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FOX（備忘録）FOX（備忘録）

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Kaze no Mori
25(13.81%)
Koeigiku
15(8.29%)
Nito
12(6.63%)
Yamamoto
11(6.08%)
Hououbiden
10(5.52%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nara
40(12.2%)
Aichi
28(8.54%)
Akita
24(7.32%)
Tochigi
22(6.71%)
Saga
20(6.1%)

Timeline

FOX（備忘録）FOX（備忘録）
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3. La Maison by Kuheiji brewer. The mouthfeel is soft and melon-like with a thick aroma, but there is no lingering sweetness and it is a bit spicy. Freshness and acidity are desired. Yamadanishiki from Kurodasho, Hyogo Prefecture, about 1,800 yen, Seijo Ishii at Takasaki Station.
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4. alternative of Masamune, a musical instrument. It is made with hops and has a slight flavor, but no bitterness. A little sourness would be nice. Because of the use of hops, it is an otherwise brewed sake. Unfiltered, unpasteurized, about 2,200 yen, Hasegawa Sake Brewery, Tokyo Station.
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4. noon crescent of honored chrysanthemum. The mouthfeel is quite effervescent and moderately acidic, with a melon-like sweetness. Champagne-like floral and fruity, easy to drink but with a lingering bitterness that doesn't linger. Ginpu 78%, Saga Hagakure yeast, about 2,000 yen, Otsuka Sake Shop in Honmachi.
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3. 10th anniversary model of Ni-Rabbit. The mouthfeel is dry and refreshing, with a touch of acidity. It does not have the sweetness of sake, but the umami is not as strong as it should be. The balance of acidity and umami is good, but it needs a little more. →On the second day, the spiciness was lessened, but the umami and sweetness increased, and the balance became even better. It is quite tasty. Omachi 48, raw, "Ii", Junmai Daiginjo, 48%, about 2,300 yen, Otsuka Sake Shop in Honmachi.
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4. Nanadewo from Kaze no Mori. It is sweet and quite fruity on the palate. It also has acidity and can be drunk crisply. There is a slight bitterness in the aftertaste, but it is well-balanced and typical of Kaze no Mori. Nanadoro, 65% junmai sake, unfiltered and unpasteurized, about 1,700 yen, Otsuka Sake Shop in Honmachi. Day 2. The sweetness is reduced and the acidity and fruity flavors are in perfect balance. Tastes just the way I like it.
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3. Koei Chrysanthemum Wakakusa Rendezvous. The mouthfeel is sweet and slightly sloppy. It has the acidity typical of Koueikiku, and the moderate umami is gentle, but there is no effervescence, and it is lacking. It seems to be a mix, but it is a bit half-baked. The sweetness may become more pronounced when it gets dull. →The second day. The balance of acidity and umami is good. Koei-Kiku is a quintessential Koei-Kiku. 2,500 yen at Otsuka Sake Shop in Honmachi.
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5. dewy leaf wind 507 series of Wind Forest. The mouthfeel is fresh, fruity, and very gorgeous. The acidity is just right. Since it is 50% polished rice, it can be drunk more refreshingly and lightly. The aftertaste is not too sweet, but rather it quickly fades away, leaving a slightly bitter aftertaste. Rohafu, 50% junmai sake, unfiltered and unpasteurized, about 1,800 yen, Otsuka Sake Brewery in Honmachi.
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3. Kumana ni kokomoru from Asakayo. The mouthfeel is a bit slippery, with a sake-like flavor and sweetness, but also some fruity, with a bitter aftertaste and a bit of acidity to enjoy. Could use a little more light acidity and freshness. MIZUKAGAMI, junmai ginjo, 60%, unfiltered, raw, about 1,900 yen, Otsuka Sake Brewery, Honmachi.
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4. Koei Kiku's Sukai. The mouthfeel after opening the bottle is more acidic, but fresh and fruity. When chilled, it feels thin, but it can be drunk easily. After a little time, the umami and sake flavor can be felt more, and it has a good balance. It has a taste that I like. Special Junmai, 60%, unfiltered, unpasteurized sake, about 2,000 yen, Otsuka Sake Brewery, Honmachi, Tokyo.
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4. Houou Mita Akaban. Limited edition. Junmai Daiginjo, kasumi, unfiltered raw sake. It has a gorgeous melon-like flavor on the palate. It is a daiginjo, but it is not too clean, and you can taste the miscellaneous flavors and sweetness that only unfiltered sake can have. The aftertaste is slightly bitter and sweet. 40% Yamadanishiki from Hyogo Prefecture, about 2,200 yen, Otsuka Sake Brewery in Honmachi.
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3. bitter on the palate with a hint of cayenne, followed by sweetness. Basically, it is spicy. It tastes and tastes like amazake minus the sweetness. Gohyakumangoku, Junmai Daiginjo, 50%, about 2,000 yen, Otsuka Sake Shop in Honmachi.
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4. asakaya raw frog. The mouthfeel is firm with the acidity typical of the sake yeast and the umami of Yamada Nishiki, but the dry taste leaves no aftertaste. Yamada-Nishiki, 60%, special junmai, sake brewing, about 2,000 yen, Otsuka Sake Brewery in Honmachi.
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4. 2024 Kaze no Mori WEEKS. the mouthfeel is sweet at first glance, but it is not thick, and the aftertaste is refreshing with a sense of effervescence and moderate acidity. It is as refreshing as a glass of champagne. Yamadanishiki, 50%, junmai, unfiltered, unpasteurized, about 2,000 yen, Otsuka Sake Shop in Honmachi.
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3. It has a good balance of sweetness and umami with a sake-like flavor on the palate, but without a strong alcohol taste. It would be even better with a touch of acidity. Ginfukiyuki from Shiga Prefecture, 60%, special junmai, unfiltered, raw, unpasteurized sake, about 1,900 yen, Otsuka Sake Brewery, Honmachi, Tokyo.
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3. Hououmida's Mikumari. The mouthfeel has a firm foamy shwash and a gorgeous nose, but it's dry and doesn't linger. Junmai Daiginjyo, 50%, 1,800 yen, Otsuka Sake Brewery in Honmachi.
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3. TASAN, a limited-edition brew from Shoki, has a crisp, apple-like fruitiness on the palate, but with not too strong acidity, a hint of sweetness, and a bitter taste that comes later. The taste is clean and not too much like a sake yeast yeast yeast yeast yeast yeast. Watanabune No. 2 from Shiga Prefecture, 50%, ancient nama-hashiroshi, unpasteurized sake, about 1,800 yen, Otsuka Sake Brewery, Honmachi, Tokyo.
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Yamamoto's limited edition Indigo Blue. It is dry and light on the palate, but has a freshness typical of Yamamoto and can be drunk quickly. It is a cross between Ichihozumi and Association No. 7 yeast. Junmai Ginjo, 55%, about 1,900 yen, Wine Shop Watanabe, Isesaki.
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