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Registered Date

Check-ins

50

Favorite Brands

5

Hall of Fame

Koshiji no Kobai

Most Check-in Brands

Koshiji no Kobai
4(30.77%)
Kubota
3(23.08%)
Setchubai
2(15.38%)
Kuromatsukenbishi
2(15.38%)
Ichinokura
2(15.38%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
20(40%)
Miyagi
4(8%)
Hyogo
3(6%)
Iwate
2(4%)
Tochigi
2(4%)

Timeline

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xtremer
I went camping in Tochigi and bought this locally to accompany me at night. It had a refreshing taste and sharpness, probably because it had just been released from the brewery, and it added a pleasant color to the cool evening. I regret that I only have a rough impression and impression of the sake because I tasted it in an unusual setting. My research revealed that Tochigi Prefecture has a lot of local sake, and if I have the chance, I would like to compare many different kinds of sake.
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ジェイ&ノビィ
Good morning, xtremer 😃! Welcome to Tochigi🏕️ cool evening with fun colors 🤗Tochigi has a lot of good Tochigi-shu! Please try some 👋.
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Kunizakari特撰　黒松　大吟醸
Nakano ShuzoAichi
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xtremer
Daiginjo series with brewing alcohol. It tastes good enough for a dinner drink, but for some reason, they all taste the same. It is very satisfying and cosy, but I don't think I will repeat it.
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Daiginjo even though it contains brewing alcohol. Polishing ratio 50%. I got this because I thought I had a connection with Nagaragawa. It was a little bit different from a Daiginjo, but it was tastier than the ones we usually drink. On the other hand, it was not very impressive, so it is hard to talk about it. The only thing that remains in my memory is that it had a richer, richer flavor of rice than I had imagined.
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I thought Otokoyama was a Hokkaido sake, but to my surprise, it originated in Itami. Although the legitimacy of Otokoyama was later passed down to Asahikawa, Hokkaido, there are actually Otokoyama brands all over eastern Japan (indeed, in every prefecture). In fact, there are Otokoyama brands in various parts of eastern Japan (really, in each prefecture), which is an interesting history. The one I have on hand is Nechi-Otokoyama from Uonuma, Niigata. I don't know what I should learn, but I drank it. It is a very typical Niigata rice sake with a full flavor. It is a big tasting sake, easy to refill, and suitable for evening drinks. It is as good as water because it does not stink at the end of drinking. We look forward to the next encounter with Otokoyama. Haneda ↔︎ is surprisingly close to Shin-Chitose.
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A little luxury study series. I bought several bottles as gifts for acquaintances. When I was asked what I thought of them, I thought it would be tactful to say, "I haven't drunk them myself. I came up with the convenient excuse that it would be tactless to say, "I haven't drunk it myself," and gave it as a gift to myself. It is slightly effervescent. Although the fruity flavor I had hoped for was somewhat subdued, I could taste the flavor, weight, and aftertaste of a high-class sake, or a sake of style. I can't verbalize it well, but my tongue and taste buds are too poor to analyze it even though it tastes kind of good. Like drinking it after offering it to a Shinto altar. There is almost no sake or alcohol smell, and it seems to go well with Japanese food. When I drink it after all this lifting, it is called guzzling. May we have a chance to meet again...
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My wife drank it at a party and said it was very tasty, so I was curious to know how it differed from regular Kenrishi. My wife wanted to drink it again, so I bought it. It tastes richer than regular Kembishi, and has a mellowness and thickening (atmosphere) like brown sugar, honey, or brandy. Kenrishi itself has a long history, so it is a sake with a flavor that is focused on aging, and Gokujo Kuromatsu Kenrishi is a sake with a long history that is deeply rooted in the flavor that people loved in the past. To put it another way, it is a good old traditional taste, so I don't think it will be popular in the modern age, but I can easily imagine that it has a strong fan base. I can imagine that there must be a strong fan base for this. But I respect it.
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I'm sure there are a few of you out there who know it, Snow Kayasha. Forgive me, I'm ashamed I couldn't read "Bosha" and said "Mesha" or something like that. Well, the first time I drank it at a restaurant, I was impressed. Every time I went there, the first thing I did was to go to Snowy Kayasha. The taste is fruity and full throttle, and those who like Ginjo Daiginjo will surely be attracted to it, and it has the fruitiness that is required of high grade sake. It is an honor student of ginjo-shu and is like a classmate. If only I could enjoy that taste at home! I got it this time, and it is a luxury that motivates me to look forward to coming home every night. I poured 1.2 times the usual amount and finished it in no time. I have already placed an order for more so that I can share it with the people I always go to the restaurant with. I also ordered a refill for myself.
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Relief as usual. Perhaps because I'm used to drinking it, the nightly aridness has decreased somewhat. I wondered if the flavor varies from bottle to bottle, but this one tasted a little better than usual. The description may seem contradictory, but that's how I feel. I wonder when I will be able to drink it again, as I will be plunging into the study of various sakes for a while again.
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I am very interested in the mass production site, taste uniformity and management of mass-produced liquors. This quality at this price is truly worthy of being a classic. However, I wonder if the fact that the taste is obvious (my body remembers it) before I drink it is a sign that I have drunk too much. The transparent bottle is more attractive.
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Kubota千寿　純米吟醸
Asahi ShuzoNiigata
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23
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I think this transparent bottle of Kubota is exceptionally delicious! The first time I drank it, I was very impressed with its fruity aroma, its drinkability as a sake, and the rich flavor of the rice. Refreshing and refreshing. So this is the second bottle I have longed for, and it too offers a sake experience that does not disappoint. I will finish it in no time, but I want to drink it again. Come again.
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Green River. It seems to be rather famous. I didn't know it was from Uonuma until I got it. I started with the sake! The cost performance is great. However, if you want to go with "that famous" sake, I think you should start with a ginjo or so to avoid disappointment. This is a regular sake, so I wasn't impressed in that sense. →It tastes like a regular Niigata sake. The flavor is a bit light.
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As a resident of Chiba Prefecture, I was curious about this Chiba sake! The signboard of a nearby yakitori restaurant was co-sponsored by Ume Ichirin, and although I had been aware of this sake for a long time, I had never had a chance to meet it due to distribution reasons! The sake I got this time is a limited brand of Ume-Ichirin's distributor, and is called "Dancing" Odori. It is a daiginjo, but it contains brewer's alcohol, so it has a technical feel to it. The taste is light. The mouthfeel, the aroma, the throat, and the aftertaste were all very refreshing. It was smooth and refreshing, with a faint scent of a single plum blossom before fading away. It was the first step for me to try Chiba Prefecture's sake.
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I remember that the Kubota series, the one in the clear bottle was very tasty, and I wanted to see where this green bottle (but named Beniju) that I drank this time stood.　I just wanted to drink it with the intention of learning. The taste is unexpectedly light, with a clean aroma and a rather dry taste. I thought it was positioned a little differently from the Kubota series (more dry). It was pleasant enough to drink, but not light. Asahi Shuzo is a big company.
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This is the second in a series of ordered alcoholic beverages. I drank it to study it, as it is another brand of Kubiki Shuzo from the Koshiji-no-Kenbai series. What a surprise! This is delicious! It is very tasty. It is the cheapest grade in the Kubiki series, but it was extremely refreshing, with a nice aroma and a smooth taste. I brought it with me on a camping trip and drank it all by myself within a few hours. I'll have to repeat this. I'll have to buy a bottle. If I can get to Niigata, that is.
Japanese>English
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I ordered some alcohol to thank friends and acquaintances, but bought some for myself to dilute the shipping costs. First up was a Junmai sake from Koshiji-no-Kenbai. The label made it look really delicious. The day I opened the bottle, it was slightly fizzy and aromatic with a very fine taste. Like a sweet champagne. On the second day, it calmed down and tasted a bit better than the sake I usually drink. I enjoyed it at a level that was a little tastier than the sake I usually drink. (richer than the usual sake grade).
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xtremer
I was skeptical when I got this unfamiliar, crackpot-like sake, but it turned out to be decent. I had my suspicions, but it turned out to be decent. It tasted like a typical Niigata sake, in the style of Yukinubai, Koshijino Benibai, Kubota, and Hakkaisan. No special characteristics, but the basics are done (from the top). It was relatively easy to drink, so it was just right for daily evening drinks.
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This is an Aeon brand Kubota. Kubota wants to give a sense of originality, supervised by a sake sommelier. I drink it anyway, but I end up thinking about Kubota all the time because I have Kubota to compare it to. So why didn't you just buy Kubota from the beginning? Sennensui is a sake that makes you want to drink Kubota. The main thing is that the taste is crisp and clear, just as the description says, with an emphasis on pairing with food. The aftertaste is also light. Atmospheric Kubota. A Kubota that follows you wherever you go. (But Asahi Shuzo has many other brands besides Kubota. (But Asahi Shuzo has many other brands besides Kubota, just because I am not experienced enough.)
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Is it because I've been drinking it for so long that I feel at ease, or is it the power of this drink in the first place? This year's Yukichubai was also delicious. Sometimes I get a few that are not so good. But the tasty ones are good whether they are sake or regular sake. Let me drink it again!
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I thought that Kyushu must be quite a good place for sake, and I am Kuroda Bushy from Fukuoka. I have been drinking a lot of different kinds of sake recently, and I think my palate has become dulled in terms of its characteristics... (I mean, I am chronically drinking too much). It is a daiginjo, so it has no peculiarities that bother me, and I drink it every night like I am obsessed with it. It ran out too soon... what a waste... It has a refreshing to mellow taste, a refined throat and no unpleasant aftertaste. Thank you very much.
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xtremer
Is this a limited edition product sent as a shareholder gift from a mail order site called Belluna Gourmet? It seems to be a product. It seems to be distributed in considerable quantities, but it is strange that there are no reviews on Sake-no-wa. However, I somehow found out the reason and will discuss it later. As for the taste, well, it tastes good. So I would say it is worth the price. It is a Niigata rice sake. It is sweet and has no strange peculiarities. It has none of the characteristics of so-called long-established stores or brands. It is a safe, unremarkable taste. It seems to be intentionally made to taste that way. Sake distributed only through mail-order websites has a distinctive label, and many labels are inconspicuous and not too concerned with individuality or design. Many sake breweries are located in famous areas, but many of them are unknown to us. I am not sure if there is a system in the sake brewing industry, but I have the image of a project that is made by a subcontractor or a small brewery at a low price. I think this is a genre that people who like sake and are particular about it will not come close to.
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