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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

315

Favorite Brands

17

Hall of Fame

AKABUKudokijozuIppakusuisei

Most Check-in Brands

Kudokijozu
17(11.04%)
Ippakusuisei
13(8.44%)
AKABU
10(6.49%)
Ohmine Junmai
8(5.19%)
Fusano Kankiku
7(4.55%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
39(12.38%)
Yamagata
36(11.43%)
Akita
26(8.25%)
Fukushima
16(5.08%)
Yamaguchi
15(4.76%)

Venues With Most Check-Ins

かがた屋酒店
128(55.41%)
ますもと
14(6.06%)
橋和屋酒店
10(4.33%)
酒道 野崎屋
10(4.33%)
朝日屋酒店
10(4.33%)

Timeline

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Ippakusuisei槽垂れ　純米吟醸　生純米吟醸生酒
Fukurokuju ShuzoAkita
alt 1
alt 2alt 3
かがた屋酒店
家飲み部
57
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It is one of the few sakes I buy every year and the sake that got me started drinking sake. It does not taste the same every year, but the taste changes a little bit, and I think my own taste buds have changed as well, so in a way I think of it as a sake that reminds me of my origins. ICHIHAKUSUISEI is a sake brewery that does not serve much nama-shu, but they serve nama-shu only during the new sake season. I think that the characteristic of this sake is that it does not have a strong acidity, and I think that this characteristic is preserved in the sake. It has a brown sugar-like sweetness and a slight fruity taste. It tastes good cold, but if you warm it up a little, it tastes even sweeter. It is a bit like apple pie and would go well with oden. Even though I drink it every year, I get a different impression every time, which is interesting.
Japanese>English
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Hakuryu初しぼり生原酒　純米純米原酒生酒
Yoshida ShuzoFukui
alt 1alt 2
家飲み部
60
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It is a gift from a sake brewery in Fukui Prefecture. It seems that they have been making sake for overseas recently. This is a new sake. I am looking forward to seeing how it tastes. The taste is tangy with alcohol and a rich melon-like flavor. It has sweetness and bitterness, with a slight bitterness that comes out when the sake is chilled. When it is brought back to room temperature, the tanginess is gone and the bitterness becomes weaker, so I think it is better to raise the temperature a bit than to cool it down to get a better balance. I think it goes well with hot food, such as oden.
Japanese>English
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Azumatsuru冬支度　おりがらみ　生生酒おりがらみ
Azumatsuru ShuzoSaga
alt 1alt 2
かがた屋酒店
家飲み部
58
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In order to improve the quality of sake, Higashitsuru has dug down a well from a depth of 10 meters to 100 meters to obtain soft water. The year-round sake is delicious, so we were eager to try the limited-edition draft sake. Upon opening the bottle, there is the piquancy of nama-shu and the lid pops open. The taste is a rich, fruity melon and the flavor of rice, probably due to the ori. The acidity and sweetness are well balanced. It tastes good when drunk chilled, but it may also taste sweet and tasty when slightly warmed. I somehow think it would go well with cured ham.
Japanese>English
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Kameizumi純米吟醸　無濾過生原酒純米吟醸原酒生酒無濾過
Kameizumi ShuzoKochi
alt 1alt 2
かがた屋酒店
家飲み部
46
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I wanted to drink a fruity sake and got this one. I think Kameizumi is overwhelmingly famous for cel24. This one has ac95 yeast and is an unfiltered, unpasteurized sake. The rice is Gin-no-Yume made in Kochi. I have the impression that it was sold out quite quickly at the liquor store, so I am looking forward to it. The taste is sour, but you can also taste the umami of the rice. When drunk chilled, the sake has a strong apple and rice flavor. It is fresh, but compared to cel24, this one has a more robust umami. When I warmed it up, the umami turned to sweetness, and it became a sweet sake like apple pie. It might be easier to drink if it were warmed up.
Japanese>English
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Yuki no Mayu (Kamosu Mori)純米吟醸　生酒純米吟醸生酒
苗場酒造Niigata
alt 1
alt 2alt 3
家飲み部
53
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The sake was a gift and is said to be from Naeba Sake Brewery's brewery Mori, which has changed its brand name. I think the ball in the center of the label is probably "Yuki no Mayu" in hiragana, but I could only read yu,. The characteristic of the sake is probably the "ichidanshikomi" (a type of sake made from a single stage of rice). The acidity of the lactic acid and the sweetness of the malted rice are somewhat like a mixture of calpis and the flavor of rice. It is also a nama-shu, and I feel that its characteristics are strongly expressed. It is a fresh and delicious sake. Although it may be difficult to match it with a meal, it may be good with salty potato chips.
Japanese>English
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Kamokinshu愛山 純米吟醸純米吟醸
Kanemitsu ShuzoHiroshima
alt 1
alt 2alt 3
かがた屋酒店
家飲み部
58
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I was lured into buying it by a pop-up saying it was the liquor store clerk's number one seller. Kamokin is said to use Omachi in many cases, but this bottle was a challenge to Aizan. It is said that Aizan is a rice that melts more easily than Omachi, making it peppy and difficult to handle. It tastes fruity, like banana, melon, and peach, and is very mild, fresh, and delicious. After opening the bottle, the fruity flavor was strong, but after a week or so, it seemed to have calmed down somewhat. It is said to be made with the No. 9 series yeast, and No. 9 has a low acidity. I think it would go well with fresh cheese.
Japanese>English
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alt 1
alt 2alt 3
41
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I happened to get this one by accident at the airplane's in-flight meal. I thought it was called "Uguchi," but it turned out to be "Noguchi Naohiko. He is said to have played a role in the ginjo-shu boom and the Yamahai project. I wanted to try it. The taste is more like a classic with umami. If I had to say more, I would say banana or melon. However, the rice flavor is not too strong, and it is well balanced. It is delicious when paired with Japanese dishes such as dashi and simmered dishes. It also goes well with chirashi sushi. Maybe it is better to drink it at room temperature.
Japanese>English
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Kudokijozu純米大吟醸　白鶴錦　33 鶴と亀純米大吟醸生詰酒
Kamenoi ShuzoYamagata
alt 1alt 2
かがた屋酒店
家飲み部
61
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Hakutsuru-Nishiki is a rice developed by Hakutsuru Sake Brewery, and is probably a kind of sibling rice crossed with Yamadanishiki, which is a cross between Yamadaho and Watabune. The fact that it has been reduced to 33% means that it can only be a good sake by any stretch of the imagination. When we drank it, the acidity was as low as ever, and it contained a little melon-like nuance in the peach flavor. The taste is as stable as ever, typical of Kudokutei. It can be drunk with peace of mind. It is delicious on its own, and it would be interesting to drink it with cream cheese.
Japanese>English
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Yamamotoピュアブラック Pure Black 純米吟醸純米吟醸
YamamotoAkita
alt 1alt 2
かがた屋酒店
家飲み部
63
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Pure Black is Yamamoto's flagship sake. While there are various seasonal sake, we believe that our standard sake is the most spirited. It is the face of the brewery. This sake was created by Mr. Yamamoto, the brewery's head brewer, who went through a lot of trial and error while the brewery was in the bottom of its management and the toji retired. The story is first and foremost muneatsu. When you drink it, you can taste a slight citrus acidity along with umami. It is an extremely good sake that is easy to drink, with a slight sweetness and no unpleasant alcohol taste at all. The intent is to have a "sharp sharpness like a Japanese sword. I see, it does not have a sweetness. It is said to go well with cream cheese and iburi goko (pickled ginger). It certainly seems to go well with them. It is very tasty!
Japanese>English
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AKABUF newborn 中取り直詰生酒吟醸原酒生酒中取り
赤武酒造Iwate
alt 1alt 2
かがた屋酒店
家飲み部
59
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It is the season for new sake. The new sake from Akabu is now available; the "F" stands for "For you" in "For you.... The rice is made from edible Hitomebore rice, or something like that. However, do not underestimate it. It has a fruity melon sweetness and a clean taste that does not leave too much aftertaste. It is fresh and extremely tasty! Does Iwate yeast have a melon-like flavor? I also found similar flavors in other varieties of Akabu. Whatever it is, it is insanely delicious. I think it would go well with white meat fish sashimi.
Japanese>English
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町田酒造純米吟醸　雄町純米吟醸無濾過
Machida ShuzotenGunma
alt 1alt 2
ますもと
家飲み部
55
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Machida Sake Brewery is said to be a fairly small brewery. This brand is characterized by the characteristic of its freshness, which is achieved by directly bottling all the sake after it is squeezed. Furthermore, the rice used is Omachi. I have the impression that Omachi is a slightly peppy rice that best expresses the characteristics of the sake brewer. We are looking forward to it. The taste is quite ricey, but also melon-like and fruity. The sensation is of a dark, sweet sake. Because of its richness, it would go well with a strong-tasting white sauce or something like that. The sake is delicious enough on its own.
Japanese>English
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KudokijozuJrのWhite beautiy29雪女神　純米大吟醸　生詰純米大吟醸生詰酒
Kamenoi ShuzoYamagata
alt 1alt 2
かがた屋酒店
家飲み部
59
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It is now the season for Kudoki-ue's Yuki-Jinja. Snow Goddess is a rice produced in Yamagata Prefecture and is suitable for highly polished Junmai Daiginjo. I myself love sake made with Snow Goddess, so I had high expectations for this one. This one is a bit surprisingly highly polished at 29%. When I drank it, I found it to be a true Kudo Ute. It has a mildly sweet taste with little acidity. The peachiness of the kudoki-ish taste comes out well. I have the impression that the characteristics are especially strong in the Yuki no Meishin. It seems to go well with white sauce and other mildly sweet dishes, but considering that it is to be drunk chilled, it should be served at a reasonably low temperature. Maybe a cold potage? It is also delicious as a stand-alone alcoholic beverage.
Japanese>English
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Gakki MasamuneQUEEN特別純米原酒無濾過
Ookidaikichi HontenFukushima
alt 1alt 2
かがた屋酒店
家飲み部
61
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I've been buying Masamune instrumental inexpensively and fruity more often lately, and Queen is a low-alcohol type at 12 degrees, something about it being a card-carrying Queen. Was the yellowish-green label of the label dragging down my impression of the flavor? It tastes like muscat and fresh melon. It has a moderate sweetness and can be drunk like a juice. This is delicious. It is recommended to be served chilled, and fresh cheese would go well with it.
Japanese>English
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川鶴純米吟醸生原酒　さぬきオリーブ酵母仕込み純米吟醸原酒生酒
Kawatsuru ShuzoKagawa
alt 1alt 2
かもすや
49
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First of all, the label is eye-catching. I don't know what it reads, but it is typical of KAWATSURU. When I drank it, I found it to be quite acidic. It is like a grapefruit that is not bitter. Looking at the label carefully, I see that it is made with white malted rice, which gives it that kind of sourness. If anything, it tastes like wine. Among the sakes we drank at the restaurant, this one had a particularly strong impact on us.
Japanese>English
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Naraman純米ひやおろし純米ひやおろし
Yumegokoro ShuzoFukushima
alt 1alt 2
かもすや
51
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We had a hiyaoroshi from Naraman, which we had always been curious about but never got around to trying. Hiyoroshi is a somewhat classic style of sake with a lot of umami and suitable for room temperature, which is a hurdle for beginners. However, Naraman has both fruity and umami flavors and is very tasty. After much research, it seems to be a fresh sake. It was described as a ripe pear, and it may indeed be like that.
Japanese>English
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alt 1alt 2
かもすや
46
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This is one that you don't see very often, and has been gaining a lot of attention lately: Gagakuyo. It is called "Utashiro" in Japanese. It has been a while since I drank this one, too. It is a light dry sake from Niigata, but it is supposed to be gorgeous. It tastes like a modern dry wine. It tastes fruity, but with little cloying taste and not too much sweetness, so it doesn't linger in the mouth. It would be great with white fish sashimi or other refreshing dishes.
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Momoyo 😃. Masayo-san! You're coming in thick and fast 🤗. It's not so much dry as it is a delicious food sake 🍶👍I drink it easily 😚.
Japanese>English
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Good evening, Jay & Nobby. It is a bit colorful when you read it Masayo. This modern dry sake, not too sweet but aromatic, can be recommended to sake beginners. It is not too forward in its assertion, so it may be suitable as a food sake.
Japanese>English
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Denshu特別純米酒特別純米
Nishida ShuzotenAomori
alt 1alt 2
かもすや
51
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Aomori's famous sake that needs no explanation. Recently, it seems to be gaining popularity and is rarely seen at liquor stores. It is probably because it is distributed only to izakaya (Japanese style pubs). When I tasted it before, I felt a very apple-like fruity flavor, and the appleiness is the same this time. On the other hand, I also felt a strong flavor of rice along with the fruity taste. The umami flavor is strong, so it may go well with Japanese food. The match with sashimi was not bad.
Japanese>English
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Tedorigawa大吟醸　特醸　あらばしり大吟醸荒走り
Yoshida ShuzotenIshikawa
alt 1alt 2
かがた屋酒店
家飲み部
62
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This is one of the original specs of the liquor store. It is a daiginjo made from Yamada-Nishiki Tokubu A, reduced to 45%. This liquor store is a genius at specifying specifications, so we have high expectations for this one. The waiter said that "the aroma is restrained and it goes well with everything," and indeed, it is hard to imagine any fruit associated with it when drinking it. However, it has a rich flavor and fruity acidity, and is very drinkable. If I were to use an analogy, it has a lactic acidity and sweetness like Yakult. It may go well with sashimi, grilled fish, or anything else. It is a very delicious sake. No wonder it has a high repeat rate.
Japanese>English
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Fusano Kankiku剣愛山　50Chronicle純米大吟醸原酒無濾過
Kankiku MeijoChiba
alt 1alt 2
橋和屋酒店
家飲み部
59
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I know it has been a while since I have had a Kangiku, but I can assure you that it is definitely delicious. This is another sake using "Ken Aiyama," which is quite interesting. Aiyama is a rare rice that is almost 100% produced in Hyogo Prefecture, and its production is not that large to begin with. It is a diamond of sake rice. This sake has quite a story behind it, as it is brewed with Tokushima-grown Ken-Aiyama. The taste is a mixture of fruity acidity, bitterness, and sweetness along with a lactic acidity. This is a grape in my opinion. I don't know if grape calpis is the right way to describe it, but it has a nice sourness and slight bitterness. I thought Kangiku was sweet, but I don't think this one is as sweet. I found a very tasty sake. It is good enough to drink by itself, but I think it would also go well with salty cured ham.
Japanese>English
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AKABU琥珀　純米吟醸特別純米
赤武酒造Iwate
alt 1alt 2
かがた屋酒店
家飲み部
62
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Akabu no Amber is the one I got last year and enjoyed very much. As for the taste, it is clear, sweet and fruity as the label says, but with a low acidity. It is somewhat like a Japanese pear. Last year it seemed to feel like a melon, and when I think about it, it certainly has the sweetness and freshness of a ripe melon. To be honest, I am not a fan of autumn sake, but this sake has a fresh fruity feeling with a little autumn flavor.
Japanese>English
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