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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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2,062

Favorite Brands

5

Hall of Fame

Kokuryu

Most Check-in Brands

Glorious Mt.Fuji
24(6.88%)
Kawanakajima Genbu
21(6.02%)
Jikon
21(6.02%)
Shinshu Kirei
21(6.02%)
Fusano Kankiku
20(5.73%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
179(8.68%)
Niigata
125(6.06%)
Hyogo
104(5.04%)
Shiga
93(4.51%)
Fukushima
84(4.07%)

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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Fukushima Prefecture. Aizuwakamatsu City. Nagurayama Sake Brewery Co. Nagurayama Junmai Ginjyo Ananas, bottled and heated once. Pon-chan drank this before. Ananas is French for pineapple. A long time ago, Yonanas was introduced on Ametoke's "Home Appliance Geisha" and sold ridiculously well, but that has nothing to do with it. It is served with cold sake. When I poured it into a glass, I noticed a faint, fine bubble at the bottom. The color is faintly pale with a white tinge. The aroma is already pineapple🍍. The mouthfeel is slightly gassy and fruity. The taste is not a sweet and juicy pineapple, but a light sweet pineapple with a hint of sourness and a slight bitter aftertaste. It is an easy-drinking sake with a fruity and soft taste. Ingredients: rice (domestic), rice malt (domestic) Rice polishing ratio: 55 Alcohol content: 15% (original sake)
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25th Hankyu Brewery Festival (2nd half) ⑫ Seven Steps Snake booth. A very crisp and cheerful brewer was on hand to serve us. ◉Junmai Unfiltered Hanayuki Ageha Sparkling The sake is made by putting the unrefined sake and the sake mother back into the fire-aged sake and then second fermentation in the bottle. It has a shwashy, koji-derived flavor. This sake is exclusively for local onsen ryokan. ◉New Shiboritate Nama Aki-agari Sold out and no delivery available, tasting only. This is a fresh, normal sake, stored in ice temperatures. The taste is astonishingly good. It has a very strong umami and a mild sweetness from a mature taste. The female brewer who served us said that she planned to make this sake, so she was a genius! I praised it to her. She said that seasonal sake is not stable, so she did not know if it would be available next year. ◉七歩歩蛇 Unfiltered Nama Ginjō Junmai Ginjō The new sake has been in production since August, and this is the first pressing. It is fresh, sweet and sharp. Not too spicy. ◉Hanayuki Unfiltered Nama-Ginjo Junmai-Ginjo Juicy, sweet and delicious. This is also a very favorite of mine. ◉ Junmai Ginjo Shino Litchi Another second fermentation in the bottle. Alcohol content of 12%. It has a sweet, shwashy taste with a hint of bitterness in the aftertaste. The brand is divided into two brands: Nanahohe is drier and Hanayuki is sweeter. This is the second time for me to drink it, so I went home quickly.
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The 25th Hankyu Brewery Festival [2nd half] (11) Urakasumi's booth. A mannequin was available here. ◉Low temperature storage Junmai Genshu. The alcohol content is 16%. The taste is mellow and the aftertaste is solid and alcoholic. ◉Kiokake-brewed, pure rice sake with a wooden vat. Urakasumi No.12 yeast. Urakasumi yeast. Slightly fruity and alcoholic. Suitable for warming sake. ◉Junmai Ginjo Urakasumi No.12 Slightly apple. The finish is slightly bitter and sharp. Urakasumi is also the brewery that used to use church yeast, so I knew I had to drink it properly.
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The 25th Hankyu Brewery Festival [2nd half] 10 Takayuu's booth. I've never really been into them, but I tasted a sample to see how it would be this time. ◉Junmai Ginjo Tsuyoroku The spiciness of this sake is very sharp and solid, with a hard, yet intense mouthfeel. Junmai Ginjo Nakadare This sake was featured in the magazine "Mishinbo" about 27 years ago. It was unauthorized use, but the publicity was good. It has a mellow roundness and a tangy, spicy Tottori sake feel. It is also available on draft and is sold by a unique liquor store in Yatsuo. ◉Special Junmai A very rounded, round and spicy sake. The sake has a firm umami, a light and refreshing taste, and a hard and refreshing texture. Junmai Daiginjo Strong Aged Aged to maturity, it has a firm but mineral hardness. The taste is firm, but has a minerality and hardness. Junmai Daiginjo Takaha A beautifully flavored 35% polished sake with a gorgeous taste. Daiginjo-hikko-shu We were told to drink all of the sake, which we gratefully did. It is 10 years old and has been stored in a bottle, but there is no color on it at all. It has the feel of old sake wrapped in the freshness of new sake. There is a little bit of chocolate in the back. It has a very mild flavor and is delicious. This is the most sold sake this time. Junmai Ginjo Sakura Saki Sake made with Lacancea yeast isolated from Someiyoshino cherry trees. It has a white wine-like taste. It made quite a good impression.
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The 25th Hankyu Brewery Festival [2nd half] ⑨ The booth of Nomushi. The strong style of Nomushi is almost full of 1.5 liter bottles. There was only one type of Yongo bottle, and 900ml bottles of unfiltered nama-shu (raw sake). The sake is brewed during the cold brewing period from January to March. It is brewed once a year from January to March during the cold brewing season. When I told him that I drank it at the Shikoku Sake event at Osaka Dome, he said, "Well, let's try a new one while reviewing it," and we tasted it. All of the sake was 60% polished, which was true according to the labels on the back. Junmai Ginjo A very robust flavor, with a bit of maturity. A little bit of maturity. A classic strong style sake, with a great flavor even when chilled. Delicious. ◉Honjozo dry sake A very dry sake. A good sake to linger on for a long time. ◉Honjozo sake The nose has a strong, punchy aroma, with a hint of alcohol. The sake has a punchy, punchy taste and sweet umami. Junmai Ginjo Unfiltered Nama Sake Another chocolatey sake. The alcohol content is 17%. ◉Ginjo Unfiltered Nama Chocolatey and alcoholic with a kick. ◉KUROMATSU NOMUSHI A classic sake. This is my favorite. This is my favorite sake, a strong style sake from start to finish that doesn't pander to trends.
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The 25th Hankyu Brewery Festival [2nd half] 8 Seisen's booth. I remembered Seisen and Takeoka from last year's post. I had a strong impression of Takeoka, so I drank only Seisen. The person who helped me was a brewer. ◉St. Spring13 A 13% low alcohol sake. A low alcohol sake for people who don't drink sake very often. Junmai A sake for those who like to drink sake while licking salt. A sake for the sake drinker who can linger and lick salt forever. This is delicious. Junmai Ginjo This is another of the rice-brewed Fusakogane. The taste is clean with a hint of sweetness. The finish is crisp and dry. A refreshing sake for a meal. This brewery seems to be mostly for local consumption.
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The 25th Hankyu Brewery Festival [2nd half] (7) The booth of "Treasure Ship Nani no Oto". The person who helped us was the brewery's toji (master brewer). The brewery is run by brothers. Mr. Bouken also recommended a limited pure sake, so I came to sample it, but it was sold out... ◉ Junmai Sake When we asked for the tasting-only nama-shu, we were told to try the standard one first. It is a sake made by the brewer for evening drinking and has a mild aroma that you can linger over for a while. Junmai ◉Filtered raw 90% sake This was the only remaining sake to be tasted. It has a gorgeous aroma of isoamyl acetate. The taste is full-bodied with a bitter aftertaste. Bitter aftertaste. It is quite 🫶 to my liking. It is a sake made by rice farmers who bring in delicious sake, but it is heartbreaking to leave more than half of it in bran, so they decided to make it with low-milled rice. ◉Reiro Junmai Ginjo This sake won an award in Milan and is made with rice called Toyonishiki. It is sweet and tasty with a refreshing taste. It has a nice balance between acidity and sweetness. I would have bought it if there was a 90% polished unfiltered raw sake, and I wanted to drink the raw sake that bouken-san praised... It was a brewery that left a good impression on me.
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さしゅー
Nemuchi-san, good evening 😄This year I visited the brewery and tasted the sake and found it delicious. I see you also go to the brewery festival in the west of the city. I really want everyone to know about this sake.
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ねむち
さしゅーさん、こんばんは🌜️地元から近いって以前に仰ってましたね😊東北大震災からの復活されて、素晴らしいお酒を造られてますね😉2022年から関西に初出展で、かなり人気でいつも売切れで買えません…
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The 25th Hankyu Brewery Festival [2nd half] (6) Tochikane's booth. This is a tasting under secret orders from bouken. A female brewer was there to serve us. Goyotei Junmai The Goyotei 300㌥ series also includes Junmai Ginjo and Junmai Daiginjo. It has a lot of different flavors and complexity. It's a bit cluttered. It seems to be a blend of various sakes, with flower yeast and other ingredients such as junmai. ◉Tochi Akane Daiginjo with Oshiroibana yeast The brewer seems to have started using oshiroibana flower yeast two years ago, but I couldn't really identify the characteristics of the flower yeast. ◉Tochi Akane Junmai Ginjo Nama Genjyo Made with rice called Nasuhikari. It is gorgeous and thick, with a richness and a bit of bittersweetness. It has a richness and a bit of a bitter chocolate flavor. This is my favorite. The brewer was having a business meeting with a Taiwanese buyer, so we moved on. The secret mission was successfully accomplished and the report was completed.
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ジェイ&ノビィ
Good evening, Nemuchi 😃. Thank you for the Tochigi love 🥰report from bouken's secret mission 🤗We, Tochikane-san, haven't had it 😅I have to drink it!
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The 25th Hankyu Brewery Festival [2nd half] (5) Nada Kiku's booth. I had been avoiding buying the sake because I was almost pushed into buying it by the brewery's toji, who is a good businessman, but bouken told me that the Shiboritate was good because it was made with Aizan, so I tasted it. The person who helped me was a female brewer, not Mr. Mitsusa 🤣. ◉Special Junmai Hatsu Shiboritate Nada Kiku Unfiltered Nama Zake Recommended by bouken. This is an unfiltered, unfiltered, unadulterated sake made with Aiyama. Slightly effervescent, slightly lactic and gently acidic, delicious. Sold out and only available for tasting. Junmai Ginjo Shiboritate MISA Nama Nama sake, Shiboritate 2025.11.08 Only 198 bottles were numbered. The attack is juicy and thick. It has a sweet flavor with a nice sharp aftertaste. This one is also very nice. The first bottles were sold out, so we moved on to the next.
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25th Hankyu Brewery Festival [2nd half] (4) The brewer asked me, "What kind of sake are you looking for? I answered, "Tanonota", and he said, "There is one close to it", so I tasted it. ◉Tanonota Yamadanishiki Junmai Ginjo A sake similar to Tanonota, but made in the same tank. It has a slightly acidic rather than sweet taste. Kawatsuru Junmai Ginjo Omachi Slightly dry and slightly acidic, with a Sake meter of +5. Slightly dryer, with a Sake meter of +5. ◉Itsutsuru Tokubetsu Junmai Polishing 55 The sake rice is Oceto. The rice is Oceto, which has a gaseous taste with an acidity that stimulates the tongue. The acidity is characteristic. This is my favorite type. It is delicious. Junmai ◉ Junmai sake, unfiltered and unfiltered The rice used for this sake is Sanuki Yomai. A local staple. A little astringency in the aftertaste. It can also be heated. Sanuki Iyomai is a variety of rice with Oceto as its mother and Yamadanishiki as its father. This sake rice reminds me of Bakemonogatari. Kawatsuru Junmai Daiginjo Yamada-Nishiki is the Koji rice, and the Kake rice is from Kagawa Prefecture. The price would be higher if all the rice was Yamadanishiki, so they changed it. It has a gassy and acidic taste. It has a gentle, elegant sweetness and a refreshing sharpness. It is delicious. Junmai Daiginjo Sanuki Yomai, 40% polished. Clean, clear and elegant depth. A premium sake in a wooden box. Made with a brewer's yeast and a traditional sake yeast.
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The 25th Hankyu Brewery Festival [2nd half] (3) Ginrei-Gassan booth. I come to the festival twice a year, but this was my first time at a brewery festival. Junmai ◉ Junmai Made with rice Haenuki. The aroma is apple. The aroma is apple, the acidity is strong, and the alcohol is present. Junmai Ginjo Tsukiyama no Yuki Sake rice is Dewa Sanbai. Slightly refreshing with a full-bodied flavor. It goes well with sashimi. When eating sashimi, it is best to mix a little sake with soy sauce. Junmai Daiginjo Aroma is restrained. It has an elegant and umami flavor, but is also very refreshing. The koji rice is Yamadanishiki and the kake rice is Dewasanbana. Daiginjo Beautiful, but in my opinion, too clean. I forgot to take a picture. Junmai Daiginjo Yamadanishiki A royal sake, 45% polished. Honjozo The first sake is a very smooth and smooth entry, with a mild sweetness and umami taste in the middle. This was delicious. The brewer was very attentive and told us many things, such as that Dewasanzan was developed by the cooperative to produce a rice suitable for junmai sake.
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25th Hankyu Brewery Festival [2nd half] (2)-2 Daiginjo Aromatic and delicious. The sake is well made. SHOZO Junmai Ginjo Nama The 13th generation Shozo, the great-grandfather of the current brewer, used Benkei yeast. The yeast used is the trendy 1801 yeast, the opposite of Yobio 100nen. It is complex, rich, and delicious. This is delicious, interesting, and I like it a lot. Junmai Daiginjo Quarter This is a very expensive sake. It is 25% polished. It's 25% polished. It has a great flavor and the water is really good. When I asked him where the rice had been shaved, he told me about the rules of the rice-polishing company. He also told us about the opportunity to make this sake with the Corona Disaster and how it won awards in Milan and Klamath. ◉SWEET, a wine yeast liquor The wine yeast is a very good wine, and it has a sweet and sour taste with a lactic acidity. It has a sweet and sour lactic acidity, with a slight muscat-like flavor. It has an alcohol content of 10%. It is made by making amazake from koji rice, adding wine yeast, and fermenting it, just as wine yeast is added after the grapes are made into grape juice in the wine making process. Two-thirds of the nation's Benkei is used. The brewery aims to be known as "Yukihiko-san" when people think of Benkei.
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25th Hankyu Brewery Festival [2nd half] (2)-1 Yukihikosan booth. I had a good impression when I tasted it in 2023. I tasted all of them except for the ultra-harsh one, and had a long talk with the brewer, and became a complete fan. The brewery is located in Himeji, but it takes 40 minutes by bus from Himeji Station, and it is made by two people. Only 3% of the sake is shipped out of the prefecture. Junmai sake Fruity aroma. Slightly alcoholic and more refreshing than classical sake. Junmai Ginjo Slightly acidic, with a deep and slightly refreshing taste. Slightly refreshing. ◉Yamahai Junmai Yoboku 100nen Tasted at room temperature. The rice used for this sake is Benkei. The sake is brewed with Benkei yeast and temperature controlled to reproduce the brewery's 100 year old brewing process. It has a complex taste with a strong bitter and astringent aftertaste. ◉Junmai Ginjo Unfiltered Nama-zake Mellow, fresh, fruity, rich, and full-bodied. Quite to my liking. I had the same impression before. Junmai Ginjo Yume Nadeshiko A gorgeous aroma, with a rich, sweet flavor and richness. The aroma is gorgeous, with a deep sweetness and richness, and a slight sourness on the finish. I like it better than before. Junmai Ginjo Nama Sake Aizan 1801 A bit more acidity than sweetness, with a bitter aftertaste. It had a nice bitterness, just like I've come to expect from Aizan, but I'd like to see a little more sweetness. It continues.
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bouken
Hello Nemuchi! I heard that you can make a day trip when you go to an event in the center of Himeji, but if you go to Sannomiya, you will have to stay overnight, which sounds very difficult 💦.
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Just to show that the long series of posts is over... The 25th Hankyu Brewery Festival [2nd half] (1) Sawa Masamune's booth. This is the second time this year's Kuramoto Festival, as for some reason the breweries opening stalls change during the first half and second half of the festival period. I was most interested in this one. I asked bouken-san to scout it out in advance and received some information. It seemed that no kurabito (brewer) had come to this one, so a mannequin was on hand to help us. The lineup was only Junmai Daiginjo and Daiginjo class, but they also brought Shochu and Umeshu (plum wine). Junmai Daiginjo Yuki Megami A rather aromatic, clear, and clean sake with a rather refreshing taste. Junmai Daiginjo Benihanaya Jubei Yuki Meishin The sweeter flavor and a bit of bitterness on the palate. This is the sake that won platinum in the KuraMastar this year. Benihanaya Jubei ◉ Daiginjo A royal Daiginjo made with Yamadanishiki and polished to 35%. It has a clear, mineral flavor and sweetness for a Yamadanishiki. I didn't get a picture of it out of the blue... As bouken's previous information, the overall taste was more light. I think the price is low for a polished sake.
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bouken
Thanks, Nemuchi 😁. On the Saturday I went there, there was a woman wearing a happi coat of Sawa Masamune, and I asked her about the distributor, so I thought she was from the brewery, but I guess I was wrong 🤔.
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bouken, thanks 😊The mannequin who helped me said he was standing on Sunday and Monday and didn't see Kuranjin, but it could have been Kuranjin on Saturday 😅If he was wearing a happi coat, it's very possible 🤔.
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亀萬野白金一式 九号酵母 1回火入れ純米吟醸
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Kumamoto Pref. Asihoku-gun, Kumamoto Prefecture. Kameman Sake Brewing Co. Noshirakane Ichigyoshu, Kameman, No. 9 yeast, Junmai Ginjo-shu, once-fired. Hearing that a new store had opened in Kyoto, we went to the first sake shop we visited. I had it cold. The color is clear and slightly pale with a yellowish tinge. The aroma is slightly melon-like and cucumber-like. Mineral and hard on the palate. A refreshing acidity appears slightly in the mouth. After swallowing, it has a sharp spicy aftertaste that stimulates the tongue. It is moderately bitter. Oh, it feels very spicy afterwards. Even if it is lukewarm, the acidity and sharp spiciness remain the same, but there is a bit of bitterness in the aftertaste. It is sharp and tight when it is fully warmed up, and the classical flavor stands out. Personally, I think it should be served hot or topped up with warm sake. Ingredients: Rice (domestic), Rice malt (domestic) Yeast: Kumamoto yeast Polishing ratio: 55 Alcohol content: 16%.
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The 25th Hankyu Brewery Festival⑳ The booth of Okunomatsu. We decided to stop by at the end of the festival to experience Okunomatsu, which was the most popular brewery yesterday. ◉Nihonmatsu limited edition Junmai sake Newspaper roll TK1 A gentle, refreshing sweetness. Toerubu 12% alcohol by volume. Easy to drink, but minerally and loose. Yusa Junmai Ginjo Sweet aroma. Sweet aroma, sweet flavor, and a crisp finish. ◉Black George Junmai Daiginjo Mineral and smooth on the palate with a strong spread of sweetness and umami. The sweetness and umami are very spread out and strong. The taste is as good as it was when I drank it before. The bar closed at this point, so we made our purchases and parted ways. Thank you to Mr. Taiji and Mr. Sakeran for joining us. Thank you also to the young wife of a stranger. I don't know...
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第25回阪急蔵元祭り⑲ いーじーさんにひたすら個人的に旨かったのをオススメするのに、再度いろいろ巡っていると、後ろからトントンと肩を叩かれて、振り返るとお久しぶりのさけランさん！ うれションはしませんでしたが、久々すぎて嬉しくて思わず抱きついちゃいました。 いーじーさんとさけランさんは初対面で、さけのわがまた広がって嬉しいですね。 アルプス正宗のブース。 ◉純米原酒 山恵錦 しっかり旨味と甘旨味。あと和三盆のような甘味、あと味にピリピリ感。 ◉純米吟醸 山恵錦 伍拾 クリアで上品な酸味と旨味のバランス。 ◉純米吟醸 中取り原酒 美山錦 フルーティな香り。旨味とあと味にやや日本酒感あるかな。 アルプス正宗はフルーティ系が多くて好みなタイプが多い。
ジェイ&ノビィ
Good morning, Nemuchi 😃. I'm Masamune happy to see your repo of Mr. Sakaeran 😊. I can imagine you hugging him 🥹.
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ポンちゃん
Hi Nemuchi 🐦. I was so happy to see you looking so well, Sakéran 😊I might have cried when I saw you 🥹.
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ねむち
Good evening, Jay & Nobby. 🌜️Sake-run, a popular member of Kansai Sake-no-wa, came down after a long time and became a hugging Masamune with surprise and joy 🤣.
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Good evening Pon, good evening 🌜️ I felt like I had to take a picture and send it to you to report how well the popular Sakeran is doing 🤣I would have cried too if I had been more drunk 😁.
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The 25th Hankyu Brewery Festival⑱. The booth of "Phantom Waterfall". This time it was the sales person in charge of the department store. And then, Eiji-san came and joined us here. ◉Junmai Ginjyo Yami Dry Limited Nama Marine yeast is used. It has a mineral taste. It has a refreshing taste with a tangy acidity. Unique and delicious. ◉Junmai Ginjyo Unfiltered Nama Fresh and standard type, also favorable. Honjozo A clear, crisp ginjo-style sake that goes well with sashimi. The toji-san created this sake with the image of the sea in mind. I forgot to take a picture... Junmai Daiginjo Yuyamanishiki Shizukusyu Sold only once in October. It has a sharp, clean mouthfeel with an even more delicious flavor. The cost is good at around 3,500 yen for the Shizukutori. I prefer this one. ◉Junmai Daiginjo Yamadanishiki Shizukusake This sake is also sold only once in October. This is a refreshingly tasty water. This one also has a nice breadth. The price is less than 4,000 yen for a Shizukutori Yamadanishiki, which is also very cost-effective. I did not drink Toyama sake very often because it has a light and refreshing taste, but I thought that you need to drink a variety of sake to understand the taste.
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The 25th Hankyu Brewery Festival⑰. Pine Blossom booth. It was the usual sales person. ◉Sasake Tokubetsu Junmai Genshu Slightly complex aftertaste. Slightly spicy. Slightly pungent. ◉Junmai-shu: cold brewer's handmade Slightly spicy aftertaste. Slightly pungent aftertaste. Honjozo Josen The sake was very good at the Shiga Sake event, but this time it was more ordinary. It was a bit acidic and a bit cheap. We tasted something we had never had before, thanked them for their hospitality, and moved on.
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The 25th Hankyu Brewery Festival⑯. Yaegaki's booth. I didn't know much about this brewery in Himeji, but it seems to be a big company that has sake factories overseas and also makes vodka and other products. In Japan, half of the sake is sold locally, 25% is exported, and the rest is made in regional areas. The brewery staff was very helpful, but I wonder if he was a big guy... Junmai Ritsu - new unfiltered unpasteurized sake A new sake pressed on 10/29. Fruity and full of flavor. It is juicy and has an alcohol content of 17%. It is juicy and has an alcohol content of 17%. ◉Special Junmai Yamadanishiki Nama Sake This sake is sweet and tasty, with a slightly nutty taste. This one is also very good. Junmai Daiginjo Aonomu The signature product. Aono no Mu is the signature product, with a 50% rice polishing ratio. It is sweet and tasty, with a refreshing aftertaste. The aftertaste is also refreshing. Junmai Daiginjo KURONOMU The rice is polished to 40%. It is full-bodied, beautiful and delicious. Junmai Ginjo A slightly classical but authentic junmai ginjo with great flavor and deliciousness. Junmai Sparkling Slightly apricot-like. Slightly sweet. Alcohol level 13%. Junmai Daiginjo A little acidity with a firm umami. Sweet, umami and acid. I like this one too. This pioneer has been selling in the U.S. since 1988 and also makes brewed alcohol. They also make brewed alcohol.
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