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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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1,935

Favorite Brands

5

Hall of Fame

Kokuryu

Most Check-in Brands

Glorious Mt.Fuji
24(6.98%)
Shinshu Kirei
21(6.1%)
Kawanakajima Genbu
21(6.1%)
Fusano Kankiku
20(5.81%)
Jikon
20(5.81%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
175(9.04%)
Niigata
114(5.89%)
Hyogo
95(4.91%)
Yamagata
80(4.13%)
Fukushima
80(4.13%)

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

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The 8th Osaka Takashimaya Sake Festival Daishichi's booth. I had some sake I wanted to check out from Iji-san, and the mannequin at the booth was familiar to me, so I stopped by one last time before leaving. I greeted the mannequin first, and the brewery staff was busy closing the register for cleanup. ◉Daishichi Fudao Namikoshi Junmai Koshu 2014 It had a much more old sake feel than the previous one, with a stronger caramel-like peculiarity. I remembered that the carameliness became milder when it was heated up. This was the end of our 7.5 hour tasting pilgrimage. I joined Iji-san at the station and we made it home without incident. Thank you very much for your company.
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The 8th Osaka Takashimaya Sake Festival Craft saké miyoi's booth. Mr. Adachi returned to the booth for a chat. ◉MIYOI Craft -Blueberry- Blueberry. Schwarzenegger and slightly bitter. Not much blueberry, but it's good with cream cheese. KOYOI La deuxième Premium Drop KOYOI La deuxième Premium Drop is a sake, not saké, brewed on consignment and brought to Aomori, where I trained and produced my own rice. Top quality premium drops limited to 60 bottles per year. The price was amazing. The price was amazing. I became more and more of a fan because of his love for making sake. ◉MIYOI -ORIGIN-. A limited-quantity, standard product. The sake is made in the same three-stage process as sake, with raspberries added to the moromi and fermented together. It's almost like sake. And it's delicious! ◉MIYOI -Danchi no cola shinju (sake). ◉MIYOI -Danchi no cola shisyu (sake). Aromatic cola. It tastes very much like cola and has a lime taste. Very interesting. I hope that the law will be enforced and a sake brewing license will be issued to brewers who sincerely make sake as part of the Japanese culture.
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The 8th Osaka Takashimaya Sake Festival The booth of Phantom Taki. The person who helped us was the first female toji (master brewer) in Toyama Prefecture. Gen no Taki Junmai Ginjo Sake rice is Gohyakumangoku. It has a soft mouthfeel. It is clear and has a presence of umami, and is beautifully elegant and delicious. ◉Gen no Taki Junmai Ginjyo Yami Dry Limited Nama The rice used for this sake is Yamadanishiki. It is made with Toyama Bay deep-sea marine yeast, which is only used at this brewery. It has a clear, yet umami flavor with a slight acidity. Not too dry. ◉Gen no Taki Hiyakioroshi A mild and mellow sake with a subdued umami flavor. I forgot to take a picture of it, but I did later at another tasting. I asked if the taste changed that much depending on the rice used, and was told that the rice that dissolves well tends to produce more umami, etc., but that there might be a slight difference in taste just due to the difference in sake rice. I also asked if there are any particular yeasts that are good or bad at making sake. He answered, "Well-known yeasts are very active in fermentation, so I don't think there is much difference between them. He said that with yeast that is used for the first time, information on the characteristics of the yeast, the progress of the unrefined yeast, and temperature control is necessary, as if it were a model. Here, junmai ginjo-style yeasts are mostly No. 9 and 14 yeasts. I asked him a lot of questions and he was very sincere in responding to them.
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The 8th Osaka Takashimaya Sake Festival21 Shirasagi no Shiro booth. I was invited to sample some sake on my way past the booth. Tanaka Sake Brewery, which makes sake using a stone hanging balance. Shirasagi-no-jo Tokubetsu Junmai Rare Hi Hiyoshi Namaori sake. The rice used for this sake is Yamadanishiki. This sake was recommended to me by bouken and was delicious. It has a very sweet taste with a little bit of a tangy flavor and a mellow rice flavor. It has a little bit of spiciness to tighten it up. ◉Shirasagi-no-jo Junmai Ginjo Kien Hi Hiyaoshi Nama-oshi This sake is made from Nojoho, a rare sake rice. I don't remember tasting this two years ago. It is a rich, dark, ripe sake with a refreshing citrus acidity aftertaste for a hiyaoroshi sake. Overall, he said it was light and dry.
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The 8th Osaka Takashimaya Sake Festival⑳ Rumiko's sake booth. Eiji-san moved to the booth to greet the brewers. Rumiko's Sake: Kimoto-brewed Kojo-shu (premium sake), oversized, unfiltered, fire-aged, undiluted sake. The aroma has a strong sweetness. The sweetness of the sake is milder than the aroma would suggest. The overall impression is gentle, but there is a sharp taste at the end. ◉Riestyle Yamahai Special Junmai Yamadanishiki Unfiltered Fire-aged Standard classic, with a pungent acidity and spiciness. It was a different impression from the Rumiko-labeled sake, which I was not so crazy about.
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The 8th Takashimaya Sake Festival in Osaka Yonesuru's booth. The booth of Yonekaku was opened at the 8th Osaka Takashimaya Sake Festival (19⑲). ◉Malmus Yonekuru Limited Junmai Ginjo (Blue) Nama Dewa Tsanzan. Dark, sweet and delicious. My favorite. MARUMASU YONEZURU Limited Junmai Ginjo (red) Nama Miyamanishiki. Sharp on the palate with a bitter and bitter aftertaste. I bought this last year because I thought it was the best of the bunch. ◉Malmus Yonekuru Limited Junmai Ginjo (green) Nama Dewa-no-sato. Calm and collected. I recommended Eiji-san to try the (blue) one, but he didn't seem to like it 😅I think he said he prefers fire-aged sake to nama-zake. My personal preference was (blue), (green), (red), and I think Eiji-san preferred (green), (red), and (blue) in that order. I guess everyone's tastes are different. I myself have different tastes depending on the time, and I am very deep in it. ◉Yonekizuru Soukai Drykuchi Junmai Namaishu A sake that is tight with acidity and finishes with freshness. Yonesuru Junmai Kame-no-o Nama-nazake I tasted Kame-no-o because I thought it was unusual. It has an impressive dark umami flavor, which I also like. ◉Yonekaku Junmai Namaisake Happo-Nigori A slightly schwitty sake with a light, dry bitter aftertaste.
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ma-ki-
Hello, Nemuchi-san! I would like to try Yonesuru's Kame no O 🎵 I don't remember what label I drank at that time, but I'm very curious 😋.
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ねむち
ma-ki-さん、こんにちは😃米鶴さんから日本酒沼なら、亀の尾も飲んでおかないとですね〜😊どのラベルか覚えてないなら、米鶴コンプして記憶を呼び覚まさないとっ😆米鶴はめちゃ種類多いですよ〜🤣
いーじー
Good evening, Nemuchi 😊. I was tongue-tied in the second half of the game but the green was delicious 🟢. If there is another tasting, I'd like to try all 3 again and decide 🤣.
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ねむち
Hi Eezy, good evening😊I thought you were surprisingly not drunk since you spoke so well🤣I always bring my Malmouth Yonekuru so we can compare drinks anytime 😆.
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The 8th Osaka Takashimaya Sake Festival⑱. Shiraoi's booth. Shiraoi is often tasted at the event. ◉Shiraoi dry special junmai sake with goby label. A sake made to go well with sashimi. It has a citrusy aroma. It has a citrusy aroma and is very refreshing, so it goes well with oily fish as well. ◉Natsu no Nigori Nama The umami is firm and cohesive on the nose. This sake is made from freshly pressed junmai ginjo brewed in winter and bottled on the lees. It is said that the process of letting it air out once calms it down a bit and makes it bitter. It tasted better than when I tasted it before. ◉2024BY Shiraoi Wakamizu Junmai Ginjyo Tamboba Nao Kumi Nama Sake A little gassy. It has a fruity aroma and body, but is not overbearing. The taste is mild and cohesive. The number of bottles is small. Sake meter rating +3. I was not into Shiraoi before, but this time I got a good impression of it.
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The 8th Osaka Takashimaya Sake Festival⑰. Booth of Nozomu. The usual sake brewers were there to serve us in a brisk manner. ◉Mochi Junmai Daiginjo Omachi Unfiltered Nama Sake From the usual standard. It is always sweet and tasty, but this one had a more robust flavor profile than usual. ◉望 Junmai Daiginjo Senbon Nishiki Unfiltered Nama-shu Sweet and tasty with a bitter aftertaste. ◉Nozomu Tokubetsu Junmai Comet, bottle warmed and fired. Bitter, pungent and bitter with a firm kick. ◉Nozomochi Junmai Ginjo Hitogokochi Unfiltered Nama-shu A refreshing sake with a sweet umami taste. ◉Nozomochi Junmai Daiginjo Aizan Unfiltered Bottle Warmed Clear with a slight bitterness from Aizan. ◉Nozomochi Tokubetsu Junmai Tamakae, bottle warmed and heated. Clear and well-balanced with a citrusy acidity. ◉Tsanbana Yamahai Junmai Sake Slightly sour and sweet. Not too Yamahai like. ◉Sanbana Daiginjo A very good sake, as good as any other sake on display. Quite tasty. ◉Tsanbana White Koji Sparkling HOWAHOWA A sparkling, citric acidity makes it crisp and refreshing. ◉Pink doburoku made from rice A slightly dry taste with a hint of grainy rice. SANGO NO MEGURI DOBUROKU Dry and pungent, with a sake-like character. I was allowed to drink a lot of it and it was really good 💞 Tochigi Ai 💞.
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ジェイ&ノビィ
Good morning, Nemuchi 😃! Your precise review with love for Nozomu & Chanbana, and your catalog-like photos with front and back introductions are a certification of ‼️ Nozomu Ambassador 🤗. Thank you for your love of Tochigi 🥰.
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ねむち
Good evening Jay & Nobby, thank you for being our Ambassadors of Hope at 🌜️🤣We drank so much that we can no longer limit the number of words & post pictures 😋Tochigi love made us feel even more delicious than usual this year 🤗💞.
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The 8th Osaka Takashimaya Sake Festival⑯. Eikofuji's booth. When I visited the booth, thinking it was unusual as I don't often come to events, I was disappointed to find that the brewery staff was no longer able to come. ◉Hitoyogari from Kozo Sake Brewery I tasted the sake at first because I had never seen the label before, but was surprised when I saw the price. It seemed to be a valuable sake. It was clear, moderately sweet, and had an elegant standard. ◉Eigo-Fuji Junmai Daiginjo Unfiltered Nama-shu Shintenrai This is another label I have never seen before. It has a clear mouthfeel with a sweet, umami, full-bodied flavor that is typical of Eiko-Fuji. It has a bitter aftertaste. ◉Eikoufuji Junmai Daiginjo Unfiltered Nama ZEBRA A little less floral, more umami and full-bodied with a hint of bitterness. According to bouken's information, there were about 10 kinds at first, but they were already sold out and there were only about 5 kinds.
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bouken
Hi Nemuchi 😃 You didn't drink Gravity Nigori which is exclusive to Takashimaya 🤔.
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Hi bouken, I thought I had had Gravity before and didn't drink it, but later I found out it was a limited edition cloudy 💦.
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The 8th Osaka Takashimaya Sake Festival (15-2) Sake Rabbit booth. Matsu no Tsukasa's Matsuse Sake Brewery. Mr. Matsuse of Matsuse Sake Brewery came to the booth, but I was surprised that he is not related to the president of the company, or even a relative of the president. Another sake we ordered to compare. Matsu no Tsukasa Junmai Ginjo Raku Nama Beautiful, rich, sweet and slightly mature. It has a slightly chocolatey taste and is extremely tasty. No, it's batshit delicious. I also tasted a little of what Eiji ordered. ◉Matsunozushi Limited Junmai Sake The sake is clear, easy to drink, and has a very good umami taste. ◉Matsunoh Tsukasa Namahashimo Junmai Sake A chocolatey, astringent taste with a hint of acidity. I had a great time talking with Matsunose and the owner of the liquor store, and I think the best part was that the owner of the liquor store I frequent remembered my face.
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The 8th Osaka Takashimaya Sake Festival (15-1) Sake Rabbit booth. We went to Sake Usagi to talk to the toji (master brewer) and the sake shop owner of the talk event we attended before noon, who were standing at the counter. I had only been to tasting booths before, so this was my first time at a paying counter. I ordered a comparison of drinks, Koei Kiku and Matsu no Tsukasa. Koei Kiku ◉Koei Kiku Tsukishita Muyori The concentrated umami spreads on the tongue and is broken up by the acidity. I was a little nervous and asked a stupid question... I regretted that I had a witty question I wanted to ask more.
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The 8th Osaka Takashimaya Sake Festival Ryuriki's booth. The brewer recommended one sake after another and poured a huge amount of sake. ◉Ryuriki Daiginjo Uematsu A clear, clear sake with a strong umami and fruity taste. It is the best of the daiginjos, and still tastes very good. ◉Ryuriki Tokubetsu Junmai Jinryoku Hiyoroshi Nama-nagaroshi-shu The volume of the raw sake, with a strong rice flavor and alcohol content. ◉Ryuriki Junmai Dragon Sparkling Nama The rice and the alcohol come together at the same time. The sake is poured so quickly that we immediately move on to the next booth, sensing the danger.
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The 8th Osaka Takashimaya Sake Festival Shinkame's booth. Shinkame SWEET SQUASH Junmai sweet activated nigori sake. You can directly taste the koji flavor. Personally, I don't like it. We tasted this much of Shinkame, and then moved on to the next one.
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The 8th Osaka Takashimaya Sake Festival ⑫ Inata Hime's booth. ◉IKU'S SHIRO A strange sake made at one level that you can't help but drink when you find it. This time, it was surprisingly refreshingly sweet and sour. It seems less sweet than before. ◉Top Mizuharai Junmai Sake Named after General Heihachiro Togo. It is often sold at restaurants in Yonago, but this label is said to be almost unheard of in Tottori Prefecture. It is made from Gohyakumangoku rice. Aromatic and robust sake with a rich grain flavor and full-bodied taste. ◉Inatahime Junmai Ginjo 55 Gorikimai Slightly sweet, bitter, and astringent, but with a strong umami flavor and a solid feel. ◉Inatahime Junmai Ginjo Strong Nama Fresh and fresh, with a slightly chocolaty flavor. It has a strong umami taste and is delicious. The Tottori Sake booth was a continuation of the other booths, and both of them changed my image of Tottori Sake as a heated sake.
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The 8th Osaka Takashimaya Sake Festival (11) Chiyomusubi's booth. Chiyomusubi Junmai Ginjo Strong 60 Junmai 60 has been replaced by Junmai Ginjo 60. Now they say the junmai is 70. It has a clear and gently spreading sweet and sour taste. ◉Chiyomusubi Junmai Daiginjo Strong 50 The taste is full-bodied, with a refreshing acidity and a moderate mellowness. ◉Chiyomusubi Junmai-shu Unfiltered Nama-shu I didn't detect any chocolatey notes in the past, but not this time. It is rich and mellow, with a sweet flavor and a thick richness. The customer next to me also said, "This is so delicious! The customer next to me was also saying "This is so delicious! It is a pity that Junmai Daiginjo Strong 40, which I consider the best of all Chiyomusubi, was not brought this time because the brewery does not have it in stock and its shipment is restricted.
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The 8th Osaka Takashimaya Sake Festival 10 Craft saké rice and agave. Hanakaze was too popular to sample. The sake brewing season is about to start, so it depends on that. Sansho Spirits A very greenish sansho flavor, mixed with the high alcohol content of the spirit. It's best served with soda. ◉Craft gin A mild but strong gin, not too sharp. Not too sharp. ◉CRAFT Rice and Hops No hoppiness. Clear and mineral. TAMESHIOKE: "Rice and twine". Tastes slightly like mixed juice, very interesting. Easy to drink. TAMESHIOKE "Rice and Sanae Lemon" (Tasting 16) Not very lemony, more hoppy. It was so popular at the Yodobashi event that we couldn't sample it at all, and there were only a few bottles available at this event, so we couldn't sample the Gururiko. I knew that the rice and agave people are great. We were getting hungry at this point, so we decided to go out for a meal. We ate at Osaka Chicken Shiranyu Ramen Miyako at Ramen Ichiza on the 9th floor of EDION.
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The 8th Osaka Takashimaya Sake Festival (9) Kinryo's booth. The brewery staff was on a break and a mannequin was ready to help us. ◉Kinryo Koan Junmai Ginjo A deep and robust umami. The flavor is deep and robust. Kinryo Setouchi Olive Junmai Ginjo Mineral, slightly acidic and slightly astringent. ◉Kinryo Olive Yeast Junmai Nama Nama Sake Fresh, mellow and slightly acidic. ◉Kojun Junmai Mellow and gently spreading umami. The taste is very deep and rich. The taste is very deep and tasty, and this is a very good sake. ◉Kinryo Olive Yeast Junmai Ginjyo Nama Genjyo The richness of this sake leaves no lasting impression after the mellowness of the first saké. Lemon, pomelo, and yuzu liqueurs were also enjoyed, but I forgot to take pictures of them, so I omitted them.
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The 8th Osaka Takashimaya Sake Festival 8 Zuitaka's booth. The brewery was founded in the year of the Taiseihokan. The brewer spoke very quickly and reasonably. ◉Nana Junmai Sake The rice used for this sake is Gin-no-sato. Standard dry taste. It has a clear acidity and a nice umami flavor that finishes with a crisp finish. The sake has a slight sweetness to it, but you can also taste the umami and sweetness of the rice. ◉Na-na-na-na: Sour and sweet Slightly sweet and light on the palate. It has a slightly minerally feel to it. It is a sake that is easy to drink, even for those who do not drink sake. It has the same rice and rice polishing ratio as Nana's Junmai-shu, but it is made in a different way. Nanama ◉Nana Nama This sake is made with the same rice as the other Nana sake and the same rice polishing ratio. The color is a bit yellowish. The color is a bit yellowish and the rice is fresh and fruity. It also has a slightly bitter taste. ◉Honden Tohi Aka-shu The taste is quite sweet and mildly bitter. It is similar to Shaoxing sake and is made to be drunk. It is used in the same way as mirin, but akashu is slightly alkaline. The basic recipe is sake, with wood ash added along the way to make it last longer, and a Maillard reaction causes it to turn red. ◉Sakaoru Kaoru Gin-no-sato. A beautifully clear, dry sake. It has a guttural rice flavor, and is standard and crisp. The name "Nana" comes from the cultivation of nanohana (rape blossoms) and "Takanoru" from naturally grown rice, named after the producer's name, Kaoru Inamoto.
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The 8th Osaka Takashimaya Sake Festival (7) Tatenokawa booth. BAR Yoko was available, so I tasted Yoko, which I couldn't drink at Kyoto Takashimaya because it was sold out. Yo-ko A liqueur. It's a Jersey yogurt, and I can see why it sells so well. It's delicious. Not as sweet as Jinzo's Honey No. ◉Yogurt lemon Liqueur. Made with pesticide-free lemons. The lemon taste is amazing and the yogurt taste is very strong. The lemon hardens the yogurt, making it like a rare cheesecake. ◉BAR Yoko Sumomo Liqueur. Sweet and sour, plumo feeling. BAR Yoko Highball Yuzu Whisky with Yuzu juice. I wonder what the treatment would be. When I drank it undiluted, it was like brandy. Here, they don't drink sake...
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ヒロ
Hi Nemuchi 😃 I was wondering about this because they sell yoghurt well at my local supermarket 😄 I will try to buy some based on the comparison of the drinks. The yogurt🤍 or lemon🍋 looked delicious 😋.
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The 8th Osaka Takashimaya Sake Festival (6) The booth of Laughing Shiki. The lineup this time was a full lineup of Kijo sake. ◉Shoki Retro Label Junmai I was curious about this sake, but had never seen it on sale. It is an authentic junmai sake with a refreshing acidity. Akai Ito 2024-2025, fire-brewed A flower yeast is used. Slightly sweet with a low acidity. MONSOON ◉MONSOON Sho Shiki Kojo-shu Yamadanishiki Koshiki Nama Tomo 2024-2025 Hi-iri Can be served chilled or on the rocks, but we serve it at room temperature to let the sweetness come through. The sweetness opens up at room temperature. They do not recommend lukewarm heating. ◉MONSOON Shoshiki Kijoshu Ginbuki Koshiki Nama Tomo 2024-2025 Hi-iri The aroma is mild, and the sweetness is followed by bitterness. It has a nourishing taste. ◉MONSOON Kijoshu Tamakae, brewed in 2022-2023, aged at low temperature, Hi-iri Aged for two years, it has a deep and rich flavor. This is my favorite. Shiki Shojo-shu special edition COLDFRONT Watabune No. 2 2022-2023 This is a very sharp and sweet sake with a slight bitterness. Also aged for 2 years. There are no other breweries that make this much kijoshu, so it seems to be a good choice to let people know about it.
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