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鮎三郎鮎三郎
鮎と日本酒が大好き。シーズンオフはヤマメ、カワハギ、ワカサギ、ハゼも。 自分で釣った美味い魚を肴に、旨い酒が飲めたら幸せ。

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102

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8

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Most Check-in Brands

Sagaminada
6(17.65%)
Izumibashi
6(17.65%)
Horai
5(14.71%)
Zarusohorai
4(11.76%)
Sasaichi
3(8.82%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kanagawa
27(26.47%)
Tochigi
14(13.73%)
Yamanashi
7(6.86%)
Gifu
7(6.86%)
Aomori
5(4.9%)

Timeline

鮎三郎鮎三郎
HakkaisanSIN 純米原酒純米原酒
Hakkai JozoNiigata
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家飲み部
57
鮎三郎
My first Hakkaisan in about 20 years. I tend to avoid light and dry Niigata sake, even though I know it's not bad, because it's the opposite of my taste. And Hakkaisan is one of the best examples of light and dry sake. I've seen the Kanagawa-only Hakkaisan in some liquor stores for a few years now, but I've never been able to get my hands on it. This time, I stopped by a liquor store to buy Sagamitanada, and for some reason, I noticed it. The aroma was mild. There is no banana smell. When you take a sip, it is still light and clean. The quality of the sake is stable, like Niigata sake, and it's not bad. I wondered if I had made a mistake. I thought so, but... The snacks were fried sweetfish and chicken. I wondered if it was a good match, and as I drank it, I thought "Oh? It might be good? Maybe it's because it's 18 degrees alcohol, the taste gradually came out. Prejudice is a scary thing, and this sake reminded me once again that I shouldn't be afraid to drink it. 3/5 stars. Slow starter. How about pairing it with Japanese food next time?
Japanese>English
鮎三郎鮎三郎
Izumibashiスタディセット第三弾
Izumibashi ShuzoKanagawa
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家飲み部
46
鮎三郎
It's been a while since I've uploaded anything. The third study set of Izumibashi is rice. Yamada Nishiki, Omachi, Jinriki, and Rakufu Mai are compared. Variations include Junmai Ginjo, Junmai Daiginjo, Ikegami, Hayagami, and Usu Nigori. I learned a lot from the explanations and the video of the brewer's thoughts on sake brewing. I learned that sake rice is different from regular edible rice, and the rice farmers have to be very careful. Now, as for the sake, of course it's Izumibashi, so it's all good. Still, the difference in the rice is pretty clear. Yamada Nishiki for balance, Omachi for flavor, and Shinryoku and Rakufu Mai for refreshment. But if I had to rank them, I'd say Omachi > Yamadanishiki > Shinryoku = Rakufu Mai. I don't have a final ranking. After all, it seems that I prefer those with strong umami.
Japanese>English
鮎三郎鮎三郎
Daina純米吟醸　那須五百万石　瓶火入れ　一貫造り純米吟醸
Kikunosato ShuzoTochigi
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家飲み部
49
鮎三郎
#Japanese Sake #Tochigi Prefecture #Otawara City My favorite Ona standard. It has a mild aroma and does not interfere with food. It's stable and delicious. It was released from the warehouse in November last year, but the liquor store kept it well and it didn't feel old. 3/5 stars.
Japanese>English
鮎三郎鮎三郎
十六代九郎右衛門山廃純米酒　美山錦純米山廃
Yukawa ShuzotenNagano
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家飲み部
43
鮎三郎
#Japanese Sake #Nagano Prefecture #Kiso Village Aged sake from 2017BY. It's supposed to be good warmed, but we had it chilled. First day. Sweet caramel-like aged aroma. It has a nice acidity, which is interesting. A week later, I kept it in the fridge, and it had a slight hint of hiney aroma. Not undrinkable, but close! 2/5 stars; 3 stars if you drink it in a day.
Japanese>English
鮎三郎鮎三郎
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鮎三郎
#Japanese Sake #Yamanashi #Hokuto City Takenoi Sake Brewery is located on the way to Kiyosato from Sudama. The main brand seems to be called Seikou. I found this sake brewery when I was looking at the map, but I bought it because it was on sale at the supermarket. Unlike Seikou, this sake seems to be aimed at old-fashioned customers, and the taste is also old-fashioned. Sweet ginjo aroma. The balance is not quite semedyne or banana. A long time ago, it would have been popular as a high-class sake. The price is less than 1000 postponement for Junmai Ginjo. Cospa is good. It is good if you are nostalgic for old sake. 2/5 stars. It is not bad, but this ginjo aroma might be bad the next day if you drink a lot.
Japanese>English
鮎三郎鮎三郎
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43
鮎三郎
#Japanese sake #Tochigi #Ichigai-cho This is the second sake that my mother-in-law bought for me. Is it a standard Sokei? It has a modest aroma. It's got a good amount of umami, and some spiciness that sizzles on the tongue. Tochigi's sake is delicious! 4/5 stars.
Japanese>English
鮎三郎鮎三郎
Dewazakura純米酒　出羽の里純米
Dewazakura ShuzoYamagata
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家飲み部
51
鮎三郎
#Japanese Sake #Yamagata Prefecture #Tendo City A gift from my mother-in-law. The sake rice, Dewa no Sato, was developed in 2004 and is rather new. It tastes crisp and refreshing. It's like you can go on drinking. After you swallow it, you will feel astringent taste in the back of your throat. I think it goes well with Japanese food. 3/5 stars.
Japanese>English
鮎三郎鮎三郎
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49
鮎三郎
#Japanese Sake #Wakayama #Kainan City Recently, a liquor store near me started to carry a variety of local sake, and I've been enjoying it more. This time it was Kinokuniya Bunzaemon from Wakayama. The side dish was sashimi of bonito, which was on sale at the supermarket. Without hesitation, I chose the belly. I paired the sake with the fresh smell of the bonito. It says "dry" on the label, but it has a sweet aroma. The taste in your mouth is also sweet. Dry sake has a lot of depth. When you push the sake down your throat, you'll notice that the spiciness of the alcohol comes afterwards, and then it disappears. It was an interesting and delicious sake. 4/5 stars.
Japanese>English
鮎三郎鮎三郎
Izumibashiスタディセット第二弾
Izumibashi ShuzoKanagawa
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家飲み部
50
鮎三郎
#Japanese Sake #Kanagawa Prefecture #Ebina City The second online study set from Izumibashi. This time it's a comparison between fast brewing and traditional sake brewing. Plus, there are three polishing ratios of 80%, 65%, and 45%, for a total of six. 45% is Junmai Daiginjo. All are Yamada Nishiki. The video will be released on the 29th, but before that, we tasted it. The higher the percentage, the crisper it is, and the lower the percentage, the deeper it is. The 80% had a wine-like sourness and astringency. And between the fast brewing and the Ikaramoto, the Ikaramoto is cleaner. Maybe because it has a little acidity. The difference is less than expected. This may depend on the sake brewery. As for the preference, 45% sake yeast ≧ 45% fast brewing ≧ 65% fast brewing ≧ 65% sake yeast > 80% fast brewing ≧ 80% sake yeast. I warmed the 80% sake the day after I opened the bottle, and the aroma stood out and the taste deepened. It's quite interesting. 4/5 stars including the planning.
Japanese>English
鮎三郎鮎三郎
Ten'yurin瓶囲い特別純米
Takahashi ShuzoMie
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家飲み部
50
鮎三郎
#Japanese Sake #Mie #Yokkaichi City At the first sip, the acidity hits you hard. It spreads in the mouth and you can feel the umami behind it. The aroma is also faintly amino acid-like. After opening the bottle and leaving it in the refrigerator for a day, the acidity settled down and it became mellow. It was an interesting sake. 3/5 stars.
Japanese>English
鮎三郎鮎三郎
菊勇にごり酒にごり酒
吉川醸造Kanagawa
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家飲み部
62
鮎三郎
#Japanese Sake #Isehara City We went to a liquor store in Sagamihara in search of sake we had never drunk before. But! It was closed. We ended up going to a nearby liquor store. They had a lot of Kikuyu Nigori-shu, which I had never drunk before, so I bought some. The old man at the liquor store shook the bottle and said, "This is nigorizake, so please shake it like this when you drink it. I wanted to drink the top of the bottle first, but... I left it in the fridge for a while, but it didn't separate completely. First, I drank the cloudy supernatant. Sweet! It's even sweeter than sweet. I made it nigori and drank another cup. The sweetness remains the same, but the richness increases. The cloudy grains are large. If you look at the endorsement, you can see that sugar is added. I understand. We had it with grilled freshly caught landlocked salmon and fried fish. The taste is not bad. I want to drink the one without added sugar.
Japanese>English
鮎三郎鮎三郎
Goーるどにんき純米大吟醸純米大吟醸
Ninki ShuzoFukushima
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54
鮎三郎
#Japanese Sake #Fukushima #Nihonmatsu City I rarely drink daiginjo, but when I saw the price of a junmai daiginjo at just under 1700 yen, I bought it. It's a Fukushima sake, so I guess it's not too far off. There was almost no aroma when I opened the bottle. However, when you put it in your mouth, it has a nice ginjo aroma. It is like a Junmai Daiginjo. It also tastes like a legitimate junmai-daiginjo. It is clean and free of miscellaneous flavors. It is quite a bargain to be able to enjoy Junmai Daiginjo at this price. I like it better when it has more miscellaneous flavors and a milder aroma, so it gets 2/5 stars from me personally, but I'm sure it will be a hit with the general public. Best of all, the price is great.
Japanese>English
鮎三郎鮎三郎
Kaga Sansuiこっそり純米原酒純米原酒
Kaestu ShuzoIshikawa
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47
鮎三郎
#Japanese Sake #Ishikawa #Komatsu City God's mother bought this sake for us. She said it was sold at the supermarket, but it was very good choice. When we pour it into a cup, we can't feel the aroma. When I put it in my mouth, it's so rich. It's not sneaky, it's rich. It has a heavy, honey-like sourness. The aroma is still honeyed in the mouth. The aftertaste lingers for about 8 seconds and then gradually fades away. But it doesn't interfere with cooking. It has a unique taste, so there are different tastes, but I personally like it. I enjoy this kind of sake from time to time. 3/5 stars. 3 but more like 4.
Japanese>English
鮎三郎鮎三郎
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鮎三郎
#Japanese Sake #Shizuoka City #Shimizu Ward This sake is made by Sanwa Shuzo of Garyubai. I bought it at the same supermarket as the last one in Shirakawa-go. I think it cost about 1,100 yen. I have fished the Tenryu River and the Warashina River, but for some reason I have not yet fished the Okitsu River. Well, the price is cheap, so how is it? But it's good. It has a sweet and faint aroma. Moderate to slightly full-bodied, with a nice crispness. It's well balanced and makes a great sake for a meal. I had it with fried landlocked salmon from another river, not Okitsu. 3/5 stars, but considering the price, I'd give it a 4.
Japanese>English
鮎三郎鮎三郎
Shirakawago純米にごり酒純米にごり酒
Miwa ShuzoGifu
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鮎三郎
#Japanese sake #Gifu #Shirakawa-go The other day I saw a video about nigorizake and thought I'd like to try it, so I dropped by the supermarket and saw it on sale. I was warned to be careful when opening the bottle, but to my surprise, I wasn't paying attention... even though it was properly refrigerated at the store. So I enjoyed it, though it was a little different from the way I was supposed to enjoy it. It has a slight aroma, but it has the throbbing scent of rice. It was thick and nigori, like a sweet sake. It was still carbonated, but it was only slightly carbonated, so the sweetness came straight through. I was happy to be able to drink the sake I wanted to drink. Next time, I want to drink the one that spurts out properly. I didn't give it any stars this time because it didn't keep well.
Japanese>English
鮎三郎
情報修正。蔵の方からコメントがあり、元々噴出するほどの発泡ではないそうです。早とちり、すみません。
鮎三郎鮎三郎
Izumibashiスタディセット純米吟醸生酒荒走り中取り責め古酒槽しぼり
Izumibashi ShuzoKanagawa
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54
鮎三郎
An online study set from Izumihashi Sake Brewery. It's a great way to compare the differences between Ararunushi, Nakadori, and Tameshuri from Tankshibori, Megumi Blue Label's regular product (2019BY), and 8 year old sake. Before watching the video, I tasted it without any preconceptions. It was served with tempura of wild vegetables. We started with the standard Nakadori. The flavor spreads in your mouth. The next is Araduki. It is lightly cloudy and fresh as it looks. You can feel a little sweetness. Then, the blame. It's different from the first two, it's hard and dry. These three are raw sake. These three are raw sake, and the regular product is fire-aged. This is the usual stable and delicious Izumibashi. The old sake doesn't feel as old as you might think, and it's only a little aged. It was clear to me that even the same blessing can change the taste considerably. The video had four explanations of the aperture, three explanations of the sake, and one preview of the next project. It was easy to understand with the explanation using data. I didn't feel there was a big difference between Ararunushi and Nakadori, but I was convinced that this time's Nakadori was the first stage of Nakadori, called Hatsuchu. The three for the comparison of the aperture is said to be a set limitation. I enjoyed this project which is not easy to do individually. 5/5 stars.
Japanese>English
鮎三郎鮎三郎
Sagaminada山田錦 純米吟醸 無濾過生酒純米吟醸生酒無濾過
Kubota ShuzoKanagawa
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鮎三郎
Normally it's Omachi or Miyamanishiki, but this time it's Yamadanishiki, which is a bit more luxurious. And it was unfiltered raw. We got our first yamame (landlocked salmon) and our first taranome (sea trout), so we had them fried and tempura. The harvest of both Yamame and Taranome was small. It has a solid richness and does not lose to fried food. I feel a little bitterness and astringency. The aroma is subdued, so it doesn't interfere with the subtle smell of taraname. I ate too much because I fried too many other ingredients in addition. 3/5 stars; I ate too much fried food to taste it properly...
Japanese>English
鮎三郎鮎三郎
Azumamine初絞り 美山錦純米吟醸原酒生酒無濾過
Azumamine ShuzotenIwate
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鮎三郎
#Japanese Sake #Shinami Town I bought this when I went to a liquor store in Atsugi to reserve a study set of Izumibashi. Although it is unfiltered raw sake, it has a low alcohol content of 15%. It smells a bit like alcohol when you just open it. After that, it is almost odorless. The taste is standard. It's the kind of sake you would expect. It is light and clean, but you can also taste astringency and a slight acidity. 2/5 stars. personally, I think it would be better if it had a little more punch.
Japanese>English
鮎三郎鮎三郎
Kuromatsusenjo純米吟醸　うすにごり生原酒純米吟醸原酒生酒にごり酒
SenjoNagano
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鮎三郎
#Japanese sake #Takato This sake has a sweet aroma of rice and is still bubbling even though it was made in December. It seems to be raw and lightly nigori, and you can feel the sweetness on your tongue. It's also very refreshing thanks to the slight carbonation. It's also very refreshing, and it washes away the oil from fried food. It was delicious! 4/5 stars.
Japanese>English
鮎三郎鮎三郎
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鮎三郎
#Japanese sake #Shodoshima This is a sake I drank a long time ago in 2010. I uploaded it for my records and to introduce the sake of Shodoshima. I bought this sake when I stayed in Shodoshima on a trip from Kansai to Shikoku. Shodoshima's atmosphere and climate were perfect for our family, and we stayed there longer than we had planned... It seems to have become Shodoshima Shuzo now, but at that time it was Morikuni Shuzo. I had no idea what to expect from a sake brewed on the warm island of Shodoshima, but it was delicious! The back of the bottle says that it has a sake strength of +2.0, so you'd think it would be a bit spicy, but it's quite rich and sweet. It has a strong flavor, but it's perfect for a refreshing snack. I highly recommend Shodoshima. 4/5 stars, including the atmosphere of the island.
Japanese>English
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