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2023年1月7日更新 最近、地元の酒を購入してないので、今年は北海道の酒も飲もうと思います。

Registered Date

Check-ins

185

Favorite Brands

5

Hall of Fame

MimurosugiDenshu

Most Check-in Brands

Azakura
12(13.04%)
Mimurosugi
9(9.78%)
Denshu
7(7.61%)
翠玉
4(4.35%)
Hohai
4(4.35%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
40(21.62%)
Ishikawa
26(14.05%)
Akita
24(12.97%)
Nara
14(7.57%)
Yamagata
10(5.41%)

Venues With Most Check-Ins

桜本商店
16(26.23%)
コウカシタ カモシヤ
16(26.23%)
カモシヤ
10(16.39%)
桜本商店 円山
8(13.11%)
地酒アスパム
4(6.56%)

Timeline

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Hanamura純米酒　陸羽田純米
Ryozeki ShuzoAkita
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桜本商店
28
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I chose a sake from the stock in the fridge that I thought would go well with today's dinner, Amatsu-don and Kinoko-jiru. The sake by itself had a light aroma and flavor, but when I combined it with the spicy mushroom soup with kimchi, the fresh aroma was enhanced and the taste was sweeter, which was a good match. I didn't like the Tianjin rice bowl because it left a bitter taste in the back of my throat after drinking, so I decided to have it as a meal after drinking.
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I was wondering which sake to pair with the Uoko Shoten's Umani Carp that was sent to me as a snack on last week's Shinshu Saku Online Tour. I chose the Asakai Junmai Sake from our stock. I heated it up to about 40 degrees. The strong rice flavor and acidity neutralize the sweet and spicy carp stew.
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#Aomori's Local Sake Online 2021 Event Set 4 - 2nd This day's snacks included 38 canned Hachinohe mackerel bars with yuzu and pepper flavors, egg tofu, and cucumber with miso. I've been unable to upload my impressions of the event, and I've forgotten the snacks, so this is just the information you can see in the photos... Sekinoi Sake Brewery, Regular Sake, Sake Meter: +1.0, Acidity: 1.8, Alcohol Content: 15.4%.
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Chikumanishikiダム熟成 辛口特別純米 原酒特別純米原酒
Chikumanishiki ShuzoNagano
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Compare sake from 12 breweries in Saku, Shinshu! Online Sake Brewery Tour in Autumn Part 1 Using a wine bottle, the label also has a unique wine-like appearance. There are four types of labels, and the illustrations were drawn by Mr. Hara, Deputy General Manager of the Chikumanishiki Sake Brewery Production Department! [Description It is a dry, full-bodied special junmai-shu brewed in the cold season using subterranean water from the Asama mountain range and carefully selected Nagano rice. It is stored and matured for about 4 months in a dam facility where the temperature does not change much throughout the year. Please enjoy the mellower and more robust taste of the sake after maturing by the power of nature. Label explanation] Dam matured (600 bottles stored) Inside the dam, there is no sunlight and the temperature and humidity are constant throughout the year, making it ideal for maturing sake. This dry special junmai sake, made from 100% Nagano-grown Miyamanishiki, is slowly matured in the dam, giving it a calm, mellow and deep flavor. Cold or lukewarm sake is recommended.
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Denshu純米酒７０　古城錦純米
Nishida ShuzotenAomori
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桜本商店 円山
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It's been a while since I've purchased alcohol in a store, as I've been following the online purchased event sets for a while. Even without tasting it, you can't go wrong with this Tasake. It's a pure rice sake, but it has a sweet fruity aroma, so I used a ginjo glass. For the snacks, we had toro shime mackerel, which is a standard accompaniment to Aomori's sake, and grilled longtooth mushrooms with Jingisukan sauce. The sake tastes best on its own, so I think it would be better to pair it with something lighter such as scallops.
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Denshu純米大吟醸　四割五分　吟烏帽子純米大吟醸
Nishida ShuzotenAomori
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#Aomori's Local Sake Online 2021 Event Set 3 - 2nd Nishida Sake Brewery Sake Brewer's recommendation Ingredients : Gin Eboshi Polishing ratio : 45% Sake degree : +1.0 1 Acidity : 1.6 Alcohol content : 16 Junmai Daiginjo is a sake that you can only drink at events like this, and you want to enjoy the elegant aroma and flavor of this sake by itself. Through this event, there is no doubt that the sake brewed at Gin Eboshi is delicious.
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Denshu特別純米酒特別純米
Nishida ShuzotenAomori
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28
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#Aomori's Local Sake Online 2021 Event Set 3 - 2nd Nishida Sake Brewery Standard Sake Ingredients: Hanabuki Snow Polishing ratio: 55% Sake degree: ±0 Acidity: 1.5 Alcohol content: 15 This is a classic sake that I have drunk several times, but it is still delicious. Marriage of the day: Flounder with starchy sauce, potato salad, fried mushrooms with curry, pickled celery, cucumber with miso, smoked mackerel
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Masumi純米吟醸　野可勢純米吟醸
Miyasaka JozoNagano
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Memorandum At my parents' house, I opened a bottle that my cousin gave me. (Label explanation) Masumi, a sake brewery named after the treasure "Masumi no Kagami" of Suwa Taisha Shrine, was founded in 1662. It has been known as the birthplace of yeast No. 7, and has achieved outstanding results in many competitions. This sake is a limited edition of Junmai Ginjo made by Yamahai-zukuri and blended with Junmai Daiginjo. Please enjoy the deep aroma and the light and crisp taste.
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グランヴァンセラー
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[Label description uka Karuhikari Fukushima native Keizaburo Kokubuta realized the American dream by growing Kashu rice. His grandson, Ross Koda, wished for the recovery of Fukushima, and formed a bond with a popular local sake brewery to collaborate on the hatching of California rice into sake. The result is uka, a sake that connects Fukushima and California! On the label, there are two larvae under the wings of a butterfly. They form a map of California and Fukushima Prefecture. As a token of our appreciation and respect for butterflies, a portion of the proceeds will be dedicated to their conservation. Japonica rice, which is exposed to the California sun, tends to be harder, less soluble, and ferments faster than Japanese rice. The result is a dry, crisp sake that perfectly matches the image of California. Alcohol content: 16% Polishing ratio: 40% Ingredients: Organic rice (U.S. grown), Rice Koji (U.S. grown organic rice) This is a popular sake brewed with the California rice we purchased last year. The gold label with butterflies on it looks stylish and not like a Hitotsubashi Ichi. I was worried about how it would turn out after being stored at room temperature for a year, but it has a nice acidity and umami, and is not too dry, so it's very easy to drink.
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There is a slightly stingy alcohol smell, probably due to the long storage period.
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Shonai Sake Festival 2021 Yamagata Mellow Online Event Set - Gassan Course Description Junmai Ginjo Take no Tsuro Dewa Sanzu Yu ASOBI Full-bodied dry taste, 100% natural water from the deep silica layer of Mt. Rice polishing ratio: 60% Alcohol content: 15 The aroma of Dewa Sanzu from Haguro shines through in this sharp, clear umami. It enhances the savoriness of Dadacha-mame, local fish and tofu in four dimensions. September 9 - Set of cured ham & cucumber ○, Toro shime mackerel ◎, Pickled celery ◎. September 10 - The first fresh broiled saury with salt ◎◎◎.
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翠玉純米吟醸純米吟醸
Ryozeki ShuzoAkita
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桜本商店
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Label Description. Junmai Ginjo Suigyoku (Emerald) is made from high quality Akita rice polished to the same level as Daiginjo, and has a clear aroma and mellow flavor with a smooth, moderate finish. As the name suggests, this sake is like a jewel with a delicate aroma and moist flavor. Raw rice: 100% Akita rice Rice polishing ratio: Koji rice 50%, Kake rice 50%. Alcohol content 15 degrees A comparison of Suidama's Special Junmai Sake and Junmai Ginjo Both were a year old and stored at room temperature, but I don't remember how they tasted when I drank them right away, so I can't tell the difference. Both have a semedyne type aroma. I prefer the special junmai-shu, but the clean taste of junmai-ginjo is also good. I also like the beautiful purple label of Junmai Ginjo. Since we didn't have air conditioning, it was too hot to register at the time. I want to drink crisp, cold sake, but it gets warm quickly.
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翠玉特別純米酒特別純米
Ryozeki ShuzoAkita
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桜本商店
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Label Description Special Junmai-shu Suigyoku (Emerald) is, as its name suggests, a jewel of a sake with a delicate aroma and a moist, delicious taste. It is a Junmai-shu that has been polished through a process of trial and error. Please enjoy it slightly chilled. Raw rice: 100% rice grown in Akita Prefecture Rice polishing ratio: Kojimai 55%, Kakeimai 59 Alcohol content 15 degrees A comparison of Suidama's special junmai-shu and junmai-ginjo I'm not sure how much the taste has changed, but it seems to be fine. I don't know how much the taste has changed, but it seems to be okay. Both have a semedyne type aroma, and I can't really tell the difference in aroma. As for the taste, I still prefer the robust special junmai sake.
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あざくらAZAKURA　純米純米原酒
Azakura ShuzoAkita
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Alcohol content: 8 degrees Sake content: -20 Rice: "Comet" from Hokkaido Rice polishing ratio: 60 Junmai Genshu, 8 degrees alcohol by volume, with a pink and sparkly label. I opened a bottle yesterday at an online women's party. It's light and easy to drink, so it pairs well with both sweet and salty sweets. As a mid-meal sake, it feels thin.
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# Aomori's Local Sake Online 2021 Event Set ③ 1st Komazumi Sake Brewer's Recommendation Rice used: Hanabuki Snow Polishing ratio: 60% Alcohol content: 15.00-16.00 The third photo shows the four types of sake from the August 28th event (3) 1st set. Nambu rice crackers were included in the set, and you can put ingredients on top like a canapé. The snacks included Hachinohe's 38 (mackerel) canned bar ahijo flavor, chicken skin and mitsuba salad. Aomori's sake cup, Tsugaru Bidoro and Toyopai's flat cup are used for snacks.
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Hatomasamune特別純米酒　華吹雪　ブルー特別純米
hatomasamuneAomori
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#Aomori's Local Sake Online 2021 Event Set④1st Hato Masamune Regular Sake 【Description. It has a mild aroma and smooth, full-bodied flavor. Limited distribution Rice : Hanabuki Snow Polishing ratio : 55% Sake degree : ±0 Acidity : 1.5 Alcohol content : 15 I prefer the sake brewed with apple acid yeast, but this Hanabuki Yuki is easy to match with food. The combination of the blue of the label and the blue of Tsugaru Bidoro is cool.
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Nairu-san, good evening! The label of Hato Masamune and the blue of Tsugaru Bidoro I like the way you took the picture. I'm curious about the food in the background.
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Thanks for your comment, Shishigami 😀. The dish behind is also a Hachinohe canned mackerel bar (ahijo flavor) that was part of the event set Â
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Joppari特別純米酒　華吹雪特別純米
Rokka ShuzoAomori
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#Aomori's Local Sake Online 2021 Event Set ③ 1st Rokka Shuzo Regular Sake Rice used: Hanabuki Snow Polishing ratio: 55% Alcohol content: 15.8% Sake meter: -5.0 Acidity: 1.4 The information on the label is different from the information on the Rokka Shuzo website. Label description Founded in 1719 Sake brewing in Tsugaru It is brewed with the heart of "Takumi". It has richness and thickness. Please enjoy this gem of Junmai-shu. For sashimi of white meat such as scallop and flatfish, this Hanabuki is better than Yamahai.
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Joppari純米原酒　AOMORI　山廃造り純米山廃原酒
Rokka ShuzoAomori
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#Aomori's Local Sake Online 2021 Event Set ③1 August 28 Rokka Shuzo - Sake Brewer's Recommendation Rice used: Mashigura Polishing ratio: 60% Alcohol content: 13.6% Sake meter: -9.0 Acidity: 1.8 Label Description This sake is brewed using Shirakami yeast and Shirakami lactic acid bacteria selected from the Shirakami mountain range, which is a world heritage site. As a fan of Yamahai, I'm sure it's delicious, and listening to Toji Kawai's explanation at the event made it even better. The Aomori snack set for the event was a canned mackerel bar with ahijo flavor and Nanban miso. It goes well with the vinegar-infused duck salad. Today's definite pairing is saury, nishin, scallop and flatfish sashimi.
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Hatomasamune純米酒　りんご酸酵母仕込み純米
hatomasamuneAomori
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Aomori's Local Sake Online 2021 Event Set④1st Sake Brewer's recommendation Rice used: Mashigura Alcohol content: 15 degrees Sake meter: -11 degrees Acidity: 3.4 As you can see on the label, the sake is very juicy and easy to drink, with an impressive sweetness and acidity. Before the release in September, we have the luxury of having a tour of the brewery at our online event.
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Komaizumi七力　純米吟醸純米吟醸
MoritashobeeAomori
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Aomori's Local Sake Online 2021 Event Set ③1st Standard sake Rice used: Hanaimuki Polishing ratio: 55% Alcohol content: 16% - 17 Label description This sake is made from 100% Aomori Prefecture's "Hanamori" rice and finished with subsoil water from the Hakkouda region, and has a subtle aroma with a rich flavor. It is sold only at Ebina Sake Store, Kameya Sake Store, Sake no Kasai, Sake no Takahashi, Sake no Nakamura, Sekitaro Shoten, and Yamagata Shoten. Nana no Kai This is a very rare sake sold only in 7 shops. Not only is it rare, but it's also very tasty and delicious. It's easy to drink on its own, but it also goes well with Namban Miso (cucumber paste) from the event set.
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いおの辛口　山廃純米吟醸原酒純米吟醸山廃原酒
Takanoi ShuzoNiigata
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Up for the past At my parents' house, they opened a present for Father's Day. The label says The Uonuma area of Niigata Prefecture, famous for its Uonuma rice, was called "Iono" in the "Chronicles of Tsugaru Japan", from the word "Iono" meaning "the place where fish return". We named this sake "Iono" in awe of the rich land full of water and swaying ears of rice. Ingredients: Rice (Niigata Prefecture), Rice Koji (Niigata Prefecture) Rice polishing ratio 55% Alcohol content 17 Brewing water: Well water from the brewery's premises including subsoil water from the Higashiyama mountain range in Niigata Prefecture (soft water)
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