SakenowaRecord your sake experiences and discover your favorites
岩の井Iwanoi
Iwase ShuzoChiba
Chiba Rank 13
368 check-ins
FruityMellowRichMildDryLight
AcidityUmamiFizzyBitternessRichSweetnessCrispChilledDryBananaFreshLingeringFirmCheeseRaisinSharpBalancedInvigoratingViscousCreamy

Brands from Iwase Shuzo

Iwanoi

Similar Brands

We analyze the flavors based on everyone's comments and select similar brands.

OrokuSimilar Characteristics
UmamiBitternessAcidityFizzyDry
IzumibashiSimilar Characteristics
UmamiAcidityFreshDryInvigorating
Shichihon'yariSimilar Characteristics
UmamiFizzyAcidityDryFirm
MiyakobijinSimilar Characteristics
AcidityFizzyUmamiFirmCooled Sake
HanagakiSimilar Characteristics
UmamiSweetnessAcidityDryFirm

Location

千葉県夷隅郡御宿町久保１９１６
map of 岩瀬酒造
Open in Google Maps

Related Articles

長期熟成酒研究会は「第6回『熟成古酒探検団』@岩の井」を千葉県・岩瀬酒造にて5/25(土)に開催 | 日本酒専門WEBメディア「SAKETIMES」

熟成古酒の復興と研究を目的に活動する長期熟成酒研究会は、「第6回『熟成古酒探検団』@岩の井」を千葉県御宿町にあSAKETIMES | 日本酒をもっと知りたくなるWEBメディア

酒米が異なる全7種の無濾過生原酒「岩の井 赤ラベル」を「GEM by moto」千葉麻里絵さんがテイスティング | 日本酒専門WEBメディア「SAKETIMES」

250ppmという日本有数の硬度の高い仕込み水で、キレの良い食中酒「岩の井」を醸す千葉県・岩瀬酒造。同酒造が2SAKETIMES | 日本酒をもっと知りたくなるWEBメディア

蔵内最古の53年熟成酒をブレンドした新商品─千葉県・岩瀬酒造が切り拓く日本酒の熟成の可能性 | 日本酒専門WEBメディア「SAKETIMES」

日本国内では珍しい、250ppmという高い硬度の仕込み水で酒を醸す千葉県・岩瀬酒造。近年、世界的なワインの評価SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
profile iconきなこ
Iwanoi純米吟醸生酒無濾過
Iwase ShuzoChiba
22
きなこ
Rice called So no Mai. It's my first time. How do you read it? I don't think it's "So-no-mai". It is made with very hard water with a hardness of 240. It is refreshing, yet slightly fruity. Easy to drink and delicious. The label is modern.
Japanese>English
profile iconはるしか
Iwanoi純米吟醸山廃原酒生酒無濾過おりがらみ
Iwase ShuzoChiba
25
はるしか
It is said to be a sake made with hard water. It has a strong acidity, pungency, and robustness. The sweetness is moderate. It feels like a very robust and thick sake. It goes well with the richness of boiled sukiyaki. It also goes well with chicken sashimi. ★★★★
Japanese>English
profile iconちの
Iwanoi純米吟醸山廃原酒生酒荒走り無濾過
Iwase ShuzoChiba
28
ちの
It has a pale yellowish color. It has a strong, robust flavor, as is typical of Yamahai, but the aftertaste is rather light and refreshing. The flavor goes well with boiled down sukiyaki. It also goes well with chicken sashimi with garlic sauce. It is not a sake that can be drunk easily on its own, but it can be very tasty if you choose what to drink with it.
Japanese>English
profile iconAL
Iwanoii240 五百万石 無濾過生原酒
Iwase ShuzoChiba
23
AL
It is also a rare super-hard water, but with the use of Goemanshi, which is usually more muted in expression, it shows Iwanoi's distinctive richness. Fresh and acidic on the palate, with a full-bodied mid-palate, balanced between sweet and sour, and a clean finish.
Chinese>English
profile iconAL
Iwanoii240 山廢 山田錦 純米吟釀 無濾過生原酒
Iwase ShuzoChiba
18
AL
It is rare to find a sake brewed with ultra-hard water. It has a slightly mineral flavor, with the acidity from the mountain waste and the rich flavor of Yamada Nishiki. Although it is a bit strong, it has layers of sweetness and sourness, which makes the whole drinking process quite refreshing. It also goes well with heavier foods!
Chinese>English
profile iconくま吉
Iwanoi240 純米吟醸　五百万石　無濾過生原酒
Iwase ShuzoChiba
37
くま吉
Obtained from a crafan at the Iwanoi Sake Brewery. (right after opening the bottle) Drink cold Clear and colorless. Mellow aroma similar to peach. Full-bodied on the palate. A sharp dryness soon appears. There is a slight, peculiar astringent taste, which is probably due to the hardness of the water. The aftertaste is short and clean. When warmed, it seems a little bland, and I prefer it cold. It goes well with cheese. Try a blend that matches the recommended drinking style. Blended with half of the Iwanoi Aged Sake that arrived with the bottle. Aged sake tastes stronger and not as good. About a quarter of the aged sake is just right, but I prefer it without blending. However, the blend will be more suitable for cheese
Japanese>English
profile iconくま吉
Iwanoi1986年仕込　純米吟醸古酒
Iwase ShuzoChiba
36
くま吉
Got it from a crafan of the Iwanoi brewery. Seems to be an old sake, over 30 years old. (Just after opening the bottle) Drink cold Dark amber color Very mellow aroma, like Shaoxing sake. In the mouth, it has a profound richness and strong acidity. The umami flavor remains in the mouth for a short while. The aftertaste is quite short and clean. More like Shaoxing sake than sake. Warm it up to lukewarm. The aroma of the cold sake is still strong, but there is no alcohol smell. The richness is still there, but the aftertaste is shorter and more crisp and clean. To be served hot The tangy smell of alcohol is added. Much more refreshing taste and aftertaste than cold sake Raisins go very well with it, perhaps because it is similar to rum. No peatiness or spiciness, but I wonder if it goes well with whiskey. Try a blend that fits the recommended drinking style. Blend with the Iwanoi that arrived with the bottle and a half. The strong richness of the old sake adds to the flavor of the blended liquor and is certainly delicious! Even if the old sake is only a quarter of the total, it is enough to increase the richness.
Japanese>English
profile iconまつちよ
Iwanoi240 美山錦 無濾過生原酒純米吟醸
Iwase ShuzoChiba
外飲み部
94
まつちよ
Iwanoi's sake is brewed using water with a hardness of 240 🍶. The aroma on the nose is faintly sweet. The first aroma is faintly sweet, with a moderate acidity, juicy sweetness, and a slight astringency typical of Miyamanishiki that finishes the palate. It was quite delicious ✨. I'd like to try more of Iwanoi 🤔.
Japanese>English
profile iconくま吉
IwanoiチャレンジONJUKU 純米酒　無濾過生原酒
Iwase ShuzoChiba
31
くま吉
Obtained from a crafan at the Iwanoi Sake Brewery. (right after opening the bottle) Drink cold Clear and colorless. Very fine bubbles slightly stick to the glass. Mellow ginjo aroma. In the mouth, it has a delicious full-bodied taste with sweetness and acidity. Slightly carbonated. Fresh but not too fruity. The lingering aftertaste is medium and has no peculiarities. The aftertaste is refreshing. Warming increases the richness and sharpness of the flavor, but shortens the aftertaste. It goes well with salmon poke and golden squid. Warm to lukewarm It has a strong sweet aroma with a slight savory flavor. The sweetness is very strong, but the acidity and the clean aftertaste make the taste less clingy and different from cold sake. Hot sake A lot of bubbles are generated and the carbonation is lost. Alcohol smell becomes stronger when lukewarm. The sweetness weakens, but the richness and acidity remain the same, and the aftertaste is refreshing and delicious. When heated, it goes very well with cheese with anchovies. Different temperatures give different tastes, and the order of preference is lukewarm, cold, and hot, in that order. The sweetness is a little more noticeable when the wine is cooled.
Japanese>English
profile icon坂の上
Iwanoi総の舞純米吟醸原酒生酒無濾過
Iwase ShuzoChiba
にっぽん旬菜亭 酒BAR
19
坂の上
I was not sure of the sensation on my tongue at this point, perhaps because I had drunk too much sweet earlier in the day. As I recall, it had a sense of depth. The image is sharp and slightly dry.
Japanese>English
1