SakenowaRecord your sake experiences and discover your favorites
久米桜久米桜
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
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Brands from Kumezakurashuzou
久米桜強力
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Timeline
きゃん
Extremely sour!
The second sip is just as sour as the first... but as you continue drinking, you can also taste the sweetness and richness.
By the time you finish it, you might be addicted to it!
Japanese>English
あちょお
Acidity 18.8
*Repeat venting while sticking an ice pick or a wood pick through the top of the crown.
Cautionary note: This is a bad drink 😅If you look on the internet, you will see pictures of it exploding when you open the bottle.
If the acidity of rice vinegar is 4.3, I don't think it's even 18, but it's very sour.
It's like a sour French dressing if you eat it with chilled tomatoes.
Japanese>English
タロウ
Although it is not on the label, it is a sake yeast yeast yeast.
Slightly colored.
The nose is complex. Lactic acid, black tea, banana, and massilium.
Rich sweetness and flavor even at room temperature. Sourness, minerality and bitterness on the back palate. Delicious. It has a gentle flavor like a warmed, watered-down sake.
Warmed up.
Umamayumayumayumayumayumayum. The umami and richness of the flavor spread out more, and the dashi (Japanese soup stock) taste was great.
This is delicious! It could be watered down a bit more, but the balance is good!
Japanese>English
久米桜なんとなく、れもんドオ
大越 一樹
Nigori, lemon
Japanese>English
オツム監督
The label has a great impact 🐺.
Japanese>English
久米桜月が綺麗ですね
南十字輝
6/10
I think this is the first time I've had sake from the Kumezakura Brewery.
I found out that they are a sake brewery in Tottori Prefecture, and that they are particular about their ingredients and also make beer and other beers.
The brand name "Tsuki ga Kirei desu" (The moon is beautiful) is also interesting.
The rice seems to be made in-house, and this one is made from Gohyakumangoku rice.
This sake has a rather rough rice taste.
It has a little bit of a peculiar taste, but it was soft and tasty as a sake.
This is a sake that should probably be heated up.
I would like to savor this sake at home.
Japanese>English
やす☆
R1BY was served warm. The color is golden. It has a slight sense of maturity and sharpness with the acidity of a sake yeast.
Japanese>English
やす☆
R3BY was served warm. Mellow and light at 13 degrees Celsius, with a nice crispness. When cooled, it has a gentle flavor typical of 60% polished sake.
Japanese>English
久米桜Cluster Amaryllis
やす☆
R4BY was served warm. I forgot to take a picture, but the color is a light yellow. 70% polished, powerful, but with high acidity. I guess it is a sake made from sake yeast, though it is not stated.
Japanese>English
やす☆
Heated. The color is a little yellow. It has a mild nigori rice flavor, but the acidity from the sake yeast makes it crisp and clean, so it doesn't linger.
It says R4BY, to be bottled in June 2022, but isn't that impossible?
Japanese>English
Tadashi
Okande. Sour explosion of flavor to the core.
Japanese>English
タロウ
Label of Maido Ikaisu Kume Cherry Blossom
It is colored like 28by. The color of wild cherry blossoms.
Aroma of fruits in the matured aroma. Banana, tobacco, earth, and maybe some spices.
Delicious at room temperature. It has a rich flavor. There is also a tea-like nuance. Quiet sweetness and acidity. For some reason, it tastes good even though the bitterness and astringency are the main flavors.
Expectations are high for heating it up.
Heats up the sake.
It's delicious. It has a rich and nourishing flavor. The taste is different, but I also sense the wildness of wild vegetables and sweetfish.
It's delicious! I wish I could express this deliciousness better.
Anyway, it is delicious!
Japanese>English