SakenowaRecord your sake experiences and discover your favorites
開春Kaishun
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Timeline
坊や哲
Limited to 88 Aji no Machidaya PBs.
Japanese>English
ヒロ
☀️
It seems to be written "face" and read "kanbase".
But still, the label 🏷️ has a lot of face pressure, and I get the feeling that something is wrong😅.
Now, the sake 🍶.
From the top-titling aroma, you can detect a faint fragrance that makes you imagine sweetness: ☺️
The taste is sweet and umami. The sweetness is melting and tender 🫠.
The aftertaste has a lingering aftertaste like that of old sake, adding depth to the sake🍶😊.
This sweet tororo feeling is going to be addictive 🥰.
I was drinking it while looking at the endorsement from the middle of the bottle because of the face pressure 🤣.
Japanese>English
ジェイ&ノビィ
Hi Hiro, I'm sorry 😃.
Yes, it is intimidating and 🫣 why this face? I wonder who it is 🤔...
But with this look, it's like -13 on the sake scale 😅 it's like +13 on the bitterness scale 🤗.
Japanese>English
ヒロ
Good evening Jay & Nobby 😆.
It looks like there is no play and it is indeed bitterness +13 😅.
And I don't have any information about who this person is or anything like that, I'm just curious 🤔.
Japanese>English
ポンちゃん
Hi Hiro 🐦.
It's very juicy like I like very much, just looking at the taste! The label...
I saw someone wrote Sakamoto Ryoma on the label 🤔It seems that the sake was made to be the face of Iwami, but what is the relationship with Ryoma? What is the relationship with Ryoma?
Japanese>English
ヒロ
Good evening, Pon-chan.
That horror portrait is Ryoma Sakamoto and ⁉️
Ummm, nothing but scary... 😅
It's a mystery....
I'll comment if I find out anything 📝.
Japanese>English
Brubeck
The first sake of the new year was "Kaiharu," a sake from Onsunzu, Iwami. We chose a sake with a New Year-like name.
The taste was rich, mellow, and umakuchi, and the richness of the sake's sake yeast was very satisfying.
It was a truly delicious sake.
Japanese>English
タロウ
A raw yeast daiginjo.
It has been in the cellar for about a year, so it is slightly colored.
The aroma is calm but gorgeous. Banana, apricot, apple, a little lactic acidity, and a touch of black tea.
At a little over 10°C (50°F).
Naturally, it tastes good at this temperature. However, I think it is still hard. Sourness and quiet sweetness. It has more minerality than usual Kaiharu. As the temperature rises, the volume of sweetness also increases,
Warmed up.
I like this one better!
Soft sweetness and acidity. It has a nice, rich flavor.
I think it's difficult to make a raw yeast daiginjo.
Japanese>English
miuta_takashi
Smokey Mai
Japanese>English
miuta_takashi
Hot sake while watching kagura is the best!
Japanese>English
風の新十郎
It is a sake that goes well with hot sake.
It has a nice aroma and is delicious!
Japanese>English
付喪神
The wine is made from the following ingredients
Source rice: 100% Yamadanishiki
Rice polishing ratio: 90
Fermenter: No additives
Japanese Sake Degree: -5
Acidity: 2.7
Alcohol content: 17
Work is over and the New Year is just around the corner 🤗 with a bottle of sake I've been curious about 🍶.
This sake is made from Yamada-Nishiki harvested in the brewery's hometown of Ota City, Shimane Prefecture, and brewed in a wooden vat using a raw yeast strain. The first tank was opened in 2020, and the sake has been aged for nearly five years 🍶.
Beautiful golden color 😍 Nutty aroma. I wanted to drink it cold, but it was left in an unused room. I wonder if it's less than flowery cold? Sourness and bitterness spread 🍶 When it rolls around in your mouth, you can feel the richness and sweetness. So warmed ❣️ The sweetness spreads and mellows out.
Toughness nama yeast. We are looking forward to seeing how it will grow.
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Attached Mourning God 😃.
Thanks for your work 😌It's a nice table along with aged sake for New Year's 🤗.
Japanese>English
ひるぺこ
Good evening, Mr. Tsukemogami. The end of the workday 🍶 works for me - thank you for your hard work 😆 Please relax with some warm sake ♨️🍶
Japanese>English
付喪神
Good morning, Jay & Nobby 🍶 We had to use solid fuel, so it became hot tofu for one 😋 I think this drink would go well with a more intense flavored dish.
Japanese>English
付喪神
Good morning, Hirupeko 🍶 These robust drinks are like a "puh-lease" after physical labor 🤗 I will try to find my preferred temperature during my vacation. I'm afraid it will be gone before I can grow it 😅.
Japanese>English
おかえり寅さん
木桶仕込
Kaishun超辛口純米 6BY初しぼり
ちゃうす
This is a new sake that will make this season's Kaiharu a success. Fruity is the perfect word, like a rice wine! Delicious!
Japanese>English
Jule
Yamadanishiki produced in Onnazumachi
Rice polishing ratio: 60
Sake meter rating: +3
Acidity: 2.3
Amino acidity: 1.6
Alcohol content: 17%.
@Kanzake and Ate Mame-kan
Japanese>English
いえもん
Old wine? Sweet and tasty 😋.
Japanese>English
タロウ
If you ask me who is my favorite sake brewery, I will say Wakabayashi Shuzo. I'm into Kaiharu to the extent that I answer "Wakabayashi Sake Brewery" when asked what my favorite sake brewery is.
The color is slightly tinted.
Pineapple, apricot, lactic acid, mushroom, and black tea.
Delicious. The sweetness and acidity are well pronounced. The aftertaste is pleasant and goes into the body nicely.
Warm it up.
The sweetness and umami are present, but the taste is still beautiful. What is this balance? It has a sweetness that is not too strong, and a strong umami. It's not too sweet, but it's not too bad, so it's easy to drink.
Kaiharu is delicious! I think so especially recently.
Japanese>English