SakenowaRecord your sake experiences and discover your favorites
富久心Fukugokoro
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A chart created from flavor analysis of user comments.
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bap
We look forward to this local sake every year. Rice is Miyamanishiki
During the brewing season, it is rare to meet the brewer, but it is fun to talk with him through sake.
A little bit of orizumi intertwined with the sake
Melon aroma
More acidity than sweetness
Sharp and light
It seems that the plastic flavor typical of Fukushin (not a very tasty expression) has returned to its home, and we are very happy to see it.
Taste is still a little firm
I'm looking forward to the taste getting better as the day goes by.
But it was gone before I could think of anything else.
I want to enjoy changing the taste again in summer and fall.
Japanese>English
IS01
I don't remember where I got it but it's delicious!
Japanese>English
けむとうさん
This is a special-order, non-filtered, pure rice sake from Kozonoe Shoten.
I used to avoid nama-shu because of the image that it is high in alcohol content, spicy, and difficult to drink, but I was attracted by the label "limited special order nama-shu" and bought it.
The first sip was not bad at all, but it was definitely spicy when cold. But it was definitely spicy when cold. I thought what should I do now that I bought a bottle, but by drinking it at room temperature, the dryness of the alcohol content disappeared and it became easier to drink.
I keep it in a cold winter storage room because it needs to be kept cold.
It is a delicious sake!
A bottle costs about 3,000 yen.
Japanese>English
taka
I bought 4 bottles at the end of the year and put them to bed.
Last one ‼️🍶
First the top clear...sweet ❤️
Flicked it... sour... ‼️
I thought the fizzing was over...
It's still alive and delicious!
I want to drink it carefully because it's the last one
I think... but I don't know...
Japanese>English
あああ
Easy to drink
Elegant
Just the right amount of sweetness and acidity, smooth and silky
50% Miyamanishiki
Winter Limited Edition
I usually go to the brewery to buy it, but this time I bought it at my favorite local sake shop.
Japanese>English
もともと
Delicious~.
It has a sweet, thin, umami taste with a complex mouthfeel.
It is not too assertive and goes well with all kinds of food.
An all-around easy-drinking sake.
Japanese>English
けむとうさん
23 year old active sake Morohaku. For those who support Tomikyushin, this sake will make you happy and say, "Is this year's sake ready?"!
Muddy white sake. There is a hole in the sealing stopper to prevent explosion.
It's sweet and easy to drink.
The alcohol content is 15-16 degrees, so if you drink too much, "it will come~" the next day. So I have to restrain myself.
Before opening this bottle, I opened a white wine that was also activated, so I was drinking it with water from the middle of the bottle.
I'm going to store it in a (washed) bottle of wine and challenge myself to see how it changes. I'll drink it in 6 months.
I need to get some for New Year's lol.
Japanese>English
bap
It's time for Morohaku again this year!
When I see this cloudy bottle, I get unusually excited.
It's thick, sweet, and sludgy, and doesn't disappoint!
If you don't shake it well, solids accumulate at the bottom of the bottle.
More fruity than last year's.
There are apple and pear flavors.
It has a sharpness, so you can drink more and more.
Dangerous to drink before the game against Costa Rica.
Japanese>English
クリスプ
Very clear and nice.
Japanese>English
Fukugokoro特別純米吟醸 蔵なま
Sdkappa3rd
First day of opening.
Local sake.
Flat sweetness.
A little bit of alu, a little bit of cask... and a little bit of wooden barrels.
A sweet sake that naturally accompanies meals that have long been a local favorite, such as sweet and sour stews. Sweet✕Sweet Pairing
Japanese>English
tmk391
At my parents' house. Sake from Ibaraki is also good.
Japanese>English
Chizu
100% Miyamanishiki produced in Nagano Prefecture
Polishing ratio 50%.
Alcohol content: 15° to 16° C
Acidity 1.4, Sake meter rating +1
It has a mild aroma and a refreshing taste typical of summer sake, with an initial sweetness but a spiciness that develops as you drink it.
It is the only summer sake of Tomikushin that is originally produced by a sake brewery, and since this is the fourth year for this relatively new sake, it is not well known, but I have looked forward to it without fail since the first year.
Incidentally, the name of the flower on the label is also a Reverdin's stag beetle, and from the second year onward, the name of the year is written somewhere on the label.
Japanese>English
bap
Tomikushin Morohaku bought in winter.
I transferred what I couldn't drink in one bottle to a 500ml plastic bottle and left it in the refrigerator for half a year.
The PET bottle swelled up and I was careful to open the bottle.
Gas comes out all at once and it looks like it is going to overflow.
Take a sip and you'll be wowed by the exquisite taste.
Creamy, rich and sweet biscuit!
Although there is a slight hint of Nara-zuke, it is as well-balanced as Hirotogawa nigori!
The complex flavor when rolled around in the mouth elicits an unforgettable sensation.
It is a wonderful sake to buy and drink in winter, and to drink in summer to get excited again!
Sake Banzai!
Japanese>English
としおり
Ingredients: Rice, Rice malt (Miyamanishiki)
Polishing ratio 50%.
Alcohol content: 15% or more but less than 16
Sake meter degree +2
Japanese>English
hishiki
Smooth. No acidity, moderate sweetness.
Japanese>English
FukugokoroSakuragawa Futsushu
Bullwinkle
9/10. Very understated but nuanced flavor. Light and soft texture with pepper and herbs on the finish. Very much my style of a sake.
bap
At a newly renovated and spirited standing bar for a limited time only
Participating in a project to drink with Kenjiro Shiina, the head brewer of Tomikushin
Houou
Junmai Daiginjo with 35% Miyamanishiki polished rice
Light and refreshing with a hint of sweetness
A beautiful and luxurious sake that makes you think that the Miyamanishiki does not need to be cut down to such a low level.
Daiginjo Fukuro-hari
Yamadanishiki 40% polished rice
The same tank and different tobin as the sake entered in this year's National New Sake Competition
According to Mr. Shiina, the first tobin is thicker and more suited for the competition.
The mellow aroma and elegant, rich sweetness are just like the sake being entered in the competition!
The top flavor you want to taste at least once a year!
Junmai Ginjo Genshu
Miyamanishiki 50% polished rice
Flagship of Fukushin
Toji Shiina is a master in handling Miyamanishiki!
This is a gem of a Miyamanishiki that is sweet and has a sharpness to it.
A taste that is still very relaxing
It was a happy time to drink while listening to the brewer's story.
At Kinase, a standing bar
Japanese>English