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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

Registered Date

Check-ins

238

Favorite Brands

4

Hall of Fame

OkunokamiHanaabi

Most Check-in Brands

Okunokami
9(8.91%)
AKABU
7(6.93%)
Zarusohorai
6(5.94%)
Kikumasamune
5(4.95%)
Kamoshibitokuheiji
5(4.95%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
30(12.61%)
Fukushima
21(8.82%)
Kanagawa
20(8.4%)
Niigata
18(7.56%)
Nagano
16(6.72%)

Venues With Most Check-Ins

望月酒店
37(50.68%)
三河屋
13(17.81%)
Koyama Shoten (小山商店)
7(9.59%)
寿屋酒店
4(5.48%)
北海道どさんこプラザ
3(4.11%)

Timeline

山廃純米山廃純米
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望月酒店
お燗酒部
37
山廃純米
The first natural sake, first warmed sake. The acidity and sweetness unique to the sake's origins are perfectly matched, making it easy to drink, reminiscent of a yogurt drink. I'd like to tell you about the specs, but since I'm not privy to most of them, I'll skip it this time. I'm sure it will be different when heated over hot water, so next time I will warm it over hot water.
Japanese>English
山廃純米山廃純米
Mansakunohana月宵 Rich Sweet純米吟醸
Hinomaru JozoAkita
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三河屋
家飲み部
47
山廃純米
I finally started having withdrawal symptoms, so I went to the liquor store for the first time in a few weeks. Among the various Manzaku I've been drinking, this was the first Gasshiroi. It is the opposite of Umakara, with its low alcohol content, a mild flavor, and the natural sweetness of rice spreading through the bottle. The specifications are almost all written on the label on the back of the bottle, so I'll spare you the details. I think this Gassho-Yoi might be better with cheese than as a food wine. However, since it's before my paycheck, I'll have it with potato chips. Personally, I think it would be good with snacks. So, I enjoyed this bottle from a prestigious brewery in Yokote, Akita.
Japanese>English
山廃純米山廃純米
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Odakyu OX
家飲み部
44
山廃純米
It has been a long time since we have posted a new Koshino-Kanbai brand, Kaiswa i.e., Sai, which is our first Koshino-Kanbai. It has a modern sake flavor and cuts through quickly while retaining the Koshino-Kanbai character. The watery mouthfeel that is typical of this sake is still present. This kusawa is easier to drink than the white label. Let's take a look at the specs. Rice used: Gohyakumangoku (Niigata Prefecture), Yamadanishiki (Hyogo Prefecture) 　　　　Yamadanishiki (produced in Shizome-cho, Miki City, Hyogo Prefecture), and other rice suitable for sake brewing 　　　　All other rice used Rice polishing ratio: 50%. Sake degree = +2 (From the Ishimoto Sake Brewery website) Since it is so modern and easy to drink, we would like to try another new variety, Amane. So, the three new varieties of Echigo are delicious 🙇.
Japanese>English
山廃純米山廃純米
AKABU翡翠純米吟醸
赤武酒造Iwate
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山中屋酒店 本厚木ミロード店
家飲み部
45
山廃純米
It's been a long time since I've had this Akabu. The freshness and sweetness of the wine is always there. Unfortunately, the specifications of this brand are not disclosed even if you visit the website of a sake store. However, as a summer sake, it is light with an Alc. of 13, so it would be fine as a food sake....... So, this is the best sake representing Iwate in a long time.
Japanese>English
山廃純米山廃純米
Algo日本酒5.0純米
GekkeikanKyoto
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AEON Liquor (イオンリカー 本厚木店)
個性的なお酒愛好会
43
山廃純米
Argo, produced by Gekkeikan, has been on my mind for a long time. It is a unique sake with only rice and rice malt at this strength, in other words, it is a junmai type sake. The rice flavor is very light because it's just an ordinary sake, but it's perfect for those who are planning to debut a non-sparkling, authentic sake. The specifications of the sake, from the rice polishing ratio to the sake degree, were almost all unknown... However, I personally did not dislike the flavor, so I hope I can drink it again when I feel like it. After all, the world of sake is very deep! So, a new type of sake produced by a long-established sake brewery...delicious!
Japanese>English
山廃純米山廃純米
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AEON Liquor (イオンリカー 本厚木店)
カップ酒部
35
山廃純米
I stopped by Aeon Liquor for a bottle of Argo, and bought it with Argo. Compared to Mio of the same lineage, it has a slightly weaker fizz and sweetness. The alcohol content is also slightly higher, between 7 and 8. The specifications, except for the alcohol content, were not available (*_*), so the rice polishing ratio and the specific name were also unknown. With this fizziness and flavor, pairing with sweets might be a good idea ^_^The capacity of 1 gou is a good size to drink up. By the way, the bottled can is registered in the cup sake group because I personally consider it to be in the cup sake category. I personally appreciate it if Mio also releases this style can. So, a new sparkling sake! Thank you very much for your kind attention.
Japanese>English
山廃純米山廃純米
Kanae槽口直汲み限定品純米大吟醸原酒生酒無濾過
Shinshu MeijoNagano
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Koyama Shoten (小山商店)
ずくだせ！信州の日本酒
48
山廃純米
After a final battle with Akabu at Koyama Shoten, which I had not been able to visit for a long time, I decided to ding it for the first time in about six years because of the scarcity of the quantity in circulation. This time, it was directly pumped from the tank. It has a moderate freshness and sweetness of rice, and is so easy to drink that it is hard to believe that it is 16%. The specs are as follows Rice used: Kinmon-Nishiki Rice Polishing Ratio = 50-50 Sake degree = -6 (From Kushikuma Sake Shop website) This time, too, a four-pack bottle seems to be killed in the blink of an eye😅. I changed my cell phone to the latest model and made a fresh start. I want to be more energetic in my Sake exploration. So, I enjoyed the sake that represents the best of Shinshu 🙇.
Japanese>English
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望月酒店
家飲み部
42
山廃純米
It's that time of year again: Motohira, a PB sake from Mochizuki Shoten, a long-established liquor store in Atsugi. This year, the label has been completely redesigned by Ms. Ohashi, an artist living in Midori Ward, Sagamihara City, Kanagawa Prefecture. This year's Motohira also has no complaints about its deliciousness and perfection. The Alc. degree is also easy to drink at 14. It is perfect to drink by itself or with snacks as it was this time. _.) _(. _.)
Japanese>English
しん栗
Good evening, Mr. Yamahai Junmai! Motohira with a new label ✨I'm getting it too! I'm looking forward to seeing your comments 🍾. It's currently waiting in the fridge, so I'll try to uncork it this weekend 🍾.
Japanese>English
山廃純米山廃純米
Keisen蔵元限定販売酒純米吟醸無濾過
Yanagisawa ShuzoGunma
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家飲み部
45
山廃純米
This bottle of 2022BY was given to me by my sister and her husband. As soon as I poured it into a sake cup with five ladles, it had a magnificent brownish color (◎-◎;). I couldn't find any details about the product when I googled it, except that it is made from glutinous rice, so I'll spare you the specs. I don't know if it is this color because it is made from rice cake? It has a light aroma of aging, so it must have been aged at least a while. But I think this is enjoyable in its own way... So it's a good aged bottle. I think it's a good bottle, and it's delicious. _.) _(... _...)
Japanese>English
山廃純米山廃純米
翠玉裏翠玉純米吟醸
Ryozeki ShuzoAkita
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三河屋
家飲み部
42
山廃純米
Suitama (Emerald) was created by Ryoseki of Akita under the direct supervision of Takagi Sake Brewery. This time, we have a limited edition of the back brand, so called "Ura-Suidama". The biggest difference from the regular Suitama is that Ura-Suiyama is not sweet and tasty, but dry and crisp, and has a slight color like a mature sake. Not only the brand name, but also the flavor is the exact opposite, and the name "Ura-Suidama" is true to its name. The specs are as follows Rice used: Akita rice Polishing ratio = 50%. Sake meter = +3.1 Acidity = 1.3 Amino acidity = 0.9 (From the Akimoto Sake Shop website) Personally, I think it has the sharp dryness of the three Echigo brands (Koshino-Kanmei, Kubota, and Sukibarizuru) with a good umami flavor. This one is clearly more enjoyable to drink than the more dry and crisp Koshino-Kanme. Nowadays, the essence of Japan's leading sake breweries has been incorporated into the back brand, and it is delicious. _.) _(. _.)
Japanese>English
山廃純米山廃純米
Zarusohorai出羽燦々 槽場直詰無濾過生原酒特別純米原酒生酒無濾過
Ooyatakashi ShuzoKanagawa
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三河屋
家飲み部
42
山廃純米
This is the first lime label in two years. I'll spare you the details, as I've already reviewed it before. It's still as piquant, fresh and sweet as ever. I was right to choose this one instead of the Mimuro Cedar I saw at the first Mochizuki I stopped by🥰.
Japanese>English
山廃純米山廃純米
Ryozeki両関ラボ 蔵付酵母純米吟醸
Ryozeki ShuzoAkita
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三河屋
家飲み部
42
山廃純米
It was displayed in the refrigerated case at the store along with two kinds of Ura-Suiyu, and this was the last bottle, so I chose this one. This was probably the easiest to drink among the low-alcohol sweet sake I have had so far. The specs are as follows Rice used: Ippozumi Rice polishing ratio = 50%. Sake meter = -18.5 Acidity = 1.8 Amino acidity = 0.7 Yeast used = brewer's yeast (From the Aihara Sake Shop website) I also took a picture of the specs from the store where I bought it, Mikawaya, so I've uploaded that as well. It's been a while since I found a bottle that I thought "This is it! I think I have found a bottle that I can think "this is it" after a long time. _.) __(..._...)
Japanese>English
山廃純米山廃純米
Zarusohoraiしぼり立て生原酒特別純米原酒生酒
Ooyatakashi ShuzoKanagawa
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望月酒店
家飲み部
46
山廃純米
This is the first freshly squeezed raw sake from Zancho Horai. Because it is a tokuso-jun, the ginjo aroma is low. In the mouth, there is a light gasiness, followed by a nutty sweetness that is nothing short of delicious. The specs are as follows Rice used: Chiba rice Polishing ratio = 60 Sake meter = -3.0 Acidity = 2.0 (From Kamakura Yamadaya website) After seeing the brewery's Instagram, I was right to go straight to the liquor store after work. So, a bottle from one of my favorite breweries in Kanagawa, Japan, was delicious. _.) _(. _.)
Japanese>English
山廃純米山廃純米
Shosetsu山田穂純米大吟醸
Kanzawagawa ShuzojoShizuoka
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望月酒店
家飲み部
41
山廃純米
Did you drink the new sake of a certain grape wine last week? I enjoyed it very much. So, here is a bottle for you this time. It's been a while since I've had one from Shizuoka, hasn't it? This time, it is from Kamizawagawa Sake Brewery, which has a brewery in Shimizu City (now Shimizu Ward, Shizuoka City), the familiar place where Chibimaruko-chan was filmed. Although it is a junmai-daigin, the ginjo aroma is modest. However, its fruity sweetness is unique. The specs are as follows Rice used: Yamadaho (for both koji and kake) Polishing ratio = 50%. Sake degree = +3.5 Acidity = 1.1 (From Sabun Sake Shop website) The documents for the year-end adjustment were safely prepared, and we only had to submit the original documents. This time it was more like an after-dinner drink, but it could be enjoyed either as an after-dinner drink or on its own. _.) _(..._...)
Japanese>English
山廃純米山廃純米
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三河屋
家飲み部
42
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
51
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
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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
37
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
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