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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

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

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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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.
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Hitotoki白 純米純米発泡
RokkasenYamagata
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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.
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Kubotaスパークリング発泡
Asahi ShuzoNiigata
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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
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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. _.) __(. _...)
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Bakuren超辛口吟醸吟醸生酒
Kamenoi ShuzoYamagata
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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!
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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. _.) _
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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
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望月酒店
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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!
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翠玉純米吟醸生酒無濾過
Ryozeki ShuzoAkita
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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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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. _.) _
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望月酒店
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This Yamahai junmai-shu made with Miyamanishiki Nishiki is brewed by Ichinoya, a brewery in Omachi, Nagano, and was purchased at Mochizuki Shoten in Atsugi. As soon as I opened the bottle and took a sip, my tongue was hit with a sourness characteristic of Yamahai. Although I have drunk several brands of Yamahai sake in the past, this may be the first one with such a strong acidity... 😅Personally, I think it would be a good choice for a mid-meal drink, and it would also be a good match with strongly seasoned potato chips.
Japanese>English
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望月酒店
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Atsugi is a PB brand created to commemorate the 100th anniversary of Mochizuki Shoten, and the brewer is Aihara Shuzo of Hiroshima, well known for its Amego no Tsuki. It has a loose melon flavor, with a perfect match of sweetness, sourness, and bitterness, and at 14% alcohol by volume, it can be drunk with gusto. The label is also stylish, with a sphere that seems to imitate a sake grove. The label is also stylish, with a sphere that seems to resemble a sake forest. Next time, it might not be a bad idea to try the brewery's main brand, Amego no Tsuki.
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しん栗
Hello Mr. Yamahai Junmai! I see you drank Motohira BLACK 🍶. I've only had the pink one, so I'm curious about it. I've only had the pink one, so I'm curious to try it. I will refer to your review 🍾.
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山廃純米
Thanks for the rice _(. _.) _
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This is the first Sawaya-Matsumoto series. Kocon is a rare brand whose rice polishing ratio and specific name are undisclosed. However, this Kocon is a rare brand whose rice polishing ratio and specific name are undisclosed. However, it is easy to drink with its low alcohol content of 13 degrees, which makes the cup go down a treat, in a good way. With kama-age firefly squid as a side dish...it was delicious. _.) _
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SharakuFUKUSHIMA SAKE PROJECT純米吟醸
Miyaizumi ShuzoFukushima
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望月酒店
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The first one is the Collage, the second one is the Collage, the third one is the Collage, the third one is the Collage, the third one is the Collage, the third one is the Collage, the third one is the Collage, the third one is the Collage, the third one is the Collage, the third one is the Collage, the third one is the Collage, the third one is the Collage, the last one is the Collage. The last one is a limited edition of 3,000 bottles of all four types. The pairing with my favorite mussels was perfect and delicious. _.) _
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This bottle, the fourth brewery in Kanagawa Prefecture, is from a sake brewery that resumed home brewing in 2018. The label on the bottle reads "Sake Degree +/- 0," which is neither spicy nor sweet, similar to the Tasake Tokujun that I drank before. The label on the back of the bottle has all the specs, so I won't go into them here. I would like to try another brand of this Setoichi. With the rest of yesterday's meat dish as a snack... this is good enough for me.
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山廃純米山廃純米
菊勇阿夫利清流米 生酛はるみさけ純米生酛
吉川醸造Kanagawa
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This is the second bottle of ponshu from Yoshikawa in Isehara. I was curious about it because the brewery was promoting it on Instagram or something, so I found it at Mikawaya in Ebina and bought it. I was curious about this sake because I saw it on Instagram and was curious about it, so I bought it at Mikawaya in Ebina. The taste and aroma were both modern and full-bodied, with a glimpse of the acidity characteristic of a sake brewed with a traditional sake yeast yeast. The specs other than the label description are as follows Sake degree = -22 Acidity = 3.6 Taste Type = Fresh and fluffy (From the brewery's website) It is served with bacon from Famima, but you can also enjoy it without bacon.
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酒舗まさるや たまプラーザ店
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The second bottle of Kijo-zake was a Musical Instrument Masamune. It has a juicy, slightly fizzy feeling that comes immediately after drinking. Just like Mitsuya Cider without half of the carbonation. And the specs are Polishing ratio = 60 Sake meter = -9.0 Acidity = ? Rice used = ? (From Sakaya Kurihara's website) It is even easier to drink than Sasamasamune, which I posted earlier. It is a quintessential brand of Oki Daikichi. It's a pinch of sake, and it's delicious. _.) _
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山廃純米山廃純米
SasamasamuneFUKUSHIMA SAKE PROJECT生酒貴醸酒
Sasamasamune ShuzoFukushima
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The second one of the New Year. First visit of the year to the sake shop Masuruya Tama Plaza. I found a bottle of Sasamasamune Rum-chan there, and brought it home along with a bottle of Kijo-zake, a musical instrument. When I got home, I looked carefully at the label on the back of the bottle and found that this Sasamasamune is also a kijoshu. I should have bought the Junjo sake on the shelf instead of the one in the fridge (-_-). The sensation of drinking it was that there was no fizziness. It was a bit like the Shinmasa blanched cat that I drank before. And what are the specs? Ingredient rice = Yume no Kou Polishing ratio = 60%. Sake meter = -25 Acidity = 1.8 (From the long-established Kadoya website) We paired it with Ajitama from Famima for a tasting. Have a good Pon-Shu life this year!
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オーケーストア 伊勢原店
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The first drink of the new year was a bottle of wine I bought at OK Isehara at the end of the year (or was it before Christmas?). I bought it at OK Isehara store at the end of the year. First of all, the way to drink it is very unique. The label said it should be drunk at a temperature lower than 5℃ or higher than 50℃, so I chilled it. First of all, the color of the sake was amber-red, which made me wonder if it was a long-aged sake. The flavor is sweet and sour with a hint of sherry. The flavor is sweet and sour with a hint of sherry? It was sweet and sour, and seemed like a sherry or Daruma Masamune. It was also sweet and sour, like a sherry or a Daruma Masamune. The specs are as follows Rice used: Gohyakumangoku and Koshibuki Polishing ratio = 60 Sake meter = -40.0 Acidity = 5.0 Amino acidity = 2.8 (From Tamagawa Shuzo website) Food pairing seems to be quite selective...this time, I paired it with salmon marinated in malted rice. We wish all the users of "sake-no-wa" the best of luck as we sip this year's sake, hoping to find another wonderful bottle. A day later, today (1/4), I had it halfway between hot and tobikiri (a kind of warmed sake). It tastes like a cider without the carbonation. Personally, I prefer it heated.
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Zarusohorai出羽燦々 槽場直詰生原酒特別純米原酒生酒
Ooyatakashi ShuzoKanagawa
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This is the second bottle of this year's Zanzou Hourai (the first bottle was at the previously mentioned "queen"). The fruity and light effervescence, like white wine or muscat juice, combined with the low alcohol content of 14 degrees Celsius, makes it easy to drink. The specs are as follows Rice = Yamagata Prefecture Izuwasanbai Polishing ratio = 60 Sake meter = -8.0 Acidity = 2.1 (From Sanoya website) It is not only a food sake, but also a sake by itself or with snacks. It is a "super" delicious sake.
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