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むら909むら909
大阪の枚方で小さな和食店を経営しています。 全国のいろいろな日本酒を飲んでみたいです。 2023 J.S.A. SAKE DIPLOMA

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Aramasa
3(30%)
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3(30%)
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2(20%)
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2(20%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Toyama
6(15.38%)
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5(12.82%)
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4(10.26%)
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4(10.26%)
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灯花
38(100%)

Timeline

むら909むら909
Yamamoto純米吟醸　ピュアブラック
YamamotoAkita
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灯花
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Akita, Yamamoto Pure Black Yamamoto Shuzo Polishing ratio: Koji rice 50%, Kake rice 55 Alcohol content 15 Nearly colorless yellow with a sense of transparency. First impression of the aroma is mild. Grapefruit citrus, globular spice, polished rice First impression of the taste is slightly strong Weak sweetness, sharp and strong acidity Juicy citrus, but not sweet, with a firm finish and a rather short aftertaste. It is fruity and yet cuts well, so it can be served with sashimi as well. It would also go well with a delicious sea bream served with salt. It also has a strong acidity, so it would be good with tempura as a way to cut oil.
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灯花
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Junmai Ginjyo KENICHIRO, Namahashidake brewing Alcohol content: 16% (original sake) Rice used: Koshitanrei Rice polishing ratio: 50 Sake meter: (-)10.0 Acidity: 2.6 Slightly hazy pale silver color. First impression of the aroma is elegant and gorgeous rice Fresh grapes, peach, lychee, white dumplings The first impression on the palate is light and juicy fruit with umami. Fresh fruity sweetness, acidity that is not too strong but just where you want it, and a mild bitterness that holds it in place at the end, as if to remind you not to forget it. Overall, the wine has a good balance of juicy fruitiness with a lively, juicy flavor, and a nice lingering finish. Ah, this is the type of sake I like when I drink it by itself now! Fruity with a touch of rice, but not too sweet and refreshing! I also like the smooth silky feeling that is common to another "K" I had before! I think it's best served chilled with fresh cheese, but if you want to pair it with food, I'm not sure what. I think it would go well with grape salad, or maybe even tempura!
Japanese>English
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Yamasan純米吟醸　無濾過生原酒
山三酒造Nagano
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Nagano Prefecture Yamazan Junmai Ginjo Unfiltered Nama-shu Yamazan Shuzo Co. 100% Yamae-Nishiki Rice polishing ratio 55 Alcohol content 15 Slightly hazy crystal The first impression of the aroma is moderately gorgeous. banana, melon, cooked rice, lime, a little honey First impression on the palate is slightly light Mild sweetness, gentle acidity, mild bitterness. Smooth, but with a thick balance of umami and a short finish. The aftertaste is clean and delicious, with a good amount of ginjo aroma that is not too strong. Sanke Nishiki is a relatively new sake rice original to Nagano Prefecture. It seems that there was a lot of hard work involved in its development. It's fun to drink while reading about the background! It's similar to the feeling I get when I buy a record and listen to the music while reading the liner notes.
Japanese>English
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Kaga no Tsuki朏(みかづき)しぼりたて本醸造
Kaestu ShuzoIshikawa
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灯花
19
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Ishikawa Prefecture Kaga-no-tsuki Mikazuki Honjozo, freshly squeezed Rice polishing ratio 65 Alcohol content 19 Hazy pale crystal Fresh, punchy rice aroma Rice rice rice, strong alcohol, fresh spicy First impression of the taste is quite quite firm Sweetness with rice flavor, sharp acidity, bitterness with a strong presence. You can taste the freshness of the freshly squeezed sake, but you can also taste the umami of the rice. Although it is a honjozo, it wears off nicely, leaving a moderate aftertaste. I like it, I like it! You can feel the freshness of "Shiboritate" and taste the umami of the rice. The alcohol content is 19 degrees and it has a punch, which I personally love! I think it tastes great warmed up, but personally, I prefer to drink it crisp and cold. I think it can be served with pretty much anything, but right now I'm in the mood for seared squid. I like to eat it with mayo and soy sauce, but with this sake, I like to eat it plain. From the toji The toji-san said, "I put my heart into the first pressing of this sake so that you can smile after drinking it. I was so happy to hear this message. I was so happy! Thank you for the delicious sake!
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灯花
31
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Mie Prefecture SakuZAKU Masanochi Junmai Ginjo Shimizu Seizaburo Shoten Polishing ratio 50%. Alcohol content 15 Nearly colorless crystal with a sense of transparency. The first impression of the aroma is gorgeous and beautiful ginjo aroma. Melon, green apple, lychee, Kamishinko, lime First impression of the taste is light sweetness. Slightly strong but elegant sweetness, gentle and fine acidity, moderate bitterness. Full-bodied and full-bodied, with a smooth balance that leaves a good aftertaste. I can easily recommend this sake to those who are looking for a gorgeous and beautiful sake. I think the sweetness is too much when the temperature goes up, so I would like to drink it well chilled. If possible, I would like to use a sake cup like a wine glass to feel the aroma. I think it would go well with grilled meat with high quality fat. I think it would be better with a sauce rather than wasabi. I have a feeling that tempura would be good too. Deep fried prawns in clean oil with salt. I want to drink while eating delicious shrimp.
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灯花
19
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Maizuru Shuzo, Akita Prefecture Freshly brewed Junmai Rice polishing ratio 70%. Alcohol content 15 Sake meter degree +5 Acidity 1.7 Amino acidity 1.8 Yeast: Association No. 701 Slightly hazy pale yellow color The first impression of the aroma is of plump rice banana, almond, rice cake, slight smoke, gently spicy at the end The first impression on the palate is mellow and powerful. Full, rounded sweetness, gentle acidity, mild bitterness Overall, the balance of the wine is round and tasty, but not cloying. The lingering finish is rather long. When heated, it changes from almond to cacao, giving it a nice richness. Personally, I like to drink it at room temperature. I think it can be used with anything cooked or stewed. I would choose it when I want to eat simmered dishes. Oden looks pretty good.
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灯花
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Ishikawa Prefecture Seller Matsunami Shuzo Manufactured by Kaketsu Co. Kinkan Oeyama Kuradashi Tokubetsu Junmai Shu 100% Ishikawa-mon from Ishikawa Prefecture Polishing ratio 55 Alcohol content 15 Sake degree +2.5 Pale gold in color with a sense of transparency. Aroma of mellow rice Brown sugar, black tea, slightly spicy Slightly strong first impression on the palate Full-bodied sweetness, gentle acidity, and full-bodied bitterness. Mellow and mellow balance, but not too strong. At first, it seems to be a classic type of wine, but it is beautiful. The image is somewhere between classic and modern. A limited-quantity sake brewed at the Kagoshi Sake Brewery with rice transferred from the Matsunami Brewery, which was destroyed in the Noto Peninsula earthquake. It's easy to put it in writing, but I think there were a lot of hardships involved. I am deeply moved by the spirit of mutual help from the sake breweries in Ishikawa Prefecture. This bottle comes with a message from Seiko Kinshichi, the toji of Matsunami Brewery, and Kazumasa Okuda, the toji of Kakoshi. A limited bottle of a limited edition sake, we will treasure it.
Japanese>English
ひるぺこ
Good evening, Mr. Murasan. It has been one year since the Noto Peninsula earthquake, but there have been aftershocks and it is frustrating to see the time pass by with no progress in reconstruction. It is important not to let the disaster fade away by drinking Noto sake.
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むら909
Good morning, Hirupeko-san. I heard that the Matsunami Brewery has just finally cleared its land. It still has a long way to go to get back to normal. I hope I can support them at least by drinking Noto sake.
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Taiseki Shuzo, Okinawa Prefecture Reimei Junmai Sake Alcohol content 16 Rice polishing ratio 70%. Pale yellow in color with a sense of transparency. The first impression of the aroma is a little damp 稾 Paulownia chest of an old house, quite spicy First impression of the taste is strong, punchy. Fairly mild sweetness, slight acidity, and a hint of bitterness The aroma has a strong impact. Seems to limit what you eat. From the sake sommelier I work with "It goes well with heated and cooled mayo! I gave it a try. I tried it! The mayo masked the peculiar aroma and gave it a nice flavor! It's as good as I expected. Thank you very much!
Japanese>English
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Kurumazaka波乗り車坂　山廃生原酒
Yoshimurahideo ShotenWakayama
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灯花
26
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和歌山県　吉村秀雄商店 波乗り車坂　山廃仕込み　生原酒　2023BY アルコール分18度 精米歩合65% 透明感がある淡いイエロー 香りの第一印象は俵に包まれた米 バナナ、栗、餅、なんだかスパイシー 味わいの第一印象は強め、パンチを感じる しっかりとした米の甘み、力強い酸味、存在感のある苦味 全体的に厚みのあるしっかり目のバランスですが、本醸造だからかくど過ぎずほどよい余韻で過ぎていく感じです。 これはかなり好きなタイプだなー 料理はかなり重量級のパワフルなやつとがっぷりよっつできるんじゃなかろうか 今日は適当麻婆茄子で飲んでみましたが、適当がゆえに料理が負けました ハンバーグいいんじゃないかな ナツメグしっかり目のやつ 次回はそれで飲んでみます
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灯花
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Shinsei Sake Brewery Colors Ecru Nissei 2023 Namaishige Kiyoke Junmai Polishing ratio 60 Alcohol content 13%. Yeast used: Kyokai No.6 100% Akita Sake Komachi Nearly colorless crystal with a sense of transparency The first impression of the aroma is gentle. Lychee, muscat, and a hint of summer tangerine The first impression on the palate is fruity with a beautiful acidity. Elegant sweetness, gradually present acidity, gentle and mild bitterness. Overall, it is smooth and elegant. If it were too weak, it might seem unreliable, but it has a core strength that does not allow it to be so. I like to drink it cold with fresh cheese. But it's actually delicious heated too! Sake is fun!
Japanese>English
ひるぺこ
Good evening, Murasan. I'm not very experienced with Niimasa, but I have an image of cold sake, and I see that it is also delicious as heated sake 😋It is interesting that sake can enjoy temperature changes 😊.
Japanese>English
むら909
Good morning, Hirupeco! Yes, I'm here! I really enjoy sake at various temperatures!
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Sogga pere et filsヌメロ シス　ドメーヌイケダロット
Obuse WineryNagano
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灯花
27
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Obuse Winery, Nagano Sogapere Ephis Numerosis Sake-erotic Namaishio Domaine Ikedalot Polishing ratio 59 Alcohol content 15 Nearly colorless crystal with a sense of transparency The first impression of the aroma is gentle Muscat, green apple, white dumpling The first impression on the palate is elegant flavor Elegant sweetness, gentle acidity and mild bitterness The overall balance is smooth and elegant, but the umami of the rice is well balanced, and there is a good lingering aftertaste with a sense of umami. I had an image of a very elegant and delicate sake, and until recently I thought it was best at a low temperature when just opened. However, when I was given a bottle of 2011BY that had already been opened a while ago and was served hot, I was impressed by how delicious it was. I want to drink it again, I might let this one sit for a while (but I'm sure I won't be able to wait 10 years before drinking it).
Japanese>English
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大嶺3粒　火入れ　山田錦
大嶺酒造Yamaguchi
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灯花
23
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Taime 3 grains Hi-ire Yamadanishiki Polishing ratio 50%. Alcohol content 14.5 Nearly colorless crystal with a sense of transparency. The first impression of the aroma is gorgeous banana, melon, muscat, white dumpling, and a hint of black tea. The first impression on the palate is the robust umami of rice. The taste has a rich sweetness with a sense of thickening, gentle acidity, and bitterness with a strong sense of presence. The balance is rich, even a little sticky, and there is a slight lingering aftertaste. Sake with a strong sense of "Yamadanishiki" in my personal image. The sweetness is felt more strongly when the temperature is closer to room temperature, so I would like to drink it at a cooler temperature. I think it would go well with fine beef with tasty fat. I would like to eat this sake well chilled with a glass of wine!
Japanese>English
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宮泉純米酒　火入れ
Miyaizumi ShuzoFukushima
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灯花
31
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Miyazumi Meisho K.K., Fukushima Prefecture Polishing ratio 60 Alcohol content 16%. Nearly colorless crystal with a sense of transparency. The first impression of the aroma is gentle. Muscat, green apple, beautiful rice First impression on the palate is punchy but elegant Elegant sweetness, gentle acidity, mild but present bitterness. Overall, the sake is smooth and elegant, but with a good balance of umami and a nice lingering aftertaste. The sake is delicious on its own, but if you want to pair it with food, it would probably be an appetizer. I think it would go well with something with fresh cheese. If it were something I make, I would like to see it served with a dish of tofu paste with mascarpone cheese and seasonal fruits. It also has a strong umami punch, so I think it would go well with meat as well. I think it would be better if it is not cooked with a strong flavor, but with a light flavor. So today, I'm going to drink it with tofu (pork). I think it would be good with onions. I was told that this sake tastes good warmed up, so I'm going to drink it warmed up with meat tofu! It must be delicious!
Japanese>English
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YokoyamaSILVER 超辛7 純米吟醸　無濾過生原酒
Omoya ShuzoNagasaki
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灯花
20
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Iki City, Nagasaki Prefecture Shigeke Shuzo Yokoyama 7 ultra-harsh, unfiltered, raw sake MADE IN Iki Island Junmai Ginjo Nama Shu Polishing ratio: Kake rice 55%, Koji rice 50%. Alcohol content 16%. Nearly colorless crystal with a sense of transparency. The first impression of the aroma is a refreshing green apple with beautiful rice. First impression of the taste is light Mild sweetness, refreshing acidity, and moderate bitterness The lightness is balanced by a good umami flavor. The lingering aftertaste is well rounded. It is difficult to say "this is dry" because "dry" has a wide range of flavors. It is difficult to say "this is dry", but it is easy to recommend "this is a refreshingly beautiful dry wine". It is easy to recommend this sake as "refreshingly beautifully dry", and it receives high praise from everyone who has recommended it. Personally, this is my favorite sake with the "super-harsh" label. I have the impression that it can be served with pretty much any dish, but today I was really impressed with cream stew. I wanted to drink a dry Chablis. I wanted to drink a dry Chablis, but it wasn't available, so I chose this one, and I was hooked. I think it goes better than Chablis! (Well, I think I just want to drink sake.)
Japanese>English
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Maboroshinotaki純米吟醸　今期最初のしぼりたて
Mikunihare ShuzoToyama
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灯花
23
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Toyama Prefecture, Japan Gen no Taki Junmai Ginjo Touji Iwase Yukari, first freshly pressed this season Polishing ratio 60 Alcohol content 15 Nearly colorless crystal with a sense of transparency. The first impression of the aroma is fresh green apple. First impression of the taste is slightly light Mild sweetness, refreshing acidity, and moderate bitterness Light, yet well-balanced with just the right amount of umami. A beautiful sense of freshness of "Shiboritate" (freshly squeezed). I guess it's a preconceived notion, but it also has a softness that only a woman can have. It seems to go well with appetizers because of its fresh and light impression. Like tofu paste with cheese, fruits with vinegared miso, etc. Phantom waterfall, always delicious, but this is also quite good.
Japanese>English
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Seito Shuzo Brewery, Toyama Prefecture Alcohol content 16%. Polishing ratio 50%. Nearly colorless crystal with a sense of transparency. The first impression of the aroma is refreshing and full-bodied. Melon, white flowers, white dumplings Junmai sake", but I think I can also detect a good amount of ginjo aroma. The first impression of the taste is lightness with a core. Elegant sweetness, gentle but sharp acidity, and moderate bitterness with a hint of umami. Overall, I think it has an exquisite taste with a clear and smooth balance with a firm umami flavor. I think it is suitable for all kinds of food as long as it does not have any outstanding flavor. I would like to drink it with squid tempura with salt. This sake is really good! Well, this one is very popular!
Japanese>English
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Jokigen山田錦　氷温熟成　純米
Kano ShuzoIshikawa
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山田錦100% 精米歩合60% アルコール分16度 透明感がある無色に近いイエロー 香りの第一印象はふくよかでエレガントな米 最近、「山田錦」という表示を見てから飲むと「なるほど山田錦っぽいな」と感じるようになってきた気がしますが、、気のせいかな。 ブラインドで当てれる自信は全く無いので先入観ってやつなんやろな。 バナナ、つきたての餅、遠くにカラメル 味わいの第一印象はやや強め ふくよかな甘み、優しい酸味、穏やかな苦味 全体的に豊潤なバランスで丸みを帯びた旨みにほどよい熟成感を感じる 「蔵周辺の水田で丹精込めて育てた山田錦を全量使用し、醸した純米酒を低温で約1年間熟成させてコクと旨みを出しました」(裏ラベルに記載の内容) 山田錦の華やかな米の旨みを感じながら、さらにまろやかな旨みに熟成感を感じられるお酒 熟成感を感じると言ってもそこまで主張するものでは無くほどよい旨み そこまでパンチのある料理ではなく一歩引いたくらいの味のものが良いかな。 焼き餃子ではなく蒸し餃子 ブリのあら炊きではなくグジの若さ焼き グレイビーソースよりも塩とレモンで 美味しいなー
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Sanshoraku山廃純米　備前雄町
Sanshoraku ShuzoToyama
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灯花
19
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Pale yellow with transparency First impression of the aroma is rice soaked in alcohol-soaked citrus Grapefruit, faintly black tea, punchy alcohol, somehow very spicy The first impression on the palate is punchy and complex, but not clingy and clean. Light sweetness, sharp acidity, and a good amount of bitterness at the end. The balance between the complex and rich umami of Omachi and the sharpness of the finish, I would like to taste more of the lingering aftertaste, but it seems to pass by quickly. Personally, I think it's too sharp for Sanjoraku, but I like it a lot. I think it would go well with Italian food or something like that because of the citrusy flavors and spicy punch. I think it would go well with Italian food, for example, when you want something different and punchy with oil-based pasta. Delicious!
Japanese>English
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Fairly pale yellow color with a sense of transparency. First impression of the aroma is elegant, full rice Cooked rice, chestnut astringent peel, faintly spicy. The first impression on the palate is moderately firm. Moderate sweetness, rounded acidity, and moderate bitterness. Rich, but not too rich, and easy to drink. It is a sake that should always be served at room temperature. Of course, it is also delicious warmed up. A good food sake that has umami flavor but does not interfere with the meal. I think it goes better with light soy sauce dishes than dark soy sauce dishes. In my current mood, I would like to drink it while eating garland chrysanthemum with sesame paste and boiled white meat.
Japanese>English
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Nishida Shuzo, Aomori Prefecture Tazake Special Junmai Sake Rice polishing ratio 55 Alcohol content 16%. Slightly hazy pale crystal The first impression of the aroma is a beautiful rice with moderate floral notes Green apple, Kamishinko, and a hint of citrus The first impression on the palate is firm umami. Full-bodied sweetness, gentle acidity, and mild bitterness. Overall, it has a good balance of full umami with a good amount of ginjo aroma and a moderate lingering aftertaste. When cold, the bitterness is a little strong. I like it best when it is served in a glass and the temperature has risen. You can feel the umami of the rice more strongly. I think it goes best with soup stock when heated. Tasake is delicious. It's always good.
Japanese>English
ひるぺこ
Hello, Murasan. Tasake is consistently delicious! The other day at my part-time job, there was a guy who kept ordering Tasake, and even though he would occasionally switch to other brands, he kept coming back to Tasake, which made me realize once again that it is one of the most reliable and worthwhile bottles 😊.
Japanese>English
むら909
Good evening, Hirupeko! Tasake is really "stable", isn't it? It is always delicious. I really appreciate this.
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