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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
139(18.31%)
Miyagi
137(18.05%)
Fukushima
91(11.99%)
Yamagata
70(9.22%)
Niigata
40(5.27%)

Timeline

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.
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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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loopyloopy
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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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loopyloopy
Asahiyama純米吟醸純米吟醸
Asahi ShuzoNiigata
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Sake Brewer : Asahiyama Shuzo Co. Alcoholic Beverage : 15 Rice Source: Niigata rice Rice polishing ratio: 55 Sake degree: +2.0 Acidity : 1.1 Amino Acid : Undisclosed Price : 300ml 598 yen (tax included) (My impression after drinking it) Colorless and transparent. In the mouth it has a ginjo taste with a clear and elegant umami acidity. What is the aroma that lingers on the nose? Banana or muscat? No, it is not. The ginjo aroma is not that strong. That is why I described it as elegant on first impression. It is clean and dry, but leaves a slight sweetness in the aftertaste. I drank half of the bottle before I realized that. Anyway, the conclusion was that it was a delicious sake. As one would expect from Asahi Shuzo, the brewer of Kubota.
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loopyloopy
Koeigikuアスタシアグリーン原酒生酒無濾過
Koeigiku ShuzoSaga
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Fresh grapefruit and young grass-like aroma. The transparent sweetness of green apples is tightly controlled by the acidity of lime and other citrus fruits, and lightly moistens the throat. The bright green and yellow colors of this sake remind us of a spring scene. This sake is named after "Anastasia Green," the name of a European chrysanthemum variety that is as gorgeous as fireworks. Sake Brewer : Koueikiku Shuzo (Saga Prefecture) Alcoholic Beverage : 15 Grain : Saga-no-Hana (Saga Prefecture) Rice polishing ratio: 70 Sake Degree: Undisclosed Acidity: Undisclosed Amino Acid: Undisclosed Price : 1,800ml 3,245 yen (tax included)
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loopyloopy
Mizutoriki純米吟醸 雄町純米吟醸
KakuboshiMiyagi
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Kakusei Sake Brewery Co. Kakusei is a brewery in Kesennuma that has been making "delicious sake" for more than 100 years, selling representative Miyagi sake such as "Mizutoki" and has been loved by the local people. Sake Brewer : Kakusei "Kinmon Ryokoku" (Kesennuma City) Alcoholic Beverage : 16 Rice Source: Omachi (Okayama Prefecture) Rice polishing ratio: 55 Sake degree: +0.0 Acidity: 1.1 Amino Acid : 1.5 Price : 720ml 1,760 yen (tax included) (My impression after drinking it) Slightly yellowish in appearance. It smells more like bitterness than ginjo aroma. In the mouth, there is a pleasant sourness followed by the taste of apples. The taste is full of sweet and sour rice flavor. The sweetness lingers in the aftertaste. This is definitely a sweet sake.
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loopyloopy
Daishichi本醸造 完熟 生酛 生原酒本醸造生酛原酒生酒
Daishichi ShuzoFukushima
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Nama-zake with an impressive smooth and delicate texture. It is a summer sake with a soft and elegant sweetness and flavor. Sake Brewer : Daishichi Shuzo (Nihonmatsu City, Fukushima Prefecture) Alcohol content: 18%. Rice Source: Gohyakumangoku (produced in Fukushima Prefecture) Rice polishing ratio: 69 Sake degree: +4.5 Acidity: 1.5 Amino acidity: 1.4 Price : 720ml 1,609 yen (tax included) (My impression after drinking it) I drank it cold. It has a slight yellowish color. Despite being chilled, it has a banana aroma. In the mouth, the sourness comes first, then the sweetness. Although the rice is milled to 69%, there is no cloying taste. It is a delicious sake with a full flavor. I would like to taste it at room temperature. I am looking forward to seeing how it turns out.
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loopyloopy
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A junmai sake with the words of an existing letter from Ryoma Sakamoto on the label. It is a very dry junmai sake brewed by Shibotan Shuzo. On the label are the words of a letter written by Ryoma Sakamoto to his sister, Otome, when he was the head of a naval academy under Kaishuu Katsu, which reads, "I want to make a fresh start in Japan. It is a light, dry junmai sake with a strong, robust flavor, but with a refreshing finish. Why don't you think about Ryoma's ambition while drinking this light and dry junmai sake, which is typical of Tosa's local sake? Sake Brewer : Shibotan Shuzo (Sagawa Town, Kochi Prefecture) Alcohol content: 15-16%. Grain : Yamadanishiki, Akitsuho Rice polishing ratio: 65 Sake degree: +8.0 Acidity: Not disclosed Amino Acid : Undisclosed Price : 720ml 1,450 yen (tax included) (My impression after drinking it) The appearance is completely colorless and transparent. It has no ginjo aroma. It has a sweet taste in the mouth, contrary to its dry image. But it is firmly dry through the throat. There is a slight lingering flavor. You can enjoy it as much as you like. It is not at all like Akita's Kariho Super Dry Sake, which is only spicy, but the umami of the rice is also well expressed.
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loopyloopy
Suishin純米大吟醸 超軟水仕込み純米大吟醸
Suishin'yamane HontenHiroshima
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Soft water is said to bring out the best flavor of the ingredients. This sake is carefully brewed with soft water pumped from the lush green mountain villages, resulting in a dry, refreshing taste with a rich, mellow rice flavor. The sake is blended with an appropriate amount of soft-water pure rice sake that has been aged at a low temperature for more than one year to give it a deeper flavor. Sake Brewer : Drunken Heart Yamane Honten (Mihara City, Hiroshima Prefecture) Alcohol content: 15%. Base material: Rice: Rice polishing ratio: 65 Sake degree: +2.0 Acidity: Not disclosed Amino Acid : Undisclosed Price : 720ml 1,348 yen (tax included) (My impression after drinking it) Slightly yellowish in appearance. It has a slight yellowish color and a ginjo aroma. In the mouth, it has a modest, yet not overbearing, rice flavor. It is dry, but a fruity sweetness lingers in the throat.
Japanese>English
loopyloopy
Jokigen純米吟醸 無濾過生原酒 仕込第四号純米吟醸原酒生酒無濾過
Sakata ShuzoYamagata
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The "Kamikigen Junmai Ginjo Shiginjo Shigome" series is popular every year and uses "Shiratama" and "Yamadanishiki" rice. Shiratama rice, which is no longer produced, has been revived and is used in some breweries, and the fragrant characteristics of the rice give the sake its distinctive flavor. The toji himself worked on this bottle with all his might. Raw material rice: Yamadanishiki from the "A" district of Hyogo Prefecture/Hyogo Prefecture Shiratama Polishing ratio: 55 Sake degree: +3.0 Acidity: 1.6 ■Amino Acidity: Yeast used: In-house yeast Alcohol percentage: 16 Price : 2,600 yen for 1800ml (tax included)
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