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五人娘Goninmusume
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Flavor Chart®

A chart created from flavor analysis of user comments.

Goninmusume Flavor Chart

Flavor Tags ®

Tags generated from flavor analysis of user comments.

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Popular Comments

Where to Buy

Product information is as of 12/6/2024.

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Location

1964 Kōzakihonshuku, Kozaki, Katori District, Chiba
map of Terada Honke
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Timeline

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ジョナジョナ
Junmai Ginjo, a natural sake. A luxurious sake made by grinding rice without pesticides and chemical fertilizers. At room temperature. Sour rice aroma with a sense of fermentation. The clean sweetness and acidity are combined with a rich and mellow sourness. The juiciness increases when it is heated up. The mildness of the sake was enhanced when paired with Shibazuke.
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Goninmusume自然酒 生酛 純米酒純米生酛
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アツシ
Terada Honke, Katori-gun, Chiba Prefecture, Japan Natural Sake: Gojin Musume, Junmai-shu (Junmai-shu) This sake is brewed seriously in Chiba Prefecture by a brewer who insists on making natural sake with pesticide-free, natural rice, natural yeast, and no additives or filtration. It is light on the palate and a little refreshing, but has a solid core of junmai sake.
Japanese>English
Goninmusume発芽玄米酒 むすひ生酒
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個性的なお酒愛好会
126
まつちよ
I am a five daughter musuhi🍙. What a mistake, my dad bought it for me to drink old-fashioned sake 😅. The top aroma is slightly sour like pickles or takana pickles. This aroma will probably not bother you once you drink it 🤔. In the mouth, it tastes a little sour like the juice of stir-fried pork with pickled Chinese cabbage, but it also has a delicious flavor. It also has a hint of acidity and a straw-like aroma. This strawiness is the aroma of beer 🍺. My father was reluctant to drink it, but it was surprisingly delicious. ✨️ I see a lot of people drinking it when I look at Sake-no-wa 🤭. I guess they really like it 😏🫶.
Japanese>English
マル
Hello, Matsuchiyo 😊. Here it is! I also had it the summer before last and it was very peculiar 🤣 some people say it tastes better when heated up: ☝️
Japanese>English
まつちよ
Hi Maru 🌞. I didn't think to try heating it up at all 😅. I still need more training 🙂‍↕️ lol
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bouken
Hi Matsuchiyo-san ☀☀☀ I was at an offline meeting in Kansai and Mr. Sakeran brought in this sake which caused a commotion and has since been called "orchid sake" 🤣. I drank a lot of delicious sake, but this sake blew it all away 🤣.
Japanese>English
まつちよ
Hello bouken 🌞. Excellent! Kansai is a nest of perverted sake lovers (Okura, Hanaboe, Mai-bijin) 😊🫶.
Japanese>English
コタロー
Hey, Matsutiyo-san, when did you create this group 🎉 Not quite a pervert yet... I don't have enough experience with "unique" sake, but I'd like to try it since everyone here enjoys it so much 🤣.
Japanese>English
bouken
Oh, really! I didn't know you had a group 😳 I guess the name "kinky sake" is a bit of a turnoff 💦. Oh, there are some breweries where the brewer or toji himself is a pervert 🤣.
Japanese>English
マル
I will do my best to use this group in a positive way 🫶.
Japanese>English
まつちよ
Welcome Kotaro 😊🫶. It doesn't matter what your experience is, just enjoy your drink 🤭.
Japanese>English
まつちよ
bouken, that's right 😅. We got this name because we want more respect for the sake and the brewery 😂🫶. Okura Honke can be excluded lol.
Japanese>English
まつちよ
Maru please take care 🥹🫶.
Japanese>English
Goninmusume発芽玄米酒むすひ
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25
りほちん
Germinated brown rice wine 🌾. I found this at a liquor store and asked if it was nigori sake. I thought it might be nigori sake, so I asked about it and found it was the first time I had heard of germinated brown rice sake. I heard it had a unique taste like pickle juice, so I bought it because I like pickles! I was surprised when I drank it 😵 It tastes like carbonated sour pickle juice. Super super super unique and this is not sake 🙂‍↕️ It is made from 100% brown rice and is very good for the body. I don't buy it anymore because it doesn't suit my taste buds, but my mother raved about it.
Japanese>English
Goninmusumeharvest festa純米原酒生酒
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腐れ外道
Trusted Chiba Sake & Terada Honke = reason for selection. I'm creeped out just having five daughters... Jacket value... 2/10 I don't know what's going on.... Ki ... 11/20 The smell is a piercing malted rice smell, with a barley shochu & fermentation smell in the back. The color is surprisingly clear, the taste is not heavy, and there is a weak sweetness and astringency on the tip of the tongue. Sei... 12/20 The acidity is nice, spreading gradually, and the main flavors are bitterness and acidity, but the sweet and tart flavors are also present and do not disappear. It is a strange world, but it is safe to say that it is fresh. Turning point ... 16/20 The texture is a battle between astringency and bitterness, but the sweetness is still present behind the bitterness. Yui ... 15/20 The bitterness prevails, leaving a burning sensation, but the ama-ami (not to be mentioned in particular) is persistently persistent. The sublimation smell is like plum wine, so I don't consider it SAKE-like. COSPA ... 4/10 Purchased at 2,000 yen. Aftertaste ... well, it has a white wine taste, but the aroma is not enjoyable. It has a more comprehensive flavor at room temperature, with a more pronounced Alc and sweet flavor. 60 points
Japanese>English
腐れ外道
But it is still better at higher temperatures! +10 points This aroma is like Kouei Chrysanthemum.
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Tak
Purchased at a roadside station in Kanzaki. It is made with a particular method, including the use of pesticide-free rice and natural fermentation with no added yeast. The taste was a little different from the sake I usually drink, as it was quite noticeably sour.
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We analyze the flavors based on everyone's comments and select similar brands.