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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

289

Favorite Brands

17

Hall of Fame

AKABUKudokijozuIppakusuisei

Most Check-in Brands

Kudokijozu
16(11.19%)
Ippakusuisei
13(9.09%)
AKABU
9(6.29%)
Fusano Kankiku
6(4.2%)
Gakki Masamune
6(4.2%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
37(12.8%)
Yamagata
33(11.42%)
Akita
26(9%)
Fukushima
15(5.19%)
Yamaguchi
13(4.5%)

Venues With Most Check-Ins

かがた屋酒店
116(53.95%)
ますもと
14(6.51%)
朝日屋酒店
10(4.65%)
酒道 野崎屋
10(4.65%)
橋和屋酒店
8(3.72%)

Timeline

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Haneya純米吟醸　classic純米吟醸生酒
Fumigiku ShuzoToyama
alt 1alt 2
橋和屋酒店
26
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In Haneya, a Toyama sake, it is CLASSIC because it was brewed by unraveling the brewery's past recipes. We think the brewery is characterized by freshness and sweetness, now let's see what this one is. The rice is unknown, but it is a Junmai Ginjo spec. raw sake. The sweetness and freshness is the same as the usual Haneya, only I find this one to be a bit darker. It is very apple-like and rich. Although it is a raw sake, it has a bit of an apple pie-like quality to it. It's called "classic," but am I the only one who thinks it's quite modern? However, it seems to have more gravitas than usual. I enjoyed it very much.
Japanese>English
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Asabiraki純米吟醸純米吟醸
AsabirakiIwate
alt 1alt 2
家飲み部
23
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The brewery is located in Iwate, the home of the Nanbu Touji, and has been brewing sake since 1871. Although I have not had the opportunity to drink much, I had a chance to have a cup of sake. I was quite curious about this sake brewery. The Junmai Ginjo has a slightly lower alcohol content of 14% and is characterized by its ease of drinking. The aroma is not that strong after opening the bottle, but as for the taste, it is a very tasty sake with a good combination of rice sweetness and malic acid acidity. This is indeed a sake that goes well with a wide range of dishes. I drank it cold, but I think it would probably go well warmed up as well. The umami flavor makes it a good match for sushi. However, it also has an apple-like flavor, so I think it would be good with cheese and fruit as well.
Japanese>English
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alt 1alt 2
かがた屋酒店
家飲み部
25
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This is a bottle of original sake, specially ordered by the liquor store, and is a blend of aged sake that survived the Noto Peninsula earthquake disaster in Ishikawa Prefecture. There is a seven-year aged junmai sake, a four-year aged nihashojunmai sake, and possibly some honjozo mixed in. Just by listening to the lineup, you can tell that it has a sturdy structure. I drank it cold at first. This was fine, but I think this kind of solid sake goes well with hot sake. It is like vinegar without the sourness. This is exactly what you would expect from an aged sake! It tastes like this. It is a fun sake to drink with simmered dishes or oden. It has been a while since I have had this type of sake.
Japanese>English
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Jikon純米吟醸　雄町　火入純米吟醸
Kiyasho ShuzojoMie
alt 1alt 2
家飲み部
25
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It is a fire-brewed Omachi of Jikin, a very famous sake. We happened to get it by chance. Omachi is a late harvest rice, as I recall, and is said to have characteristics that make it easy to dissolve and give volume to the flavor. It is often said to have a wild and mellow taste. I heard that there are Omachisto, or Omachi lovers. It tastes like melon or watermelon, sweet with low acidity. Juicy and fruity. It is sweet and delicious. It is also fresh. The fact that it is watermelon-like means that it will go well with salty foods. Cheese, French fries, tempura, etc.
Japanese>English
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alt 1alt 2
かがた屋酒店
家飲み部
23
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I bought it because the last time I drank Musho's raw sake was so good. This is "Tensei," which only a few stores in Japan carry. It is said to be a modern dry sake, and I have high expectations for this one as well. The rice used is Niigata's Koshitanrei, and although it is a neat dry sake, it has a gorgeous aroma and is different from the classic dry sake. It seems to have a sourness to it, but I think melon is the best fit for the taste. It is refreshing, so I think it is suitable for those who do not like sweet sake.
Japanese>English
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Hanagaki九頭竜　純米無濾過生原酒純米原酒生酒無濾過
Nanbu ShuzojoFukui
alt 1
alt 2alt 3
家飲み部
24
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Nanbu Shuzo Brewery, which brews Hanagaki, is said to be a well-established sake brewery with a history of over 100 years. This one seems to be a series of junmai sake made with different rice, using an extremely rare rice called Kuzuryu. This one was recommended to me by a sake lover. The taste is fruity, but nutty when you taste it. It is perhaps a little creamy, and there may be some lactic acid acidity as well. Being an unfiltered raw sake, the flavor is quite rich.
Japanese>English
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AKABU翡翠　純米吟醸純米吟醸
赤武酒造Iwate
alt 1alt 2
かがた屋酒店
家飲み部
23
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Jade, Akabu's limited series, was so good last year that I couldn't resist trying it again this year. The label says it is probably a summer sake, with a fresh aroma of young leaves and flowers in early summer, and a clear, transparent taste. It is fragrant and tasty as ever. If it were a fruit, it would taste like a mixture of apples and grapes. It also has a rum-like taste. There is no bitterness at all, and on the other hand, the sweetness is a little suppressed, and the low alcohol content makes it easy to drink. Akabu is delicious no matter what you drink, and there are many limited editions, which tickles the drinker's fancy. I want to drink it on the rocks in the shade!
Japanese>English
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Kankobai純米吟醸　山田錦50 早咲き生純米吟醸生酒
Mie
alt 1alt 2
橋和屋酒店
家飲み部
22
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I bought it at a liquor store, attracted by the label. The brewery was originally a collaboration with Mie University, but the toji apprenticed himself to Toichi because he wanted to make good sake. The brewer said that the name "Kankoubai" means "early blooming" in Japanese, while "hi-ire" means "late blooming". Upon opening the bottle, the sake is quite rich. It is juicy and fruity, but I can't think of the right word to describe it. I felt it had a persimmon-like mild sweetness, but with a bit of sourness added to it. It would certainly go well with white fish carpaccio. I would recommend drinking it chilled.
Japanese>English
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Ippakusuisei純米吟醸　酒未来純米吟醸
Fukurokuju ShuzoAkita
alt 1
alt 2alt 3
かがた屋酒店
家飲み部
23
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Sake Mirai is a sake rice developed by the Takagi Sake Brewery of "Jyushiyo". The name "Sake Mirai" is derived from the desire to entrust the future of sake to the sake brewers who are friends with Jyushidai and who can entrust the future of sake to them. What would happen if ICHIHAKUSUISEI used this sake? Ippakusuisei has a good balance of sweetness, umami, and acidity. In addition, I have the impression that Sake Mirai would be a less sweet sake that would easily take advantage of its acidity and umami. I am impressed with the balance of umami, acidity, and bitterness of Isshaku Suisei. The acidity is nice and gives the impression of grapefruit. It might go well with cured ham or yellowtail sashimi. I think it is a very high level sake.
Japanese>English
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銀シャリ白木久　特別純米酒特別純米
白杉酒造Kyoto
alt 1alt 2
家飲み部
23
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It is a sake whose name you have heard before, and it is made from Sasanishiki. The concept was to create a sake that would complement the food, like a silver rice wine. After opening the bottle, the lid makes a nice sound as if it is quite carbonated. When I drank it, it was more fruity than I had imagined. I imagined it to be a heavier drink, but it is quite refreshing with moderate acidity. As for the taste, it is a melon soda that is not sweet. It is excellent as a food wine. I think it would go well with white meat fish sashimi or cured ham.
Japanese>English
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alt 1alt 2
家飲み部
38
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Toyama is home to the Tomikiku Sake Brewery, famous for its Haneya sake. This sake is a collaboration with JA and is an all-Toyama sake using Toyama-grown Yuyamanishiki sake rice. The taste is, well, it's made by the same brewery as Haneya, so it's bound to be good. It is a bit more subdued than Haneya's, but it is very tasty with sweetness and acidity. I think it tastes like muscat or melon. I think it would go well with sashimi or something like that.
Japanese>English
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Tenjinbayashi純米吟醸純米吟醸
Uonuma ShuzoNiigata
alt 1
alt 2alt 3
家飲み部
37
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This sake is a gift and is made from Niigata's Koshitanrei sake. I am grateful to receive sake. The label gives the impression of Niigata's "Harairei" dry sake, and the rice is Koshitanrei, so the sake has the flavor of rice, but with a clean, not too sweet taste. The aroma is also moderate, with a hint of melon flavor. It was served cold, but I think it is also delicious at room temperature or slightly warmed.
Japanese>English
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Kohryu無濾過中取直汲み生原酒　扁平精米原酒生酒中取り無濾過
Takachiyo ShuzoNiigata
alt 1
alt 2alt 3
かがた屋酒店
家飲み部
38
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It is a special specification of Koryu, an unfiltered Nakadori Nama-nazake, flat polished rice, micro-bubble method, which is also a very strong specification. When the lid is opened, it pops vigorously! It is a very piquant specification. It tastes a bit like a thicker, slightly orizumi (a hint of orikomi). Originally, Koryu has a fruity flavor, but this sake has both sweetness and acidity, making it a delicious sake of the modern age. It has a darker flavor, with a slightly thicker taste of banana and melon. It is also fruity, but I can't come up with a good analogy.
Japanese>English
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Hidakami純米吟醸　Daccha 吟のいろは　別注中取り純米吟醸中取り
Hirako ShuzoMiyagi
alt 1
alt 2alt 3
かがた屋酒店
家飲み部
41
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I have the impression that Hidakami is a brand especially designed to be matched with fish. I had avoided it because it seemed somehow heavy, but when I tried it, it was not like that at all, sorry. This is a sake made with Miyagi's recently developed Gin-no-Iroha, which is said to produce a softer sake. This is a special-order Nakadori of it. This one has a nice aroma, soft acidity, and tastes somewhat like strawberries. The sweetness is not strong, and the impression is refreshing. It is very tasty. It is dry and has a nice aroma. I could tell that it goes very well with sashimi. It seems to go well with both white and red meat when it comes to sashimi.
Japanese>English
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AKABU中獲六拾生生酒中取り
赤武酒造Iwate
alt 1alt 2
かがた屋酒店
家飲み部
41
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This is the Nakadori Rokuju Ikusei that we got again this year. As the name suggests, it is a Nakadori raw sake with a 60% rice polishing ratio. It still has the same fruity flavor. The aftertaste is refreshing and does not leave a sweet aftertaste, as is typical of Akabu. The acidity, such as peach and loquat, is a bit subdued. It seems to go well with Camembert cheese. As always, Akabu is a sake that can be enjoyed by sake beginners and admired by those who drink a lot.
Japanese>English
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Kid特別純米吟醸　雄町　別注直汲み生原酒特別純米原酒生酒
Heiwa ShuzoWakayama
alt 1alt 2
かがた屋酒店
家飲み部
39
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This one is a special spec from the liquor store, and the spec is a direct-drafted, unadulterated sake. Kido is a high level sake to begin with, and this one has very high expectations. It tastes fresh. I think the best way to describe it is grapefruit with acidity and no bitterness. It is also very sweet. It was a little tangy when I opened it, but it is still good after a few days. I have never really paid attention to Omachi sake, but I heard that it is a soft rice that has a wild taste and is easy to dissolve. I think I will try to be more conscious of Omachi from now on.
Japanese>English
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Gakki Masamuneforte piano type-c特別本醸造原酒中取り無濾過
Ookidaikichi HontenFukushima
alt 1alt 2
かがた屋酒店
家飲み部
48
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This is a sake specially made for liquor stores within the Masamune Instrument family. It is said to be unfiltered and unpasteurized to take full advantage of its flavor. Since Musical Instrument Masamune itself produces a high level of sake with aluzoe, we have high expectations for this one as well. The taste is fruity, which is not often seen in other sake, and at 13% low alcohol, it is easy to drink too much of it. It has a mild sweetness like mango, peach, or banana, with a rather light aftertaste. This is one of my personal favorites. I recommend it to those who like modern, fruity flavors. It reminded me once again of the high level of the instrument Masamune. This is amazing.
Japanese>English
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Abekan純米吟醸　金魚ラベル純米吟醸
Abekan ShuzotenMiyagi
alt 1
alt 2alt 3
橋和屋酒店
家飲み部
42
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Although I was going to get the sweet sake, I was attracted by the label and bought this one. I have the impression that Abekan is not sweet but dry with a clear flavor, but I am very curious to see what the goldfish label, which is said to be popular every year, looks like. The aroma is restrained and the taste is like a clear melon flavor. It has a fruity, yet dry impression with a low acidity. It is very stable. It would be good to pair it with refreshing dishes. Somen noodles? But it would also flow nicely with rich Camembert cheese or ham.
Japanese>English
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Tengumai山廃純米原酒 生酒　うすにごり純米山廃原酒生酒おりがらみ
Shata ShuzoIshikawa
alt 1alt 2
かがた屋酒店
家飲み部
51
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This sake was marketed as a special edition by a liquor store, with the intention of helping Ishikawa Prefecture recover from the earthquake disaster. Tengu Mai is a sake that I usually don't touch because I have the impression that it is too heavy. This one is a Yamahai sake, which means it is a darker version than the low-alcohol versions that are popular these days. When I tried it, it was easier to drink than I had imagined. It does have the robust backbone and alcohol content of Yamahai, but it is quite tasty in its own way. The sweetness is also somewhat present, but the acidity is kept in check, and the melon and banana flavors are mixed with the gusto of the alcohol and the richness of the Yamahai. The liquor store's recommendation is to drink it on the rocks. It is true that it is easier to drink with ice and a little water. This kind of strong sake is not likely to be defeated by strong-flavored dishes such as Chinese food or curry.
Japanese>English
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Wagauji火先　うすにごり生酒純米大吟醸生酒にごり酒
OujimanYamagata
alt 1alt 2
こみや 小谷場店
家飲み部
51
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I received a bottle of raw sake from Ago Ariki. It is a sake that is hard to find around here, and I happened to discover it when I was in Saitama. I have a rule that sake with fashionable labels is good sake, so I had high expectations for this sake. The label also said "mango and citrus," and when I drank it, I found it to be a refreshing sake. It has sweetness, but more than that, it has a minty and citrus-like freshness! It also feels fruity. This is a very good sake to know. It might go well with refreshing steamed vegetables.
Japanese>English
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