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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(50%)
Sanshoraku
3(50%)

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The origins of the sake you've drunk are colored on the map.
Toyama
6(19.35%)
Akita
3(9.68%)
Niigata
3(9.68%)
Aomori
2(6.45%)
Fukushima
2(6.45%)

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灯花
31(100%)

Timeline

むら909むら909
Kurumazaka波乗り車坂　山廃生原酒
Yoshimurahideo ShotenWakayama
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灯花
23
むら909
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
むら909むら909
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灯花
25
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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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むら909むら909
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
26
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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).
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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
22
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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
30
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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
19
むら909
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
22
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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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灯花
20
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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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灯花
20
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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
18
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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
むら909むら909
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灯花
22
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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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灯花
28
むら909
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.
Japanese>English
むら909むら909
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灯花
18
むら909
Ishikawa Prefecture Kakoshi Co. KAGANOTSUKI Junmai Rice polishing ratio 60 Alcohol content 15.5 Slightly hazy pale yellow color. The first impression of the aroma is full-bodied banana, bitter chocolate, caramel, yogurt First impression on the palate is rather strong Full-bodied sweetness, gentle acidity, mild bitterness. Overall, the balance of the taste is mellow and delicious, but the lingering aftertaste is not too long and fades away quickly. Although the alcohol content is 15.5 degrees, I feel a strong sense of alcohol. It has a sharpness like when you drink Honjozo. I would like to drink it with simmered dishes because it has a strong umami flavor. I had a chance to drink with the master brewer several times, and I was moved to tears every time when I heard his thoughts on this sake, but I don't remember the specifics of what moved me each time (I drank too much). I'll have to ask him again next time.
Japanese>English
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Seisen純米吟醸　七代目
Kusumi ShuzoNiigata
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灯花
19
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Nearly colorless crystal with transparency. First impression of the aroma is fresh white flowers Melon, pear, koshinko, and a moderate ginjo aroma are pleasant The first impression on the palate is light but rounded umami. Mild sweetness, sharp acidity that is not too strong, and a slight bitterness at the end. The overall balance is smooth, with a mild umami, but with a clean finish and a rather short aftertaste. This product is a limited edition sake sold twice a year, in spring (April) and fall (November). (The sake we drank this time was the one sold in November. It has a moderately mild umami flavor, as if it is "new sake that has been laid down for 10 months. It has a ginjo aroma, but it is not too strong. It gives the impression of a pretty white flower rather than the exuberance of a flower blooming all over the place, making it an easy sake to pair with meals while enjoying its moderate aroma. I think it goes well with appetizers, sashimi, grilled dishes with salt as the main ingredient, and tempura. What would you personally like to eat with this sake? I feel like it would go well with blue cheese. I think it would be better with a little more punch there. Let's see, blue cheese ham cutlet, I'd like to drink with this at this very moment!
Japanese>English
ひるぺこ
Good evening, Murasan. So Seisen is the sake of the brewery that became the model for Natsuko's sake? It looks like a pleasant sake with just the right amount of ginjo aroma 😊.
Japanese>English
むら909
Good morning, Hirupeko! Yes, it seems to be the model brewery for Natsuko's sake. I always confuse it with Rumiko's sake lol.
Japanese>English
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Juyondai中取り　播州山田錦　上諸白
Takagi ShuzoYamagata
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灯花
21
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Yamagata Prefecture Takagi Shuzo Jyushidai Banshu Yamadanishiki Kamimoroshiro Nearly colorless crystal with a sense of transparency. First impression of the aroma is gorgeous Melon, muscat, white flowers, black tea, white dumplings The first impression on the palate is sweet and delicious. Sweetness with mellow umami, a hint of acidity, and a moderate bitterness. The balance of the taste is not too harsh, and the lingering aftertaste is pleasant, but not too strong. I wonder what goes well with this kind of sake that is complete on its own. Today, after eating a meal, I drank sake alone and thought, "Ah, it's a delicious sake. I will try it again to see what it goes with.
Japanese>English
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Koeigiku幾望　無濾過生原酒
Koeigiku ShuzoSaga
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灯花
33
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Saga Prefecture Koueikiku Sake Brewery Koueikiku Kibo Unfiltered unpasteurized sake Alcohol content 16%. Nearly colorless yellow with a sense of transparency. The first impression of the aroma is elegant rice, the type of aroma I like lately! Banana, muscat, black tea, white dumpling, chocolate, and a hint of caramel. First impression of the taste is light and firm. Mild sweetness, moderate acidity with a light effervescence, moderate bitterness. Smooth balance with a good sense of maturity and a good lingering finish. According to the brewer's information, it is "brewed with natural lactic acid bacteria," "pressed in spring, bottled, and then stored in ice for about six months" (information from the brewery), which is different from "hiyaoroshi," a sake made from "sake yeast with a natural yeast yeast base. I heard that "幾望" means "almost full moon. It is very enjoyable to drink it while thinking about whether it is related to that or not. My personal image of Koueikiku is that there are a lot of sharp sake and the range to match with food is limited, but I think "Ikumochi" is an easy sake to match with food. It also looks delicious warmed up. Today, I really enjoyed drinking it while biting into a "chikama".
Japanese>English
アラジン
Good morning, Mura909 😃. Kouei Kiku Ikou and Cheikama 🤤I'm sure you'll be drinking a lot of alcohol after a lazy day: ☺️ Koei Kiku has released their first year-round product, Seikai (Sky), so I'm interested in that as well!
Japanese>English
むら909
Hi Aladdin! I think Cheekama is very competent! Seikai Sky, I'm curious about it! I will drink it when I find it!
Japanese>English
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Chiyonohikari純米吟醸　KENICHIRO 雄町　無濾過生原酒
Chiyonohikari ShuzoNiigata
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灯花
20
むら909
Pale greenish yellow with transparency. First impression of the scent is elegant rice, I like this kind of scent these days. Banana, muscat, white bean dumplings, beautifully pinched rice bales, and lime as minerality. The first impression on the palate is gentle but firm. Elegant sweetness, smooth acidity with fine bubbles, and a hint of bitterness at the end. The balance is smooth with a gentle mellowness, and there is a good aftertaste. I have the impression that this wine can be served with not only light appetizers, but also with main dishes because of its robust rice flavor. Today, I drank it with shrimp and chili, and it has a delicious rice flavor that will not be defeated. I would like to drink this sake again!
Japanese>English
ひるぺこ
Good evening, Murasan. This is the first time I have heard of Chiyo no Hikari. I am very much attracted by the rice flavor that is as good as shrimp chili. It is good to have an all-around sake from appetizer to main course with a sense of security 😊.
Japanese>English
むら909
Hi, Hirupeko! I think Chiyo no Hikari is a delicious sake. It is a sake from Niigata. If you see it, please try it!
Japanese>English
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hayashi純米吟醸　山田錦
Hayashi ShuzoToyama
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灯花
21
むら909
Hayashi Shuzo Brewery, Toyama Prefecture Hayashi Junmai Ginjo 100% Yamadanishiki from Hyogo Prefecture Polishing ratio 55 Alcohol content 16%. Pale yellow in color with a sense of transparency. The first impression of the aroma is mild rice melon, muscat, lime. The first impression on the palate is rather strong Rich sweetness with a hint of thickening, smooth acidity, and bitterness with umami. Rich balance, but not too persistent, with a short aftertaste. The first time I drank it was raw Gohyakumangoku, which was very tasty and made a strong impression on me. The fire-aged rice difference is also delicious. Hayashi says, "Always delicious." I think the food is all-mighty. I'm in the mood for chicken seseri with salt. I just want to eat it, but if Hayashi is next to what I want to eat now, it's even better. That's how I feel personally.
Japanese>English
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灯花
25
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Oki Daikichi Honten, Fukushima Aizan Nakadori Junmai Ginjo Banshu Aiyama 83 Polishing ratio 60 Alcohol content 15 Nearly colorless crystal with a sense of transparency. The first impression of the aroma is gorgeous rice melon, green apple, white dumpling, and a hint of cinnamon. First impression on the palate is a little light, but soon after, the rice flavor is strongly felt. Thick enough to have firm legs, elegant sweetness, fine acidity, and a moderate bitterness at the end. Overall, the balance is smooth with strong rice flavor. A moderate lingering aftertaste I would recommend this sake to those who are not good at sake, it is very easy to drink. I like to drink it cold. As the temperature rises, the aroma of rice can be felt more strongly, which is also a nice sensation. What would you like to serve with it? I think of Japanese food as an appetizer, such as tofu paste with cheese, or a combination of fruit and vinegar. I think it would also go well with fatty, high quality meat. I don't know, maybe a peach sauce. I'll give it a try sometime.
Japanese>English
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Harushika生酛純米　超辛口生原酒　鬼斬
Imanishiseibee ShotenNara
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灯花
22
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Imanishi Seibei Shoten, Nara Prefecture Harushika, Junmai, Super-hashikuchi, Nama-shu, Onizakari Rice polishing ratio 60 Alcohol content 18 Pale yellow in color with a sense of transparency. The first impression of the aroma is fresh and full. Grapefruit, Kashiwa Mochi, Ramune The first impression on the palate is light but firm. Slight sweetness, fine and sharp acidity, moderate bitterness, and a good balance of umami and dryness. The lingering aftertaste is rather short and cut off firmly. Anyway, the label is cool! I think it is a sake with a distinct personality that is easy to recommend to people who like umami and spicy food. I have the impression that it can be used with all kinds of food. I'd like to pair it with tempura since it cuts well. In my current mood, I would like to drink it with squid tempura with salt. I feel like I can drink it while eating a Ramune because I can feel its Ramune flavor.
Japanese>English
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