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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
14(9.79%)
Kid
10(6.99%)
Aramasa
9(6.29%)
Yokoyama
9(6.29%)
Hanzo
8(5.59%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
35(8.45%)
Nara
31(7.49%)
Niigata
25(6.04%)
Akita
22(5.31%)
Yamagata
20(4.83%)

Timeline

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Ine to AgaveRICE&HOP交酒　花風にごり酒
Ine to Agave BreweryAkita
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Ingredients: 100% Akita rice, hops Alcohol content: 14% alcohol by volume Rice polishing ratio: 90 Producer: Rice and Agave, Oga, Akita It has a clear, fresh aroma, and in the mouth it overflows with bright umami, hop flavor, and a firm acidity. The combination of the vigorous, but not aggressive, umami and the lively acidity creates a refreshing aftertaste and lingering aftertaste.
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Ingredients: Rice (domestic), Rice malt (domestic) Rice used：100% produced in Yamagata Prefecture Rice Polishing Ratio：60 Sake Degree: +8 Acidity : 1.5 Alcohol content: 16 This is a standard Junmai-shu of Yamagata Masamune! It is light on the palate, but the rich rice flavor spreads gradually in the mouth, The aftertaste is sharp and clean. Not only is it spicy, but it is a well-balanced dry sake with an initial hint of umami. It is not flashy, but the charm of this sake lies in its calm and nourishing flavor that will not tire you out in everyday wear. It is a bottle that gently accompanies the drinker. It can be enjoyed at a wide range of temperatures.
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Kaze no Mori奈々露(ななつゆ)657純米発泡
Yucho ShuzoNara
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Rice used for making the rice : Nanadoro Rice polishing ratio : 65 Yeast : No.7 yeast Alcohol content : 16% (unfiltered and unpasteurized) Provenance : Nara, Japan Aburacho Shuzo Aroma A fresh sweet aroma with a floral atmosphere. It has a fluffy and pleasant aroma. Taste The pleasant gassy mouthfeel, characteristic of Kaze no Mori, is followed by a rich sweetness that spreads beautifully and a refreshingly clear acidity. The strawberry-like aroma is intertwined with a light umami flavor, creating a light impression. The bitter flavor that slightly seeps into the palate forms a crispness to the taste, and the aftertaste disappears cleanly and lightly.
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ひるぺこ
Hi, Krug. I see you drank Nana Dew's Wind Forest 😆 Nara's long awaited sake rice! I'm curious about your comments on the taste, it sounds delicious, I hope to drink it soon 💕.
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Please drink.
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Naminootoええとこどり超辛口純米酒純米
Naminooto ShuzoShiga
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Rice used: 60% Yamadanishiki Rice polishing ratio : 65 Alcohol content : 15 Yeast : No. 901 Sake meter : +10 Acidity : 1.8 Nama-shu/Hiirei : Hiirei This is a crisp, refreshing, dry sake with a sake strength of +10 and a pleasant acidity. It is characterized by a full-bodied taste with a hint of sweetness, rather than just a refreshing dry taste. It can be used in a wide range of applications as a food sake.
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Yamasan山三（やまさん）　純米吟醸　ひとごこち　五割五分　うすにごり生酒　720ml純米吟醸生酒にごり酒
山三酒造Nagano
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Rice：100% Hitogochi, grown in Yaehara, Tomi-city, Nagano, Japan Rice polishing ratio: 55 Master Brewer: Yuki Kurihara Alcohol content: 15 Hitogochi" rice from the farmer "Taiyo to Daichi" grown on the Yaehara plateau in Tomi City, which is highly acclaimed throughout Japan, is used as the raw material rice. It is characterized by the rice's distinctive clear sweetness and deep flavor, with a pleasant effervescence that spreads its profound taste and freshness. The "usunigori" is moderately milky and goes well with the sweetness, providing a wonderful accent. Hitogochi" has a wonderful power of rice ingredients, and has a "presence of rice as raw material" that is as strong as that of usunigori and sweetness, and has not only sweetness but also umami.
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Rice used: Yamadanishiki produced in Kyoto Rice polishing ratio: 70 Alcohol content: 15 Acidity: 1.2 Sake degree: +2.4 This sake is made from 100% Yamada-Nishiki rice grown under contract in Umaji-cho, Kameoka City, Kyoto Prefecture, where the temperature varies so much that fog often forms and the soil is rich in minerals, making it ideal for rice cultivation. The rice is milled at 70%, preserving the taste and characteristics of good quality rice, while its seductive sweet aroma, like a ripe melon, stimulates the nostrils. The natural umami and sweetness spread gradually in the mouth surrounded by gentleness.
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Dan純米無濾過生原酒　新釀純米原酒生酒無濾過
Sasaichi ShuzoYamanashi
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Ingredients ... Rice (domestic), Rice Koji (domestic) Rice used ... Koji: Gohyakumangoku, Kake: Miyamanishiki Rice polishing ratio ... 60 Sake degree ... +2.0 Acidity ... 1.9 Amino acidity...-1.9 Yeast used ... - Alcohol percentage...15 This is the first sake of the new season at the brewery and is a limited edition sake only available at this time of year. It is brewed with carefully selected sake rice in the clear water of Fuji Misaka and bottled fresh from the press. This fresh sake has a sweet, lush flavor layered with delicate acidity and a refreshing taste, reminiscent of young fruit.
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Kurumazaka純米 おりがらみ 生酒純米生酒おりがらみ
Yoshimurahideo ShotenWakayama
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Raw material rice: Wakayama Tamakae (contract rice) Rice polishing ratio 65 Alcohol content 17.5 Sake meter degree +3.8 Acidity 2.2 Amino acidity 1.6 Yeast: No. 901 yeast Fruity and fresh aroma, smooth and clean taste. Excellent value for money. Since it is not heated at all, you can enjoy the changes in flavor even after the bottle is opened. Both koji rice and kake rice are made from "Tamakae" sake rice grown under contract in Wakayama Prefecture.
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Jikkoku祝　純米吟醸純米吟醸無濾過
Matsuyama ShuzoKyoto
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25
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Rice used: 100% Shuku rice produced in Kyoto Polishing ratio 60 Alcohol content 16%. Sake degree ±0 Acidity 1.8 Amino acidity 1.3 Yeast Kyo no Koto The aroma created by "Kyoto yeast" developed by Kyoto City and the famous Fushimi water is in harmony with the soft flavor of Kyoto's sake brewing rice "Celebration". The fruity aroma in the mouth is harmonized with soft umami and a subtle aftertaste. (Unfiltered, once-fired)
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Amanoto醇辛　芳醇生酒純米生酒
Asamai ShuzoAkita
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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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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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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.
Japanese>English
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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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■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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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.
Japanese>English
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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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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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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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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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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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