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しゃちまるんるんしゃちまるんるん
ビール党でしたが、 日本酒を飲み始めました。 せっかくなので、 全都道府県のお酒は、 飲んでみたい～♪ なので、 地図を塗りつぶしたいという 野望をいだいている。

Registered Date

Check-ins

122

Favorite Brands

5

Most Check-in Brands

Kasen
2(14.29%)
Tengumai
2(14.29%)
Sogen
2(14.29%)
Kagatobi
2(14.29%)
Kikuhime
2(14.29%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ishikawa
14(11.48%)
Kanagawa
12(9.84%)
Ibaraki
10(8.2%)
Tokyo
10(8.2%)
Akita
9(7.38%)

Venues With Most Check-Ins

おいしい酒倶楽部
8(23.53%)
日本酒飲み比べ専門店 蔵辺
5(14.71%)
和酒bar 狗鷲
5(14.71%)
サカナヤサケ
3(8.82%)
Caliquors Tokyo
3(8.82%)

Timeline

しゃちまるんるんしゃちまるんるん
Takachiyo原酒生酒おりがらみ
Takachiyo ShuzoNiigata
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家飲み部
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しゃちまるんるん
I had a hard time deciding which one to choose from the colorful labels, but I went with my gut and chose "Houjun Mukashi Takachiyo Yellow Green" (1,400 yen). I wondered what flavor I could taste. I am looking forward to it. Gulp it down! Puhahhhh (*ơㅂơ)=3 When you take a sip, you will feel intoxicated and sour at the same time. The label color tells the story of the fruit. So does that mean this is a melon? (Don't you get it!) (Don't you get it?!)! The next day and beyond, I have the same impression as the first day. It has a sour taste, a fruitiness, and although it is sake, it also has a sourness to it. Very easy to drink. It is easy to drink, and before you know it, you have drunk too much. It tastes like a melon! The taste is melon! I conclude. Thank you very much. It is not available at the brewery here, but at Fujijiro in Niigata. If you can find it, don't hesitate to buy it! It is an easy-drinking bottle.
Japanese>English
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蔵元部
28
しゃちまるんるん
As soon as the freshness hits the palate, along with a slight chili sensation, it is cool and fruity, and a hot intoxication leaves the nose. The water is natural subsoil water from the Nikko mountain range. I drank doburoku for the first time, and it comes quite a bit! The next day and beyond, I was still drunk and hot. The crumbly shavings are amazing. You can feel it so much on your tongue. Doburoku is seriously intoxicating. The third day, the fourth day, it also feels like yogurt, it's so thick and dense, is it really 17 degrees alcohol? It's like a yogurt. It is totally different from nigori. It tastes good, but I can't drink it all at once. I enjoy it in small sips. I think it is a cosy sake that you can get drunk anytime. Doburoku, Yapei!
Japanese>English
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しゃちまるんるん
Slightly chili in the mouth. It is a little dry. After the chili subsides, the tongue feels a little tender. Hmmm! It is a bit dry. After the second day, the chili gradually fades away and the sweetness suddenly increases. It is full-bodied, but with a sweetness that precedes the chili. The rice polishing ratio is 55%. The alcohol content is 15.5 degrees. GOCHI SOU SAMA (*˘˘ people)♡♡♡♡♡♡♡♡♡♡♡♡. It is purchased at a nearby supermarket. I found other affordable ones, so I might buy them again. But if I can, the "fresh" ones that are chilled in the fridge would be more pleasantly delicious. That's what I'm thinking.
Japanese>English
しゃちまるんるんしゃちまるんるん
Kikumasamune特別純米生酛原酒
Kikumasamune ShuzoHyogo
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蔵元部
32
しゃちまるんるん
Pouring it into a sake cup and enjoying the aroma, it is the sake I felt as a child. It really is THE sake! The aroma is really the same as I felt when I was a child. When you put it in your mouth, you can taste the dry taste, but at the same time, you can also feel something hot. The texture on the tongue feels a little soft and smooth. It's like, "KAHHHH!!!!" It is a real dry, mellow aroma. Is this what real dry mellow is all about? It is. After the second day, you'll be like, "Huh? After the second day, you will be like, "What? It's dry, but the heat is subdued and you get drunk, but when it crosses your throat, it has a slight sweetness. Hmm? No, it's not. No, maybe it's the sweetness of the rice. It's delicious. It's spicy, but the deliciousness wafts through the air. By the way, the rice is Hyogo Koishiki. The rice was polished to 70% and the alcohol content was 18 degrees!
Japanese>English
しゃちまるんるんしゃちまるんるん
東薫純米吟醸原酒生酒無濾過
東薫酒造Chiba
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蔵元部
35
しゃちまるんるん
So no Mai has the thickness of a laid-down, aged feel. Therefore, it is pleasantly sweet. It is said to have 16% alcohol, but I feel it is more than that. It is the same after the second day. Smoked? It has a great sense of maturity. But personally, I don't like the taste. I can't say I like it. The other day on TV, it was introduced as a way to drink highballs with sake! It was a bit of a waste, but I tried drinking it with carbonated water. It was a bit of a waste, but I tried it with carbonated soda. Perhaps because the alcohol content is lowered, it is surprisingly easy to drink, but the sense of maturity remains in the mouth. It is surprisingly easy to drink, perhaps because the alcohol content is lowered, but it still retains a sense of maturity that can be felt on the palate. I thought it was a good way to drink it.
Japanese>English
しゃちまるんるんしゃちまるんるん
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蔵元部
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しゃちまるんるん
The aroma is faintly sweet. In the mouth, it is quiet in the beginning because of its low acidity, and while it has a hint of sweetness, it gives the impression of heat as it falls down the throat, giving the impression of a light dry taste. The rice used is Hitanishiki from Ibaraki Prefecture, with a ratio of up to 55%. The water is from the Kinugawa River system. The alcohol content is under 18℃. After the next day, the alcohol level settles down and it becomes a really easy-drinking sake. It goes down your throat without a hint of heat. I've had a lot of sake, but I don't think I've ever had a sake that was this easy to drink at 18 degrees. I wouldn't call it fruity, but it is close to fruity.
Japanese>English
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蔵元部
35
しゃちまるんるん
Junmai Junmai Mucho is dry. It is already hot and spicy in the mouth. There is no sweetness, of course. It is hi-ire once to preserve the freshly pressed flavor. It is said to have been hi-ire once to preserve the flavor of the freshly pressed sake. Koo! It's been a long time since I've had a dry sake! It's been a long time since I've had a dry sake. After a few days, the heat is gone and it comes in easily. I wonder if this is the "smooth taste of soft water"? I think so. Recommended for those who prefer a dry taste! And it doesn't betray that. I like it "slightly dry", so my only daughter is like "kuru kuru"! My only daughter is "kuru!
Japanese>English
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和酒角打うえ田舎 うえだや
外飲み部
28
しゃちまるんるん
Otokoyama (780 yen) has a nice aroma. The fruity sweetness comes in for a moment when you drink it, but the pleasant light acidity soon blows the sweetness out of the water. It is light and dry. (If you read the description, you will see that it is a bit dry. (According to the description, it is slightly sweet). Yes, I like it better than the Kunimare I just drank. I prefer this to the Kuninare I drank a while ago! I can't help but say "yes".
Japanese>English
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和酒角打うえ田舎 うえだや
外飲み部
29
しゃちまるんるん
I chose the "Kunimare" (¥480). The sake has a calm atmosphere, as only a honjozo can, and goes down smoothly. It has no particular habits and is easy to drink. The description says that it is clean and dry. Hmmm! Not bad, but not to my taste. It's not bad, but it's not to my taste. At any rate, the atmosphere of the restaurant is so good that I think I'll get drunk there first!
Japanese>English
しゃちまるんるんしゃちまるんるん
月の井純米原酒生酒無濾過
Tsukinoi ShuzotenIbaraki
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蔵元部
33
しゃちまるんるん
I chose "Tsuki no I" (2320 yen), which I had wanted to drink since I saw it in a report on a very popular sake brewery in the magazine "danchu". The toji I saw in the magazine was there, and I almost shouted out (lol). \(//Д//)/Cow! ⁽⁽٩٩◍˃˃˃◍۶⁾⁾⁾Cyah! Tsuki no I has a nice aroma. It is dry. When you put it in your mouth, it suddenly gets hot and you feel drunk all at once. When I look at the degree, it is 19 degrees. I knew it! It's a real treat. Yamada-Nishiki is polished to a ratio of 50. That was the first day. Even after opening the sealed bottle and waiting for a while, it still comes. It comes all at once. You don't feel any alcohol, and it takes you with it all at once, giving you a natural dry taste. I wonder why. It's delicious. And it's intensely hot! Goshi-Sama! The restaurant is empty! The store is also a fun place to be, with its close proximity and the ability to talk about things like "It's cold and I've put on my clothes.
Japanese>English
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Hakoneyama is gentle on the palate. It doesn't give you a sharp taste. If you put it in your mouth, the intoxication goes around your nose. However, it is lightly dry and smooth. After the next day, the light sweetness comes and it is easy to drink, but it still comes on quickly, and it seems to pull away at the end. It is easy to drink, but it is still smooth, and it seems to pull away at the end. How about this as an introduction to sake? How about as an entry point for sake? After that, it may turn fruity. Or will it go on to be dry?
Japanese>English
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家飲み部
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I went to the brewery to purchase my first 4-step brewing, but for a moment I was nervous because I thought it was a regular holiday, but it turned out to be a lunch break, and I was able to purchase it without incident. The aroma was just like sake. It was dry and smooth on the palate, with a slight sweetness on the side of the mouth. But you can feel a slight sweetness on the side of your mouth. And when you drink it, you can feel the intoxication in your throat. But it is light. Is it because it is adjusted by Honjozo? It is a bit like this. Soga no Homare has a 70% yield. Alcohol 15 degrees. Sake degree +3. Even after the next day, it has a slight sweetness. But it is not fruity, but a different kind of light sweetness. The sweetness that is new to me means that it is a 4-step brewing process? It is a strange sake. It is a strange sake. I finished the bottle without knowing what it was.
Japanese>English
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The pattern on the bottle is a circle with a core! The pattern on the bottle is a circle, but we want to make sake that has a core! We are looking forward to seeing what kind of sake it will be. Taking a sip, it tastes like grapes, with a slight sourness. But there is no alcohol taste, and it has a clean aftertaste, making it very easy to drink. This is a bad one! I can't wait to try it. The sake itself is 55% Yamada-Nishiki, and the yeast is Association No. 10. The yeast is Association No. 10. The alcohol is 16 degrees. and is really easy to drink. Compared to Stella by Inaba Shuzo, which I was drinking at the same time, it is not as sweet, but it is a bit more robust than AKABU. I guess. I must be drunk. Thank you very much. The waitresses are very knowledgeable about sake and will answer your questions if you ask them. There are many items sold at the brewery, and the menu has descriptions of dishes that go well with the sake and recommended ways to drink it, so you can buy it without getting lost, but not that lost. Nearby, there is also the Seto Yashiki, a doll house for hina dolls. There is a stylish cafe? It was a nice place to come and relax.
Japanese>English
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It is similar to sour or juice. In the mouth, there is no strong intoxication characteristic of sake, but a subtle sweetness. After that, there is a fruit-like sensation, and the sourness flows horizontally. A little bit of alcohol is felt around the throat. This junmai sake is made from Yamada-Nishiki polished to 60% yield and finished with 14% alcohol. It is made with apple acid yeast No. 77, and I wonder if that is the reason for the mouthfeel and acidity. I pretend to understand. After the second day, it is still the same, stellar acidity, very easy to drink! I think. Goshi-Sama! I bought it after the manager explained it to me. I drink a cup of Niimasa in Akita, but here, too, I can feel similar fresh sake.
Japanese>English
しゃちまるんるんしゃちまるんるん
Juemon純米原酒生酒無濾過おりがらみ
Toshimaya ShuzoTokyo
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蔵元部
29
しゃちまるんるん
When poured into a sake cup, it is slightly cloudy. When you put it in your mouth, it is light and dry. It has a slight chilli taste. It is easy to drink, although there is a sense of alcohol. It is easy to drink. I feel that I can look forward to the next day and beyond. This sake has a ratio of 55% (koji rice) and 60% (kake rice), and the alcohol content is under 18 degrees. The rice is only known to be 100% domestic rice. As the day goes on, the light dry taste remains the same, but you can feel the sweetness in front of your throat. And before you know it, you are drunk. It is so easy to drink that I think "18 degrees? I wonder if it's true..." but it makes you lightly intoxicated without drinking too much. It is easy to match with any dishes.
Japanese>English
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蔵元部
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しゃちまるんるん
It feels sweet in the mouth, but it is not completely sweet, just slightly refreshing. So, in total, it is pleasantly crisp and easy to drink. It is easy to drink. The sake itself has a 55% ratio. The alcohol content is 14%. And although I enjoy it after the second day, I feel it is a little sweeter than other sake. It is a bit sweeter than other sakes. The sake brewery does not sell sake, so we bought it at a nearby liquor store. The liquor store also has a selection of other sakes, which made for a fun finish. What is the best sake in Tokyo? I wondered.
Japanese>English
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We will enjoy "Wakamizu," a sake rice produced in Kanagawa Prefecture. The Wakamizu is polished to 55% yield. It will be a junmai ginjo called "Junmai Ginjo". (*/◎◎Goku goku*) Goku goku It is light. It is easy to drink at first, probably due to the 14% alcohol content. However, when you put it in your mouth, it spreads to the sides. It is strange. It is not fruity, but rather, it has a sake-like intoxication. After the second day, the lightness remains and it is easy to drink. It also feels like water. It is a good sake.
Japanese>English
しゃちまるんるんしゃちまるんるん
Takasago大吟醸原酒生酒にごり酒
Fujitakasago ShuzoShizuoka
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家飲み部
28
しゃちまるんるん
Daiginjo Usunigori is said to be 18% alcohol, but the finish is easy to drink, not feeling at all alcoholic. It is fruity, with a pleasant melon-like taste. But as you continue to drink it, of course it starts to get to you. As one would expect from a beer with 18% alcohol by volume. It's like a beer with a lot of alcohol. The next day and after, it is still the same with a gentle taste in the mouth, and then suddenly, 18 degrees comes in the nose. You will feel pleasantly drunk. Yamada-Nishiki is polished to 50% and adjusted with brewer's alcohol. It is really very easy to drink. For those who like fruity sake, this is a must-try! I would like to recommend it to all fruity lovers.
Japanese>English
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外飲み部
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しゃちまるんるん
At a restaurant called "Yorokonde" on Sado Island. At a restaurant called "Kitayuki". Hokusetsu has an alcohol content of 15 degrees. Controlled in brewing, it is one of the easiest to drink. For a moment, the aroma is good, and the sweetness comes? But then, the sweetness quickly fades away, making it easy to pair with a meal. It is not dry, but before the sweetness comes, it expands and disappears quickly. The yellowtail cutlet is also very fresh and excellent.
Japanese>English
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