SakenowaRecord your sake experiences and discover your favorites
分福Bunpuku
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Brands from Bunbuku Shuzo
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We analyze the flavors based on everyone's comments and select similar brands.
Location
Timeline
デイデイ
Rough impression.
That's how I would describe it.
Today, the person drinking next to me was a man who makes his living, and it was a real nice moment.
Drinking outside to enjoy the moment.
The maturity to enjoy the moment.
That's why I can't stop and don't want to stop.
Now let's talk about this sake.
Rough pressed, slightly cloudy.
Yes, it is typical of the pain you can get if you think it is sweet.
If you haven't had it in a while, you can't help but be thankful for being able to drink it, but you can't control how it tastes or how drunk you get, which is the charm. On a drunken day, thanks for a good day.
Japanese>English
しんしんSY
I discovered hiyaoroshi at Kezuka's place.
I think it had the best aroma of all the sake I've had so far.
It has a nice mouthfeel and a bit of bitterness on the throat, but it is a very tasty junmai sake!
Skills and Knowledge
Rice polishing ratio 60
Alcohol 15%.
Sake degree +4
Acidity 1.4
Japanese>English
lotus
It is 4 years old, but it also has a freshness to it, probably due to the fact that it is a raw sake.
The aroma opens up when heated.
Japanese>English
Bunpuku純米生原酒 九号酵母
ジョナジョナ
Sake brewed by hand using wine yeast.
It has a sweet and sour aroma like sake mother and fruit vinegar. It has a light sweetness despite the sake's -8 sake strength, and the main body is made up of a soft acidity and a not-too-strong, firm acidity. The aftertaste is smooth, leaving a slight astringency.
It is a little bit like a milder version of Hanaboe. This is my favorite type.
Japanese>English
Harapekopeko33
Nice to meet you. I am curious about the acidity of sake with wine yeast. I am now exclusively a sake drinker, but when my body craves acidity from alcohol, I drink white wine. I would like to try a sake with wine yeast that I have never had before 😊.
Japanese>English
ジョナジョナ
Harapekopeko33
If you like acidity, I think this would be good for your palate! I think it has a dry white wine flavor, though this may be a preconceived notion.
Japanese>English
nabe３
Aged cocoa sensation. Dark! Delicious! A little strong aroma! Great!
This is No.1 so far!
10
Japanese>English
nabe３
The aroma of aging is amazing. First impression is a little harsh. The taste is rich. Just addictive. It's a little bit too much for me. Usually, the three-year-aged one is just right.
Either way, it's great.
8
Japanese>English
yatsuba
Warmed to lukewarm.
It is delicious with a natural sweetness.
Japanese>English
だてしん
It has a smooth, watery mouthfeel. It has a slight bitterness towards the end, but the overall impression is one of lightness. Since it does not interfere with food, it can be enjoyed as an easy-to-drink food sake.
Japanese>English
Bunpuku純米吟醸 生原酒
Bunpuku純米酒 直汲み生原酒
Kab
Start with a cold sake. Almost no aroma.
However, when you drink it, it is more modern than expected. The spiciness comes rather quickly with a citrusy taste like orange, and the bitterness gradually fades away.
Warmed at 45℃. The rice flavor comes out and there is no fruitiness. It also becomes spicier and finishes quickly. This one is more in line with our prior image. The bitterness is almost gone, and even when the temperature is raised to 50°C or 60°C, there is no significant change. It is still a strong sake.
My preliminary image of the brand was that it would be very classic and heavy, and since it is a nama sake, I thought it would be classic, if not that classic. It is also classic when heated (not that heavy). (It's not that heavy, but it gives the impression of being a refreshing Gunma-style sake).
It is a strong sake, just as I imagined it would be, and both cold and warmed sake have their own qualities, but I prefer it heated.
Japanese>English