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ねむちねむち
ねむちです。 太田和彦氏をお手本にアルコール性の脂肪肝と闘い、痛風に怯える酒呑み。 イベント投稿多めで、連投にてウザいかもしれませんが、ご容赦下さい。 変態酒愛好会メンバー🫶（筆頭見習い）。 語彙力乏しいので、表現は同じようになり、主に標準語、時々関西弁表記になります。 飲みたくなったり、読んで今後の購入の参考にさせて頂く為に♡はポチッとさせて頂いております。 宜しくお願いします🙇

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1,534

Favorite Brands

5

Hall of Fame

Kokuryu

Most Check-in Brands

Glorious Mt.Fuji
23(7.52%)
Kawanakajima Genbu
19(6.21%)
Shinshu Kirei
17(5.56%)
Fusano Kankiku
17(5.56%)
Koeigiku
16(5.23%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
154(10.04%)
Niigata
95(6.19%)
Hyogo
86(5.61%)
Fukushima
68(4.43%)
Yamagata
67(4.37%)

Timeline

ねむちねむち
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家飲み部
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ねむち
Kochi Prefecture. Shimanto City. Fujimusume Sake Brewery Co, Fujimusume Junmai Ginjo Purchased at the Kochi Food Trip event at Hanshin Department Store. I kept it at room temperature, waiting for the weather to get colder, thinking it would be good warmed up. The other day, Yasube and Orin drank it. I had it cold. The first aroma was mild and gentle. The color is clear with a slight yellowish tinge. The mouthfeel is smooth, with a hint of citrus yogurt. The taste starts with a lactic acidity, which is like the top layer of yogurt, and the flavor spreads with the aroma passing through the nose. The aftertaste is spicy with a hint of nikki on the tongue, giving it a very complex feeling. It can also be served warmed. When drunk, it has a mild acidity. The citrusy aroma that wafts into the nose and the umami on the tongue is expanding, the Nikki-ness is gone and the spiciness is gentle and mellow. The image is a little different from when I tasted it 🤔. Ingredients:Rice (domestic), Rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 15%.
Japanese>English
ヤスベェ
Good evening, Nemuchi 😀. This sake was also a delicious sake 😇 We tried to compare cold sake, room temperature and lukewarm (45 degrees Celsius) at home, but the cold one tasted the best to us 😀. I could see a different face 😇
Japanese>English
ねむち
Good evening, Yasubeyesan 🌛I remember it seemed a bit sweeter when I tasted it, so I thought it would go well with heated sake, but my impression was a bit different 😅I also thought it would be more unique and preferable cold 😋.
Japanese>English
ねむちねむち
Kinoenemasamuneあけのそら純米大吟醸原酒生酒
Iinuma HonkeChiba
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家飲み部
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ねむち
Chiba Pref. Inba-gun, Chiba Prefecture. Iinuma Honke Co. Koshi Junmai Daiginjyo Nama-niharazake Aketsora. The first shibori-shu was bottled before dawn after the first vatting. It is served cold. When the bottle is opened, it has a light gassy feeling. The top aroma is a sweet, fruity ginjo aroma like ripe apples. The color is clear and almost colorless. The mouthfeel is fruity and slightly gassy. After swallowing, the fruity and sweet taste does not spread too much with the aroma that passes through the nose, giving the impression of being rather refreshing. The aftertaste has a moderate bitterness that is not too harsh. Ingredients: Rice (domestic), rice malt (domestic) Rice polishing ratio:50%. Alcohol content: 16%.
Japanese>English
ねむちねむち
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家飲み部
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ねむち
Hyogo, Kako-gun, Japan. King Brewing Co. Inami Special Junmai This was the only sake tasting at the Hyogo Agriculture, Forestry and Fisheries Festival held at Akashi Park's Sentamiza Lawn. The other day, bouken-san drank the same sake. I had it with cold sake. The color is clear and slightly yellow. The top aroma is gentle but a little sweet. It is slightly fruity, but has a deep sweetness like dried fruits, a little caramelized and slightly nutty. The sweetness expands after swallowing. The final taste is sour and bitter, with a rather refreshing aftertaste. I heard that it is available at supermarkets in Hyogo Prefecture, but I probably wouldn't have bought it if it weren't for an event like this where I could sample it. I like the taste more than I expected. Ingredients:Rice (domestic), Rice Koji (domestic) Rice used: 100% Yamadanishiki produced in Inamicho, Hyogo Prefecture Polishing ratio: 60 Alcohol content: 15%.
Japanese>English
ねむちねむち
Haginotsuyu十水仕込 雨垂れ石を穿つ 露冴る特別純米原酒生酒
Fukuiyahei ShotenShiga
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家飲み部
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ねむち
Takashima City, Shiga Prefecture. Yahei Fukui Shoten Co. Haginodoro, special junmai, jujusui brewed, raindrops, stone piercing, dewy. Jumizujikomi, an Edo period method of brewing, is a method of brewing with a 50-50 ratio of water and koji. The amount of water used is 10 to 20 percent less than normal. This is the first time for "Amedare Ishi wo Kakutsu" to be made with freshly squeezed, unpasteurized sake. It is served cold. The color is clear and almost colorless. The initial aroma is slightly sour with a hint of koji malt. In the mouth, it flows smoothly at first, and then a rich sweetness and sweet-sourness spreads on the tongue. It has the juiciness and freshness of a fresh sake, and the sweet and sourness neutralizes the heavy, rich sweetness, making it refreshing without being sweet on the tongue. The sweetness is followed by a deep richness and umami, and the aftertaste is a bit alty. The fact that Shiga Prefecture has "Haginodew" and Miyagi Prefecture has "Haginotsuru" is one letter different, and if it were a test, it would surely come up. The liquor store where I bought this sake had both brands. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Mizukagami produced in Takashima City, Shiga Prefecture Polishing ratio: 60 Alcohol content: 15%.
Japanese>English
ひるぺこ
Good evening, Nemuchi-san. I am glad you drank Haginodew, Takashima's sake 😆 I tend to put it off when I can drink it anytime even though it is delicious. I'd like to drink it next time I'm back 😊.
Japanese>English
ねむち
Hi Hirupeko, good evening 🌛There are several sake breweries in Takashima City that make delicious sake 😊I know it's easy to be put off 🤣Next time you go home, one of my classmates started a store called Donut Glasses, you should go there 😉.
Japanese>English
ひるぺこ
Oh, ❗️ map shows that it's north of Kaizu-Osaki, which is a great place 🧐I'll stop by next time I'm back!
Japanese>English
つよーだい
Hi 😁I'm not sure about Haginodew and Hagi no Tsuru 😅I've been putting off trying to drink this Ame-no-Tareishi 😅.
Japanese>English
ねむち
Hirupeko, the donut shop seems to be limited to Saturdays and Sundays, so check your Instagram before you go 😉.
Japanese>English
ねむち
Good evening, Tsuyodai 🌛It is common for sake brands to have complicated names 😅I try to drink well and remember 🤣Amedure... if you like the rich sweetness of Jumizu brewing, I recommend it 😉.
Japanese>English
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蔵元部
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ねむち
Sake Brewery Walk, Ikoma City, Nara Prefecture Ueda Sake Brewery Bodhi Hashiwase Junmai Ureshicho I had tasted this one before and had the same impression. It has a slightly acidic Bodhi yeast flavor and a clear umami taste. Bodai Hashiwase Junmai Ureshicho 5 years old sake limited edition. It is a 5 years old sake and has a well matured aroma. It has a clear acidity of Bodai Hashiro and a thicker caramel-like flavor. Ureshicho Junmai-shu, dewy leaf style, made with Yamanokami yeast. The most refreshing and, in my opinion, a little loose and lacking. It has a slight sweetness. Ureshicho Sake Brewery's Amazake Made with only rice and rice malt, it contains no alcohol. It tastes like rice cake with a creamy texture. Nigori (nigori) Harazake It also has a ricey and creamy taste, but the aftertaste is dry and spicy. There were many regular customers, and I thought this brewery had many repeat customers. The nigori sake was priced in the 1200-1500 yen range for a 4-goupe bottle, and the junmai daiginjo was priced at around 3500 yen, which made me wonder how it could be so inexpensive. I wondered how it could be so cheap.
Japanese>English
ポンちゃん
Hi Nemuchi 🐦. It was a nice holiday ❣️ I like that both breweries let you sample well 😳 No wonder you have so many repeat visitors 😊.
Japanese>English
ねむち
Good evening, Ponchan 🌛I would like to visit different breweries, but I will try my best to take the train & walk to sample the sake 😁The service and taste here was great👍.
Japanese>English
ねむちねむち
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蔵元部
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ねむち
Sake Brewery Walk, Ikoma City, Nara Prefecture Ueda Sake Brewery (1) The nearest station is Ichibu Station, one stop away from Kikuji Brewery, but it takes about 25 minutes to get there, so we took a walk. Ueda Shuzo brewery brews "Uresho" and "Ikucho" brands. We were allowed to taste the sake at the Hankyu Brewery Festival. The entrance to the brewery is a bit confusing. When you go inside on your own, you will find a spacious sales area, and a storekeeper who is a brewery employee will be in charge of tasting and selling the sake one-on-one. Ikoma-Hozan Junmai Daiginjo The first one they let me try was the Junmai Daiginjo, which was beautiful, rich, and delicious. It was beautiful, full-bodied, and delicious. It is made with 40% polished Yamadanishiki and is priced at 3,500 yen, which is very reasonable. Ureshicho Unfiltered Junmai Nama-zake I had tasted it before, and it is still slightly sweet and delicious. Yamato's new sake, Shiboritate Nama-zake. Thick, rich, sweet and delicious. Slightly gassy and acidic. A delicious sake with a lot of gravity. Ureshicho Nigori Sake It is quite creamy, thick and umami. I like it even though it seems to have sugar added. I tasted too much here, so I will continue.
Japanese>English
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蔵元部
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ねむち
Sake Brewery Walk, Ikoma City, Nara Prefecture Kikuji Sake Brewery Ouma Junmai Ornithine Yeast Brewing The strong acidity and astringent umami are probably derived from ornithine. If ornithine is contained in sake, can we drink it indefinitely? Oba Junmai Junmai Taishi Yume Yeast Brewing The color is the most clearly yellow, with sourness and deep umami. It has a slightly astringent taste that lingers on the tongue. Oubama Junmai Yamanokami Yeast The most refreshing acidity. Kikushi Junmai Ginjo Slightly rich sweetness and umami, with a refreshingly sour aftertaste. Kuradashi Junmai-shu: To be respected with harmony. The label is not as gentle as it seems, but the alcohol content is between 19 and 20 degrees Celsius. The impression I got from drinking it was that it was a local sake with a lot of dryness, and in a good way, it was like a country sake. I also read on the Internet that it is a brewery of dry sake. There is "Kiku no Tsukasa" in Iwate Prefecture, "Tsukiku" in Tokushima Prefecture, and "Kiku Tsukasa" in Nara Prefecture. I'm sure that would be on the test.
Japanese>English
bouken
Good evening, Mr. Nemuchi. I was curious about Kikuji, but I drank it at the Bodhi Hashi festival and felt it was the spiciest 🤔 That's the bottleneck for me. I always wonder which one is Shikiku or Kikuji? I'm always wondering which is which 🤣.
Japanese>English
ねむち
Good morning, bouken-san ☀My favorite was Kikuji Junmai Ginjo, but since Shiboritate was available, I bought Nigori Sake and Shiboritate 🍶 It was more dry, but there were many refreshingly dry ones too 😋.
Japanese>English
ねむちねむち
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蔵元部
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ねむち
Sake Brewery Walk, Ikoma City, Nara Prefecture Kikuji Sake Brewery Kikuji Brewery is located about a 4-minute walk from Minami Ikoma Station in Nara Prefecture, and brews the brands "Ikoma" and "Kikuji". We were not able to see inside the brewery, but at the sales counter, tastings were free of charge, and visitors could take out the sake from the refrigerated case and pour it by themselves, as well as taste free Nara-zuke pickles. Kikuji Kuragari Koshi Junmai-shu Nama-nara-shu The aroma is slightly fresh and sweet, and the mouthfeel is smooth and smooth. It has a fresh sweet aroma and a smooth mouthfeel, with a firm umami, a slight sweetness, a little spiciness, and a classic feel. I forgot to take a picture, but I bought it. Shiboritate Junmai Nigori Nama Sake It has a creamy, full-bodied, umami sweetness with a slightly spicy, bitter aftertaste that is a bit classical. Sakeya Tohei Junmai Daiginjo Clear and refreshing, with a slightly strong acidity. Ouma Junmai Daiginjo Slightly acidic, slightly bitter, slightly dry. Kikushi Bodai Hashiro Junmai Contrary to the image from the sweet malted rice smell, it has a sharp impression with clear acidity. The acidity lingers in the aftertaste. Too much tasting, so I will continue.
Japanese>English
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Ayabe, Kyoto. Wakamiya Brewery Co. Get healing on a CHILL night, Junmai Ginjo Hara Sake. University students discovered and purchased 3㌥ of this sake, which they had been working on in an industry-university collaboration, at Isetan in Kyoto. The president and toji of Wakamiya Sake Brewery, with whom they had been collaborating, died in March of this year in an accident on the job after preparing the sake, and we wondered what would happen to him, but we received happy news the other day that Yume Sake Brewery, established mainly by former employees of the major sake brewer Gekkeikan, will take over the business. I had it with cold sake. The color is clear, and the yellow color is quite distinct. The nose has a grain-like, nutty, caramel-like aroma with a hint of alkaloa and a slightly aged nuance. Slightly torrid mouthfeel. While the sense of ripeness and nuttiness is still prevalent, the rich caramel and full-bodied flavor is also felt, and the finish is rounded with a sweetness. The finish is rounded out with a sweetness, but then there is a slight sharp acidity and sake-like aftertaste. It may not be the original taste, but it was delicious 🙏. I look forward to seeing how it will be made, and whether Gekkeikan's know-how will be utilized as well. Ingredients: Rice (from Kyoto), Rice malt (from Kyoto) Polishing ratio: 60 Alcohol content: 16%.
Japanese>English
ねむちねむち
唯々火入純米大吟醸生酛
Takechi ShuzoShiga
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家飲み部
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ねむち
Shiga Prefecture, Konan City. Takeuchi Sake Brewery Co. Tadaiyuki Junmai Daiginjo (Hi-iri) Takeuchi Shuzo has been going through a lot of problems within the company, and although the website exists, the online store and the directly managed restaurant are closed at the moment. I wonder if they don't make sake anymore... Too bad I couldn't visit them at the only joint brewery opening in Shiga Prefecture 😭. I found it in a liquor store I visited after a long time, so I bought it even though it was more than a year old. I'm going to drink it cold. It is clear, but the yellow color is clearly recognizable. The initial aroma is quite strong, with a sweet aroma like ripe fruit and a sweet, burnt aroma that spreads. It has a viscous and viscous texture, with a sweetness that precedes the taste. The nose has caramel-like overtones, with a fluffy acidity, and then when it passes through the nose, the caramel-like burnt aroma is released, followed by the concentrated, rich sweetness of overripe fruit on the tongue, and a slight acidity, which gives it a dried fruit-like quality. Wow ❗️ it's completely aged, but it's so good 😋. I don't know if I can drink it anymore 💦. Ingredients:Rice(domestic),Rice Koji(domestic) Rice used: 100% Yamadanishiki from the special A district of Hyogo Prefecture Polishing ratio: 50%. Alcohol content:17%.
Japanese>English
たくぼん
Good evening, Nemuchi-san 🍶. The liquor store I go to often said something to the effect that they were asked to buy the last sake, so it looks like the one available now is probably the last one 😔It was delicious and my favorite brewery.
Japanese>English
ねむち
Takubon-san, good evening 🌛I heard at the liquor store that you said you were going to do other different business instead of working hard at sake 👂️ I was also working hard at the Japanese sake festival 💦 even though I enjoyed Tadaiya, Meitetsu, etc 😞...
Japanese>English
ポンちゃん
Good evening, Nemuchi🦉. It's too bad you can't drink it 🥺I've never had Meijutsu, so I'm looking at liquor stores in the prefecture to see if there are any still around💦.
Japanese>English
ねむち
Japanese>English
ねむちねむち
aizunishikiさすけね原酒生酒無濾過
Fukushima
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家飲み部
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ねむち
Kitakata City, Fukushima Prefecture. Limited Partnership Aizu Nishiki. Aizu-Nishiki, wandering Sukene, unfiltered, raw sake. Sasu-kene" means "no problem" or "all right" in the Aizu dialect. It is served cold. It is clear with a slight yellow tinge. The top aroma is like a slightly unusual sweet malted rice aroma, and there is a hint of apricot. The mouthfeel is slightly juicy and flows smoothly. The first impression is a gentle sweetness, with a fluffy honey and apricot scent spreading through the overtone, and a slight smokiness. The aftertaste is sour and slightly bitter, with a slightly sharp spiciness that lingers on the tongue. It was an interesting and unusual taste, not usually found in Japanese sake. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 70%. Alcohol content: 16%.
Japanese>English
ムロ
Good evening, Nemuchi. Sasuke negatte ga kai? I use it like that 😅. There is a series of "Sasukene" for vegetables too 🤭.
Japanese>English
bouken
Good evening, Mr. Nemuchi. Wow, you are drinking an unusual sake 😁. I'm curious to know where I can buy it because it has a taste that I don't usually drink sake 🙏.
Japanese>English
ねむち
Good evening, Mr. Muro🌛My father's hometown is in Tohoku, so I understand the nuance of "sasuke ne ga tsukaidai? I understand the nuance 😆 There is also a series of "Sasuke Nega Vegetable", which is an important Aizu word that still remains today 😊.
Japanese>English
ねむち
bouken, good evening 🌛I bought it immediately because I had never seen the label before🤣I'll tell you where I bought it 😁It's a satellite in Osaka that closes early and is hard to get to 🏢It's not easy to get to 😅.
Japanese>English
bouken
I'll have to take a paid day off or cheat 🤣.
Japanese>English
ねむち
Right 😅
Japanese>English
ムロ
Muro is the place to go for Fukushima, especially Aizu sake😄‼️
Japanese>English
ねむち
Muro-san, I'm referring to Fukushima sake 😊You always drink good stuff other than Fukushima sake 😆.
Japanese>English
ねむちねむち
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Fukushima, Iwase-gun. Matsuzaki Sake Brewery Co. Hirotogawa Junmai Ginjo Yamadanishiki The famous people of Sake-no-wa drink this sake, and it is, after all, a "Romai-shu", so we had to try it... When I asked the liquor store if it was going to be sold out, they told me that they had received a document stating that they were going to focus on junmai, junmai-ginjo, and junmai-daiginjo. He said that the Junmai-Ginjo will mainly be the current blue label, and that they will probably purchase some Yamadanishiki from farmers under contract this season, so they will probably make some kind of Junmai-Ginjo. I don't know the details. I had it cold. When the bottle was opened, there was a rather small squeak. The color is clear and transparent with a silvery appearance. The top aroma is slightly sweet, but the hint of fragrance is full of gorgeousness. The mouthfeel is smooth and smooth, and the acidity spreads from the tongue. The taste is rich and honey-like, but elegant, with a juicy melon sensation. It is calm yet fruity. It is elegant, mellow, and sweetly delicious. The aftertaste disappears quickly and is refreshing. No way...it was really good! It was a really good sake. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: 100% Yamadanishiki Polishing ratio:50%. Alcohol content:15
Japanese>English
T.KISO
Good morning, Nemuchi! ☀️ I know, right? I know! It's really "Romai" 🎶😁😁. I wonder if they will brew with Yamadanishiki again... I have faint hopes... I guess so...
Japanese>English
ジェイ&ノビィ
Hi Nemuchi 😃 Quite a few people were drawn to that memorable post by T.KISO 🤗Quite a feat by the director 👍. Really! Maroromai one of a kind 😋.
Japanese>English
ねむち
Hi T.KISO, I went to buy it as soon as I saw your post about the impact of "Romai" 🤣 and it was indeed delicious 😋 Let's wait and see what Touji Matsuzaki has in store for us 😆.
Japanese>English
ねむち
😁It's a shame that it's sold out, but it was a great sake, just like your review 😋.
Japanese>English
ねむちねむち
Koshinohomare90 Yellow純米原酒生酒無濾過
Hara ShuzoNiigata
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家飲み部
102
ねむち
Kashiwazaki, Niigata Prefecture. Hara Sake Brewery Co. Koshinohomare 90 Yellow Junmai Unfiltered Unrefined Nama-zake Purchased at the Niigata Sake-no-jin OSAKA in Abeno Harukas. It was sold out at one point, but was scheduled to arrive in the evening, so I went to another booth and tasted it. I had it cold. When the bottle was opened, there was a short gas sound. The color is clear with a light yellow tinge. The top aroma is a strong alkali aroma. The mouthfeel is a little smooth. It has a firm acidity with a hint of sweetness from the robust umami of the rice, giving it a very punchy impression. The aroma that spreads after swallowing is citrusy, and the aftertaste is sweet and bitter like grapefruit. Hazuki Minori is a new sake made from newly harvested rice, with a rice polishing ratio of 90%. The new sake has a freshness and slightly alcoholic taste that is typical of new sake. Ingredients: Rice, Rice Koji (Kashiwazaki City) Polishing ratio: 90 Alcohol content: 13%.
Japanese>English
ねむちねむち
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外飲み部
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ねむち
Keihan Department Store Kuzuha Mall in Hokuriku Sake Fair ④. I have had Kaga-no-tsuki before, but I was not impressed with it and did not drink it very often. Kaga no Tsuki: Junmai, freshly brewed with sake yeast. He told me that this was also a rare sake here, and even though there was no tasting, he went out of his way to open a bottle for me to try it. It has a very moist, milky, sweet and delicious flavor. The acidity is also elegant and extremely tasty. I really like this one. I had already bought one bottle, so I left the store to go home without buying it, but when I got to the bus stop, I went back and bought it again. Kaga no Tsuki Junmai Ginjo. It is said to be aged for 3 years. The color was a solid yellow and it had a matured aroma. It has a sense of maturity, with a caramel-like richness and fullness of flavor. It seems to be the best sake for heating. I was also allowed to try another sake from the Koukokuharu Brewery, but I've already tasted it before, so I'll skip that one. I heard that they only distribute Iwase to restaurants that are well versed in Japanese sake. I went home thinking that Hokuriku sake is warming up in the winter.
Japanese>English
コタロー
Good morning, Nemuchi ☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀. I'm very interested in the sake that you went to the bus stop but came back to purchase 🍶. Hokuriku sake is really perfect for warming up and relaxing: ☺️
Japanese>English
ねむち
Good morning, Kotaro ☀I decided to buy only one bottle, but when I remembered how good it was, I went back and bought it 😁I think it's better than not buying it and regretting it 🤣I think it's a perfect warm drink for this winter 😊.
Japanese>English
ねむちねむち
Sanshoraku備前雄町純米山廃
Sanshoraku ShuzoToyama
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外飲み部
105
ねむち
Keihan Department Store Kuzuha Mall in Hokuriku Sake Fair (3) I was allowed to sample San-Shoraku's Bizen Omachi, which is no longer at the brewery or is not often available in the Kansai region. San Shoraku Bizen Omachi Yamahai Junmai It is said that Bizen Omachi is flat-polished, It is a beautifully balanced wine with a strong omachi flavor. The image of Sanjoraku is gentle sweetness and umami, but it is also delicious with a hint of Oumachi.
Japanese>English
Kab
Hi Nemuchi 😃 What a great autumn drink, Echizenmisaki Kutouryuu and my favorite Sanshoraku! Both have a distinctive umami flavor and are safe to drink 👏👏👏.
Japanese>English
ねむち
Kab, good evening 🌛You drank the same Echizen cape before 😊Sanshoraku is also a repeat favorite 😆I thought both were delicious and wholesome sake ♨️ You can also enjoy them heated in winter 😋.
Japanese>English
ねむちねむち
Jokigen山田錦 氷温熟成純米生酒
Kano ShuzoIshikawa
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外飲み部
104
ねむち
Keihan Department Store Kuzuha Mall in Hokuriku Sake Fair (2) This was another sake that I had not had before, and it seemed to be a bit rare in the Kansai region; it was fresh and aged in ice temperature, and I was allowed to taste it. I was given a sample of this sake, which was also a little rare in Kansai. It has a rounded, robust flavor with depth. The tasting was done at room temperature. It was tasted at room temperature, but it was still better than chilled. It was supposed to be slightly dry, but the umami was so rich that it didn't seem too dry. I thought it would be great heated up.
Japanese>English
ねむちねむち
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外飲み部
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ねむち
Keihan Department Store Kuzuha Mall in Hokuriku Sake Fair①. Now on until Sunday, December 8. I went to the event held by Tenkafusake, a sake shop in my town that I had the pleasure of talking with at the Moriguchi Keihan Department Store's Sake Festival. The owner was very friendly and remembered our previous conversation. The first was Echizenmisaki, made with Kuzuryu rice, which I had not had before. Echizenmisaki Junmai Kuzuryu. ＋It is a delicious sake with a sake strength of +4, but it is not so spicy or dry, and you can feel the umami of the rice. It is not gorgeous, but it is deeply and gradually delicious. There are only about three farmers producing Kuzuryu rice anymore, and the farmers are doing it out of sheer stubbornness💦.
Japanese>English
ねむちねむち
Koeigiku清海 Sukai特別純米原酒生酒無濾過
Koeigiku ShuzoSaga
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家飲み部
108
ねむち
Ogi, Saga Prefecture. Koei Kiku Sake Brewery Co. Koeikiku Seikai Sukai Special Junmai Unfiltered Nama Sake I saw Jive-san drinking it and immediately decided to open a bottle 🤣. It seems to be Koeikiku's new standard sake. I'll have it cold. When the bottle is opened, there is a long gas sound. The glass has a little bit of fine bubbles on it. The color is clear with a slight yellow tinge. The top aroma is mild, citrusy, green apple-like and fresh. The mouthfeel is gassy and slightly viscous. The nose is juicy, with a hint of muscateliness. The flavor is a good harmony of umami and acidity, with a sweet and sour taste that fills the mouth. There is a bitter aftertaste, but it is followed by a minerality that comes back quickly and refreshingly. The bitterness is not too much, but it is just right. Ingredients: Rice (domestic), Rice malted rice (domestic) Rice used: 100% Yuyamanishiki Rice polishing ratio:60 Alcohol content: 14%.
Japanese>English
ジャイヴ
Good evening, Nemuchi 🌛. I never thought I would be the one to open the bottle 😲. I'm sure it's another successful sake terrorism 🤣. I was curious about what other people were drinking too, so when I found it at Sugidama, I ordered it immediately ✨.
Japanese>English
ジェイ&ノビィ
Hi Nemuchi 😃 We had a bottle of this one 😋 and it's a refreshingly tasty, Swissy, instant-killer 🤗.
Japanese>English
ねむち
Good morning, Gyve, ☀Good morning, I've been hit by a solid liquor terror 🤣Thanks for the opportunity to open the bottle 🙇 Gyve's store is always inspiring, along with your drinks 😆.
Japanese>English
ねむち
Good evening, Jay & Nobby 🌛Your first drink in a week after your business trip & prefectures meeting was this one 😆 After a long time of tiredness, alcohol soaks into your body so easily 😊Oh! This drink would have been easy even if you weren't tired 😁.
Japanese>English
ねむちねむち
eight knotLight Yellow 2024（瓶燗火入）純米
Murashige ShuzoYamaguchi
alt 1
alt 2alt 3
家飲み部
98
ねむち
Iwakuni, Yamaguchi Prefecture. Murashige Brewery Co. Eight knot Light Yellow 2024 Bought when I went to Takashima after the storm passed with Mr. Bouken. It is a brewery that revived the Kyokai No. 8 yeast, and it is made with 80% polished rice. It is a test brew, so there is no front label. It is a test brew, so there is no front label. Mr. Bouken had informed us in advance that we needed to be careful when opening the bottle, but surprisingly, we were able to open the bottle with only a gas sound. The top aroma is a mixture of pineapple and a slightly pickle-like aroma. The color is quite yellowish and cloudy, and the mouthfeel has a slightly chuggy feeling. The moment you put it in your mouth, the hinted aroma has quite an impact. The aroma is a combination of grapefruit and lactobacillus, and pickle-like aroma. The taste is a combination of the lactobacillus and pickle-like aromas, and a sticky mass of sourness that lingers on the back of the tongue. It is sour and sweet, but complex in many ways, giving the impression of a pickle in the middle of fermentation. I thought it was sweet and sour and delicious when I tasted it, but... No, it's a pretty weird sake 🤣. I like it though 😋. Ingredients:Rice(domestic),Rice Koji(domestic) Rice polishing ratio:80 Alcohol content: 13%.
Japanese>English
bouken
Good evening, Mr. Nemuchi. I'm relieved I'm not the only one who felt the pickle sensation 🤣. The brewery here seems to have a unique taste in the brewing water as well 🙄. A strange taste from the water 🤣.
Japanese>English
ねむち
Japanese>English
ねむちねむち
参宮月夜見特別純米
澤佐酒造Mie
alt 1
alt 2alt 3
家飲み部
100
ねむち
Nabari City, Mie Prefecture. Sawa Sake Brewing Company. Sangu Special Junmai Sake Tsukiyomi Sangu" which seems not to be drinkable any more. It was too good to drink, but I opened the bottle because I thought it was better to drink it before it got twitchy. We drank it cold. The first aroma is mild, citrusy, and alkali aroma. The color is clear with a slight yellow tinge. The taste starts with a slightly sharp acidity, and the nose is filled with a fluffy, mature aroma and a gradually swelling umami flavor. A slightly bitter taste lingers on the tongue and is slightly spicy. Maybe not my favorite... I think it is suitable for warming, so I tried heating it up. First trip to Nobee Yokocho this season! When heated, the acidity mellows out, the sweetness spreads as if the entire tongue is coated, the umami is more easily felt, and the acidity is calmed down. It is best when heated from about 50℃ and cooled down to lukewarm or lukewarm. I tried it when pyonpyon told me that heating it up softens the edginess, and it was perfect 😉. Heating up is a very deep process 🙄. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: 100% Saganohana Polishing ratio: Kakemai 50%, Kakemai 68 Alcohol content: 16
Japanese>English
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