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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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Check-ins

2,046

Favorite Brands

5

Hall of Fame

Kokuryu

Most Check-in Brands

Glorious Mt.Fuji
24(6.9%)
Kawanakajima Genbu
21(6.03%)
Shinshu Kirei
21(6.03%)
Fusano Kankiku
20(5.75%)
Jikon
20(5.75%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
179(8.75%)
Niigata
125(6.11%)
Hyogo
101(4.94%)
Shiga
93(4.55%)
Fukushima
83(4.06%)

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 25th Hankyu Brewery Festival (1-2) Raifuku's booth. ◉Raifuku X [Black A raw sake originally made only for restaurants. It has a sweet, dark, rich and slightly nutty complexity. I wasn't impressed with the X because the Wakamizu was so good before, but it's really good. ◉Betsuatsurai Junmai Daiginjo 29% polished Aizan. Aizan 29% polished Junmai Daiginjo. The water is so rich and delicious. The price of 6,600 yen for a bottle of Aizan, polished to such a high level, is unbeatable. ◉MELLOW A sweet and very strong kijoshu, but not too rich. ◉MELLOW ◉Pear liqueur A 6% alcohole, with a definite pear taste. It definitely has a hint of pear. There was another 8% polished Hitanishiki for 15,000 yen, but as expected, there was no tasting, so no photos. Apparently it takes 5 days just to polish the rice. Apparently, they have many repeat customers. It seems to be a good luck charm because it is 8% polished rice, which means "coming good luck" and "the end of the world". The 92% polished rice is used to make rice powder, which is used to make sweets. The president of the company will be here from Saturday, but I wonder if he will stay until the last day. He will be here several times after this, but for now, let's move on to the next.
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I went to the Hankyu Brewery Festival because of the publicity announcement. The 25th Hankyu Kuramoto Festival (1)-1 The booth of Raifuku. It was the female brewer who had served us at the tasting event we held in September. It was the second time I met her, but she seemed to remember me somehow when she saw me taking notes on my smartphone. She said it was her first time opening a booth, but technically she had once opened a booth for charity about 8 years ago during the flooding in Ibaraki. We visited here a total of 4 times that day🤣. Junmai Ginjo Aizan Aizan is a brewery that specializes in Aizan, and this is a staple among the four standard types alone. The aroma is sweet and fruity. It has an elegant sweet flavor that is not too sweet. I didn't know that Raifuku was known for Aizan... ◉Junmai Ginjo Super Dry +18 Clean and minerally. Sharp and dry aftertaste, but dry without sweetness. Junmai Shunyo The nose has a muscat aroma with a strong 4MP aroma. It is slightly dry with a refreshing acidity. Junmai-shu Hachitan-Nishiki A refreshing junmai sake with a slightly dry aftertaste. It used to be served as a heated sake. We tasted a lot of it, so we will continue...
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Hyakushun24BY 直汲み 美山錦純米吟醸原酒生酒無濾過
Kosaka ShuzojoGifu
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Gifu Prefecture. Mino City. Kosaka Brewery Co. Hyakushun 24BY Junmai Ginjyo Miyamanishiki Unfiltered Nama-shu Direct Kumi I had not bought many Hyakushuns before. I had it cold. The color is clear with a slightly pale greenish tinge. The nose is gorgeous, mellow, and reminiscent of the sweetness of ripe fruit. The aroma is sweet like molasses. From the first impression, it has a juicy and full mouthfeel, with a slight gassy feeling. This is a yurt I like a lot 😋. Ingredients: rice (domestic), rice malt (domestic) Ingredient rice: 100% Mino Nishiki produced in Gifu Prefecture Polishing ratio: 60 Sake degree: ±0 Alcohol percentage: 15.degree
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Horaisen空純米大吟醸原酒生酒
Sekiya JozoAichi
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Aichi Pref. Kitashitara-gun, Japan. Sekiya Brewery Co. Houraisen Sora Junmai Daiginjyo Nama-Nagara Sake I had wanted to try this sake at least once. At the Kyoto Takashimaya Sake Festival, I was a little intimidated when I saw the price, but I took the plunge and bought it. I had it cold. The color was clear and almost transparent. The top aroma is mild, with a hint of magic inky aroma. The mouthfeel is smooth with a refined clarity. It is clear yet juicy, with a freshness like freshly picked grapes and a hint of elegant sweetness. The sweetness is followed by umami with the same level of impact, and the acidity rises gently. The acidity rises gently and disappears with the acidity like a magic trick. The quality of this wine is very high. As the temperature rises, the umami becomes more robust and full-bodied, and you can really enjoy the temperature changes. The price is a bit expensive, but it is made from Yamada-Nishiki with a 40% milled rice ratio, and when I drank it, it was delicious and more than worth it. I am glad I bought it. I think I prefer this one to the matured Sora. Ingredients: Rice (domestic), Rice Koji (domestic) Rice:100% Yamadanishiki Rice polishing ratio:40 Alcohol content: 16%.
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bouken
Hello Nemuchi 😃 I see you got it secretly 😁. I've heard it's good reputation for a long time, so I'd like to try it sometime 😆.
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ねむち
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ma-ki-
Hello, Nemuchi! The empty sake is delicious 😋. I had it outside and loved it so much that I want to drink it at home someday 🤗.
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ねむち
Good evening ma-ki-, good evening 🌜️ It's a rare and precious sake that you don't see very often, but the empty sake was so good 🐴I feel like you should release more than the matured empty 🤣It makes for a slow and elegant home drinking experience 😆.
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Aichi Prefecture. Handa City. Morita Kinshachi Sake Brewery Co. Kinshachi Yumeginko Junmai Ginjo-shu Lately, I have been encountering Kinshachi at the sake shops I visit for the first time. I found it at a slightly deserted liquor store near my house. I had it cold. The color is a pale green with a hint of gold. The nose has a fruity aroma with a hint of ripe sweetness in the midst of a firm alcoholic aroma. The nose has a fresh citrus aroma for a moment, then an alcohole aroma that passes through to the nose. The attack is slightly astringent with a touch of acidity, and towards the mid-palate, the withering graininess, nuttiness, richness, and umami can be felt as the temperature rises. The aftertaste is a little crisp, and the sake has a classical quality, as if nothing has happened. Sake from the Handa region often has a strong, full-bodied flavor. I think it is because they do not lose to dishes with strong flavors such as tamari soy sauce and miso. Yumeginko is Aichi Prefecture's rice suitable for sake brewing, and is suitable for ginjo because its heart white is smaller than that of Yoshimizu. Ingredients: Rice (domestic), Rice Koji (domestic) Rice used: 100% Yume-Ginko Polishing ratio: 60 Sake degree: +1 Alcohol percentage: 15% to 16%.
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SummerFallYUZU SPARKLIG LIQUOR発泡
WAKAZE KURA GRAND PARIS
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Sold by:WAKAZE Co. Production site: Takara Shuzo Co. Fushimi-ku, Kyoto. SummeR Fall YUZU SPARKLIG LIQUOR Yuzu flavor follows the plain one. This one is treated as a liqueur. It is served cold. The color is a little yellowish with a light misty tint. The fine bubbles are more vigorous than those of the other two, giving the impression of being more energetic. The top aroma has a strong scent of yuzu juice. The mouthfeel is powdery, with a sparkling, effervescent feel. Bittersweet astringency with citrus peel from the sweetness. After the taste is gone, there is a freshness and a slight mix of koji flavor and sweetness. It has a sake feel to it, but if you call it a yuzu sour, I guess it could be called that. It is delicious, though. Ingredients: sake (made in Japan), yuzu juice, carbonation Alcohol content: 11%.
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SummerFallSPARKLIG日本酒発泡
WAKAZE KURA GRAND PARIS
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Sold by:WAKAZE Co. Manufactured by:Takara Shuzo Co. Fushimi-ku, Kyoto. SummeR Fall SPARKLIG Sake. Summer is already over and the trees have blown away, but here it is, sitting in the refrigerator. The concept of the sake made by WAKAZE in California was retained and produced in Japan by Takara Shuzo. We will have it cold. The color is almost clear and the bubbles rise slowly. Numerous hardened bubbles surround the surface of the water on the side of the glass. The bubbles come up slowly from below. The top aroma has a slight, gentle sweetness. The mouth is filled with a slight aroma of koji, a gentle citrus acidity, and a slight sweetness derived from koji. The slightly astringent taste reminds one of wine. The "shwash" feeling is felt more when swallowing than when putting it in the mouth, and the aftertaste is refreshing due to the fizzy, shwash-like sensation. It is more like sake than expected. Ingredients: rice (domestic), rice malt (domestic), carbonic acid Alcohol content: 11%.
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Hokenレトロラベル純米
Hoken ShuzoHiroshima
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Charcoal Bar Ajito (6) It was the last order, and we chose the last drink to be consumed slowly over the next 30 minutes. ◉寳剱 Junmai-shu with a retro label The retro label is a straight forward and very striking one. The refreshing mouthfeel is followed by a pleasantly complex taste that spreads with a bitter acidity and umami flavor. The three-dimensionality of the flavor is a delight to the palate. I was quite drunk, but I think I was able to finish the last glass with a deep sake. I drank a lot and got drunk a lot throughout the day 🙏.
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Oroku超王祿　春季限定純米原酒生酒無濾過
Oroku ShuzoShimane
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Charcoal Bar AJITO (5) There was a king roku, so I ordered it to check the number of stars. ★★★★ Stars, three! ◉Chou Oroku Junmai Unfiltered Nama Sake Spring Season Limited This is one of the few freshly squeezed limited editions of Oroku, a sake that ages well. It is one of the few freshly squeezed limited editions of Oroku, a sake that is aged for a long time. It has a good balance of rounded umami and refreshing acidity. The aftertaste is crisp. The supplier was Sumino Sake Shop.
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族ZOKU純米ひやおろし
九重雑賀KWakayama
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Charcoal Bar Ajito I found myself drinking three Kanto region sakes in a row... I changed my mind and ordered a dry but never-seen-before sake. ◉族 ZOKU Junmai-shu Hiyoroshi I had never seen or heard of this sake before, and when I looked at the label I realized it was from the Zoku brewery in Wakayama Prefecture. It's a little refreshing. Clear without sweetness. I didn't really feel the maturity of hiyaoroshi. I have never had Zouga either.
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Charcoal Bar Ajito I found myself drinking in the Kanto region three times in a row. ◉Kameko Hanabishi Miyamanishiki Nakatori Junmai Nama-nazake The sweet and umami flavors are felt mixed together from the beginning, with a complex taste, followed by sourness and fullness. The richness from the umami and complexity gives it a slightly rustic feel. I remember a few good tasting favorite sakes, but the one I order is a sake I've never had that I don't know if it tastes good.
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悠純米生酒無濾過
NagaihonkeGunma
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Charcoal Bar Ajito This was my first drink while reading the description on the back label. I have not had much Maikaze, a Gunma Prefecture sake brewer's rice. ◉ Yu Junmai-shu Maikaze Unfiltered Nama-shu, Bag Shiboribori The attack has a strong umami attack with a strong sense of namaishu. The attack has a strong umami taste with a strong sense of nama-zake in the beginning. The acidity is a bit strong. On the all-you-can-drink sake menu at this restaurant, the name of the prefecture, the name of the brand, the type of sake with a specific name, and two kanji (Chinese characters) for "Umami," "Sweet," "Hot," "Hana," "Sou," and "Food" are written for each brand to give a rough idea of the taste, which I guess is a good guide for ordering.
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bouken
Nemuchi-san, excuse me here too😅. I drank the same sake at a national sake fair and had a good impression of it 😋. I wish there was a place where I could buy it in Kansai 🤔.
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ねむち
bouken, you are indeed a drinker of everything 😊 here too 😁 I would like to try other of Yuu brand, but I don't know where I can buy it in Kansai 🤔.
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Finally, I arrived at the place for a drink with my friends. (1) "Charcoal Bar Ajito" (1) The nearest station is Nakazakicho. It is also a 5-minute walk from Higashi-Umeda Station. Since I was a secretary and ordering was a hassle, I made a reservation in advance for the 4,400 yen course that includes all-you-can-drink for 2 hours (drinks L.O. is 90 minutes). The all-you-can-drink system includes 100 kinds of sake, and the system offers one sake for two people or half a sake by the glass. The quintessential sake, such as Jyushidai, was an extra charge... ◉Sairai Junmai Ginjo Namaizumi I've had this before, but I always order Sairai when I see it at a bar. It's fruity, yet smooth and elegant. I've had a lot of it, but I think it's a good first drink. I have never seen the other three drink sake, but this time they did, which was unusual.
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bouken
Hello Nemuchi, ☂️ I didn't know such a restaurant existed 😳Your research skills are top-notch 😆. I would love to go there offline 😁.
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ねむち
Good evening, bouken, good evening. 🌜️ It was a good choice for all-you-can-drink with some popular brands 😋I read a review that it was slow to bring, but there were times when it took a little bit of time 😅.
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Hanshin Department Store Nippon Sake Festival 10/29-11/04 This is not a "sake" festival, but a "Nippon Sake" festival. There are 4 participating sake breweries: Iori, Jinzo, Asakura, and Kikusui. In addition, there are 8 breweries in total: Godai-an (liqueur), Gotei (shochu), and 2 spirits breweries, GOTOGIN and NOZAWAGIN. The one that caught my attention was A-Sakura. ◉Junmai Daiginjo Unfiltered Nama-shu Misato Nishiki Rich and fruity, with a deep and rich umami. My favorite type. A-Sakura BLACK Junmai Daiginjo with a slightly sweet attack and a nice bitter aftertaste. I thought it was good, but the price is a little high, so I hesitated to try it. ◉Kame-no-o Unfiltered Unrefined Harazake Kame-no-o is a rare sake, so I had to try it. It seems to be made with out of quality rice, so it is treated as a regular sake. The taste is full, complex, and has a strong umami aftertaste, just like Kame-no-o. It is also my favorite. ◉Junmai Daiginjo, unfiltered, 35% Yamadanishiki, limited edition, bag-hanging. We were also allowed to sample a very expensive one, which we took. It is a beautiful and tasty water. ◉A Sakura Re-jozo Shuzukuri The taste is thick and syrupy, with a rich, syrupy mouthfeel. The sweetness is cut by the acidity and does not linger. Fukuhibiki is processed rice used to make rice crackers. Slightly sweet. Many of my favorite types.
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Hankyu Department Store Event October 29-November 4, 2025 (2) Taisetsukei booth. The brewers who come to the usual brewery festivals. The name "Daisekkei" comes from the first letter of the three D's in "Drinker's Delight Daisekkei," and is supposedly meant to bring joy to drinkers at Daisekkei. ◉Daisekkei Junmai Ginjo D Yamadanishiki This is a beautifully crafted, yet clearly acidic, Yamada-Nishiki. Taisetsukei Junmai Ginjo D Omachi I asked if Omachi could be grown in Nagano, and was told that it could be, for better or worse, due to the effects of global warming. I prefer it to Yamada-Nishiki for its fruitiness. Winner of the IWC2025 Junmai Ginjo Trophy. They are not coming to the brewery festival this time, so it looks like this is the last time they will be in Kansai this year. There is still time to visit the Hanshin Department Store, which is hosting the Nippon Sake Festival.
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After leaving the festival in Sake Forest, I had a gathering with friends today. I was the organizer, so I chose the restaurant of my choice. But before that, I went to a department store to shop and sample some things. I should also advertise Hankyu Department Store... The 25th Hankyu Sake Brewer's Festival" is coming up! ◎First half: Wednesday, November 12 - Friday, November 14 Second half: November 15 (Sat.) - 17 (Mon.) The number of breweries that come to the festival will be changed this time. If you have time, please come! Hankyu Department Store Event October 29-November 4, 2025 (1) Koshino-Kanchubai booth. A kurajin-san was at the booth. He was not at the Abeno Harukas event, but we had a short conversation. Junmai Ginjo A light and dry sake with a refreshing aftertaste. Sake meter +2 or so. ◉Kojunmai-Yamaguchi Junmai-Shu This is a standard umami-guchi sake. It has a nice, authentic umami taste. It seems to be a popular product. N-888 PREMIUM Nama sake Juicy, fruity and slightly chocolatey, it seems to have been made about a year ago and is naturally aged for one year. It was delicious. I told him about the Chosan series of stickers at the end of the picture, he said they were sold out and gave me a sticker 😁.
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ポンちゃん
Nemuchi, thanks for the event announcement 😊. Unfortunately I can't go, so I'm looking forward to your and everyone else's posts🎶.
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ねむち
Good evening, Ponchan, I'm sorry you can't go this time 🌜️ 😓It's an irregular event where the breweries that come change, so I'm planning to attend for Sawa Masamune, but I can only go on the last day so I'm afraid it may be sold out 😅.
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Today I went to Sake Forest 2025 hosted by Katano City Orihime University. It's a festival featuring craft beer and local sake from Katano. I haven't attended Orihime University once this year because I've been so busy, but I thought I'd just show up and say hello...but I'm still going to drink. The local sake booth in Katano. ◉Hyakuten Manten The sake brewing group of the Katano Orihime University's Osake Department brewed the sake at the Yamano Sake Brewery. The sake is full of flavor and deliciousness, and the brewers have a lot of fun making it. ◉Katanozakura Daiginjo I had never seen this label before, so I asked the chairman of the Yamano Sake Brewery if it had been like this before, and he told me that they had changed it. I didn't ask for more details about the sake, but it had a beautiful, well-rounded umami flavor with a light, refreshing finish. They also took a picture of me with the Osaka representative who is going to Tokyo this month for the national sake tasting competition 👊 Good luck! I hope to be able to participate in Orihime University again next year.
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ひるぺこ
Nemu, I'm waiting for you to come back next year 😆.
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ねむち
Hirupeko, I hope to manage to re-enroll next spring 😅🌸.
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Moriguchi Keihan Department Store, Hokuriku-Shinetsu Good Food Festival/Japanese Sake Festival (6) The booth of Kokushimusou, Hokkaido. This was also a mannequin who poured one after another silently. Junmai sake Kokushi Musou The first taste of rice is delicious, followed by a crisp, light finish. Junmai Ginjyo Kokushimusou Limited Release Nama-Nazake This sake is made with Kitashizuku sake rice. A limited edition sake for a special event. The taste is slightly acidic with a refreshing dryness. Junmai sake Kokushimusou Nama Sake rice used is Comet. Slightly nutty aroma. The mouthfeel is full with a slightly nutty mid-palate. Junmai Ginjo-shu Kokushimusou Limited Nama-zake The rice used for this sake is "Kitashizuku". The balance of umami and acidity is good, which is my favorite type of sake. This one was missing and in the wrong order, but that's it.
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Moriguchi Keihan Department Store, Hokuriku-Shinetsu Good Food Festival/Japanese Sake Festival (7) Booth of Takashimizu, Akita Prefecture. Takashimizu brews Junmai Daiginjo packaged sake, which was the topic of conversation at the Kansai Sake-no-Wa group, using a special brewing process. The mannequin from the neighborhood I mentioned earlier gave us a tasting. ◉Takashimizu Sake-no-Kuni Junmai-Shu The first taste is slightly fruity and sweet, with a slight spicy aftertaste, and the swing from sweet to spicy seems to be minimal and well balanced. ◉Takashimizu: Special Junmai Sake with a fresh yeast yeast yeast. The acidity is a bit high for a sake made from a traditional sake yeast yeast yeast yeast yeast yeast yeast yeast. ◉Takashimizu Daiginjo A standard, cohesive sake with a smooth, smooth finish. ◉Takashimizu Junmai Daiginjo A beautifully balanced flavor with an elegant sweetness. The cost is quite reasonable. ◉Takashimizu Dry Junmai Mineral, clean and dry with little sweetness. This time we cut off the tasting after two hours and went home to visit the City Hunter pop-up store on the 6th floor.
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bouken
Good morning, Nemuchi 🌅. I'm a little curious because the drugstore in my neighborhood has Jun Dai for some reason 🤔. Was the mannequin a man?
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ねむち
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Moriguchi Keihan Department Store, Hokuriku-Shinetsu Good Food Festival/Japanese Sake Festival⑤. Booth of Takarayama Brewery, Niigata Prefecture. Takarayama Brewery was at the Hankyu Brewery Festival in 2022, but in July 2024, they took over the business, changed the name to Takarayama Brewery, and started anew. This one is handled by a mannequin. I have been talking to the mannequin a lot lately, and this time, coincidentally, he lives in the same city and let me sample everything. Junmai ◉ Junmai Junmai is a refreshing yet slightly spicy sake. Junmai Ginjo The attack is sweet, with a punch, but overall not too sweet. ◉Ginjo A spicy, clean, full-bodied sake with a refreshing finish after swallowing. Aki-agari Akihitohitohi A very mellow, sweet and delicious sake. The sweetness is calm and gentle. Takarayama: Shinnosuke, fire-brewed sake, labeled with a rice bag. This sake has a very good flavor. The attack is sweet and tasty, with a slight bitterness in the aftertaste. Slightly bitter aftertaste. ◉TAKARAKAMA Yonebukuro Label Koshihikari Fire-brewed undiluted sake. 14% alcohol by volume. Slight sweetness. Slightly sweet, with a refreshing aftertaste. More impressive than the previous sake.
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ma-ki-
Good evening, Nemuchi-san. Thank you for the information on the Sake Festival. Thanks to you, I was able to experience a fun event today 🎵. I see you brought two bottles of Tenryo Sake with you 🤗. I'm looking forward to your post 😁✨✨.
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ねむち
Good evening ma-ki-, good evening 🌜️ I was just on vacation and was able to go ahead of you, so I'm glad I could help you 😊I couldn't choose just one tenryo sake cup, so I took two of them home with me 😅I see you bought one too 😆👍
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