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純青Junsei
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Brands from Fukunishiki

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兵庫県加西市三口町1048
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Junsei山田錦 生酛特別純米 にごり酒特別純米生酛原酒生酒無濾過にごり酒発泡
50
Ryu
From Hyogo Prefecture [Tomikunishiki Co. Junsei Yamadanishiki Namaishiki Nama Hashimoto Tokubetsu Junmai Nigori Sake Junsei Yamada-Nishiki is a standard sake of the "Junsei" brand, brewed in the "Namo Hashiwokuri" method, which has been handed down since the Edo period, using "Yamada-Nishiki" carefully grown by contract farmer "Nishiwaki Noen", a well-known sake rice craftsman in Banshu, and soft water nurtured by the terrain in Banshu. Junsei Yamadanishiki Namahashime Tokubetsu Junmai" is a standard sake of the "Junsei" brand. Last year, a "nigori (nigori) version" was released for the first time, and due to its popularity, a limited quantity will be available again this season. ‼︎ The standard version is bottled and heated before bottling, but this nigori sake is completely unpasteurized! The yeast is energetic and popping! The aroma is sweet with a hint of citrus and banana, and the nigori sake is smooth and silky on the palate. The full flavor of rice spreads out, with moderate bitterness and light acidity for a crisp and refreshing aftertaste. The slight carbonation that stimulates the tongue and makes it pop is pleasant, and you can drink it in large gulps. It is a perfect food wine, and seems to go well with a wide variety of dishes in Japanese, Chinese and Western cuisines. Rice used: ・・・・ Yamadanishiki produced in Kasai City (Nishiwaki Farm) Rice polishing ratio・・・60 Alcohol content: 16%. Limited number of bottles: about 300 bottles
Japanese>English
Junsei山田錦 生酛 特別純米特別純米生酛
山中酒の店
家飲み部
31
いーじー
I drank it after returning to Fukuoka from my parents' house. A souvenir from a liquor store in Osaka. Is it extremely rare? At room temperature. The aroma is modest. Hard water with a core flavor. Slightly dry. The impression is that it is quite easy to drink even though it is a sake yeast yeast yeast. It has some weight and umami from the rice. It was served with inari sushi. From the intermediate level of sake drinkers.
Japanese>English
Junsei愛山 生酛純米吟醸 無濾過生原酒純米吟醸生酛原酒生酒無濾過
Benefit Station きたの(北野商店)
家飲み部
56
Ryu
From Hyogo Prefecture [Tomikunishiki Co. Junsei Aizan Junmai Ginjo Unfiltered Unrefined Nama Sake Junmai Ginjo-no-Nama" is a pure sake brewed using "Aiyama" rice carefully grown by contract farmer "Nishiwaki Noen", a well-known sake rice craftsman in Banshu, and soft water nurtured by the topography of Banshu, and brewed in the "Nama-Hashiroshi" method, which has been handed down since the Edo period! This is an unfiltered, unfiltered, unadulterated sake that is hand-filled with only the supernatant after settling in a thermal tank without filtration. Sake lovers know that "Aizan" tends to have an image of being sweet, but "Junsei", which is characterized by its "light, fresh sake with a soft acidity", is very well-balanced with a strong sense of rice characteristics! The freshly pressed, slightly sweet aroma, smooth mouthfeel, rich sweetness and umami characteristic of Aizan, and the soft, thick acidity typical of the traditional sake yeast are in perfect balance in the mouth. The mellowness is felt in the clear and refreshing sake quality, and the slight remaining chirichiri-ness, which is only possible with unfiltered raw sake, stimulates the tongue, and the pleasant bitterness combines with a good sharpness. Ingredient rice: ・・・・ Aizan from Kasai City (Nishiwaki Farm) Rice polishing ratio: 60 Sake meter degree: +3.0 (slightly dry) Acidity: ・・・・・1.7 Alcohol content・・・16度
Japanese>English
Junsei愛山純米吟醸生酛生酒無濾過
22
mamama006
Although it has a complicated feeling, I can drink it easily, so I was reminded that it suits me well.
Japanese>English
Junsei短桿渡船 生もと純米 木桶仕込み純米生酛
77
さなD
I won't go into details, but it is a very particular sake. I thought it would be a more profound umami-guchi sake, Clear & mild but it was clear, mild, juicy, and light. It was quite a well-balanced sake. It was delicious. ‼️
Japanese>English
Junsei兵庫夢錦 生酛純米吟醸 無濾過直汲み 生純米吟醸生酛生酒無濾過
福禄寿
30
しんしんSY
Cool 3 Junqing and Purple Space First, Junsei's light green label. We had this two years ago, and it was still a dry sake. I thought it would be a good pairing to contrast with the sweetness of Murasaki Sake. The chef served us a side dish of karasumi (dried young sardines) to go with the sake! Thank you very much! extensive knowledge Hyogo Yume Nishiki, as the name suggests, is Hyogo Prefecture's original rice suitable for sake brewing. Along with Hyogo Koishiki and Hyogo Kitanishiki, it is known as one of the three major Nishiki in Hyogo. Hyogo Yume-Nishiki is the result of crossing F2 rice, a cross between Kikuei and Yamadanishiki, with Hyotei 23. It is grown mainly in the Nishi-Harima region. Polishing ratio: 60 Alcohol content: 17%.
Japanese>English
Junsei兵庫夢錦 生酛純米吟醸 おりがらみ純米吟醸生酛生酒おりがらみ
3
くいじーぬ
Rice used: Hyogo Yume Nishiki produced in Kasai City Rice polishing ratio: 60 Alcohol content: 17 Production date: December 2023 Lactic acid aroma typical of a sake yeast yeast yeast strain, with a slight cemedine smell. Almost no sweetness The taste is silky and silky in mouthfeel. Sourness and bitterness in the latter half of the bottle
Japanese>English
Junsei兵庫夢錦 生酛純米吟醸 おりがらみ純米吟醸生酛生酒無濾過おりがらみ
Benefit Station きたの(北野商店)
家飲み部
59
Ryu
From Hyogo Prefecture [Tomikunishiki Co. Junsei Hyogo-Yume-Nishiki Namaisho Junmai Ginjo Orikarami This is an orikarami version of the sake we posted earlier! The basic specs are the same, but it shows such a different expression that it is hard to believe it is the same sake. The lees are intertwined with the sake, and the mildness, sweetness, and juicy flavor on the palate are strongly felt, but there is a strong sense of gas that stimulates the tongue, and the finish is very crisp. Rice used: ・・・・ 100% Hyogo Yume-Nishiki produced in Kasai City Rice polishing ratio: 60 Sake meteria・・・+5.0 (dry) Acidity: ・・・・・1.8 Yeast used: Association No. 901 Alcohol content・・・・16.5°.
Japanese>English
Junsei兵庫夢錦 生酛純米吟醸 無濾過直汲み純米吟醸生酛生酒
Benefit Station きたの(北野商店)
家飲み部
59
Ryu
From Hyogo Prefecture [Tomikunishiki Co. Junsei Hyogo-Yume-Nishiki Namaisho Junmai-Ginjo Unfiltered Direct Kumi This junmai ginjo is made from "Hyogo-Yume-Nishiki" grown under contract in Kasai City, Hyogo Prefecture, and soft water nurtured by the topography of Banshu, using the "Namo Hashiroshi" method of brewing, which has been handed down since the Edo period and involves raising lactic acid bacteria that live in the brewery! The aroma is sweet and refreshing, with a hint of muscatel and melon! The sharp rice flavor, refreshing sweetness, and refreshing acidity are superbly balanced! The fresh mouthfeel of freshly squeezed sake, a slight gasiness, and a pleasant astringent taste that does not linger, makes this a bottle with good sharpness, and you can enjoy the mellow umami while enjoying a refreshing taste. Rice used: ・・・・ 100% Hyogo Yume-Nishiki produced in Kasai City Polishing ratio: 60 Sake meter degree・・・+5.0(Dry) Acidity: ・・・・・1.8 Yeast used: Association No. 901 Alcohol content・・・・16.5°.
Japanese>English
Junsei純青 愛山 生もと純米吟醸 おりがらみ 生 Galaxyラベル
25
しげさん
It is an unfiltered orikaware sake. As the name suggests, it is GALAXY with stars scattered in the night sky, slightly cloudy and slightly carbonated, which is only possible with fresh sake. When you drink it, there is no doubt that it tastes fresh and delicious. It was a satisfying bottle with a smooth taste that went down the throat easily.
Japanese>English
1