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かっぺ正宗かっぺ正宗
外飲みが基本ですが、最近、家飲みの頻度が増えてきたので自宅晩酌用の記録としてはじめました。燗酒に馴染むお酒が好み。 一升瓶買いを基本としているので、新規購入の時の更新が多いです。

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Most Check-in Brands

Jujiasahi
4(25%)
Okuharima
3(18.75%)
Kikumasamune
3(18.75%)
Tengumai
2(12.5%)
Shichihon'yari
2(12.5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ibaraki
12(20%)
Hyogo
7(11.67%)
Shimane
6(10%)
Yamagata
3(5%)
Ishikawa
3(5%)

Timeline

かっぺ正宗かっぺ正宗
Hananoi純米原酒生酒無濾過
Nishioka HontenIbaraki
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Homecoming Series ⑨ I went to Nishioka Honten in Makabe, Ibaraki Prefecture, and purchased a BY6 unfiltered, unpasteurized sake. It is a genuine Ibaraki sake made from Hitanishiki produced in Ibaraki Prefecture. It has an unadorned flavor, as is typical of Supin's sake. It is dry, with a short, refreshing aftertaste! The alcohol content is 17 degrees, which is proof that it is well fermented. The aroma is not assertive, and as a food sake it is first class!
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Homecoming Series 8 Grilled shishamo in the garden and served with it is a dish from Yoshikubo Sake Brewery. The color is yellow, and the mouthfeel is rich and umami, the Junmai sake! There is no mention of the rice on the label, but I like it... I looked at the brewery's website, and found that it is my favorite TAMAEI! It was a real gem!
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Homecoming Series (7) We will have local Fuchu Homare with the asparagus we just harvested in the field. It is a table sake of honjozo. It is served lukewarm. This brewery is famous throughout Japan as the brewery that revived the sake rice Watarabune. In metropolitan areas, they have developed the Taiheikai brand. As is typical of honjozo, the attack is clear and clean, and it soaks up the flavor. Clarification is weak and slightly yellowish. The fragrant aroma comes from the yeast (No. 7 or No. 9?). The high aroma may be due to the yeast (No. 7 or No. 9?). The high aroma may be due to the yeast (No. 7 or No. 9?). It is extremely expensive for 1100 yen at a local supermarket. It must be a local price that is not considered profitable. Since I became a sake drinker, I like local sake even more.
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かっぺ正宗かっぺ正宗
KOJI DRINK Aにごり酒
Oita
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Homecoming Series (7) This is a bottle of sake that my wife brought me as a souvenir on her return trip to her parents' home in Ibaraki during the GW holidays. I classified it as nigori sake, but it is a non-alcoholic nigori sake, or amazake. It is still daytime, so I will start with this bottle. Why do you think amazake has such a natural sweetness even though there is no sugar in it? I am amazed at how it has such a natural sweetness. The power of koji is truly amazing. This bottle made me feel that. My parents' mother was also very pleased. She even heated it up! She drank it warm. ☺️ As a drinker, I want to put yeast in it...
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Hagino萩の鶴純米吟醸生酒
Hagino ShuzoMiyagi
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Slightly alcoholic. Very refreshing because it is made from rice. There is not much rice aroma, and it has an estery aroma. The sake had a sweet taste that did not linger, like muskmelon or muscatel!
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Today's sake is a Junmai Shichibonsyari from the Tomita Shuzo brewery in Shiga. It is served lukewarm with Kurazushi. The rice used for this sake is Tamakabane. The aroma and flavor of the rice grain is full and rich, and spreads in the mouth. The acidity is slightly high. The attack is tightened by the acidity. Among the sushi items at Kurazushi, it went surprisingly well with salmon. (description updated later). I just read the label on the back of the bottle, and it says the same thing. Sorry for rambling on. Read the back label carefully! The brewery's thoughts are on the back label!
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Buddha's Hand-Down Series 6 Seiryu Tatenogawa Junmai Daiginjo 300ml After 3 months in the sunlight, overcoming the hardships of hot and cold weather, finally this day has come. Well, what do you think...? No problem at all! Of course, the freshness is a little less, but TATENOGAWA's character (mild aroma, drinkable) is still there. This is a Junmai Daiginjo, which is originally recommended to be refrigerated. The skill of the toji and the underlying power of sake are amazing!
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A bottle of Tsunekigen's regular sake was purchased for 1980 yen. Polishing ratio 65%. It is not labeled "Honjozo," so it must have slightly more alcohol. The taste is very beautiful. Even though it has a lot of alcohol, the flavor of rice, graininess, and the aroma of rice malt can be clearly felt. It is perfect for daily evening drinks. This is why I can't stop my journey to find a good "normal sake"! 1980 yen, unbelievable!
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個性的なお酒愛好会
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Heiwa Shuzo, Kido's "Agara". This is a low-polishing sake with a rice polishing ratio of 80%. It has little miscellaneous flavor and full aroma. It had a richness like ripe melon. It may be tasty even when aged.
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As a supermarket workhorse, poor thing, she looked at me and said "buy it, buy it". It's 664 yen without tax, 30% off. Alcoholic beverages do not have an expiration date. Of course, there is no expiration date either. (It has 2024.7 printed on it.) I can only assume that the reason why the sake has been subjected to this is because the supermarket's product managers do not fully understand that the date of manufacture is simply the month in which the bottle was bottled, and that for administrative purposes, products that have passed a certain period of time from the date of manufacture are made available to customers as duty items. Of course, since Kiku-Masamune is a sake brewer, the taste and aroma were perfect, and when we tried heating it up, it was absolutely delicious! It really was delicious! Note This does not apply to sake that is not suited to be stored at room temperature, but this is a general statement. This is my personal opinion.
Japanese>English
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I bought a bottle of "Kamotsuru", a pure rice sake made in Saijo, Hiroshima, at a supermarket for around 900 yen without tax. It seemed to be recommended to drink it chilled, but I wanted to taste the flavor of the rice, so I drank it at room temperature. It is slightly dry, but has a ripe melon-like aroma that could be described as ginjo. The rice is from Hiroshima Prefecture, but the variety is unknown. The aftertaste is short, so it may be rice rice. It is 65% polished rice, but if the sake is this beautiful, it could be 70! Anyway, a cosy bottle. Recommended!
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It has an excellent balance of acidity, umami, and richness! It is no exaggeration to say that this sake was made to be drunk as a heated sake. We are grateful that it came all the way from Oki Island to our home. As is typical of the island's local sake, the 100% Oki Yamadanishiki gives a strong sense of terroir! It is served with boiled egg, chash, and mackerel in miso!
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The aroma has an isoamyl acetate-type ginjo aroma, which is hard to believe for a special junmai sake. It may be derived from yeast. It is more refreshing than expected. Perhaps because of its strong aroma, there is less of the umami and koji aroma typical of junmai sake. I tried heating sake to test it, but was disappointed. This sake is suitable for cold sake.
Japanese>English
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(1) Room temperature, Sake cup ←110 points (2) Heated, Sake cup, Masu←80 points 3) Room temperature, earthenware sake cup ←90 points (4) Heating up sake, clay sake cup ←100 points Unexpectedly, we were surprised by the high evaluation of ①. I imagined excessive woody aroma from the barrel and Masu, but it was just right and exquisite at room temperature. Sorry to everyone in the warming club!
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Today, we're pairing an Italian dish with a pure rice sake from the traditional sake brewery, Namahashiroshi. Heated sake, of course! The mild acidity from the lactic acidity produced by the sake's origins is perfect with the Italian tomato-based meal! The marriage of the sake and Italian cheeses is a splendid marriage, and I am sure it is a great match for the cheese. Ginjo or honjozo would be outclassed by Italian food. After all, the best sake is a warmed sake with a fresh yeast yeast yeast plus a little maturity. Wine (Sangiovese, for example) will lose out, though.
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It has been quite a while since I bought a bottle of Kurogyu. As usual, it is heated sake. I tried to warm it up! The acidity is strong. It's a standard junmai sake from Meite-san, but I like the taste and aroma. ☺️ I just uncorked this bottle, so I have a feeling that I can look forward to seeing how it changes after opening.
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かっぺ正宗かっぺ正宗
Jujiasahi純米生酛古酒
Asahi ShuzoShimane
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お燗酒部
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A matured sake made from 100% Omachi, a modified Omachi rice called Genki-mai, with a rich, umami taste and a matured aroma! It's so good! It's a waste, so I'll enjoy it slowly over the next few days.
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