よりっち🍶
Aged for 3 years. Deep flavor. There is a hint of sweetness, but it is all faded out by the deep mellowness of the aged master. It is delicious. At soba noodles restaurant Satou.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
ひこ孫Hikomago
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
Brands from Shinkame Shuzo
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
TaketsuruSimilar Characteristics
HiokizakuraSimilar Characteristics
TanzawasanSimilar Characteristics
ShinkameSimilar Characteristics
BentenmusumeSimilar Characteristics
Timeline
ましらのやまさん
Junmai sake aged for 3 years
⭐️⭐️⭐️⭐️⭐️ Polishing ratio 55%, ALC 15%.
The owner recommended that I have it heated. I enjoyed the different temperatures of the sake, from warmed to lukewarm (40℃) to top-heated, using a warm water heater.
The sake was mild and tasty when warmed to human skin or lukewarm (40°C).
The alcohol smell and dryness were noticeable at higher temperatures, such as jokan (top warming).
Chigasaki Taro: 20220902
Japanese>English
MINO211013
Its unique umami is moderate compared to that of Shinkame and Bonbu, and it is a type of sake that can be enjoyed by everyone.
The comparison of umami levels is as follows.
Hikoson <Shinkame <Bonbu
I have the impression that Hikoson has a very strong umami.
The Umami of Bonbu is very strong, so there seems to be a clear difference between liking and disliking it. Personally, I prefer Shinkame.
Thank you for the food! ★★★☆
Japanese>English
武侯祠
Saitama Local Sake Series. Following the birdsong of Hikoson in the last issue, Hikoson again. Hikoson" seems to mean great-grandchildren. Is it a difference in the way of saying it? It has been 7 years since this sake was made. This sake is aged for a long time at a low temperature of -10 degrees Celsius.
The aroma is gentle. The alcohol taste is strong at first, but as you drink more, the rice taste comes forward and the overall core of the sake flavor becomes thicker. When you notice it, it is dry and tingling on the tongue, which is very pleasant.
The yeast used is Association No. 9, which produces more succinic acid and lactic acid than citric acid during fermentation, which when combined with the natural amino acids and glutamic acid in the food, creates a marriage.
Also, because of the long fermentation period, a slight glycerol fermentation occurs, which gives the wine a dry but elegant sweetness and a delicious and smooth taste. I was convinced when I drank it. It is expensive, so it is not easy to buy, but I thought it is a sake I would like to have a good relationship with.
We had a taste of the history of the company founded in 1848.
Japanese>English
武侯祠
On the second day, the pleasant aroma, consistent flavor, and taste is as good as on the first day. I think this sake should be more popular. I will buy it when I see it. Next time, let's try a junmai sake that is not Hikomago and is not aged.
Japanese>English
Hikomago純米吟醸 槽口酒 生「忍」
マルビー
Sake in Saitama 🍶.
Fresh taste like a fresh sake, a little quirky but that's also good 😋.
Sake degree: +6 to +8
Alcohol level: 16-17
Rice: Awa Yamadanishiki
Polishing ratio: 50
Yeast: Association No. 7 yeast
Japanese>English
tsukihoshi
Second stop was a sake bar.
It was a festival day and the bar was full of customers.
But I'm glad I managed to get in!
Hikomago's fresh sake, Shinobu, is fresh and easy to drink!
Japanese>English
ぴくし10
It was delicious!
Japanese>English
グルメ亭食彩
Rich. A sense of satisfaction with a deep and rich flavor.
Japanese>English
ヒラッチョ
A Junmai Daiginjyo jyunmai chuukumi sake from Hikomago of Shinkame Shuzo, brought to the countryside as a souvenir from Saitama.
At Shinkame no Yakata, a 20-year-old aged sake brewed in 2002 was on display, with the comment "It is getting better and better" written on the tag.
This is indeed Shinkame Shuzo, and indeed Shinkame no Yakata.
It was a very good sake.
The flavor is ripe and fruity.
However, it was soft and snappy, with no impression of sweetness.
This bottle is not a 720, but a 500ml.
It was finished in no time.
Dinner was mainly tempura, including udo.
Japanese>English
T.KISO
Hiraccio, good morning ☀️
Tempura of wild vegetables and sake 🍶 sounds good ❣️.
I'm excited⤴︎⤴🤣👍
Japanese>English
ハリー
Hiraccio, good morning😊20 years old is interesting. I remember old amber-colored wine with a lot of acidity in the past, but ripe and fruity is something I would like to meet❣️.
Japanese>English
ヒラッチョ
Hi T.KISO 😃
I got excited and my drink went up👍.
Wild vegetables are a joy of spring ❗️.
Japanese>English
ヒラッチョ
Hello Harry Sakeboy 😃.
This was a substantial sake, unusually for a Kamikame, fruity, good chilled and delicious.
It was matured but not heavy in a good way, this is a great sake.
Japanese>English
Kaori
Aged 7 years. The color is a solid yellow.
The aroma is exactly like a sugary liquor that has matured, giving the impression of caramel and mustard. In addition, the aroma is like soup stock, mushrooms, and soy sauce. In terms of fruit, it is like kumquat nectar.
On the palate, it has a thick texture, a firm sweetness, and a rich umami flavor that is truly a well-aged sake. However, perhaps because the alcohol content is slightly lower at 14-15 degrees, the alcohol's stimulation and sharpness are a bit milder, making it easier to drink, or perhaps you may feel that it is a bit lacking. (Personally, I find it a little lacking.)
However, the low alcohol content keeps you from getting tired of drinking it, and it keeps you feeling comfortable like you are soaking in a low-temperature hot spring. You can savor the umami with a slight bitterness in the aftertaste and lingering aftertaste.
Japanese>English
Hikomago凡愚2015BY
かぶら
Amberish yellow
The aging process is like room temperature aging, and not only shiitake mushrooms and beeswax, but also burnt soy sauce is coming out.
On the other hand, Alc. 14.0-15.0% is a little low-Alc.
The rich umami flavor forms a full texture, but it is not as opulent as the maturity level.
Junmai standard, so there is no harshness from the aluzome, and the acidity is mild and smooth.
Hikoson is aged for 7 years.
Aged sake with a slightly low alcohol content and 55% polished rice, it is an aged sake that has been heavily mailed, but with a sense of balance that is not overshadowed by the richness of the flavor.
It is attractive not only for warming up, but also for pairing at room temperature with dishes that have a strong or habitual flavor.
The fact that you can enjoy this level of maturity at the 1,000-yen price level is also a good thing.
Japanese>English
オゼミ
2022 0107
☆
Great-grandchildren (great-grandchildren)
Junmai Ginjo
A junmai sake that warms up nicely
Polishing ratio 50%.
Shinkame Shuzo
Hasuda City, Saitama Prefecture
Japanese>English
たく4
Refreshingly minerally for a junmai ginjo.
Japanese>English