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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

234

Favorite Brands

4

Hall of Fame

OkunokamiHanaabi

Most Check-in Brands

Okunokami
9(9.09%)
Zarusohorai
6(6.06%)
AKABU
6(6.06%)
Kikumasamune
5(5.05%)
Kamoshibitokuheiji
5(5.05%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
29(12.39%)
Fukushima
20(8.55%)
Kanagawa
20(8.55%)
Niigata
17(7.26%)
Nagano
16(6.84%)

Venues With Most Check-Ins

望月酒店
36(50.7%)
三河屋
12(16.9%)
Koyama Shoten (小山商店)
7(9.86%)
寿屋酒店
4(5.63%)
北海道どさんこプラザ
3(4.23%)

Timeline

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望月酒店
カップ酒部
36
山廃純米
I bought a cup of Uraroman, which I was able to get my hands on, as well as a cup of Niida Honke's sake for warming up. I tried it at the lukewarm level, but the strong acidity, which is characteristic of a sake made from a traditional sake yeast, was so pronounced that it could be described as a sake that reeked of the old days. I would like to go on to the specifications, but I couldn't find anything other than the rice polishing ratio and alc. Although it has the strong acidity of a sake made from the traditional sake yeast, the low alcohol content (14%) makes it easy to drink and does not interfere with meals. A bottle of natural sake, heated to order, was also delicious. _.) _(..._...)
Japanese>English
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寿屋酒店
家飲み部
36
山廃純米
A "genius shooter" comes to our house. Mitsui no Kotobuki 14 Dai-harakuchi (Mitsui's Kotobuki 14), as you can see from the brand name, is a big (super) dry wine with a sake degree of +14. The specs are as follows Rice used: Yamadanishiki Polishing ratio = 60 Alcoholic Beverage = 14 Sake strength = +14 Acidity = 1.8 Amino acidity = 0.9 (From Yamatoya Sake Shop online store) I paired this with Engawa's Shio-Kombu-Gai, and it was a nice pairing without the sake smell I felt. If it had been fruity, it would have been even better.
Japanese>English
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望月酒店
家飲み部
39
山廃純米
The second bottle was at Yoshida Kura in Kaga, Ishikawa. It is clearly different from the earlier Morishima, with a powerful effervescence and a melon-like flavor that spreads on the palate. The alcohol content is 13%, so it may be a good step up from Shochiku Ume's Mio. The specs are Rice used: Ishikawa Kinshitsu (both rice and rice malt) Polishing ratio = 60 Sake meter = ... Yeast used = ... Acidity = .... Amino acidity = ... (From the Yamatoya Sake Shop website "Online Shop") I think this bottle can be served either by itself or with sweets. So this bottle is also delicious. _.) _(..._...)
Japanese>English
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望月酒店
家飲み部
37
山廃純米
It is a trio from the Kanto region. It has a fizziness and a slight bitterness that can be felt in the mouth, and since it is at the junmai level, the ginjo aroma cannot be felt that much. The specs are Rice used: Miyamanishiki (both rice and rice malt) Polishing ratio = 60%5 Sake meter = +4 Acidity = 1.8 (From Sabun Sake Shop website) When I paired it with bonito sashimi on the day of consumption, the fizziness was more pronounced than when served by itself, which is probably a good thing. So this bottle was also delicious _(. _.) _(. _.)
Japanese>English
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NarutodaiOnto the table純米吟醸
Honkematsura ShuzojoTokushima
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北海道どさんこプラザ
家飲み部
30
山廃純米
The third and final bottle was Naruto sea bream from Tokushima, known for its Awaodori dance. Unlike the second bottle, this one is close to the first bottle, Otokoyama, with sweetness and umami at the forefront. And here are the specs Rice used = Tokushima rice Polishing ratio = 50% (from the bottle label) Sake meter = +2 Acidity = 1.6 Amino acidity = 1.5 Yeast used = Kyokai 1401 We would like to match it with sea bream dishes, in honor of the Naruto sea bream on the label. The third and last bottle was also delicious. _.) _(..._...)
Japanese>English
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北海道どさんこプラザ
家飲み部
27
山廃純米
The Arc de Triomphe is coming soon, so the second bottle is one that has a strong connection with Symbol Rudolph. In addition to the sweetness and umami of the rice, it has a slightly stronger bitterness than Otokoyama. The specs are Rice used: Gohyakumangoku and modified Omachi (produced in Shimane Prefecture) Polishing ratio = 50-50 Sake degree = +4 Acidity = 1.5 Yeast used = Kyokai No. 901 (awa-less) Personally, I think this bottle would be a good pairing with slightly stronger flavored snacks. So, my first Shimane sake, delicious _(. _.) _(. _.)
Japanese>English
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北海道どさんこプラザ
家飲み部
27
山廃純米
This is the first sake from Hokkaido, the land of the north. The sweetness and umami of the rice is tightly balanced by the dry flavor, making it a sake that I personally never get tired of drinking. The specs are as follows Rice used: Hokkaido Ginga Polishing ratio = 60% (for both rice and rice malt) Sake degree = +1 Acidity = 1.6 (From Tomozoe's website) According to the website, a 300ml bottle is called a "Gosun-bottle". This bottle is suitable for both as a food sake and as a stand-alone sake, and I personally think that I may buy it again. A great sake from the northern lands, delicious! _.) _(..._...)
Japanese>English
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Yukinobijin吟の精純米吟醸ひやおろし
Akita JozoAkita
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望月酒店
家飲み部
35
山廃純米
I finally got my hands on a bottle of Akita Brewery's Yuki no Bijin, which was severely damaged by the torrential rains. As I peeled off the outer metal cover and prepared to drink it, the cork lifted up with a "pop! The sweetness and fizziness that comes immediately after drinking, it's been a while since I've had a sake with such a strong fizziness. And the specs are Rice used = Gin no Sei Rice polishing ratio = 50%. Sake meter = -1 Acidity = 1.5 Yeast used = K601 Form=Heated (From Imanaka Sake Shop website) The only thing we can do now is to support them by buying and drinking. Don't lose, Akita Brewery! We will not lose 💪💪💪💪 This one was also delicious _(. _.) _
Japanese>English
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KISSYO SELECT
カップ酒部
36
山廃純米
This is the first time I've had a 250ml can of Yebisu. I brought it home because it was an unexplored sake from Tottori, and because it was labeled with the late Shigeru Mizuki, whom I adored, and was super dry. As soon as I drank it, I felt a slight sweetness, but I did not feel the dryness as described in the label, but as it got closer to room temperature, the dryness started to peek out. The mouthfeel is like a sake that was made a long time ago. The specs are as follows Rice used: Gohyakumangoku (both rice and rice malt) Polishing ratio = 60% (the label says 50%) Sake degree = +15 Acidity = 1.3 (From the Inoueya Sake Shop website) Personally, I felt that the flavor was not as rich as it should be, so I think it would be better to pair it with food that has a slightly stronger flavor. In any case, it was delicious again this time. _.) _(..._...)
Japanese>English
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DATE SEVENSEASON Ⅱ episodeⅡ 山和 style純米大吟醸
Yamawa ShuzotenMiyagi
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寿屋酒店
家飲み部
31
山廃純米
This year's Date7 is brewed by Yamawa Shuzo, the brewery responsible for this year's sake, but I can't say for sure since I've never had Yamawa itself. I can't say for sure since I've never drunk Yamawa itself, but it is mild and has no effervescence. After the Manzaku, I have the impression that it is quite light in flavor... As for the specifications, since it is a joint brew, the main specifications other than the rice polishing ratio are unknown, or at least not listed. Polishing ratio = 40:77 Condition: Heated (From Sakaya Kurihara's website) I heard that Haginotsuru Ver. was also available, but it was sold out. I would like to try that one next time. At any rate, thank you to all the people involved in the seven Miyagi breweries for the delicious sake_(. _.) __(. _...)
Japanese>English
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三河屋
家飲み部
36
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
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IppakusuiseiMoving Saturday貴醸酒
Fukurokuju ShuzoAkita
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望月酒店
家飲み部
36
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
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Daishichi爽快冷酒純米生酛
Daishichi ShuzoFukushima
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望月酒店
家飲み部
36
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
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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
37
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
30
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
28
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
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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
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Afuri別誂酒純米生酛
吉川醸造Kanagawa
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家飲み部
38
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
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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.
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