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ryoryo
あくまでも自分のためのメモ的な活用ですので

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Aramasa
4(25%)
Denshu
3(18.75%)
Kokuryu
3(18.75%)
Zaku
2(12.5%)
Hanaabi
2(12.5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Miyagi
6(15%)
Akita
6(15%)
Fukui
5(12.5%)
Yamagata
4(10%)
Aomori
3(7.5%)

Timeline

ryoryo
AkabuSNOW EXTRA 2024純米生酒にごり酒
赤武酒造Iwate
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memo Product name AKATAKE Junmai SNOW EXTRA 2024 (Snow Extra) 720ml Type: Junmai-shu Capacity 720ml Alcohol content 13%. Sake degree Rice used: Ginga Polishing ratio 60 Cool delivery or not Cool delivery is required Sake Brewer Akabu Shuzo / Iwate Prefecture Other - Sake
Japanese>English
ryoryo
DenshuMicro Bubble生発泡
Nishida ShuzotenAomori
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Memo Seeking a summer flavor that is not found in the traditional "Tazake" flavor, we used "white malted rice", which is not commonly used in traditional sake, for a portion of the product. To give a refreshing citrus-like citric acidity characteristic of "white malted rice" an even more impactful coolness, carbon dioxide gas was injected. Aomori Prefecture's "Hanabukiyuki" rice suitable for sake brewing is polished to 55% and brewed using the Ginjo-style brewing method. (Base sake "Tasake Junmai Ginjo Shiro Nama") Rice used: Hanabukiyuki Polishing ratio : Koji 50%, Kake 55 Sake degree : -1.5 Acidity : 1.93 Alcohol content : 15 Produced in : Nishida Shuzo Brewery, Aomori Source: https://www.yajima-jizake.co.jp/products/detail.php?product_id=6378 Impressions. Easy to drink, refreshing. The carbonation felt a little strong, but not unpleasant. I could definitely taste the koji. I thought I wouldn't be able to enjoy it on the second day because of the carbonation, but it turned slightly carbonated and I could feel the sweetness.
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ryoryo
宮寒梅純米吟醸　おりがらみ純米吟醸おりがらみ
Kanbai ShuzoMiyagi
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From HP New rice and new sake. Freshly pressed, top-quality sake with a delicate aroma. Even the delicious flavor of the ori (rice powder) dances luxuriously. Please savor every sip as if you are savoring a dense fruit. Ingredients Rice (domestic), Koji rice (domestic) Rice used: 100% Miyamanishiki Rice polishing ratio 55 Alcohol content 15 Content 1,800ml/720ml It is sweet in the mouth and easy to drink with a sake-like taste. The slight fizziness is nice.
Japanese>English
ryoryo
WINTER TIME純米吟醸生酒にごり酒
Kanbai ShuzoMiyagi
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WINTER TIME WINTER TIME This is an activated nigori sake (unpasteurized sake) with a fizzy, effervescent taste. You will enjoy its fruity, citrusy orange aroma and refreshing taste. Ingredients Rice (domestic), Koji rice (domestic) Rice polishing ratio 55 Alcohol content 15 Content 1,800ml/720ml Sake Brewer: Kanbai Shuzo (Miyagi Prefecture) Sake meter degree: -5, Acidity: 1.4 Miyamanishiki produced in Miyagi Prefecture This is a seasonal product of Miyakanbai. It is an activated nigori sake (unpasteurized sake) with a fizzy taste. You will enjoy its fruity, citrus-like aroma and refreshing taste. The specs are sweet, but the effervescence and moderate bitterness combine to create a crisp, easy-to-drink sake that will keep you coming back for more. It is not too sweet, and the refreshing carbonation provides a good balance, making it a good match with meals. It goes well with Western cuisine and dishes with strong flavors, and is a very popular sake for Christmas, New Year's, and other winter events.
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ryo
Affordable and very easy to drink. The taste lasts even after a few days.
Japanese>English
ryoryo
KudokijozuJr.の摩訶不思議ちゃん純米大吟醸生詰酒
Kamenoi ShuzoYamagata
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Memo Production area Yamagata Prefecture Manufacturer Kame-no-i Shuzo Heat treatment state, etc. Nama-fume (once-fired) Ingredients Rice, Rice malt Alcohol content around 16.3 Ingredient rice Banshu special A Yamadanishiki Polishing ratio 44 Yeast used: M310, 1801 Sake degree: around -7 Acidity around 1.4 Storage method: Refrigerated Sales and handling conditions Limited distribution quantity Kudokibe Jr. is a series of sake brewed at the sole discretion of the executive director of Kamenoi Shuzo. The name "Maha-Magi-chan" comes from a comparison with "Fushigi-chan" which was released around the beginning of the year. The difference between the two sakes, made from the same Yamada-Nishiki, is only 1% of the rice polished to 45% and 44%. The difference between the two sakes made from the same Yamada Nishiki is only 1% of the rice polished to 45% and 44%. The aroma is gorgeous with a hint of citrus fruits, the mouthfeel is smooth, and the fruity, gorgeous flavor of high quality is impressive. https://www.ast39.com/product/1493より引用
Japanese>English
ryoryo
DenshuNEW YEAR ボトル　2022純米吟醸生酒
Nishida ShuzotenAomori
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Memo】 Rice used: 100% Hwasoi Rice polishing ratio: 50 Alcohol content: 16%. Sake degree: ±0 Acidity: 1.7 Amino acidity: 1.2 Hwasoi 　Hwasoi [Blue Sake No. 140] Hwasoi is an Aomori rice variety developed with the goal of creating a prefectural rice comparable to Yamada-Nishiki, the most highly regarded rice for sake brewing in Japan. This variety was created by artificially crossing Yamada-Nishiki with pollen from Hanafukiyuki, and selecting and improving a variety with high quality and disease resistance. It was given the strain name "Seikei Sake No. 140" and in 2002 was certified as Aomori Prefecture's preferred rice for sake brewing and named "Hanamoi".
Japanese>English
ryoryo
Juyondai本丸　秘伝玉返し特別本醸造生詰酒
Takagi ShuzoYamagata
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[Memo Ingredients: Rice, rice malt, brewing alcohol Rice polishing ratio: 55 Ingredient rice:100% domestic rice
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Aramasa水墨純米生酛
Aramasa ShuzoAkita
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Memo] From the website Ash Ash -Suiboku- 2020 Content: 720ml Rice：Kame-no-o Rice polishing ratio: 45 Alcohol content: 13% (undiluted) Brewing vessel：wooden vat Bottle used: Morning Bell frosted Common name: "Ash Kame-no-o" was selected in the Shonai area of Yamagata in the Meiji era (1868-1912), and is renowned as the parent of many rice varieties and sake rice. It is actively cultivated throughout eastern Japan, and was frequently used in our brewery at the time of the birth of Yeast No. 6. It is the genetic ancestor of rice cultivation in eastern Japan and is truly a legendary rice. Ash" is an attempt to maximize the potential of "Kame-no-o" by using various techniques, such as increasing the amount of yeast used to make the yeast. As one of the hardest sake rice varieties in existence, it is a typical slow starter that deepens in flavor with prolonged cold storage. [Kame-no-o Year of birth[Year of registration]: 1893 Place of birth [registered prefecture]: Yamagata Prefecture Average yield: About 5.5 bales/tran Main cultivation area in Shinsei: Kawabe Wada district, Akita City Colors A series of fire-brewed sake rice products designed to give a taste of the unique characteristics of Akita's sake rice.
Japanese>English
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From the website Also available in Turkish, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice, Turkish rice Also available in Japan. Dark black rice, 35% polishing, Azano Nishiki from Tojo, Hyogo Junkyu Ginjo Japanese Sake Degree +3.0 Alcohol content 16 [To be sold at the end of November 720ml 13,200 yen (tax included) Comments Once you drink it, you won't be able to drink any other sake. I don't want to drink it on the side. It has a delicate taste.
Japanese>English
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Mr. Yoshio Okuyama grew "Tsuyahime" and "Kamenoo". Kame no o" is a specially cultivated rice that is the root of "Koshihikari". It is a Junmai Ginjo Genshu brewed with 50% polished rice. Ingredients: Rice (domestic), rice malt (domestic) Rice：100% Kame no o produced in Kahoku-cho, Yamagata Prefecture Rice polishing ratio: 50 Alcohol content: 17 Sake content: +5 Sweet/hot: Dry, rich and full-bodied Aroma: Refreshing ginjo aroma How to drink: Cold ○ Room temperature ○ Warmed Impressions This was very easy to drink. You can drink it smoothly, which is dangerous in a good way. You can buy it at the hometown tax office, so please do.
Japanese>English
ryoryo
Aramasa陽乃鳥純米貴醸酒
Aramasa ShuzoAkita
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From HP Hinotori 13th Generation Contents：720mℓ Raw rice：Miyama Nishiki Rice polishing ratio: Koji rice 55%, Kake rice 65 Alcohol content: 13%. Brewing vessel: Wooden vat Bottle used: Rikka-tsuki nagatsutsu sakeirei Retail price (tax included): 2,250 yen In 1973, a National Tax Agency engineer developed a "noble sake" based on Japan's oldest sake production method. Normally, sake is made from rice, rice malt, and water, but this sake is made by replacing some of this water with sake. The sake undergoes another fermentation process in the mash, and the resulting sake becomes richer and sweeter. The sake is then fermented again in the mash, making the resulting sake thicker and sweeter. In addition, the sake that is added is put into oak barrels and allowed to mature for one year, which gives it a vanilla-like aroma that enhances the sweetness of the sake. In addition, the sake is now made in wooden vats, making it a unique "noble sake". Impressions The sake is sweet, but not only sweet, it has the feel of sake. It is easy to drink if you are new to sake, but once you get used to it, you may find it too sweet.
Japanese>English
ryoryo
Doにごり酒
YamamotoAkita
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From HP Activated nigorizake has created a new trend in the nigorizake market. It all started in 2004, when the company was in a difficult financial situation, and in order to quickly cash in on the Junmai sake that was still in the process of being brewed, I persuaded the reluctant brewer to strain it through a coarse mesh colander and bottle it. Since the yeast was still very active, there were a number of incidents of spurting after shipping, and a storm of complaints. Later, the yeast activity was controlled by devising a new brewing mix and bottling timing, and now it is a popular product at the end of the year. After that, the company took advantage of the situation and launched a series of products such as Summer Do, Do Pink, and Do Kuro, but now they have changed their mind and are not making any of those products. One-square-bottle: 2,580 yen Four-pack bottle: 1,290 yen Ingredients: Rice (domestic), rice malt (domestic) Rice polishing ratio 65 Impressions It is a muddy sake with little sake flavor, but it is easy to drink. Delicious!
Japanese>English
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[Memo. "Sho." Junmai Ginjo Koshitanrei (Sado-grown rice) Limited to 300 bottles Sales price 2,970 yen (tax included) Limited release from 2021.07.15 COME", a project to introduce the charm of Niigata to the world under the theme of "A New Japan from Niigata", has released "UTA", a Japanese sake produced with artists associated with Niigata. UTA" is a dry junmai ginjo sake with a refreshing flavor and a crisp finish that leaves a pleasant aftertaste in the throat. The sake is made with the utmost care, from the rice, to the production method, to the label design, in the hopes of bringing a smile to people's faces during their days of anxiety and tension. The sake was supervised and named by Atsushi Horie, a member of the rock band Stray Tenor and a well-known sake lover. The label design was created by Tsutomu Moriya, an artist active in a variety of fields. https://m.week.co.jp/postpic/1034612/より
Japanese>English
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(Memo) ＜Junmai Daiginjo DATÉ SEVEN ～episode VII～＞ 720ml 2,970yen Leader brewery: Katsuyama Shuzo Rice milling: Hakurakusei / Shinzawa Jozo Store Rice washing and steaming: Miya Kanbai / Kanbai Shuzo Koji making: Haginotsuru / Hagino Shuzo Sake Mother: Koganezawa / Kawataka Shoten Refining: Suminoe / Suminoe Brewery Pressing: Yamawa / Yamawa Sake Brewery Alcohol content: 16% (unpasteurized) Rice used: Yamadanishiki (from Hyogo Prefecture) Rice polishing ratio: 45 Sake Meter: +3 to +4 Acidity: 1.5 to 1.6 The design represents the Milky Way of July 7th, Tanabata, in the night sky of Sendai. What is "DATE SEVEN"? The name "DATE SEVEN" means "seven brave men" who are brewing sake in Miyagi, Japan. In 2015, a project was launched to brew a single sake jointly by these seven people, who share the responsibility for the sake brewing process and work together to improve the brewing techniques and quality of the sake. The leader of the project was handed over to Katsuyama Shuzo from last year's Kan-ume Shuzo, and in 2021, the sixth chapter of the project will be a Junmai Daiginjo sake. In addition, each of the breweries will bring back the experience and techniques gained through the brewing of DATE SEVEN, and the seven breweries are aiming for an even higher stage.
Japanese>English
ryoryo
Hanaabiさけ武蔵純米大吟醸
Nan'yo JozoSaitama
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Excerpt from the website The first sake rice in Saitama Prefecture, "Sakemusashi" is used in this bottle, which was produced over a period of 12 years by crossing improved Hachitanryu and Wakamizu. Sake Musashi is one of the "difficult to handle" sake rice. Type Junmai Daiginjo Capacity 720ml Sake Brewer Nanyo Jozo Co. Place of birth Hanyu City, Saitama Prefecture Ingredients Rice(domestic), Rice Koji(domestic) Raw material rice: Sakemusashi 100%. Rice polishing ratio 48 Alcohol content 16 degrees Storage (unopened) Refrigerator Recommended drinking: Cold Price (tax included) 720ml: 1,900 yen 1,800ml: 3,800 yen
Japanese>English
ryoryo
Kokuryu八十八号大吟醸
Kokuryu ShuzoFukui
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For the second time in my life, I'm a Black Dragon 88. Turkish producers have been doing this for years. This is also called "Chuokosha" (Bulgaria's first generation of producers). It was named after the production of a series of good quality sake that were gathered together in the 1860s tank, which is a good omen for the future. 35% Polishing, Tojo-produced⽥錦, Hyogo Big Ginjo Alcohol content 16 degrees Japanese Sake Degree +2.0 Limited Edition] To be sold on the end of November 720ml 6,600 yen (tax included) Vegetables and fresh thyme with bitterness reminiscent of soft soft vegetables, hillside vegetables and walnuts are accompanied by characteristic long pepper and apricot accents. Tropical fruits such as pear and apple mango can also be found, along with yellow hot freesia flowers. The wine's mild viscosity, along with its light, mineral texture, gives it a great deal of energy. The softness of the soft water is enhanced by the acidity that seems to seep into the mouth from the middle of the mouth. In the center of the soft water, a faint bitterness which is felt in the latter half of the glass is born in harmony, and the aftertaste is a spherical image, and there is a fragrance like the extract of the flower. Aroma is a characteristic of this sake, so care should be taken in the choice of food and the temperature at which it is enjoyed. A sake to be enjoyed in the first half of the meal. I would like to pair it with shrimp dumplings (steamed seafood dumplings made with tapioca flour) from the menu of Chinese cuisine.
Japanese>English
クローバー
五橋
ryoryo
Hanaabi山田錦 おりがらみ純米吟醸原酒生酒おりがらみ
Nan'yo JozoSaitama
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[Memo] From the label We have carefully collected the precious ores of "Shizuku-gori". It is an active raw sake, so please keep it in the refrigerator and drink it as soon as possible. What is "Shizuku-gori"? Normally, sake is made by pressing the unrefined sake in a tank or automatic press, but instead of using either of these methods, the sake bag containing the unrefined sake is hung and the natural drops are collected. It is also called "Shizuku-shu". Ingredients : 100% Yamada Nishiki Rice polishing ratio : 55 Alcohol content : 16 degrees Place of Origin : Saitama Prefecture, Nanyo Jozo It has a fruit-like sweetness, but the clean sweetness makes it easy to drink. It is not dull. Because it is a ginjo-shu, there is still a little bit of sake flavor, so it can be enjoyed either on its own or with snacks. On the second day, the sweetness and flavor become weaker, but it is still delicious.
Japanese>English
ryoryo
Esshu禄乃越州純米大吟醸
Asahi ShuzoNiigata
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Memo (from the website) As the pinnacle of the Koshu series, it has a depth that is befitting of the pinnacle of the Koshu series, and its many layers of flavoring reveal various expressions on the palate. The layers of flavors show various expressions on the palate, and it has a light, harmonious finish. Shipping is limited to April and October. Made from 100% "Chijuraku" rice grown in Niigata Prefecture. Rice(Polishing ratio) Koji rice / Kake rice Senshugaku 40% / Senshugaku 40% Alcohol content 14%. Sake meter value +2.0 Acidity 1.1 Suggested retail price (excluding tax) 1,800ml 8,110 yen 720ml: 3,640 yen memo It has the feel of Japanese sake but is easy to drink. I would like to drink it with good snacks at an Izakaya. It is not so sweet, but it is slightly sweet because of the sweetness of the rice. My wife says it is rich in flavor. She says it means well. I must drink it today, because it may become more like Japanese sake as the day goes on. Well, good-bye.
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