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qansahqansah
忘れっぽいので感想残します

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Check-ins

76

Favorite Brands

15

Hall of Fame

Shinshu KireiTabika

Most Check-in Brands

Tabika
9(36%)
帝松
3(12%)
Miyanoyuki
3(12%)
琵琶のささ浪
2(8%)
Hououbiden
2(8%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
32(42.11%)
Nagano
14(18.42%)
Saitama
7(9.21%)
Niigata
4(5.26%)
Gifu
3(3.95%)

Timeline

qansahqansah
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17
qansah
The aroma is light, sweet and sour, with a hint of maturity, probably due to the fact that it has been produced for a long time. The taste is rich and sweet, with a strong sense of maturity and umami, with a sharp acidity and a gaseous stimulation that is not too strong but powerful. There is a slight lees. 19% alc.
Japanese>English
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縁喜NEW ENGI 金紋錦 7純米原酒生酒無濾過
Tamamura HontenNagano
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18
qansah
Mild but fresh sweet and sour with a white grape-like flavor. The aftertaste is tart and mineral, not harsh, but with a lingering flavor. Rice: 100% home-produced Kinmon-Nishiki Rice polishing ratio: 75 Alc.: 17%. Sake degree: +6 Acidity: 2.0
Japanese>English
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Tenryo純米吟醸原酒 55純米吟醸原酒
Tenryo ShuzoGifu
2
qansah
Aroma is light and sake-like Very light and watery on the palate Well-balanced sweetness, bitterness, and sourness. The aftertaste is bitter and sour, with a hint of alcohol spiciness. Easy to drink, good as a food sake. Rice: Hidamahore from Hida, Gifu Prefecture Rice polishing ratio:55 Alc.: 17%. Sake degree: +2.5
Japanese>English
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alt 1alt 2
14
qansah
The aroma smells of sweet sake. The taste is slightly sweet at the beginning, with a slight delay before the crispness of the alcohol comes in. The aftertaste is mineral and lingers for a long time with the sake aroma. Rice: Domestic rice Rice polishing ratio: 70%. Alc. 15%. Sake degree: +10 Amino acidity: 1.2 Acidity: 1.9
Japanese>English
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alt 1alt 2
15
qansah
The aroma is faintly sweet and sour. The taste has a good balance of strong sourness and sweetness, with a unique bitterness in the back. The aftertaste is not too strong as the bitterness lingers for a long time and the sweetness does not continue. Easy to drink without feeling the 17% alcohol content. Rice used: Domestic rice Rice polishing ratio:70%. Alc. 17%. Sake degree: +3 Amino acidity: 1.0 Acidity: 2.0
Japanese>English
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KankobaiプロトタイプN純米吟醸原酒
Mie
alt 1alt 2
23
qansah
Complex, sweet aroma with a hint of honey. The sweetness is deep and pleasantly slightly carbonated and acidic, with a firm bitterness and a bit of spiciness that keeps you coming back for more. Rice: 100% Yamadanishiki Rice polishing ratio:55 Alc.: 15%.
Japanese>English
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22
qansah
Mellow amazake-like aroma. The taste has a strong mellow sweetness at first, which weakens moderately, followed by a pleasant sweetness and bitterness that lasts for a long time in a gentle way. Rice: Nagano Prefecture Rice polishing ratio: 59 Alc.15% Alc.
Japanese>English
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Akanesasu純米吟醸 瓶火入原酒純米吟醸原酒
Tsuchiya ShuzotenNagano
alt 1alt 2
32
qansah
The rich sweet and sour aroma has a strawberry milk feel to it. Firm sweetness spreads mildly Delayed, unique twangy sensation Slightly gassy, astringent, and shriveled feeling remains Rice: Nagano Prefecture Rice polishing ratio:59 Alc.: 16%.
Japanese>English
qansahqansah
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18
qansah
The aroma is mild, sweet as well as deeply aromatic. Taste is rich, with a light sweetness, followed by a slight bitterness, and then a long-lasting rice-like sweetness, with some bitterness in the middle. In general, it tastes like amazake made from rice malt. The aftertaste is light and refreshing. The bitterness fades a few days after opening the bottle. Rice: 100% Kami no Ho produced in Mikkaichi, Suzuka City, Mie Prefecture Rice polishing ratio:60 Alc.: 16%.
Japanese>English
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alt 1alt 2
18
qansah
Fruity aroma like peaches. Light and minerally on the palate. The taste is sweet and sour at first, followed by a strong umami taste. It has a different taste from the usual Tamitsu, but it is easy to drink. Rice: 100% Hachitan-Nishiki grown in Hiroshima Prefecture Rice polishing ratio: 60 Alc.15% alcohol
Japanese>English
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Tabika特別純米 雄町 瓶火入れ特別純米
Hayakawa ShuzoMie
alt 1alt 2
16
qansah
Aroma is mild, sweet and a little bit old and bedraggled. Taste is sweet and sour spreading quickly, with a fruity aftertaste that gives way to bitterness and rice flavor The taste is much milder than that of Nama or Junmai Ginjo, so it is easy to get bored with it, and it is easy to match it with food. Rice: 100% Omachi grown in Okayama Prefecture Rice polishing ratio: 60 Alc.15% alcohol content
Japanese>English
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参宮月夜見特別純米生酒無濾過
澤佐酒造Mie
alt 1alt 2
21
qansah
Refreshing sweet and sour, grapey aroma. Rich flavor from the moment you put it in your mouth. Mellow sweetness, richness and astringency, tastes like ripe melon. The lingering finish is thin but long, a little pungent but very enjoyable. Rice: 80% Omachi from Okayama Prefecture, 20% Gohyakumangoku from Toyama Prefecture Polishing ratio: 60 Sake meter: +1 Acidity: 1.8 Alc.: 16%.
Japanese>English
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KireiCheck「銀」純米原酒生酒無濾過
Kirei ShuzoHiroshima
alt 1
alt 2alt 3
27
qansah
The aroma is of rice with a fresh fruit-like sweetness. The taste is juicy, with a rich sweetness, light acidity, and a slight astringency. Melon nuances and a hint of malted rice later on. A lingering, firm finish with a slight bitterness that is pleasant. The rice polishing ratio is 80% and the alcohol content is 17%, both of which are high, but it is so easy to drink that you don't feel it and it is very delicious! Rice: Domestic rice Polishing ratio: 80 Alc.: 17%.
Japanese>English
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Tabika雄町 瓶火入れ純米吟醸
Hayakawa ShuzoMie
alt 1alt 2
21
qansah
The aroma is sweet and sour like strawberry. The taste is not as sweet as the aroma. It has a strawberry milk-like fullness and mildness, with a slight bitterness. Rice: 100% Omachi produced in Okayama Prefecture Polishing ratio: 50%. Alc.: 15%.
Japanese>English
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KONISHIひやしぼり吟醸
Konishi ShuzoHyogo
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17
qansah
The aroma is firm and sweet, acidity, alcohol taste comes later. Taste: Contrary to the aroma, the sweetness is slight, the body is thin and clean, with a long lingering bitterness and alcohol taste. Alc. 13% to 14 Rice: Domestic, rice malted rice Hyogo rice Brewing alcohol used Rice polishing ratio: 60
Japanese>English
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Wakaebisu純米吟醸 三重山田錦 原酒純米吟醸原酒
Wakaebisu ShuzoMie
alt 1alt 2
14
qansah
Mellow texture, strong flavor, well balanced with sweetness. The aroma is slightly bitter and vinegar-like. Sweet bitterness in the aftertaste, with a strong alcoholic stimulation, and a refreshing sake aroma that escapes through the nose at the end. Rice: 100% Mie Yamadanishiki Polishing ratio: 60 Yeast: MK1,MK3 Alc.: 15%.
Japanese>English
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Miyanoyuki山廃仕込 特別純米酒特別純米山廃
Miyazaki HontenMie
alt 1alt 2
12
qansah
Rich flavor You can enjoy its milky, full-bodied sweetness and umami, and the moderate acidity gives it a refreshing aftertaste that will keep you sipping! Sake with good cost performance Rice: 100% Kami no Ho produced in Mie Prefecture Polishing ratio: 60 Alc.: 15%.
Japanese>English
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Tabika出羽燦々 無濾過生原酒特別純米原酒生酒無濾過
Hayakawa ShuzoMie
alt 1alt 2
16
qansah
The sweet and sourness is at its peak the moment you taste it, and the bitterness comes in a moment later, which is typical of Tamitsu. Immediately after the bottle is opened, you can taste a bit of a bitter taste, or perhaps an odor, or the flavor of plants and trees. After a day of opening the bottle, the rich sweet and sour taste, moderate bitterness, and bitterness disappear, and it is ready to drink. Rice polishing ratio:50%. Rice used: 100% Izuwasanbaku from Yamagata Prefecture Alc.16% alcohol content
Japanese>English
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Ten'yurin限定 瓶囲い特別純米
Takahashi ShuzoMie
alt 1alt 2
15
qansah
Light on the tongue, sweet and sour, with a butou feel similar to Delaware. A little later, there is a definite astringency. Mineral aftertaste, still grape-like. Good value for money.
Japanese>English
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