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野狐馋野狐馋
清酒入門中，希望有機會去日本旅行並探索有趣的地酒。

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The origins of the sake you've drunk are colored on the map.
Iwate
1(10%)
Ishikawa
1(10%)
Aichi
1(10%)
Shiga
1(10%)
Kyoto
1(10%)

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野狐馋野狐馋
AkabuSakura純米生酒
赤武酒造Iwate
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野狐馋
The first time I had the famous Chibu, a fresh spring sake filled in March this year. It has a slight effervescence on the palate, with a pleasant slightly acidic and rice-like aroma. 12 ABV, everyone found it easy to drink 👍 I left some for the next day. HKD 358, purchased at Nipponshu Department Sake Store, Tsim Sha Tsui.
Chinese>English
野狐馋野狐馋
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野狐馋
I was looking forward to trying the sake made by the Japanese in France, but it was not good. It was only 14 proof but the alcohol was very obvious, even more than 17-18 proof Japanese sake. The aroma was lacking except for the flavor of rice. This sake passed the burgundy barrel, but did not taste the unique characteristics of the barrel. (I can't rule out logistics/warehousing problems) French rice was used. It's still hard to surpass the local Japanese brew...but this innovation is worth encouraging.
Chinese>English
野狐馋野狐馋
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26
野狐馋
Smooth and full in the mouth, with a strong sweetness of tropical fruits such as candied pineapple 🍍 enjoyed by everyone at the dinner party. A raw wine to commemorate the Year of the Rabbit. The first time I tried the famous Rabbit and Banzai rice wine, I was not disappointed.
Chinese>English
野狐馋野狐馋
MimurosugiHiyaoroshi 雄町生詰酒ひやおろし
Imanishi ShuzoNara
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家飲み部
23
野狐馋
Hiyaoroshi, the seasonal sake of autumn, is brewed in spring, matured in summer, and released in autumn 🍁 It is delicious both chilled and at room temperature, full of richness and sweetness, and Yuucho is like a reliable big brother (?). The spiciness increases with a slight warming, and the rice aroma and body become stronger. I steamed a few crabs at random 🦀️ dipped in ginger vinegar to drink, very comfortable. 💆🏼♀️😊
Chinese>English
野狐馋野狐馋
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33
野狐馋
I learned about Miho Imaeda from some documentaries, a very respectable lady! This is the first time I've had a Tomiguso from Hiroshima, and it was developed by the brewer to match the seafood of Hiroshima. I was expecting it to be a very sour sake because I knew that the white koji used in the brewing process produces citric acid. I didn't expect the sweetness to be more like a semi-sweet white wine like "Gewurztraminer" rather than a dry one like "Sauvignon Blanc". In addition to seafood, I also tried the Taiwanese three-cup chicken pairing, which was also delicious. The taste remained good 2-3 days after opening, and the alcohol level is 13 degrees, which is good for a slow sip and relaxation. I look forward to tasting more of Ms. Imaeda's wines.
Chinese>English
野狐馋野狐馋
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36
野狐馋
It's aptly called the "adult Colpis" 😄 A large amount of white yeast is added to the fermentation to produce citric acid, and this fruit acid, combined with a refreshing effervescence, is perfect for any summer dish, especially those with a heavy or spicy taste. The color is creamy white with a hint of lemon yellow, and the alcohol content is only 6 degrees, making it a very friendly type for people who are not good drinkers (like me). "Cloudy" refers to the unfiltered sake meal that makes the sake appear cloudy. This is a sake from Kagawa Prefecture.
Chinese>English
野狐馋野狐馋
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38
野狐馋
This spring, the wine has a lactic sparkling taste and a warm, sweet rice cake flavor. I heard that brewmaster Matsuhiko is very popular now, and I think it's interesting that he collaborates with different breweries to brew this sake, which is produced in Kyoto's Shirakito Brewery. It is generally good, but the price is high after being imported to China.
Chinese>English
野狐馋野狐馋
MiyosakaeBiwako No Kujira原酒生酒無濾過
Kitajima ShuzoShiga
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27
野狐馋
My first Japanese sake: "Biwako-no-Whale" raw sake from Midai Sake-brewery in Shiga Prefecture. The first impression is of honeydew melon and ripe bananas, and the unpasteurized, direct-filled sake is slightly sparkling, which makes it a delight to drink chilled in summer. As the temperature rises, it brings out tropical fruits such as pineapple! The sweet taste is a disguise for 20 degrees of alcohol, and the brain is already anesthetized before the tongue reacts...and falls asleep. The name comes from the fact that there are no whales in Lake Biwa, and the wine is so magical that it seems like it should not exist in the world. It's a beautiful symbolism.
Chinese>English
野狐馋野狐馋
Niwa no UguisuNatsugakoi Tokubetsu Junmai純米生酒
Yamaguchi ShuzojoFukuoka
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22
野狐馋
Loving this summer special Junmai from 庭のうぐいす (“Garden’s Nightingale”). 🦜Rice polished down to 60%. Slightly bitter like fresh lotus seeds, and a bit of sparkling mouthfeel. Goes well with hot weather and spicy food! 😍 It is said that the founder was inspired by the sight of a nightingale (regarded as the local god’s messenger) sipping water in his courtyard and started the Yamaguchi brewery in Fukuoka.
野狐馋野狐馋
TengumaiYamahai Junmai山廃
Shata ShuzoIshikawa
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26
野狐馋
With the natural yeast-cultivating method yamahai（“山廢”）, this Tengumai （天狗舞）Junmai sake boasts a strong body that is quite different from the trendy floral-fruity sake. The time-consuming process yields rich rice aroma, emphasizing on the sweet and earthy notes, sometimes reminiscent of the Chinese “yellow wine”. Holds up well with strong flavor food. Would be good to drink warm too! The rice variety is Gohyakumangoku, polished down to 60% of original weight. Brewed in Ishikawa.

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