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主にフルーティでさっぱりした日本酒が好みですが、料理に合わせたお酒をセレクトして家飲みを愉しんでいます。 記録しているものは、ほぼ、家飲みだけです。

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YokoyamaKaze no MoriAramasa

Most Check-in Brands

Kaze no Mori
13(9.22%)
Kid
10(7.09%)
Aramasa
9(6.38%)
Yokoyama
9(6.38%)
Hanzo
8(5.67%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
32(7.92%)
Nara
30(7.43%)
Niigata
25(6.19%)
Akita
21(5.2%)
Yamagata
19(4.7%)

Timeline

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Amanoto醇辛　芳醇生酒純米生酒
Asamai ShuzoAkita
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25
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Rice used: Gin no Sei, Miyamanishiki Yeast used: Kyokai No. 9 series Rice polishing ratio 55 Sake degree +9.0 Amino acidity 1.2 Alcohol level 16.6 Acidity 1.8 Type of sake: Junmai Storage temperature: 10°C or lower, in a cool, dark place A "mellow dry" junmai sake with a sharpness of +10 yeast and the umami of rice. The softness of the aftertaste is still present in a dry sake. It has the rich, full flavor and sharp dryness of a Junmai sake. The lingering spiciness is particularly impressive, and the full-bodied umami flavor is suppressed to create a pleasantly spicy taste. It is a dry sake that is easy to drink. It is suitable for a wide range of temperatures, from chilled to hot. When heated, it becomes mellower and the difference between the umami in the first half and the spiciness in the second half becomes clearer. We recommend heating it to lukewarm.
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Sogen純米酒　甦(そっ)純米
Sogen ShuzoIshikawa
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33
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Rice: Domestic rice Rice polishing ratio 55 Alcohol 15%. Sake meter degree +4 Acidity 1.7 Amino acidity 1.5 Yeast: 1401 Sogen Sake Brewery, located in Suzu City, Ishikawa Prefecture, is said to be the oldest sake brewery in Okunoto. 1 of the 2 breweries was damaged by a landslide during the Noto Peninsula Earthquake on January 1, 2024. This junmai-shu, brewed in 2023, was released as a fire-aged sake that was brewed before January 2024. It has a yellowish hue. A Junmai sake with a fragrant aroma and a hint of maturity.
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Hatomasamune大吟醸　華想い大吟醸
hatomasamuneAomori
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32
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Rice: 100% "Hanamoi" produced in Aomori Prefecture Rice polishing ratio: 40 Sake meter: +3 Acidity: 1.4 Alcohol content: 17 This daiginjo is made from Aomori Prefecture's "Hanamoi" rice suitable for sake brewing, polished to 40%. Soft, soft water from the underground streams of Mt. Hakkouda and the Oirase River system is pumped up from the brewery's basement and used as the brewing water. Hana-Moi" is a crossbreed of "Yamadanishiki" and "Hana-Fukiyuki" and is one of the most highly acclaimed sake brewing varieties in Japan, It is a variety produced in Aomori Prefecture and is comparable to Yamada-Nishiki, the most highly regarded rice for sake brewing in Japan. It has a gorgeous mouthfeel, smooth texture, pleasant acidity, and a hint of sweetness. It has a well-balanced finish.
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Tamagawaうすにごり　ふゆこ純米吟醸おりがらみにごり酒
Kinoshita ShuzoKyoto
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31
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■Rice used: Polishing ratio: 60 ■Sake degree: ■Acidity: AL:15%. ■Yeast; ■Brewing year: R6BY This is a fire-aged light nigori, which was unlikely to be available at Tamagawa until now. It is a slightly cloudy junmai ginjo reminiscent of Kumihama in winter. It is dry on the palate, but the nigori rice flavor can be gradually detected, and it has a Tamagawa-like quality of being able to cut through quickly while being immersed in the lingering flavor of the rice.
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23
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Alcohol percentage 14.8 Ingredient rice, rice malted riceUsed riceOmachi rice Polishing ratio 68 Sake degree +3 This reasonably priced Junmai-shu is made from 100% Omachi rice, a fantastic sake rice. Characterized by its mild aroma and delicious flavor, it was awarded the Gold Prize at the 2015 Monde Selection.
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Jokigen純米吟醸　超辛　完全発酵純米吟醸
Sakata ShuzoYamagata
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Heat treatment : Fire-roasted Alcohol content: 16% to less than 17%. Rice : Gohyakumangoku Rice polishing ratio: 50 Yeast used: Yamagata yeast Sake meter: +15 Acidity: 1.2 This junmai ginjo is brewed with 50% polished rice "Gohyakumangoku", aiming for a super dry yet flavorful sake. The process of "complete fermentation" is the process of growing healthy yeast and allowing the yeast to eat up (break down) most of the sugar in the unrefined sake, which naturally weakens the yeast and stops the fermentation process, thus allowing the sake to ferment completely. Gohyakumangoku is the second largest sake rice produced after Yamadanishiki. Generally, it is difficult to mill rice to 50% or more because the heart white of this rice is large and easily broken. It has a subdued and refreshing aroma, a smooth and refreshing mouthfeel, a clean and sharp flavor, and a supple, crisp taste that is refreshing and pleasant.
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Tamanohikari純米大吟醸　しぼりたて純米大吟醸
Tamanohikari ShuzoKyoto
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25
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Ingredients: Rice (from Japan), Rice Koji (from Japan) Rice polishing ratio: 50 Alcohol Content (ALC): 17 This Junmai Daiginjo "Shinshu" is brewed by hand with freshly harvested "new rice". It has the freshness of freshly squeezed rice and a slightly different "darker" flavor than usual. Seasonal only.
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SawayamatsumotoNEW KYOTO.JP 白緑純米
Matsumoto ShuzoKyoto
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30
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Rice Polishing Ratio : Not disclosed Alcohol content : 14%. Rice : Undisclosed The name "Shiro-green" is derived from the traditional Japanese color "shiro-green", which is a hint of the green of the trees in Kyoto's temples and shrines and the mountains visible from the Kamo River, which are some of the scenes that come to mind when thinking of Kyoto. The sake has a light mouthfeel with a subtle, pleasant sourness and bitterness, and a natural gassy taste derived from fermentation, making it an easy to drink sake that can be served with all kinds of food, not just Japanese food.
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Kid純米吟醸純米吟醸
Heiwa ShuzoWakayama
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37
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Rice used: Koji rice : Yamadanishiki, Gohyakumangoku / Kake rice : General rice Polishing : Koji rice : 50% / Kake rice : 55 Specified name sake, etc. Junmai Ginjo/Hiirei-shu Strength 15 When you pour it into a glass, you will notice a gentle yet gorgeous ginjo aroma, similar to that of green apples. The mild mouthfeel is followed by a grain-like sweetness, and the finish is firm and crisp. It is not flashy by any means, but this kind of flavor is just right for everyday sake. It is a good sake that makes you feel so.
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Kidカラクチキッド　純米吟醸純米吟醸
Heiwa ShuzoWakayama
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29
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Rice Source : Koji rice - Gohyakumangoku, Kake rice - General rice Rice Polishing Ratio : Koji rice - 50%, Kake rice - 55 Yeast : No.7 yeast Alcoholic Beverage : 15 Sake meter degree : +6.0 Acidity : 1.5 KID has been changed from special junmai to junmai ginjo. It has a soft and sweet mouthfeel, typical of Kido, and the umami flavor starts to spread on the tongue halfway through, stimulating it pleasantly before it finishes cleanly.
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Hoka新酒初しぼり 純米無濾過生原酒純米原酒生酒無濾過おりがらみ
ToshimayaNagano
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28
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Ingredients: rice, rice malt Rice used: Takananishiki (Nagano Prefecture) Specific Name: Junmai-shu Rice polishing ratio: 70 Sake meter degree: +2 Acidity: 1.0 Degree of alcohol content: 16 This sake is made by bottling freshly brewed junmai-shu at low temperature without any filtration or watered-down water. This is the first Shibori-shibori-shu that has the pleasant taste typical of Toyoka, with an extra touch of gorgeousness and drinkability. Unfiltered "ORIGARAMI
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ヤマサン正宗萌　純米生原酒純米原酒生酒
Sakemochida HontenShimane
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27
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Rice used: Gohyakumangoku (produced in Shimane Prefecture) Rice polishing ratio: 70 Alcohol percentage: 18 Sake Degree: -2 Acidity: Not disclosed This sake has a slightly sweet flavor. It is unpasteurized sake as it is pressed, and can be enjoyed either chilled or at room temperature. The koji is carefully made using the lid koji method, and the pressing is also done with a lot of time and effort using the kuro-hozuri method, making this a product that conveys the brewer's heart and soul. It is popular among women for its gorgeous, strawberry-like aroma and soft taste that retains the flavor of rice. It goes well with fruits after a meal.
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Keigetsu超辛口　特別純米酒６０特別純米
土佐酒造Kochi
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27
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Ingredients: Rice, Rice Koji Ingredient Rice/Akitsuho (Kochi Prefecture) Rice polishing ratio/60 Alcohol/15% alcohol by volume Sake/+11 Acidity/2.0 Amino acidity/1.6 Tosa Shuzo is a popular brewery that makes sake in small quantities and completely by hand. The "super dry" special junmai sake 60 is made by polishing up to 60% "Akitsuho," locally grown rice suitable for sake brewing in Tosa's Reinokita region, which is blessed with delicious water and air. The rice is polished to 60% and brewed with great care using the local Iwashimizu water. The sake has a sake strength of +11, which is quite dry even for Tosa sake, which is said to be dry, but its crisp and clear aftertaste makes it an excellent match as a mid-meal drink, It goes especially well with fish dishes such as bonito tataki, sashimi, and simmered fish.
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Chiyodaguraフクノハナ　純米大吟醸　うすにごり 5 BY純米大吟醸にごり酒
太田酒造 千代田蔵Hyogo
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33
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Rice used: Fukunohana 50% polished Alcohol content: 16 Actual sugar content: 8, PH: 4.1 It has a rich aroma reminiscent of white peaches, a milky and juicy taste that spreads in the mouth, and an elegant balance of sweetness and acidity.
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寝屋川純米大吟醸生酒
Yamano ShuzoOsaka
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Rice used for making the rice : All rice produced in Neyagawa Rice polishing ratio : 50 Alcohol content : 17%. It has a crisp mouthfeel at first, but the aftertaste is slightly fruity and easy to drink.
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原田特別純米酒特別純米
HatsumomijiYamaguchi
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Rice】 Yamadanishiki produced in Yamaguchi prefecture Polishing ratio】 60 Alcohol content】 15〜16度 Sake meter】 +5 A special junmai sake with a refreshing thirst and a lingering taste of richness and rice flavor. Slightly dry and refreshing, it has the strength to stand up to meat dishes. It can be enjoyed cold or lukewarm.
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Sugiisami雄町 生酛山卸 純米原酒純米原酒
Sugiisamiwarabioka ShuzojoYamagata
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35
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Rice used: 100% Omachi Rice polishing ratio: 60 Sake meter: +2 Acidity: 1.8 Yeast used: Association No. 701 Alcohol percentage: 17 It has an aroma of yogurt and lychee, with ample rice flavor and a refreshing crispness. It is a pure rice brewed with a lactobacillus and yeast. About Sugiyu Warabioka Sake Brewery Sugiyama Warabioka Sake Brewery is located at the foot of Mt. Chokai, a small village on the border of Yamagata and Akita prefectures, where a kettle-fired chimney suddenly rises out of the sky. The brewery brews high quality sake entirely by hand, but most of the sake is hidden away, consumed only locally.
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Rice： Rice grown in Ryuo-cho, Shiga Prefecture Rice polishing ratio: 65 Heat treatment: 2 times heat treatment Alcohol content: 15 This is a standard junmai-shu from "Matsu no Tsukasa", which aims for a taste and cost performance that can be enjoyed at a wide range of temperatures from cold to warmed sake, as an accompaniment to daily evening drinks. The soft aroma and freshness typical of "Matsu-no-Mochi" are combined with the sweetness and extract of the rice, making it a perfect sake for eating.
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YokoyamaSILVER 純米吟醸　ひやおろし純米吟醸ひやおろし
Omoya ShuzoNagasaki
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Rice used: Yamadanishiki Polishing: Koji rice: 50% / Kake rice: 55 Specified name sake, etc. Junmai Ginjo/Hiirei-shu Degree of alcohol content 16 Soft and fruity aroma wafting softly. It has a gentle and pleasant aroma. The light, well-defined mouthfeel is followed by an impressive, dense flavor that spreads quickly. The gentle spiciness and mild fruity sweetness combine to create a deep and clear drinking experience. After swallowing, it has a gentle lingering aftertaste that gradually fades away. It is very easy to drink.
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Sugata艶すがた純米吟醸ひやおろし
Iinuma MeijoTochigi
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Alcohol percentage 17 Rice used: 20% Yamadanishiki, 80% Comet Polishing ratio 55 Yeast used Sake degree ±0 Acidity 1.7 Nama/Hiireki Hiireki The nose has a youthful pineapple aroma that is hard to believe it has been aged. The mouthfeel is soft and smooth. It is a fruity sake with a sense of freshness and transparency.
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