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Kagatsuru純米酒・地域と共に「金沢駐屯地」
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18
ま〜くん1128
Year of manufacture: March 2024 Alcohol percentage / 15 Rice Polishing Ratio・65 Rice / Domestic rice Yeast Sake meter Acidity Amino acidity Where to buy Price・Gift (300ml) Recommended temperature range Recommended Cooking Tips・JGSDF Sake(^^)
Japanese>English
Kagatsuru純米吟醸・北陸の防人「第14普通科連隊」
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23
ま〜くん1128
Year of manufacture: October 2023 Alcohol percentage / 15 Rice Polishing Ratio・55 Rice / Domestic rice Yeast Sake meter Acidity Amino acidity Where to buy Price・Gift (300ml) Recommended temperature range Recommended Cooking Tips・JGSDF Sake(^^)
Japanese>English
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割烹 うめ笹
117
ジャイヴ
Good morning, Masaaki Sapporo! I'm curious about the assortment of drinks from the China region in Kitami as drunken kappo ✨. I wonder if there were a lot of immigrants from there in Hokkaido 🤔.
Japanese>English
Masaaki Sapporo
Masaaki Sapporo 7.5 points Ingredients : rice (60% Yamadanishiki from Hyogo Prefecture, 40% Kinmon Nishiki from Nagano Prefecture), rice malted rice (domestic) Rice polishing ratio : 60 Sake Degree : +4 Acidity : 1.4 Slight melon-like topping. The same soft aroma, mild sweetness, and umami of rice spread with a little acidity, and the slight spiciness and slight bitterness of the alcohol make the sake finish quickly and smoothly. Slightly classical, with a clean balance that goes well with Japanese food in general.
Japanese>English
Masaaki Sapporo
Thanks again, Jive 👍 I don't know how this store came to be, but I hear it's been doing this for a long time, 40 years: 🍽️
Japanese>English
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外飲み部
86
ねむち
The 22nd Hankyu Brewery Festival (9) The Kagatsuru booth. It was my first time to visit this brewery, and the people there were not very familiar with events and business. They were promoting Kaga Tea Sake, but I didn't go through with that. Toshiie Maeda Special Junmai Sake made from 60% polished rice. Sake is loose, clear, and refreshing. Junmai Ginjo A white sake with a fruity but acidic and spicy aftertaste. Fruity, but with a refreshing acidity and a spicy aftertaste. Junmai Kamisen A very good rice flavor, with a little bit of spiciness. This was my favorite. The brewery explained that it is made by the Noto Touji, a master brewer, and that it has a lot of rich umami flavors. Later, bouken-san asked me, "Wasn't the amount of sake poured for the tasting too little? I thought it was indeed a small amount and it was hard to understand...
Japanese>English
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Kagatsuru

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