Sakuta is the only brewery in Shichinohe Town, Aomori Prefecture! It is the only brewery in Shichinohe Town, Aomori Prefecture. Sake made from subsoil water from the Hakkouda Mountains and rice grown in Aomori Prefecture♪
This sake has a refreshing sweetness or umami, and a light acidity at the center, making it a light, refreshing, and slightly spicy sake.
Sakuta's Toku Jun Yumikuchi🍶.
The top aroma is slightly sweet.
When you put it in your mouth, you can feel the strong umami for Sakuta's Tokujun, just as the label says.
But it is still a very sharp and clean sake.
Beautiful sake as always.
Delicious!
Sakuta!
Clear to the taste.
It has a nice sharpness!
Eating mackerel and drinking local sake in Hachinohe.
Since the purpose of this business trip was completed today, the sake I'm drinking is great!
Special Junmai 🍶.
Compared with Senkohana (sparkling firework) 😆 Relatively tasty. Slightly sweet and smooth. Relatively light. Spicy when paired with udon noodles. It's the type that can be enjoyed slowly. It is good with octopus from Sanriku.
Purchased at Wakasaya Watanabe Shoten @ Urawa, drinking at home 20240929
Special Junmai🍶Soft Mouth🧊Sparkler🎇.
Light mouthfeel. Refreshing ✨Citrus 🍊 clean. A true summer sake. Matches with Himi Udon (Kaizuya) to go down your throat 😋 I think it's like ❗️ for the first drink.
Buy it at Wakasaya Watanabe Shoten @ Urawa and drink it at home 20240929
This is my first time drinking this brand, but it is handled by a well-known sake store in Aomori, and I have hesitated to mail order it several times. So I was confident that I would not make a mistake. I was torn between this one and the Yukinaka Hakkoda from the same brewery, but I went with this one.
At room temperature. The aroma is slightly banana-like. When you drink it, the umami of rice rises thinly, and if you drink it by itself, it will slowly and gently lift you up with its umami and spiciness. It becomes more crisp when paired with cheese.
At 40℃, it has a little more rice flavor. The crisp and sharp taste is better than at room temperature.
I personally prefer this brand to be served hotter, so I set the temperature at 50°C. The aroma is not too strong and the taste is mild. The aroma is not too strong and remains mild, but the umami comes out slowly, and the sharpness is enhanced by the slight alcohol taste. I personally prefer this temperature.
Sake from the southern region is often sharp without being sweet, and I have the impression that this is also the case here. In addition to cheese, it goes well with kinpira, tsukudani (food boiled in soy sauce) of locusts, and ikamentsuchi, a specialty of Aomori. The sake has no cloying taste, and I can sense a high level of technical skill. Next time, I would like to buy some Umakuchi or Sakuta, which has a different character, but with the recent inflation and saturation of brands, I wonder if it will be a problem if they will be able to get them in stock.
Sorry for the late response, Kab-san.
Sakuta is a good sake for a meal.
Sakuta is also good, but Shichiriki, which is made by the same company, Morita Shobei, and sold exclusively at liquor stores in Aomori City, is quite good.
Good evening, Mr. Matsuchiyo.
I personally have the impression that Aomori sake has a common beauty and never misses. I would love to try Shichiriki 😍.
