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Sake Rankings for Hokkaido, Apr, 2024
The ranking is based on a proprietary algorithm that calculates scores using the number of favorites, hall of fame entries, and recent check-ins. Brands that are more frequently consumed tend to rank higher.# 1
4.35 pt.
OkiSmooth
ChengYou just need to let it thicken and it's good.
転0.2 seconds
ConclusionSlippery, painless, watery
Japanese>English
My favorite of all the Kamikawa Taisetsu.
This SHIRO raw
It is freshly made, so I was able to drink it again this year.
Japanese>English
sake brewing using natural yeast and no mashing
We received two brands of Yamahai yeast at a tasting and bought the Kamikawa Taisetsu one to take home.
Japanese>English
# 2
4.08 pt.
I finally found it 🍌.
Since I saw it in the past at the eight food centers
I didn't go through with it at that time.
I drank many kinds of Sanzen Sakura itself and Fukurokuju, but this fully ripe banana yeast was the only one I couldn't find.
Well, the aroma is banana 🍌.
It's also banana in the mouth.
It's a rare sake!
I was very impressed 🥹.
I am not a fan of bananas by any means, but I will never forget the existence of this kind of sake!
I did some research and found out that there is also a junmai ginjo with banana yeast!
I'm sure I'll come across it again somewhere...
knowledge
This is a limited edition sake brewed with "fully ripe banana yeast" developed by Tokyo University of Agriculture. This yeast is used in only three breweries in Japan, including the Sanzen Sakura Sake Brewery.
Rice used: Comet, Hokkaido rice
Rice Polishing Ratio : Koji 55/Kake 55
Alcohol content : 15
Japanese>English
I drank it cold.
The aroma is fruity and the taste is quite sweet.
It seems to go well with strong Western and Chinese food.
Japanese>English
9 points (wife: 9.5 points)
Water used for brewing : Water from the Mt. Teine (Teinei-ku, Sapporo)
Ingredients : Rice (domestic)
Rice Koji (domestic rice)
Rice used for brewing : Comet
Alcohol percentage : 16
Available at: Takano Sake Shop, Teinei Store (Teinei-ku, Sapporo)
When opened Pon
No gas feeling
Sweet rice malt tops with a hint of alcohol
The moderately fruity, muscat-like aroma of the topping, the fresh sweetness and soft rice flavor spreads with a gentle but assertive acidity, and it is quickly quenched with a moderate bitterness and a little alcohol spiciness.
The aroma and sweetness are moderate, and the umami of rice can be felt, with a slightly modern balance of gentle sweet and sourness that is impressive.
It goes well with meals, and is also delicious on its own.
It went well with pasta with shrimp, scallops and eringi mushrooms in tomato sauce.
Japanese>English
# 3
4.08 pt.
I went to a restaurant recommended by an acquaintance and drank this sake. It is dry like Otokoyama, but has a strong umami flavor.
Japanese>English
I got this at Sōya Misaki, the final destination of my Japan bike trip, aside from getting to the airport. I was excited to see a special edition nihon-shu!
This is a slightly dry sake. Barely sweet at the beginning with a medium body. The mid and after taste is where the acidity shines. This finishes with a light alcohol bite and a neutral taste leaving you ready for the next sip with some good food. I wish I could drink this with ホッケ. It won't be the last I drink here, but it is a great cap.
The taste is sour at first, then complex with sweetness and spiciness.
Japanese>English
# 4
4.05 pt.
Special Pure Rice
Chinese>English
oh, yeah, I bought this for the label. However I was in the mood for a nigori and this was brewed 60km from where I am staying. The aroma is the typical nigori sweet note. The front is very bright and crisp. As the sake settles a lovely pear flavor emerges along with the heavy viscous body, making me think of a pear tart topped with vanilla ice cream. It finishes clean on the tounge with a light alcohol tinge on the back of the throat. Easy delightful drink.
I think I can enjoy this for a while when I come here.
Taste it on the rocks with ice.
This is also good🙆
extensive knowledge
Rice polishing ratio 55
Sake degree +2
Acidity 1.5
Alc. degree 15-16
Japanese>English
# 5
4.03 pt.
On the first sip I tasted mint. a little surprising, but as I settled into drinking more, the floral notes stayed while highlights of muted savory notes interjected. This sake finishes sharp, and it's no surprise at 17.5%. This sake would pair well with spicy food. I am thinking more Indian and Nepalis cuisine.
for recording
Obtained through the Co-op's joint purchase
Souvenir store at Sapporo Station
Repeat because I saw it!
Delicious!
Japanese>English
Sake series brought back from Hokkaido, Part 2
Just opened.
The aroma is of an orthodox, crisp, traditional sake yeast yeast.
The acidity is sharp and the mellow rice flavor is full-bodied.
The acidity quickly subsides, and the astringency and spiciness are felt later, giving it depth.
No complaints.
It is good on its own and with a good side dish.
A good everyday sake.
I want to drink it again.
Japanese>English
# 6
4.02 pt.
The first sake from Hokkaido, Niseko from Kutchan Town. The sake rice is "Ginpu" produced in Hokkaido.
It is a dry type, with a moderate sweetness, and has a rather classic flavor that is refreshing and easy to drink. It goes well with bonito sashimi. Sake from Hokkaido has been attracting a lot of attention recently, so I would like to pick up other brands as well.
Japanese>English
蝦夷
起あじなし冷たくない
承舌にしびれがない
転
結ちょっとアルコール感、うわーーーってひろがり
What will be the next drink?
It was a red label.
Niseko, which we have had several times in the past.
It also has a nice aroma and the mouthfeel is like a Japanese pear!
We were told that sakura ebi (sakura shrimp) was recommended for the current season, so we had it raw!
It can be served with soy sauce and roasted sake, or eaten as it is, with the sweetness of the shrimp!
Pork Shabu Salad 🥗!
It goes well with fruity sake!
extensive knowledge
Alcohol content: 16° C
Sake degree: ±0
Acidity: 1.5
Rice used: Comet
Rice polishing ratio: 50
State：Heated
Japanese>English
# 7
4.02 pt.
Very tasty. Suitable as a food wine.
Japanese>English
Ingredients: Rice (Hokkaido), Rice malt (Hokkaido rice)
Rice polishing ratio: 55
Alcohol content: 16
Lightly cloudy with a cotton candy-like sweetness and a crisp aftertaste.
Japanese>English
Sweet aroma and a schwiffy mouthfeel. The aftertaste is also sweet. Really delicious, the first of the year.
Japanese>English
# 8
4.01 pt.
This was refreshing yet drinkable and delicious!
Japanese>English
Delicious conveyor-belt sushi
Japanese>English
Today, I opened dried fish under ice from Kushiro because it was close to the expiration date. We will enjoy it with "Kita no Katsu," a souvenir from Nemuro, which we had been saving for this day 🔥.
When you open the bottle and pour it, you will notice a refreshing aroma of peppermint and mint.
The mouthfeel is silky, clear and clean like a snowy landscape. The presence of brewer's alcohol is also clear, but there is no piquancy, and a sweetness like sugarcane cane can be felt.
The aftertaste is clean and crisp. It is the perfect combination with the light and simple flavor of the ice fish ✨.
The kelp soy sauce from Cape Nosabu is so good that I want to keep it on hand, and the northern land is a treasure trove of food and souvenirs 😋.
Japanese>English
# 9
4.01 pt.
Memorandum
Sake rice: Kitsushizuku
Rice polishing ratio 55
Gentle sweetness on the palate. Light and refreshing aftertaste. Easy to drink.
Japanese>English
Sake resumed 🍶💗 since I've weaned myself off breastfeeding.
Sake only available at Hasegawa Sake Shop.
It has a refreshing sweetness and umami! It has a refreshing sweetness and umami flavor, which quickly breaks off and leaves a bitter grapefruit-like taste and the taste of rice. It's sharp, but very drinkable and delicious! The jacket is also cute 🧸.
Japanese>English
Rice used is Ginpu
Chitosekuru Sake Museum Limited Edition
There seem to be several types of snowman tags.
As expected, freshly squeezed and direct from the brewery
So fresh!
The selection seems to change with the seasons, so it's fun to go there once in a while.
Japanese>English
# 10
4.01 pt.
Sake series brought back from Hokkaido, Part 3
Freshly opened.
It was different from the one we drank at the brewery, a little younger.
The aroma is not brown sugar, but sweet like a flower.
The rice is full and delicious with the aroma.
Surprisingly, it has a long, lingering aftertaste.
When it ends, there is a sense of rice flavor and a floral aroma.
This was the most popular sake among everyone.
The taste of different sake rice is completely different, but it was delicious.
I wish it would land in the Kanto area.
Japanese>English
refreshingly good
Japanese>English
At the sake brewery's tasting
Thankfully, almost all the varieties for free.
▼ Comet
Herbal green aroma with brown sugar-like sweetness.
The raw sake was more floral and flowery.
Both have good rice and pleasant sweetness.
▼ Kitashizuku
Refreshing aroma like ramune.
Delicious light graininess.
▼Ginpu
Fresh aroma of grape and muscat. Fresh aroma.
Refreshing acidity, a little spicy. Wine-like.
Ikashiroshi
I like this one, but I don't remember what it is.
I don't want to make detailed comments because it is a tasting.
After much worrying, we decided to welcome Comet.
It is more delicious than I expected and I hope it will spread in the future.
Japanese>English