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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

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

山廃純米山廃純米
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
47
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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山廃純米
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
山廃純米山廃純米
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家飲み部
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山廃純米
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
山廃純米山廃純米
Tsuchida別誂純米吟醸生酛
Tsuchida ShuzoGunma
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家飲み部
42
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
41
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
44
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
35
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
37
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
36
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
40
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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家飲み部
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山廃純米
I found and bought this bottle together with Toko. Both the aroma and flavor are wonderful, and it lives up to its Junmai Daigin specific name. The specs are as follows Rice used = Hachitan-Nishiki Polishing ratio = 50%. Sake meter = +5 Acidity = 1.3 Amino acidity = 1.0 (From 47CLUB HP) Good as a food sake? I might buy it in a No. 4 bottle.
Japanese>English
山廃純米山廃純米
Toko純米吟醸原酒
Kojima SohontenYamagata
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家飲み部
32
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
33
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
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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 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
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家飲み部
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山廃純米
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
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家飲み部
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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
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TamagawaIce Breaker純米吟醸原酒生酒無濾過
Kinoshita ShuzoKyoto
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家飲み部
42
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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山廃純米
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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山廃純米
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
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