nao
A little alcohol immediately after the bottle is uncorked. It was sharp and clean. The next day, it tasted better, with an increased sense of maturity or umami. It was good as a food wine.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
一乃谷Ichinotani
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Popular Comments
Brands from Uno Shuzojo
Ichinotani
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
Location
Timeline
tachio_kun
I saw the dinosaur and the pop label and bought the jackets 😀.
At first it feels sweet, but the taste changes to dry in the middle 🤤.
I felt like it got a little more dry as the days went by 🤔.
Japanese>English
yueliyueli
Old Sake
Taste-wise, it is not sake.
Yellow sake? It has a medicinal taste.
I found out there is such a thing.
I do not like it.
I prefer fresh, clear sake.
Japanese>English
fuhitoy
Delicious! I haven't had such a fruity sake in a long time. I would be surprised if I were to get caught up in this wild label and drink it by the bottle. LOL!
Japanese>English
ごう
This is the first time I have seen these monochrome labels. I would like to know if anyone can tell the difference from the regular color label. The aroma is more lactic acidic with a hint of banana. The soft sweetness and umami of the rice spread firmly on the tongue, and the acidity builds up the backbone and increases the complexity. It is my personal favorite taste.
Japanese>English
Ichinotani二十代目仁兵衛大吟醸
Ichinotani山廃仕込 特別純米酒
一本義 仙介🇺🇦
This is a sake from my hometown - Ono City, Fukui Prefecture.
My mother sent it to me.
She rarely drinks sake, and therefore knows very little about the details of sake, but she bought me a bottle of a maniacal pure rice sake from Yamahai Junmai.
I am getting more and more grateful to my mother, my stupid son (laughs).
Grape-like aroma, plenty of umami, slight hiney aroma, and spiciness to follow!
The spiciness of the food is well balanced with a strong salty taste.
How about if you heat it up?
The spicy flavor with a nice aroma comes to the fore. The spiciness also becomes more sharp.
The sharpness is pleasant!
Next weekend, I am going back to Fukui for a friend's wedding.
I must take extra care of my health until the weekend to properly celebrate my friend and her husband's departure.
In addition, I should stock up on sake in Fukui.
Japanese>English
arinco
Cute 180ml bottle
Has a banana-like aroma
Full flavor with a lingering aftertaste
Japanese>English
Konnaky
It's been a while since I've had a dry sake, but today's dry sake has just the right taste that doesn't interfere with meals. I wish there would be more sake like this. I didn't take any pictures, so here are some clippings.
Japanese>English
Ichinotani本醸造 にごり酒
サンスケ
Kaoru Hara-Sake Daiginjo
Noto Toji, dry, weak alcohol smell, subtle
Japanese>English
Ichinotani純米 大辛口＋１０
一本義 仙介🇺🇦
This is a series of sake that I bought in my hometown of Fukui.
This is a sake from Ono City, Fukui Prefecture (I went to school with a girl from the brewery here, I hope UK-chan is doing well).
I tasted it deeply and deeply to find out the pungency.
A deeper pungency emerges with a time delay. Two levels of spiciness.
It's not flashy, but it has a refreshing aroma and pungency that I never get tired of.
When paired with food, it does not interfere with the taste of the food, but is supported by a deep flavor.
It is a dry sake for everyday use.
How does it taste when warmed?
The aroma stands out well. The two levels of spiciness are harmoniously deepened when it is warmed. It tastes better when it is warmed.
These days, it's easy to get Fukui sake around Kobe (Kuroryu, Bon, Hakuryu, Hayaseura, Hakugakesen, Ippongi, Denshin, Hanagaki, etc.), but Ichinotani is hard to find.
I had to go back to Fukui to get it. It's a good thing, too.
Japanese>English
Ichinotani山廃仕込 純米
一本義 仙介🇺🇦
The Third Stage of Sake I've Bought in My Hometown of Fukui
This is a sake from Ono City, Fukui Prefecture!
At room temperature, it has a rich sweetness typical of Yamahai.
You'll be surprised by the refreshing sweetness and acidity, just like yogurt (no, seriously, this is yogurt with an aftertaste). After that, it has a rich sweetness like amazake. The power of Yamahai is unbelievable.
It is pleasant when paired with the deep milk fat of Gouda cheese or the acidity of raw mackerel sushi or Chinese salad. On the other hand, it may not go well with anything other than the sourness of vinegar or the richness of milk fat. If that is the case, it would be more appealing to drink it alone.
What if I heat it up?
If you heat it up, it is richer, but it loses a little of the sweetness and sourness of room temperature.
When it cools down a bit, the rich mouthfeel is pleasant and the acidity is rich. The yogurt feeling also came back.
I think it is best served at room temperature or lukewarm to enjoy the freshness of the yogurt-like flavor (just my preference at this time).
Japanese>English
えふすた
It was a daiginjo, not a junmai. Quite sweet on the palate, with a crisp finish from the brewing alcohol. It was good and tasty.
Japanese>English
