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
タロウ
Kaiharu is my recent boom.
Almost transparent with a slight color.
Bananas, white balls, malted rice, apples, and white flowers.
It tastes good enough at room temperature. In fact, it is very tasty. The sweetness and acidity are pleasant and there is no bitterness. The astringency at the end broadens the scale of the flavor. It's really delicious!
I heated it up.
It's also good. It's not very tasty, but the sweetness and sourness that spreads slowly is pleasant to the body. It may be a little too sweet, but it's just right when paired with salty food.
It has a fresh element, and I think it is delicious at various temperatures from cold sake to hot sake.
Very nice!
Japanese>English
かまとろファン
備忘録
noutenkichan
Clean and refreshing!
3 Stars
Japanese>English
tsukihoshi
New Sake in Spring at French Izakaya
Sake that is clear, dry, tasty, and intoxicating
Japanese>English
よっち
At Yurakucho Chikusui
Junmai Umakuchi, 15 degrees, strong acidity
Japanese butterbur
Izumo soba noodles
Japanese>English
Kaishunｲ宛 生酛木桶仕込
kawaka
Polishing ratio 90
The top vat will be in 1991. Amber-colored matured sake.
The aroma is of brown sugar and rice wine.
In the mouth, the rich sweetness and umami of matured sake
The aftertaste is clean with pronounced acidity and bitterness.
The lingering aftertaste is quite bitter and chocolatey.
Japanese>English
KAWA
The back of the house is a fragrant osmanthus.
Japanese>English
付喪神
The following is a list of the ingredients of the wine.
Rice: En-no-Mai
Percentage of polished rice: 50%.
Fermenter: No additives
Japanese Sake Degree: -3
Acidity: 2.3
Alcohol content: 15
Enishinomai is a relatively new variety of sake rice produced in Shimane Prefecture and officially named in February 1991. It is expected to be a high-quality sake rice that can be used to brew daiginjo and other types of sake.
Now, let's see what it tastes like: ......
A really faint yellowish color. The aroma is sour🍶 and the taste is fresh and sweet, like a melon or muscat, which is typical of ginjo. The beautiful acidity that is typical of "Kimoto" follows it. The taste is clean and refreshing, like water, while giving a sense of refinement. The bitterness that lingers in the mouth is a nice accent.
My daughter wanted to eat oysters, so we bought rock oysters. This time, we tried eating them raw. It was hard to open the oyster. But the taste was great.
The taste doubled when combined with yellowtail sashimi 🍶.
Japanese>English
ジェイ&ノビィ
Good morning, tsukemogami 😃.
Green Mai is a sake rice that I have never heard of before! How many types of sake rice are there 🤔?
Rock oysters 🦪 and yellowtail sashimi! Good entrée to complement sake 🍶 even more 🤗.
Japanese>English
付喪神
Good evening, Jay & Nobby 🍶.
I googled it. It seems there are 125 varieties of sake rice. How many varieties have we had so far 🤔.
There are also sake made from edible rice.
I had a hard time opening the raw oysters!
Japanese>English
eiji
Onsenzu-cho, Ota City, Shimane Prefecture
3.5
I guess it would be better warmed up, but I tasted it as it was. It was cloudy and you felt like you were drinking rice.
Japanese>English
Kaishun生酛山口にごり酒
楽しい夜更し
♥♥♥♥ Sweet and sour.
Japanese>English
やまびこ
It is aromatic and easy to drink.
Japanese>English
付喪神
It's hot again today 🫠.
I cleaned up the branches and leaves in the garden that I cut yesterday and had a drink 🍶 while watching the satsuki from the porch.
The taste is very strong. It has a strong bitter and astringent taste. It might taste better heated 😋.
For some reason, the background music has been YMO since I was cleaning ♬ The sound that never fades is wonderful👍
Japanese>English
maz
Kaiharu" is for spring and "Haru Nigori" for autumn.
And "Spring Nigori".
It was a deep nigori with a good balance of acidity and umami.
Japanese>English