htneroazzuro
Mildly sweet with a slight savory and fruity taste that is easy to drink yet elegant.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
亀の翁Kamenoo
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Popular Comments
Brands from Kusumi Shuzo
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
KoshinoyukitsubakiSimilar Characteristics
Location
Timeline
SIM3393
Sake rice, Kame-no-o. Junmai Daiginjo, Kame no O. I opened the bottle with great pleasure.
It has a fruity, clear mouthfeel. The aroma of the ginjo was moderate. The umami flavor is not too strong and seems to be draining away. I see. I can see why.
We had a wonderful combination of lightly salted red chicken, Nagoya Cochin, and rock oysters from Sato Farm, all served simply with good sake.
Japanese>English
酔生夢死
Kame-no-o" is a "phantom sake rice" that was cultivated throughout the Tohoku region during the Meiji, Taisho, and Showa eras, but disappeared due to its susceptibility to disease and pests, and its tendency to fall over easily.
When Kisugi Kusumi, the sixth generation of Kusumi Sake Brewer, heard this from an elder Echigo Touji, he was filled with romance and said, "I really want to make sake with that rice! In 1980, he obtained 1,500 grains of Kame-no-o rice from the Niigata Prefectural Nagaoka Agricultural Experiment Station, harvested 4,800 kg two years later, and brewed his first bottle with 600 kg in December. 5 years later, the manga "Natsuko's Sake," based on the sake brewing process using a reproduction of Kame-no-o rice, began serialization in comic magazines, and in 1994, the TV drama "Natsuko's Sake" was produced. In 1994, the TV drama "Natsuko's Sake" was broadcast. In 2008, the world-renowned wine critic Robert Parker Advocate rated sake for the first time and awarded it "No. 1" out of 800 brands nationwide with the highest Parker point of 98.
Ingredients: 100% contract-grown Kame-no-o
Rice polishing ratio 40
Alcohol content 16
Sake meter degree +4
Acidity 1.4
12 degrees Hanakairo
Refreshing aroma, more flower than fruit
Soft mouthfeel
Slightly sweet like dried persimmon
core of acidity cuts through the sweetness.
The lingering finish is very fragile and very beautiful.
Japanese>English
Yaz
A souvenir from a business trip to Niigata.
My colleague introduced me to Miyakoya and I bought it.
It was a very tasty sake with the beautiful lightness and umami of Niigata.
The bonito was also very nice and fatty, so it made for a good dinner.
Japanese>English
yoshi
clear and mellow
Delicious sake
Japanese>English
yoshi
Easy to drink.
It is such a delicious sake that you can't help but drink too much.
I am looking forward to drinking the 3-year aged version.
Japanese>English
Satchan
This is the model sake for Natsuko's Sake.
Japanese>English
Kamenoo三年熟成 純米大吟醸
いっく
Past records ✍️.
This was good, it was complicated 😌.
I found myself finishing it 😂.
Japanese>English
寿梨庵
I went to Teradomari for some business. The navigation system led me to a road I didn't remember. I saw a building that looked like a brewery at the back of the right hand side, and when I passed a wooden sign along the road, I thought it might be⁉️ and went back... it was a sacred place after all. I didn't know the location of Kusumi Brewery, right?
This happened to me the other day, and I thought I'd better open this, which I've been saving for a while.
It's a simple sake, but it's full of flavor. The aroma of rice rises to the surface. When you taste it, you will find a light apple and Japanese pear-like ginjo aroma. After that, the flavor of the rice spreads slowly without any miscellaneous flavors, which I think is worth mentioning. As the temperature rises, the flavor increases, and the lingering aroma and bitterness become stronger. This should be drunk at room temperature.
Maybe it's because I've been to the rice paddies, but I also had the sensation of smelling the earth. Maybe I'm imagining it ^^;
Japanese>English
kizens
Mild aroma. The aroma is not green, but it has the aroma of boiled spinach, red beans, and aged grain flavors like white wine.
Decent sweetness and astringency. Plenty of body and good rice flavors that would go well with nikkis or grilled foods. Mellow with age, even though I foresee hardness, and it's aged for 10 years.
Very dense, the flavor is so strong that you can feel the numbness on the tongue.
Goes well with horse mackerel sashimi and grilled sea bream.
The second day. It should not be my favorite, but it is very good.
Goes well with meat and potatoes finished with Hello Cooking Sake from Shizengo.
Day 5. Paired with rock salt from the Alps and seaweed from Kanehiko Ishiguro Nori.
Japanese>English