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やらやら
気に入ったお酒を上げるので 美味しいしか言いません

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Check-ins

14

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1

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Fukuda
2(50%)
宮泉
2(50%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
2(14.29%)
Nagasaki
2(14.29%)
Miyagi
1(7.14%)
Yamagata
1(7.14%)
Ibaraki
1(7.14%)

Venues With Most Check-Ins

Imadeya Sumida
2(100%)

Timeline

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Senkinクラシック 零式
せんきんTochigi
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28
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It has a bubbly aroma of apples and malted rice, and when opened, it has a strong fizzy feeling, with a whirring sound all the way through in the bottle. It has fine bubbles and a refreshing koji sweet and sour taste, The aftertaste is sharp and clean. Perhaps it is the hard-to-melt Kame-no-o. Transfer it to a small bottle, shake the contents, and try to drain the bubbles. The flavor becomes gentler and the aftertaste spreads more easily. I prefer this one, which is sharper. Maybe the fire-roasted one stings more?
Japanese>English
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Nabeshima特別純米 吉川産山田錦
Fukuchiyo ShuzoSaga
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31
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Not purple Junmai Ginjo Yamadanishiki. Special Junmai Yoshikawa Yamadanishiki. A sense of gas typical of Nabeshima. It has an apple aroma, sweetness that is not heavy, moderate acidity, and a light bitter sharpness due to the gasiness. It is fruity, but thanks to the gasiness, it is slightly dry and easy to drink. It has the flavor of rice, but when I only skimmed the surface of the flavor, I felt somewhat like a cider. Delicious!
Japanese>English
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28
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Yamagata Masamune's Sake Future Slightly thickened texture Gentle sweet and sour with a hint of pineapple. The taste is not thin thanks to the umami that underpins it. The taste is both floral and gentle. Unexpectedly gentle, as I expected Sake Mirai to be more crisp and sharp. Delicious! A few days after opening the bottle, a bit of bitterness and astringency appeared, which was balanced with sweetness and acidity, as well as a touch of citrus.
Japanese>English
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Tabika雄町 純米吟醸
Hayakawa ShuzoMie
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Imadeya Sumida
29
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Tamitsu Omachi Junmai Ginjo The taste is mild and apple-like. Mild umami with a slight thickness of Omachi Tingling, light bitterness and acidity on the finish I've been curious about Tamitsu for a while, so I finally got around to trying it. It's so good, I'd like to try the raw sake version too!
Japanese>English
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Imadeya Sumida
24
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Aizu Miyazumi Junmai The taste has a refreshing apple-like sweetness and balanced with a slight acidity of rice. It finishes lightly with a dry aftertaste. The level is too high even though it does not claim to be a ginjo.
Japanese>English
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家飲み部
23
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Kangiku Monochrome Yamashu No.4 Unfiltered Unblended Sake Yamashu No. 4 is a sake rice with Yamada-Nishiki and Kinmon-Nishiki as its parents, and is also called Tamanae. The taste is sweet and delicious, typical of Kangiku, Sourness that tightens the slightly thickened texture. Fruity with hints of apple and peach. The first day was bitter due to the combination of bitterness and gasiness. But now, on the third day, the gassiness is gone. It is super tasty with a slight bitterness. I might buy another bottle for proselytizing...
Japanese>English
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HaneyaMOONLIGHT BEAUTY 雄町 10号 生酒
Fumigiku ShuzoToyama
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家飲み部
26
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Haneya MOONLIGHT BEAUTY OMACHI No. 10 Nama Sake When I heard that this was Haneya's newest draft sake I imagined something spectacular. It had a round, gentle mouthfeel and a mild, elegant sweetness. It was a sake that ended with a slight bitterness with a hint of gas. (The gaseous sensation was only a little thanks to the gentle mouthfeel.) It is not a sparkling sake, but a quiet, gentle and cool sake, delicious!
Japanese>English
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22
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I've always been curious about Urasato's sake yeast. Urasato has a lot of gentle fruity tastes. but what happens when it is made into a sake yeast yeast yeast? The taste is sweet and fruity without being too thick. It is not too thick, but sweet and fruity! It is said that it is good to enjoy the change of taste by letting it stand after opening the bottle. Personally, I prefer it to the fast brewing Urasato. It may be one of the perfection of the modern sake yeast!
Japanese>English
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Fukuda福田 純米大吟醸 生酛造り
Fukuda ShuzoNagasaki
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18
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Fukuda Junmai Daiginjo Namahashi-zukuri Yamada-Nishiki grown in-house is polished to 35%, which is the standard for the class to be exhibited. It is brewed using the highly challenging "Namahashime" method, a type of sake not often seen. The taste has a voluptuous sweetness from the sake's natural yeast yeast. The taste is clear and flows like a Daiginjo. It is super delicious! I'm looking forward to its release, even though the specs are pricey!
Japanese>English
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20
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Fukuda Junmai Ginjo Yamada Nishiki Activated Nigori Juicy sweet-tart juice with a slight effervescence. Moderate acidity and bitterness in the aftertaste The perfect balance to make you happy on the palate! The best sake I have had recently!
Japanese>English
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17
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Miyazumi Meizumi's challenge brand "Miyazumi Using "Fukunoka" sake rice developed by Fukushima Prefecture Fukushima x Fukushima sake Gorgeous and fruity aroma with a hint of sweetness. After the sweetness spreads out, it is not heavy. The taste is not heavy after spreading with sweetness, but rather, it has a clear and extended flavor. It is not just a sweet sake, but a refreshingly gorgeous sweet-tasting sake. As the name of the rice, "Fukunoka".
Japanese>English
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19
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Gagakuyo (Utashiro) Standard silver label As advertised, it is fresh and dry. It is fresh with a hint of freshness and a good sharpness. Strangely enough If you roll it around in your mouth, it is gentle and mild If you drink it through your throat, it has a sharpness It is such a perfect sake!
Japanese>English
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24
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Hakurakusei Junmai Ginjo Pleasant aroma of peach or soda with a hint of soda. Not too strong acidity and umami on the palate. The fresh umami acidity is fresh and fresh, with a hint of bitterness and sharpness. Is it because the rice is flat polished? It is refreshing but not too light. The umami is not thick, but you can feel the backbone of the wine. I think the best way to describe it is "umami clear and dry". We had it with craft gin Zelkova from the same brewery.
Japanese>English
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23
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Okazaki Shuzo Ueda City, Nagano Prefecture Shinshu Kamerei Hitogokochi Junmai The top part of the mouth has umami, sweetness, and acidity, with a strong gassy feeling on the palate. The second half does not linger, and the bitterness of the base that supports the overall taste asserts itself at the end in the sharp back mouth. Overall, it is light and not too flashy. It can be drunk on its own or with food.
Japanese>English

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