SakenowaRecord your sake experiences and discover your favorites
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Brands from Otokoyama
静熟Otokoyama
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We analyze the flavors based on everyone's comments and select similar brands.
Location
じじThis can is from Otokoyama in Asahikawa, Hokkaido. The can has a cute design with an illustration of a black woodpecker, a natural treasure.
It is a standard junmai that you will never get tired of drinking.
Japanese>English
香西 令Hokkaido festival-like at the local supermarket.
Rock on to the classic design.
Slightly sweet, not too sharp, and tastier than expected.
A little over 2,000 yen for a special junmai, very cosy.
Japanese>English
yyyiiiikkkIt is specially made for sushi and does not interfere too much with the taste of the meal (it has such a watery feeling that even if it were served as water, you would not notice that it was sake) ←.
Japanese>English
ささかまThe feeling of a kick in the throat!
All-you-can-drink sake with my father and sister (5)
Japanese>English
Chrisbrz男山つまみつつ すし専用
Otokoyama Tsumami Tsutsu Sushi Sen’you
特別純米酒 Tokubetsu Junmai
精米歩合 55％
アルコール 15%
Initial flavor is Mild tangy and faintly bitter. It’s an excellent companion to sushi, as expected
くろわっさんIt is a drink for drinking outside, and Dewa Tsannin is the raw material rice.
It has a rice polishing ratio of 60%, a sake degree of +1.0, and an acidity of 1.6.
It is a mild sake in harmony with the umami of the sake feeling characteristic of the sake.
This is the first time I have had a sake with a nama yeast yeast yeast, but I think I might like it.
I would like to try a different sake.
I am happy to drink outside.
Japanese>English
imnotyuriThe one I got as a souvenir! Asahiyama Zoo specs!
The aroma is mild and light, with little acidity and a nice sharpness!
I think it would be good with sashimi or something!
Japanese>English
Anthony LaurenceVery smooth and not dry or sweet. almost like water but not quite. Still some body on it.
酔生夢死Kitami Meeting
Alcohol 15%.
Sake degree +1.0
Acidity 1.6
Amino acidity 1.4
Rice used: Dewa Sanbaku (Yamagata)
Polishing ratio (Kake rice, Koji rice) 60%, 60
Yeast: Kyokai No. 701
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Water used for brewing: Water from the Ishikari River in the Daisetsuzan mountain range (super soft water)
Remarks [Moto-zuri] Drill
[Lactic acid bacteria] No additives
Shrimp cutlet (also handmade tartar) ⭕️
Japanese>English