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此君Shikun
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Flavor Chart®

A chart created from flavor analysis of user comments.

Shikun Flavor Chart

Flavor Tags ®

Tags generated from flavor analysis of user comments.

Timeline

Shikun純米吟醸中取り
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31
田んぼソムリエ
47 prefectures, the memorable last one piece is this! The lactic acid aroma spreads gently, and the aftertaste is sweet and thick. But the return breath is a refreshing lactic acid aroma, so you can keep drinking! The blue label is sweet and the red label is dry, and when I tasted them, I was surprised to find that they were the complete opposite! The blue label is sweet and the red label is dry. The Origarami Nama was only available in 1-square-bottle, so we went with the once-heated Yogo-bottle that we could keep in the fridge. The owner's kind and accurate taste advice was also great.
Japanese>English
takeshon
Good evening, Mr. Tambo Sommelier😃. You have conquered the whole country! Congratulations! The last one was in Tottori, wasn't it? I'm not sure if I'll be able to do it. I'll be back soon.
Japanese>English
1
tmnara
It has a wild, spicy flavor with plenty of gusto, and a powerful, dry finish that gives it a unique presence.
Japanese>English
tmnara
It smells like Shaoxing wine, and tastes more like sake than Shaoxing wine, but with a Shaoxing-style flavor. It was a sake that would go well with Chinese food!
Japanese>English
tmnara
Junmai unfiltered fire-aged sake, Shippo label 27BY Tottori Tamasakae 70% Polishing ratio +14 Acidity 2.6 JSA No.7 19-20
Japanese>English
Shikun純米吟醸 紺ラベル 乳酸菌酒母仕込み純米吟醸原酒生酒中取り無濾過
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62
1000_leaves
Manshu Ikko" Ordered goods We use 100% "Tamasakae" from Tottori prefecture, polish the rice to 55%, and press it as it is. It is a limited Junmai Ginjo-shu with a dark blue label. It is a limited Junmai Ginjo sake. The sake mother is made using the "Sanki Amazake moto" method of high temperature saccharification and the addition of lactic acid bacteria, without using lactic acid for brewing. Takada Shuzo Co. Konokun Junmai Ginjo Dark Blue Label Lactic Acid Bacteria Sake Mother Brewing Non-pressurized Nakadori unfiltered undiluted sake
Japanese>English
Shikun紺ラベル 乳酸菌酵母仕込み純米吟醸原酒生酒無濾過
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山長 梅田店
家飲み部
81
bouken
I thought Tamahie was a dry sake, but it's made with lactobacillus yeast. It's sweet and sour. It's more suitable for warmed sake than cold sake. It's delicious cold, though.
Japanese>English
bouken
It has an atmosphere similar to that of wine yeast and bodhicitan sake.
Japanese>English
bouken
And citrusy or tangerine-y.
Japanese>English
bouken
Hmmm... Like Takanaga or Gozenshu's Bodacious Malt.
Japanese>English
Shikun紺ラベル純米吟醸原酒生酒無濾過
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16
garacchi
The aroma was not so fruity, but rice! The taste is also full of rice flavor. The sweetness of the rice gets stronger day by day, but the aftertaste is crisp.
Japanese>English
Shikunしくん 黒ラベル純米原酒生酒無濾過
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14
YUKO
❤️❤️❤️ 乳酸系のしっかりした酸です。お肉料理に合わせて。 燻製ステーキと豚レバーペースト。
Shikun純米 黒ラベル無濾過生原酒
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4
ホソイト
¥2700 爽やかな香り、スッキリしているがドライな旨みと力強い酸が特徴 柑橘系の酸がとがりすぎずに流れるのでやや軽めにも感じますが、低精米70%のしっかりした飲み応えはこのスペックならでは。
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7
2P8F
夏酒 純米吟醸 金魚ラベル 貰い物で冷蔵庫で冷やしておいたらもう11月....... 爽やかで酸味と辛さがちょうどいい。良い照りをしています。 冬に飲んで申し訳ない
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9
酒主T
此君 純米吟醸です。もう味を評価するのが難しいのですが、これもイイね〜。香り弱いけど、きちんと吟醸酒の味で、旨味あり、そしてベタベタ感無し。鳥取スゴイぞ。
bouken
こんばんわ。開封後、数カ月常温で放置してもあまり味変わらなかったので熟成するのも面白いかもしれません。
Shikun紺ラベル純米吟醸原酒無濾過
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山長 梅田店
家飲み部
12
bouken
重めでガツンとした味!苦手なタイプの味なはずだけとコレはいける!生も飲んでみたいなぁ。
bouken
燗にすると良さそうなお酒。
bouken
日本酒度書いてないけど結構な辛口だと思う
bouken
数日経ったら当初より辛み増した気がする

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