SakenowaRecord your sake experiences and discover your favorites
日日Nichinichi
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
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吳鼎鈞
Refreshing. Lemon and purple bitterness at the end.
Chinese>English
Hiz
Day and day Comparison of drinking with one and a half year aged
Japanese>English
K
The aroma was mild, but slightly dry compared to the impression of sweetness.
Light on the palate, with a pleasant gasiness and the richness and acidity of a traditional sake brewed with sake yeast.
When the temperature range is raised, the sweetness and umami can be felt in a certain way, but it may be too much for a mid-meal drink.
It is better to open it for a few days to open up the aroma.
It's delicious, but I'd like to consider the cost performance.
4.0
Japanese>English
ケイたろう
Slightly effervescent and refreshing.
Japanese>English
Seigo
The aroma seems sweet.
Drier than I expected when I put it in my mouth right after taking it out of the fridge at 0°C. Slightly gassy. There are rice aroma and acidity. It is very light, and if it is well chilled, it has a phase like water in the middle part of the bottle. But at the end, you can feel the alcohol leaving the nose. Mom says it has a shochu-like taste with the low alcohol content and the watery taste.
As it gets warmer, you can taste the sweetness, and the sweet and sour rice feeling is balanced and juicy.
It is probably best at about 10℃.
It is best to drink it after rolling it around in a whiskey tasting glass.
On the third day, the flavor seems to have increased. I wonder if it opens up when it gets a little warmer and exposed to air.
Japanese>English
くまくま
Next, my favorite Hinichi Yamada Nishiki🤍.
Japanese>English
あき
every day of the year
excellent taste
Japanese>English
ゆったん
Nichinichi x Space Brothers Collaboration
I love Nichinichi, but I really like the freshness of Tsukihi!
It's easy to drink, so you can drink it really quickly.
Japanese>English
kizens
Very tasty.
Mild lactic, pear, citrus, rice, baby slobber aroma.
Clean, mellow and slightly effervescent.
Carbonated minerality, sharp acidity, slight bitterness, slight sweetness.
Pair with fried Chinese cabbage and bean sprouts, seared red squid sashimi, sauteed Narabusa and Yamabushi mushrooms, shrimp cocktail, and saikyo-yaki grilled Spanish mackerel.
Third Sake Brewing Period Lot 22
Japanese>English
ragiragi
4.0
Toji:Brewer
Sake rice: Yamadanishiki produced in Tojo, Hyogo Prefecture
Rice Polishing Ratio Not disclosed
Alcohol content: 13%.
Japanese>English
Nichinichi生もと山田錦 秋津山田錦 亀の尾
髙橋
Nama-moto Yamadanishiki is a little sweet and transparent
Akitsu Yamadanishiki is a little more floral than the Nama Moto. It is difficult to tell the difference between the above two types of sake when drunk cold with a slight effervescence. It is easier to tell the difference when drunk hot or at room temperature. They also go well with light dishes such as sashimi and Japanese cuisine.
Kame-no-o is made with different rice from Tochigi Prefecture, so the difference is clear. It has a sharpness and can be paired with more dishes than the above two varieties.
Japanese>English
Nichinichi秋津山田錦 第三酒造期
taka
Sweet but refreshing!
I drank it in no time!
I was left with a pinch
Japanese>English
yuyu667
Clean taste.
The slightly sweet taste also spreads afterwards, and people who enjoy sweet sake will be addicted to it.
Japanese>English
stayinthegray
Light, refreshing, delicious, low alcohol (12%)
あんみつ
Ikejiri Asano.
The fourth cup.
The last cup.
Japanese>English
山ショウ
It's nice and fruity, not too fizzy and dull 🎵.
Japanese>English
Nichinichi月日 Tsukihi
J.laedlein
Zippy, dry melon, low alcohol, 3.5