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忘れっぽいので感想残します

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Check-ins

75

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(42.67%)
Nagano
14(18.67%)
Saitama
7(9.33%)
Niigata
4(5.33%)
Kyoto
3(4%)

Timeline

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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
alt 1alt 2
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
alt 1
alt 2alt 3
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
alt 1alt 2
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
alt 1alt 2
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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1
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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
alt 1alt 2
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%.
Japanese>English
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1
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Dry, but not too dry and crisp, with a nice, tight taste. Sake-like flavor and umami Koji rice: Yamadanishiki produced in Mie Prefecture Kake rice: Gohyakumangoku produced in Toyama Prefecture Rice polishing ratio: 60 Sake degree: +10 Acidity: 1.4 Alc.: 15%.
Japanese>English
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Tabika純米酒 槽搾り純米槽しぼり
Hayakawa ShuzoMie
qansah
Good balance of liquor flavor and gorgeous sweetness. Rice: All domestic rice suitable for sake brewing Polishing ratio: 60 Yeast: MK-5 Sake degree: +5 Acidity: 1.8 Alc.: 15%.
Japanese>English
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Kokushimuso限定蔵出 生原酒 純米吟醸純米吟醸原酒生酒
Takasago ShuzoHokkaido
alt 1
alt 2alt 3
15
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Gorgeous sweet and sour aroma Light mouthfeel, rich and gorgeously sweet and sour, slightly delayed and strong bitterness Lingering bitterness, with a strong tingling sensation. Flavors spreading in the mouth quickly recede, but remain strong on the tongue. Very tasty sake! Rice: 100% Kitanoshizuku grown in Hokkaido Rice polishing ratio: 55 Alc.: 17-18%.
Japanese>English
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帝松PREMIAM 赤磐雄町純米原酒
matsuokaSaitama
alt 1alt 2
17
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Slightly aged and mellow sweet aroma Slightly thick texture Rice flavor comes first, followed by mild sweetness, a pause, then a firm acidity and bitterness, followed by a grape-like flavor and a crisp aftertaste. The crispness quickly recedes, leaving a strong bitterness. Flavor is a little tight, rather than full mouthfeel. Rice: Omachi from Akaban City Polishing ratio: 80 Yeast: Association No. 9 Sake degree: +7 Acidity: 1.6 Alc.: 16%. Fermented at low temperature in small tanks
Japanese>English
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3
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Gorgeous sweetness and a slight twangy aroma, reminiscent of melon. The melon can be felt in the mouth, and the alcohol stimulation and acidity come out later and linger as a lingering aftertaste. The aftertaste does not last that long and is relatively easy to drink for a standard sake.
Japanese>English
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Mikotsuru純米吟醸 三恵錦 無濾過生原酒純米吟醸原酒生酒無濾過
Suwa Mikotsuru ShuzojoNagano
alt 1alt 2
23
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Mellow sweetness that is more like warm sugar than fruity, with a light acidity and bitterness, honey and tropical fruit nuances, while the sweetness continues. It has a strong, rich, sweet and delicious mouthfeel. Rice: 100% Suwa Yamae-Nishiki Polishing ratio: 50%. Yeast: Nagano C Alc.: 16%.
Japanese>English
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alt 1alt 2
13
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The aroma has a strong alcoholic stimulus, a sense of maturity, strong acidity and a little sweetness. The taste has a strong alcohol tanginess and bitterness, with a strong umami flavor behind it. The slight sweetness has a banana nuance with a sense of maturity. Rice: Domestic Alc.: 15-16%.
Japanese>English
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Hououbiden純米吟醸 無濾過本生純米吟醸生酒無濾過
Kobayashi ShuzoTochigi
alt 1alt 2
19
qansah
The aroma is sweet and fresh, with a fresh and fruity feel. The taste is also fresh and sweet, with a lightly bitter and pungent aftertaste that is not just sweet. After 1-2 days from opening the bottle, the taste is more rich and mellow sweetness, which I personally prefer. Rice: 100% Yamadanishiki for Koji rice, 100% Gohyakumangoku for Kake rice Polishing ratio: 55 Yeast: Home-brewed yeast Alc.: 16-17%.
Japanese>English
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alt 1
alt 2alt 3
10
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Aroma is strong sake and rice flavor. Light on the tongue, with a sake rice flavor, followed by a sharp bitterness and mild acidity that lingers for a long time. The aroma also lingers in the mouth.
Japanese>English
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alt 1alt 2
18
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The aroma is very much like sake, and the alcohol has a sharp sting. Light and slightly sweet on the palate, with a slight lactic acidity. Bitter and sour aftertaste
Japanese>English
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Masumi辛口 ゴールド
Miyasaka JozoNagano
alt 1alt 2
15
qansah
Discreet aroma Round and full mouthfeel Later on, the alcohol taste is tangy and sharp. Unlike the impression one gets from the mouthfeel, it is very dry.
Japanese>English
2

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