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qansahqansah
忘れっぽいので感想残します

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Check-ins

68

Favorite Brands

15

Hall of Fame

Shinshu KireiTabika

Most Check-in Brands

Tabika
9(39.13%)
Miyanoyuki
3(13.04%)
帝松
3(13.04%)
参宮
2(8.7%)
Tamanohikari
2(8.7%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Mie
31(45.59%)
Nagano
11(16.18%)
Saitama
5(7.35%)
Niigata
4(5.88%)
Kyoto
3(4.41%)

Timeline

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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%.
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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
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Tabika特別純米 雄町 瓶火入れ特別純米
Hayakawa ShuzoMie
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16
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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
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21
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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
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27
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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
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21
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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
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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
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14
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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
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12
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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
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16
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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
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15
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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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Nagatoro純米吟醸 原酒 La fusion純米吟醸原酒
藤崎摠兵衛商店Saitama
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15
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The aroma is sweet and alcoholic and refreshing. The taste is sour and mildly sweet at first. Delayed bitterness and alcohol. Long aftertaste A blend of arabashi and blame 100% Sake Musashi produced in Saitama Prefecture Rice polishing ratio: 60 Alc.15% alcohol
Japanese>English
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Tabika特別純米酒 無濾過生酒 菰野町田光産 契約栽培米 神の穂特別純米生酒無濾過
Hayakawa ShuzoMie
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24
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Complex sweetness reminiscent of banana or honey. As is typical of Tamitsu, the bitterness and acidity come afterwards and do not give the impression of dullness. Easy to drink without getting tired of it. Rice: 100% Kami no Ho (contract rice grown in Tamitsu) Rice polishing ratio: 55 Alc.: 15%.
Japanese>English
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Urakasumi純米酒純米
SaraMiyagi
2
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It has a delicious flavor, acidity and a hint of sweetness. Each has a modest presence and a well-balanced taste.
Japanese>English
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Tabika純米吟醸 雄町 無濾過中取り生純米吟醸生酒中取り無濾過
Hayakawa ShuzoMie
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21
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The aroma is sweet and sour and rich. When you put it in your mouth, it is surprisingly light at first, followed by sweetness a little later, and then bitterness and sourness. When swallowed immediately, it has a fruity taste with nuances of pineapple and kiwi. When swallowed slowly, it has nuances of soybeans and fried bean curd. After swallowing, there is a tingling sensation and a long aftertaste with bitterness and acidity, but it is smooth and easy to drink. After a few days after opening the bottle, the sweetness becomes richer and the peculiarity weakens, making it easy to drink. Rice: 100% Omachi (Okayama Prefecture) Rice polishing ratio: 50%. Alc.: 15%.
Japanese>English
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Miyanoyuki純米にごり酒純米にごり酒
Miyazaki HontenMie
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19
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Sweet and sour, pleasant aroma of sake lees feeling Thick texture, flavor of sakekasu, rich in richness, and sweetness. It is easy to drink with a refreshing aftertaste and a spicy alcohol aftertaste. It is a perfect match for nabe (hot pot) dishes, especially oden with well-stocked soup stock, and is a must drink in the cold season. Rice: Domestic Polishing ratio: Koji rice 60%, Kake rice 65 Alc.: 15
Japanese>English
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帝松和紙のふるさと純米吟醸
matsuokaSaitama
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15
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Sweet and sour fruity aroma Sweet and sour with a twist that comes with a gusto, followed by a slight bitterness in the aftertaste that quickly disappears. Ambivalent taste of freshness and maturity Rice: Yamagata-grown Yamashu No. 4 Rice polishing ratio: 60 Alc.: 15%.
Japanese>English
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Hot sake. Mild taste. Mild and refreshing. Rice polishing ratio: 70%. Sake degree: +4.0 Acidity: 1.2 Alc.: 15.6%.
Japanese>English
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Tenkanishiki特別純米 七号酵母 生原酒特別純米原酒生酒
福持酒造場Mie
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21
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Slightly bitter aroma Slightly tangy, sweet and sour like plums, metallic or machine oil aroma, rice sweetness and bitterness, and a strong gassy sensation. After 3 days from opening the bottle, the smell of machine oil is not noticeable, and the combination of rich sweet and sourness with a light twist is unique and delicious, the sweet and sourness lingers and the bitterness is slightly bitter and expressive. Rice: Yamadanishiki produced in Iga Polishing ratio: 60 Yeast: Association No. 7 Alc.: 15%.
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