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総乃寒菊Fusano Kankiku
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A chart created from flavor analysis of user comments.
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Timeline
ひなはなママ
Kangiku and Kenaiyama 50 Chronicle were opened 🎉.
Today is my favorite Kangiku, Kangiku Mama: ❣️
Refrigerator overflowing with new sake...
The fridge is jam-packed with Kangiku...
No time to be sparing anymore...
I must drink more and more Kangiku towards the end of the year💦.
So today, I'm going to drink Kenaiyama ❤️
I drank it last year, but I don't know how it was 🤔.
I think my husband raved about it...
Kenaiyama is a rare rice produced in Tokushima Prefecture 🌾.
I will be thankful to have it again this year 🥂.
First of all, the aroma!
Slightly sweet aroma.
When you put it in your mouth, the sweetness is less than expected.
From the mid-palate, astringency and bitterness appear along with a sense of gas, and the three intertwine with each other, finishing nicely.
No spiciness
Wow, it's delicious!
The sweetness is quite moderate among the chrysanthemums, and it has a mature taste.
The astringent and bitter taste is also the most assertive among the kangiku.
I am not good at bitterness and astringency, but this Kenaiyama has the perfect spoonful of flavor that even I can taste. ☝️
It goes well with meals, but it also has an unstoppable flavor that makes it easy to drink on its own.
If this is brewed with such precision and calculation, I think it's really brilliant. ☺️
I knew it!
My husband raved about it this year too 😉🙌
Japanese>English
Kano
Good morning, hinahana mama 😊.
Kenaiyama is good 🤩.
It's my favorite drink too😍.
But the storage problem, it's a pain 😅.
Japanese>English
こぞう
Hina Hana Mama
Good morning♪
I think it's a mix of the name Aizan with Shikoku's rare sake rice Ken Aizan 🤩 Shikoku's Kenzan ⛰️? I'd like to try it ☺️
Japanese>English
ichiro18
Good morning, cold chrysanthemum mama 😃.
It's hard if you don't plan ahead and think about the fridge 😅.
I've never had Kenaiyama sake, but the adult Kangiku is nice and calm and bitter ✨.
It's good that your husband is also a big fan of it 🥰.
Japanese>English
ぺっほ
Hina Hana Mama 🩷 Good morning, ‼️ looks delicious! I wonder if there is a connection between Ken Aizan and Aizan🤔It certainly has a sweet aroma and a hint of bitterness, the characteristics of Aizan! I would love to meet the Ken Aizan that Papa raves about 🥰!
Japanese>English
ひなはなママ
Hi Kano😃Thank you for your comment...
I think Kenaiyama has the most un-chrysanthemum-like taste of all the chrysanthemums 🥹The fridge finally overflowed 😱....
Japanese>English
ひなはなママ
Hi Kozou 😃Thanks for your comment...I see you use Kenaiyama and 寫楽 too! I'm learning a lot 📚I would love to compare them 🧐.
Rare sake rice, that's why it's such a pleasure to drink it 🥰.
Japanese>English
ひなはなママ
Hello ichiro18😃Thank you for your comment!
It's a very bitter taste, but it's not bad at all 🤤It shows a different face of chrysanthemum 👍But what should I do with my refrigerator 😩?
Japanese>English
ひなはなママ
Hi Pekho 😃Thank you for your comment!
This is Aizan grown at the foot of Mt. Kenzan. ❤️ I guess Aizan is not as sweet as it seems! In my opinion😅
I might recommend this one to you as well 😃It complements your food well 😃.
Japanese>English
Fusano KankikuOCEAN99 銀海-Departure- 純米吟醸 無濾過生原酒
まっちー
Sono Kangiku's OCEAN99 series.
The sweetness of Shiroginkai has been removed and it tastes more like sake. The sweetness in the mouth combined with the ginjo flavor is very tasty😋.
100% sake brewing rice
Polishing ratio 55
Japanese>English
Fusano Kankiku電照菊 純米大吟醸 山田錦50 おりがらみ無濾過生原酒
Fusano KankikuOCEAN99 銀海 Departure 無濾過生原酒
sakecom
Delicious
Schwarzenegger
Japanese>English
Fusano KankikuOCEAN99 白銀海-Snow Sea- 純米大吟醸 にごり無濾過生原酒
まっちー
Sono Kangiku's OCEAN99 series.
The only nigori in the series. It was so fizzy that it stirred as soon as the bottle was opened, so I had high expectations even before I sipped it 🤩 and it was great to drink. Very tasty 😋.
100% Gohyakumangoku grown in Chiba Prefecture
Polishing ratio 50%.
Japanese>English
ごう
Kangiku OCEAN99 Series Ginkai-Departure- Junmai Ginjyo Unfiltered Nama-shu
The ginjo aroma has a pear-like rice aroma.
When you drink it in a sake bowl, it has a smooth texture and a clear acidity that gently spreads and combines sweetness and deliciousness.
The soft, tangy acidity is layered with sweetness and umami.
The soft, tangy acidity can be felt in the middle part of the bottle, and the umami and sweetness that follows like a wave leaves a moderate aftertaste in the aftertaste.
Capsicum tends to have bitterness, but I always feel that there is not much bitterness in Kangiku.
This is a matter of taste, but I think there are many people who like it.
Japanese>English
Pei
It appears to be a junmai ginjo, the first new sake from Kangiku, a seasonal brewery. The aroma is fresh, the mouthfeel is sweet with little acidity, but it is relatively crisp and seems to go well with food. The price is not too expensive!
Japanese>English
ばび
Denshikumi Chrysanthemum
Stable taste, juicy and sweet
100% Yamadanishiki produced in Hyogo Prefecture
Polishing ratio 50%.
Alcohol content 15
Japanese>English
りょうすけ
A crazy awesome gas feeling!
I almost blew up if I wasn't careful!
The taste is of course great, with plenty of silky nigori and sweet juicy chrysanthemum.
I drank Ginkai a while ago, but I think I prefer this one.
Japanese>English
Fusano Kankiku39-Special Thanks 2025 純米大吟醸 無濾過生
tasuku
@Charcoal Grill Yamatake Shoten
Japanese>English
Fusano Kankiku39-Special Thanks 2025- 純米大吟醸 無濾過一度火入原酒 中取り
tasuku
@Charcoal Grill Yamatake Shoten
Japanese>English
(カワダ調べ)
Kankiku Ocean Ninety-Nine Hakuginkai
The only nigorigo of Kankiku. Lactic acid bacteria soda-like as written.
Mr. Yanagishita, the toji, originally worked as an aircraft mechanic for JAL at Narita Airport, but his attachment to his hometown of Chiba and his desire to "do work that only I can do" led him to the path of sake brewing. After joining Kangiku Meikozo in the beer brewing department, he was selected to be the toji (master brewer), even though he had no experience, when the previous master brewer retired. He initially trained under his predecessor and is now in charge of sake brewing as a toji.
The name "Kangiku" is said to have come from the appearance of Kangiku (chrysanthemums that bloom in winter), which bloom strongly and beautifully even in the coldest season.
Japanese>English
湘南の漢
I thought about which sake to pair with the raw fish of the Walasa we caught.
I chose this sake,
I chose Kangiku's new sake.
The sound of opening the bottle was as good as ever,
It is a proof of its vigor.
It is gorgeous and juicy on the palate,
It has a well-balanced taste with just the right amount of sweetness and acidity, and the gasiness makes it very easy to drink. It is delicious.
I was going to drink it in small sips, but it soon became empty.
Japanese>English
Fusano Kankiku白銀海 Snow Sea にごり無濾過生原酒
フリーター一代男
I made a reservation and bought it at Nihon-ya. This is one of my favorite Kangiku, so I can't miss it! I didn't drink it immediately after purchasing it because I have been having more opportunities to drink classic sake recently, so I wanted to keep a good balance.
When I opened the bottle, the lees started dancing and I thought, "Is this going to blow out? I was surprised because I had never experienced this with Shiraginkai, or rather, Kangiku. I don't need to tell you how good it tasted, but I drank all of it in one day due to the problem of the refrigerator 😓I'll just say it was the last tasting before my health checkup 😌.
Japanese>English
yu yu
Kangiku OCEAN99 Series Starlight Sea
I've been invited to have a drink at home,
I want to bring a rare sake...
You look so nice ✨.
The aroma is amazing ♡♡♡ pizzazz 🫧 juicy ✨
but it disappears in your mouth with a swoosh 🌠 shooting star.
This is unstoppable (º﹃º♡)
⬇Excerpts from various parts⬇
Conveying the climate
Various expressions are shown in each season,
Kujukurihama beach, not far from our brewery.
This is a seasonal series that expresses the uniqueness of Japan and
This is a seasonal series that expresses the uniqueness of Japan and the unique characteristics of this region.
Unfiltered unpasteurized sake
ALC: 14 degrees Celsius
Brewing year: 2024
Sake degree: -10
Rice polishing ratio: 50
Amino acidity: 0.7
Acidity: 1.3
720ml ¥1,925
This is the third summer-only sake in the "OCEAN" series, which is inspired by the Kujukuri Coast of Kangiku brewery.
This is the third summer limited edition sake in the OCEAN series, which is inspired by the Kujukuri Coast.
It is a Junmai Daiginjo unfiltered unpasteurized sake made from "Comet," Hokkaido's preferred rice for sake brewing, and polished up to 50%. HOSHIKAI" is themed on "the sea on a summer night,
It has a gorgeous aroma,
The taste is very juicy, but the aftertaste disappears easily from the palate,
The aftertaste is very typical of Kangiku, and disappears easily from the palate.
Enjoy it slowly with a glass of fragrant wine at a leisurely time in the evening.
Please enjoy it slowly with a glass of fragrant wine at a leisurely time in the evening.
Japanese>English
ma-ki-
Good morning, yu yu!
Hoshikai is delicious 😋.
It is a memorable sake that made me a fan at once because it tasted as good as the rumors 😍.
I had a good drinking time at a home drinking party? It was a good time for drinking at the party 🤗
Japanese>English
owatasanhm
Sweet at first and on the tongue
Fresh
Gaufiness
Japanese>English
Fusano Kankiku白銀海 にごり無濾過生原酒 純米大吟醸
たかひろ
Very gassy
There is an omission.
The aroma has a strong sense of rice
There is sweetness and acidity of lactic acid bacteria drink and apple type.
Mineral taste
There is a delicious taste of rice.
There is a little astringency
Japanese>English