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Mimurosugi純米吟醸山田錦火入れ

Imanishi Shuzo Nara

4/15/2024, 9:19:39 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 the sake) I never had a chance to drink this highly reputed sake, Mimuro Sugi. This brand is not available at liquor stores in Sendai, so I bought it online. It is a fruity but not sweet sake that leaves a clear dry taste. It is a sake with a lot of rice flavor. It is also suitable as a food sake. It has become one of my favorites. Sake Brewer: Imanishi Shuzo (Sakurai City, Nara Prefecture) Sake degree: +3.0 Acidity: 1.8 Amino Acid : Not disclosed Rice polishing ratio: 60 Fermentation : Undisclosed Rice used as raw material : Yamadanishiki Alcohol : 15% alcohol Price : 1,800ml 3,300 yen (tax included)

Japanese>English

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Fusano Kankiku純米大吟醸 Monochrome

Kankiku Meijo Chiba

4/14/2024, 7:31:08 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 own impression of the drinks) It is a fruity, quite sweet sake with a lot of rice flavor, like the popular Kaze no Mori, Muga, and Hanayo. It is an easy to drink sake for those who are new to sake. The alcohol level is not low, but a normal 15 degrees. But it is a little low! I didn't feel much carbonation on my tongue, but it may be that the carbonation has been lost after a few days of opening the bottle. Maybe that is why it has more sweetness. Sake Brewer : Kangiku Meizo (Yamatake City, Chiba Prefecture) Sake degree: -7 Acidity: 1.5 Amino acidity: undisclosed Rice polishing ratio: 50 Fermentation : Undisclosed Raw material rice : Yamashu No.4 Alcohol : 15% alcohol Price : 1,800ml 3,300 yen (tax included)

Japanese>English

loopy

Tatenokawa無我グリーンボトル純米大吟醸

Tatenokawa Shuzo Yamagata

4/11/2024, 2:14:51 PM

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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 slight yellow tinge in appearance. It has a slight scent of lychee-like ginjo aroma. When you put it in your mouth, a pleasant acidity first spreads to the back of your throat, chattering on your tongue. A lychee-like sweetness spreads in the mouth. A pleasant bitter sweetness spreads through the nose, flowing backwards down the throat and into the mouth. However, in hindsight, I would like to taste it again to confirm whether the charted position is so sweet. Sake Brewer : Shield River Sake Brewery (Sakata City, Yamagata Prefecture) Sake meter : -2 Acidity: 1.4 Amino acidity: 0.9 Rice polishing ratio: 50 Fermentation : K601 Rice used: 100% produced in Yamagata Prefecture (all rice is specially cultivated under contract) (All rice is specially grown under contract.) Alcohol : 16% alcohol Price : 720ml 2,420 yen (tax included)

Japanese>English

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Tatenokawa無我プラチナボトル純米大吟醸

Tatenokawa Shuzo Yamagata

4/10/2024, 7:54:37 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 taste is very similar to that of the Muhgo Green Bottle. I did not find it sweet, so I put it in the dry position on the chart. The chart position is quite different from the green bottle. I think this will change as the temperature rises. The green bottle has a stronger lingering flavor, while the platinum bottle has a more elegant taste. However, it may be difficult to tell unless you compare the two bottles at the same time. Sake Brewer : Shield River Sake Brewery (Sakata City, Yamagata Prefecture) Sake degree: -2 Acidity: 1.4 Amino acidity: 0.9 Rice polishing ratio: 50 Fermentation : K601 Rice used: 100% Miyamanishiki grown in Yamagata Prefecture (All rice is specially cultivated under contract.) Alcohol : 16% alcohol Price : 1,800ml 4,290 yen (tax included)

Japanese>English

loopy

百光別誂

Tatenokawa Shuzo Yamagata

4/7/2024, 8:59:38 PM

4/7/2024

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) The appearance is crystal with clarity and brilliance. Fruit flavors reminiscent of pears and a gentle, elegant aroma of lily of the valley. The mouthfeel is silky, delicate and smooth. In the mouth, lush sweetness like white peaches and a full flavor spread over the tongue, and a pleasant acidity extends. The finish is long and moist with just the right amount of bitterness. The rice is polished to 18%, so the fat and protein have been removed, and there is absolutely no cloying taste. The amino acidic rice flavor is not clingy, making it ideal as a mid-meal drink. Producer TATENOKAWA SHUZOH (Yamagata) 100% Ikusansanbara, produced in Yamagata Prefecture, Japan Seiwa Tsanzan 100% Seiwa 18 Alcohol content 15.7 Sake Degree -2 Acidity 1.3 Amino acidity 0.8 Hi-ire 1 time Volume 720ml Price 27,500 yen (excluding tax)

Japanese>English

loopy

卯兵衛純米大吟醸

東薫酒造 Chiba

4/5/2024, 8:41:58 PM

外飲み部

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) I thought that Ubei-san was Ubei Sato of Shinsei No. 6 yeast, but it was the name of the founder of the Higashi Smoke Brewery in Sawara, Chiba. I had no idea about this sake. The appearance is clear and colorless. It has a slight ginjo aroma. It is served at room temperature. In the mouth, the sweetness and the umami of rice spread more than the spiciness. It is not fruity and has no sourness. The rice flavor and sweetness lingers in the throat. The taste is not too strong, so it is ideal as a medium-bodied sake. It has a smooth texture and gentle aroma. So-no-Mai" rice cultivated locally in Sawara is used. Sake Brewer : Azumo Shuzo (Sawara, Katori City, Chiba Prefecture) Sake degree: +3 Acidity: 1.5 Amino acidity: Not disclosed Rice polishing ratio: 50 Fermentation : Undisclosed Rice source: 100% So-no-Mai (Chiba Prefecture) Alcohol : 17%. Price : 720ml 2,6,40 yen (tax included)

Japanese>English

loopy

Nanbubijin特別純米

Nanbubijin Iwate

4/2/2024, 8:54:07 AM

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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) Yellowish in appearance. The ginjo aroma is slightly fragrant. When you put it in your mouth, you first taste the acidity. After that, the umami of rice seeps into the stomach. The sweetness lingers in the aftertaste. It is a delicious sake. I am impressed that this is indeed a sake from a long-established Iwate sake brewery that upholds the traditions of Iwate, a prestigious sake that won the Champion Sake at the IWC in 2017. Producer: Nanbu Bijin (Ninohe City, Iwate Prefecture) Rice used: Ginotome Rice polishing ratio: 55 Yeast: Giovanni no Chikara M310, yeast #9 Alcohol content: 15-16%. Sake meter: +4.0 Acidity: 1.5 Amino acidity: Not available Volume: 1,800ml Price: 3.388 yen (tax included)

Japanese>English

loopy

Jin'ya特別純米

Ariga Jozo Fukushima

3/30/2024, 8:03:20 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) Today, I compared it with Shizenigo, also from Fukushima Prefecture. This one is colorless and transparent. The ginjo aroma is not so noticeable. It is very smooth in the mouth. It is neither particularly sweet nor spicy, nor sour, and is crisp and clean, making it an ideal sake for a mealtime drink. A decade ago, light, dry sake such as Niigata's Koshino-Kanbai or Kubota, or Akita's Hakkaisan would have been the best choice as a food sake, as they complement the food without interfering with the flavor of the dish. Next time, I would like to try another brand of sake, "Seikyuu Zouma". Producer: Aruga Shuzo (Shirakawa City, Fukushima Prefecture) Rice used: 100% Yumenokoh from Fukushima Prefecture Polishing ratio: 60 Enzyme: Undisclosed Alcohol percentage: 15 Sake meter: +3.0 Acidity: 1.3 Amino acidity: Not disclosed Volume: 1,800ml Price: 2,970 yen (tax included)

Japanese>English

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Shizengo純米吟醸 SEVEN 荒走り一回火入れ

Ookidaikichi Honten Fukushima

3/29/2024, 8:02:30 AM

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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) Today I compared it with Jinya from Fukushima prefecture. It has a slight yellowish taste. It has a strong ginjo aroma. It has a strong sweet and sour taste with a good sharpness in the mouth. The umami of the rice is also well perceived. There is a slight lingering sweetness that lingers down the throat. It is a delicious sake. I liked it. This is the sake brewery that produces Masamune. Producer: Oki Daikichi Honten (Yabuki, Fukushima Prefecture) Rice used: Yumenokoh from Fukushima Prefecture Rice polishing ratio: 60 Yumenokoh from Fukushima Prefecture. Alcohol percentage: 14 Sake meter: +2.0 Acidity: 1.6 Amino acidity: Not available Volume: 1,800ml Price: 5,160 yen (tax included)

Japanese>English

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Fukuiwai純米吟醸播州山田錦50

Tohei Shuzo Chiba

3/26/2024, 9:14:24 PM

3/27/2024

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 looks greenish yellow with a hint of yellow. It has a greenish yellow color with a hint of lychee or cemedine aroma. When you put it in your mouth, you can smell more cemedine. It tastes sweet and sour, but the aroma is too strong and not well balanced. The lingering cemedine aroma that lingers in the throat is a bitter taste that lingers forever. Despite its good reputation, this is a bit unbearable. It spoils the meal. Maybe it's the horns that make it so pungent. A few days after opening the bottle, I raise the temperature to near room temperature and drink it. It changes drastically. The aroma changes to a rounded, banana-like ginjo aroma. In the mouth, it has a pleasant sweet and sour taste with a little bit of sweetness prevailing. The stimulation of the cemedine smell is completely gone, and the taste is round. We recognized that this is the popular flavor. This sake tastes best when drunk near room temperature. It took 4-5 days to change.

Japanese>English

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津島屋純米吟醸生酒美山錦シン・マクアケ

Miyozakura Jozo Gifu

3/25/2024, 6:38:07 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 has a pineapple-like ginjo aroma. It is a light cloudy sake. The sweet and sour juicy flavor spreads in the mouth. There are no hints of other flavors. Is it the ginjo aroma of ethyl caproate? No, because Tsushimaya uses yeast No. 6, it seems to be a ginjo aroma of isoamyl acetate. This sake is made with the current trend of sweet and sour taste, low alcohol content, and full of ginjo aroma. It is a beautiful sake like Shinmasa. Producer: Miyai Sakura Shuzo (Minokamo City, Gifu Prefecture) Rice used: Miyamanishiki produced in Nagano Prefecture Rice polishing ratio: 55 Enzyme: Undisclosed Alcohol percentage: 14 Sake meter: -1.0 Acidity: 1.7 Amino acidity: Undisclosed Volume: 1,800ml Price: 3,410 yen (tax included)

Japanese>English

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Kurumazaka特別純米生酒

Yoshimurahideo Shoten Wakayama

3/22/2024, 3:59:21 PM

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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 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 Shuzoten Akita

3/13/2024, 1:07:59 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 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

loopy

Juyondai本丸秘伝玉返し特別本醸造生詰

Takagi Shuzo Yamagata

3/11/2024, 7:21:24 AM

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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 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

Kinsuisho Fukushima

3/9/2024, 6:58:45 PM

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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 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

loopy

大嶺3粒無濾過生原酒山田錦

大嶺酒造 Yamaguchi

3/7/2024, 7:37:50 AM

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. 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

loopy

Shisora純米吟醸初しぼり杉玉ラベル

Shiwa Shuzoten Iwate

3/6/2024, 4:23:13 PM

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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. 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

loopy

Taketsuru純米

Taketsuru Shuzo Hiroshima

3/3/2024, 7:11:25 AM

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. 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

loopy

津島屋純米大吟醸無濾過生原酒

Miyozakura Jozo Gifu

3/2/2024, 6:53:56 AM

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 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

2/28/2024, 9:59:16 PM

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 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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