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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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Check-ins

224

Favorite Brands

4

Hall of Fame

OkunokamiHanaabi

Most Check-in Brands

Okunokami
9(9.47%)
Akabu
6(6.32%)
Kikumasamune
5(5.26%)
Kamoshibitokuheiji
5(5.26%)
Nabeshima
4(4.21%)

Sake Map

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

Venues With Most Check-Ins

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
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山廃純米
It had been a long time since I had had mansaku, and I had been curious about it for a long time. The spiciness tightens up the body while it is still full. The word "Umakara" is true! So, what are the specs? Rice used = Akita-grown rice suitable for sake brewing Polishing ratio = 50-50 Sake degree = +9 Acidity = 1.8 Amino acidity = 1.2 Yeast used = Association No. 9 (From the brewery's website) Bitter melon stir-fry is a good accompaniment, but the pairing is also perfect. I think I can drink an endless number of glasses with this one. I am sure that I will repeat this bottle. _.) __(..._...)
Japanese>English
山廃純米山廃純米
IppakusuiseiMoving Saturday貴醸酒
Fukurokuju ShuzoAkita
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望月酒店
家飲み部
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山廃純米
This is the first Ippaku Suisei I have had as a NEXT5 flavor. The melon flavor hit me the moment I drank it, so to speak. I was even more surprised to find out that it was a kijoshu when I went to the Internet to check the specifications. It is truly a sub-brand of "Moving Saturday". And the specs are Rice used: Migonishiki from Gojome Town, Akita Prefecture Polishing ratio = 50%. Sake meter = -27 Acidity = 1.5 Yeast used = Akita yeast (From Kagataya Sake Shop website) I paired it with bonito sashimi, but I would rather enjoy it by itself as a white wine or noble rot wine. But it is a Next5 sake. It was delicious. _.) __(. _...)
Japanese>English
山廃純米山廃純米
Daishichi爽快冷酒純米生酛
Daishichi ShuzoFukushima
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望月酒店
家飲み部
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山廃純米
This was my first visit to Daishichi in four years. This time, there was a summer sake, so I chose it. It is light with an Alc. of 14, so it is easy to drink like water. The specs are as follows Rice used: Gohyakumangoku Polishing ratio = 60% to 90% flat polished rice Sake degree = +3 Acidity = 1.5 (From the Fukuroiya Sake Shop website) Wishing the Japanese athletes in the World Championships in Athletics good luck through the TV screen...we enjoyed this flavorful sake made with a traditional sake yeast stock. _.) __(..._...)
Japanese>English
山廃純米山廃純米
Kamonishiki荷札酒 酒未来 しぼりたて純米大吟醸
Kamonishiki ShuzoNiigata
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Koyama Shoten (小山商店)
家飲み部
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山廃純米
This one, also at Koyama Shoten. Unlike the previous Maruishi, this one has a definite fizzy taste and is similar to Shinmasa's Colors. The specs are Alc. degree = 14 degrees Rice polishing ratio = 50%. (Bottle description, sake level, acidity, yeast used, etc. unknown) Almond fish is a side dish, but it was not too harsh and tasty. _.) _(..._...)
Japanese>English
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Koyama Shoten (小山商店)
家飲み部
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山廃純米
The first visit to the sacred Oyama store after the change of category 5. The same sake, Junmai Junmai Junmai Junmai Nama-nama sake has a completely different flavor from Shinmasa, Akita's leading sake. First of all, there is almost no fizziness and it is extremely mild. Personally, I think it is more of a food sake. The specs are as follows Rice used: Manzai and Chiyonishiki Polishing ratio = 70%. Sake meter = -2 Acidity = 2.3 Amino acidity = ? (From Sakaya Kurihara website) This bottle was also delicious with dried cured ham. _.) I have a sore back because I watched the 8-hour race all day long. >д<)
Japanese>English
山廃純米山廃純米
imayotsukasaブラック今代司 極辛口純米酒純米
Imayotsukasa ShuzoNiigata
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三河屋
家飲み部
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山廃純米
This is the first super dry sake from Imadaiji in a long time. I had a hard time deciding between this one and Amei no Mizuyashiro, and went with this one because it was after Hanayuup. The roving label and frosted bottle are cool and chalet-like. The specs were on the label prepared by the store, so I started with that. Polishing ratio = 60%. Sake degree = +15 Acidity = 1.3 Not only does it have a full-bodied flavor, but the sake strength of +15 gives it a crisp finish. A weekend drink with pork cutlet and yaki-sale. Black Imadaiji, delicious! _.) __(. _...)
Japanese>English
山廃純米山廃純米
Sanran白麹 スパークリング HOWA HOWA純米原酒生酒生詰酒無濾過
外池酒造店Tochigi
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三河屋
家飲み部
41
山廃純米
It has been a long time since we have had a real sparkling wine. This is the second brand from the brewery's outer pond, and this time it is a local brand, Sanbana. The taste is easy to enjoy because of its low alcohol content of 13 degrees, just like a slightly higher alcohol level of Mio. The specs are as follows Polishing ratio = 60 The rest of the specs are almost undisclosed 😅. This bottle might be empty on Saturday ((((;))))) with seasoned mussels from Famimaru......................................again delicious! _.) _
Japanese>English
山廃純米山廃純米
Afuri別誂酒純米生酛
吉川醸造Kanagawa
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家飲み部
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山廃純米
This is the second brand of sake from the neighboring town of Isehara. It starts with sweetness and finishes with some bitterness. Personally, I think it is more like Jyushiyo. I couldn't find the specs, so I used the second photo on the back label as a reference.
Japanese>English
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Kubota千寿 秋あがり吟醸
Asahi ShuzoNiigata
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山廃純米
It has been a long time since I have posted a post, but this time I am going to post a famous sake from Niigata, Kubota Senju, which is called "Aki-agari". The flavor is just like the sake of a decade ago, with an exquisite spiciness that comes after the sweetness of the rice without a pause. The specs are Rice used: Gohyakumangoku Polishing ratio = Koji/Kake/Go-Wari-Go-Wari Sake degree = +5.0 Acidity = 1.4 (From the brewery's website, the values may vary slightly) Since the alcohol content is high at 19 degrees, it is best to drink it with sashimi. This kind of sake is not bad, and we enjoyed it. _.) __(..._...)
Japanese>English
山廃純米山廃純米
Yamaboshi爆雷辛口純米原酒生酒
RokkasenYamagata
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三河屋
家飲み部
37
山廃純米
Finally, the hottest sake in Japan arrived at our house. The first thing I said when I drank it was, "It's +28, even hotter than Bakuren! The lingering aftertaste on the tongue is also very hot, whereas the Bagelon wears off quickly, but the rice flavor is hidden in the spiciness. And the specs are Rice used: Yamagata Prefecture, Izuwanosato Polishing ratio = 70%. Yeast used = Yamagata yeast Sake meter = "+28 Acidity = 1.3 Amino acidity = 1.2 Alc. 18 degrees Celsius (From Yonezawa/Shirabu Onsen Kamoshikaya HP) The dry taste makes it a perfect match for sashimi. It was perfect with firefly squid, which was the pairing partner this time. The hottest sake in Japan.
Japanese>English
山廃純米山廃純米
Keigetsu超辛口 しぼりたて生酒特別純米生酒
土佐酒造Kochi
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家飲み部
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山廃純米
This is a bottle from Kochi, the hometown of Rui Yoshida, whom I look up to as my mentor. I was attracted by the sake degree of +11, and bought it. The taste is light but too refreshing. It was a bit off my taste buds, and I might have wanted a bit more richness. The specs are as follows Sake meter = +11 Acidity = 1.7 Amino acidity = 1.5 (From Kaygetsu website) I guess Tosa's sake should be drunk around Drunken Whale.
Japanese>English
山廃純米山廃純米
Hitotoki白 純米純米発泡
RokkasenYamagata
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家飲み部
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山廃純米
This is the first sparkling wine since Kubota, which I drank earlier. However, the alcohol content is quite low like Mio (Mio:5/Hitoshi:8), so it is easier to drink than Kubota. The specs are as follows Sake degree = -70 Acidity = 8.0 Yeast used = Association No. 7 (Sake no Hayasaka Shoten website, only the yeast used is on the brewery's website) I paired it with open red clams, which did not interfere with the pairing partner, and as expected, Yamagata sake is delicious. It was a delicious time, thank you very much.
Japanese>English
山廃純米山廃純米
Kubotaスパークリング発泡
Asahi ShuzoNiigata
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家飲み部
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山廃純米
Like "Shochiku Ume Mio", it is a sparkling style wine with Alc.12, which is slightly higher than Mio, but it is easy to drink and delicious as well. Since it is a sparkling wine, detailed specifications are not available. Rice used: Gohyakumangoku produced in Niigata Prefecture (both koji and kake) Polishing ratio = 60% (for both koji and kake) (From the brewery's website) The ratio is about 60%. This might be suitable for a chalet meal like French cuisine. It might be a good idea to buy several bottles in bulk. It was delicious tonight, too. _.) _
Japanese>English
山廃純米山廃純米
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The second stage of the sake I brought down from the altar was a Daigin from Kita-Akita, warmed to lukewarm. It was warmed up, so the acidity came out strongly (^_^; ), but I thought it was perfect for drinking as a mealtime sake. But I thought it was perfect for drinking as an in-between-dinner drink. Polishing ratio = 50%. Sake degree = (standard value) 1.0 Acidity = 1.3 (From the Kitashika website) The recommendation is to drink it chilled, so next time I'd like to try it snow-cold. This time, I might have preferred not to heat it up. 3/7 I chilled it in the fridge and had a saké. The acidity has been reduced and the flavor has changed to one that you can drink forever. The taste is unquestionable only because it is Daigin. It was delicious chilled. _.) __(. _...)
Japanese>English
山廃純米山廃純米
Bakuren超辛口吟醸吟醸生酒
Kamenoi ShuzoYamagata
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家飲み部
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山廃純米
I have longed for a black bakelan. It is a bit tamer than the red and white. The fruity taste is the same as the previous two, but the slightly lower alcohol content makes it the easiest to drink of the three. The specs are as follows Rice used: Kame-no-o Rice Polishing Ratio = 50%. Sake degree = +15 to +17 Acidity = 1.2 Yeast used = Ogawa No. 10, M310 (From the website of Abe Shoten, a brewery that produces strictly selected sake) I had it as a snack while checking out the new items in the Famima side dish....I wanted to be able to compare it with the white sake before it was served....dry sake is great!
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 first sake I brought down from the altar was a Junmai Daiginjo from Aizu Homare. The first bottle was a Junmai Daiginjo of Aizu Homare, which is also a Junmai Daiginjo, but it seems to be an Aeon Liquor original. However, it is a sake that one never gets tired of drinking, in a different sense from the light and dry sake that combines sweetness and spiciness characteristic of old-time sake. Modern refined sake is good, but a bottle like this is not so bad sometimes. I tried pairing it with two kinds of shellfish, red and white, and it was perfect without any conflict. It might not be a bad idea to try heating it up. It was delicious. _.) _
Japanese>English
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This time, it was the main brand of Aihara Shuzo, the consignor of Motohira, which I drank last time. I left it at room temperature for about 3 days after I bought it, but I thought it would be okay (^_^; ). The flavor and the top aroma are also melon, and I think it is similar to Motohira's yellow color. I have not been able to find out the details of the specs this time as well (^_^; ), but I personally think it is a bottle that can be drunk for a long time. This time, I served sashimi of flatfish, which I had bought and left over, as a side dish, but I thought a simple snack like edamame (green soybeans) would also be good. Tomorrow (Feb. 20), I would like to try it with edamame. Hiroshima sake is not to be underestimated...delicious!
Japanese>English
山廃純米山廃純米
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望月酒店
家飲み部
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山廃純米
The second bottle was Yellow Label, a direct-fermented Akaban Omachi. The second bottle was a yellow label directly made from Akaban Oumachi. The flavor, while slightly sweet, does not cling to the tongue and wears off quickly, making it an excellent mid-meal sake. The main specs of the sake is that it is a PB, so we could not find out the sake level... The store's product introduction described it as "pineapple juice," which is true... We tried pairing it with eel, and it complemented the food without interfering with the food. I paired it with eel, and it was a bottle that complemented the ingredients without getting in the way. It has a sense of cohesiveness and deliciousness that is as good as Jyushiyo's Honmaru. I was happy to be able to take it home without a lottery, as if nothing had happened. This too, I think I would be killed in the blink of an eye. The taste was "super" delicious!
Japanese>English
山廃純米山廃純米
翠玉純米吟醸生酒無濾過
Ryozeki ShuzoAkita
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家飲み部
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山廃純米
The bottle of Jungin was empty, so I opened a bottle of Tokujun which I bought with it. Although this one is sweeter, it is not too much and can be drunk easily. I think it is excellent as a food sake. The specs are as follows Rice used: Akita rice Sake meter = -6.1 Acidity = 1.4 Amino acidity = 1.3 Yeast used = not disclosed (From Sake no Abetaya website) I regret that I didn't keep the last Tokujun, so I couldn't compare the two, but they are both delicious, so it's no problem. We have a lot of No. 4 bottles that have been left on the altar, so we would like to taste them and fry them up too. The Jungin one is also delicious. _.) _
Japanese>English
山廃純米山廃純米
翠玉特別純米生酒無濾過
Ryozeki ShuzoAkita
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家飲み部
45
山廃純米
This is a sake (self-proclaimed) by Takagi Shuzo, a well-known brewer of Jyushiyo, as well as Hanayu. The last time we had a regular jungin sake, but this time it is a winter-only sake. Like the last one, it has an excellent balance of sweetness, bitterness, and acidity, and is perfect as a mid-meal drink. The specs are as follows Rice used: Akita rice Polishing ratio: Koji=5.5%, Kake=5.5%, Kake=9.5%. Sake meter = -3.1 Acidity = 1.4 Amino acidity = 1.1 Yeast used = not disclosed (From Sake no Abetaya website) I bought a bottle of Jungin, which is also raw and unfiltered, so I'd like to try a three-drink comparison of the Jyushidai Honmaru that I'm about to drink. It's been a long time since I've had Suitama, and it was delicious. _.) _
Japanese>English
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