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Bose KotaBose Kota
日本酒は昔から好きでしたが、特に銘柄など意識せずに飲んでました。 海外駐在から戻ったら友人が日本酒に凄く詳しくなっていて、私も少し勉強したくなりました。 全国の色々な日本酒を飲みながら人生を楽しみたいと思います。

Registered Date

Check-ins

156

Favorite Brands

0

Most Check-in Brands

Denshu
6(8.82%)
Suehiro
4(5.88%)
Hakkaisan
4(5.88%)
Hiroki
4(5.88%)
Banshuikkon
3(4.41%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
34(21.79%)
Niigata
30(19.23%)
Miyagi
8(5.13%)
Aomori
7(4.49%)
Akita
6(3.85%)

Timeline

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Tonight I am drinking sake that I bought in Niigata with my father, mother, and second son! We bought these 300ml bottles to compare after our visit to the Hakkai Sake Brewery. We compared a Junmai Daiginjo and a Junmai Daiginjo that has also been stored in a snow cellar for three years. First, the regular Junmai Daiginjo. Steady deliciousness, light and dry. It is light and dry, with a crisp taste and a nice sharpness. The taste is also exceptional, perhaps because we toured the brewery.
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Drinks with company members at a soba (buckwheat noodle) izakaya in Shinbashi! I've ordered the all-you-can-drink course, so this is all I can do. This one is also very refreshing overall. It is a dry sake with a nice sharp taste.
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The seventh and final type of the day. I wonder if this is Junmai Ginjo. It is refreshing and also has a nice sharpness. It has some gas and sweetness. It is quite good. Rice: Misato Nishiki Yeast: Kameyama yeast (isolated from the brewery) Rice polishing ratio: 55 Alcohol content: 15
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Sixth type. The aroma is broad and crisp. It is more like a junmai ginjo than a junmai. Goes well with yakitori. While the aroma is broad, it is somewhat reserved and well-balanced, making it easy to pair with meals. Ingredients: Koji: Yamadanishiki, Kake: Gohyakumangoku Rice polishing ratio : 55 Sake meter : +6 Alcohol content : 16
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ma-ki-
Good morning, Bose Kota! Hououmida's Tsurugi is delicious 😋. I also had it with yakitori (grilled chicken), and I think it goes perfectly with it 🤤.
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The fifth kind. I think I drank it long time ago. Good sharpness. It's like old-fashioned sake. I think it's a traditional sake.
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The fourth kind. I drank this sake at an izakaya when I went on a tour of Fukushima sake breweries at the end of August. The sharpness, richness, and depth are as delicious as ever!
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The second type. Light and dry. It is sharp and crisp. Dry and fruity. It has a tightness that is unique to soke. I have had it before, but this time I feel a little more fruity.
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Drinking at a yakitori restaurant in Shinbashi! First of all, the first kind. I have had Nabeshima before, a pure Daiginjo, but this is completely different from that. This one is fresh and invigorating. The acidity is a bit strong, but after that it has a nice sharpness. This Nabeshima is also delicious.
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Back at home, I opened a bottle of fresh sake, still delicious. It's alive, alive, alive. It tastes like it is changing every second. It was a quick overnight tour of Niigata's sake breweries. The distance traveled was about 730 km. Sake breweries visited: Imadaiji Shuzo, Hakkai Shuzo, Aoki Shuzo. Imadaiji Sake Brewery, Hakkai Sake Brewery, Aoki Sake Brewery Sake shops visited: Niigata Hasegawa-ya, Nishikiya Sake Shop, Ponshukan Niigata Hasegawa-ya, Nishikiya Sake Shop, Ponshukan Dinner place:. Minosuke Furumachi. We purchased 16 bottles of sake including small bottles. We will check in after drinking.
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After finishing the 8th kind of drink and leaving the restaurant, I ended up stopping by a ramen store. There, I drank this! As with all nama-shu, this one has a pleasant freshness and the unique aroma of nama-shu. I drank a lot that day. Actually, I was given a tour of the Imadaiji Sake Brewery that day, but I did not drink any sake from the Imadaiji Sake Brewery. I'm buying it, so I'll report on it later.
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Eighth type. Melon-like aroma. A little fruity. Not like Niigata sake. The overall impression is gentle, but is that because I drank a lot of dry sake before and my tongue became stupid?
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The seventh kind. Asahiyama is a brand of Asahi Shuzo and has a longer history than Kubota, but Kubota is more famous throughout Japan now. It has a rich rice flavor and is very dry. It is a very different sake from Kubota.
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This is the sixth type of Kirinzan. I drank Kirinzan at Kongoan in Jimbocho, Tokyo, before, but that one was traditional dry, known as "Denkara," while this one is super dry. This one is much spicier. The sharpness is also excellent. This is sake! It's like "This is sake!
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5th kind. A little bit of sweetness, light. A little sourness is felt at first, but it disappears soon. It is light and easy to gobble up. It tastes like Aruzoe.
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The fourth kind. Hakkaisan, the iron plate! It's light and retains the original flavor of traditional sake. I also drank this one in Tokyo on October 16. Actually, I visited Hakkai Shuzo the day after drinking this sake and had a tour of the brewery, which was a lot of fun and informative. I learned a lot and had a lot of fun. They insist on handmade koji, which is the key to sake brewing. I was also impressed by the sake brewery's efforts to make high-quality sake that can be consumed anywhere in a stable manner.
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Drink the second kind! Shijikizuru no Tsuki. It is light and dry. It is clear and crisp. It has a sense of stability. There are also "Yuki" and "Hana".
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Drinking several kinds of local sake at dinner on a trip to Niigata! First up is the first kind. Fire-aged black "Vol. 1-2" brewed with Niigata G9 yeast and Niigata rice (80% polished rice). Rich taste and pleasant acidity. A sake that lingers in the mouth. Delicious!
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I went on a two day and one night Niigata sake tour with a friend. We drank Gagarudai at a sake store near Niigata Station where you can drink at a corner! It is fresh, light, and has a nice aroma. It had just the right amount of acidity. I thought about buying it, but ended up buying Kamo Nishiki at this store.
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