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山歩きと♨️が趣味の酒好きな伊達（仙台出身ということ）男です。 全国の旨い日本酒に出会うのが楽しみです。 今まで出会うチャンスがなかった旨い酒をドンドン教えてください。 意外と自分で未知の世界に入るのは難しいことなので。 よろしくお願いします！

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Koeigiku
7(8.64%)
Tenmei
5(6.17%)
Wataya
5(6.17%)
初日の出
4(4.94%)
Fudo
4(4.94%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Miyagi
136(19.02%)
Akita
134(18.74%)
Fukushima
87(12.17%)
Yamagata
68(9.51%)
Niigata
35(4.9%)
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Kurumazaka特別純米 生酒
Yoshimurahideo ShotenWakayama
43
loopyHere is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It looks almost colorless and transparent. It has a citrusy ginjo aroma. When cold, it did not smell of white peach, pineapple, muscat or banana, but of acetone and cemedine-like ginjo alcohol. In the mouth, it tastes sweet and sour with a predominant acidity. A bitter aftertaste lingers. As it neared room temperature, the ginjo aroma became muscat. I wonder if it is the ethyl caproate ginjo aroma after all. It is a sweet sake with a strong acidity. Is this a characteristic of Kumamoto Koro yeast No. 9? I will keep this in mind. Producer: Yoshimura Hideo Shoten (Wakayama City) Rice: Koji Yamadanishiki, Kake Miyamanishiki Rice polishing ratio: 60 Yeast: 1401 (Kanazawa) Alcohol percentage: 15.4 Sake meter: +2.0 Acidity: 1.7 Amino acidity: Not disclosed Volume: 720ml Price: 1,375 yen (tax included)
Japanese>English
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Yuki no Bosha美酒の設計 純米吟醸生酒
Saiya ShuzotenAkita
家飲み部
43
loopyHere is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It looks clear and colorless for an unfiltered sake. It has a rich aroma of ginjo, like that of white peaches. When you put it in your mouth, the elegant sweet and sour taste spreads down your throat without any stimulation. The acidity is not strong, so it does not have a sharp taste. Suiyu, which we compared at the same time, has a stronger sweet taste. Hyakko has the least sweetness of the three types compared. It is a beautiful sake with no miscellaneous flavors at all. At room temperature or on the second day, the sweetness becomes even stronger, and the malic acid from the No. 10 yeast is well expressed. Producer: Saiya Sake Brewery (Yurihonjo City) Rice used: Yamadanishiki from Hyogo Prefecture Rice polishing ratio: 55 Yeast: Homemade cultured yeast Alcohol percentage: 15.8% Japan Sake Brewers Association Japan Sake Brewer's Degree: +1.3 Acidity: 1.6 Price : 720ml 2,090 yen (tax included)
Japanese>English
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Juyondai本丸 秘伝玉返し 特別本醸造 生詰
Takagi ShuzoYamagata
48
loopyHere is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It has a fruity ginjo aroma, which is typical of a nama-zume. In the mouth, there is not much acidity, and the aroma and taste are of sweet banana, a characteristic of Jyushiyo. However, the banana aroma seems to mysteriously disappear at room temperature. It is indeed strange. The sweetness remains in the aftertaste. It tastes very similar to the Junmai Daiginjo of Kudoki-Ueide that was chosen for the comparison, but the umami flavor of Jyushidai returns once more at the end. There is absolutely no mundane taste. It is indeed a delicious sake with a high reputation. Producer: Takagi Shuzo (Murayama City, Yamagata Prefecture) Rice used: Miyamanishiki Rice polishing ratio: 55 Yeast: Ogawa yeast Alcohol percentage: 15 Sake degree: +2.0 Acidity: 1.2 Amino acidity: Not disclosed Volume: 1,800ml Price: 2,240 yen (excluding tax)
Japanese>English
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Kinsuisho特別純米 無濾過
KinsuishoFukushima
44
loopyHere is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It looks colorless and transparent. When you put it in your mouth, the amino acids come at you quickly. It has a strong sweetness and not much acidity. The manager said that it is not easy to get the Golden Crystal sake in stock. It is a delicious, easy-drinking sake of the moment. Producer: Kinsho Sake Brewery (Fukushima City) Rice used: Gohyakumangoku Rice polishing ratio 60 Yeast: Utsukushima Yume Yeast Alcohol percentage: 16 Japan Sake Brewer's Degree: ±0.0 to +2.0 Acidity: 1.5 Amino acidity: Not disclosed Volume: 720ml Price: 1,573 yen (tax included)
Japanese>English
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大嶺3粒 無濾過生原酒 山田錦
大嶺酒造Yamaguchi
43
loopyHere is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My impression after drinking it) It looks clear and colorless. The aroma is strong and gorgeous, with impressive tropical fruit aromas of banana and lychee. In the mouth, it has a sensual sweet and sour taste like ripe muscat. The aftertaste is pleasantly stimulating, with the characteristic tangy gassiness of nama-shu. I had no idea that the picture on the label was of rice grains. I also learned for the first time that the number of rice grains indicates the different rice polishing ratios. Producer: Omine Shuzo (Miya City, Yamaguchi Prefecture) Rice used: Yamadanishiki Polishing ratio: 50 Fermentation: Undisclosed Alcohol percentage: 14.5 Sake meter: Undisclosed Acidity: Not disclosed Amino acidity: Undisclosed Volume: 720ml Price: 2,310 yen (tax included)
Japanese>English
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Shisora純米吟醸 初しぼり 杉玉ラベル
Shiwa ShuzotenIwate
51
loopyHere is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. Producer: Shiwa Shuzoten (Shiwa-machi, Iwate Prefecture) Rice used: Gohyakumangoku Rice polishing ratio: 55 Yeast: Iwate yeast Giovanni no Sokudo Alcohol percentage: 16 Japan Sake Brewer's Degree: -5.0 Acidity: 1.5 Amino acidity: Not disclosed Volume: 720ml Price: 1,760 yen (tax included) (My impression after drinking it) I did not know that it is a little cloudy. The ginjo aroma is not so strong. In the mouth, it has a sweet and sour taste with little acidity. An orthodox fruity taste. There is a lingering sweetness. The sweetness increases even more when it is at room temperature. This is a brand of Iwate sake that I had never drunk before, but it has become especially popular in recent years. I did not know about Shiwa Brewery. It's already hard to find and seems to be scarce everywhere with reservations until the fall. I am glad I had a chance to try it.
Japanese>English
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Taketsuru純米
Taketsuru ShuzoHiroshima
34
loopyHere is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. Producer: Taketsuru Shuzoten (Takehara City, Hiroshima Prefecture) Rice used: Hachitan-Nishiki Rice polishing ratio: 70%. Yeast: Association 601 yeast Alcohol percentage: 15.6 Nisshu degree: +10.5 Acidity: 2.5 Amino acidity: Not disclosed Volume: 720ml Price: 1,573 yen (tax included) (My impression after drinking it) It looks yellowish. The aroma is of alcohol and rice bran. When you put it in your mouth, you will be surprised to find that the umami of the rice does not come through. I thought it would be richer and more like a heated sake, but it wasn't particularly outstandingly delicious as a heated sake.... It is far different from the deliciousness of heated Shinkame sake.
Japanese>English
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津島屋純米大吟醸 無濾過生原酒
Miyozakura JozoGifu
36
loopyHere is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. This Junmai Daiginjo is made from "Yamae-Nishiki" produced in Nagano Prefecture and polished to 50%. It is fresh, fruity, and mellow. It is delicious with a good flavor cut. Producer: Mishirozakura Shuzo (Gifu Prefecture) Rice used: Yamae-Nishiki from Shinshu Polishing ratio: 50 Enzyme: Undisclosed Alcohol percentage: 16 Sake meter: Undisclosed Acidity: Not disclosed Amino Acid Content: Not disclosed Volume: 720ml Price: 1,980 yen (tax included) (My impression after drinking it) It has a slight yellowish color. It has a slight yellowish color, with a rich aroma of lychee and white peach ginjo aroma. In the mouth, a moderate sweetness and sourness tangles on the tongue without stimulation. The sweetness and acidity are about 6 to 4. The umami of the rice is not strong. There seems to be a slight sweet and bitter aftertaste that lingers in the aftertaste. It is a fruity sake, just as its reputation says Tsushimaya is fruity.
Japanese>English
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山本 アイスピンク 純米大吟醸純米大吟醸
Akita
42
loopyHere is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me. (My own opinion on the drink) I was asked, "Do you have any secret sake? (My impression of the sake) I was not aware that Yamamoto was offering such a high-end sake. I had no idea that Yamamoto was producing such a super-premium spec sake. It is clear and colorless. I remember that the ginjo aroma was only slightly fragrant. In the mouth, the taste of sweet and sour fruits like white peaches and the full flavor of rice spread on the tongue. There is very little acidity, and sweetness prevails. It tastes similar to Hyakko Batsurai and Chibitagawa Hinozhizuku Daiginjo Unfiltered Nama-shu. Producer: Yamamoto Shuzoten (Akita Prefecture) Rice used: Akita Sake Komachi Rice polishing ratio: 29 Fermentation: UT-2 Alcohol percentage: 15 Sake degree: +3.0 Acidity: 0.6 Amino acidity: Not disclosed Volume: 720ml Price: 6,000 yen (tax included)
Japanese>English
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Hiroki特別純米 生詰
Hiroki Shuzo HontenFukushima
38
loopyHere is a chart diagram for my own drinking comparison. Please let me know if you think it is wrong! Please let me know if you have any opinions. (My impression of the drink) It looks clear and colorless. The aroma is slightly sweet and calm. The first thing you notice on the palate is the acidity. Next, there is a fruity aroma reminiscent of sweet fruit, even though it is dry. The sake has a sharp taste. I compared it with Suitama at the same time, and found that Tobiroki has a more refreshing flavor. The dryness of Tobiroki remains the same even when the temperature rises to room temperature. Suitama has a stronger sweetness at room temperature. Suitama is a product where the umami of the rice can also be felt. Producer: Hiroki Sake Brewery (Sakashita-machi, Fukushima) Rice used: Gohyakumangoku Koji rice: Yamadanishiki produced in Kitakata Polishing ratio：55 Enzyme：Not disclosed Alcohol percentage: 16.8 Sake meter: +3.0 Acidity: 1.5 Amino acidity: Undisclosed Volume: 1,800ml Price: 3,190 yen (tax included)
Japanese>English
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翠玉純米吟醸
Ryozeki ShuzoAkita
37
loopySuiyaku" means "emerald." Producer: Ryoseki Shuzo (Yuzawa City, Akita Prefecture) Rice used: Dewasanbana from Yamagata Prefecture Rice polishing ratio: 50 Fermentation: In-house cultivation Alcohol percentage: 15 Sake meter: -6.8 Acidity: 1.3 Amino acidity: Not disclosed Volume: 1,800ml Price: 3,520 yen (tax included) (My impression after drinking it) There seem to be two types of sake: unfiltered and unfiltered. I drank the latter. It has a slight yellowish taste. The ginjo aroma is quite pleasant. In the mouth, there is an umami taste of rice, followed by a sweet and sour fruit flavor. What is it? It tastes slightly of lychee and white peach. It is not a dull taste. Hana Yuu is a more mellow sake from the same Ryogoku brewery, while Suitama has a more elegant taste that is more suited for a medium-bodied sake. As the temperature rises near room temperature, the sweetness becomes stronger. The sake level is -6.8. I was convinced.
Japanese>English
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Shinkame手づくり純米酒
Shinkame ShuzoSaitama
45
loopyI drank it heated. (My impression after drinking it) It has a clear yellowish taste. The aroma smells of alcohol. When you put it in your mouth, you are flooded with a strong acidity and the deep umami of rice unique to Shinkame. The rice flavor comes in afterwards. When heated, the depth of the full-bodied flavor becomes more pronounced, making it the most delicious sake. This is something else. Producer: Shinkame Shuzo (Hasuda City, Saitama Prefecture) Rice used: Yamadanishiki, Gohyakumangoku, Miyamanishiki Polishing ratio: 60 Enzyme: Association No. 9 Alcohol percentage: 15.5 Sake meter: +6.0 Acidity: 1.6 Amino acidity: Not disclosed Volume: 1,800ml Price: 3,100 yen (excluding tax)
Japanese>English
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Ten'on純米酒
Itakura ShuzoShimane
28
loopyProducer: Itakura Sake Brewery Co. Rice used: Gohyakumangoku from Okuizumo Tsuyahime from Shimane Prefecture Polishing ratio: 60 Fermentation: Undisclosed Alcohol percentage: 15 Sake meter: +5.0 Acidity: Undisclosed Amino acidity: Undisclosed Volume: 1,800ml Price: 2,750 yen (tax included) (My impression after drinking it) It looks colorless and transparent. There is not much ginjo aroma. It is a dry and crisp sake. It is a good sake for a meal. As a sake from Shimane, it has been drunk first by the famous Oroku, and then by the Shichikan horses. We are happy to be able to drink this precious Shimane sake.
Japanese>English
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Hanamura純米吟醸 雄町
Ryozeki ShuzoAkita
35
loopyProducer: Ryoseki Sake Brewery Co. Rice used: Omachi Polishing ratio: 50 Fermentation: Undisclosed Alcohol percentage: 15 Sake meter: -6.8 Acidity: 1.4 Amino Acidity: 1.0 Volume: 720ml Price: 1,925 yen (tax included) (My impression after drinking it) It has a slightly yellowish appearance. The ginjo aroma is slightly fragrant. In the mouth, sweet and sour fruity sake spreads on the palate. The sweetness, rather than the acidity, lingers in the aftertaste. This sake is easy to drink even for sake beginners. It is indeed a sake brewed by Ryoseki.
Japanese>English
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男山 隠し酒 純米吟醸 蔵内熟成
Otokoyama HontenMiyagi
27
loopyThe first "hidden sake" from Otokoyama in Kesennuma is now available! It is a limited edition sake that is sold only at department stores and other events, and not wholesale because it is limited to 600 bottles and not distributed to liquor stores. Producer: Otokoyama Honten (Kesennuma City) Rice used: 100% Hitomebore grown in Miyagi Prefecture Polishing ratio: 50 Enzyme: Association 1401 Alcohol percentage: 16 Sake meter: Not disclosed Acidity: Not disclosed Amino Acid Content: Not disclosed Volume: 720ml Price: 1,980 yen (tax included) (My impression after drinking it) It has a slight yellowish color. It has a slight yellowish color, and the ginjo aroma is quite fragrant. In the mouth, it has a banana-like aroma and the umami of glutamic acid rice spreads. The sweetness is more pronounced than the sourness. A slight lingering bitterness lingers in the throat. As the bottle is labeled "matured in the brewery," it is a delicious sake with plenty of flavor that has been matured.
Japanese>English
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Yuri純米吟醸純米吟醸
Tsurunoe ShuzoFukushima
28
loopy(My opinion after drinking it) Yuri" is brewed by the female toji of Aizu Nakasyo. I wanted to try this sake. It looks clear and colorless. It has a slight ginjo aroma. In the mouth, the sweetness and spiciness are neutral to slightly dry. The sweetness lingers in the aftertaste. The taste is similar to that of Sawaya Matsumoto, which we compared together. Producer: Tsurunoe Shuzo (Aizuwakamatsu City) Rice used: Gohyakumangoku Rice polishing ratio: 58 Fermentation: Undisclosed Alcohol percentage: 15 Sake meter: +5.0 Acidity: 1.4 Amino acidity: Undisclosed Volume: 720ml Price: 1,980 yen (tax included)
Japanese>English
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Sawayamatsumoto守破離 純米酒 五百万石
Matsumoto ShuzoKyoto
33
loopySawaya-Matsumoto's popular "Shuhari" and "Moribari Series" started with this sake. The root of the "Moribari Series" is "Moribari Junmai-shu", and Sawaya Matsumoto's signature product has been renewed! It has been reborn as "Moribari Gohyakumangoku! Here is a brief introduction to the term "Mori-Ba-Ri". Mamoru" = to protect tradition. Breaking" = to break with tradition and put into practice what one has learned from others. Ri" = to cherish both "Mamoru" and "Batsu", and to break away from them to create a new world. (My impressions after drinking it) This is my first time drinking Sawaya Matsumoto from Kyoto. It looks clear and colorless. No ginjo aroma. It is dry and crisp on the palate. There is not much acidity and it has a nice sharpness through the throat. Compared to Aizu Nakasyo's "Yuri," this one has more lingering sweetness. Producer: Matsumoto Jyozo (Kyoto Prefecture) Rice used: 100% Gohyakumangoku Rice polishing ratio: 65 Fermentation: Undisclosed Alcohol content: 15%. Sake degree: +5.0 Acidity: Undisclosed Amino acidity: Undisclosed Volume: 720ml Price: 1,430 yen (tax included)
Japanese>English
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Tsukiyoshino「空」純米吟醸 おりがらみ生原酒
月吉野Nagano
38
loopyIntroduction of Wakabayashi Brewery] Ueda City, Nagano Prefecture Founded in 1896, the brewery is located in Ueda City, Nagano Prefecture, and has a history of over 120 years. Currently, Mami Wakabayashi, the second daughter of the Wakabayashi family, brews sake as the toji. She decided to take over the brewery because she didn't want to lose the brewery she had loved since she was a child, so she studied and trained herself in sake brewing and started brewing sake in earnest in 2015. He is a promising young brewer with a bright future! Producer: Wakabayashi Jozo (Ueda City, Nagano Prefecture) Rice used: Miyamanishiki grown in Nagano Prefecture Rice polishing ratio: 55 Enzyme: Undisclosed Alcohol percentage: 16 Sake meter: -6.0 Acidity: 1.2 Amino acidity: 1.2 Volume: 720ml Price: 1,980 yen (tax included) (My impression after drinking it) It is said to be orikarami, but it is quite cloudy. It has a pineapple-like ginjo aroma. When you put it in your mouth, you will feel a slight tingling sensation on your tongue, and it tastes more like green apple than pineapple. A moderate bitterness lingers in the throat. It has the fruity, sweet and sour, low-alcohol taste that is so popular these days.
Japanese>English
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Hatsumago魔斬 純米本辛口
Tohoku MeijoYamagata
36
loopyJunmai Hon Dry Brewing uses unique fermentation techniques to create a deep flavor with a refreshing crispness. It is crisp and tight when served chilled, and its flavor is even brighter when heated. It is a dry junmai sake with a good sharpness that will appeal to sake connoisseurs. The "makazashi" is a sharp little sword used mainly by fishermen in Sakata, Yamagata Prefecture. It is considered to be a good luck charm to ward off evil because it cuts off evil. It is also recommended as a sake for celebrating the New Year and to drive away evil spirits. Producer: Tohoku Meizo (Sakata City) Rice used: Miyamanishiki produced in Yamagata Prefecture Rice polishing ratio: 55 Yeast: Yamagata yeast Alcohol percentage: 15.5 Sake degree: +8.0 Acidity: 1.5 Amino acidity: 1.4 Volume: 1800ml Price: 2,915 yen (tax included) (My impression after drinking it) It is a dry and crisp sake without much ginjo aroma. It is not too assertive, making it perfect for a mid-meal drink. I thought back to how Hatsusun tasted like. In the mouth, it is dry but has a hint of sweetness.
Japanese>English
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初日の出今朝しぼり 純米吟醸 生原酒
羽田酒造Kyoto
36
loopyProducer: Haneda Shuzo (Ukyo-ku, Kyoto) Rice used: Gohyakumangoku grown in Kyoto Rice polishing ratio: 55 Fermentation: Undisclosed Alcohol percentage: 17.5 Sake degree: +5.0 Acidity: 1.5 Amino acidity: Undisclosed Volume: 720ml Price: 1,800 yen (tax included) (My impression after drinking it) It has a slight yellowish color and does not have much of a ginjo aroma. It has a freshness typical of nama-shu and a fizzy sensation that tingles on the tongue. In the mouth, there is a slight sweetness and acidity with a strange tang. The taste is crisp and dry, like Hatsuhinode, and there is a slight alcohol smell lingering in the aftertaste.
Japanese>English
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