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竹泉Chikusen
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Flavor Chart®

A chart created from flavor analysis of user comments.

Chikusen Flavor Chart

Flavor Tags ®

Tags generated from flavor analysis of user comments.

Timeline

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23
maru
Purchased at a sake shop in Kinosaki Onsen. I can feel it popping in my mouth, so... I wonder if it is slightly carbonated... Dry, crisp and beautiful sake🍶. I thought it would go well with delicious red raw tuna. I opened it and it matched well as expected!
Japanese>English
Chikusen純米 山田錦 風の酒 軽快さとスモーキー純米
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家飲み部
40
ぽん
Tajime Takezumi Junmai Yamadanishiki Kaze no Sake, light and smoky This brewery is located in Santo-cho, Asago City, Hyogo Prefecture. Yamadanishiki" from Hyogo Prefecture is polished to 70%. Aged for nearly 10 years. Gently smoky aroma even though it is not roasted. The aroma is gently smoky even though it is not roasted, the flavor of rice is deep, and there is a sense of maturity. The taste is soft and mellow, with a mellow aftertaste. It's also great lukewarm or hot! #Nihon-shu
Japanese>English
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14
酒 将
Taste of rice. No excessive filtration. The color of the rice is therefore a bright yellow. It reminds me of the countryside,
Japanese>English
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23
ポチャタロウ
Here is my second glass in Kobe, an aged sake bottled in 2019. When drunk hot, it has a sweet aroma of roasted chestnuts. Smoky, smoky and pleasant aroma. It also reminds me of dried bonito soup stock. It was served with spaghetti with sakura shrimps, but the aroma of the savory sakura shrimps brought out the aroma and it was a perfect match!
Japanese>English
Chikusenうすにごり純米吟醸にごり酒
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蓬崍殿
38
夢茶苦茶也
Refreshing, Not as acidic as one might expect. First drink of the day (Excluding the toast.) Is this the right choice? Polishing ratio 60 Gohyakumangoku produced in Toyooka City R5 brewing
Japanese>English
Chikusen純米吟醸 雄町 槽口直詰 生酒純米吟醸生酒
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尾崎商店 中央店
164
flos_lingua_est
This is the first time I've been to Takezumi. Or rather, I didn't even know it. I didn't even know which prefecture it was from, but when I heard it was from Hyogo, I felt somewhat relieved. To begin with, I am often impressed by the taste of Kansai sake these days, so it was a pleasant surprise! It is fresh and transparent. The attack is clean and plain, and it is fun to see the umami rush in immediately after the impression. It is a dry sake with little sweetness, but full of umami, and perhaps because of the freshness derived from the direct fermentation at the tank mouth, it is a very satisfying sake on its own. It has a certain taste that makes you think that this is what good sake is all about. On the first day, it has a mildly acidic, citrus-like aroma, and its transparency is well balanced by the bitterness and acidity, making it a sake that can be drunk for a long time. The acidity settles down after the second or third day. It is an excellent match for Japanese dishes that enjoy the flavor of the ingredients, such as fatty raw bonito sashimi, sautéed fresh onions, or fried egg with garland chrysanthemum!
Japanese>English
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19
bow
I will have it for the first time. The naming is a given, but it tastes strange.
Japanese>English
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大幸商店
41
たっつう
Outing to Kinosaki Onsen. First time drinking Asago's local sake, Chikusen. It's a classic type of sake with a strong rice flavor and sweetness. 🙆‍♂️ It might be good warmed up.
Japanese>English
1

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Chikusen

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