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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
Timeline
めりおの日本酒録
3-weeks summary up🤗
Aroma was stronger
I think it had a strong flavor.
I don't remember the decision
Japanese>English
ヒラッチョ
The "Ichimonji Series" of Shinkame's Hikomago, which changes its name every year to match the image of the sake.
Tou" uses Awa Yamadanishiki special grade rice and No. 9 yeast.
It has an elegant aroma, a smart taste, and a sharp sharpness. It is said to have an elegant aroma, a smart taste, and a sharp sharpness.
The food pairings shared by the brewery are
It goes well with white sashimi such as sea bream and flatfish, spring flavors such as cod roe, kogomimi, and butterbur sprouts tempura, and strawberries.
The restaurant also offers a variety of other spring flavors such as cod, kogoni, and butterbur sprouts.
Tonight, I had udo tempura as my main dish at my birthplace.
The taste of Hikoson is also very concentrated, which makes it very irresistible 👍.
It is completely different from the image of Hakkaisan, an Echigo-Tsumari sake, which is served with wild vegetables.
But it is delicious.
Japanese>English
やす☆
Hikoson bottled in 2001, served warm. The color is golden.
It has a delicious candy-like, caramel-like sweetness with a slight smokiness.
Japanese>English
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
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
