YOOOU
(iii) Heating up the great-grandchildren
Three cups of sake cups were filled with Hikoson! It was the work of a drunk!
It was the work of a drunk!
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
ひこ孫Hikomago
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Brands from Shinkame Shuzo
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We analyze the flavors based on everyone's comments and select similar brands.
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ShinkameSimilar Characteristics
TanzawasanSimilar Characteristics
BentenmusumeSimilar Characteristics
Timeline
Kab
Is this treated as a separate brand from Kamikame 😅?
The color is only slightly yellowish. The aroma of maturity is rather clear.
Raise the temperature to 60℃ and let it warm up gradually. The pungent spiciness comes suddenly. After the rice flavor and acidity change, the spiciness comes again, and the temperature is gradually raised.
At 45°C (45°F), the initial pungency becomes milder. If you want to drink it in a leisurely manner, or if you want more umami, then lukewarm or warmed.
It is a matured sake that is easy to drink.
Considering that it is a higher grade sake and costs over 2000 yen for a four-pack, we would like to see a little more umami expansion, but as a food sake, it is easy to pair with just about anything. It can be paired with shiso maki, mimolette cheese, nuts, kinpira, cod, horse mackerel, salmon, and anything from rich to light.
The bottle was left at room temperature for 20 days after opening and there was no change at all.
Japanese>English
Alheybow
It was delicious.
Japanese>English
SHIBATA
Shinkame's great-grandson🍶.
We had it heated up.
It was a great sake that tastes great warmed up 😍.
Japanese>English
Lily
Drinking it at room temperature, I thought it was refreshing, but when I heated it up, it became delicious.
Japanese>English
camelfilter1913
A little more until the next customer arrives.
Japanese>English
やす☆
Home drinking. The color is surprisingly close to colorless.
It is easy to drink cold as it does not have a strong sense of maturity, but it seems a little closed.
When heated to 40-45°C, the sweetness increases and it has a nice sharpness. If you increase the temperature, it becomes more sharp than sweet, so personally, lukewarm heating is the best.
It has a surprisingly delicate impression, perhaps because it is 50% polished, and is quite dry.
Japanese>English
さっこ
Sake-like but with no aftertaste, it is easy to drink!
It is even softer and easier to drink when heated than at room temperature, or lukewarm than hot!
It's perfect to enjoy with hot pot in winter!
Japanese>English
藤野 浩一
This is Shinkame Shuzo's Junmai Ginjo Hikomago no Bongu.
Shinkame Shuzo's sake is always a winner.
This sake was also refreshing and delicious.
Japanese>English
ぽわんぽわん
You can enjoy different tastes and aromas at different temperatures. I like to drink it hot, letting the alcohol content blow off a bit, then gradually changing as it gets warmer and warmer. I think it is easier to drink than Shinkame. I will definitely buy a bottle next time.
Japanese>English
オゼミ
2022 1217
☆☆☆☆
Hiko grandchildren (hikomago)
Bongu
2015BY
Junmai Ginjo
Handmade
Polishing ratio 55
100% sake brewing rice
Shinkame Shuzo
Hasuda City, Saitama Prefecture
It looks degraded, but when heated up, it becomes super tasty like magic.
Japanese>English
ゆきひろ
Souvenirs for your father-in-law
Japanese>English
インチキン
I bought this for warming sake, but it has a wider range of flavors than I expected.
I tried it at various temperatures with fillets and squid sashimi.
Cold - the rice bran aroma was a little strong. Cold - the rice bran aroma was a little strong and went well with the sashimi.
Lukewarm - The aroma of rice bran was gone and the sweetness increased, so we enjoyed it by itself rather than with the sashimi.
Hot - Again, the aroma of rice bran was present, but without the sweetness, and again, the sake went well with the sashimi.
When it was heated up to the highest temperature, the alcohol feeling seemed to disappear.
Japanese>English