SakenowaRecord your sake experiences and discover your favorites
profile icon新丸子屋
2024年2月から開始しました。 辛口からフルーティーな日本酒まで、 その時に出会った日本酒をレビューします

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42

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10

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Okunomatsu
2(50%)
大嶺
2(50%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
4(9.52%)
Niigata
4(9.52%)
Kanagawa
3(7.14%)
Iwate
2(4.76%)
Akita
2(4.76%)
profile icon新丸子屋
Kinryo濃醇純米純米
NishinokinryoKagawa
外飲み部
38
新丸子屋Junmai-shu has the original taste of rice and a full-bodied flavor. It is said to be a full-bodied type of sake, different from Yamahai-brewed sake. Sake rice is Oceto, rice polishing ratio is 70%, and yeast is undisclosed. The last sake of the day was served lukewarm. You can clearly see that the richness of the rice flavor and sweetness increases as the sake is warmed. The aroma gives the impression of being a little sour. As the name suggests, it is rich and delicious! I enjoyed the last glass of warmed sake with oshinko.
Japanese>English
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Kirakucho純米吟醸　first純米吟醸
Kita ShuzoShiga
外飲み部
38
新丸子屋Being "for the first time". It is something special no matter how old you are, with great expectations and a little anxiety. This sake was brewed under the theme of "first encounter with sake," as Kirakucho sees it. Sake rice is Ginbukietsu produced in Shiga Prefecture, the rice polishing ratio is 55%, and the yeast is home-cultivated yeast. It has a slight sweetness at first. The taste is easy to drink and easy to get into, as it goes down smoothly and has little habit. As the name on the label suggests, it is a spring-like sake that evokes the feeling of a first encounter. The label pays homage to the shape of Shiga Prefecture.
Japanese>English
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Ryoga純米 ピリ辛 生酒純米生酒
Matsunoi ShuzojoNiigata
外飲み部
29
新丸子屋It was bottled immediately after the vatting. It is said to be +10 dry junmai raw with a tingling carbonation sensation. Sake rice is Gohyakumangoku and Koishibuki, rice polishing ratio is 65%, and the yeast is Association yeast 1401. It is well chilled and very refreshing! It is clean and dry with a hint of acidity at first ✨. It is a type of sake that can be drunk smoothly. The impression of dry and refreshing is so strong that it is easy to see the contrast with the sweet sake I had one time before! It is perfect as a mid-meal drink, with a slight tingle and a slight carbonation. The rice flavor is also apparent as you drink it. Even after a little time has passed, the spiciness remains, and the spiciness and the umami of the rice seem to blend together. This is recommended for sake lovers!
Japanese>English
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大嶺大嶺3粒 火入れ 山田錦純米
大嶺酒造Yamaguchi
外飲み部
33
新丸子屋A standard Omine sake that is brewed year-round in order to be delivered in its freshest state. It is said to have a juicy flavor with a sweet and sour taste like muscat and a gentle Yamadanishiki flavor. Sake rice is Yamada-Nishiki, Polishing ratio 50%, Yeast is undisclosed. Since there were only a few left, the sake seems to have been exposed to air, giving it a strong impression of sake. Soft sweetness and aroma like melon or muscat. The sweetness is strong at first, and the umami of rice is also gradually felt later. It goes well with chilled drinks👍. The sashimi of smelt squid 🦑 was my favorite snack. This is my favorite ✨I enjoy the sake itself and it goes really well with food 🤤. No gassiness. It is an easy to drink sake!
Japanese>English
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ChiebijinLAPIN 純米おりがらみ生酒純米生酒おりがらみ発泡
Nakano ShuzoOita
外飲み部
36
新丸子屋This sake is made with rice polished to 70%, and the specifications for "gentle sweetness and beautiful acidity" are the same as before! Please enjoy it with a feeling of spicy gas! Sake rice is Hinohikari produced in Oita Prefecture, milling ratio 70%, yeast is home cultivated yeast. Strong acidity. It is followed by a slight carbonation. As you drink it, you can gradually taste the umami of the rice and the sweetness👍. Great sense of balance. Ummm.... The sweetness of the soy sauce is Kyushu soy sauce and goes well with the sake!
Japanese>English
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HanatomoeJun Dai Dai 無濾過生原酒山廃生酒無濾過
Miyoshino JozoNara
外飲み部
31
新丸子屋It has a refreshing acidity reminiscent of citrus fruits, a gentle bitterness from low-temperature fermentation, and the rice is polished well above the standard milling ratio in order to dissolve the rice to its maximum extent. The bitter acidity reminiscent of citrus fruits along with a sweet, fruity aroma is said to make this sake attractive. Sake rice is contract-grown rice from Nara Prefecture, polished to 50%, no yeast added The impression is that the sourness of the acidity and the umami are in harmony with each other. Refreshing and slightly carbonated✨ Overall impression is gentle, with a touch of gorgeousness. It feels like it goes in like water! ✨ I paired it with potato salad as a side dish
Japanese>English
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Mansakunohana純米大吟醸一度火入れ原酒　超限定純米大吟醸原酒
Hinomaru JozoAkita
家飲み部
35
新丸子屋This is a limited edition bottle of Mansaku no Hana, released in limited quantities only twice a year, in April and October. The bottle is a once-heated Junmai Daiginjo that tastes very good when drunk chilled. Although it is a Junmai Daiginjo, it has excellent cost performance at just under 2,000 yen for a 4-gou bottle, making it one of the most popular bottles among fans. The sake rice is Akita Sake Komachi and Yamadanishiki, the rice polishing ratio is 45%, and the yeast is in-house yeast B. We found it at a local liquor store and drank it well chilled! Pouring it into a glass, you can smell the ginjo aroma even before you drink it. The first sip has a gentle aroma of white flowers and green apples, and the aroma becomes stronger in the mouth with the umami of the rice. The dry sharpness is felt later. This sake has an elegant aroma with not too many habits and a moderate umami and sweetness. Very easy to drink. Ummm 🤤 this is quite my favorite✨. Since we were drinking at home, I paired it with cheetara for the Tsumami!
Japanese>English
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Daishichi純米　生酛純米生酛
Daishichi ShuzoFukushima
外飲み部
32
新丸子屋This is a junmai kamishibashi from Daishichi, which is highly regarded as the definitive version of the kamishibashi style of sake making. The richness, umami, and acidity blend perfectly with a nice crisp aftertaste. When heated up, it is said to have a delicious taste that will soak into your heart and soul. Sake rice is Gohyakumangoku, milling ratio is 69% ultra-flat milled rice, and the yeast is in-house cultivated yeast. The last sake of the day was hot 🍶. From the first sip, it was ahhh-ma-zing! By heating it up, the rich mellowness, sake aroma, and rice flavor all spread out at once! It was served with pork miso soup!
Japanese>English
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Isojiman別撰本醸造本醸造
Isojiman ShuzoShizuoka
外飲み部
33
新丸子屋A fresh, single-hot brew. A popular product only available during the new sake season. It is carefully and slowly brewed at a low temperature to give it a gentle, fresh aroma. Sake rice is Yamadanishiki, rice polishing ratio 60%, in-house cultivated yeast The first sip is very refreshing. It was served cold. The ginjo aroma lingers as you drink, and when you pull in your breath through your nose, your mouth is filled with the good smell of sake. You can also taste a little sweetness from the rice 🤤. I thought it would go well with sashimi, so I paired it with bonito tataki.
Japanese>English
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Zaku奏乃智　純米吟醸純米吟醸
Shimizuseizaburo ShotenMie
外飲み部
30
新丸子屋It has a fresh, clean aroma and a clear, glass-like taste. It has a sharp mouthfeel with a slight umami flavor, and leaves a crisp, clear impression with a gentle fruity sweetness. Sake rice is unknown, rice polishing ratio 50%, Association 14 yeast It was served well chilled. The first sip is very refreshing, like water. The freshness stands out. After the second sip, the umami of the rice and the crispness of the dry taste start to emerge, and gradually sweetness can also be felt. It is easier to feel the sweetness if it is brought back to room temperature a little bit than if it is chilled too much! It goes well with everything you cook with! This time with firefly squid and potato salad 🦑.
Japanese>English
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Glorious Mt.Fuji純米酒　無濾過生原酒　おりがらみ　暁乃翼純米生酒無濾過おりがらみ
Fuji ShuzoYamagata
外飲み部
40
新丸子屋Junmai-shu Akarino Wings" is a limited edition sake for early spring, only available once a year. "Akatsuki" is a phonetic variant of "Akatoki," meaning dawn or daybreak. It is a wing that spreads the moment when what you have been waiting for comes true. It is said to be a white "orikara-mi" junmai sake that awaits the spring. Sake rice is Haenuki, rice polishing ratio 65%, yeast is Association No. 10 series Similar to the impression of the sake that preceded it, it is a cup with a fresh, apple-like, fruity aroma and a moderate umami flavor. The orikara nigorami was also beautiful and easy to drink! The pink wings on the label also made a big impact✨.
Japanese>English
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町田酒造特別純米55 美山錦　にごり特別純米生酒無濾過にごり酒
Machida ShuzotenGunma
外飲み部
41
新丸子屋Fresh aroma and volume of acidity. The freshness of the aroma is said to spread directly to the palate. Sake rice is Miyamanishiki, rice polishing ratio 55%, Association 1801 yeast + Gunma KAZE yeast Nigori is a limited version only for the first shipment! We had a freshly opened, well-chilled bottle. It has a fruity aroma with moderate sweetness and excellent acidity. It is easy to drink and has a refreshing aftertaste. It also went well with aji sashimi (horse mackerel). Sashimi and sake, why do they go so well together? It was delicious 🤤.
Japanese>English
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Tedorigawa春　純米　うすにごり純米生酒にごり酒
Yoshida ShuzotenIshikawa
外飲み部
28
新丸子屋They say it has a fresh aroma of new sake and a smooth, deep flavor. Sake rice: Yamadanishiki, Kake rice: Gohyakumangoku, Polishing ratio: 60%, Yeast: in-house cultivated yeast It is impressive with a gaseous, lingering tangy feeling and a light nigori, refreshingly dry taste. The overall impression is calm, with a subtle aroma. The label has a warm image of a small bird flying over the Tedori River blooming with spring flowers, which fits the image of sake perfectly.
Japanese>English
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Haneya純米吟醸　煌火　生原酒特別純米生酒
Fumigiku ShuzoToyama
家飲み部
26
新丸子屋It is like the glossy sparkle of fireworks in the night sky and gently envelops you like the sea. It is said to be a gentle sake that will touch your heart. This sake fits this image perfectly! Sake rice is Gohyakumangoku, rice polishing ratio 60%, yeast is home cultivated yeast When opened, it is slightly carbonated. It is like quiet water and the slightly dry sharpness spreads little by little. The tingling and dryness remain on the tongue until the end, the aroma is subtle, and the overall impression is calm, clear, and gentle. The overall impression is calm, clear, and gentle. As you continue drinking, you can taste a little sweetness.
Japanese>English
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Suigei純米吟醸　高育54号　新酒生酒純米吟醸生酒
Suigei ShuzoKochi
家飲み部
27
新丸子屋It has a crisp acidity and a powerful flavor typical of nama-zake. This bottle can be enjoyed only during the new sake season in spring. Sake rice is Gin-no-Yume, rice polishing ratio 50%, yeast is Ko-iku No. 54. Found and purchased at a local liquor store. First drunk whale. The first impression when you open the bottle is a slight carbonation, and the umami flavor is well spread on the palate. The aftertaste is dry, crisp, and powerful. As you continue to drink, you will notice a fruity aroma with a hint of apple. It was a great match for the Aji Tataki (horse mackerel) ✨. It seems to go well with a wide range of sashimi. It also went well with cheese dipped in tamari soy sauce.
Japanese>English
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Okunomatsuサクサク辛口本醸造
Okunomatsu ShuzoFukushima
家飲み部
17
新丸子屋A dry sake that is crisp and easy to drink. The lightness of the sake makes it an excellent match for a variety of foods. Sake rice is Akita Komachi, rice polishing ratio 65%, yeast is Okunomatsu yeast Purchased as part of a drinking comparison set during a business trip to Fukushima. At first, the sweet and spicy characteristics are weak and unimpressive. The sweetness and spiciness are weak at first, but as it is paired with food, it gradually develops its own character. The sweetness and acidity are subtle, but the dry, refreshing flavor is easy to finish. It is easy to drink and refreshing.
Japanese>English
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Okunomatsu純米吟醸純米吟醸
Okunomatsu ShuzoFukushima
家飲み部
26
新丸子屋Brewed with Okunomatsu yeast, the sake is said to have a strong "fukumi" aroma with a deep, clear flavor characteristic of the yeast. Sake rice is unknown, rice polishing ratio 55%, Okunomatsu yeast Purchased as part of a drinking comparison set during a business trip to Fukushima. At the beginning of drinking, one can taste a hint of sweetness and acidity, and the taste is clean and refreshing. It seems to go well with any dishes as a food sake, although its characteristics are blurred. When paired with orange peel, the sweetness and aroma of the orange goes well with the sake, and the sweetness and umami of the sake seem to bloom. It may also be recommended to pair it with dried fruits.
Japanese>English
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Kameizumi純米吟醸 生原酒 CEL-24純米吟醸生酒にごり酒
Kameizumi ShuzoKochi
20
新丸子屋The overwhelming juiciness of this sake makes it very popular every winter. It is freshly squeezed junmai ginjo-nama sake from a brewery in Tosa, Kochi, where the Kuroshio Current is vibrant. Hachitan-Nishiki, 50% polished rice, CEL-24 yeast Pineapple-like aroma and gentle taste. It is fruity with a good balance of sweetness and acidity. It was served chilled. The refreshing white wine-like flavor is recommended for those who are not familiar with sake!
Japanese>English
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Fudo純米超辛 生 RED純米無濾過
NabetanaChiba
22
新丸子屋It is said to be super dry, with a good sense of rice flavor, a crispness with a sake strength of +17, and a voluptuous and fresh flavor typical of nama sake. Miyamanishiki, 65% polished rice, No. 701 yeast It was served chilled. As the name suggests, the dryness stands out and is quite pleasing to the palate. The mouthfeel is pleasant and clean. The red bottle also has a great impact.
Japanese>English
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Muso新生辛口純米しぼりたて生原酒純米生酒
Taiyo ShuzoNiigata
24
新丸子屋It is said to have a fresh mouthfeel with a freshly squeezed, slightly bubbly taste that can be felt on the tongue. Koshitanrei, 60% polished rice, Niigata Ginjo yeast Well-balanced rice flavor! It is a new type of light, dry sake with a pleasant aftertaste that can be drunk smoothly and comfortably! Not only was it refreshing and easy to drink, but it also had a fully satisfying umami flavor!
Japanese>English
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