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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(28.57%)
Okuharima
3(21.43%)
Kikumasamune
3(21.43%)
Tengumai
2(14.29%)
Bentenmusume
2(14.29%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Ibaraki
9(16.67%)
Hyogo
7(12.96%)
Shimane
6(11.11%)
Yamagata
3(5.56%)
Ishikawa
3(5.56%)

Timeline

かっぺ正宗かっぺ正宗
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お燗酒部
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かっぺ正宗
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!
Japanese>English
かっぺ正宗かっぺ正宗
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家飲み部
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かっぺ正宗
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!
Japanese>English
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家飲み部
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かっぺ正宗
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!
Japanese>English
かっぺ正宗かっぺ正宗
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個性的なお酒愛好会
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かっぺ正宗
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.
Japanese>English
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お燗酒部
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かっぺ正宗
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
かっぺ正宗かっぺ正宗
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家飲み部
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かっぺ正宗
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!
Japanese>English
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お燗酒部
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かっぺ正宗
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!
Japanese>English
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家飲み部
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かっぺ正宗
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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お燗酒部
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かっぺ正宗
(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!
Japanese>English
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お燗酒部
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かっぺ正宗
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.
Japanese>English
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お燗酒部
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かっぺ正宗
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.
Japanese>English
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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かっぺ正宗
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.
Japanese>English
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お燗酒部
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かっぺ正宗
I drank a junmai sake from Okuharima. 100% Hyogo Yume Nishiki The conclusion was that I really liked the taste. As usual, I warmed the sake and took a sip. It has a strong umami flavor, and I got the impression that it would be good with fatty red meat, even in sashimi. It can also be used with meat. I liked the taste so much that I tried it cold, and to my surprise, the sweetness was more pronounced. The sweetness is more pronounced. I like it cold, too. Okuharima is so deep!
Japanese>English
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お燗酒部
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かっぺ正宗
A bottle of wine was uncorked. As expected, it is slightly acidic. The lactic acidity is bursting out of it. The aging is just right. The color is golden. The side dish that goes well with this bottle is rice with baby sardines.
Japanese>English
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家飲み部
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かっぺ正宗
Buddha's hand-me-down series (5) Here is the Osagari of the offerings for the Buddhist altar, which I was a little worried, because I have been offering them for nearly 10 months... No matter! It's a wonder, Tamanohikari! Perhaps because it is from Fushimi, it has a soft impression on the palate! But it has the lingering length of an Omachi, and the freshness of a Junmai Ginjo. It's so good!
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