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金澤屋Kanazawaya
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Flavor Chart®

A chart created from flavor analysis of user comments.

Kanazawaya Flavor Chart

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Timeline

Kanazawaya純米無濾過 なつのほし純米無濾過
alt 1
alt 2alt 3
外飲み部
75
アラジン
(2) at a drinking party with some people from my office sometime ago. Of course I don't have any tasting notes, so this is a log for the record 😅. A drinking party with colleagues who know each other well. The organizer was very considerate and chose a restaurant that serves Sake, so out of respect, I only drank Sake 🍶. (I didn't drink as much as the other sake drinkers at Sake no Wa 😄) Next, I wanted to try a sake I had never had before, so here it is. This is Kanazawa-ya from Kita no Hana Sake Brewery in Kitakata City, Fukushima Prefecture 🍶. The rice used is not stated on the label, but it seems to be Fukushima Prefecture's original rice called "Satoyama no Tsubu"! The aroma is mild, apparently using No. 9 series yeast. The taste is dry with a hint of sweetness, but it is also dry with a hint of spiciness 😅. When I drink with colleagues who know each other well, I am so distracted by talking and listening that it is difficult to do a precise tasting (or rather, to keep a concrete memory of the aroma and taste I felt at that time) 😌. I'm not sure I'm capable of doing this, but it was a drunken drink during a meal 🍶.
Japanese>English
Kanazawaya純米無濾過なつのほし
alt 1alt 2
19
3GAwKwm5YK
Alcoholic rather than floral aroma It does not have a sweetness to it. Mild and easy to drink at the moment of putting it in the mouth with strong acidity, but it becomes heavier quickly. Aroma and taste like a heavy white wine
Japanese>English
Kanazawayaなつのほし純米無濾過
alt 1
67
(カワダ調べ)
Kanazawa-ya (department store) Although it was a little dry and had some gorgeous aromas, I ordered it last, so I had almost no idea what it tasted like. The origin is from Chuzo Kanazawa-ya I. Currently, Rie Hoshi, the fourth-generation brewer, is also the toji (chief brewer) and brews mainly low-temperature, long-fermentation sake using TUA yeast and dream yeast.
Japanese>English
Kanazawaya純米無濾過なつのほし純米無濾過
alt 1
原始焼 六番町 魚鷹
31
じゅんさん
Next is another summer sake. But it is junmai unfiltered. It is tri and has a sharp taste, but I like it even more because of the nigori feeling that lingers in the mouth a little. Raw material rice: Satoyama no Tsubu Rice polishing ratio 60 Alcohol 17%. Sake degree +3 Yeast: F7-01, No. 901
Japanese>English
1

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