SakenowaRecord your sake experiences and discover your favorites
日置桜Hiokizakura
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Popular Comments
Where to Buy
Brands from Yamane Shuzojo
Hiokizakura
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
Location
Timeline
a79yrod
Strong Hioki Sakura, a little bit colored, strong.
Japanese>English
ヒロ
☀️
This is "Benten Stand" in Niigata.
I can't help but read the comments on the tag 😆.
And the choice by name 🫵.
It has a light amber color.
It has a rough mouthfeel that is typical of a rough sake, the type with a strong sweetness from the rice 🌾.
It has a wild finish with a strong ginjo aroma that comes through to the nose and a cooing sound.
I don't think this one sleeps with the giggles 😆.
Maybe Yama Sleepless would have been more appropriate 🌋.
We took a break around here and went to the hotel. I definitely don't want to attend tomorrow's event hungover 🥹.
Japanese>English
tjr
Warmed sake. Good (too drunk to remember).
Japanese>English
yuki
7.2/10
French>English
Hiokizakura本懐盃 生酛純米酒
Nyankozake
It tastes so good you'd think it was a Yamahai. Super dry taste, perfect for sake lovers.
Japanese>English
Nyankozake
A delicious drink that only needs salt
Japanese>English
おじさん
The flavor and bitterness of the rice is indescribable!
Personal preference: ★★★★☆
Japanese>English
NomBay
When cold, it is very hard. Refreshingly sour.
As the temperature gradually rises, it becomes juicier and juicier.
It looks amazing when warmed up!
Japanese>English
ogw
記録用。
徒然草
It is a hardy sake that fully brings out the color, taste and flavor of the rice. I tried it first cold and then switched to heated, both of which were good and flavorful.
Japanese>English
U_G
Store By
An all-rounder!
From cold sake to tobikiri, it tastes great at any temperature.
Japanese>English
のろ
Oliseh @ Kinshicho
Hot, dry, complex, delicious.
Japanese>English
ヒラッチョ
The Hioki Sakura🌸 is powerful in its lore.
I bought it at Ikebukuro Tobu about a year ago, drank some and then let it sit at room temperature.
It was brewed well and crisp, without any sagging at all.
I warmed it up to 40℃, 45℃, and over 50℃ at Nobee Yokocho and tasted the heated sake, but as expected, the higher the temperature, the brighter it became.
The main snacks were
A dish of baked thick fried tofu topped with meat sauce and cheese.
Japanese>English