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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

223

Favorite Brands

4

Hall of Fame

OkunokamiHanaabi

Most Check-in Brands

Okunokami
9(9.57%)
Akabu
6(6.38%)
Kikumasamune
5(5.32%)
Kamoshibitokuheiji
5(5.32%)
Bakuren
4(4.26%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
27(12.11%)
Fukushima
20(8.97%)
Kanagawa
18(8.07%)
Niigata
16(7.17%)
Yamagata
15(6.73%)

Venues With Most Check-Ins

望月酒店
33(54.1%)
三河屋
8(13.11%)
Koyama Shoten (小山商店)
6(9.84%)
寿屋酒店
4(6.56%)
北海道どさんこプラザ
3(4.92%)

Timeline

山廃純米山廃純米
Toko純米吟醸原酒
Kojima SohontenYamagata
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山廃純米
It has been a long time since I have tasted this Yamagata brand. The sensation of drinking it is that it is so light that it goes down as easily as water, but the flavor is so rich because it is a pure sake. The specs are as follows Rice used: 100% Yamagata rice (both koji and kake) Polishing ratio = 50%. Sake meter = -4 Acidity = 1.6 (From the Jizake Sake Brewers Association website) We prepared a dish of pickled southern bluefin tuna before dinner and served it with a glass of sake.
Japanese>English
山廃純米山廃純米
Nishinomon特別純米古酒
YoshinoyaNagano
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家飲み部
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山廃純米
I bought this bottle along with a bottle of Junmai-Daigin at the direct sales counter of a sake brewery where I stopped by on the occasion of Gokaicho (the opening of a sake brewery). It was the first real long-aged old sake from the "Sake Brewery" of the same name. The feeling of drinking it was like a scotch Glenfiddich, with the apple flavor spreading out and the tingling sensation that is typical of Japanese sake. So, the specs are as per the back label, as I couldn't find them after googling and visiting various places. So, I served it with leftover fried chicken skin left over from yesterday.
Japanese>English
山廃純米山廃純米
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It has been a long time since I have tasted Kamo Nishiki. It has the sharpness of an aluzo-sweetened sake and the richness of flavor of an unfiltered sake, making it perfect for a mealtime drink. The specs are as follows Rice used = ? Rice polishing ratio = ? Sake degree = +3.0 Acidity = 1.3 (From Rakuten Market) The packaged sake was good, but this daiginjo is not bad either. I'll drink it with dinner.
Japanese>English
山廃純米山廃純米
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Personally, when I think of Tosa sake, I have an image of "Drunken Whale" or "Funaka Hassaku," but this sake is as easy to drink as "Koshinokanbai" despite its dry taste. And the specs are Rice used: Yamadanishiki (both koji and kake) Polishing ratio = 60 Alcohol percentage = 14 to less than 15 Sake meter = +4 Acidity = 1.5 Amino acidity = 1.5 (From the website of Nishitora, a local sake brewery in Kochi) It's not a bad idea to drink it with dinner on weekends...
Japanese>English
山廃純米山廃純米
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山廃純米
～On the way back from a visit to Zenkoji Temple for the once-every-seven-years Gokaicho, I bought a bottle at the sake brewery's direct sales counter. It is a Junmai Daigin. The balance of acidity, sweetness, and bitterness is an art form. I can drink it forever. Rice used: Yamadanishiki (both rice and malted rice) Polishing ratio = 40 (From the brewery's website) This one is as good as Jyushiyo's Honmaru...or is it too much for them?
Japanese>English
山廃純米山廃純米
TamagawaIce Breaker純米吟醸原酒生酒無濾過
Kinoshita ShuzoKyoto
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家飲み部
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山廃純米
I have been curious about Ice Breaker for a long time, and I saw on the Internet or something that it should be drunk on the rocks, so I drank it on the rocks. The specs are as follows Rice used: Nipponbare from Shiga Prefecture (for both the yeast and the malted rice) Polishing ratio = 60 Sake meter = ? Acidity=? Amino acidity = ? (Rice used and rice polishing ratio are from the brewery's website) It is an interesting bottle that is different from what I have been drinking so far, as you can enjoy the sweet flavor that changes as the ice melts. Serve with side dishes for dinner and miso soup.
Japanese>English
na2
Good morning ☺️icebreaker loves to heat it up and I'm going to leave it until winter this year ♡.
Japanese>English
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The last in the series of local sake souvenirs is a sake from a brewery in Kisofukushima called Nanasho. The first half of the bottle was served at room temperature. Next, I warmed up the other half of the sake. The sweetness of the rice, which was hidden at room temperature? The sweetness of the rice, which was hidden at room temperature, was clearly felt, and this is one that should definitely be warmed up. The specs are as follows Sake degree = +2 Acidity = 1.2 Alc.=14.5 (From the Jizake Sake Brewers Association website) Of the three bottles, the Endo Sake Brewery's was by far the best.
Japanese>English
山廃純米山廃純米
Chikumanishiki金紋 紙カップ普通酒
Chikumanishiki ShuzoNagano
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家飲み部
33
山廃純米
The second stage of Nagano souvenirs, this time a sake from Saku. It does not have the alcohol smell characteristic of sake, and the flavor is a little dry and elegant. Personally, I feel it is similar to Koshinokanbai's regular sake. And the specs are Alc.=14.8 degrees Celsius Sake degree = +4.0 to +1.0 Acidity=1.1 to 1.3 Amino acidity=? Rice used = Miyamanishiki Koji, Kake, General rice (both from Nagano Prefecture) Polishing ratio=60%5 Yeast used = K-901 (According to Chikumanishiki Sake Brewery website) I paired it with my favorite Austrian Roark Quadratini chocolate diced wafers, and it was not bad. Next time I have it, I would like to compare it with a bottle of Koshino-Kanbai that I am about to drink. 5/25-22:30: I came home from work and compared it with a bottle of Koshino-Kanbai White Label. The white label had a sense of maturity because it had been aged for some time, but the drinkability of the two was on an equal footing. I served it with Famima's open-flame grilled pork. I think the kohiki (powder-coated metalware) container in which the white label was served was made by Mr. Fumihiko Koyama. It is easy to use and comfortable in one's hand.
Japanese>English
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I bought it along with Chikuma-Nishiki and Nanasho at a Lawson store near Lake Shirakaba on my way home from a visit to Tateshina. First of all, the aroma peculiar to alky sake hit my nose. However, this is Endo Sake Brewery, which brews comets that are well-known throughout Japan, and the flavor and aroma are not unpleasant, but rather elegant. The specs are as follows Rice used: Shirakaba-Nishiki and others Polishing ratio = 70%. Sake meter = +1 Acidity=1.6 (From Endo Sake Brewery website) I had some leftover fried chicken skin, so I served it with the rice for the time being.
Japanese>English
山廃純米山廃純米
Nabeshimaclassic特別純米 白菊特別純米
Fukuchiyo ShuzoSaga
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山廃純米
This is the third bottle of Nabeshima, and the second for Classic. The acidity spreads immediately in the mouth, but the delicious rice flavor follows. This is the leader of the Kyushu sake world. It was the right choice. The specs are as follows Rice used: Shirakiku (Juwari) Polishing ratio: 60% for both koji and kake Sake meter = Not open to the public Acidity: Undisclosed Amino Acidity=Not disclosed Yeast used: undisclosed Toji at the brewery=Naoki Iimori (3rd generation) (From Magokoro Ishii website) Lukewarm level of warmth? We had a glass of sake with some chopped tuna that we had bought and left at the storehouse.
Japanese>English
山廃純米山廃純米
Daisekkei純米生原酒 Summer Light純米原酒生酒
Daisekkei ShuzoNagano
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Koyama Shoten (小山商店)
家飲み部
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山廃純米
I bought this bottle at Koyama Shoten in Tama, together with Icebreaker and Nabeshima Shirakiku. I've had a few bottles of 13% or so in the past, but this one might have been the weakest (-_-). Rice used: Hitogokochi from Nagano Polishing ratio = 60% for both Kake and Koji, flat polished rice Yeast used: Kumamoto yeast, Kyokai 1001 Sake degree = +3 Acidity=1.6 Amino acidity=1.0 (From the Japan Famous Sake Association website) There was tofu in the fridge, so I served it with tofu. The other two bottles will be served later.
Japanese>English
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This is the first cup of sake I've had since last October, and I bought it at Lopia in Ebina. It's a relatively mild sake with little acidity. What does the bottom left corner of the label say, "Does not meet Junmai sake standards"? I've never drunk it, but I wonder if One Cup Ozeki is similar in flavor... I dressed my favorite flounder Engawa (from rice) with salted kelp while reading a book about sake cups.
Japanese>English
山廃純米山廃純米
Jikon火入れ特別純米
Kiyasho ShuzojoMie
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望月酒店
家飲み部
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山廃純米
This is the first time in two years since April 1, 2007, and this time, I brought it home at a fixed price without any tying or lottery. It's really lucky (≧▽≦) and the specs other than the label description are Sake degree = ±0 Acidity = 1.7 (From Yajima Sake Store HP) Unlike the last time, this time we had a bottle, so we wanted to enjoy it for a long time. I left out a side dish for dinner and served it with this. As I thought, Jikan is delicious.
Japanese>English
山廃純米山廃純米
Kameizumi純米吟醸原酒 CEL-24純米吟醸原酒生酒
Kameizumi ShuzoKochi
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家飲み部
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山廃純米
The second brand today is Kameizumi's CEL-24, and the feeling I get from drinking it is "Hanayo-yoku? A strong sweetness and acidity. It has a strong sweetness and acidity. This is the second brand of Tosa sake, following Funanchu Hassaku. The rice used in the sake is Hachitanishiki from Kochi, and everything else is written on the label. (The rice used is from the website of Nishitora, a local sake specialty store in Kochi) You may want to compare this with the Zancho Horai that you are about to drink. It is very good!
Japanese>English
きっしー
I drank mine yesterday and today! It was delicious!
Japanese>English
山廃純米山廃純米
Ichinokura熟成酒 招膳純米古酒
IchinokuraMiyagi
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山廃純米
This is the first long-term aged sake since Daruma. It is compared with Daruma Masamune which is the same aged old sake. (The 3rd photo/left is Shozen, right is Daruma Masamune) Daruma is less acidic and milder, while Shozen is more like a Scotch single malt, Glenfiddich 12 years old. And the specs are Rice used = Toyonishiki (domestic) Rice Polishing Ratio=Koji Rice: 60:50 Kake Rice: 80:50 Sake degree = -11 Acidity=3.4 Amino acidity=1.9 Glucose concentration=2.6 The age of maturation is about three years or more (All information except for the age of aging is from the Miyagi Sake Brewers Association website, only the age of aging is from the Sake Marumi website) This is definitely more Shozen than Daruma in my opinion. It is served with spicy pickled tuna.
Japanese>English
山廃純米山廃純米
Glorious Mt.Fuji逸閃風刃 蔵出数量限定辛口純米酒純米
Fuji ShuzoYamagata
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イオンリカー イオン秦野店
家飲み部
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山廃純米
I bought this at Aeon Liquor because it is a super dry wine that I like. Maybe because the yeast used is Yamagata yeast, it was not as spicy as I thought. So I compared it with Aka Bakuren, another super dry sake. As a result, it was a bit mild for a +18 sake level, probably because it was drunk at room temperature. But this is the kind of sake I like. Because we ate all the tempura of wild vegetables, we had bacon from the convenience store as a snack.
Japanese>English
山廃純米山廃純米
Kikumasamuneしぼりたてギンスパークリング生貯蔵酒
Kikumasamune ShuzoHyogo
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山廃純米
I bought a bottle of Shibogin's Sparkling, which I drank before, because I was curious about it. The feeling is that it's exactly the same as the regular one, but with carbonation added to make it easier to drink. The specs are Rice used = ? Rice polishing ratio=? Alc.=11 Sake degree=+3 Acidity=? (from the product brand website) I thought this would be a good snack, so I went with the Cheetos cheese flavor... not a bad combination.
Japanese>English
山廃純米山廃純米
Kikumasamuneしぼりたて純米キンパック純米
Kikumasamune ShuzoHyogo
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山廃純米
I've only seen the No.5 pack of this Kin before, so when I saw the No.1 cup, I bought it without hesitation. As soon as I drank it, I thought "Hmm? Is it better than GIN? "Is this one more watery? I felt it was more watery. And the specs are Rice polishing ratio=70%. Rice used =... Sake degree = -1.7 Acidity=... (From Kikumasamune HP) I had some Sudachi flavored seaweed tempura from the Co-op PB that I had left over, so I used that as a base... If I ever buy it again, it will definitely be Gin.
Japanese>English
おやじぃ
Yamahai Junmai, good evening🐶 I understand👍.
Japanese>English
山廃純米山廃純米
Kirakucho辛口純米吟醸純米吟醸
Kita ShuzoShiga
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This is my first post in about three months due to some health problems. I think this is the first time I've had a bottle from a brewery in Shiga. I've had my eye on it for a while, so I bought it at Seijo Ishii. I've been drinking it lukewarm, and the +14 sake level is so high that it's easy to drink. And the specs are Rice used = Yamadanishiki Rice Polishing Ratio = 50.5 Sake degree=+14 Acidity = 1.9 Alcohol content=17 (From Yajima Shuten HP / Alcohol content only from the label.) It is served with fried quail egg. Now, how is the flavor and marriage...
Japanese>English
Vinny Brooklyn
Hope you are feeling better. Shiga sake is good!
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