing. How about if you heat it up? The spiciness rises. The sweetness rides on the wave of spiciness. As it cools down a little, the sweetness and spiciness settle down, and you can savor the sweetness and spiciness without getting tired of drinking it. I think it is at its best when heated slightly low.
Japanese>English
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大関ワンカップ
OozekiHyogo
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一本義　仙介🇺🇦
It is a well-known Nada sake. One cup after a long time. The sweetness and spiciness are moderate, but the aftertaste is firmly spicy. It is light and refreshing. It makes the taste of snacks stand out. How about when heated? A little nettiness on the palate. The sweetness is a little stronger and expands. The spiciness flows in at the end. It is delicious, but I think it would be better to drink it cold.
Japanese>English
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Sake from Kasai City, Hyogo Prefecture. This sake is produced in the middle of a major Yamada-Nishiki production area. It has a pleasant spiciness that seeps into the taste buds. It has a good balance of sweetness, spiciness, and freshness. It is the kind of sake that you can drink all the time. I drank this sake at my parents' house.
Japanese>English
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Maibijin生もと純米　無濾過生原酒
Mikawa ShuzojoFukui
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一本義　仙介🇺🇦
This sake is from Fukui City, Fukui Prefecture. I drank this sake when I went back to my parents' house. I went to the brewery to buy it. I am grateful to the brewer who was kind enough to help me. This sake is amazing. The mouthfeel is smooth and smooth. Rich acidity. The sourness is a bit like plum wine. It has an interesting flavor that makes you think it is a fruit wine, although it is not a plum wine because there is a rice flavor in the depths. The unique deep acidity of Mai-bijin is particularly well expressed.
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