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loopyloopy
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
8(8.99%)
Tenmei
7(7.87%)
Kamoshibitokuheiji
5(5.62%)
Wataya
5(5.62%)
初日の出
4(4.49%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
140(18.28%)
Miyagi
138(18.02%)
Fukushima
91(11.88%)
Yamagata
70(9.14%)
Niigata
41(5.35%)

Timeline

loopyloopy
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Here 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)
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Suiyaku" 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.
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loopyloopy
Shinkame手づくり純米酒
Shinkame ShuzoSaitama
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I 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)
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Producer: 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.
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loopyloopy
Hanamura純米吟醸 雄町
Ryozeki ShuzoAkita
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Producer: 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.
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The 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.
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loopyloopy
Yuri純米吟醸純米吟醸
Tsurunoe ShuzoFukushima
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(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)
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loopyloopy
Sawayamatsumoto守破離 純米酒 五百万石
Matsumoto ShuzoKyoto
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Sawaya-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)
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loopyloopy
Tsukiyoshino「空」純米吟醸 おりがらみ生原酒
月吉野Nagano
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Introduction 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.
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loopyloopy
Hatsumago魔斬 純米本辛口
Tohoku MeijoYamagata
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Junmai 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.
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loopyloopy
初日の出今朝しぼり 純米吟醸 生原酒
羽田酒造Kyoto
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Producer: 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.
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Producer: Nishi Shuzo (Hioki-shi, Kagoshima Prefecture) Rice used: Yamadanishiki Polishing ratio: 50 Fermentation: Undisclosed Alcohol content: 15%. Sake Degree: Undisclosed Acidity: Undisclosed Amino acidity: Undisclosed Volume: 720ml Price: 2,178 yen (tax included) (My impression after drinking it) I wanted to try this Kagoshima sake! My preconceived notions that it couldn't possibly be good crumbled with a clang. After opening the bottle, there was not much of a ginjo aroma, but as I poured it into a wine glass and the temperature rose, the aroma emerged. It has a slight yellow tinge on the outside. In the mouth, it is neutral in sweetness and spiciness, with a lingering sweetness and slight bitterness. According to the sake tasting master, the sake level should be +2 or +3.
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ポンちゃん
Hello loopy🐦! I'm very impressed by the delicious sake in Kagoshima 😁. I'm always happy to see the third chart, it's always easy to understand 🙏.
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loopy
Thank you for taking a look. We look forward to working with you in the future.
Japanese>English
loopyloopy
宮寒梅純米吟醸 おりがらみ
Kanbai ShuzoMiyagi
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The mouthfeel is very soft. The palate is filled with a dense sweetness and fruity flavor, along with the gaseous sensation that only a freshly brewed sake can provide. The light acidity in the back of the mouth forms the outline of the flavor. The rich aftertaste lingers for a long time after the smooth, rounded sweetness and umami is swallowed, and it is truly superbly pleasant. Ingredients: Rice, rice malt Miyamanishiki" rice produced in Miyagi Prefecture Polishing ratio] 55 Alcohol content】15度 Sake meter] +1 Acidity] 1.5 Price】3,300 yen Miyakanbai is made using the "ginjo-zukuri" method, in which polished rice is fermented at a low temperature for a long time. Although the raw material is rice, it is the ginjo-zukuri method that gives the sake its fruity and gorgeous aroma. In addition, since the sake is not heat-treated at all, the fresh and fruity aroma inherent in the sake is preserved. This freshly squeezed orikarami sake has a sweet aroma like that of freshly ripened fruit. We recommend that you close your eyes and enjoy this mellow aroma slowly and intoxicatingly before drinking.
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loopyloopy
Hoyo純米吟醸「羽ばたく」うすにごり 生酒 低アルコール
uchigasakiMiyagi
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This is a light, limited Junmai Ginjo-Nama Sake with plenty of gas, modern, tight acidity, and a fruity, apple-like aroma. Please experience the bouncing freshness of Houyo's full-bodied spirit, which is ready to take on the challenge and spread its wings. Sake degree: -10 Acidity: 1.7 Amino acidity: 1.0 Rice polishing ratio: 60 Yeast: Miyagi yeast Rice used for making the yeast: Sasanishiki (Miyagi) Alcohol: 14 (My impression after drinking it) It has a light nigori color as shown in the picture. The ginjo aroma is not very strong, but it is fragrant. When you put it in your mouth, you can feel the tingling sensation of fizz on your tongue. It tastes like grapefruit with a little bit of a tangy taste.
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loopyloopy
Hiraizumi山廃純米 にごりざけ純米山廃にごり酒
HiraizumihonpoAkita
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Rice: Miyamanishiki, Akita Sake Komachi Polishing ratio: 60 Sake meter degree: -18 Acidity: 3.2 Alcohol percentage: 14 Yeast used: Association No. 77 Storage method: Refrigeration required It was so good that I bought another bottle the next day. (My impression after drinking it) I remember that it is a brewery that stores sake in a closed mine. Tobirazumi is a sake brewery in Akita, I remember it is stored in a closed mine. The Tobirazumi I bought today is a nigori sake with a sake level of -15, which makes it a very sweet sake. When I opened the bottle and poured it into a glass, it smelled of citrus fruits. At first I thought it might be grapefruit. The taste in the mouth is sweet and sour and fruity. I realize it is not grapefruit, but apple sourness. I looked at the yeast and saw that it was Association 77 yeast. I was impressed that this is the yeast that produces malic acid. It tastes a bit pungent on the tongue. This is a delicious sake. It seems to be sold in limited quantities, so it is not a sake that can be drunk all year round. We are grateful for this new encounter! I mistakenly identified it as Kazuno Meishu K.K., a sake brewery in Kazuno that stores sake in the copper mine tunnels in Oosazawa.
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loopyloopy
宮寒梅純米吟醸純米吟醸
Kanbai ShuzoMiyagi
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After all, Miyakanbai is a delicious sake. Name：Miyakanume Junmai Ginjo 720ml Sake Brewer : Kanmei Shuzo (Miyagi Prefecture) Type：Junmai Ginjo Hi-ire Ingredients : Rice, Rice malt Sake Degree: +3, Acidity: 1.5 Rice polishing ratio: 55% (Miyagi-ken Miyamanishiki) Alcohol content: 15 (My impression after drinking it) It is clear and colorless in appearance with a muscat aroma of ginjo. The taste in the mouth is also muscat. This sake has both the fruity and juicy characteristics that have become popular recently. The elegant fruity aroma is followed by the delicious taste of rice. There are no hints of other flavors. It is a sake that shows that it has been carefully produced. It is easy to understand why some places rate it No. 1 in the popularity ranking in Miyagi Prefecture.
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Against the backdrop of Izumigaoka Hill, which towers over the northwestern edge of Sendai, cute seals and penguins welcome you! Katsuyama ICE VALLEY" is newly released by Katsuyama Shuzo, perfect for midsummer. Katsuyama ICE VALLEY is characterized by its dry and rich flavor, which is a far cry from the usual Katsuyama's gorgeous aroma and full-bodied sweetness. It has a strong flavor when chilled and drunk straight, and a light and refreshing flavor when drunk on the rocks with ice! (My impression after drinking it) It has a ginjo aroma even when chilled. It has a slight yellow tinge. In the mouth it has an elegant sweetness and bitterness. There is not much acidity. The alcohol content is low, so it is easy to drink. It is a summer sake brewed by Katsuyama, and is priced at 1,600 yen for 500 ml, which translates to 2,300 yen for a four-pack, so it is expensive.
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Limited distribution, limited quantity A challenging sake brewed by going back to the basics of sake brewing! The rice is polished to 70% using Kame-no-o, which brings out the flavor of the rice and produces a dry, crisp Junmai sake. Sake Brewer : Matsuzaki Shuzo (Ten-ei-mura, Fukushima Prefecture) Alcohol content: 16%. Rice type : Kame-no-o Rice polishing ratio: 70%. Sake degree: +2.0 to +5.0 Acidity: 1.4 Amino Acid: Undisclosed Price : 720ml 1,575 yen (tax included) (My impression after drinking it) Slightly yellowish in appearance. The ginjo aroma has a fruity flavor even when cooled to the touch. In the mouth, the modest but firm umami of rice and acidity are fully assertive. The aroma of lychee-like fruit runs down the throat. It must be sweet. The umami of the rice is firm, but reserved, making it ideal as an in-meal sake. As one would expect from a junmai sake, it has no unpleasant taste.
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loopyloopy
Fuyuki春うさぎ 白い純米吟醸 にごり生酒
FukunotomoAkita
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Sake brewed by Akita Fukunotomo Sake Brewery. We even found a sake kawashi. Harusagi" is a luxurious junmai ginjo dry nigori sake. It has a thick texture and a fresh, full-bodied rice flavor that accentuates the character of seasonal dishes. It is a tantalizing taste that makes both food and sake go down a treat. Sake Brewer : Fukunotomo Shuzo K.K. (Daisen City) Alcohol content: 16%. Rice Source : Domestic rice Rice polishing ratio: 60 Sake degree: +4.0 Acidity : 1.1 Amino Acid : 1.5 Price : 720ml 1,815 yen (tax included) (My impression after drinking it) It is a solid nigori sake. Although it is a junmai ginjo, there is no ginjo aroma. When you put it in your mouth, you will feel a bit of a buzz on your tongue and taste a fruity flavor. It tastes like grapefruit and is clean and crisp. The moderate acidity lingers in the throat for a long time.
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loopyloopy
Urakasumi純米吟醸 夏旨酒特別純米
SaraMiyagi
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Natsumode-shu" is named after "Natsumode," a ceremony in which people pay homage to shrines and temples at the halfway point of the year to express gratitude for a safe and peaceful half-year and to pray for good health and safety in the coming half-year. Please enjoy it with the changing of the seasons. Sake Brewer : Saura Corporation (Shiogama City, Miyagi Prefecture) Alcoholic Beverage : 15 Rice Source: Sasanishiki produced in Miyagi Prefecture Rice polishing ratio: 55 Sake degree: +1.0 to +2.0 Acidity: 1.4 Amino acidity: 1.3 Price : 720ml 1,925 yen (tax included) (My impression after drinking it) Slightly yellowish in appearance. Not much of a ginjo aroma. The first thing you notice on the palate is the acidity. The umami of rice with a strong glutamate acidity is not as strong as that of Kahayo Yakko, but it is very pronounced. It has a lingering sweetness, but it is a refreshingly dry summer sake. It is suitable as a mid-meal drink.
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