SakenowaRecord your sake experiences and discover your favorites
どくれどくれ
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
BanshuikkonSimilar Characteristics
KuzuryuSimilar Characteristics
Timeline
sakepower
It's for my drinking record 🍶📸.
Japanese>English
ごう
Elegant ginjo aroma with a nice fragrance. Smooth and clean acidity spreads over a firm mouthfeel with a hint of sweetness. The sharpness is good and disappears quickly, but there is a slight bitterness at the end. It has good body and sharpness. I like it!
Japanese>English
sake
Master's store in Hiroshima (6)
Japanese>English
ぽん太
Dokure is really good.
He said Kurei squeezes it differently. Summer sake.
Japanese>English
ぽん太
Doreru Yum!
The winner among the drinks of the day! I mean, I really like the taste. Great taste of rice and a hint of sweetness!
Japanese>English
しみー
A crystal silver with a faint turbidity.
This is also basically ethyl caproate-based. Apple, pear, melon, acacia. Ueshin powder.
Smooth sweetness and acidity here too.
It was tasty and delicious.
Japanese>English
ひろぴぃ
Kochi
DODURE Junmai Ginjo Ordinary or maybe A
Japanese>English
Johanbtokyo
bit fruity aroma. taste is fairly dry with plenty of umami and a touch of fruitiness. 4.00/5
もんがむ
Dokure? → It was Dokure. Meron?
Last night was the first time in a really long time that we drank out in a small group. ♪
#Japanese sake club
Japanese>English
Jule
"Kure's limited edition sake "Dokure".
It is a dry sake with a fresh feeling and goes well with salted bonito.
The ginjo aroma is also good.
Gin no Yume
Rice polishing ratio: 50
Sake meter: +5
Alcohol content: 17.5
Japanese>English
DokiMo
This is another brand of Kure. This one is easy to drink because of its gorgeous aroma, refreshing acidity and sweetness.
It is one of the candidates for repeating.
Japanese>English
りんりん
With cheese. It was also great.
Japanese>English
