山廃純米's Profile

山廃純米

Ginban純米大吟醸

Kinban Shuzo Toyama

...

7/19/2024

家飲み部

山廃純米

The second brand of Etchu-Toyama is a famous sake from Kurobe, Ginban. It is an Aeon's original Jun-dai with Tominoko polished to 50%, but perhaps because it has been on the Buddhist altar as a sacred sake for a long time, it has a slightly better color. The specs were not known except for the rice used and the milling ratio. It was the first time in my life that I served nameko (fish with kipper) as a side dish. Although it is a little matured, it is easy to drink and can be paired with salted fish. We enjoyed the famous sake from Kurobe in Etchu. _.) __(..._...)

Japanese>English

山廃純米

Sharaku播州愛山一回火入れ純米吟醸

Miyaizumi Shuzo Fukushima

...

6/14/2024

望月酒店

家飲み部

山廃純米

The second one is from Fukushima, Aizu, and it's been a while since I've had a chance to try it. It is a special bottle made from Aizan rice from Hyogo Prefecture, which is called the diamond of sake rice. The first bottle is not as good as Ocean, but it has a freshness that spreads immediately after drinking, and a good sweetness of rice. Aizu is proud of its excellent sake. It is truly a famous sake that Aizu is proud of throughout Japan. And the specs Rice used: All Aizan from Hyogo Prefecture Rice polishing ratio = 50%. Sake meter = ... Acidity = ... (From Sakaya Kurihara's website) This sake is also a good match with sea bream skin, but they do not interfere with each other, making it an excellent food poisoning sake. This is a great sake that represents Aizu and is delicious. _.) __(. _...)

Japanese>English

山廃純米

OCEAN99青海純米吟醸原酒生酒無濾過

Kankiku Meijo Chiba

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6/14/2024

望月酒店

家飲み部

山廃純米

It's been a while since we've had an Ocean Series from Kangiku, this time with Aomi, a summer sake. It was so fresh that the bottle was opened before the black blister was peeled off. The sake is so fresh that the stopper pops before the black blister is even peeled off. One sip and the first thing that comes to mind is "Soda apple juice! The low alcohol content of 13 degrees combined with the high alcohol content makes the drink go faster and faster. Rice used = Dewa Rice polishing ratio = 50%. Sake degree = ... Acidity = ... It is an excellent bottle that is not too heavy when served with salted kombu (kelp) with boiled sea bream skin. It is a quintessential brand of Kangiku Meikozo. It reminds me of the blue sea in summer. _.) __(. _...)

Japanese>English

山廃純米

Yamamotoスパークリング純米吟醸生酒

Yamamoto Akita

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6/2/2024

望月酒店

家飲み部

山廃純米

I'm a day late in posting this. I bought it because it was sparkling and low-alcohol, but when I opened the bottle and looked at the bottom, I found something white... I thought "I'm sick! Even though it is a sparkling wine, it is not sweet, but rather dry. And the specs are Rice used: Akita Sake Komachi Polishing ratio = 50%. Sake meter = +11 Acidity = 1.9 Yeast used = Akita yeast No.12 (From Sakane Sake Brewery website) Well, I think I made the wrong choice this time (((^^;))) I should have chosen Kangiku... but this kind of sake is not bad. So, is it a combination of the sake and the tailings? Sparkling, delicious _(. _.) _

Japanese>English

山廃純米

日の丸HYPER DRY特別純米

日の丸醸造 Akita

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5/16/2024

三河屋

家飲み部

山廃純米

This is a test brew from Hinomaru Brewery, well-known for Mansaku no Hana, and is the hottest sake in Japan with a Sake Degree of +25, comparable to Rokkasen's Yamaboshi Bakurai. As the label says, the flavor and concept of this sake are distinctly different from those of Manzaku no Hana, the sweetness of the rice comes first, followed by the tingling sensation of the +25 sake, and then it quickly wears off. It is clearly different from the mansaku we have had in the past, and is truly a sin mansaku no hana. Personally, I would like to see this become a standard bottle. The specifications are all listed on the back label, so I'll spare you the details. This one is interesting in terms of flavor. It is one of Akita's famous breweries along with Niimasa, and it is delicious. _.) _(. _.) 5/19 3 days after the bottle was opened. I drank it while watching the program of Mr. Ota, and the sweetness of the rice disappeared and it turned into super dry without any real sweetness.

Japanese>English

山廃純米

Shinkameワンカップ純米

Shinkame Shuzo Saitama

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4/29/2024

Koyama Shoten (小山商店)

カップ酒部

山廃純米

This is the first Shinkame Cup since a long time (4/1/19). The printed color on the label is red this time, but I think the contents are the same as the previous green one, so I'll spare you the review_(. _.) I'm not going to review it because the label print color is red this time, but it's the same as the green one from last time. It was delicious.

Japanese>English

山廃純米

Maruhi限定生酒純米山廃生酒

Hiraizumihonpo Akita

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4/28/2024

Koyama Shoten (小山商店)

家飲み部

山廃純米

Tobirazumi Honpo is a brewery that has been adamantly sticking to the Yamahai method of brewing sake. The first bottle of Tobirazumi Honpo is one of the lowest-alcohol bottles among the brewery's products. However, this is Yamahai. The unique acidity and freshness combine to create a deep flavor that is hard to believe it is only 14 degrees Celsius. This would be a good pairing with a strong flavor such as simmered fish. The specs are Rice used = Akita Sake Komachi from Akita Prefecture Rice polishing ratio = 60 Sake meter = -13 (From the Jizake no Liaison website) Sweet and sour and easy to drink. We enjoyed this bottle with Dr. Ota through the TV monitor, and it was delicious. _.) _(. _...)

Japanese>English

山廃純米

Koeigiku黄昏Orange原酒生酒無濾過

Koeigiku Shuzo Saga

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4/15/2024

望月酒店

家飲み部

山廃純米

Following yesterday's Tasake, I bought a bottle of Kouei-Kiku Twilight Orange, the first Kouei-Kiku since Hello. This one is a little unusual in that the rice polishing ratio and the specific name are unknown. The rice polishing ratio and the specific name are unknown. However, the low alcohol content, freshness, sweetness, and full flavor are unique to this brand. I went there expecting to find Kangiku Ocean 99 Soroumi in stock, but it was sold out. I chose this one because of the difficulty of obtaining it. The flavor is not overpowered by the salmon yukke, and I can go as much as I want with it. Oh, I'm afraid, I'm afraid ((((...))))) Anyway, the famous Saga sake was delicious _(. _.) _(..._))

Japanese>English

山廃純米

Denshu四割五分百田純米大吟醸

Nishida Shuzoten Aomori

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4/14/2024

望月酒店

カップ酒部

山廃純米

This is the first canned rice wine in a long time. Junmai Daigin rank is also a first. The gorgeous ginjo aroma is also unique to junmai-daigin. According to Shizukiya's website, this Hyakuda sake rice is a cross between Sango-Nishiki and Aki-Shyu No. 718, which is Akita's preferred rice for sake brewing. The sake level, acidity, and other specifications are unknown, but it still retains the deliciousness that only tashu can offer. It is a new form of one of Aomori's best sake, and it is delicious. Tomorrow, I am waiting for Koei Kiku's Dusk Orange, which I bought together with my master, Rui, while watching his show 😁.

Japanese>English

山廃純米

Mansakunohana巡米70‐亀の尾‐純米原酒

Hinomaru Jozo Akita

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3/18/2024

望月酒店

家飲み部

山廃純米

The second cup was a rice series that uses a different type of rice each month, among the famous Mansaku-no-Hana (Manzaku-no-Hana) rice as well as Shinmasa rice in Akita. Unlike the earlier Kanbongubai Omachi, the Yayoi is not as sharp, but has a slightly bitter taste that adds a nice accent to the mild and refreshing taste. The specifications are as follows Specified name = Junmai Ichigatsu Hi-ire Genshu (pure rice) Rice used: Koji/Kame-no-o from Akita, Kake/Kame-no-o from Akita Rice polishing ratio = 70%. Sake meter = 0.5 Acidity = 1.9 Amino acidity = 1.0 Yeast used = Akita NO12 (From the brewery's website) The second glass has gari-kipper as a snack, but it might be right to choose firefly squid as a snack for the first glass. Because the sake flavor is mild, the sweet and sourness of the gari in the snack enhances the flavor of the kame-no-o. As long as the choice of snacks is right, this is one that will make your cup go down the drain. So, a bottle brewed by a famous brewery in Yokote, Akita, was delicious. _.) _(..._...)

Japanese>English

山廃純米

KankobaiTORECE(トレセ) 雄町純米吟醸

Mie

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3/18/2024

望月酒店

家飲み部

山廃純米

In this world, the plum season is coming to an end, but in the world of sake, it is in full bloom all year round. So we started with our first sake, KANKOUBEI, a low-alcohol (13 degrees) TORECE. According to the websites of the sake breweries, the Omachi is a limited edition sake, usually made from Yamadanishiki. It has the sweetness and fullness of Omachi rice, but it also has a slight freshness right after opening the bottle. As for the specs, I'm not sure, so I'll leave it at that. _.) I paired it with firefly squid, which is in season right now, and was able to enjoy the flavor of Omachi without disturbing the flavor of the sake. So, the first Kanbongubai was delicious. _.) __(..._...)

Japanese>English

山廃純米

Tengumai能登半島地震復興支援酒純米山廃

Shata Shuzo Ishikawa

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2/19/2024

望月酒店

家飲み部

山廃純米

Following yesterday's Tetorigawa, this time it is a genuine reconstruction support sake. Tengu Mai is a pure Yamahai Junmai and limited to 5,000 bottles. The label is a limited edition of 5,000 bottles, and it is said to be an emergency use of a limited edition label for a restaurant. The palate has a slight nutty flavor with a sourness that is characteristic of Yamahai... It is mild without a fresh fizziness. The specs are Rice used: Gohyakkoku Mangoku Polishing ratio = 60 Yeast used = Association No. 9 Sake meter = +3 Acidity = 1.9 (From Sakane Sake Shop online store) It is not too strong even if you keep drinking it, and it is perfect as a food sake. When the region recovers from the earthquake, I would like to enjoy Okunoto's famous sake. Let's support the earthquake recovery of Ishikawa and Noto region by drinking. Let's do our best in Ishikawa and Noto region! So, this bottle of sake is also delicious. _.) _(. _.)

Japanese>English

山廃純米

Tedorigawa特醸男の夢大吟醸生酒荒走り

Yoshida Shuzoten Ishikawa

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2/18/2024

望月酒店

家飲み部

山廃純米

The second stage of our support for the 2024 Noto Earthquake by drinking sake from the affected areas was two sake brands that we had long requested, Tetorigawa and Tengumai, to support the recovery. The first one was Tetorigawa, which is a rare sake that is only sold at a few of the sake dealers. Although it is a daigin with alkaloids, it does not have a sharp taste, but rather a light muscat flavor similar to that of jun-dai. I couldn't detect any topping aroma, perhaps because my nose is not so good. The specs are as follows Rice used: "Yamadanishiki" from Miki, a special A district in Hyogo Prefecture. Sake, acidity, amino acidity = ... Yeast used = Kanazawa yeast cultivated in-house (From the website of Sunmart, a local sake shop) This is a very limited distribution sake, but I would like to try the standard product as well. It is still February, and I am looking forward to seeing what kind of sake I can find before the end of the year. So, thank you very much for the great sake that represents Ishikawa. _.) _(. _.)

Japanese>English

山廃純米

元平 MOTOHIRA GOLD 特等赤磐雄町2023純米吟醸生酒

Aihara Shuzo Hiroshima

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1/27/2024

望月酒店

家飲み部

山廃純米

It is that time of year again. This is Motohira Nama Sake, a PB brand from Atsugi's Mochizuki Shoten, which has been brewed on consignment by Aihara Shuzo, a well-known brewer of Amego no Tsuki (moon after the rain). This year, the label coloring was changed from yellow to gold, giving it a slightly badass and glamorous look. The sensation is always tight and crisp. The pineapple flavor that follows after the crispness is just amazing. And the specs Rice used: Akaban Omachi (both koji and kake ratio are 100%) Polishing ratio = 60 Sake, acidity, and amino acid levels = unknown. When it returns to room temperature, the piquancy and chirichiri-ness disappear, and it quickly takes on a pineapple flavor. Motohira is still delicious! So, a pineapple bottle, delicious! _.) _(..._...)

Japanese>English

山廃純米

ササノメグリ碧笹純米

Kanei Shuzoten Kanagawa

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1/26/2024

三河屋

家飲み部

山廃純米

This is a local sake that has been a long time coming. I bought it because of its low alcohol content. The moment I drank it, I thought "sweet summer? Summer citrus? The citrusiness is a bit strong, and the flavor is typical of sake made a long time ago. Personally, I think it would be fine as a food sake. The specs are as follows Rice used: Domestic rice (koji and kake) Rice polishing ratio = 70%. Sake meter = ... Acidity = ... (From the original specs list created by Mikawaya) It might not be a bad idea to pair it with cheese as if it were wine, rather than sake. I paired it with salami this time. It's been a long time since I've had local sake, and it was delicious. _.) _(..._...)

Japanese>English

しん栗

Good evening, Mr. Yamahai Junmai! Kanai Sake Brewery is doing a great job these days, isn't it? They are growing rice locally and brewing it 🌾. I'm looking forward to seeing more! I'm looking forward to your future...and since we seem to be from the same hometown, please keep up the good work 🙇.

Japanese>English

山廃純米

Yoshidagura u石川門純米山廃生酒

Yoshida Shuzoten Ishikawa

...

1/19/2024

望月酒店

家飲み部

山廃純米

First of all, I would like to express my deepest sympathies to those who were affected by the earthquake and my condolences to those who lost their lives. I am not from the Noto area, but I am from the Ishikawa area, so I drank and cheered for the victims. Yoshida Kurau is brewed by Yoshida Shuzo, a well-known brewer of Tetorigawa, which is brewed in Hakusan, the same hometown as Kikuhime. The second bottle was the Ishikawamon, which had the characteristic sourness of Yamahai with a nutty flavor. The sake is also very fresh, so it has a slightly bubbly taste that envelops the tongue. And with the fact that it is a 13% sake, it can be served with or without snacks as much as you like. The main thing is that we have no idea about the specifications except that the rice used is from a brand called Ishikawamon... Anyway, we would be happy if even one sake brewery in Noto recovers. Hang in there, Ishikawa and Noto. So, a bottle of one of Kaga's representative breweries, delicious _(. _.) _

Japanese>English

山廃純米

Odayaka純米吟醸生酛

Niida Honke Fukushima

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1/10/2024

望月酒店

カップ酒部

山廃純米

This is the second brand of Niida Honke's sake. It has a light effervescence and the acidity characteristic of a sake brewed from a natural yeast yeast, which brings out the umami of the rice. Unlike natural sake, it is a bit on the dry side. The size is a little less than 1 gou (160 ml), neither too much nor too little, just the way we like it. The details of the specs are unknown at this time (((^_^;))), so I paired it with steamed oysters with sake. After all, Fukushima sake is delicious! Next time, I would like to try it with Dote-nabe (earthenware pot). That said, this year's Motohira is scheduled to arrive soon, so I'll have to keep an eye on the Instagram feed. I'll have to keep my eyes peeled for it on Instagram. _.) _

Japanese>English

山廃純米

TENBU純米吟醸

Nishi Shuzo Kagoshima

...

1/8/2024

望月酒店

家飲み部

山廃純米

The fourth prefecture of Kyushu, the country of Satsuma, is Kagoshima's Tenpyo. The first thing I felt when I drank it was a slightly stronger fizziness, moderate bitterness, and sweetness of rice, although it is not as good as Kaze no Mori. In Kagoshima, the shochu kingdom, I think this level of shochu can be recognized at a glance. And the specs are Rice used = Yamadanishiki Polishing ratio = 50%. Sake, acidity, and amino acid levels are unknown. (From Yamatoya Shuho online store) I think this place is better known for its shochu "Hozan" series than for its sake. It is guaranteed to be delicious either on its own or with food pairings. A bottle of shochu from the shochu kingdom of Satsuma, delicious _(. _.) _

Japanese>English

山廃純米

Umenishiki純米大吟醸

Umenishikiyamakawa Ehime

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1/4/2024

Mia Cucina (ユーコープミアクチーナ鶴巻店)

カップ酒部

山廃純米

The second bottle of the New Year is Ume Nishiki from Ehime in Shikoku. With this, only Kagawa remains in Shikoku. It has a dry flavor with some berries in a clean mouthfeel without the clutter characteristic of Junmai Daigin. The specs are Sake meter = 3.0 Acidity = 1.5 Amino acidity = 1.1 (From the sake brewery's online store) It has a traditional alcohol smell, but the flavor itself is more fruity, so it may not be that hard to drink. So, a bottle of Iyo no Kuni was delicious. _.) _(..._...)

Japanese>English

山廃純米

Kikumasamune樽酒上撰本醸造

Kikumasamune Shuzo Hyogo

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カップ酒部

山廃純米

Happy New Year _(. _.) I will have the first bottle of Kiku-Masamune sake for the new year instead of Kagamibiraki. I hope to find a good bottle of sake this year as well, while taking care of my health.

Japanese>English

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