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亀治好日限定うすにごり酒純米吟醸にごり酒
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家飲み部
44
森人くり
I love the dry carp river😍. Tasted it before mixing the nigori ❕😀😀 I think it's a bit alcoholic. I will mix the nigori and have it. The astringent taste and the alcohol taste from earlier is gone and the balance is great ❕🥰. It's a beautiful sake with a deep flavor that is replaced by the deliciousness and sharpness of the rice, and it's great. It goes well with all kinds of food, and is even good as a stand-alone sake ❕. ★★★★★
Japanese>English
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22
saki
It was served warm. It seems that the extra portion was made using rice that was smaller than usual due to the extreme heat. The aroma of the rice is soft and fluffy, and the aftertaste is quite spicy. Paired with yuba sashimi and spicy konnyaku by the owner. Good. ★★★★(if heated)
Japanese>English
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37
mayu
It's like the sake used in tokoso...it looks better warmed up. It is sharp, sharp and spicy sake, which is not my taste 🙏. From the website This junmai ginjo is brewed with 55% Kame-no-o from Shonai-machi, Yamagata Prefecture, the hometown of Koikawa Shuzo, and all the ingredients are carefully selected for local production for local consumption. Kame-no-o" originated in the Shonai region of Yamagata Prefecture (now Shonai-machi), and was cultivated more than 120 years ago in 1893 (Meiji 26) from three ears of rice by the benevolent farmer Abe Kameharu. The product name, "Kameji Koujitsu," was inspired by the image of the founder, Kameji Abe, resting in the sun. It has a mild aroma, a smooth and light mouthfeel, a sharply integrated core of robust flavor, and a pleasantly clean and crisp finish. Enjoy the unique characteristics of the Koikawa Shuzo brewery, which is located in the birthplace of "Kame-no-o.
Japanese>English
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外飲み部
29
南十字輝
7/10 The first time I drank Kameji Koujitsu. I wonder if it's "Kameji Koujitsu" or "Kameji Koujitsu. There was a description of the birthplace of Kame-no-o. It is said that this brewery worked hard to revive Kame-no-o. It has an austere taste with a slight sourness in the dry sake. Would you like to drink it slowly?
Japanese>English
亀治好日純米吟醸 亀の尾米100%
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15
松本 祐貴
Rice sweetness. Strong acidity. Bitter taste of alcohol remains at the end. The lack of ginjo aroma is good. Not my favorite though. It can be served with meals, but I don't think I will repeat it.
Japanese>English
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21
nasca
Kame-no-o 100%. Alcohol 15%. When drunk cold, the spiciness seems to go down your throat. This seems to be best drunk warmed.
Japanese>English
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