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日置桜Hiokizakura
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Hiokizakura
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Location
249 Aoyachō Ōtsubo, Tottori,Open in Google Maps
Timeline
osakanosakenomi
It seemed quite dense, but had a delicate flavor. We had it warmed.
Japanese>English
たまこ
Today it was a little more bitter.
Japanese>English
ミセスサッカロ
Warmed up 😆
Sake from all over the U.S.
but it's delicious 😝😝😝😝😝.
I don't like heated sake
I don't like it when it gets lukewarm 😅😅😅 I drink it right away.
I drink it right away😅😅
I was thinking
I can gobble it up!
Delicious and fun drink😆😆😆😆
Japanese>English
akikoda3
HIKIZAKURA NAMAEMOTO TAMAEI Junmai-shu R3BY
Rated 4.4
Rice: Tamakae, Polishing ratio: 70%, Alcohol 15-16%, Sake meter: +14.2, Yeast: brewer's yeast, Acidity: 2.4
This junmai sake is brewed in a traditional "nama-moto" sake mother using an ancient technique. The involvement of various microorganisms such as lactic acid bacteria and nitrate-reducing bacteria produces a more complex, multifaceted, three-dimensional flavor.
Designed at 55°C, it has a mild, yet firm profile. It has a sense of maturity and a slightly Shaoxing-style flavor.
Japanese>English
Hiokizakura生酛純米 本懐の盃
しずく
Strong habit, yellow color, delicious taste of rice
80% polished rice ratio, robust and umami type
Japanese>English
sularis
Purchased as a souvenir from Tottori
Japanese>English
akikoda3
Hiokizakura R4BY Namaoto Junmai Sake
Rating 4.5-4.6, rice polishing ratio 70%, no yeast added, alcohol content 15.0-15.9%, sake degree 10.5, acidity 2.7, R4BY, production date September 2025
Junmai-shu brewed using the traditional "nama-moto-zukuri" technique, which has been handed down since ancient times. The rice used for this sake is "Goriki," a Tottori sake rice that was once almost lost to history. The natural yeast that lives at the Yamane Sake Brewery gives the sake a simple, yet deeply savory and unique flavor. Warm up the complex flavor of the wild fungus.
Set the temperature at 62℃. A perfect balance of sweetness, umami, and acidity. The acidity is not too strong.
Japanese>English
とっきー
It is a distinctive sake!
First of all, it is dry.
The sake level was +13.0.
It has a strong taste of rice, but also has a sharpness.
The yellow color is probably the answer to the fact that the label says "˜No filtration process' rather than that it has been aged.
It has a good flavor.
I like the attention to detail.
I heard that sake from Tottori Prefecture is often drunk warmed, and I think this sake will have a different flavor when heated.
Japanese>English
タロウ
The color is a yellowish golden yellow.
The aroma appeals to me to warm it up. Black tea, iso, banana, big white flowers, mushrooms.
Sourness and astringency, texture smooth but with a squeaky clean finish. The layers of flavors are pleasant, but it's not enough to say it's delicious as it is! I can't honestly say that it is delicious as it is. Anyway, I had to heat it up to get it going.
So we warmed it up.
This is it.
It has a depth and umami that I can't describe in one word. The sweetness and acidity are relaxed. The astringency and bitterness also accentuate the depth of flavor.
It is not a simple taste, but it is definitely delicious. It is a wonderful sake that will soak into your body.
Japanese>English
辛口派
70 percent commission
Clean, firm
with raw oysters
Japanese>English
