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loopy

Shinshu Kirei山恵錦純米吟醸

Okazaki Shuzo Nagano

7/22/2024, 9:31:33 AM

家飲み部

131

loopy

Here 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) I have always wanted to try Shinshu Kame-ling. I finally had a chance to try it. The nose has a slight apple aroma. When you put it in your mouth, the juicy sweet and sour rice flavor that is so popular nowadays expands and spreads in your mouth. The sweetness lingers forever in the aftertaste. The coolness of the highlands typical of Shinshu and the moderate juicy flavor are surprisingly well balanced. Brewer : Okazaki Shuzo (Ueda City, Nagano Prefecture) Volume: 1,800ml Degree of alcohol content: 15 Rice used: 100% Yamae-Nishiki grown in Nagano Prefecture Polishing ratio: 55 Yeast used: Association 1801 and Association 1001? Acidity: Not disclosed Amino acidity: undisclosed Sake degree : undisclosed Price: 3,520 yen (tax included) for 1,800ml

Japanese>English

loopy

Juyondai大吟醸双虹七垂二十貫

Takagi Shuzo Yamagata

7/19/2024, 9:06:20 PM

家飲み部

122

loopy

(My impression after drinking it) When I put it in a wine glass and let it stand for a while to let the aroma settle, the nose is stimulated by a mellow, good aroma like that of melon. The appearance is almost colorless and transparent with a slight yellowish tinge. When I think that this liquid is the sake called "Nanadaru Nijukan," which is made in a luxurious method where only seven drops of sake can be obtained from 20 kilograms (75 kg) of rice, I feel a sense of regret that I do not take this sake more seriously. In the mouth, an elegant sweet and sour taste without any miscellaneous flavors is felt on the tongue. As soon as you swallow it, a mellow, fruity flavor fills your mouth and flows down your throat. A lingering taste similar to pineapple, melon, or lychee lingers in the throat for a while. It is a very round sake. We are very impressed with the deliciousness of Jyushiyo Souki. Producer: Takagi Shuzo (Murayama City, Yamagata Prefecture) Rice used: Yamada-Nishiki from Yoshikawa-cho, Hyogo Yamadanishiki Polishing ratio: 35 Yeast: Ogawa yeast Alcohol percentage: 15 Sake meter: +4.0 Acidity: 1.1 Amino acidity: Not disclosed Volume: 720ml

Japanese>English

loopy

Nabeshima鍋島純米吟醸赤磐雄町火入れ

Fukuchiyo Shuzo Saga

7/14/2024, 8:40:14 PM

116

loopy

Here 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 slightly greenish hue. The ginjo aroma has a nice apple-like aroma. In the mouth, the same as the orange label, a sweet and sour taste spreads over the palate with a slight stimulation on the tongue. Next, the umami of rice flows back down the throat with a bang. Instead of a ginjo aroma like that of Hanahayo, it is more fruity than elegant, and the umami of the rice spreads on the palate. This is the greatness of Omachi. It is a taste that cannot be stopped. It is a scary sake that you will not stop drinking until it runs out. Let's finish it while we still have some sense left in us! I love "Nabeshima" because of its consistent umami and its great sense of balance. Producer: Tomikuchiyo Shuzo (Saga Prefecture) Rice used: Akaban Omachi Rice polishing ratio: 50 Fermentation: Undisclosed Alcohol percentage: 16 Sake degree: ±0 Acidity: 1.6 Amino acidity: Undisclosed Volume: 1,800ml Price: 3,800 yen (excluding tax)

Japanese>English

loopy

Nabeshimaオレンジラベル純米吟醸生五百万石

Fukuchiyo Shuzo Saga

7/11/2024, 6:10:54 AM

4/8/2024

家飲み部

124

loopy

Here 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 is a fresh finish Nabeshima Junmai Ginjo class, a.k.a. Orange Label Nama Sake, made from Gohyakumangoku (five hundred million stone). (My impression after drinking it) It has a slightly greenish hue, which is typical of a nama sake. The nose is full of fruity aroma like apples. When you put it in your mouth, you will feel a sweet and sour taste with a little stimulation on your tongue. It does not have a strong amino acid taste, but the flavor of the rice is refreshing and not as harsh as that of Hana-yosu, so it is also good as a food sake! I am looking forward to comparing this sake with Akaban Omachi, which is also from Nabeshima, to see the difference. I love "Nabeshima" for its consistent flavor. Producer: Tomikuchiyo Shuzo (Saga Prefecture) Rice used: Gohyakumangoku Rice polishing ratio: 50 Enzyme: Undisclosed Alcohol percentage: 16 Sake degree: +2.0 Acidity: 1.6 Amino acidity: Not disclosed Volume: 1,800ml Price: 3,200 yen (excluding tax)

Japanese>English

loopy

Kissui Hidari Uma（きっすいひだりうま）純米酒

Ariga Jozo Fukushima

7/10/2024, 5:41:51 AM

3/24/2024

家飲み部

loopy

Here 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 impression after drinking it) It is another brand of Jinya. It looks clear and colorless. It has a slight ginjo aroma. When you put it in your mouth, the sourness appears on the whole surface. As it rolls around on the tongue, sweetness appears, but the spiciness lingers at the end. Like Jinya, it is a delicious sake that is ideal as a food sake. It could use a little more rice flavor. This sake has a nice sharpness that goes down your throat. This sake is also good enough, but we found that Jinya, another brand, is even better. I wanted to compare it with Jinya at the same time, but it was not possible because it was sold out and not in stock. Producer: Aruga Shuzo (Shirakawa City, Fukushima Prefecture) Rice used: Gohyakumangoku from Fukushima Prefecture Rice polishing ratio: 60 Enzyme: Association No. 7 Alcohol percentage: 16 Sake degree: +7.0 Acidity: 1.6 Amino acidity: Not disclosed Volume: 1,800ml Price: 3.080 yen (tax included)

Japanese>English

loopy

Ayu大吟醸

Ayumasamune Shuzo Niigata

7/9/2024, 8:11:38 AM

家飲み部

loopy

(My thoughts on the drink) This sake is limited to 400 bottles once a year. It is a rare sake given to me by an important person. It is colorless and transparent. The top aroma is of melon and lychee. When you put it in your mouth, you will not feel a chattering sensation on your tongue. The acidity does not come first, and the elegant sweet and sour flavor spreads down the throat. The well-balanced, clean flavor of the sake is pleasant. You can tell that the sake has been carefully brewed. As it nears room temperature, a sweetness begins to emerge. It tastes similar to Hyakko Betsuatsurai. 500ml is a small bottle, so I will drink it slowly and savor it. Two weeks after opening the bottle, the thickness of the body became a little thinner and it moved to the position of "full-bodied, slightly sweet". In any case, it is still a sake suitable for a mealtime drink. Producer: Ayumasamune Shuzo (Myoko City, Niigata Prefecture) Rice used: Yamadanishiki Rice polishing ratio: 40 Enzyme: Undisclosed Alcohol percentage: 16 Sake meter: +3.5 Acidity: 1.3 Amino acidity: Not disclosed Volume: 500ml Price: 2,915 yen (tax included)

Japanese>English

loopy

MutsuhassenURARAラベル特別純米火入れ

Hachinohe Shuzo Aomori

7/8/2024, 10:31:23 PM

家飲み部

loopy

Japanese>English

loopy

Kamoshibitokuheiji別誂

Ban Jozojo Aichi

7/7/2024, 10:01:49 PM

3/22/2024

家飲み部

loopy

loopy loopy I received 5 bottles of "brewer's kuheiji" as a return gift from my hometown tax payment. This time I will check in the fifth and last bottle. The same "brewer Kuheiji" can be different. (This may be a slight exaggeration, but...) (My impression after drinking it) It looks clear and colorless, but there is a slight yellowish tinge. The initial aroma is of white peaches or lychee. When you take it into your mouth, a moderate sourness and sweetness spreads to the back of your throat. To me, the sweetness seems to be much stronger than the acidity. The lingering taste of full-bodied rice lingers pleasantly. It is a well-balanced and delicious sake. It tastes similar to Byakko, Chibitagawa, and Ayu, and is in the position of my favorite flavor. Compared to "human" which I drank just before, "human" is more acidic and dry. Producer: Manjyo Jozo (Nagoya City, Aichi Prefecture) Rice used: Yamadanishiki Rice polishing ratio: 35 Enzyme: Association No. 9 type Alcohol percentage: 16 Sake degree: ±0 Acidity: 1.7 Amino acidity: Not disclosed Volume: 720ml Price: 5,500 yen (tax included)

Japanese>English

loopy

Kamoshibitokuheijihuman

Ban Jozojo Aichi

7/6/2024, 6:18:05 AM

3/22/2024

家飲み部

loopy

loopy I received 5 bottles of "brewer's kuheiji" as a return gift from my hometown tax payment. This time I will check in the fourth bottle. Here is a chart diagram for my own drinking comparison. I am sure some of you will say, "That's not right! 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 slight yellowish taste and a slightly greenish taste compared to the other Kuheiji so far. It has a nice aroma of banana or pear. In the mouth, it tastes sweet and sour and elegant. It is the least acidic of all the Kuheiji so far, with the sweetness prevailing. It is an elegant and delicious sake, with plenty of the characteristic acidity of Kuheiji. I am looking forward to seeing how it changes after the bottle is opened. 2 to 3 days after drinking, I thought the sweetness would prevail, but the acidity is stronger. Producer: Manjyo Jozo (Nagoya City, Aichi Prefecture) Rice used: Yamadanishiki Rice polishing ratio: 45 Enzyme: Association No. 9 series Alcohol percentage: 16 Sake degree: ±0 Acidity: 1.7 Amino acidity: Not disclosed Volume: 720ml Price: 3,300 yen (tax included)

Japanese>English

loopy

Kamoshibitokuheiji山田錦 EAU DE DESIR（オードデジュール）

Ban Jozojo Aichi

7/5/2024, 9:16:54 AM

3/22/2024

家飲み部

loopy

Five bottles of "brewer's kuheiji" were sent to me as a return gift for my hometown tax payment. This time I will check in the third bottle. Here is a chart diagram for my own drinking comparison. I am sure some of you may say, "That is not right! 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) This is the third of five bottles of brewer's kuheiji. It is as clear and colorless as it looks. It has an aroma of lychee and banana. In the mouth, there is no tingling sensation on the tongue as with the previous two bottles. First, the acidity comes to the forefront. It has a clear throat and is like a white wine. The acidity is the most pronounced among the three bottles. We compared three wines at the same time, and it may be because the other two wines had been open for a while, so the sweetness was getting stronger. I was surprised when I drank it the next day to compare it with HUMAN! The acidity is completely gone and the sweetness is stronger. Producer: Manjyo Jozo (Nagoya City, Aichi Prefecture) Rice used: Yamadanishiki Rice polishing ratio: 50 Enzyme: Association No. 9 type Alcohol percentage: 16 Sake meter: Not disclosed Acidity: Not disclosed Amino acidity: Not disclosed Volume: 720ml Price: 2,150 yen (tax included)

Japanese>English

loopy

Kamoshibitokuheiji彼の地

Ban Jozojo Aichi

7/4/2024, 1:49:00 PM

3/22/2024

家飲み部

loopy

loopy I will check in sequentially with the 5 bottles of "brewer's kuheiji" sent to me by the hometown tax payment. Here 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 out that it is not right! I would appreciate it if you could tell me. Next, this is the second bottle. (My impression after drinking it) Almost colorless and transparent in appearance. It has a discreet ginjo aroma, slightly banana and lychee-like. In the mouth, it has a sweet and sour taste with a strong acidity of about 6 to 4, without a chattering sensation. It has a sweeter taste than "Born in Kurodasho. In any case, it shares the same characteristics of Kuheiji, which is characterized by its acidity. I did not detect any lingering bitterness, and it seems that Kuheiji uses yeast No. 14, commonly known as Kanazawa yeast. It is described as having aromas of banana and pear with isoethyl acetate, and it is. The throat is clear and the umami is asari. Producer: Manjyo Jozo (Nagoya City, Aichi Prefecture) Rice used: Yamadanishiki Rice polishing ratio: 40 Enzyme: Association No. 9 type Alcohol percentage: 16 Sake meter: Not disclosed Acidity: Not disclosed Amino acidity: Not disclosed Volume: 720ml Price: 4,400 yen (tax included)

Japanese>English

loopy

Kamoshibitokuheiji黒田庄に生まれて

Ban Jozojo Aichi

7/3/2024, 1:27:37 AM

3/22/2024

家飲み部

loopy

I will check in sequentially with the five bottles of "brewer's kuheiji" sent to me by Furusato tax payment. Here 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 may point out that it is not right! I would appreciate it if you could tell me. The first one is this. (My impression after drinking it) It looks almost colorless and transparent. It has a discreet ginjo aroma, slightly banana and lychee-like. In the mouth, it has a sweet and sour taste with a strong acidity of about 7 to 3, without a chattering sensation. A slight pleasant bitterness lingers in the aftertaste. 14 yeast, commonly known as Kanazawa yeast, is said to be used by Kuheiji. It is described as having aromas of banana and pear with isoethyl acetate, and it is. The throat is clear and the umami is ashy. After about a week of drinking, the acidity is still well developed at about 6 to 4. A hint of sweetness lingers in the throat. Producer: Manjyo Jozo (Nagoya City, Aichi Prefecture) Rice used: Yamadanishiki Rice polishing ratio: 35 Enzyme: Association No. 9 type Alcohol percentage: 16 Sake meter: Not disclosed Acidity: Not disclosed Amino acidity: Not disclosed Volume: 720ml Price: 2,750 yen (tax included)

Japanese>English

loopy

Koeigiku幾望（きぼう）無濾過生原酒

Koeigiku Shuzo Saga

7/1/2024, 7:46:42 AM

家飲み部

loopy

Here 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 been a long time since I have had Kouei Kiku, but it is still delicious. It looks clearly green + yellowish. The aroma of white peaches. The top aroma is of white peaches. When you put it in your mouth, you can feel a little bit of a burning sensation on your tongue. The taste is sweet and sour with low acidity. The sweetness lingers in the throat. It also has a lot of umami. The taste of lychee remains in the throat. It is a sweet and very tasty sake. It tastes similar to Byakko, Betsuatsurae by Kuheiji, Chibitagawa, and Ayu. After a week or two, the sweetness, umami, and fullness of the flavor increased even more. Brewer : Koueikiku Shuzo Co. Volume: 720ml Degree of alcohol content: 15 Rice used: Undisclosed Rice polishing ratio : Undisclosed Brewing method : Natural lactobacillus brewing Acidity: Undisclosed Amino acidity: Not disclosed Sake degree : undisclosed Price : 2,035 yen (tax included)

Japanese>English

loopy

Yukinobijin純米吟醸

Akita Jozo Akita

6/30/2024, 1:20:33 AM

2/27/2024

家飲み部

loopy

Here 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 is colorless and transparent. It has a slight scent of ginjo aroma at the top. When you put it in your mouth, you first taste the acidity. As it rolls around on the tongue, sweetness emerges. The flavor of rice is not as good as that of the Masamune, which I chose to compare at the same time. The taste is rather subdued and elegant. It is perfect as a food sake. This is the third Yuki no Bijin I have had, and this was the one I felt the most sweetness from; I thought it was made with No. 6 yeast, but it was brewed with No. 14 Kanazawa yeast. Producer: Akita Brewery (Akita City, Akita Prefecture) Rice used: Koji rice: Yamadanishiki Kake rice : Akita Sake Komachi Polishing ratio: 55 Yeast : Association No.14 Kanazawa yeast Alcohol percentage: 16.9 Sake degree: +4.0 Acidity: 1.8 Amino acidity: Not disclosed Volume: 720ml Price: 1,870 yen (tax included)

Japanese>English

loopy

Tenmei槽しぼり純米大吟醸山田錦×夢の香

Akebono Shuzo Fukushima

6/28/2024, 2:39:41 AM

5/10/2024

家飲み部

loopy

Here 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 a little cloudy like lees. It has a fresh and fruity aroma like muscat, which is typical of tank Shibori. In the mouth, there is no tingling sensation and the flavor of sweet and sour lychee with a hint of umami fills the mouth. I felt it was richer than the Junmai Daiginjo Yamadanishiki & Gohyakumangoku that I drank two years ago. Brewer : Akebono Shuzo Co. Volume: 720ml Degree of alcohol content : 16 Rice used: Koji rice: 22% Yamadanishiki from Hyogo Prefecture Kake rice : Yumenokou from Aizu 77 Polishing ratio: 40% and 47% respectively Yeast used: NATSUKI in-house yeast Acidity: 1.4 ■ Amino acidity: Sake degree : -4 Price : 2,117 yen (tax included)

Japanese>English

loopy

Hirotogawa純米酒

Matsuzaki Shuzoten Fukushima

6/26/2024, 4:18:50 PM

家飲み部

loopy

Here 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, and smells full of melon or cemedine aroma. When you put it in your mouth, a discreet sweet and sour taste spreads down your throat. It has a refreshing aftertaste. After 12 days of drinking, the cemedine aroma disappears completely, and the elegant aroma of lychee and white peaches is present. In the mouth, it tastes like banana. It is like a Jyushiyo! It is a delicious sake. The sweetness with a slight sourness is pleasant. It has turned into a splendidly delicious sake. Producer: Matsuzaki Shuzo (Ten-ei-mura, Fukushima Prefecture) Rice used: Yumeko Rice polishing ratio: 65 Yeast: Fukushima Prefecture yeast TM-1 Alcohol content: 15 Sake meter: +3.5 Acidity: 1.5 Amino acidity: Not disclosed Volume: 720ml Price: 1,375 yen (tax included)

Japanese>English

loopy

Mutsuhassen夏どぶろっく（活性にごり生原酒）

Hachinohe Shuzo Aomori

6/24/2024, 9:50:47 PM

家飲み部

loopy

(My opinion after drinking it) It is a hard drink to open anyway. I couldn't resist and blew out a little. The appearance is cloudy enough as it is dobrok. I heard it looks like calpis, so I compared it to Sanuki Cloudy, which is similar, for comparison. While Cloudy is a cloudy yellowish white, Doburok is a beautiful white. As for the taste, it does not have much of a pleasant aroma. It tastes like a lactic acid drink. When you put it in your mouth with a glass of wine, the sourness first stimulates your nose. Then, the sweet and sourness that prevails over the acidity stimulates the tongue a little. It is sweet enough, but the acidity counteracts the sweetness, making it an easy-drinking sake. I like this taste. I think I'm going to get addicted to it. It is less sour than Sanuki Cloudy. Brewer : Hachinohe Shuzo (Hachinohe City, Aomori Prefecture) Volume: 720ml Degree of alcohol content: 13%. Rice used: Hanabukiyuki (Aomori rice) Polishing ratio: 55 Yeast used: Not disclosed Acidity: 1.5 Amino acidity: undisclosed Sake degree: -25.0 Price : 1,760 yen (tax included)

Japanese>English

loopy

鳥海山純米吟醸生秋田酒こまち

Tenju Shuzo Akita

6/22/2024, 2:04:25 AM

家飲み部

loopy

Here 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 is clear and colorless, like the "Sagata" that I bought at the same time, but has a slight greenish tint. It has a nice aroma of white peaches or lychee. In the mouth, this one has a slightly tingling sensation on the tongue. The well-balanced acidity and sweetness are in harmony, and they flow down the back of the throat as if gliding down. The acidity is more pronounced than that of the "figure" and a good amount of sweetness lingers in the aftertaste. What should I do? It tastes so good. Brewer : Tenju Shuzo (Yurihonjo City, Akita Prefecture) Volume: 720ml Degree of alcohol content: 14 Rice used: Akita Sake Komachi produced by Tenju Sake Rice Research Association Polishing ratio: 55 Yeast used: K-1401 (Kanazawa yeast) Acidity: 1.6 Amino Acidity: 0.6 Sake meter : +2.0 Price : 1,7,05 yen (tax included)

Japanese>English

ジェイ&ノビィ

Hello, loopy 😃 Chokaisan! It's so delicious and impressive 🤗 I know exactly how you feel 😄. I know exactly how you feel 😄.

Japanese>English

loopy

Jay & Nobby, thank you for your comments. I was so surprised by the taste that exceeded my expectations that I just had to write about it. We look forward to working with you in the future.

Japanese>English

loopy

Sugata純米吟醸愛山無濾過生原酒

Iinuma Meijo Tochigi

6/17/2024, 9:23:45 AM

家飲み部

loopy

Here 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) The appearance is clear and colorless, with a slight greenish tinge. The top aroma is fruity and has a good ginjo aroma like white peaches. In the mouth, it has a well-balanced, firm sweet and sour taste. The umami of the rice goes down the throat firmly, and the sweetness lingers in the aftertaste. This sweetness and sweet-sourness is "suidama. The yeast seems to be 1801 yeast which produces a lot of ethyl caproate. We do not know specifically which yeast is used in Suiyu, only that it is a home-cultivated yeast, but it is possible that it is a very similar yeast. Brewer : Iinuma Meizo (Tochigi, Tochigi Prefecture) Volume: 720ml Strength: 16.8 degrees Celsius Rice used: Aiyama Rice polishing ratio: 55 Yeast used: Aikyo 1801 yeast Acidity: 1.6 Amino acidity: 2.2 Sake degree: -2.0 Price : 1,980 yen (tax included)

Japanese>English

loopy

Hanamura純米吟醸美郷錦火入れ

Ryozeki Shuzo Akita

6/14/2024, 3:15:00 AM

家飲み部

loopy

Here 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. It has a strong fruity aroma. There is no chattering sensation in the mouth, and it has an elegant sweet and sour taste. The sweetness lingers in the aftertaste. The sweetness of "Miso Nishiki" seems to be more reserved than that of "Omachi" even in the same junmai ginjo. It does not have a strong flavor, but the umami of the rice is well expressed. Hanayu is a hard-to-find sake. I was glad to have encountered it at the sake festival held at Sendai Nishi Park. Brewer : Ryoseki Shuzo (Yuzawa City, Akita Prefecture) Volume : 1,800ml Degree of alcohol content: 15 Rice used: Misato Nishiki Polishing ratio: 50 Yeast used: Not disclosed Acidity: 1.5 Amino acidity: 0.8 Sake degree: -5.1 Price : 1,800ml 3,960 yen (tax included)

Japanese>English

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