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Location

116 Katsuyama, Maniwa, OkayamaOpen in Google Maps

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「御前酒」の蔵元・辻本店が「~みんなで造った真庭のお酒~ 御前酒 雄町日和」を4/24(火)に発売開始 | 日本酒専門WEBメディア「SAKETIMES」

「御前酒」の銘柄で知られる蔵元、株式会社辻本店(岡山県真庭市)は、「~みんなで造った真庭のお酒~ 御前酒 雄町SAKETIMES | 日本酒をもっと知りたくなるWEBメディア

「オール雄町」への切り替えを決断。蔵元姉弟が挑む酒蔵改革の軌跡 - 岡山県・辻本店(御前酒) | SAKE Street | プロも愛読の日本酒メディア

岡山県真庭(まにわ)市の辻本店は、今季(2022BY)の酒造りから、蔵で造るすべての酒に使う米を雄町だけに絞るという決断に踏み切りました。酒造好適米として高い評価を受ける雄町は大半が岡山県で栽培されており、県内の酒蔵の多くが雄町を使ってきましたが、大吟醸から普通酒まですべてを雄町だけにするのは辻本店が初めてです。 「オール雄町蔵」の一番乗りを果たす旗振り役となったのは、辻本店の辻総一郎社長と辻麻衣子杜氏の姉弟です。20年前に相次いで蔵に戻ってきた二人が推進してきた蔵の改革の、総仕上げとなる今回の決断に至る経緯を追いました。SAKE Street | プロも愛読の日本酒メディア

御前酒蔵元 辻本店が"女性が醸し女性の縁でとりもつ女性のための日本酒"「木花咲耶姫」を、日本酒の日である10/1(日)に一斉発売 | 日本酒専門WEBメディア「SAKETIMES」

御前酒蔵元 辻本店(岡山県真庭市)は、女性が醸し、女性の縁でとりもつ、女性のための日本酒「木花咲耶姫(このはなSAKETIMES | 日本酒をもっと知りたくなるWEBメディア

Timeline

御前酒1859 雄町 菩提酛純米
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41
Haste
I bought it on the first day of my business trip to Okayama and had it at the hotel. It had a pleasant aroma, a fizzy mouthfeel, and a mild, robust flavor.
Japanese>English
御前酒菩薩元 1859純米
alt 1
16
mahiromk346
Easy to drink with a pleasant balance of umami and acidity. Sweet on the palate, but the aftertaste is rather refreshing. A bottle that goes well with a variety of meals.
Japanese>English
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家飲み部
29
FUJIYAMA
Today's sake is a Gozenshu made with Omachi from Okayama Prefecture❗️ The aroma is of junmai with a slight sweetness❗️ sip and you will feel a tingling sensation on your tongue and a slight sour acidity will come❗️❗️ interesting sake for a mealtime drink⭕️
Japanese>English
御前酒菩提酛にごり酒ライト 純米生原酒
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淀川酒店
19
しんたろ
This is my first Bodai yeast brewed sake. The mild acidity is very tasty, with a clean aftertaste that is not too lingering, which I like, and it is apple-like. The label says that the previous master brewer revived the Bodai Hashiro, but the Bodai Hashiro Kenkyukai website has a different story, which I will look into further. Bodai-Hashiro is said to be the oldest sake brewing method established in the Muromachi period (1336-1573) at Shoreki-ji Temple at the foot of Mt. It is characterized by soaking raw rice in water to propagate lactic acid bacteria and using the "soyashi water" as the brewing water for the sake brewer.
Japanese>English
御前酒菩提酛にごり酒ライト 雄町純米原酒生酒にごり酒
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24
とら
When opening the bottle, the stopper or fly away. After that, when you open the bottle, it makes a nice popping sound. The aroma is soft and sweet like Bodai yeast. It is light and easy to drink as the name suggests, compared to the Bodai Hashiro and Mizu Hashiro we have had so far.
Japanese>English
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31
荒馬
This is my first time drinking Okayama sake. It's delicious, but not too sweet 😋 They also have a dry version. Only available at special stores🔥.
Japanese>English
御前酒純米原酒にごり酒
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家飲み部
29
Brubeck
Mimasaka tasted Katsuyama sake. The impression was that it was sweeter than the usual "Gozenshu. But it is not sweet, and the taste is sharp. It is an old-fashioned "Bodhi yeast" sake, but with a refined flavor. It was a truly delicious sake.
Japanese>English
御前酒別誂 菩提酛 純米吟醸 生原酒純米吟醸原酒生酒
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淀川酒店
家飲み部
108
たけるパパ
This is my first time in Okayama 😄. I've only had Bodhi Hashiwado... I've only had Mimuro Sugi... I was very interested in it and was attracted by the label "Betsuatsurai" so I bought it. I was very interested in it and bought it because I was attracted by the label "Betsuatsurai". The rice used is 100% Omachi rice produced in Okayama Prefecture. Rice polishing ratio is 55%. Alcohol level is 17 Sake degree is +2 When the bottle is opened, it makes a pleasant popping sound. When poured into the sake cup, it has a smooth, slightly thickened, and clear texture. When the bottle is opened, the aroma is subdued, like that of a modest tropical fruit. Upon sipping, it has a smooth mouthfeel, with a fluffy, smooth flavor spreading through the mouth. A refreshing lemon-like citrus acidity spreads quickly on the tongue, leaving a soft, rich, fruity flavor in the aftertaste. The complex flavors of Bodai Hashimoto enhance the deliciousness, and the umami, smoothness, and acidity of Bodai Hashimoto make it more fresh and fresh. The taste is a very smooth and fresh ginjo nama-shu with no sharp elements. The clear umami and fresh acidity go down the throat and disappear quickly and crisply. It is best served chilled, but the flavor increases as it approaches room temperature.
Japanese>English
1

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