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崇薫Sukun
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Flavor Chart®

A chart created from flavor analysis of user comments.

Sukun Flavor Chart

Flavor Tags ®

Tags generated from flavor analysis of user comments.

Timeline

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19
Norio
It smells good and has a good sweetness in the mouth. The aftertaste is sour and astringent. I enjoyed drinking it while listening to the sound of the rain!
Japanese>English
Sukunすうくん純米吟醸原酒生酒無濾過
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30
YUKO
❤️❤️❤️ A fresh sake with a gorgeous aroma and sweet taste. Smoked oysters and smoked shishamo roe with cream cheese. Katsuo no Yamakake. The sweetness is enhanced when combined with sashimi. It felt sweeter about 5 days after opening the bottle. 8 days after opening the bottle, the flavor remains the same. Saikyo-grilled Spanish mackerel. Seasoned herring roe fried butterbur, pork and fried bean curd. Butterbur is delicious in spring. But today's snack was better with Junmai sake.
Japanese>English
Sukun純米吟醸純米吟醸原酒生酒
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松澤酒店
64
hiro
100% organically grown Gin no Sato. The rice polishing ratio is 58%. The aroma is just a little pear, young melon and muscat. After a solid sweetness, a good acidity and a slight bitterness follow. The alcohol content is 17 degrees, but you don't feel the alcohol so much and it's easy to drink 🥴. It's good 😊.
Japanese>English
Sukun自然農法栽培純米吟醸
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3
Sweet and crisp taste. Fruity but refreshing. The aftertaste is sour with a hint of alcohol and a slight bitterness.
Japanese>English
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18
kenji
★★☆☆☆ Advance to the national conquest The taste is much cleaner, I think I felt a little insufficient. It is a sake that does not interfere with food.
Japanese>English
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29
tomoさん
I bought this sake because I thought I hadn't drunk much local sake in Kumamoto recently. The aroma is mild, and you can feel the sweetness and acidity, but the spiciness comes soon. It's a sake to go with meals. It's a little hard because it was just opened. I'll leave it for a while.
Japanese>English
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27
Nori
I bought a drink that a friend of mine had recommended to me on the internet for the first time. The only sake from Kyushu that I knew of was Nabeshima and Koro. This drink is very good. The aroma is mild, but it has a lactic acid aroma, a pleasant sourness and a bitterness. It's a great way to combine with food and amplify the flavor without interfering. The rice was grown in a very rich soil and water. It was a splendid one🌱. Alcohol content: 16%. Rice polishing ratio: 58%. Sake meter value: +1 Acidity: 1.6
Japanese>English
5

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