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嘉美心Kamikokoro
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Kamikokoro Flavor Chart

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Product information is as of 11/23/2024.

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Location

7500-2 Yorishimachō, Asakuchi, Okayama
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Timeline

Kamikokoroしゅわしゅわ スパークリングなお酒
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たっつう
I was on a trip to Okayama in support of the Hanshin Tigers🐯. A bottle at the hotel. It is a low-alcohol sake from Kabishin, a local sake brewery in Okayama. It has a gaseous taste, a hint of sweetness, and a refreshing feeling, making it a good toast or dessert sake 🍾.
Japanese>English
Kamikokoro立春朝搾り H31純米吟醸原酒生酒古酒
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53
酔生夢死
From Hayashi, Tokushima: ❗️ Special aged version: ‼️ Rice: Akebono Rice polishing ratio 58 17% alcohol by volume Aroma of Shiratama Chilliness on the palate Luxurious sweetness with very slight acidity Very long finish with hints of mellow lychee: ⭕️ Very glamorous: ‼️ Dignity that you wouldn't expect from a 5 year old wine: ⭕️
Japanese>English
Kamikokoro立春朝搾りR2純米吟醸原酒生酒古酒
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51
酔生夢死
From Hayashi, Tokushima: ❗️ Special aged version: ‼️ Rice: Akebono Rice polishing ratio 58 17% alcohol by volume The aroma is very calm. The spicy mouthfeel is surprising ❗️ The acidity is gentle and the luxurious sweetness spreads. The aroma is also very pleasant, but the overall impression is that of white peaches. This is what Kabishin is all about! It is fresher than this year's Risshun ⁉️ When the temperature returns to normal, it has a sense of ripeness. The aftertaste is long.
Japanese>English
Kamikokoro立春朝搾り R4純米吟醸原酒生酒
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48
酔生夢死
From Mr. Hayashi, Tokushima: ❗️ Rice: Akebono Rice polishing ratio 58 17% alcohol by volume Slight aroma of ripe lychee: ⭕️ Soft mouthfeel with with a soft mouthfeel and a firm sweet and sour taste Ripe fruitiness. Creamier on the nose. ⭕️ Good length on the palate. Sweetness turns to honey when the temperature returns. ❗️ Still light compared to the aged version. All are delicious ‼️
Japanese>English
Kamikokoro純米吟醸原酒生酒中取り無濾過
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72
ひなはなママ
This is my first time at Jiameishin. I bought it on the recommendation of a liquor store. Local rice from Okayama is mainly used. This is an unfiltered, unpasteurized sake with only the best parts of the Nakadori. Fruity sweetness comes at the entrance. In the middle, the rice flavor and richness become stronger, and the back palate is spicy. The change from the beginning to the end is amazing. It is a strong sake typical of Okayama. It is suitable as a mid-meal drink, and becomes spicy when drunk alone. I think you will enjoy drinking it if you drink it with other sakes. As a result, it is a dry sake!
Japanese>English
KamikokoroNICOMARU にこまる純米大吟醸
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蔵太郎
95
ぶんず
Today it's Kabishin, drunk at Jiaran. This sake was brewed at Nikomaru. It has a thin lactic acid aroma and a slight alcohol attack. But it is not bad. A little sweetness and a gentle taste. It is very nice! thanks Kurataro (Sapporo:Naebo)
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家飲み部
55
みやび
♪♪♪♪ Urakasumi with the wife and it was gone in no time 😂. I was a little short of drink, so I went out of the fridge. I think it's a solid sake😊. It's a very alcoholic sake, but it's delicious! It's a good way to end the holidays. The snacks are... Herring cut into pieces (local supermarket) Marinated tomatoes and anchovies (homemade) And then...!
Japanese>English
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13
おさむ
Even if you don't like dry sake, it is soft on the palate and flows smoothly down your throat. I would like to try another sake from the same brewing company.
Japanese>English
Kamikokoro✖︎久楽屋 木陰の魚生酒
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HIPSTER
52
酔生夢死
In the basement of Hipster's building At [Minisuke Shinshin ✖︎ Hisaya Launch Alcohol content 8.5 Sake Degree -55.0 approx. Acidity 4.65 Amino acidity 1.4 Rice used: Akebono Polishing ratio (Kake rice/Koji rice) 70%/70 Yeast Okayama Hakuto yeast Sake mother New technique
Japanese>English
5

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