Ubusuna2025山田錦二農醸
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産土Ubusuna
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Location
2226-2 Nishiyoshiji, Nagomi, Tamana-gun, KumamotoOpen in Google Maps
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くちばし
Ninoh Brewing.
It is easy to drink and cosy.
This might be my favorite after all.
Japanese>English
りょうすけ
This is the first time this season's production land has been produced!
I personally think of San-Do as having a pear-like flavor, and I think this one has that taste, but with a cleaner atmosphere.
It is so beautiful that the word "elegant" immediately comes to mind.
Japanese>English
doraemonta
Koko opened the bottle: ‼️
I guess the aroma through the nose is characteristic.
Of course it's delicious, but I think I prefer Hozu 🤔.
I usually stop at 2 gou of sake, but I drank it so fast that I finished the whole bottle😅.
Good morning, good morning ☀️
I'm not sick at all 👍
I'm also looking forward to the recently released Shikonoso 🍶.
Alcohol content: 13 degrees Celsius
Japanese>English
でこい
While fresh,
Sweetness and acidity are strong.
A bottle with depth 🤤.
Just delicious 😋.
13% alcohol by volume
Japanese>English
Ubusuna2025 香子 四農醸
tobikko
Although the specifications are unknown, it has a strong rice flavor that you would expect from a low-polished sake, but I can't tell if this is a characteristic of Kako or due to its production method. There is some gasiness.
Japanese>English
Kenta622
Muscat type. Slightly carbonated, clear, refreshing! Delicious!
Japanese>English
doraemonta
It is an unspoken birthplace.
I'm going to drink a Cavacico after this so I want to compare... 😁
Alcohol content: 13%.
Japanese>English
Ubusuna2025年 四農醸
肥後の酔い子
The birthplace of the town of Wasui
Cheers to the end of work 🥂.
Japanese>English
たつさん
備忘録
たつさん
備忘録
ハム
It's a hard-to-find bottle, but I never thought I'd come across it at a pub!
I couldn't help but order a bottle and open it immediately 😋.
It has a unique and gorgeous aroma unique to Kumamoto No. 9 yeast and a full-bodied sweetness that is the very essence of sake.
The powerful gasiness and the lactic acidity derived from traditional sake brewing are irresistible....
I spent a pleasant evening with friends over a bottle of the best!
Japanese>English
ハル アキ
Hana-no-Ko Shuzo's "Sango 2025 Kago Shikonosai Sake".
Higo Kako" was a special type of rice grown in Kumamoto Prefecture during the Edo period (1603-1868), when it was said to be the best Higo rice under heaven. The brewer spent three years to revive the rice from 40 grains of unhulled rice, and this bottle was brewed in the Kikuchi River basin, a place where rice cultivation has continued for 2,000 years, using no fertilizers or pesticides.
The aroma is of discreet white peach fruit, marshmallow, and yogurt-like aroma. While the dissolved gas and high acidity give a sense of freshness, the mid-palate and lingering finish are dry, with a full flavor, a hint of bitterness, and a deep grain aroma that extends to the fullest. It is more complex than the previous year, with a stronger umami of rice.
A dish of spinach with sesame paste is recommended to match the subtle bitterness and umami.
Specific name: Undisclosed
Rice variety: Kago, produced in Wasui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol percentage: 13
Yeast used: No.9 yeast
Sake strength:Not disclosed
Acidity: Not disclosed
Amino acidity: Not disclosed
Rice polishing ratio: undisclosed
Japanese>English
Ubusuna（布袋）酒の七福神
ぶりおし
Sweet Schwarzwald
Japanese>English
じじ
Hananoka Sake Brewery is one of the leading sake breweries in Kumamoto. It has two brands, Hananoka for the local market and Sanchi for the global market. The icon on the Aztec-esque San-do label (nōsōin seal) is proof of the binding play in sake brewing, and in this case, counterclockwise from the top left, it means: no fertilizer, rice grown in the Kikuchi River basin, no agricultural chemicals, wooden vat brewing, no yeast, and no yeast added, and no sake yeast. The sake is only a moment after drinking it, but the producer's attention to detail is boundless.
As usual, I caught this bottle at the Hasegawa Sake Shop in Tokyo Station. It was a joy to open the bottle at the end of the year, when my work was finished and I had cleared one of my health issues. The carbonation is so vigorous that the lid flies off. The citrus aroma is gorgeous, and the deep sweet and sour taste is like champagne. A modern style of beautiful sake that will make you swoon😍.
⚫︎Rice: Kabashiko
⚫︎ Alcohol content: 13%.
Japanese>English
ジェイ&ノビィ
Hi Jiji 😃.
Thank you for your work all year long 😌I hope you are in good health and can enjoy a good drink 🍶🤗.
Sanzu is the perfect place for opening drinks at the end of the year... 😃.
Japanese>English
じじ
Jay & Nobby, I always enjoy reading your posts and thank you for your warm comments! Drink in moderation and let's both have a happy sake life next year 😆.
Japanese>English
bemu
Drinking on Christmas Eve 🍶.
It's been a long time since I've had a baby. Since it was Christmas Eve, I chose a drink that could be drunk like champagne.
Schwashy, fruity aroma and slightly sweet like cotton candy 😋.
Japanese>English
Ubusuna2025 穂増 ｜四農醸
atsukisan
Purchased on 11/28/2025 Wadaya
Ingredients : Earlings
Basic Agricultural Regulation : Kikuchi River Basin / No Pesticides / No Fertilizers / Kimoto
Rice Polishing Ratio : Not disclosed
Alcohol content : 13
Nozomi 12th rank "Four Nozomi" cultivation without fertilizers
Shi-no-no-nozo" is brewed with the brewery's philosophy of "indigenous production climate and the spirit of prayer".
This bottle is brewed with "*Homase" rice from Edo Higo, which can be said to be the starting point of the brewery's philosophy.
Homase" is a native variety of Kumamoto rice from the Edo period, miraculously restored in recent years and grown naturally on the company's own farmland and by farmers in the Kikuchi River system.
It has a gorgeous aroma reminiscent of banana and pineapple, and nuances created by the benefits of the land and the diversity of microorganisms including yeast, which overlap and resonate as a complex flavor that is truly unique.
In addition, the Kikuchi River basin, the site of a rice culture that has continued for 2,000 years, is enriched by the rock water that gushes through the bedrock layers formed by the Aso eruption 90,000 years ago, enriching the rice production and people's lives in the area. It is precisely because the land has benefited from this historic land of production, which has been recognized as a Japanese Heritage site, that "Homase" rice is so richly harvested that it is said to be the best rice under heaven.
Japanese>English