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ゆーまんゆーまん

Registered Date

Check-ins

196

Favorite Brands

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Most Check-in Brands

Tenbi
5(6.02%)
Hououbiden
5(6.02%)
Yukinobijin
4(4.82%)
Glorious Mt.Fuji
4(4.82%)
Denshu
4(4.82%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
16(8.16%)
Yamagata
15(7.65%)
Aomori
14(7.14%)
Miyagi
12(6.12%)
Tochigi
12(6.12%)

Timeline

ゆーまんゆーまん
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Hotel Tateyama will celebrate its 50th anniversary on September 1, 2022. This sake is brewed with "Tateyama Tamadono Spring Water," selected as one of the 100 best waters in Japan. This sake is as majestic and beautiful as the starry sky of Tateyama Murodou-daira, which seems to reach to the edge of the universe. We hope you will enjoy it. What is Tateyama Kanko Terminal Co. Tateyama Kanko Terminal Co., Ltd. operates Hotel Tateyama, located in Murodo (2,450 meters above sea level) on the Tateyama Kurobe Alpine Route. We hope to promote Toyama Prefecture, Tateyama Town, and the Alpine Route by offering a locally brewed beer that is sold exclusively on the Alpine Route.
Japanese>English
ゆーまんゆーまん
Suigei純米大吟醸　しぼりたて冬びより純米大吟醸生酒
Suigei ShuzoKochi
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29
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"Drunken Whale's First! Junmai Daiginjo Shiboritate". This is the first Junmai Daiginjo-shiboritate brewed by Drunken Whale Shuzo using "Gohyakumangoku", a rice suitable for sake brewing produced in Fukui Prefecture. Fuyu-biyori" means a mild and clear winter sky. A warm and mild winter day in Kochi The name "Fuyubiyori" was inspired by the image of a warm and mild winter day in Kochi, and the image of a fresh and crisp Shiboritate. AC-95, a Kochi yeast developed by Kochi Prefecture, is used to produce a refreshing apple-like ginjo aroma. Another Kochi yeast, A-14, is used to produce a fuller, richer ginjo aroma with a banana-like flavor. The use of another Kochi yeast, A-14, produces a fuller, mellower ginjo aroma with a banana-like flavor. We recommend pairing it with seasonal steamed dishes, kaiseki cuisine, and other dishes that take full advantage of the quality of the ingredients. Well chilled Please enjoy "Shiboritate" chilled to enjoy the winter season.
Japanese>English
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Abekan亀の尾純米吟醸
Abekan ShuzotenMiyagi
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29
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Junmai Ginjo-shu made from Kame-no-o, one of the three major varieties of sake rice in Japan. Kame-no-o, a fantastic sake rice, is the result of an accidental mutation, and was cultivated from three ears of rice that did not fall over and bore good fruit among the rice plants that were not fruiting well. Abe-kan Kame-no-o Junmai Ginjo is an example of a sake made from Kame-no-o that is made "just like" Kame-no-o. This is Abe-kan Kame-no-o Junmai Ginjo. It is a perfect match for fish dishes.
Japanese>English
ゆーまんゆーまん
Shoryuhorai生もと純吟　辛口師匠、勘弁して下さいよ。純米吟醸
Ooyatakashi ShuzoKanagawa
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20
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Immediately after opening the bottle, the refreshing citrus aroma gives the impression of a light sake, but if you take a sip with a light heart, Master Dry Sake's sermon will explode in your mouth! (Laughs) The acidity that comes at you like a sizzle, the robust umami flavor, and yet the dry, crisp taste and aftertaste are somewhat similar to a rakugo storyteller who speaks in crisp Edo dialect. As for the best dish to pair with it, I would recommend soba (buckwheat noodles), since he is a master of the dry taste. After sipping the buckwheat noodle, I took a little sip of the dry sake.
Japanese>English
ゆーまんゆーまん
Tenbiうすにごり生原酒純米吟醸生酒
Choshu ShuzoYamaguchi
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25
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The most popular "Momoten" in the series, "Junmai Ginjo (Hakuten)", the face of Tenbi, will be released in limited quantities again this season! We aim to create a sake with a mild and refreshing aroma, a soft sweetness like white grapes, a clear acidity, and a freshness reminiscent of citrus fruits that can accompany meals.
Japanese>English
ゆーまんゆーまん
Kokuryu春しぼり吟醸
Kokuryu ShuzoFukui
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20
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Kuroryu Shuzo's long-time favorite "Gin No. 18" has been reborn as "Kuroryu Haru Shibori". Please enjoy this gorgeous, breezy springtime product made from freshly bottled ginjo-genshu. It is fresh and refreshing while being slightly dry. You can taste the sharp, lustrous flavor of the rice. It is a light and witty sake that glides along lightly, but has a solid body inside. This is a great sake to drink while experiencing the spring weather.
Japanese>English
ゆーまんゆーまん
Mimurosugi山田錦 無濾過生原酒 おりがらみ純米吟醸
Imanishi ShuzoNara
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30
ゆーまん
The top new sake from Mimuro Sugi is Yamadanishiki Orikarami. It has a moderate orikiri, a refreshing fruit and rummy aroma that is very pleasant, and a juicy, slightly carbonated, soft mouthfeel. In the mouth, it is juicy, slightly carbonated, and soft. Because it contains oriki, it is sweet and sour and very fresh. It is also excellent in its sweetness and flavor, which does not lose out to the refreshing acidity. The creaminess can be felt very much, and the balance with the umami extract is nothing short of wonderful. In the latter half, some spiciness with a complex flavor remains, but it is a characteristic of the firm sharpness. It is a sake that can be drunk easily and lightly.
Japanese>English
ゆーまんゆーまん
Denshunewyear ボトル 2024純米吟醸生酒
Nishida ShuzotenAomori
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30
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New Year's Celebration with New Sake Nama Sake The zodiac sign bottle is released at the end of each year. This gorgeous new sake celebrates the arrival of the new year. It is a glamorous sake suitable for celebrating the beginning of the New Year. You can enjoy the clean, fresh flavor of this new sake.
Japanese>English
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This is an ultra-luxurious regular sake made entirely from contract-cultivated Hitogokochi rice, a popular standard sake at Daisetsuken. This bottle is a must for sake lovers who can savor the punchy flavor without adding water.
Japanese>English
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2
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Limited release once a year! Polishing rice is done at 60 while retaining the flavor of the rice. while retaining the flavor of the rice. and sharpness. Normal Kurei has a sake sake degree of +5, whereas the normal Kure is while the normal Kure is dry at +9. Nama sake is brewed in early spring and aged at low temperature for six months until the flavor has settled. The sake is matured at low temperature for six months until the flavor settles down.
Japanese>English
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Takasago若駒　BLACK純米吟醸
Koyanagi ShuzoSaga
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A brewing project by young employees of the brewery. The long-awaited reissue of "Wakakura 2019," the third product released in limited quantities, is now available as a regular product. Enjoy this dry sake that expresses a penetrating aroma and lingering aftertaste.
Japanese>English
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It is no exaggeration to say that "Tokubetsu Junmai Hi-ire" is a perfect example of the standard taste of modern sake! It has a sparkling umami flavor, a wonderful aroma that brings out the desire to drink, and it all flows together sharply.　The sake cup just keeps going and going, making you want to drink more and more." The fire-aged sake uses "Yamadanishiki" as the malted rice. The "sparkling umami" that is the greatest characteristic of Jikin is combined with the "crisp and sharp flow" of Yamada-Nishiki. The standard Jikin = the standard of modern sake!
Japanese>English
ゆーまんゆーまん
Izumibashi雫ラベル純米吟醸生酛
Izumibashi ShuzoKanagawa
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17
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A freshly squeezed raw sake on a sunny day! It has a fresh and heavy aroma and a fresh, rich flavor. Junmai Ginjo Nama-no-Hashimoto Sake, made with a raw yeast yeast yeast structure, goes well with fermented seasonings and well-seasoned dishes such as beef, red meat fish, and roasted foods. We recommend serving cold or lukewarm (40-45℃).
Japanese>English
ゆーまんゆーまん
Ugonotsuki微発泡にごり純米吟醸生酒
Aihara ShuzoHiroshima
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20
ゆーまん
Fine, soft and slightly effervescent like a heavenly maiden's robe of feathers! This activated nigori sake has a sweet and refreshing aroma reminiscent of peaches, and the delicate and soft bubbles created by secondary fermentation in the bottle are very attractive. It has an elegant and gentle sweetness, umami, and mild acidity, with a wonderfully balanced and refreshing aftertaste.
Japanese>English
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23
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Using rice from Mie Prefecture harvested this fall, we have created a new sake with a great freshness by using a highly technical fire-refining process. (Saku does not release any unpasteurized sake. (Saku does not serve any raw sake, and "fresh despite being fire-aged" is one of the characteristics of Saku.) ) The fresh and youthful aroma rises to the surface, and a burst of flavor spreads across the palate. It has a soft, fresh mouthfeel. Enjoy this new release of freshly squeezed sake with a refreshing fruity aroma, a clean mouthfeel, and an elegant sweetness.
Japanese>English
ゆーまんゆーまん
Nagurayama純米吟醸 Code-N 生詰【流 -ながる-】
Nagurayama ShuzoFukushima
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17
ゆーまん
What is Code-N? This series is based on the concept of continuing to produce "Nectar" in pursuit of "clean sweetness". The name "Code-N" is derived from the initial letter "N" of "Nagurayama" and the "N" of "Nagisa," which is an image of summer, and from the fact that all key words are made up of "N. Nagurayama's seasonal products are developed based on this "N" symbol. ---------------------------------------------------- Junmai Ginjo Nama-zume "Nagare", like Nama-zume "Nagisa", is made with a Daiginjo-class (45%) milling ratio of koji rice, resulting in a more beautiful sake quality and expressing a "clean sweetness" with a higher quality. It is also aged at -5°C to bring out the umami and sweetness of the rice, as well as the full-bodied flavor of the rice, while maintaining a moderate sense of freshness. You can enjoy the juicy sweetness unique to Nagurayama even more.
Japanese>English
ゆーまんゆーまん
Kamonishiki荷札酒　紅桔梗純米大吟醸
Kamonishiki ShuzoNiigata
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17
ゆーまん
Kamo Nishiki Shakufuda Sake series brewed by Kamo Nishiki's young master brewer, Yuichi Tanaka. Benikikikyo is characterized by its fresh, clean, light flavor. It is easy to drink with a slight gaseous taste. Using Akita Sake-komachi, the original sake rice of Akita Prefecture, the enviable sake kingdom of Akita Prefecture, it expresses the rich yet light aftertaste typical of Kamo Nishiki, with "acidity, purity, and clarity" as its topical characteristics.
Japanese>English
ゆーまんゆーまん
Torai純米吟醸ブルー
Rokka ShuzoAomori
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24
ゆーまん
September 2023 from Rokka Shuzo, Hirosaki City, Japan, Toorai Torai TRY Brewing Blue Junmai Ginjo, Rokka Shuzo new brand sake mail order. Rokka Shuzo, the sake brewery of "Jyobari" has moved to a new location, Rokka Sake Brewery has moved to a new location and started a new sake brewing process. We are committed to the sake brewing that has been our history for 300 years. "We will take on the challenge of the changing times. We will take on the challenges of the changing times, The new brand "Torai" was born. Aomori Terroir Sake" as a challenge to Aomori Terroir Sake, We use not only local rice and brewing water, but also rice and water from the Shirakami Mountains, which is the source of our brewing water, The "Shirakami Yeast No. 9 strain" and "Milk Yeast No. 9" are from the Shirakami Mountains, Shirakami yeast strain No. 9" and "lactic acid bacteria" from the Shirakami Mountains are used, No artificial lactic acid is used, We are committed to using only Aomori-produced yeast and lactic acid bacteria. This is the second TRY brew. This is the second TRY brew. It is brewed under controlled low-temperature fermentation to bring out the umami of the rice. Enjoy its rich umami and sharp aftertaste. It goes well with sashimi dishes and Japanese cuisine, It has a beautiful acidity and a harmonious flavor.
Japanese>English
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