SakenowaRecord your sake experiences and discover your favorites
香住鶴Kasumitsuru
922 check-ins
Kasumitsuruしぼりたて山廃生酒
22
木純透
It was made in 21 years, so it is a very sleepy raw sake. I don't think it tastes bad. It's been stored in a fridge for a long time, so it's not ......? I guess it's not so good. The aroma is easy to recognize, The taste is strong and sweet, but I can't help but notice it, I wonder if this sweetness is the sweetness of the sake after it has been aged. I wonder if it is the richness of Yamahai.
Japanese>English
Kasumitsuru純米山廃
24
ひろかず
Perhaps because it was chilled, the aroma hardly stands out, but after swallowing, the aroma of rice escapes into the nose. If anything, it is a refreshing sake. I think it is a sake to enjoy the aroma that passes through the nose rather than the umami.
Japanese>English
Kasumitsuruしぼりたて コウノトリ育む農法米純米吟醸生酛原酒生酒無濾過
酒米色々サロン
54
koge2
100% Gohyakumangoku, a rice produced by the stork-breeding agriculture method Delicious acidity and full-bodied flavor. Fresh and slightly stimulating on the tongue. The top aroma is citrus and cemedine. The overtone is citrus and cemedine, and the overtone is also cemedine.
Japanese>English
カップ酒部
53
bap
One cup every once in a while When you're tired of the glitz and glamour of the new sake, you can have a glass of unpretentious sake at room temperature. Caramel, nutty aroma Silky sweetness Easy to drink without any curd Pair with light-flavored daikon radish and other vegetables
Japanese>English
1