osakanosakenomi
It is fresh and dry.
Japanese>English
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
Location
Related Articles
阪神・淡路大震災の年から30年貯蔵。兵庫県・富久錦の長期熟成酒「1995」が、1/17(金)より50本限定で販売中 | 日本酒専門WEBメディア「SAKETIMES」
日本テクノロジーソリューション株式会社（兵庫県神戸市）は、阪神・淡路大震災が発生した1995年1月17日に富久SAKETIMES | 日本酒をもっと知りたくなるWEBメディア兵庫県加西市で味わう「富久錦」─ 旅に出たなら、御朱印ならぬ御酒飲を。 | 日本酒専門WEBメディア「SAKETIMES」
旅に出かけたら、その土地の銘酒を味わうのも楽しいですよね。 訪れた証に、"御朱印"ならぬ"御酒飲"を。というこSAKETIMES | 日本酒をもっと知りたくなるWEBメディアTimeline
Anthony Laurence
Wrong one but from Hyogo. Best of the three!
るるちゃん
備忘録
Tom in Tokyo
This is a comment from an amateur sake lover. The store owner said it was made using a traditional sake yeast yeast, which is not my favorite, but I drank it because I heard it was recommended. It is not like a sake made from a sake yeast yeast yeast, but the sweetness of rice spread out. The strength of the rice shines through in this sake. It seems that this sake is made with minimal heating and filtration to preserve the original flavor of junmai sake, and although it may be bad to say, I felt the aroma and taste of fine mirin.
I am thankful that I can drink good sake again today.
Japanese>English
Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Tomikunishiki Junmai Daiginjyo "Zuifuku" Arabashiri Nama-nama Sake
Mizuhuku" is the flagship product of Tomyuniki... "Zui" expresses the freshness of Junmai Daiginjyo, and "Fuku" represents the image of happiness that fills your mouth when you taste Junmai Daiginjyo.
This is the Shiboritate+Arabashiri version of such a sake!
The aroma is gorgeous, yet gentle and elegant, and although "arabashiri" generally has a rougher image, it flows smoothly down the throat.
The aroma is gorgeous, yet gentle and elegant, and the aftertaste is tightened at the point of lingering pleasantly.
I personally recommend not to over-chill it, so you might want to take it out of the fridge a little before drinking.
It is also recommended to warm it up to lukewarm, though you may feel it is a bit wasteful.
It has a soft and elegant aroma, and the whole wine is well-balanced.
Rice used: ・・・・ 100% Yamadanishiki produced in Kasai City
Rice polishing ratio: 40
Sake meter degree・・・+3.0(Slightly dry)
Acidity: ・・・・・1.5
Alcohol content・・・15.6 degrees
Japanese>English
ヒロ
Outside drinking.
Ekimarche Osaka Yamanaka Sake Shop.
100% Kasai rice
The alcohol content is low at 8%.
The aroma is sweet but clear. It is like a white flower.
The color is slightly yellowish. It is like white wine.
Sweet and sour on the palate. The sweetness is like green apple. Then, it has a surprisingly sour taste. It is like vinegar. This kind of sourness may not be found anywhere else.
Even though it is sour, it feels fresh on the palate, so there is no unpleasant aftertaste.
It is fun to drink a sake with this concept once in a while.
Japanese>English
ハイエース
Good evening, Hiro!
Fu is my favorite. Especially the raw one is very tasty and has an orizzy flavor.
Japanese>English
ヒロ
Hi Ace, good evening.
Thanks for the recommendation.
I can only imagine how fresh and mellow it would be with Fu's raw sake 🤤.
Japanese>English
sakesake
Despite its origins, it has a light, sweet taste and a clean aftertaste!
Japanese>English
こやーん
It has been a long time since I drank it.
I guess you could call it a white wine with a hint of sake.
Too new for my old man 😆.
Japanese>English
Fukunishiki令和六年甲辰二月四日
ジョウ
定番
メバル
Harima Ichiba Ichiba Shinsenkai
Chinese>English
Fジータ
Risshun Morning Press Series No.2
Well-balanced taste
Strong taste, delicious
Japanese>English
takamyu
Jun Ao" was created to express the essence of Tomikunishiki's sake brewing by making the most of the rich natural blessings nurtured in the Kita-Harima region.
At first, it was served cold. It is an easy-drinking sake with a spread of sweetness and umami flavor.
It is made using the traditional sake yeast, so it has a mildness that spreads through the nose even when served hot.
https://x.gd/MYY2n
Japanese>English
ToXin
Very fruity