SakenowaRecord your sake experiences and discover your favorites
奥能登の白菊Okunoto no shiragiku
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Popular Comments
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
Location
Timeline
ちゃんま
Rescue Shirakiku, which is quite rare.
I prefer the honjozo, which has more sharpness.
It was very tasty!
Thanks.
Japanese>English
ことり
Hoping for Recovery
Manufactured by Aburacho Shuzo
As the label says, it has a mildly sweet banana aroma. It is full of light sweet and sourness and freshness with a silky gasiness and a hint of minerality.
The gentle bitter acidity on the back palate is also nice.
Japanese>English
とりどり
3.5
It is fruity and refreshing, with a classic flavor. I drank it cold, but it looks good warmed up too.
Japanese>English
WOM
It's completely winter. One year has already passed since that day.
I will never forget Noto's sake. We must continue to support Noto!
So, here is a sake brewed by Kaze no Mori and Aburacho Shuzo using an original recipe from Shirakiku in Okunoto. Hard water from Nara is filtered to match Noto's soft water, and Kanazawa yeast is used.
I think Shirakiku brewery expresses the flavor of rice well.
It is a gem that shows the high level of quality.
Japanese>English
GoldW
Honjozo and Junmai-shu Neine were waiting to be filtered and bottled at the beginning of the year.
The entire tank was damaged by the disaster, and the sake was transferred to the only functioning thermal tank, mixed, and bottled at Yoshida Sake Brewery.
Japanese>English
きまぐれ
pure brew (e.g. sake, soy sauce)
Clear. Umesu! But it also has sweetness. There is also a hidden richness. But it has beauty and umami. That's all there is to it. Endlessly lazy sake. Pear. 92 points
Sweetness: 3.3
Dryness: 2.7
Hinted aroma:3.1
Acidity: 2.7
Japanese>English
夢茶苦茶也
Shirakiku made at a brewery in Hakui
I don't know when it was made in Okunoto, but it was sweet and bitter and delicious.
It was time to go.
Japanese>English
Okunoto no shiragiku本醸造＋ R5BY 一回火入れ
シシ神
The usual standing
Go to the store: 🏃♂️➡️🏃♂️➡️🏃♂️➡️
After the earthquake, they are finally able to start the renovation work.
It is still difficult to resume sake brewing.
✨Shirafuji Brewery
The sake is a merger of the rescued "Honjozo" and "Neine".
Sake made by merging the rescued "Honjozo" and "Neine" 🍶.
Then, a sip...Mmmm...delicious!
The umami spreads in your mouth!
It's delicious 😂! Delicious!
Japanese>English
まさまさ
I got it lukewarm, but it was very tasty.
It's sweet and refreshing.
You can drink it easily.
Japanese>English
勉強中
I found this 🧐 at Aji no Machidaya a while ago.
It was an easy drink, soft on the palate with a main taste of subtle sweetness that is typical of one-cup 😊Ishikawa sake in general is very distinctive😁.
But still, it suddenly got cold, so I felt delicious ramen today 🍜Autumn of appetite, autumn of new sake, and my stomach and wallet are very busy 😋.
Japanese>English
＠水橋
#Don't Stop Sake in Noto Project
Okunoto Shirakiku Original Recipe Reproduced Sake Special Junmai
Alcohol: 15%.
Polishing ratio: 73% Yamadanishiki, 27% Gohyakumangoku
This is Mr. Shirafuji. This is Mr. Shirafuji, and although the place where it was made is different, it is somehow the same Shirakiku as usual.
I think I understand, but I don't know.
In any case, we enjoyed this precious sake made jointly with Mr. Shirafuji.
Japanese>English
＠水橋
#Noto Sake Don't Stop Project
Okunoto Shirakiku Eiheiji Hakuryu Collaboration Brewing Special Junmai Sake
Rice: 73% Gohyakumangoku, 23% Yamadanishiki
Rice polishing ratio: 55
Alcohol content: 15
I just noticed that when you put the two bottles side by side, the label becomes Noto. Wajima was flooded after festivals resumed in many places after the earthquake. Heartbreaking😣.
I opened the first bottle with Fukui yeast. The aroma is so smooth. It seems to enter through the nose before going down the throat. I feel it has become clearer after a bit of laying down 😄.
Japanese>English
Masaaki Sapporo
8.5 points (wife: 5.5 points)
Rice used: 73% Gohyakumangoku, 27% Yamadanishiki
Yeast used: Kanazawa yeast
Rice polishing ratio : 55
Alcohol content : 16
Sake meter : 3.0
Acidity : 1.5
Purchased at SAKAMOTO SHOTEN Sapporo Store (Chuo-ku, Sapporo)
Poko when opened
No gassy feeling
Slight melon-like topping
The same soft aroma, slight sweetness and umami of rice spread with a moderate acidity, a little bitterness and a slight spiciness of alcohol, and it finishes quickly.
The well-balanced and fluffy aftertaste is classical with a modern touch, and goes well with meals and is of course delicious on its own.
It goes well with Tororo rice and a meat bento box with Kinshi's hormone.
Japanese>English
Okunoto no shiragikuオリジナルレシピ再現酒
NASUMAN404
After finishing today's work, I have dinner. I thought about cutting back on alcohol because I have a reception tomorrow, but something about the non-alcoholic beer seemed a little tasteless, and I contemplated one of the two sake sets, Noto's Shirakiku by Kaze no Mori, a reproduction of an original recipe. Then my wife suggested a little sake because we were out of cooking sake.
We had a bottle of Okunoto Shirakiku brewed with Kanazawa yeast and Yamadanishiki, which survived the disaster, and soft water (hard water softened by filtration) at the Aburanaga Sake Brewery in Kaze no Mori (Wind Forest). It is delicious, with a banana-like aroma and a slight bitterness. The flavor and aroma are more distant from the Kaze no Mori atmosphere than the collaboration brew with Kaze no Mori. Junmai Daiginjo-Unfiltered and Hi-ire with a 50% rice polishing ratio and 16% alcohol by volume.
Don't stop #Noto's sake!
Japanese>English