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楽しかった、美味しかったお酒を思い出せるように…

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Check-ins

317

Favorite Brands

0

Most Check-in Brands

Aramasa
35(14.06%)
Fusano Kankiku
31(12.45%)
Senkin
26(10.44%)
Akabu
20(8.03%)
Koeigiku
18(7.23%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
43(13.56%)
Tochigi
33(10.41%)
Chiba
32(10.09%)
Iwate
21(6.62%)
Saga
20(6.31%)

Venues With Most Check-Ins

望月酒店
50(37.59%)
酒舗 まさるや
28(21.05%)
さかや栗原
15(11.28%)
KISSYO SELECT
14(10.53%)
Koyama Shoten (小山商店)
11(8.27%)

Timeline

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It has a banana-like aroma with a sweetness and acidity in the aftertaste. When paired with Sanma, the combination of umami, bitterness, and acidity is delicious! Generated by AI Senkori UA Momiji is a sake that is released during the fall foliage season. It has a sweet and sour taste like ripe fruit, similar to muscat or white peach. It has a light sweetness and a piquancy unique to nama-zake, and is recommended to be served with soda. Senkou UA Momiji has the following characteristics Uses red yeast Alcohol content is less than 15 The rice used is Kame-no-o from Domaine Sakura The place of origin is Tochigi Prefecture SENKOKU follows the traditional method of sake making, using wooden vats to make the yeast. The next day after the top vatting, it is bottled without any modification, and the alcohol content is less than 15% even though it is a pure sake.
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Aramasaエクリュ純米
Aramasa ShuzoAkita
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Muscat-like aroma. The wine is watery on the palate, but you can taste the acidity in the middle. It is still delicious! The AI is a very good producer. Shinmasa Ecru Betsuatsurai Jikkumi is a sake made by Shinmasa Shuzo. Naokumi is a precious sake in which the best quality portion is extracted and bottled as it is. Niimasa Ecru Bessatsu Naokumi has a La France aroma, sweetness and umami, and low acidity. It is characterized by a lingering aftertaste that does not catch on the palate.
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The gasiness and acidity in the mouth is explosive. A refreshing sake. AI. Koei Kiku Kibo is rated as follows Sweet on the palate, with a firm sweetness and acidity. Slightly astringent and gassy immediately after opening the bottle. The first day, the taste lingers, and on the second day, the balance improves. It is best to drink it in small quantities over a period of 10~14 days. The aroma is a mix of acidity and creamy lactic acidity. Koeikiku Ikubou is an unfiltered, unpasteurized sake brewed by Koeikiku Shuzo in Ogi City, Saga Prefecture, and has an alcohol content of 15%. It is brewed with natural lactic acid bacteria and is unpasteurized.
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Unlike when I drank it last year, I felt a stronger sake aftertaste. Mr. AI. Koeikiku Tsukikage is a Japanese sake produced by Koeikiku Shuzo in Saga Prefecture. It is brewed with natural lactic acid bacteria, pressed in spring, and stored in ice temperature. It is characterized by a mild green apple aroma, a fresh, crisp fruitiness, gentle lactic acidity, a full-bodied sweetness, and citrus acidity.
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Muscat aroma. Muscat in the mouth. A very tasty sake that can be drunk smoothly and without any liquor smell at all. AI. Kangiku Monochrome is a junmai daiginjo unfiltered raw sake released in 2021 by Kangiku Meizo in Chiba Prefecture. The rice is polished to 50% Yamashu No. 4 and the label is also monochrome. This sake is made to accompany the drinker's memories and has a crisp, clear flavor. Released at the end of summer and beginning of fall, the theme is "reminiscence. Kangiku Monochrome features the following characteristics Fresh and sweet taste Elegant and mellow aroma reminiscent of fruits Fresh and fruity aroma A mild, yet beautifully sweet sake. Pleasant aftertaste
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Acidity spreads as soon as it enters the mouth. Similar to Shinsei's COLORS series. It is delicious! AI. Senkori's "Akatombo" is a sake produced by a brewery in Tochigi Prefecture. The raw material is Yamadanishiki, and the rice polishing ratio is 50% for koji rice and 60% for kake rice. The alcohol content is 14%. Akatombo" is a sake that focuses more on acidity than in previous years, and has a mature, gentle flavor with a crisp acidity. The characteristics of "Akatombo" are as follows From an authentic type based on the traditional sake yeast to a precise and delicate modern type Matured over time, it evolves into a mellow flavor and further gentleness. The wine has a "strength of vitality" that permeates the body. Not an assemblage type, in which sake from multiple tanks is blended to obtain the desired flavor, but a more precise type, in which the flavor is determined and prepared in a single tank, as is usually the case.
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Shrewd. In the mouth, you can feel the sweetness, and then the acidity comes through with a shriek. It is delicious! Mr. AI Akabu Sparkling Galaxy is Akabu's first sake sparkling, created in 2022. It undergoes the same secondary fermentation in the bottle as champagne, and has a pleasantly fine, gently popping bubbles and a harmony of sweet and sour tastes. The taste is as follows Bubbles from the yeast, acidity from the koji Creamy orikara with a harmony of acidity and sweetness. The attack is pleasant with mousse-like bubbles, and the complexity of the flavor soon unfolds. Galactic beauty that takes your breath away in the shimmering night sky
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Watery and gentle on the palate. The unctuous acidity lingers for a long time. This is good! Perfect for fall! AI. Akabu Amber has a mild and pleasant aroma reminiscent of long autumn nights. In the mouth, you will find a full-bodied flavor that spreads mellowly. It has an impressive smoothness with a sense of calmness, which is typical of autumn sake. Akabu Amber has a subtle fruity aroma, an acidity that balances well with autumnal ingredients, and a dry texture and sharpness. It is finished to be enjoyed lukewarm. Akabu Kohaku is made in Morioka City, Iwate Prefecture, from 50% polished Iwate rice. The label is a deep color like amber, with a design that evokes a sense of autumn, reminiscent of calmness and inner energy.
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Strawberry juice for adults. It has a reasonable acidity in the aftertaste, and although it is sweet, I never get tired of drinking it. AI. Rosé no Yukidoke is a rosé-colored sake made by squeezing the sake must brewed with red yeast. It has a strawberry-like sweetness and a vivacious acidity reminiscent of wine. Rosé Yukidoke is made with red yeast, a specialty of the Ryujin Shuzo brewery. Red yeast is a naturally mutated, red-colored sake yeast that is cultivated and used in sake making to produce a bright pink sake.
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Grape squash. It cuts through with a touch of sweet and sour. This is good! AI. Kangiku Chronicle is a sake brewed by Kangiku Meizo in Chiba Prefecture. This sake is a junmai-daiginjo unfiltered sake made from the extremely rare sake rice "Kenaiyama". The concept of Kangiku Chronicle is to chronicle the history of Kenaiyama. Kangiku Chronicle has an alcohol content of 15%, a rice polishing ratio of 50%, a sake strength of -6, an acidity of 1.4, and an amino acidity of 0.7. Kangiku Chronicle is available in 720ml and 1800ml sizes. Kangiku Chronicle is a junmai daiginjo unfiltered sake made from the extremely rare rice "Kenaiyama", the second brewery in Japan to do so!
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More refreshing than expected. It can be drunk like water. Sourness at the end, typical of Senkou. It is delicious! AI. SENKOKU Senkohanabi is an assemblage (blend) of "Modern" and "Classic" sake, brewed in limited quantities with Yamada Nishiki produced in Sakura City, Tochigi Prefecture. It is a sweet, sour, and juicy Nakadori unfiltered unpasteurized sake, typical of Sentori, with a light lemongrass and lychee-like aroma. It has a strong presence on the palate, with sweetness and acidity surging through the mouth at the same time. After a summer of aging, it has a beautiful, mellow acidity with a unique sharpness, and a well-balanced, mature acidity and sweetness. It has a silky and pleasant taste full of minerality, and is a gem suitable for the turning point of the season from summer to autumn.
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A refreshing sake like lemon and grape squash. I think I like it best among the four colors. I am glad to have had it again this year. Mr. AI This is a very limited series using sake rice produced in Chiba Prefecture. The alcohol content is 14% and the rice used is "So-no-Mai," a sake rice produced in Chiba Prefecture. The rice polishing ratio is 50% and the production date is July 2023. Kangiku identity represents our desire to face and understand the original sake rice of Chiba Prefecture. It is also meant to reaffirm that while there are many excellent sake rice varieties throughout Japan, we must face the sake rice of our own prefecture (Chiba). Kangiku Identity is limited to 3,000 bottles nationwide, and reservations from the brewery have already been sold out.
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Ginjo aroma. Shuwa shuwa muscat on the palate. After the strong sweetness, it finishes with bitterness and acidity. It is easy to drink. It is too good! According to AI, This sake is brewed by Kumamoto Prefecture's Hananaka Shuzo and sold only at 15 dealers nationwide. This sake is brewed with Homase, Higo rice, which was called the best rice in the world during the Edo period, and is naturally cultivated with Homase, a native species of Kumamoto from the Edo period. It is called "4-nouzou" because it was brewed without fertilizers and pesticides. It is a one-of-a-kind sake with a gorgeous aroma and a diversity of flavors unique to the land that overlap and resonate as a complex taste.
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Muscat aroma. No schwashiness, but the palate is fruity like grapes, and the wine wears off with a non-habitual sweetness. Akabu is good!
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Muscat aroma. Mild acidity and a sense of schwarziness on the palate. There is also a sense of lychee. The wine is able to cut through with a long aftertaste while maintaining this deliciousness. Kuroten is good!
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Stable lemon squash. Depending on when you buy it, you may or may not taste the mild rice flavor, but this time I was able to taste the rice flavor before it wore off and enjoyed the complex flavor changes.
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