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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

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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望月酒店
家飲み部
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山廃純米
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
家飲み部
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山廃純米
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.
Japanese>English
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 🍾.
Japanese>English
山廃純米
Thanks for the rice _(. _.) _
Japanese>English
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家飲み部
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山廃純米
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. _.) _
Japanese>English
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SharakuFUKUSHIMA SAKE PROJECT純米吟醸
Miyaizumi ShuzoFukushima
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望月酒店
家飲み部
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山廃純米
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. _.) _
Japanese>English
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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.
Japanese>English
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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家飲み部
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山廃純米
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.
Japanese>English
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酒舗まさるや たまプラーザ店
家飲み部
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山廃純米
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. _.) _
Japanese>English
山廃純米山廃純米
SasamasamuneFUKUSHIMA SAKE PROJECT生酒貴醸酒
Sasamasamune ShuzoFukushima
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酒舗まさるや たまプラーザ店
家飲み部
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山廃純米
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!
Japanese>English
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オーケーストア 伊勢原店
家飲み部
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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.
Japanese>English
山廃純米山廃純米
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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家飲み部
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山廃純米
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.
Japanese>English
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OCEAN99 銀海‐Departure‐純米吟醸原酒生酒無濾過
Kankiku MeijoChiba
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ペアリング部
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山廃純米
This is the first sake from Chiba. It was a week after purchase when I first sipped it. A light effervescence and sweet and sour flavor came immediately after taking a sip. Despite the "be careful when opening the bottle" written on the label, the bottle was not blown open. The specs were Rice used = rice suitable for sake brewing (brand unknown) Rice Polishing Ratio = 50%. Sake meter = -3.0 Acidity = 1.2 (From Sakaya Kurihara website) Personally, I think it would be good paired with cheese or cookie-type sweets.
Japanese>English
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家飲み部
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This is actually the second local sake. When the bottle is first opened, there is not much aroma. The mouthfeel is mild and there is almost no fizz. The specs are unknown, perhaps because it is a special form of sake that is not bottled as jungin. I would like to try another sake with a specific name. It's not a bad idea to try some local sake.
Japanese>English
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Chosen because of the label design and low alcohol. It has a slightly sweet flavor, followed by a light effervescence. A bottle that you don't get tired of drinking? I couldn't find out the specs, so I decided to pass.
Japanese>English
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Tsuchida別誂純米吟醸生酛
Tsuchida ShuzoGunma
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家飲み部
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山廃純米
This is the first Tsuchida. The acidity is unique to the sake yeast, and the yellow malted rice for shochu combined with the unique sweetness spreads on the tongue. The specs of acidity, sake and amino acidity are unknown. Is this one a long time since we had a bottle of it? If so, yesterday's Yamamoto might be more to my liking... with curry for dinner.
Japanese>English
山廃純米山廃純米
Yamamotoバタフライパープル純米吟醸
YamamotoAkita
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家飲み部
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山廃純米
This is Yamamoto's third bottle. The third bottle was purple, following black and Doukara. Unlike Shinmasa, which is a member of the NEXT5 in Akita, it is a light, pale sake, so there is almost no shwashiness to it. Personally, I think it is a sake from a decade ago. And the specs are Rice used: Kame-no-o (both rice and rice malt) Polishing ratio = 50%. Yeast used = Akita yeast No12 Sake meter = +3 Acidity = 1.8 (From Kagataya Sake Shop website) Served with sesame-dressed dumplings, which have a consumption date of the day. I'm looking forward to tasting the Tsuchida I bought with it, which I will post tomorrow.
Japanese>English
山廃純米山廃純米
Roman裏ロ万 一回火入れ純米吟醸
Hanaizumi ShuzoFukushima
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望月酒店
家飲み部
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山廃純米
First back label. No reaction when opening the bottle, probably due to the lack of fizz. The mouthfeel is very mild. The sake is said to be a blend of several types of Romain, so the sake level and other specs were not disclosed. The rice used is known, so I'll leave it at that. Rice used = Kake: Minamiaizu Yumenokou, Himenomochi Koji: Gohyakumangoku from Minamiaizu Polishing ratio = 60% for both the koji and the finished product Yeast used = Utsukushima dream yeast (F7-01) (From the Kagataya Sake Shop website) I think the sake level is +/- 0 or +1... It is good not only for a meal but also for a snack. It's delicious!
Japanese>English
山廃純米山廃純米
Bo雄町純米大吟醸原酒生酒無濾過
外池酒造店Tochigi
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家飲み部
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山廃純米
On the way back from the Mashiko Pottery Fair, I bought a bottle at Okada, a local sake shop in Mashiko. It is a limited distribution product, so it can only be purchased at special dealers. It is a Junmai Daiginjo, and the mouthfeel is refreshing, but the aroma is fruity but not that strong. The toji, Makoto Ono, is a certified toji of both Shimono and Nanbu (according to the brewery's website). The specs are as follows Rice used: Omachi Jyuwari from Okayama Prefecture (both rice and rice malted rice) Polishing ratio = 50%. Sake meter = ? Acidity = ? Amino acidity = ? (From Hataya Shoten HP) Next time, I'll pay a visit to the brewery and see if it's an old brand.
Japanese>English
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Urakasumiそぞろ純米
SaraMiyagi
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家飲み部
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山廃純米
It has been a long time since I have seen Urakasumi. I was attracted by the claim that it was recommended by Mr. Rui Yoshida, whom I look up to as my mentor. The sweetness of the rice, which is typical of Urakasumi, is matched by a slight spiciness that enhances the overall flavor, making the cup and the meal go down a treat. But what are the specs? Rice used = Manamusume Rice polishing ratio = Rikuwari Goubun Sake meter = +1 to +2 Acidity = 1.3 Amino acidity = ? (From Urakasumi website) A good friend for dinner. Next Monday, I would like to have a drink with my teachers through the TV screen.
Japanese>English
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吉川醸造
家飲み部
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山廃純米
This is the first sake from Isehara, a neighboring town. The sensation of drinking this sake was the rich sweetness, acidity, and bitterness characteristic of Omachi. I was surprised at how different it was from the Jyushiro, even though they are the same in terms of "richness and umami. After all, the world of Ponshu is very deep... So, what are the specs? Rice used = 100% Omachi from Okayama Prefecture (both rice and rice malt) ← So, Bizen? Akaban? Water used for brewing = subsoil water from the Amezumi River Rice polishing ratio = 50%. Sake meter = +2 Acidity = 1.3 Amino acidity = 0.9 Yeast used = Kyokai No. 1001 (From the brewery's website) We drank it with a hamburger steak we received as a gift. There are other series of this Amefall, so I would like to drink them, too.
Japanese>English
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Kikumasamuneしぼりたて大吟醸
Kikumasamune ShuzoHyogo
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カップ酒部
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山廃純米
It has been a long time since I have had a Kiku-Masamune. It has a gorgeous aroma like a Daiginjo, and while it is a little dry, the sweetness of the rice is well balanced. The specs are as follows Rice used = Domestic rice (both rice and rice malt) Sake meter = +3.5 Sake quality = Dry and neat Acidity and amino acidity = ? (From Kiku-Masamune website) I had it with fried oysters and grilled chicken. I heard they also have Junmai Daigin, so I'd like to try that too.
Japanese>English
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