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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痛風に怯える酒呑み。 イベント投稿多めですが、ご容赦下さい。 ・変態酒愛好会メンバー🫶（筆頭見習い） ・酒宴にて醸す心をたしなミーツ（bouken氏の傀儡） 語彙力乏しいので同じようになり、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、読んで購入の参考にさせて頂く為に♡はポチッとしております。 宜しくお願いします🙇

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1,869

Favorite Brands

5

Hall of Fame

Kokuryu

Most Check-in Brands

Glorious Mt.Fuji
23(6.95%)
Kawanakajima Genbu
20(6.04%)
Fusano Kankiku
20(6.04%)
Shinshu Kirei
19(5.74%)
Jikon
18(5.44%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
170(9.1%)
Niigata
112(5.99%)
Hyogo
91(4.87%)
Fukushima
78(4.17%)
Yamagata
75(4.01%)

Venues With Most Check-Ins

Yodobashi-Umeda (ヨドバシカメラ マルチメディア梅田)
16(100%)

Timeline

ねむちねむち
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Saitama Pref. Iruma-gun. Asahara Sake Brewery Co. Biwa no Sasanami Junmai Namaisake. I went to buy the pre-sake I wanted, and since that was the only sake I was sorry to buy, I bought Saitama sake, which I rarely have a chance to drink. When I was trying to decide which one to buy, the owner laughed at me at the cash register, wondering why I was looking at the back label so much. I told him I don't like anything too spicy, and we chatted for a bit. I had it cold. When we poured it into the glass, there were quite fine microbubbles adhering to it. It is clear with a faint yellow tinge. The top aroma is slightly malty and slightly apple-like. The mouthfeel is juicy, full, and smooth. The palate has a slight sweetness from the rice on the tongue and a mild acidity that flows gently through the mouth. The juiciness is followed by a refreshing taste. It has a malted rice aroma that spreads when it passes through the nose. The aftertaste is a bitter and bitter taste with a slight spiciness that lingers for a short time. The sake has a sharp taste after passing the throat. Rice polishing ratio: 70%. Alcohol content: 15%. Ingredients: Rice (domestic), Rice Koji (domestic) Sake degree: +4 Amino acidity: 1.2 Acidity: 2.0
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Mie Pref. Taki County. Motosaka Sake Brewery Co. Hachibei Nero Nama Sake When I went to buy some sake I wanted in the Suita area, I stopped by a liquor store I had never been to before and bought it. It was a liquor store that seemed to be strong in whiskey. The black cat label is impressive and nice. I had it cold. The color is clear and the yellowish taste is clearly visible. The top aroma is mild and not so much. The clear mouthfeel is followed by a citrusy acidity that spreads throughout the entire palate. The acidity is followed by a firm bitterness and astringency. There is a lingering tingling sensation on the tongue. The sweet and umami flavors are not too assertive, but have a grain-like profile. The owner of the liquor store said it was fruity, but it doesn't feel like that, but maybe that's because it's been six months 🤔. In total, the sake gave a bitter impression. Ingredients: Rice (domestic), Rice malt (domestic) Rice varieties: Ise-Nishiki, Yamadanishiki Rice polishing ratio: 80 Alcohol content: 15%.
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Nara Pref. Nara City. Nara Kasuga Sake Brewery Co. Masuhei Junmai Ginjo 3㌥ purchased at a supermarket in Wakayama Prefecture. In 2022, during the Corona disaster, Yagi Sake Brewery Co., Ltd. became part of the Honda Net Kyona Group and changed its name to "Nara Kasugayama Sake Brewery Co. Serve cold. The nose is mild and slightly acidic with a hint of alcohol. It has a slightly sour and hard mouthfeel, with a hint of sweetness at first, followed by a gradual spread of sourness. After swallowing, the bitterness cancels out the acidity, and the aftertaste is a refreshing pungency from the bitterness, with a slightly long aftertaste. The sweetness, acidity, and bitterness are moderate, and the spiciness The sweetness, acidity, and bitterness are all moderate, and the spiciness is well balanced by the acidity. It has no impact, but it does not have the sake-like feel that I expected, and it is easy to drink due to its solid structure. It is a pity that this sake is no longer a part of the Bodai Hashiroshi research group. Ingredients: Rice (domestic), Rice malt (domestic) Rice polishing ratio: 60 Alcohol Content:16%.
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Sogenしぼりたて原酒生酒
Sogen ShuzoIshikawa
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外飲み部
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Finally, I asked him if he had any strange sake. I asked him, and he offered me this one as a sake that would go well with the Chinese koji bean curd. What is Chinese koji? He explained to me what it was and served it to me. Sogen Shuzo, Ishikawa Prefecture Sogen Shuzo Shiboritate Nama-nazake (freshly brewed sake) This is a rare sake that was kept at room temperature before it was damaged in the earthquake. It has a mild caramelized pudding-like taste, and is full of amino acid sweetness and richness. The aftertaste is a bit sharp. It was delicious because of its concentrated flavor and richness. A customer showed me a picture of Sogapère Ephis, saying that he got hooked on sake through a pairing recommended at this restaurant. I told him that it was a rare sake made by a winery for a limited time, but that I had it here today, and he immediately ordered it. I said hello and headed home, as I had time to catch the bus. I had a great time listening to the sake pairings.
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hayashi五百万石純米吟醸
Hayashi ShuzoToyama
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The fridge was hidden behind the counter and hard to see, but I saw a forest and ordered it. It was explained that it was popular with both sweet and dry drinkers, so I tried it. Hayashi Shuzo Brewery, Toyama Prefecture Hayashi Junmai Ginjo Gohyakumangoku The slightly fruity mouthfeel gives way to a light, languid sensation. The palate has a slightly fruity mouthfeel and a light, mellow feel, with a gentle acidity spreading slightly in the middle. The finish is light and refreshing, with a refreshingly light taste that is typical of Ihyakumangoku. It has an interesting spread, which is why it is popular with both sweet and spicy tasters. Kurobekyo has Yongo bottles, but Hayashi has only Ichosho bottles, so I can't buy it, so I have to drink it outside.
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Next, I rummaged through and ordered some room temperature sake, which was lined up behind where I was sitting. Sato Sake Brewery, Oita Prefecture ◉Kusumi Senbazuru, Junmai-shu (Junmai-shu with a fresh yeast yeast base) This one was served at room temperature for a bit and then heated. The description said it was like a grandfather's sake 🤣. It is a strong traditional sake with lactic acidity and a dry, refreshing finish. When heated up, the spiciness and peculiarities of the sake mellowed out. We ordered an assortment of side dishes. The Korinky Namul, a kind of pumpkin that can be eaten raw, was my first experience with it and was delicious.
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Maboroshinotaki純米スパークリング クラウディサワー純米発泡
Mikunihare ShuzoToyama
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A classmate of mine started brewing craft beer and made his first appearance at a local Tanabata festival. (4th picture) On my way home from cheering him on, I visited a friend of mine who is a sake sommelier and is running the store by herself as a stay-at-home mom and pop for a while while the owner is away. Normally, he serves a Japanese course, but while he is away, he serves a Japanese style of cooking, using obanzai to go with the sake. It was also a hot day, so I first quenched my thirst with a saké that was served to me without saying a word. Toyama Prefecture, Imperial Fine Sake Brewery ◉Gen no Taki Junmai Sparkling Cloudy Sour This low-alcohol, carbonated drink is made from rice, but it has a very apple juice-like taste. It has a good balance of sweet and sour, but not dry. It is limited to 30 bottles per month as it is completely hand-fermented in the bottle and cannot be mass-produced. On the day I came to the restaurant, a female sake sommelier is so cool, and there was a customer who had come to the restaurant before, got hooked on the pairing, and made an appointment to come back. Moreover, that person was the owner of an obanzai restaurant in Ashiya that is only open for lunch and only takes reservations 3 months in advance.
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ひるぺこ
Hi, Nemuchi-san. Your classmate who started making craft beer is amazing! I'd love to drink it if I can meet you somewhere 🍺 Shoko's place I'm going there next week too. It's a phantom waterfall, just like Touka 😊.
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Echigotsurukameワイン酵母仕込み アルミ缶純米吟醸
EchigotsurukameNiigata
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Niigata Prefecture. Niigata City. Echigo-Tsurukame Corporation. Echigo Tsurukame wine yeast Junmai Ginjo Aluminum can. This is a 1 gou can for when you need a little more. I bought this sake at Hanshin Department Store a while ago. I drink it cold. The color is slightly yellowish. The nose has a slightly sweet grape aroma with a hint of red wine. The palate has a light, low-alcoholic mouthfeel, with a loose sweet and sour taste, followed by a faint astringency on the tongue, reminiscent of red wine tannins. Overall, the wine is light and not heavy, with a slight sweetness on the finish. It's a bit like drinking a thin wine, but it's definitely easy to drink. I wonder if the alcohol content differs slightly depending on the tank or brewing time. I looked online and found that the March release was labeled at 9% alcohol by volume. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 60 Alcohol content: 10
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Kamikokoroeme -エメ-純米原酒生酒無濾過
Kamikokoro ShuzoOkayama
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Okayama Prefecture. Asakuchi City. Kabishin Brewery Co. Junmai Unfiltered Nama Sake eme Eme was already sold out at the Kabishin booth at the Yodobashi Umeda National Sake Festival. I heard that Hi-Nare was sold out, but that the unfiltered nama sake would soon be available at Yaotsuya, so I went there and found it on sale, so I bought it. We had it cold. When I poured it into a glass, there was a very small amount of bubbles on it, and the color was clear and almost colorless. The initial aroma is mild, with a slight acidity and a bluish flavor. In the mouth, it is juicy and juicy, with a gentle, slight sweetness, and a slightly astringent acidity that spreads in the mouth. The acidity is mild. It is juicy like the juice from the flesh of muscat grapes. It would have been better if it were fruity and a little sweeter. Ingredients:Rice (domestic), Rice Koji (domestic) Yeast used: Muscat of Alexandria yeast Rice polishing ratio: 70%. Alcohol content: 13%.
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Nara Pref. Yoshino County. Miyoshino Brewery Co. Hanaboe Yoshino Masamune. Purchased at the same supermarket in the neighborhood of my house where I went to see hydrangeas at Ofusa Kannon and Yada-dera Temple in Nara and called "Sanchoku Ichiba Yotte". The sake is produced by Kitamura Sake Brewing Company of Shojo, Kitaoka Honten of Yatagarasu, and Miyoshino Brewing Company of Hanaboe, using sake rice "Gin-no-sato" harvested in Yoshino Town with a rice polishing ratio of 60%. This time it is the Hanaboe version. This time, the Hanaboe version is served cold. The color is a firm yellow. The top aroma is sweet to slightly burnt caramel aroma. It is stored at room temperature on the supermarket shelf, so I guess it is a little aged. The mouthfeel is slightly viscous. After swallowing, it has a slightly acidic and astringent taste on the tongue, with a slightly complex and astringent aftertaste. Nice Masamune for a great effort👍. I may look for other Yoshino Masamune. Ingredient rice: 100% Gin-no-sato produced in Yoshino-cho, Nara Prefecture Ingredients:Rice(Nara pref.), Rice malt(Nara pref.) Polishing ratio: 60 Alcohol content: 16%.
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Niigata Prefecture. Nagaoka City. Koshi Meibun K.K. Koshinotsuru Bessen Normal Sake Purchased at the Sake Expo at the Kintetsu Main Store in Abeno Harukas. I kept it in the refrigerator and drank it cold. The color is clear with a slight yellow tinge. The nose has a strong alcoholic and acidic aroma, with a hint of apple. Not much umami and little sweetness. The bitterness comes out at the end. The flavor profile is blurred when the sake is cold, so it should be brought to room temperature before drinking. When the sake is brought to room temperature, it has a mild umami, a little sourness, a tangy alcohol taste, and a sharp aftertaste. There is not much bitterness. It is best to drink it at room temperature. This regular sake is delicious. Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol Alcohol content: 15%.
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WagaujiWagauji Aerial純米大吟醸原酒生酒無濾過
OujimanYamagata
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Yamagata Prefecture. Tsuruoka City. Ou Proud Co. Wagauji Aerial Junmai Daiginjo Unfiltered Nama Sake We found a label that looked like a fashionable wine from Wagauji Aerial, so we bought it at the Crazy Salad Museum. I had it cold. When the bottle is opened, there is a shuffling opening sound. When poured into a glass, countless bubbles adhere to the entire glass. The aroma is apple-like, with a slight sourness. There is not much gasiness on the palate, but you can sense a clear sweet acidity at first, and it flows lightly. After swallowing, the sweet and sour taste spreads quickly and disappears gently, without being tightened by the sourness, and the aftertaste is slightly bitter. The overall impression is light and gentle. I looked closely and saw that it says it can be drunk in hot weather, so it must be a summer sake. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio:50%. Alcohol content: 14%.
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町田酒造夏純　雄町おりがらみ
Machida ShuzotenGunma
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Gunma Prefecture. Maebashi City. Machida Brewery Co. Machida Sake Brewery 55 Natsujyun, light nigori, Omachi. Purchased at a liquor store in a dangerous area in Osaka (according to Mr. Bouken). We had it cold. There is a sticker on it warning against opening the bottle, but it doesn't spurt up at all. The color is a pale milky white with a hint of ori. When poured into a glass, bubbles adhere to the glass. The initial aroma is of alcohol and slightly peachy fruit. There is a slight fizz on the palate and it seems juicy, but the taste is light with a slight sweetness. The umami is sharp and sweet, with no Oumachi-like assertiveness. After the sweet and umami acidity fades away with the bubbles, there is a refreshing dry aftertaste with a touch of bitterness. Ingredients: rice (domestic), rice malt (domestic) Ingredients: 100% Omachi rice produced in Okayama Prefecture Sake meter degree: -1 Polishing ratio: 55 Alcohol content: 16
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Kyoto Takashimaya Japanese Sake Festival - Extra Kyoto Honey Sake Brewery booth at The Mead, Kyoto. Although not sake, we tasted a mead, said to be the world's oldest sake, which had been discussed in the Sake-no-Kansai group the day before. ◉The MEAD The aroma is sweet and delicious. The sweet honey is in full bloom. ◉The MEAD Osaka Sakura Made with Osaka cherry blossom honey, the aroma is gorgeous and you can feel the honey itself. The aroma is gorgeous and you can feel the honey itself! I was so surprised that I squealed. This was my favorite. ◉The MEAD Kyoto This one is darker and woodier, but still honey. But it's still honey. I had a taste of Amataka's honey wine once, which was like a German ice wine, and I thought it was really good. It seems that they also make Tengu Mai. I also heard that Kyuzo-san also drank a mead made by a brewery in Shiga Prefecture. Maybe there will be a honey wine boom in the near future? And so, the Kyoto Takashimaya Sake Festival has come to an end. I apologize for the long and continuous post.
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Kyoto Takashimaya Sake Festival ㉒ Booth of Kikuchi Sake Brewery of Sanzen, Okayama Prefecture. I had previously tasted the "Kimura-style Miracle Sake" draft, which was delicious, so I tasted the Sanzen brand. ◉Shune Yamahai Junmai Omachi Ichikatsuhara Sake The first time I tasted the Yamahai, I was told "You went for the Omachi Yamahai out of the blue, didn't you? I tasted it while being told that it had been stored fresh for one summer and then left to mature for a year. It's a bit like a "hiyaoroshi" sake, but with less of a yamahai feel. It has less Yamahai, but combined with the richness of Omachi, it has a unique and peculiar taste. ◉Tsanzen Junmai Omachi Unfiltered Nama-shu Freshly opened and ready to drink. It is clear and slightly mellow, with a slight gasiness, and has a standard Omachi character. The alcohol content is 18%. ◉Tsanzen Junmai Daiginjo Yamadanishiki 50 Nama-nihon At 17.5% alc. it has a nice mouthfeel. The body is rich and clean and deliciously umami. It has a full-bodied taste with a beautiful umami flavor. Okayama Prefecture is the second largest producer of Yamada-Nishiki. It is difficult to polish rice to 35% Omachi, so Yamada-Nishiki is used. The price of sake rice itself is set to rise, and in Niigata and other prefectures, the price of Gohyakumangoku is low, making it difficult to secure the sake rice itself as more and more farmers are producing rice. Sake production is 700-800 koku.
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Shojo萬古(ばんこ)純米大吟醸
Kitamura ShuzoNara
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Kyoto Takashimaya Sake Festival 21 Izumiya Corporation Booth #2 Kitamura Sake Brewery of Shojo, Nara Prefecture. ◉Shouzu Banko Junmai Daiginjo. Made with Yamadanishiki. It has a rich, sweet aroma. It has a rich, full-bodied flavor when drunk. The spiciness is not so strong. The image of Shojo is that of a brand with demons such as Mae-ki and Go-ki related to Yaku-Kokaku, and this is the first time I have seen this one.
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Kyoto Takashimaya Japanese sake festival⑳ The booth of Izumiya Co. They brought Nara sake as if they were a wholesaler. Inada Sake Brewery of Kuromatsu Inaten, Nara Prefecture. ◉Kuromatsu Inaten Aged Junmai Sake The sense of maturity is not so strong, but the rounded flavor and the acidity typical of junmai-shu come together and swell. Yui A clear, standard sake, but with a slightly thicker flavor. The aroma is a bit complex and a bit Nikki-like. I remember drinking Inanohana before, and I heard that the master brewer was from the shochu industry who made Hyakunen no Solitude.
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bouken
Good morning, Nemuchi-san! I didn't know about Izumiya, so I checked their website and was surprised to see Harushika's name in the affiliated companies 😳. I was surprised to see the name of Harushika as an affiliated company 😳 It seems that Harushika and Izumiya are brother companies.
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ねむち
good morning bouken, I didn't know about Izumiya either 😅I didn't know they were a brother company to Harushika 😳the president is also Mr. Imanishi, so they must be related 😊.
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Kyoto Takashimaya Sake Festival (19⑲) Hakkai Brewery booth at the Hakkaiyama Sake Festival in Niigata Prefecture. Brooklyn Kura is a brewery founded by an American who has formed a partnership with the brewery to provide technical guidance. Only one brewer is currently stationed at the brewery. It looks like they offered yabuta and other products. ◉BROOKLIN KURA Catskills. The Catskills is the name of a mountainous region in New York State. Arkansas is the breadbasket for Yamada Nishiki. It was awarded the gold medal at the Kura Master 2025. BROOKLIN KURA Grand Prairie A 60% polished junmai sake with a gentle taste. Daiginjo KOWAKURA Brewery The quintessential Hakkaisan sake. The essence of Hakkaizan, this sake is the ultimate in cleanliness. Junmai Daiginjo Aroma: Melon-like, with a sweetness derived from the rice. ohoro gin A classic gin with a refreshing, Hakka-like aroma. They said you can't use a specific name for rice from overseas. Sake made in Japan with domestic rice is called sake, while sake made overseas is labeled as SAKE or Craft Sake. Hakkaisan has about 20 brewers and produces about 30,000 koku.
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Kyoto Takashimaya Sake Festival Okamura Honke booth of Shiga Prefecture's Kinkame. This time, all of the sake were draft, and of course, all of them were to be compared. ◉Green 60 A dry sake with a refreshingly light and dry aftertaste. White 80 The sweetest of all the rice varieties except brown. The sweetest of all the rice varieties except for the brown rice. Tasty. Indigo 40 It is full-bodied and has a nice aroma. The description says it won an award at a local sake festival in Shiga. The description says it won an award at a local sake festival in Shiga. ◉Red 100 This is a freshly squeezed brew from the day before yesterday. The color is amber, the aroma and taste are unique, and the acidity is refreshing. A strange sake. ◉Kuro F20 The most expensive, the price doubled this year. The first sip is a surprise, but the second one is a real treat. ◉Black F50 Usually dry, but this time it has been made sweeter. It has a refreshing sweetness to it. Blue 90 The 100 is the most common, but the 90% polished version is just as weird. The sweet and sourness is very pronounced. ◉Tea 70 The acidity is not what I was expecting. Green F30 A fresh aroma that fills the nostrils with a full-bodied sweetness. It is delicious, but at 5,500 yen. 40, 80, and 30 were my personal favorites.
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Kyoto Takashimaya Sake Festival Kawashima Sake Brewery booth at Matsu-no-Hana in Shiga Prefecture. It was the usual brewer. ◉Honjozo Unfiltered Nama Sake A rare and unseen limited edition. This sake was pressed six months ago. It has a strong, robust flavor. It has an alcohol content of 19%, and the flavor is said to hold up well even when mixed with ice. I might like this one a lot. ◉Junmai Unfiltered Nama Sake This was pressed in March. The flavor is the usual standard, robust and dark. ◉Ginjo Unfiltered Nama 50% polished, clean, bitter and acidic. Junmai Daiginjo Unfiltered Nama-Genshu The 40% polished version is the most elegant and slightly richer. When I tasted it two years ago, the ginjo was modern, but not this time... We have a young Noto Touji here now, and this is his third term. The top management of Kawashima Brewery changed through M&A a few years ago, and I'm glad to see that things are slowly moving in the right direction.
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