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一白水成から酒にはまりました、二児の父です。近場の酒屋で日本酒を漁るのが楽しみになってます。コロナの影響で従来の飲み代を日本酒にまわすことで消費量が増えています。日本酒を飲む機会も増えたので、色々なお酒の情報を共有出来ればと思います。

Registered Date

Check-ins

350

Favorite Brands

17

Hall of Fame

AKABUKudokijozuIppakusuisei

Most Check-in Brands

Kudokijozu
19(10.98%)
Ippakusuisei
13(7.51%)
AKABU
11(6.36%)
Ohmine Junmai
10(5.78%)
Gakki Masamune
10(5.78%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
41(11.71%)
Yamagata
39(11.14%)
Akita
27(7.71%)
Fukushima
20(5.71%)
Saga
18(5.14%)

Venues With Most Check-Ins

かがた屋酒店
140(53.85%)
居酒屋 純ちゃん
15(5.77%)
ますもと
14(5.38%)
橋和屋酒店
12(4.62%)
酒道 野崎屋
10(3.85%)

Timeline

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Fukucho秋櫻（コスモス） ひやおろし純米吟醸純米吟醸ひやおろし
Imada Shuzo HontenHiroshima
alt 1alt 2
かがた屋酒店
家飲み部
55
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When I purchased this bottle at the liquor store, I was told that it was delicious. I have had Tomikucho several times, and I have the impression that it has a refreshing sweetness and flavor, and is excellent as a food sake. I have been particularly interested in Akisakura. It tastes like melon or persimmon, with a sweet and umami flavor that is well rounded. It is fruity, with a hint of koji flavor in the aftertaste. I wondered if the taste had been mellowed by letting it sit until autumn. There is no bitterness, and while the flavor is rich, the aftertaste is refreshing. It was the kind of dish that made me want to have another glass. It would go well with anything, such as grilled swordfish, sushi, or simmered dishes.
Japanese>English
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Gakki Masamune雄町 中取り純米吟醸純米吟醸中取り
Ookidaikichi HontenFukushima
alt 1alt 2
家飲み部
62
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Mixed brewing is a method of combining multiple rice varieties. In this case, the 77% Bizen Omachi is the core of the composition. This is a bottle of Junmai Ginjo-shu that shows off the brewery's technology, and is a delicious bottle just by looking at the specifications. The taste is fruity and refreshingly sweet, as is typical of Masamune Instruments. I detected a hint of apple, banana, and melon. It is not a strong acidic sake, but a sweet, fruity, and refreshing sake. It is a bottle that should be drunk chilled and would go well with dishes such as boiled rice.
Japanese>English
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Sugata愛国3号 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
Iinuma MeijoTochigi
alt 1alt 2
alt 3alt 4
かがた屋酒店
家飲み部
49
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Aikoku No. 3 is an ancient variety grown in Tochigi Prefecture during the Taisho era (1912-1926) and is the ancestor of Koshihikari, Sasanishiki, Hitomebore, and others. It is from the wiki introduction that it was disease resistant but tasted bad. Are the ingredients required for food rice and sake rice different? The taste is firm and rich, as is typical of the unfiltered, unpasteurized sake of the figure. It is fruity and has a bitter grape-like taste. It also has a slightly graininess that is typical of sake. It is delicious chilled, but at room temperature, I felt it had a good balance of sweetness, sourness, and bitterness. It may also be delicious warmed. It has a delicious flavor that does not lose to strong flavors such as yakiniku.
Japanese>English
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Nanbubijin秋あがり 純米純米
NanbubijinIwate
alt 1alt 2
61
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The image of Nanbu Bijin is that of a sake that is not only delicious, but also that the president of the company is a doer and a world-class sake brewer, with a special junmai that was the IWC 2017 Champion Sake. This is their autumn harvest, so let's see what it's like. The taste is quite modern and fruity. It is somewhat persimmon-like. It is calm, but easy to drink. It does not have a heavy sake-like taste. Autumn sake seems to be easy to pair with a variety of dishes. I would like to pair it with grilled fish.
Japanese>English
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Ohmine Junmai秋酒 秋麗かすみ生【雄町】3grain 大嶺3粒生酒
大嶺酒造Yamaguchi
alt 1
alt 2alt 3
かがた屋酒店
家飲み部
61
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This is Ohmine's autumn sake, but the specs are quite different from the classic hiyaoroshi, as it is a raw ogara-mi sake made from Omachi rice. I enjoyed it very much when I had it last year, so I tried it again this year. The first thing that strikes you is the fruity taste, which does not disappoint. It has a juicy sweetness like yellow peaches with a slight sourness. The sweetness does not linger, and the aftertaste is refreshing. It is easy to drink even for beginners, and even those who are used to drinking it will be surprised, making it a delicious sake for everyone. It was a very tasty sake, just like last year.
Japanese>English
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Sugata艶すがた ひやおろし 純米吟醸原酒純米吟醸原酒
Iinuma MeijoTochigi
alt 1alt 2
alt 3alt 4
かがた屋酒店
家飲み部
52
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It is an autumn sake with a figure, and its name is also "glossy figure". It is a bottle of sake that has been hi-seasoned and laid down until the flavor takes over. Usually, it is a juicy fresh figure fall sake in its raw form, how does it taste? The aroma is restrained. It does not have a fruity flavor, but rather a calm umami taste. Like hiyaoroshi, it has a calm rice flavor and melon-like sweetness. When the temperature was raised a little, a slightly citrus-like acidity was felt. This is a bottle that can be enjoyed at different temperatures. I think it would go well with rice with chestnuts or grilled fish at a slightly higher temperature.
Japanese>English
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Kudokijozu雄町44 純米大吟醸純米大吟醸生詰酒
Kamenoi ShuzoYamagata
alt 1alt 2
かがた屋酒店
家飲み部
61
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This is a draft sake made from Bizen Omachi by Kudoki-ue. How will Kudoki-ue-Te's skill bring out the flavor of Omachi, which easily melts into a rich, mellow taste? The acidity is moderate. It is fruity and full-bodied, with flavors of peach and pineapple. It is rich and delicious. It is a rich, fruity, delicious sake. It is a sake with a high degree of perfection. It is quite satisfying when taken by itself. If you want to pair it with a meal, I think it won't lose out to a well-seasoned steak or something.
Japanese>English
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AKABU琥珀 コハク純米吟醸
赤武酒造Iwate
alt 1alt 2
かがた屋酒店
家飲み部
64
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This is Akabu's fall seasonal sake. I would buy it when I saw it in line at the liquor store and found myself getting it every year. I have the impression that Akabu is known to be a bit more undoubtedly delicious and is becoming somewhat harder to find. If I find it, I buy it. It's fire-roasted, so it's not picky. Taste-wise, it has a freshness like pear or pear and a rich melon-like flavor. I think there is some acidity, but it is still more pear-like than acidic fruit. A little after opening it, the acidity or fruitiness went up and it became clear and juicy. It is still a delicious sake. Although it is modern, it is a little different from other modern refreshing sakes. Perhaps the acidity is a bit low. It is refreshing and delicious, and I think it is the sake to drink now.
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Moyoyo 😃. Akabusan's Amber! The name and the label are great 🤗and it's even better when you drink it 😋 Everyone loves this bottle, right? Because it's Akabu 🥰.
Japanese>English
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Jay & Nobby, the red section is becoming somewhat hard to find. I guess they know it's good... I think that seasonal sake, whether amber or not, is a modern but unique and very interesting sake.
Japanese>English
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Senkinモダン　壱式　火入
せんきんTochigi
alt 1
alt 2alt 3
橋和屋酒店
家飲み部
63
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This bottle is a re-branding of the well-known Sengoku's "Edo-style" concept. Edo karaori" refers to the process of making sake with a focus on the use of raw materials, water, and rice. It is divided into Zero type: Nama-shu, Ichi type: Hi-ire, Ni-shiki: Ooragarami, and Sanshiki: Happo-genshu (sparkling sake). Even though it is a nama-shu, it is still a Senkyoku. It tastes like a grape. It is juicy and slightly muddy, and can be drunk neat. It has a more classic and complex feel, but anyway, it is rather drinkable without any unpleasant bitterness. It might go well with soy sauce-based Japanese food. It might also go well with Western food, so it's versatile.
Japanese>English
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alt 1alt 2
家飲み部
62
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It has been a long time since I had it. Honmaru is the flagship sake of Jyushidai. Some people say that Honmaru is the most delicious sake. I, for one, think that the specifications for year-round sake and honjozo are the most familiar, and that it is the sake that shows the brewery's characteristics. Hiden Tamagase refers to a unique method of adding alcohol to the sake using the brewery's own kasutori shochu (sake made from sake lees). When we drank it, it was as fruity as ever. It does not have strong acidity, and its mild sweetness reminds us of tropical flavors such as peach and mango. Compared to other specs such as Kamimoro White, I think it is more fruity. For my part, I consider Kudoki-Ue, which is fruity with suppressed acidity, to be of a similar lineage. It is a bottle that makes me think that it is still as delicious as ever when I drink it from time to time.
Japanese>English
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Shigemasu博多一本〆　純米酒純米
Takahashi ShotenFukuoka
alt 1
alt 2alt 3
家飲み部
65
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This sake was a gift and the name comes from Hakata Ipponjime, a unique hand-tightening technique in Hakata. It seems to mean "Hakata's own unique bottle. It tastes dry without much sweetness and has a clear melon flavor with little acidity. It is creamy with a little bit of rice flavor. The bitterness seems weak. Although it is in the direction of the middle of the classic with little acidity and no sweetness, I don't dislike it because it is refreshing and I don't get tired of drinking it. Even when warmed up, it has a strong core of flavor and is delicious.
Japanese>English
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奥THE MOON 夢吟香 おりがらみ微活性生酒おりがらみ
山﨑Aichi
alt 1alt 2
alt 3alt 4
橋和屋酒店
家飲み部
63
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This is the first time for Oku to try it, but it was recommended by a sake friend. The Yume-Ginko variety used here was developed in Aichi Prefecture and is a cross between Yamadanishiki and Wakamizu. It is a late rice variety with large grains that can withstand high rice polishing, and is said to produce a refreshing and flavorful sake. The liquor store's sales pitch was "adult calpis with the sweetness of melon," but what was it? When opened, it was so carbonated that the lid blew off. The taste is fruity sweetness with a little less acidity, like pear and melon. It is thick enough because it contains a cage. It is a melon calpis soda with low acidity, silky and fruity. A little bitterness comes later on, so the taste is well balanced. It seems to go well with food.
Japanese>English
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Kohryu【源】中取り直汲み 無濾過生原酒原酒生酒中取り無濾過
Takachiyo ShuzoNiigata
alt 1alt 2
alt 3alt 4
かがた屋酒店
家飲み部
64
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Takachidai's "Koryu" is the most powerful, tasty, and inexpensive sake, and this one has the surprising spec of being a Nakadori directly pumped muroka nama sake. The label must have been made of gold. How does it taste? It tastes extremely fruity, with a tropical flavor of mango and pineapple. It's a little tangy, and although you don't feel the alcohol at all, it's actually 18% alcohol. I've had other series, but this one seems especially fruity. It might go surprisingly well with salty rice crackers. It is very tasty.
Japanese>English
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KudokijozuJr.の小川酵母 山田錦 純米大吟醸40 Ogawa-YEAST純米大吟醸生詰酒
Kamenoi ShuzoYamagata
alt 1
alt 2alt 3
かがた屋酒店
家飲み部
65
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Kudokibe is known for its Association 10, or Ogawa yeast. This started when the 5th generation brewer received sake brewing instruction from Ogawa Sensei. And this is the jr. series, a sake that expresses the determination of the 6th generation brewer to show what kind of sake he will brew using Ogawa yeast. The story alone is muneatu. This one is still sweet, juicy and fruity with low acidity, and has a rich yet refreshing peach flavor. The low acidity is a characteristic of Ogawa yeast, and it is a bit different from the fruity sakes that are popular these days. Compared to the regular Kudo series, the fruity flavor is particularly strong. This was one of my favorite sakes of the season.
Japanese>English
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Hououbiden荒押合併 朝日米40％ 荒走押切合併　純米大吟醸　本生純米大吟醸生酒
Kobayashi ShuzoTochigi
alt 1alt 2
かがた屋酒店
家飲み部
60
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Asahi rice is the food rice of Okayama Prefecture and is said to be the root of Koshihikari and Sasanishiki. Being a raw sake with a 40% rice polishing ratio, it has the specifications of a high-end sake if it is a Nakadori. This sake is a mixture of rough and aggressive, and is full of value for money. It is a great value for the money. The taste is fruity with a strong umami, sweetness, slight acidity, and a little rough on the tongue like a grape. It is refreshing without being sweet and dry. This is good. From a buyer's perspective, this is the best value for money.
Japanese>English
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Tengumai超辛口純米純米
Shata ShuzoIshikawa
alt 1
外飲み部
66
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The well-known strong style Tengu Mai. This is a super dry summer sake. It gives the impression of having a strong umami axis, but is it? When you drink it, you can still taste the umami and sweetness of the rice. However, there is also a slight melon-like fruity flavor, and a strong graininess, making it a very drinkable sake. It is said to be dry, so the sugar content is probably low, and there is a clean aftertaste. I think it would go well with strong flavored soy sauce based simmered dishes or yakitori with sauce. It may have more umami if it is kept at room temperature.
Japanese>English
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宮泉純米吟醸　福乃香　火入れ純米吟醸
Miyaizumi ShuzoFukushima
alt 1alt 2
居酒屋 純ちゃん
外飲み部
68
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The local brand of Kurakura is Aizu Miyazumi, and recently it has become available in Tokyo as well. This one is made from a new variety of Fukushima-born Fukunoka. The taste is sweet and thick like Kuraraku, with a melon-like flavor that is both fruity and tasty. Aizu Miyazumi is very drinkable and tasty.
Japanese>English
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alt 1alt 2
居酒屋 純ちゃん
外飲み部
67
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The distinctive red color is due to the use of red rice, which was introduced to Japan in prehistoric times. It seems to feature a well-balanced design to make it a taste you will never get tired of drinking. When I drank it, the apple-like fruity taste came first, followed by the sweetness and aroma of the grain. the combination of the two gave me a grape-like taste. The combination of the two gave me a grape-like taste, maybe even grape in color. It is very tasty. Very tasty. It's like a sweet, refreshing, fruity red wine. It would go well with cubes of cheese or cream cheese.
Japanese>English
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Yamasan純米吟醸　山田錦　五割五分　無濾過生原酒純米吟醸原酒生酒無濾過
山三酒造Nagano
alt 1
alt 2alt 3
居酒屋 純ちゃん
外飲み部
68
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I happened to have a bottle of Yamazan, which I had been curious about but had never had a chance to drink. The label is stylish. It is a Yamada-Nishiki, unfiltered, unpasteurized sake with delicious specs. The first impression I had was of apples. The orangey citrus flavor was mixed in with the apple flavor, making it quite a refreshing bottle. The flavor is just right, not too thick or too thin. It is sweet, yet refreshing. If it tastes this good, I would like to try another spec.
Japanese>English
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Hidakami純米　山田錦純米
Hirako ShuzoMiyagi
alt 1
居酒屋 純ちゃん
外飲み部
68
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I have recently noticed that Hidakami is delicious and I get it quite often. This is a year-round sake. I believe that sake brewers are the most enthusiastic about year-round sake. If you are going to do it with fish..." is the catchphrase. I have the impression that this sake has a high degree of perfection as a sake and is good both on its own and with a meal. It claims to be dry, and I think it has low sugar content, but the fruity taste is probably due to the good aroma. It has a fresh feeling like strawberries or pears. The fact that it is not mild and refreshing is probably due to its dryness. It is a bottle that I would like to pair with simple dishes. It seems to go well with sashimi.
Japanese>English
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