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Hiokizakura糸白見
18
タロウ
Series of Drinks at the Restaurant @ Kuise Itoshiromi 29by. It was stored at room temperature, so the changes due to Maillard reaction are likely to be significant. It has a gentle aroma of aged caramel and black tea. I think the volume of sweetness has increased in the taste as well, but still the complexity and volume as a flavor is irresistible. I wonder what kind of flavor it will have in my Itoh Hakimi, which I have not been able to open for some time.
Japanese>English
Hiokizakura長期熟成酒 時の匠純米古酒
熟成古酒 Élevage
37
やす☆
The color is a golden yellow. It has a refreshing mouthfeel, with an acidity similar to that of a sake yeast yeast yeast, and a rather light taste with a long aftertaste that gives it the appearance of a matured sake.
Japanese>English
Hiokizakura山燗四温純米
66
おかえり寅さん
It is said to be a joint project brewed by four breweries in the San'in region (Hiokizakura, Jyugokuhi, Tamasakura, and Fusotsuru) under a unified standard of 70% polished rice with Yamada Nishiki. We are looking forward to seeing how the characteristics of each brewery will be brewed. This time we received a bottle from Hiokizakura.
Japanese>English
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