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久米桜久米桜
Flavor Chart®
A chart created from flavor analysis of user comments.
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Tags generated from flavor analysis of user comments.
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Timeline
やす☆
Warmed.
It has a mellow flavor that is typical of heated sake, but it also has a sharpness with the acidity of a sake made from the traditional sake brewing method.
Japanese>English
じゅんさん
You know, there is a delicious sake called Starburst from Kumezakura in Tottori, but it is hard to find because it was made in collaboration with a famous overseas sustainable and organic doctor or author!
Who?
The sake is made from Yamadanishiki and Tsuyoshi sake rice grown in the company's own rice fields and polished to 90%, but it has a clean, clear flavor and acidity, probably because it is organic rice and the rice itself has no impurities.
Is the rice polished more because of the use of pesticides?
Ingredients: Both rice and rice malt are from Tottori Prefecture
Rice used: Koji: 23% Yamadanishiki, Kake: 77% Strong rice
Producer: Own rice field, Wolf Valley naturally grown rice
Rice polishing ratio: 90
Alcohol content: 15
Sake degree: +5.7
Acidity: 8.5
Amino acids: 3.9
No yeast added
Godan Miyazawa
Japanese>English
みやか
Mellow type. It may be suitable for advanced sake drinkers. Cute label.
Japanese>English
Yukkie
You have to have heated sake when you come to Garaji. It's light and easy to drink. It's been a while since I've had it, but Kumezakura is still delicious.
Japanese>English
NomBay
It has a gentle taste and I thought it was really strong.
I think it is a very well-balanced sake.
The slight lactic acidity is also a nice accent.
Japanese>English
タロウ
Pale yellow. Quite pale.
Aroma of ripe fruits. Banana, a little kumquat, lactic acidity and peppery spice.
Delicious at room temperature. Rounded sweetness spreads at first, followed by a slight acidity, and then a sharp mineral bitterness. The texture is also mineral.
Warm it up. The acidity at room temperature becomes a nice umami, and the sweetness and umami spread. It's not a sharp sake, but a relaxed and easygoing sake. It has a sophisticated taste without being blunt.
If it is the season, I would like to drink it with soba noodles. It is a sake that accompanies you in your daily life.
Japanese>English
hoshiaki
Junmai Nigori 1-Ki Hajime Genzake 🍶 from Yatsugo, Tottori Prefecture (Koji) 23% Yamadanishiki 🌾 (Kake) 77% Strong 🌾Nomaburst✨.
I wonder if this is a special version of Starburst🤔I'm not sure what "Noma" means😅 It's cloudy with a strong acidity! A little cedar aroma. A bit harsh. I still want to warm up the sake 😆 I drank 5 cups of Kumezakura and hardly drank any beer even though it was a beer festival 😅.
Keyaki-hiroba Beer Festival @ Saitama Super Arena 20230915
Japanese>English
hoshiaki
Kimoto Junmai Genmai Sake🍶Remon Doo🍋Ichibi🔥 Yamadanishiki🌾 from Hago, Tottori Prefecture.
Lemon indeed. Sourness is sizzling. Best match for fried chicken 👍I wish I could have frozen the sake and mixed it with soda water and drank it with lemon as the sales pitch 😅.
Keyaki-hiroba Beer Festival @ Saitama Super Arena 20230915
Japanese>English
hoshiaki
Kimoto Junmai🍶Yago YAGOOO✨Hiire 🔥Yamada Nishiki🌾 from Yago, Tottori.
Sumo love ❤️ label has strong impact 😆 High acidity, mature. Spicy. Lemon color and I think it's lighter in the comparison 🤔I still want to warm it up.
Keyaki-hiroba Beer Festival @ Saitama Super Arena 20230915
Japanese>English
hoshiaki
Nama yeast ✨Agrochemical-free, fertilizer-free rice Tottori Asahi🌾.
The color is clear yellow. Aged but easy to drink. Dry. Loose ☺️ I wanted this one to be heated up too 😅81% low milled rice. It is said that 81% is the last word for the soil.
Keyaki-hiroba Beer Festival @ Saitama Super Arena 20230915
Japanese>English
hoshiaki
Junmai Ginjo🍶 Ikusei ✨Cluster Amaryllis Higanbana 🌺Yasato, Tottori Prefecture Strong🌾.
Kumezakura had a stall at the Keyaki-hiroba Beer Festival held at the Saitama Super Arena. We compared 5 kinds of Sake with Oyama G Beer 😆.
Slightly aged for 2 years, it has a matured feel, but light in the mouth ✨. Light yellow color, gentle taste 🤔I think it tastes even better when heated up 🤔The label with a mean looking flamingo 🦩 holding a higanbana is hilarious 😂.
Keyaki-hiroba Beer Festival @ Saitama Super Arena 20230915
Japanese>English
koge2
The aroma is sour, but the taste is still sour. It is full of delicious sourness. Ripe pineapple.
This is the first bottle of the One Cup One Pack Festival 500,000,000.
Japanese>English
koge2
100% Yamadanishiki produced in Yatsugo
It is a rather dry sake with a rich flavor that fills the mouth, but it is also very drinkable because it is not all about dryness. The acidity of Kume-Zakura is also delicious!
This is the five hundred and twenty-ninth bottle of the One Cup One Pack Festival.
I'll be drinking a lot of different sake from now on!
Japanese>English
koge2
100% Yamadanishiki produced in Yatsugo
Full dried fruitiness that sinks in. Moderate acidity and full-bodied sweetness.
The area around Maruyama, where the brewery is located, has long been known as "Hachigo," a rice-producing area, and this "Hachigo" sake is made with Yamadanishiki, which is specially grown by local farmers.
This is the five hundred and twenty-eighth bottle of the one-cup, one-pack festival.
Japanese>English
タロウ
Eagle label, also handmade, too awesome.
It's a daiginjo, but still Kumezakura.
Lightly colored sake.
Mild but gorgeous aroma. It contains white flowers, banana, quince, black tea, and mushroom-like nuances.
It tastes great at room temperature. It has a good balance of umami and sweetness, and the subtle acidity is pleasant. The wine goes into the body smoothly, and the aftertaste is quiet and beautifully clean.
It has a sense of transparency but also presence, and is quiet but voluminous. It is a wonderful expression of a raw yeast daiginjo.
To be honest, I think it tastes better at room temperature, but I heated it up.
It tastes great this way too. It's amazing.
The depth of flavor comes out and the sake, which is already familiar, becomes even more familiar. It's like a bodily fluid? If you want to pair it with a meal, this one might be better.
It's delicious. A bottle of this is less than 4,000 yen, so I have no choice but to buy it. I want more.
It's a sake that doesn't give you a bad taste, but it has a special taste.
Japanese>English
koge2
100% strong used
It has a ripe fruit aroma, and although it seems to be highly acidic, it is not that acidic, but it is gushing with delicious acidity. It is a very "flavorful" sake.
This is the 520th bottle of the one-cup, one-pack festival.
Japanese>English
じゅんさん
Kume cherry blossoms in Tottori. Encountered again.
First time in 7 months.
Dry, robust sake suitable for hot sake.
Rice: Yamanishiki produced in the Yamada rice field in Yatsugo, Tottori Prefecture.
Rice polishing ratio: 60
Alcohol content: 15%.
Yeast: No yeast added
Sake meter: +5, Acidity: 2.4, Amino acidity: 2.3
Sakujoushi
Japanese>English