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まだまだ日本酒のことが分からず日々勉強中です。 日本酒は楽しい。。

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Check-ins

49

Favorite Brands

0

Most Check-in Brands

勢正宗
4(28.57%)
Naozane
2(14.29%)
Daishinshu
2(14.29%)
Kagamiyama
2(14.29%)
Chichibunishiki
2(14.29%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saitama
11(22.45%)
Nagano
9(18.37%)
Tokyo
3(6.12%)
Miyagi
2(4.08%)
Akita
2(4.08%)

Venues With Most Check-Ins

酒の旭屋
5(31.25%)
鶴亀八番
3(18.75%)
Imadeya Sumida
2(12.5%)
ボン花火
2(12.5%)
晴雲酒造
2(12.5%)

Timeline

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Chikuma Shuzo, Nagano Prefecture Uraigiyama Super Dry Junmai Daiginjo Rice：100% Miyamanishiki produced in Nagano Rice polishing ratio: 49 Sake meter rating: +10 Acidity: 1.5 Alcohol content: 15 Aroma: Isoamyl acetate aroma of banana and pear, with a good hint of incense. Taste: spicy, but it tastes like a spicy sake by itself! It goes very well with animal fat like hen's hen's hen. It's a good junmai-ginjo sake, but it's still too strong on its own, Preference 6/10
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勢正宗APPLE CARP 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
丸世酒造Nagano
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Marusei Shuzo, Nagano Prefecture Seimasamune APPLE CARP Junmai Ginjo Unfiltered Nama-shu Rice: Nagano-grown rice suitable for sake brewing (90%), Hime-no-Mochi (glutinous rice) (10%) Rice polishing ratio 59 Alcohol percentage 13.0 Sake Degree: -22.0 (probably) Acidity: 3.0 (probably) Amino acidity: 1.3 (probably) They use Nagano Prefecture R yeast, which produces high malic acid. This is a sake brewery that I am personally pushing for. Aroma: Highly aromatic as a junmai ginjo, with a fresh apple and muscat aroma, and a good hint of fragrance. The taste is characterized by sourness and sweetness, with a sweet and sourness like apples and strawberries. As is typical of junmai ginjos, the taste starts off very nicely and is easy to drink, but perhaps because of this, the softness in the mouth that is typical of Seimasamune is not so apparent. The aftertaste is slightly astringent, but at this sake level, it is not too sweet, and the sharpness is very good. The richness of glutinous rice can be felt a little. It is good that this kind of flavor does not bore the drinker. It tastes like a lighter version of Seiun Shuzo's Junmai Daigin. Preference 8/10
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Kumamoto Sake Brewing Institute, Kumamoto Prefecture Junmai-shu Kororo Ryoshu Specific name: Junmai-shu Rice polishing ratio 65 Alcohol degree -14.0 Sake degree -4.5 Rice used: Shunyo and Hananishiki from Kumamoto Prefecture Yeast Kumamoto yeast Aroma: Fresh aroma, slightly strong, muscat, pear Taste: Soft in the mouth, with a juicy acidity, umami, and a little sweetness, it is very well-balanced, with a beautiful aftertaste, and is a very tasty and satisfying mealtime sake. Muscat, white grape Taste 8/10
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Gunma Prefecture Hijiri Shuzo Junmai Ginjo Kantou no Hana Hiyoroshi Rice polishing ratio：35% Gunma koji rice, 60% kake rice Acidity: 1.5 Sake meter: +5.2 Yeast used: 1801 Alcoholicity: 15 to 16 degrees Celsius 1 time fire-quenching Aroma: Green apple, caproic acid, a little bit of maturity, and a little bit of sake-like keynote aroma. The taste is a little gassy, with a Junmai Ginjo-like smooth start, followed by a burst of umami. The ripe fruitiness seems to increase if it is left in the refrigerator, as the sense of maturity is not so great. It is not suitable to be heated, and should be served cold or chilled. Preference 6/10
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勢正宗おまつりカープ　純米吟醸無濾過おりがらみ生純米吟醸生酒無濾過おりがらみ
丸世酒造Nagano
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Nagano Prefecture Marusei Shuzo Seimasamune Omatsuri Carp Junmai Ginjyo Unfiltered Ori-Garami Nama Rice used: Yamae-Nishiki from Nagano, Polishing ratio 55 Hitogokochi from Nagano, Polishing ratio 55 　　　Hime-no-Mochi from Nagano Prefecture Polishing ratio 59 Yeast: Nagano C yeast Alcohol 14 The local lactic acid bacteria PP165 is used. Aroma: Grapefruit, pear, and lactic acid aroma. There is a grapefruit aroma in the keynote aroma of sake. Taste: The taste is gaseous, with a freshness of pears, followed by the bitterness of grapefruit and the acidity of lactic acid. The bitterness remains at the end, perhaps due to the gaseous sensation of the orikara, but it is very easy to drink because it is sharp and disappears naturally. It is not the extremely fruity sake of recent years, but rather a slightly fruity sake with the characteristics of Japanese sake. It is good to drink it freshly opened, or let it sit for a few days to round it out and make it easier to drink. The label is cute! In case you are wondering, this is my favorite sake brewery. Degree of preference 7/10
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鶴亀八番
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Shiga Prefecture Tomita Shuzo Junmai Shichibonjari Tamakae Rice used: "Tamakae" produced in Shiga Prefecture Rice polishing ratio: 60 Strength: 15%. Aroma: Junmai-like toned aroma, slightly restrained hints of isoamyl alcohol, and a slight papery, dusty smell. Taste: Junmai sake-like plumpness, a simple junmai sake. The acidity is slightly rich, not harsh, but rather koji-like. The aftertaste is dry and slightly bitter, which lingers a little. I think this sake tastes better at room temperature or lukewarm than cold. It has the impression of being a versatile, standard local food sake, with a bit of bitterness and off-flavors that stand out. Degree of preference 5/10
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Hidakami夏の水族館純米吟醸
Hirako ShuzoMiyagi
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鶴亀八番
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Miyagi Prefecture Hirakou Shuzo Junmai Ginjo Hikkami Summer Aquarium Rice ： Yamadanishiki Rice polishing ratio : 50 Sake Degree ：±0 Alcohol Content ：15～16 Aroma: The aroma is restrained, with muscat and pear, with a good hint of fragrance and a strong muscat flavor. Taste: Slightly soft on the palate with muscat and pear flavors, a slight effervescence, clear and easy to drink, but the aftertaste is a bit harsh and astringent, and there is a slight bitterness after drinking. The aftertaste is a bit harsh and astringent, and there is a bit of bitterness afterward. It may become easier to drink if it is stored in the refrigerator for 2 weeks to 1 month. Degree of preference 6/10
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Banshuikkon純米吟醸にごり酒発泡
San'yohai ShuzoHyogo
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鶴亀八番
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Hyogo Prefecture Sanyoibai Shuzo Junmai Ginjyo Banshu Ikkyo Light nigori, unfiltered unpasteurized sake Rice used: "Yamadanishiki" from Hyogo Prefecture / Kake rice: "Hyogo-Yume-Nishiki" from Hyogo Prefecture Koji rice: 55% / Kake rice: 60 Alcohol : 14 Aroma: Refreshing, gentle aroma of pear. The hint of aroma is pleasant as it passes cleanly and smoothly through the nose. It is an isoamyl acetate type aroma. Taste: Rich sweetness of pear and rice, with a slight melon flavor. The spiciness of the microbubbles is compensated for by the sweetness of the sake, and the sweetness and acidity of the sake is well balanced. Anyway, it is very refreshing. A summery and refreshing sake with a slight effervescence. It is delicious! The sweetness and acidity unique to nama-zake are enjoyable on their own, but they also go very well with fried and vinegared foods! Sorry for the picture, I forgot to take the bottle. Degree of preference 8/10
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Saitama Prefecture Gonda Shuzo Ginjokumitate Yumiyamaru Polishing ratio 50%. Alcohol 17 Sake degree +4 Acidity 1.5 Amino acidity 1 Yeast: Saitama F Rice used: Sake Musashi Aroma, sake aroma rather than fruity, keynote aroma. Slightly rummy. Taste, Gonda Shuzo-like firm flavor, umami, with a spicy aftertaste that is crisp, like a good food sake with a strong rice-like sweetness and umami. The aftertaste is crisp but a little astringent, and the sake by itself may leave a little residue. It is a delicious sake! Taste level 7/10
Japanese>English
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アイスブレーカー純米吟醸原酒生酒無濾過
Kinoshita ShuzoKyoto
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KINOSHITA SHUZOH KYOTO Prefecture Junmai Ginjo ICE BREAKER Unfiltered Nama-shu Alcohol content: 17 or more, less than 18 Aroma: Fresh aroma, pear, rum, lime. Taste, spicy, dark and strong flavor with acidity and citrus like lime. The aroma changed a little and I felt a freshness and a cheese-like flavor. The aroma changed slightly and I felt a freshness and a cheese-like flavor. The flavor is lighter and fresher, the umami is less intense, and the acidity and citrus are more easily recognizable. It is easy to drink on the rocks, but it depends on what you like. The acidity is good for summer and goes well with fried or grilled food. It would be good to enjoy it with tin-like sake cups. Degree of preference 7/10
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Kagamiyama純米大吟醸　生酒　灼熱のパイナップル純米大吟醸生酒
Koedokagamiyama ShuzoSaitama
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Saitama Prefecture Koedo Kagamiyama Shuzo Junmai Daiginjo-Namaishu Burning Pineapple Alcohol content 14%. Polishing ratio 50%. Aroma: The aroma is described as pineapple, so it has a pineapple aroma, but it also has a green apple-like aroma with caproic acidity. The aroma is not sweet, but rather refreshing, with a high aroma. It has a high aroma and a high fragrance, and it is very refreshing on the nose. The taste, while a bit spicy, has a sweetness that can only be found in nama-shu. It tastes like fresh apples and pineapples, with a bit of fruit-like acidity rather than lactic acidity. The aftertaste is slightly spicy and alcoholic, but it also tastes similar to pineapple. The label is good, as it was designed by a disabled artist. The refreshing and light taste makes it a perfect summer sake, and I felt it was a good decision to add water to reduce the alcohol to 14 degrees and make it lighter. If it had been a pure sake, the aroma and taste would have shifted in a slightly different direction. I think the aftertaste would be gentler if it were left in the refrigerator for a while. It would be delicious chilled with an ice cube or something. I felt it was light, with a rice polishing ratio of about 40%. 720ml 1980 yen is cheap! Preference 8/10
Japanese>English
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Suigei純米吟醸　山田錦純米吟醸
Suigei ShuzoKochi
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Kochi Prefecture, Japan Junmai Ginjyo Drunken Whale Yamadanishiki Polishing ratio 50%. Rice used: 100% Yamadanishiki Alcohol 16%. Aroma: Refreshing ginjo aroma, fresh pear, Taste: light and dry, quite light, sharp on the palate, slightly astringent aftertaste, with a slight alcohol taste, Taste, light and dry, quite light, sharp on the palate, slightly astringent aftertaste, slightly alcoholic, good with fish dishes, especially sashimi. It tastes like a honjozo and does not have the aroma of a junmai ginjo. Personally, I found it a little too spicy! Degree of preference 6/10
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Hououbiden純米吟醸　無濾過本生純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
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Kobayashi Shuzo, Tochigi Prefecture Hououmida Junmai Ginjo Unfiltered Hon Nama Koji rice: Yamadanishiki Kake rice Gohyakumangoku Rice polishing ratio 55 Alcohol content: 16%. Aroma: High ginjo aroma, strong apple aroma, a little melon flavor, and a little bit of fresh old aroma. Taste: Slightly spicy, with a sweetness and acidity similar to that of a raw sake, with a sweetness of apples and a melon flavor. The aftertaste is sharp and does not linger in the mouth, making it easy to drink. The aroma is good, the taste is umami, and it is easy to drink despite the characteristics of nama-shu, making it ideal for a first time drinker of nama-shu. Nama-ro is good with a nice nama-zake-like taste. Preference 7/10
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Atagonomatsu純米吟醸純米吟醸
Niizawa JozotenMiyagi
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Miyagi Prefecture Shinzawa Brewery Junmai Ginjo Atago no Matsu Pet Rice polishing ratio 55 Alcohol content 16%. The aroma is fruity, slightly mature and banana-like. The hint of fragrance is rather pleasant. Taste: soft, dry, slightly matured, slightly acidic, slightly heavy, pear, slightly green apple, It gives the impression of a delicious sake, and seems to go well with meals, and grilled food seems to go well with it. Taste 6/10
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Shikishima純米吟醸　夢山水純米吟醸
ItoAichi
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Aichi Prefecture Shikishima Yumesansui Junmai Ginjo Rice used: 100% Yumesansui Polishing ratio 50%. Alcohol percentage 16 Aroma: Pear and muscat aroma. The hint of aroma is similar, but there is a dusty, filtered smell. The taste is clean and clear with a moderate fruity note, and the aftertaste is sharp and dry with a noticeable alcohol taste and bitterness. It is better to drink it at room temperature than cold. The taste seems to settle down after about 10 days after opening the bottle. Although it has a sense of transparency, the depth of the flavor seems cluttered. Not my favorite.
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Sake for carbonated drinks Saitama Prefecture Koyama Honke Shuzo Ginjo-shu Sogin Alcohol 15%. Rice polishing ratio 60 Sake exclusively for drinking with carbonated water. Developed to be a sake that can be drunk like a beer or highball. Sake 1:1 with soda water: 8% alcohol content, about the same as a highball. Sake 1:soda water 2: 5% alcohol content, about the same as beer Unblended Sake Aroma, very strong pear and muscat aroma. Is it jacomanized? Aroma, quite condensed. Taste: rice-like sweetness followed by spiciness and astringency. Plenty of flavor, you might like it if you like it. Soda water Aroma: The aroma is less intense than that of the original sake, and the taste is more refreshing, like pear or green apple. Taste: The sweetness of the sake and the fruitiness of the green apple, and the spiciness and freshness of the carbonation makes the astringency of the sake less noticeable, so it is like drinking a very good green apple sour, and the sweetness is very good with a strong fruitiness. The sweetness is fruity and very good. It is different from the sweetness of a highball. It goes well with many kinds of food, not only fish, but also meat, fried food, etc. It is not like this even if you drink regular sake with carbonated water!
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Tamajiman純米　無濾過純米無濾過
Ishikawa ShuzoTokyo
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Fussa City, Tokyo Ishikawa Shuzo Junmai Muchojyun Rice polishing ratio 70%. Alcohol content 14 Aroma: The aroma is high with a junmai-like aroma and a slightly matured taste. Taste: Slightly matured and acidic, it comes in easily. The melon and sourness is like strawberry and apricot. It has a little body, but the crispness and acidity make it feel light. Yum! And all this for only 1,100 yen including tax,
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Ippin純米吟醸純米吟醸
吉久保酒造Ibaraki
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Yoshikubo Shuzo, Mito City, Ibaraki Prefecture Junmai Ginjo Ippin Alcohol: 16%. Rice used: Yamadanishiki Polishing ratio 50%. Aroma: Slightly less, with a sense of maturity. Taste: Slightly heavy with a sense of maturity, clear outline, but also rounded, melon-like, probably not a new sake. It seems like a hiyaoroshi sake made by Seiun Shuzo.
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Ryoko純米吟醸　無濾過生純米吟醸生酒無濾過
峰乃白梅酒造Niigata
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Niigata Prefecture Mine-no-Hakubai Shuzo Hishiko Junmai Ginjo Unfiltered Nama Alcohol 16%. Rice polishing ratio 60 Rice used: 100% Dewa Sanzu Sake degree -3 to 0 The aroma has a strong Junmai Ginjo-like banana, melon and pear-like flavor. The aroma is a little high. Taste: It is a little spicy. Slightly light and gassy. The flavor is pear, melon, and a little peachy. The aftertaste is a little astringent, but it has a nice lingering aftertaste. Yum!
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勢正宗GREEN CARP 純米　無濾過生原酒純米原酒生酒無濾過
丸世酒造Nagano
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Marusei Shuzo, Nagano Prefecture Seimasamune GREEN CARP Junmai Unfiltered Nama-shu Yamae-Nishiki 90% from Nagano Prefecture Hime no mochi produced in Nagano Prefecture 10 Polishing ratio 59 Nagano D yeast 13 degrees Celsius A sake brewery that I personally recommend. This brewery features a four-stage brewing process using glutinous rice, and the glutinous rice gives it a slight heaviness at the back, not unpleasant at all. The concept of this green carp seems to be umami and sharpness. Aroma, melon-like and fruity, rich in aroma. Taste: sweet, sweet and full of umami, but with a great sharpness. I like dry sake, but I haven't tasted such a delicious sweet sake in a long time. It is like eating melon or pear as it is. The taste is as clean as a junmai ginjo. It's so delicious.
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