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春山酒店

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まりぽんぬY.TokushigeMark0795あまのmineralcollector
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Y.TokushigeY.Tokushige
Urazato純米酒純米原酒
Urazato ShuzotenIbaraki
Urazato Check-in 1Urazato Check-in 2
春山酒店
25
Y.Tokushige
Gently banana and melon sweetness. It has a calmer impression than the last time I drank it raw because it is fire-brewed. It also has a refreshing sour aftertaste in the back of the throat. The freshness of the draft is good, while the fire-roasted version is calmer and goes better with food. There is no doubt that both are delicious. Sake rice→grown in Ibaraki Rice polishing ratio→60 Alcohol content→15 Yeast → Ogawa yeast (No. 10)
Japanese>English
Y.TokushigeY.Tokushige
九重桜純米吟醸生酒無濾過
Saitama
九重桜 Check-in 1九重桜 Check-in 2
春山酒店
31
Y.Tokushige
It is rich, astringent and bitter with a hint of sweetness and umami, and has a fine texture. It is dry and crisp, and the alcohol taste is also noticeable on the nose. Unlike the image of cherry blossoms on the label, this is a robust sake. Sake rice: 100% Gohyakumangoku Rice polishing ratio: 55 Alcohol content: 17 to 18 degrees Celsius Sake degree → +10 Acidity→1.8
Japanese>English
Y.TokushigeY.Tokushige
abe楽風舞 純米吟醸純米吟醸原酒生酒おりがらみ
阿部酒造Niigata
abe Check-in 1
abe Check-in 2abe Check-in 3
春山酒店
32
Y.Tokushige
Firmly effervescent and shriveled. Fresh, light sweetness and acidity, easy to drink like a juice. The subtle bitterness of the oli gives it a nice sharpness that keeps you from getting tired of drinking it. There is nothing special about it, but the shriveled and sharp taste will make you empty the bottle if you are not careful. Caution. Sake rice: 100% Niigata-grown Raku-fu-mai Rice polishing ratio→60 Alcohol content: 13%. Yeast → Niigata G9 yeast Tank → No.2
Japanese>English
Y.TokushigeY.Tokushige
Daishinshu槽場詰め 純米吟醸 生純米大吟醸原酒生酒無濾過
Daishinshu ShuzoNagano
Daishinshu Check-in 1
Daishinshu Check-in 2Daishinshu Check-in 3
春山酒店
29
Y.Tokushige
Fresh and gassy. Muscat-like fruity with a slightly subdued sweetness. The aftertaste is sharp with an impressive astringent bitterness. Sake rice: 100% Hitogochiki Rice polishing ratio→49%. Alcohol content→16 Water used for brewing→Northern Alps mountain range subsoil water Sake degree→+3.0 Acidity→1.5
Japanese>English
Y.TokushigeY.Tokushige
Shigemasu吟のさと 純米大吟醸 生々純米大吟醸生酒
Takahashi ShotenFukuoka
Shigemasu Check-in 1
Shigemasu Check-in 2Shigemasu Check-in 3
春山酒店
30
Y.Tokushige
The flavor is well-defined. Fruity and fresh! Dry and slightly dry with a clean finish. It is close to my recent taste! It's umami but fruity and not too sweet! Sake rice: 100% Gin-no-sato produced in Yame, Fukuoka Prefecture Polishing ratio→50 Alcohol content→17 Sake degree→+2 to +3
Japanese>English
Y.TokushigeY.Tokushige
Urakasumi純米辛口 しぼりたて純米生酒
SaraMiyagi
Urakasumi Check-in 1Urakasumi Check-in 2
春山酒店
32
Y.Tokushige
I went to buy it because I wanted to drink "Urasato" but I bought "Urakasumi" by mistake! 😓 Can't you read kanji? My idiot! I went home and the tension dropped! I've had Urakasumi in the past because it's famous, and I haven't had much of a chance to touch it lately because it's been famous for so long, but I'll take this as a good opportunity to try it! I drank it and found it to be Fresh, crisp and dry with a strong umami flavor. Not bad, as I'm getting to like umami types lately! It's as umami as the snacks, but it has a sharpness that doesn't get in the way and makes the drink go down a treat! Not bad! Rice used for sake → Manamusume Rice polishing ratio: 65 Alcohol content→17 Sake degree → +7 Acidity → 1.4
Japanese>English
WOM
Y.Tokushige. Nice to meet you! From one letter difference, a new discovery. A new discovery from a mistake. There is such a thing as buying sake, isn't there? Also good. I mistook Hakusen and Takeyuki for Shiboritate with only blue letters! But I'm glad I found Takeyuki.
Japanese>English
Y.TokushigeY.Tokushige
Shuho豊穣感謝祭純米大吟醸原酒生酒
Shuhozo ShuzoYamagata
Shuho Check-in 1Shuho Check-in 2
春山酒店
25
Y.Tokushige
This is another repeat product that I would like to make an annual tradition! The aroma is faint. Soft flavor, acidity, sweetness, and bitterness. It is gradually delicious. It has a sweetness, but it is also very smooth and can be enjoyed as a sake with a meal. Sake rice→100% Izuwasanbaku from Yamagata Prefecture Rice polishing ratio→45 Alcohol content: 16%. Sake degree → -4 Acidity → 1.4 Amino acidity → 0.8 Yeast → Yamagata yeast YK009
Japanese>English
Y.TokushigeY.Tokushige
abe純米吟醸純米吟醸
阿部酒造Niigata
abe Check-in 1abe Check-in 2
春山酒店
25
Y.Tokushige
The main taste is rice flavor and acidity. There is also a hint of sweetness. It is fire-roasted but has a fresh feeling. It is simply delicious without being boring to drink. It does not interfere with food, and the gentle acidity helps to reset the palate. It is a sake that you should always have on hand. Sake rice→Niigata rice 60% polished rice Alcohol content→14%. Yeast → Niigata G9 yeast
Japanese>English
Y.TokushigeY.Tokushige
Hyakurakumon裏 中汲生原酒60原酒生酒
Katsuragi ShuzoNara
Hyakurakumon Check-in 1Hyakurakumon Check-in 2
春山酒店
26
Y.Tokushige
I bought it last year and liked it so much that I bought it again this year. It is 100% Omachi, which I like, but it is cheap and good value for money because it is made from rice outside of the same category. It is fruity but not too sweet, with a good balance of acidity and umami, and a clean aftertaste. It is still my favorite. Sake rice: 100% Omachi produced in Okayama Prefecture Rice polishing ratio→60 Alcohol content→16 Sake degree→Around +8 Acidity → around 1.7 Amino acidity → around 1.1
Japanese>English
Y.TokushigeY.Tokushige
Shikishima山田錦 特別純米 7合酵母特別純米原酒生酒無濾過
ItoAichi
Shikishima Check-in 1Shikishima Check-in 2
春山酒店
31
Y.Tokushige
Clean mouthfeel from firm umami. I like its fresh acidity and sharpness. Sake rice→100% Yamadanishiki Rice polishing ratio→60 Alcohol content→18
Japanese>English
Y.TokushigeY.Tokushige
Shigemasu純米吟醸生々（切り絵ラベル）純米吟醸生酒
Takahashi ShotenFukuoka
Shigemasu Check-in 1Shigemasu Check-in 2
春山酒店
27
Y.Tokushige
I asked the owner, "Do you have any recommendations that are clean and not too rich?" He recommended a few bottles. He said, "Sake with a clean feeling. The aroma is fresh, gentle and sweet. When you put it in your mouth, it has a rather strong umami flavor with a dry aftertaste. It is indeed a clean and beautiful sake, but it also has a strong umami flavor and is good as a food sake. Sake rice: 100% Yamadanishiki produced in Itoshima, Fukuoka Prefecture Rice polishing ratio: 55 Alcohol content: 17%.
Japanese>English
Y.TokushigeY.Tokushige
abeREGULUS純米
阿部酒造Niigata
abe Check-in 1abe Check-in 2
春山酒店
29
Y.Tokushige
It is full of minerality and quite acidic. It seems to be citric acid derived from white malted rice. I did not compare the two, and I am not confident in my taste memory, but I think it is similar to the impression I had when I drank "Sentori Modern Omachi". Alcohol content → 13 degrees Celsius
Japanese>English
Y.TokushigeY.Tokushige
Daishinshu若手責任仕込み 霧ハレル 生純米大吟醸原酒生酒おりがらみ
Daishinshu ShuzoNagano
Daishinshu Check-in 1
Daishinshu Check-in 2Daishinshu Check-in 3
春山酒店
28
Y.Tokushige
Fresh drinking with green apple type fruity taste. Nicely tasty with moderate sweetness, acidity, and a light bitterness on the back end. Sake rice→100% Hitogochiki contract-grown rice from Nagano Prefecture Polishing ratio: 49
Japanese>English
Y.TokushigeY.Tokushige
Akishika生酛 純米 無濾過生原酒純米生酛原酒生酒無濾過
Akishika ShuzoOsaka
Akishika Check-in 1
Akishika Check-in 2Akishika Check-in 3
春山酒店
18
Y.Tokushige
Rich and powerful acidity and umami of the sake yeast. It also has a strong alcohol taste, which gives it a "sake" feel. The yellowish color gives a sense of richness. When served with slightly bitter radish stew, the sake goes down well. When it gets cold, it is good to drink it slowly at room temperature to lukewarm! Sake rice: 100% Omachi Rice polishing ratio→70 Sake meter degree→+9 Acidity level → 2.5 Amino acidity → 1.7 Alcohol content→17
Japanese>English
Y.TokushigeY.Tokushige
Michizakura純米 愛山80純米
Michizakura ShuzoHokkaido
Michizakura Check-in 1Michizakura Check-in 2
春山酒店
33
Y.Tokushige
Gentle sweet aroma. The mouthfeel is tart. Mild sweetness and acidity, with a light bitterness in the aftertaste. Delicious but not impressive. (Postscript) The next day I drank it cold again, and the impression was the same, but when I tried heating it up, the acidity was subdued, and the rice flavor swelled, and it was good! Personally, this sake was right to be heated! Sake rice→100% Aiyama Rice polishing ratio→80 Alcohol content→15%. Sake degree → +2 Acidity→1.8
Japanese>English
Y.TokushigeY.Tokushige
町田酒造特別純米55 五百万石 直汲み特別純米無濾過
Machida ShuzotenGunma
町田酒造 Check-in 1町田酒造 Check-in 2
春山酒店
27
Y.Tokushige
Pineapple type fruity. I drank it the previous year and enjoyed it, so when I saw it again this year, I bought it immediately. But people's tastes change from time to time, don't they? Today it's a little too fruity, too sweet, too heavy! Sake rice→Gohyakumangoku produced in Niigata Prefecture Rice polishing ratio: 55 Alcohol content: 16 degrees Celsius Sake meter degree → -1
Japanese>English
Y.TokushigeY.Tokushige
Yoshidagura u百万石乃白純米山廃原酒
Yoshida ShuzotenIshikawa
Yoshidagura u Check-in 1
Yoshidagura u Check-in 2Yoshidagura u Check-in 3
春山酒店
28
Y.Tokushige
I asked the owner, "What would go well with chicken in tomato sauce?" and asked him to choose one. He told me that a white wine with a good acidity would go well with Western food. This wine has a fruity sweetness that comes quickly, and the flavor of the rice can be felt, with a light white wine-like aftertaste that is sharp with the acidity. It has a clear and mineral taste with a slight bubbles that just a little bit of small bubbles stick to the glass. As recommended by the owner, it goes well with Western snacks, and since it is low-alcohol, it is good for drinking while eating a variety of foods when you have plenty of time. Sake rice→100% Hyakumangoku No Shiro Polishing ratio→60 Alcohol content→13
Japanese>English
Y.TokushigeY.Tokushige
Hyakurakumon裏百楽門 生原酒50原酒生酒
Katsuragi ShuzoNara
Hyakurakumon Check-in 1Hyakurakumon Check-in 2
春山酒店
17
Y.Tokushige
They use 100% Omachi from Okayama Prefecture, but it's a little cheaper and back-labeled because it's made with out-of-equality rice. The taste is delicious without any problems, even if they say it is out of equal rice (of course?!!!). The taste is delicious without any problems (of course?!). The ginjo aroma is almost imperceptible, but the umami and beautiful acidity give it an unquestionable flavor. Sake rice→100% Omachi from Okayama Prefecture (out-of-spec rice used) Polishing ratio→50 Alcohol content→16 Sake degree→about +5 Acidity → around 1.9 Amino acidity → around 1.1
Japanese>English
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