SakenowaRecord your sake experiences and discover your favorites
富久錦Fukunishiki
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Popular Comments
Where to Buy
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
Niwa no UguisuSimilar Characteristics
IzumibashiSimilar Characteristics
Location
Timeline
ToXin
Very fruity
camelfilter1913
I will have a morning shibori.
Japanese>English
やす
Three types of Risshun morning pressed sake were compared.
Tomikunishiki was next.
The aroma of the top shelf is only the smell of the metal (tin) of the sake cup 😆 Very moderate. Probably the one that has almost no aroma even if you change sake cups.
In the mouth, fresh and refreshing acidity first spreads in the mouth, from which flows a moderately restrained sweetness and just the right volume of umami.
The finish is again well balanced with acidity that has a good sense of presence. This is delicious.
Thanks to the refreshing acidity at the entrance and exit, the wine is not heavy and can be drunk in large gulps.
Japanese>English
yh0921
Yum!
Easy to drink.
Fruity flavor
Japanese>English
ぐんまー
Here is the Tachiharu Asashibori I got today: ☀️
Tomikunishiki Tachiharu Asashibori
Prefecture: Kasai City, Hyogo Prefecture
Rice：Yamadanishiki
Rice polishing ratio: 60
Sake meter degree: +1
Alcohol percentage: 16
Japanese>English
Ryu
From Tomihisa Nishiki Co.
Tomiku Junmai Sake Fu.
This low-alcohol sake is made from 100% local Kinuhikari rice grown in Kasai City, and is the result of the power of natural fermentation and traditional sake brewing techniques.
It is a pure rice sake made from genuine rice, yet it is a sweet white wine or fruit? Fruit? It has a fruity sweetness and a firm, robust flavor!
The fruity sweetness and the strong acidity will make you surprised when you take a sip and think, "This is really just rice and rice malt ⁉︎"...(p.д.) seriously ⁉︎
It is a sake that goes well with wine glasses and Western food.
It can be served as an aperitif or as an after-dinner drink with fruits and cheese.
It is one of the most popular sake of "Fukyu-Nishiki" and has been exposed in many media...
Mainichi Broadcasting System "Kengoro
Fuji Television Network's "Ariyoshi-kun no Masanao Sanpo
Discover Japan FOOD "Best of O-okasegurumen" (Japanese Sake)
Winner of the Gold Prize at the "Wine Glass Tasty Sake Awards", etc...
Ingredient rice: ・・・・ 100% Kinuhikari rice produced in Kasai City
Rice polishing ratio: 70%.
Sake degree -60.0
Acidity: ・・・・・5.0
Alcohol content・・More than 8.0 degree and less than 9.0 degree
Japanese>English
うや
Risshun Asa Shibori arrived just a few minutes ago.
This year's sake is clear and very beautiful.
It tastes fresh right after opening the bottle.
It tastes dry and just the way I like it.
When you pour it, you can feel a little bit of density, which is also good.
I've been drinking a lot of dry sake lately.
It is good because it tastes good.
Tengumai is not gone yet, but I'll drink this one since it's a fresh sake.
Japanese>English
ジョウ
Stable and always tasty
Second flu
Couldn't drink for a while
Muscle aches and pains, golf is a mess
Japanese>English
Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Tomikunishiki Junmai Ginjyo Genshu: Harimaji in Early Spring
The Junmai Ginjo "◯◯ no Harimaji" series embodies the Harima climate, using two types of sake rice produced in Kasai City, Hyogo Prefecture: Yamadanishiki and Hyogo Yume Nishiki.
The image is of the Banshu Plain in spring, when flowers begin to bloom in the fields and the air is calm!
Sharp and refreshing aroma reminiscent of Japanese pear and green apple!
Fresh and slightly slender on the palate, with a rounded rice flavor and sweetness that spreads softly (o^^o).
In the latter half, the clear acidity and pleasant astringency tighten the whole body, and the finish is crisp and refreshing.
You can enjoy the gorgeousness and presence of unfiltered raw sake and the freshness of new sake.
 I want to cool it down moderately and pair it with light foods with spring aroma and bitter accents.
It goes well with boiled bitter rape blossoms, tempura wild vegetables, and Spanish mackerel.
Rice・・・・ Koji rice: Yamadanishiki produced in Kasai City
Kake rice: Hyogo Yume Nishiki produced in Kasai City
Polishing ratio・・・Both koji rice and premium rice are 60
Sake meter degree ... +3.5
Acidity: ・・・・・1.7
Alcohol content・・・16.1度
Japanese>English
ジョウ
The third bottle this year is one of our regulars
This is a great way to start the year.
First golf today ⛳️
It was minus 3 degrees Celsius and the greens were frozen!
Four or eight hardships
This is no fun either!
Japanese>English
ゆうぷっぷ
It tastes like sake at first, but the taste that comes later is unique and distinctive.
As the name suggests, it was the kind of sake that one would drink during celebrations.
Japanese>English
はとやま
Fruity and sweet.
Like a sweet wine.
It was my first time tasting it!
Japanese>English
サケマルコ
Sake from Hyogo Prefecture 🍶.
I am not familiar with this sake, but it is delicious!
The color is as gorgeous as the label and the ginjo aroma on the palate is good 😆✨.
Japanese>English
Fukunishiki杉原のしずく酒
ぐんまー
Sugihara no Shizuku-shu Special Junmai
Prefecture: Kasai City, Hyogo Prefecture
Rice used: 100% Yamadanishiki from Banshu
Rice polishing ratio: 70
Sake meter degree: +1
Alcohol content: 15%.
Japanese>English