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koge2koge2
ほぼ家飲み中心の兵庫の酒を愛してやまないアルコールにとても弱いひよこ，1/3が兵庫県でそのうち9%は香住鶴．兵庫県内の酒造会社は制覇（たぶん）． 普通酒でも大手の酒でも気にしない量が飲めない天邪鬼．そして，ワンカップ・ワンパックをこよなく愛す． 「美味い酒」を飲みたいんじゃない「まだ見ぬ色々な酒」を飲みたいんだ．

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Check-ins

1,815

Favorite Brands

1

Hall of Fame

Kasumitsuru

Most Check-in Brands

Kasumitsuru
54(14.4%)
Hakutsuru
24(6.4%)
Kotsuzumi
20(5.33%)
Tamagawa
14(3.73%)
Seppiko-san
14(3.73%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Hyogo
587(32.34%)
Kyoto
134(7.38%)
Hiroshima
66(3.64%)
Niigata
63(3.47%)
Okayama
61(3.36%)

Venues With Most Check-Ins

浅野日本酒店sannomiya
42(47.19%)
灘五郷酒所
9(10.11%)
浅野日本酒店
6(6.74%)
Imanishi Harushika Sake Brewery (春鹿醸造元 今西清兵衛商店)
6(6.74%)
藤原屋 みちのく酒紀行
4(4.49%)

Timeline

koge2koge2
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46
koge2
The one on the far right (so how many times have I told you they are all the same?) Peaches and melons (aren't those next to each other and next to each other famous?) The aroma of the top of the peach and melon.... It's so thick and smooth.... No wonder it's recommended. It has a slight sourness, and the taste is smooth but sharp.
Japanese>English
ポンちゃん
Hi koge2 🐦. I was already laughing so hard at the leftmost one (kawaran te) 😆 I looked at it with high hopes that there are more 😆... Thank you 🤣
Japanese>English
koge2
Good evening, Pon-chan! I'm glad you had a good laugh. ☺️ I guess a picture of a glass is not enough, right?
Japanese>English
koge2koge2
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外飲み部
46
koge2
The one in the middle (so it won't change) Slightly pear aroma, as expected from Chiba? (The name is plum). Gentle sweetness spreads slowly. However, there is a pungency that lingers afterwards.
Japanese>English
koge2koge2
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外飲み部
48
koge2
The one on the far left. It is claimed to be a dry sake, and it is indeed dry, but this one goes in very smoothly. It is delicious without the characteristic bitterness, which may be due to the fact that it is cold. Afterwards, a slight sweetness descends to the edge of the tongue.
Japanese>English
koge2koge2
alt 1
外飲み部
50
koge2
The attack is sweet as the name of the stiff ...... Huh? It is indeed sweet at first, but later on it becomes spicy and quite tingling. The sweetness is a hard sweetness, coated with a corner of spiciness. The top aroma is lime and alcohol.
Japanese>English
koge2koge2
alt 1
外飲み部
49
koge2
Slightly straw overtones. It's thin and sweet... ...... and then the horseradish (wasabi?!???) and nuts swell up. and nuts swell up. It is more of a dry sake. It may be a good choice for those who drink it. Well, I'd like to drink it while watching the waterfall.
Japanese>English
koge2koge2
alt 1
外飲み部
53
koge2
The aroma is exuberant, and the nose is so elegant that you can smell it just by putting your nose close to the glass. However, the flavor is dry. It is a beautiful sake with a hint of sweetness.
Japanese>English
koge2koge2
奥丹波純米にごり純米生酒にごり酒
Yamana ShuzoHyogo
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酒米色々サロン
55
koge2
Hyogo Sake 85 100% used. The Naomahan is brewed sharply as usual. It has been a long time since Okutanba (as a brand name) has been brewed. I have a bad habit of imagining sweet and sour when I hear the name of a sake that is "shwashuwa" and "nigori" (nigori). Of course, it is not sweet, and moreover, I have never encountered sweetness in sake brewed with this rice. It is not extremely hot, but the sweetness has been put somewhere else, and the sourness has been put somewhere else, too. It is a spicy sake after all! There is no bitterness characteristic of nigori, and it is very rich, with a sweetness-like flavor that accompanies the richness. It is easy to drink, and it is easier to drink than expected. It took me a long time to open the bottle because it was so shwashy. The fireworks on the label say it very well.
Japanese>English
koge2koge2
Junsei木桶仕込み純米生酛樽酒
FukunishikiHyogo
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酒米色々サロン
55
koge2
The name "Fukyu-nishiki" is a combination of the word "Nishiki" for the magnificent autumn leaves of Hokkezan Ichijyo-ji Temple, a famous temple in the suburbs, and the word "Fukyu" for the auspiciousness of the season. If you walk south along the road next to the warehouse, you will eventually climb a mountain and arrive at Hokkezan Ichijyoji Temple. 100% Watabune No. 2 grapes produced in Toyokura-cho, Kasai City are used. I was so distracted by the ferry that I didn't notice the wooden vat brewing (......). As the name implies, the top aroma is of the wooden vat, and the grapes coexist in the aroma. However, I was relieved to find that I did not detect it in the overtone aroma. It is a rather spicy sake with a great umami flavor, and it is very assertive. It is a strong sake, good to savor sake alone slowly. Slightly yellowish? The legs are long and strong, but not too long, and the body is middle-bodied despite the strong flavor. I have to admit that I haven't had Tomikunishiki for a long time.
Japanese>English
koge2koge2
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家飲み部
58
koge2
Sake specially aged for one year at the brewer, available only at the Yamano Sake Shop (not the Shoun Manaii, but this one we bought). It's a slightly dry sake with a little bit of a harsh alcohol taste, but I don't know if it's mellowed by the aging process, but it's mellowed and easy to drink. The aftertaste is more assertive. The top aroma is of lime. The liquid has a light body, almost transparent, with many long legs.
Japanese>English
koge2koge2
Chikusen醇辛 槽口直詰純米生酒槽しぼり
TajimeHyogo
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家飲み部
55
koge2
I heard that it was named after "Izumi", the birthplace of the founder who came to Tajima in search of good water and used water from the "Take no Kawara" upstream of the Maruyama River for brewing. I wonder where the Bamboo River is? (The rivers in the neighborhood are Shibagawa, Kuririka, Isobe, and Yobudo.) Incidentally, we use water pumped from a well dug about 200 meters downstream. Fresh pichi shuwa! I heard that it is a rare sake that is not often found, and when I tasted it, it was totally different from "Chikusen Jyunshin", so I thought, "I'll buy this one! I bought it, but I didn't know I had had it 10 years ago. ...... Tajime insists on aged, heated, and junmai sake, but this is a raw sake made directly from the tank mouth. It is dry as it claims to be dry, but not extremely dry, and the freshness adds to the marriage of slight bubbles and its acidity. The sweetness and umami come together with the calmness of the mouth. It would be great to have your mouth dominated by such a wine, wouldn't it? Light-bodied, with fine, long, weak legs, clear with a slight yellowish tinge, and clear, even though it is bottled straight from the tank.
Japanese>English
bouken
Yes it's dry but this is not that dry 😁 I had it the other day at a tasting and it looked good so I will buy it soon 😊.
Japanese>English
koge2
bouken-san Yes, this is the level of "spicy" that the world's "dry" would hit you at full speed if you say something like "spicy". But that may be because I set "bakuren" as the standard for "spicy"....
Japanese>English
koge2
It's been almost a month since I opened it and the ...... spiciness has increased quite a bit! It's gotten rather rough ....
Japanese>English
koge2koge2
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さけやしろ
外飲み部
52
koge2
Fairly dry, with sweetness appearing and disappearing at the edges. It leaves a sweet potato taste in the aftertaste. The top aroma is apple. The sweetness lingers in the aftertaste. Legs are weak but long.
Japanese>English
koge2
If I left him alone, he would soon drink only Hyogo sake, so I tried my best to make him drink from other prefectures 😅.
Japanese>English
koge2koge2
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さけやしろ
外飲み部
55
koge2
It is very assertive, but not so much when the temperature rises, and comes on sharply when it is cold. The attack is full-bodied. The top aroma is of rose and cherries. As the temperature rises, a slight acidity appears. Legs are weak and few, but many short legs can be seen. Middle-bodied.
Japanese>English
koge2koge2
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家飲み部
53
koge2
The name "Eiheiji Hakuryu" comes from a legend that the Kuzuryu River that flows right behind the brewery has a white steam that runs from the river up the mountain to the sky in a straight line, as if a legendary white dragon was ascending to the sky. The company is also particular about "Eiheiji Terroir" and has recently changed the brand name to "Eiheiji Hakuryu" (Eiheiji White Dragon). All of the ingredients are 100% Yamadanishiki produced in Eiheiji Town. It is deeply delicious. The aroma of the rising aroma is very fragrant. It is a mellow and rich sake that permeates the five and six viscera. However, there is a slight effervescence that can also be felt in the sake, and it stimulates the tongue. The acidity is not assertive, and the sweetness is like a strong pineapple. The nose has hints of grapes and kiwi. The sweetness of rice lingers in the aftertaste. It has a faint honey color, and has little legs, but it has a long and powerful mid-body. It is best to drink it slowly and savor it slowly.
Japanese>English
koge2
A month has passed, and the aroma is as rich as ever. It has mellowed somewhat.
Japanese>English
koge2koge2
Akashidai本醸造原酒生酒無濾過
akashi shurui jozoHyogo
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家飲み部
55
koge2
The Akashi Strait, which runs between Akashi and Awaji Island, is one of the fastest straits in Japan, and the Akashi sea bream, which swims strongly resisting the current, is called "the king of sea bream". Isn't it rather rare to find an unfiltered, unpasteurized, pure sake of the honjozo type? You can't help but buy it, can you? Right? Right? It's a limited edition sake for the Visitor Center (brewery). Oh, my, this delicious acidity is king! Sourness and freshness! Freshness and acidity! The synergistic effect of the acidity and the freshness of the sake brings up the umami and the sweetness of the sake. The sweetness of the glucose remains after the full-bodied and umami fountain (I think I've used this phrase before ......). The full-bodied, powerful taste leaves the drinker with a great sense of satisfaction. 19% pure sake, but so easy to drink that it's almost dangerous for me. The viscosity is low despite the high alcohol content, and the legs are thin and weak.
Japanese>English
koge2
Even after a month had passed since it was opened, it was still delicious!
Japanese>English
koge2koge2
Nondo Doburoku水酛無添加別誂 Eccentric純米にごり酒水酛
nondoFukushima
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酒米色々サロン
54
koge2
It is a doburoku with a water yeast yeast yeast base, and is unmistakably a perverted sake made with red rice (a.k.a. "rotten rice"). The rice used is Tono No. 1. The problem is that the other day, the door of the refrigerator was left slightly open, and this was found at the very front of the door bag: ...... So I can't tell if this sourness is from the yeast or from over-fermentation. ...... At any rate, it's not a bad sourness. The top aroma is cheese. The top aroma is cheese. I think it's a very strong mizu-hashiro (water yeast). The very shwashy flavor is probably due to fermentation. This sourness is vinegar, and pickles. It must be very bad for those who don't like it, because it seems to be a pervert.
Japanese>English
koge2koge2
Kamitaka水酛仕込み純米水酛
Eigashima ShuzoHyogo
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家飲み部
51
koge2
The origin of "Kamitaka" is said to be named after an anecdote that a hawk landed on the mast of the flagship Takachiho during the Sino-Japanese War. I had no idea that the Kamitaka was serving mizu-hashiroshi! I was expecting a perverted sake, but it was not. There is almost no scent on the top, and the attack is spicy, acidic, and delicious. It is a rather spicy sake with a full-bodied, umami, slightly sour taste and little sweetness. I can drink it forever (Note: I am not very fond of alcohol). Pale honey color, weak legs, but long.
Japanese>English
koge2koge2
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家飲み部
51
koge2
I wonder if it would be different if I really listened to music. ...... I doubt it, but I think it's really mellowed, and it's delicious. I also found the "decansho" section to be "delicious! I thought "Decansho-bushi" was "good", but so was this "Denen". Oh, it's not Tamaki Koji, but Beethoven. The top aroma is a bit strong with a hint of alcohol. Aroma of sugarcane. The spiciness that stimulates the tongue and the sweetness that gently envelops the inside of the mouth coexist in the mellowness. Nearly colorless with a slight yellowish tinge, the legs are long, strong and numerous.
Japanese>English
koge2koge2
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酒米色々サロン
49
koge2
100% Hyogo-Kitanishiki produced in Hyogo Prefecture When I opened the bottle, it popped. For some reason, Kamosho-san's bottles are often popped. There was a slight gassy feeling, and fine bubbles in the glass and in the bottle. It also has a delicious acidity. It is a moderately spicy sake that one does not get tired of drinking. The acidity spreads in the mouth and the full-bodied flavor emerges. The nose has a weak rose and banana aroma. The color is yellow with a hint of brownish, and the legs are short and weak.
Japanese>English
koge2koge2
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酒米色々サロン
59
koge2
No, really, every Kamosho's brand has a different character. The name "Kamosho" is derived from "Kamiike-ji Temple" on top of Mt. Hanadori Suehiro" and "Hyakunin Isshu" have good characters, but this one is just as good as the others, with a nice acidity. The attack is sour and delicious! It is rare for HyogoSake85, which brews sharp and dry sake, to produce such a high level of acidity. Is it because of the No. 14 yeast? Certainly, the old Hanatori Suehiro had a "sake from the area" feel to it, but I would like to support the 5th generation's challenge from here on out.
Japanese>English
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