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山廃純米山廃純米
お初です。日本酒はまだまだ初心者ですがヨロシクですm(_ _)m

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OkunokamiHanaabi

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Okunokami
9(9.47%)
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6(6.32%)
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5(5.26%)
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5(5.26%)
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4(4.21%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
27(12.05%)
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20(8.93%)
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18(8.04%)
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17(7.59%)
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15(6.7%)

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望月酒店
33(53.23%)
三河屋
9(14.52%)
Koyama Shoten (小山商店)
6(9.68%)
寿屋酒店
4(6.45%)
北海道どさんこプラザ
3(4.84%)

Timeline

山廃純米山廃純米
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三河屋
家飲み部
41
山廃純米
It has been a long time since the last Imadaiji, this time a low-alcohol Junmai. The brand name is Izayoi, named after the famous moon "Juroku-no-Yoru" (Sixteen Nights of the Moon), which is highly esteemed along with the famous moon of mid-autumn. Although it is junmai, it has a cider-like aroma. The flavor is similar to that of white wine. The specs are as follows Rice used: Niigata Gohyakumangoku (both for the koji and the kake) Polishing ratio = 60% (50%) Sake meter = -2.5 (From Koshiya Sake Brewery website) I think this bottle is in the category of Autumn Limited, or hiyaoshi. It was served with stir-fried meat, which was a side dish for dinner. I personally recommend to enjoy this bottle with sweets for a long time rather than as a food sake........ I am very happy to have enjoyed it. _.) _(..._...)
Japanese>English
山廃純米山廃純米
Yamamoto天杉純米山廃
YamamotoAkita
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望月酒店
家飲み部
49
山廃純米
How many bottles in total? Kano Yamamoto brewed in a wooden vat made from 200-year-old Akita cedar trees, and used Kyokai No. 1 yeast. The label is also made from a photo of the surface of the wooden vat (from the back of the bottle). (From the bottle label) Perhaps it was because it was right after drinking Aoyamori, but I didn't notice much of the characteristic acidity... and the specs are as follows Rice used: Miyamanishiki Rice polishing ratio = 70%. Yeast used: Kyokai No. 1 yeast Sake meter = +1 Acidity = 1.8 (From the Sabun Sake Shop website) According to the website, this is a limited edition sake. It has a sake-like flavor with a certain rice flavor and sweetness. This is a famous sake brewery that is part of the NEXT5 (currently inactive). It would have been more interesting if it had a woody aroma like Kikumasa's barrel sake... Next time, I would like to try Nishida's summer-only Zenchidori (Utou) in Aomori. So, a bottle of one of the most prestigious sake representing the country of Hago, and it was delicious _(. _.) _
Japanese>English
山廃純米山廃純米
Masumi白妙SHIRO純米吟醸
Miyasaka JozoNagano
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三河屋
ずくだせ！信州の日本酒
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山廃純米
After much deliberation with Yamori, I decided to go for this one, of which there were only two bottles left, because I thought it was already sold out. The flavor is as easy to drink as a white wine, but with a strong sake flavor, and it is simply "delicious. The specs are as follows Rice used: Hitogochi and Yamae-Nishiki (both from Nagano Prefecture) Polishing ratio = 50%. Sake meter = -3 Acidity = 1.6 Amino acidity = 1 (From the Yutaka Meishu website) This would be fine for eating, or even on its own, or with sweets or cookie lines. When this one becomes available, I would like to get a bottle of Yamori, which I passed up on this time. So, I enjoyed this bottle from one of the prestigious breweries that represent the five breweries of Suwa in Shinshu. _.) _
Japanese>English
山廃純米山廃純米
Kagatobi勢純米吟醸ひやおろし
FukumitsuyaIshikawa
alt 1
alt 2alt 3
Mia Cucina (ユーコープ ミアクチーナ鶴巻店)
家飲み部
51
山廃純米
The second stage of hiyaoroshi is a hiyaoroshi from the Sei series of Kagatobi, a famous sake from Ishikawa, the country of Kaga. With a moderate ginjo aroma and the crispness that only Kagatobi can offer, this local sake from Kaga Hyakumangoku is no exception. The specs are as follows Rice used = Japanese rice Polishing ratio = 60 Sake degree = +5 Acidity = 1.5 Yeast used = In-house yeast (From Y! Shopping website) It has the umami and sharpness of hiyaoroshi. It is a good match with Kayasha, which I drank earlier. This one is likely to run out soon.......so we enjoyed this famous sake from Ishikawa, the country of Kaga_(. _.) _
Japanese>English
山廃純米山廃純米
Yuki no Bosha山田穂純米吟醸ひやおろし
Saiya ShuzotenAkita
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望月酒店
家飲み部
50
山廃純米
It's September, the long month of autumn. It is the season of hiyaoroshi, so I took home a bottle of Kayasha hiyaoroshi that caught my eye while I was shopping. It was easy to drink, with a mouthfeel like tasake (rice wine). And the specs are Rice used: Yamadaho Polishing ratio = 50-50 Sake meter = +2.8 Acidity = 1.5 (From the website of Okuhiroya, a local sake brewery) Hiyoroshi in autumn, a modern one is good, but a good old brand is also good, isn't it? So, a bottle of Akita's prestigious brewery was delicious. _.) __(. _...)
Japanese>English
山廃純米山廃純米
Tomioプルミエアムール純米
Kitagawa HonkeKyoto
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三河屋
家飲み部
36
山廃純米
First Tomio. I bought it expecting it to be sweet and tasty, looking at the Alc. and Sake degree. As I expected, it was sweet and tasty, and I was right to buy it. The specs were as follows. Rice used = Japanese rice (place of origin unknown/koji and koji) Rice polishing ratio = 60:80 Alcohol content = 13 Sake meter = -34.0 Acidity = 4.3 (From the brewery's website) A versatile low-alcohol junmai sake that can be served with grilled pork belly, cheese, sashimi, or anything else. We can't help but hope for the release of a sparkling Premiere Amour (((^^;))), so we enjoyed this bottle from a prestigious brewery in Fushimi, Kyoto. _.) _(..._...)
Japanese>English
山廃純米山廃純米
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家飲み部
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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
山廃純米山廃純米
Sharaku播州愛山一回火入れ純米吟醸
Miyaizumi ShuzoFukushima
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望月酒店
家飲み部
48
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
山廃純米山廃純米
OCEAN99青海純米吟醸原酒生酒無濾過
Kankiku MeijoChiba
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望月酒店
家飲み部
38
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
山廃純米山廃純米
Yamamotoスパークリング純米吟醸生酒
YamamotoAkita
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望月酒店
家飲み部
45
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
山廃純米山廃純米
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三河屋
家飲み部
39
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
山廃純米山廃純米
Shinkameワンカップ純米
Shinkame ShuzoSaitama
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Koyama Shoten (小山商店)
カップ酒部
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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
山廃純米山廃純米
Maruhi限定生酒純米山廃生酒
HiraizumihonpoAkita
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Koyama Shoten (小山商店)
家飲み部
36
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
山廃純米山廃純米
Koeigiku黄昏Orange原酒生酒無濾過
Koeigiku ShuzoSaga
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望月酒店
家飲み部
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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
山廃純米山廃純米
Denshu四割五分 百田純米大吟醸
Nishida ShuzotenAomori
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望月酒店
カップ酒部
48
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
山廃純米山廃純米
Mansakunohana巡米70‐亀の尾‐純米原酒
Hinomaru JozoAkita
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望月酒店
家飲み部
48
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
山廃純米山廃純米
KankobaiTORECE(トレセ) 雄町純米吟醸
Mie
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望月酒店
家飲み部
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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
山廃純米山廃純米
Tengumai能登半島地震復興支援酒純米山廃
Shata ShuzoIshikawa
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望月酒店
家飲み部
41
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
山廃純米山廃純米
Tedorigawa特醸 男の夢大吟醸生酒荒走り
Yoshida ShuzotenIshikawa
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望月酒店
家飲み部
41
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
山廃純米山廃純米
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望月酒店
家飲み部
41
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
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