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しみーしみー
岩手出身。在東京。 JSAワインエキスパート、SAKE DIPLOMA。

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258

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0

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Yonetsuru
12(13.48%)
Sawanoi
6(6.74%)
Denshu
4(4.49%)
Kamoshibitokuheiji
4(4.49%)
Dassai
4(4.49%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
23(8.91%)
Fukushima
21(8.14%)
Yamagata
20(7.75%)
Gunma
15(5.81%)
Saitama
13(5.04%)

Timeline

しみーしみー
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26
しみー
Short Culm Watership. I first saw the word "short-stalked ferry" in sake, so I bought it on impulse. It is the parent stock of Yamada-Nishiki. Clear crystal silver color. Sweet and rich fruits such as apples, pears and bananas, with soft lactic acid nuances like cream. Slightly strong attack. Mellow sweetness, also with fruit flavors, the acidity is not so strong and smooth, so it is quite sweet. However, at 13% alcohol, it is low and has a smooth impression, so the sweetness quickly evaporates. The aftertaste leaves a pleasant bitterness and sweet flavors. It is reasonably tasty because it is polished, but perhaps a bit lacking in character? The rice seems to be made in Shiga, but I still remember some nuance of Gohyakumangoku.
Japanese>English
しみーしみー
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25
しみー
Clear crystal silverno゙ color. When poured, there is a rather large bubble rising, and as it settles, a fine bubble rises gently. Aromas of Japanese citrus, Japanese pear, yogurt, and cooked rice. The aroma is of a slightly sweet junmai. The attack is strong and mildly sweet, but the sweetness is cut off by the carbonation and the smooth acidity gives it a dry feel. The body is firm and the high alcohol content gives it a full-bodied bitter aftertaste. The high alcohol content makes it hard to drink like water (lol), but the flavor is not bad. Maybe it would have been better if it were chilled a little more. Postscript: It is good to drink it with ice.
Japanese>English
しみーしみー
大嶺大嶺3粒 Ohmine 3grain
大嶺酒造Yamaguchi
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6
しみー
The aroma is mainly fruits such as apple, pear, melon, and white peach, and is still an ethyl caproate-type ginjo aroma. Smooth acidity with a sweet mouthfeel. Yes, it is delicious. I've tried sakes made with various rice varieties, but I couldn't tell the difference between the rice varieties, so it's impossible to guess this one - or any other! However, I thought that this restaurant likes ethyl caproate-type sake. Personally, I like capsicums, so that's good, but if it's all about capsicums, it can get a little boring...
Japanese>English
しみーしみー
Sotenbo外伝 辛口純米酒純米
Kawachu ShuzoNiigata
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24
しみー
I asked to try a little dry one since I've been having a sweet one. Not much fruit nuance, more citrus, cooked rice, yogurt, and cedar. The mouthfeel is dry and smooth with a dry taste and smooth acidity. It could be considered a classic flavor and was a nice palate cleanser.
Japanese>English
しみーしみー
Sharaku赤磐雄町純米吟醸
Miyaizumi ShuzoFukushima
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26
しみー
This is also ethyl caproate-based. However, it was milder in comparison, and the acidity was relatively palpable and seemed to be more restrained.
Japanese>English
しみーしみー
KudokijozuJr.のWhite Beauty 29 〜雪女神〜純米大吟醸生詰酒
Kamenoi ShuzoYamagata
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28
しみー
Fruits such as apples, pears, melon, white peaches, and top-fruit. Well-polished rice nuances are well present. Rich fruit and sweet flavors, also caproic acid type. I have the impression that this restaurant's lineup is not very isoamyl acetate-based.
Japanese>English
しみーしみー
Sakunohana秋の純米吟醸純米吟醸
Sakunohana ShuzoNagano
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23
しみー
This is hiyaoroshi. It has a ginjo aroma of apples and pears, as is typical of junmai ginjo, but the aroma seems to have calmed down as in hiyaoroshi, and does not come in a rush. The taste is drier than the previous two cups.
Japanese>English
しみーしみー
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24
しみー
Fruits such as apples, pears, white peaches, etc., and Ueshinko. It has a beautiful capsule-type ginjo aroma and is sweet and delicious on the palate.
Japanese>English
しみーしみー
KeigetsuCEL24 秋あがり純米大吟醸
土佐酒造Kochi
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25
しみー
I saw it on the line at Aeon Liquor and thought, oh, CEL yeast? I thought, and picked it up. I learned that CEL is a Kochi yeast that produces high levels of ethyl caproate...but I've never had it...I thought. So I bought it. Crystal silver in color with a hint of yellow. There is a gorgeous aroma of ethyl caproate, and a rich aroma of fruits such as honey apple, Japanese pear, white peach, and muscat. There are nuances of greens such as chervil and well-polished rice nuances of Kamishinko and Shiratama-dango (white dumpling). In the mouth, there is a mild sweetness, but the acidity is also nicely present and cuts through the sweetness. There may be a hint of carbonation (?). There may also be a hint of carbonation. The aftertaste is pleasantly bitter with a full-bodied bitterness, and the finish is bitter. I have the impression (or is it just an assumption?) that ethyl caproate will go away if it is left to stand. I had the impression that ethyl caproate-based beverages would not rise in the fall, but this one seemed to rise beautifully. Although it has a gorgeous aroma, it has a calming taste and is not bad as a food sake. The alcohol content is not too high at 15%, and it has a good balance. I think I will buy another bottle.
Japanese>English
しみーしみー
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21
しみー
This may be the first time I've had hiyaoroshi from Kuroryu. This time of year, there are so many delicious hiyaoroshi that it is worth drinking (?). It's worth drinking!
Japanese>English
しみーしみー
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21
しみー
The brewer Kuheiji is still delicious. The restaurant did not serve it for a while because they thought it was too bland, but now they are serving it again because it is still delicious... (laughs)
Japanese>English
しみーしみー
Muso守拙純米吟醸原酒生詰酒
Taiyo ShuzoNiigata
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19
しみー
This is the first sake I have ever had. It was served in a wine glass from here. This one also has a ginjo aroma, which is mainly isoamyl acetate.
Japanese>English
しみーしみー
Tatenokawa源流冷卸純米大吟醸
Tatenokawa ShuzoYamagata
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23
しみー
Tatenogawa hiyaoroshi. The ginjo aroma, which is mainly isoamyl acetate, comes out beautifully, and the sweetness and acidity are well balanced.
Japanese>English
しみーしみー
Hakuryuひやおろし純米吟醸ひやおろし
Hakuryu ShuzoNiigata
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31
しみー
This time of year, I still want to drink hiyayogoshi! Crystal silver in color with a sense of transparency. Elegant rice aroma of Japanese pear with a hint of grapefruit and other citrus fruits, yogurt, koshinko and shiratama dango (white bean dumpling). Gentle green like selfeil. The mouthfeel is strong. The impression is that the alcohol is quite gusty, with little residual sugar, but there is sweetness from the alcohol and a strong attack. The acidity is firm and gives a sense of structure, and there is a full-bodied bitterness in the aftertaste. It has a nice hiyaoshi character.
Japanese>English
しみーしみー
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24
しみー
Back to basics (?) and packaged sake. It comes up often at the Sommelier Association's seminars, and you will notice the high level of quality when you drink it blind. This "Tsuki" is the first time I have had it. Clear crystal silver color. Gentle fruit aroma like Japanese citrus, cooked rice, yogurt, a hint of green tone of selfeil and lime. The mouthfeel is gentle. Soft sweetness, acidity is gentle and mild, leaving a hint of bitterness in the aftertaste, while the acidity comes up and gives a weak but sharp taste. There is nothing outstanding, and the image is that of a sake that is closer to the classics, but the balance is excellent and you will never get tired of drinking it. You can sense the power of a major sake brewer.
Japanese>English
しみーしみー
Shichiken天鵞絨の味純米吟醸
Yamanashi MeijoYamanashi
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24
しみー
It's been quite a while since I posted... Not that I hadn't been drinking, but because I didn't take a picture of the bottle. Crystal silver color with green tones. Fruits reminiscent of apples, pears and white peaches, chervil and cedar. Nuances of polished rice like white dumplings. There is a hint of sweetness, but it is mainly flavor sweetness, less sweet as a taste, and the acidity stands up and pushes the sweetness away, giving it a dry impression. There is a pleasant slightly strong bitterness in the aftertaste, and it seems to be good as a food sake. It is quite delicious.
Japanese>English
しみーしみー
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20
しみー
Transparent crystal silver hue. Plenty of fruit, mainly apple and pear, melon, and a hint of banana. Sweet green nuances of chervil, and fresh powder. The wine has a sweet taste, but is sharp with a firm acidity. Full-bodied bitterness in the aftertaste. Very clear taste. My own favorite flavor.
Japanese>English
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