Ubusuna (Hananoka Shuzo Kumamoto)

9/25/2025, 12:52:41 PM

ひろいし

Ubusuna山田錦二農醸 2024 生

9/25/2025, 10:21:52 AM

家飲み部

はるアキ

Ubusuna山田錦七農醸

9/24/2025, 11:20:55 AM

9/24/2025

はるアキ

Hananoka Shuzo's "San-do Yamadanishiki Shichinoujou This is the first "Shichinoujou" brewed in the traditional "Shiori" brewing method. The brewery uses rice from the Kikuchi River basin, which is the best match for the brewing water, the same brewing method used since the Edo period (1603-1868), "Namo yeast brewing," "pesticide-free cultivation," based on the concept of "not making everything an enemy," "fertilizer-free farming," which respects the diversity of bacteria and microbes, "wooden vat brewing," which has the scent of cedar, as it did in the Edo period, and "yeast-free brewing," which is a long time process to awaken natural yeast. The "additive-free yeast" brewing method, which takes a long time to awaken natural yeast, and the "Shiori" brewing method, which is a traditional brewing method that is similar to the sake used to kill the eight-forked serpent in the ancient book of Kojiki. The crystallization of these seven methods of farming and brewing is the highest peak of this season's "Shichinonosozo". All the elements are layered on top of each other, creating a deep sense of concentration. The taste is a condensation of the blessings and individuality of the land, the richness of nature, ancient brewing methods, and the power of bacteria and microorganisms that live in the natural world. Ingredients : Yamadanishiki produced in the Kikuchi River basin Basic Agricultural Regulation : Kikuchi River Basin / Kimoto / Cultivated without pesticides / Cultivated without fertilizers / Brewed in wooden vats / Yeast additive free / Cherry Blossom Rice Polishing Ratio : Not disclosed Alcohol Content : Not available Place of Origin : Hananokoh Sake Brewery

Japanese>English

Ubusuna穂増

9/23/2025, 4:12:04 PM

3/22/2024

Found this in a folder. Can't remember what it tastes like and would like to drink it again

Japanese>English

Ubusuna山田錦

9/23/2025, 3:57:33 PM

4/10/2024

I don't remember but it was in my folder. I want to drink again.

Japanese>English

よもぎ

Ubusuna2024山田錦七農醸

9/23/2025, 11:48:27 AM

Ubusuna香子五農醸生酒

9/23/2025, 11:27:30 AM

家飲み部

168

How do you feel? I feel great😊💕 Sweet ❣️ delicious 😋 Someone said... It's like a generic new masters 🍶. I don't know... I don't know... Personally, it's like a wine 🤔 It's sweet and tasty and shwashy🫧🫧🫧🫧✨ I've never had wine but... The 4th picture is a boiled egg 🥚 that my painter made for me

Japanese>English

chika

I didn't know Mr. Muro had one 😏🍶✨✨.

Japanese>English

Nao888

Good morning, Mr. Muro 🌞have you never had wine 🥂but I know the feeling ✨️ I've never had a bred 🤣 boiled egg looks delicious 🤤.

Japanese>English

ひなはなママ

Hi Muro 🌞. Sanzo, it's the drink I want to drink the most right now 🤩. I envy you ❣️ Princess boiled egg looks delicious 😘.

Japanese>English

CHIKA, of course 😊. From this year? I'm grateful that my favorite liquor store started handling it: ❤️

Japanese>English

Nao888, good evening... Thanks for understanding 😭✨ I don't know if you've ever had it before 😋‼️ I recommend it 🥹and the boiled eggs 😋.

Japanese>English

Good evening, HinaHanaMama! I missed buying this one on the release day 🥲. My junior sweetly asked me to exchange it for No.6🍶 and 💖 so I did 😅. I didn't think my mom hadn't had it 😥. I hope I can meet her: ❣️

Japanese>English

コタロー

Hi Muro, ☀️ Wow, isn't that Kako ✨I haven't had that many, but I like Kako when it's in the laying land 🥳I have it waiting for me, so I'm enjoying the sweet and tasty shuwa shuwa 🫧 I love making love to you, and the boiled egg looks delicious ♬🤤.

Japanese>English

Good evening, Mr. Kotaro! Kako 🍶 is delicious 😋. You can't go wrong with any of the Sansho sake, but Kako is at the top of the list for me too 💖. But the problem is that it's not easy to get it 🥲.

Japanese>English

にーさん

Ubusuna二農醸　山田錦

9/23/2025, 4:30:49 AM

9/23/2025

にーさん

A stable production anytime you drink it. Hozu also has Yamadanishiki, but this time it is Yamadanishiki. It has a fresh, bubbly taste, relatively low sweetness, and a crisp flavor. At 13 degrees alcohol, you can drink it with gusto 😊.

Japanese>English

ゆう７７７

Ubusuna2004 香子五農醸

9/23/2025, 3:48:29 AM

ゆう７７７

A bottle that was left at room temperature by mistake. The aroma was not so great, but it was delicious. It tastes good, but it is a little expensive.

Japanese>English

かしわもち

Ubusuna2024 二農醸

9/22/2025, 7:20:38 PM

かしわもち

Ubusuna六農醸　香子

9/22/2025, 7:15:45 PM

TK1117

Ubusuna二農醸

9/22/2025, 11:03:08 AM

くちばし

Ubusuna山田錦

9/22/2025, 10:42:57 AM

9/22/2025

くちばし

This individual was wonderful. Excellent gasiness, flavor and acidity. It was excellent for sukiyaki!

Japanese>English

atsukisan

Ubusuna2024 穂増六農醸

9/21/2025, 11:06:32 AM

9/21/2025

家飲み部

atsukisan

Purchased on 06/29/2025 Wadaya Rice grown in the Kikuchi River basin, raw yeast, no pesticides, no fertilizers, brewed in wooden vats, no yeast added Rokunoso The "yeast-free" method of fermentation by incorporating the natural yeast that has lived in the brewery for over 100 years takes about two months, five times longer than a typical yeast yeast yeast yeast. The brewing process takes a tremendous amount of time and care to prevent the growth of other bacteria and undesirable wild yeast, using all five senses to control the process. When brewing "yeast-free", one can truly feel the presence of fungi and microorganisms. The taste produced by the "no yeast added" brewing process is a deep, wild taste in the mouth. We respect the complexity of the various fungi and microorganisms that live in the natural world, and we value the way that people lead the way.

Japanese>English

たつさん

Ubusuna山田錦　二農醸純米吟醸生酒

9/21/2025, 3:28:37 AM

9/18/2025

たつさん

備忘録

やっさん

Ubusuna山田錦

9/21/2025, 2:18:41 AM

9/20/2025

ほり米

やっさん

Fugu (blowfish) kombujime and sansho🤤 at Horimai, Susukino

Japanese>English

寅之助

Ubusuna三農醸山田錦 2023生酒

9/21/2025, 12:16:20 AM

9/15/2025

寅之助

San-no-kozo brewery that has been too carefully cared for and left to sit for a year and a half since its production. Although it had been kept in refrigeration for a long time, the quality was questionable... The sweet and sour taste is still there and it is drinkable, but it is more acidic than usual San-no-tsu. There is also a slight bitterness in the aftertaste. There is almost no top-fragrance aroma, perhaps due to the long-term storage. The more valuable the sake is, the more likely you are to miss the right moment to try it 😅 Drink it right away to avoid feeling like you are wasting it.

Japanese>English

doraemonta

Ubusuna2024 山田錦二農穣生酒