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小樽 酒商たかの

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Chrisbrz夢茶苦茶也きじまたかきぴーたまTAkirubi
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ChrisbrzChrisbrz
Tamagawa玉川　純米　ひやおろし　辛口 Tamagawa Junmai Hiyaoroshi Karakuchi純米ひやおろし
Kinoshita ShuzoKyoto
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Chrisbrz
玉川　純米　ひやおろし　辛口 Tamagawa Junmai Hiyaoroshi Karakuchi 精米歩合　66% アルコール　17-18% Today we are enjoying Tamagawa Junmai Hiyaoroshi Karakuchi The Seimaibuai is 66% percent, so NOT a Ginjo. Alcohol is between 17~18% so a little high. Definitely Dry, particularly for a Nama Purchased at Takano Sakaya (Otaru)
ChrisbrzChrisbrz
Tatenokawa楯乃川　白馬の騎士　純米大吟醸 生　 Tatenokawa Hakuba no Kishi Junmai Daiginjo Nama純米大吟醸生酒にごり酒
Tatenokawa ShuzoYamagata
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小樽 酒商たかの
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Chrisbrz
Hakuba no Kishi Junmai Daiginjo Nama Hakuba no Kishi Junmai Daiginjo Nama Nigori Polishing ratio 50%. Alcohol 15 Seimaibuai 50% Alcohol 15 The first sip reminds one of a mild fruitiness like banana or melon. The sweetness of koji goes well with white rice. Sushi, onigiri, chazuke (rice with green tea), etc. would be good. Thick mouth feel, really sticks to your teeth & tongue Flavor is like melon or unripe banana. Rather sweet as we approach the bottom of the bottle. Goes well with fresh peach slices and Nagano Purple grapes. Purchased @ Otaru Takano on 2025/09/18
Japanese>English
ChrisbrzChrisbrz
Mansakunohana巡米酒　まんさくの花　愛山　70 “Junmai shu” Mansaku no Hana Aiyama 70普通酒
Hinomaru JozoAkita
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Chrisbrz
巡米酒　まんさくの花　愛山　70 “Junmai shu” Mansaku no Hana Aiyama 70 原料米　兵庫県産愛山100% 精米歩合　70% アルコール　16% 酵母　秋田酵母　No. 12 Rice: 100% Aiyama from Hyogo Prefecture Seimaibuai 70% Alcohol 16% Yeast: Akita Yeast No. 12 A bit yellow-green color in the 蛇の目 Drinking it at 19.8°C because we couldn’t wait for it to chill more Can’t say that it is 室温 because even in Hokkaido our room temperature is 25° 😰
Chrisbrz
The flavor is a little sweet, with a thick mouthfeel the flavor lingers a while Tangy finish
Chrisbrz
pretty good partner with sashimi/sushi but probably a better match with more robust flavored foods
Chrisbrz
This would be a great sake to drink on its own while having a conversation with an old friend
Chrisbrz
I enjoyed it and will probably buy it again
ChrisbrzChrisbrz
Mansakunohana笑う門には福来たる　純米大吟醸　原酒 Warau Kado ni wa Fuku Kitaru Junmai Daiginjo Genshu純米大吟醸原酒
Hinomaru JozoAkita
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Chrisbrz
Mansaku no Hana (Flower of Mansaku) "Good fortune comes to the smiling gate" Junmai Daiginjyo Genshu Polishing ratio 50%. Alcohol 16%. Sake degree +1.0 Acidity 1.6 Amino acidity 1.5
Japanese>English
Chrisbrz
Mansaku no Hana Warau Kado ni wa Fuku Kitaru Junmai Daiginjo Genshu
Chrisbrz
Seimaibuai 50% Alcohol 16% Nihonshu-do +1.0 Acidity 1.6 Amino acids 1.5
Chrisbrz
Pleasant and very easy to drink. A good partner with grilled fish and salad.
Chrisbrz
Tasting again the next day at room temperature, it has a mild caramel flavor.
ChrisbrzChrisbrz
Aizuchujo鶴の江　会津中将　夢の香　純米吟醸 Tsurunoe Aizu Chuujyou Yume no Ka Junmai Ginjo純米吟醸
Tsurunoe ShuzoFukushima
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Chrisbrz
Tsurunoe Aizu Chuujyou Yume no Ka Junmai Ginjo Tsurunoe Aizu Chuujyou Yume no Ka Junmai Ginjo Rice: 100% Yume-no-Ka Rice: 100% Yume no Ka Rice polishing ratio: 55% Seimaibuai Alcohol: 15% Alcohol Sake Degree +2 Nihonshudo Acidity 1.5 This sake is so good that you don't have to choose the pairing. I guess you could say it brings out the best in food. I'll have it. Sampled over two nights Initial flavor is slightly bitter and medium dry. A tangy finish with a mild sweetness that coats your mouth. Paired nicely with lemon butter salmon foil Yaki, pork & gyoja garlic but not as well with soft cheeses.
Japanese>English
ChrisbrzChrisbrz
Tatenokawa楯の川　マロラク　純米大吟醸 Tatenokawa Malolac Junmai Daiginjo純米大吟醸
Tatenokawa ShuzoYamagata
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Chrisbrz
Tatenokawa Malolac Junmai Daiginjo Tatenokawa Malolac Junmai Daiginjo Rice: 100% Dewasansan from Yamagata Rice: 100% Dewasansan from Yamagata Rice polishing ratio: 50% Seimaibuai Yeast used: No.28 (high malic acid producing yeast) Alcohol 13% Alcohol Sake Degree -15 Nihonshudo Acidity 2.6 Mellow and gorgeous aftertaste. I took a sip and compared it with cheese and banana chips.... It goes well with ❣️ this-love ❤️ Sampled over two nights Definitely yogurt like flavor Paired nicely with pork & gyoja garlic and really well with soft cheeses But dominated lemon butter salmon foil Yaki. Will save some to try with pasta.
Japanese>English
ChrisbrzChrisbrz
Manozuru真野鶴　大吟醸　無濾過　生 Manotsuru Daiginjo Muroka Nama大吟醸原酒生酒無濾過
Obata ShuzoNiigata
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Chrisbrz
Manotsuru Daiginjo Unfiltered Nama Manotsuru Daiginjo Muroka Nama Polishing ratio 50% Seimaibuai Alcohol 18.5% Alcohol Rice: 100% Gohyakumangoku Upon first sip a thin syrupy tanginess grips your tongue, let it linger and fade into a mild bitterness. But watch out, the alcohol sneaks up on you! My wife says: A good, sturdy, full-flavored Sake. Sake that has its own axis. No need to say anything.
Japanese>English
ChrisbrzChrisbrz
Fukucho富久長　秋櫻　ひやおろし　純米吟醸 Fukucho Cosmos Hiyaoroshi Junmai Ginjo純米吟醸ひやおろし
Imada Shuzo HontenHiroshima
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Chrisbrz
富久長　秋櫻　ひやおろし　純米吟醸 Fukucho Cosmos Hiyaoroshi Junmai Ginjo Hi everyone, sorry we were sick with the dreaded C-word so we had to take a break from alcohol for a few weeks. Seems like we still have not recovered our sense of taste,. sadly, this is really affecting our tasting notes so maybe we have to wait a little longer to enjoy Sake’ subtleties. In our current state, the only thing I can taste is Tangy and bitter, it overwhelms sushi. It’s matching better with Brie cheese and minced Katsu.
Chrisbrz
We will try again next week. Have a Happy New Year! Everyone
ChrisbrzChrisbrz
みやさか宮坂　純米吟醸　中通り MIYASAKA Junmai Ginjo Nakadori純米吟醸中取り
Miyasaka JozoNagano
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Chrisbrz
MIYASAKA Junmai Ginjo Nakadori MIYASAKA Junmai Ginjo Nakadori Rice polishing ratio 55% Seimaibuai Alcohol 15% Alcohol Bright and lively flavor maybe a bit like green apples. Some bitterness but also some sweetness and umami. My wife says It starts with a mellow aroma, then there is a slight tangerine taste, and after that there is a very wrinkled sensation in the mouth, which gives the impression that this sake is alive!
Japanese>English
ChrisbrzChrisbrz
Hakkaisan八海山　唎酒　No.591 Hakkaisan Rishu #591
Hakkai JozoNiigata
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Chrisbrz
Hakkaisan Rishu #591 Hakkaisan Rishu #591 Rice: 60% Yamadanishiki from Kuchiyoshikawa, Hyogo, 40% Miyama Nishiki from Nagano-ken Rice: 60% Yamadanishiki from Hyogo-ken, 40% Miyama Nishiki from Nagano-ken Alcohol 16.5% Alcohol Soft mouthfeel, fruity but not sweet . Smooth and elegant this is a great Sake to drink after dinner. Of course, we drank it with dinner too! The mouthfeel is fruity and grapefruity, but it also has an indigenous flavor that is very consistent.
Japanese>English
ChrisbrzChrisbrz
Mansakunohanaまんさくの花　純米大吟醸　愛山酒 Mansaku no Hana Junmai Aiyama-shu純米大吟醸原酒ひやおろし
Hinomaru JozoAkita
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Chrisbrz
まんさくの花　純米大吟醸　愛山酒 Mansaku no Hana Junmai Aiyama-shu 限定原酒 Limited edition Genshu 原料米　兵庫県産愛山100% Hyogo-Ken Aiyama 精米歩合　45% Seimaibuai アルコール　16% Alcohol 日本酒度　45% Nihonshu-do 酸度　1.4 Acidity アミノ酸　0.9 Amino Acid The gentle fruitiness of Aiyama rice gives this Sake a Mildly sweet and tangy flavor with plenty of umami to match up well with sukiyaki.
Chrisbrz
https://hinomaru-sake.com/item/junmaidaiginjo-mansaku-aiyamasake
ChrisbrzChrisbrz
Shuho純米吟醸　八反100% 冷やおろし　🍁 Junmai Ginjo Hattan 100% Hiyaoroshi純米吟醸ひやおろし
Shuhozo ShuzoYamagata
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Chrisbrz
Shuho Junmai Ginjo Hattan 100% Hiyaoroshi Shuho Junmai Ginjo Hattan 100% Hiyaoroshi Polishing ratio 50% Seimaibuai Alcohol 16% Alcohol Sake Degree -3 Nihonshudo Acidity 1.3 Amino Acid 0.9 Has a bit of an alcohol burn as it goes down your throat. Has a bit of an alcohol burn as it goes down your throat. Exquisite taste.
Japanese>English
ChrisbrzChrisbrz
Ryozeki両関　亀の尾　純米吟醸Rz55 Ryozeki Kaneno-o Junmai Ginjo Rz-55純米吟醸生詰酒
Ryozeki ShuzoAkita
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Chrisbrz
両関　亀の尾　純米吟醸Rz55 Ryozeki Kaneno-o Junmai Ginjo Rz-55 Mildly sweet, melody or ripe banana flavored. Soft mouthfeel lets the flavor linger. An excellent partner for sashimi (maguro, shake, Hotate). Even goes well with hula girl tomatoes🍅 and 巨峰 葡萄🍇 Very versatile!
ChrisbrzChrisbrz
Tamagawa玉川　純米吟醸　福袋　無濾過生原酒Tamagawa Junmai Ginjo Fukubukuro Muroka Namagenshu純米吟醸原酒生酒無濾過
Kinoshita ShuzoKyoto
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小樽 酒商たかの
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Chrisbrz
玉川　純米吟醸　福袋　無濾過生原酒 Tamagawa Junmai Ginjo Fukubukuro Muroka Namagenshu Wow a beautiful Junmai, rich and flavorful Sake. When the initial sweetness fades The aftertaste lingers a bit with a smooth mild bitterness. Let this warm up to 20°C for its character to come out. It holds up against today’s challengers: 蒲焼鰻 kabayaki unagi and きゅうり梅しそ鰹節 Ume Shiso Katsuobushi cucumber slices. Make sure you have some Sansho with your unagi
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