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FOX（備忘録）FOX（備忘録）

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Kaze no Mori
23(13.14%)
Koeigiku
13(7.43%)
Nito
11(6.29%)
Yamamoto
11(6.29%)
Hououbiden
10(5.71%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nara
38(11.84%)
Aichi
26(8.1%)
Akita
24(7.48%)
Tochigi
22(6.85%)
Gunma
19(5.92%)

Timeline

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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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This sake is made by three brewers, all of whom wear glasses. It has an amino acidic acidity and moderate sweetness on the palate, and when cooled to a crisp, it is crisp and refreshing to drink in the coming season. There is no aftertaste and it is refreshing. It is also good on the rocks like an ice breaker. Nama sake, about 1,800 yen, Hasegawa Sake Brewery, Kameido.
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3. Kamerei's original form of polished rice. Although it is a junmai ginjo, it has a nose-pleasing aroma like a brewed sake, but it does not have a strong alcoholic smell. The mouthfeel is fresh and clean, but the aftertaste leaves a spicy aroma. Hiroshima Yatan, 60%, about 1,800 yen, Otsuka Sake Shop in Honmachi.
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3. It has a traditional sake flavor, which is typical of sake labels. It has an alcoholic taste and a conventional sake flavor on the nose. Needs a more refined taste, sweetness, and acidity. Junmai-shu, 55%, 100% Aomori Hanafukuyuki premium rice, about 1,800 yen, Otsuka Sake Shop in Honmachi.
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3. a sake brewery in Suzu City where the Noto Peninsula earthquake occurred on 1/1. The remaining sake in the barrels was shipped after the earthquake. The brewery was damaged by the earthquake, so it may not be drinkable for a while. It has a thick, thick mouthfeel, with an Omachi-like flavor and bitterness that is typical of Japanese sake. It is dry and has little sweetness. Junmai, Akaban Omachi, 55%, unfiltered, raw sake, about 2,000 yen, Otsuka Sake Shop in Honmachi.
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3. Soft and clean on the palate, it is easy to drink. It has a fruity taste, but there is no bitterness or harshness, and it is easy to drink. It has a slightly dry aftertaste. Miyagi Gin no Iroha, 50% junmai daiginjo, 1,650 yen, Otsuka Sake Shop in Honmachi.
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3. also known as Hibari, aka Tengyaku. Shibasaki Shuzo of Funao Taki. It has a dry mouthfeel and a spicy aftertaste. However, it has a subtle sweetness and umami, making it easy to drink. It could use a little more umami. Special limited edition, 60% junmai sake. A gift.
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Kaze no Mori Akitsuho 507, picked in the middle. The mouthfeel is fresh and gorgeous with a touch of sweetness. The bitterness comes afterwards, but it does not linger and tightens up the taste. It could be a little more umami. Akitsuho, unfiltered and unpasteurized, about 2,000 yen, Otsuka Sake Shop in Honmachi.
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