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Sake Rankings by Flavor Tag

Introducing sake brands with the strongest impression of "Nutty" flavor, ranked by the strength of the impression.

# 61

2.97 pt.

Funasaka Shuzoten Gifu

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Dry Sweetness Umami Nectar Firm Nutty Sharp Fresh

Miyamagiku 1

Miyamagiku 2

Miyamagiku 3

Second stop on the Takayama sake brewery tour. We visited Funasaka Sake Brewery. As usual, the tasting machine took care of us. I chose a junmai ginjo that seemed to suit me from the description. It was described as sweet, but I got the impression that it was medium sweet with no fruity taste. I wonder if it would be a sweet sake in this brewery's lineup? It tasted crisp.

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. It has a robust flavor with the full flavor of nama-zake character, slightly sweet and delicious! ✩4.0

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When it's not too cold, it's mildly sweet and lightly pungent. The aftertaste is short and crisp. When it's cold, the spiciness comes out.

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# 62

2.97 pt.

Kesennuma Otokoyama

Otokoyama Honten Miyagi

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Kesennuma Otokoyama 1

Kesennuma Otokoyama 2

Kesennuma Otokoyama 3

Honjozo 🍶. Quite refreshing, like water. Dry. Does not get in the way of eating good food. Perfect score as a daily sake 💯. Purchased at Sugatoyo Sake Shop @ Kesennuma 20230103

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I had it on a trip to Sanriku. It has a nice, calm taste, and it just keeps going and going. We visited a sake brewery just before the trip and were allowed to taste various kinds of sake, which was a nice experience!

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The second day in Miyako, Kamaishi, and Kesennuma🎵 was spent in Kesennuma, the first visit to this area in 38 years. During the day, I was impressed by the ruins of Kesennuma Marine High School, a relic of the Great East Japan Earthquake, and at night, I was thankful to be alive thanks to the seafood of Sanriku. On the second day of our fulfilling Miyagi trip, we had a special menu at the hotel: Otokoyama bonito sake. Normally, I would not buy this kind of snack, but the woman I was with from Ichinoseki recommended it as a great dish. Even if it's not bonito, it washes away the umami and goes well with oily sashimi. It is also good when served cold, as the acidity is more pronounced than with cold sake. Ebisu is also a good omen as it is a sake from the sea. It is a pity that Mizutori-ki Hiyadoroshi was sold out.

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# 63

2.97 pt.

大石酒造 Kyoto

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翁鶴 1

翁鶴 2

翁鶴 3

The mid-palate is full of umami and spiciness as if it were a nishimoto.

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Brewed in Miyama, Kyoto. It was awarded the gold medal in the honjozo category at the 2020 International Wine Challenge. It is like a grassy sweet potato shochu. Strong alcohol taste. 5

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A regular customer from Kyoto brought in some sake to share with us! At first, the sweetness of the rice was strong even though it was a daiginjo, but gradually the acidity started to assert itself! Even so, like a daiginjo, it has a clean aftertaste, so you can easily drink it!

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# 64

2.97 pt.

Taiyo Shuzo Hyogo

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Umami Shaoxing Wine Vigorous Smoky Cooling

太陽 1

太陽 2

太陽 3

🥂 Kojun Umami Dry! It's 19 degrees alcohol but it was gone in no time 😅 It was delicious 😋👍

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"Believing in something is a responsibility. Even if the result of believing is not as you expected, it is your responsibility. "I don't recommend it as a liquor store. But if you're buying it for yourself, you might want to keep it at room temperature before drinking it, even though it's raw sake. Even if it fails, it is my responsibility to make the right choice, so don't worry. It's been one month since I stored it. The color is yellowish and reminds me of a strong taste. The aroma is fermented and ripe. In the mouth... the taste is juicy and complex, a true taste of rice! The initial specs are that it is a little dry, but as it ages, the sweetness is brought out and it is very Tsuchida-like. It has the flavor of a dense, rich, umami flavor that brings out so much of the rice flavor, and the flavor deepens more and more to the point that it cannot be described in a single word." This flavor!" The taste develops further from the point where the tongue catches it. On the other hand, if you put it in your mouth and drink it right away, you will be surprised at how easy it is to drink. This is too good to be true... I'm glad the drinker believes in the drinker... Next year, I'm going to try drinking it refrigerated. I wonder what it will taste like. PS...After another month of opening the bottle, a nice fermented aroma comes out. This one's good too!

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Junmai Nama Hashiroshi Nama Genjyu without filtration, apparently using a rice called Nojoho. It has a high alcohol content of 19 degrees. It is a sake that cannot be found in the Tokyo metropolitan area. It has a rich flavor.

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# 65

2.96 pt.

Koikawa Shuzo Yamagata

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Caramelized Hot Temperature

亀治好日 1

亀治好日 2

亀治好日 3

Koikawa Shuzo Junmai Ginjo Kamejikohi 720ml Rice ： 100% Kame-no-o produced in Yamagata Prefecture Rice polishing ratio : 55 Alcohol : 15.3 My wife entered this sake in a CS historical drama program and won it. It is said that this sake brewery is related to the writer Shuhei Fujisawa. This is also some kind of fate. Now, what does it taste like? It is quite classical. My wife said it was just fine. It is best to warm it up a little.

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At an izakaya in Kyoto. Delicious drunk hot.

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Tan shio ni sukiyami!

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# 66

2.96 pt.

Suwa Shuzo Tottori

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Caramelized Honey

Mantensei 1

Mantensei 2

Mantensei 3

The sake I bought back from Tottori. Oh... it's a Junmai Ginjo, but it doesn't have a Ginjo aroma... Aged scent? Yes, it's actually a sake that's been aged for 3 years. Aged sake usually has a harsh aroma for me, but But this one has a gorgeous aroma and a soft taste. It's an excellent product for beginners of aged sake.

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Tatami, straw, cocoa, vanilla, cream soda, umami

Italian>English

Light brow color. Shaoxin wine, licorice, burnt caramel, concerned soy sauce, long umami finish.

# 67

2.95 pt.

伊東酒造 Nagano

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Acidity Umami Dry Fizzy Firm Crisp Nutty Sweetness

横笛 1

横笛 2

横笛 3

Next, Yokobue. This one is also described as dry, but compared to the first glass of Reito, it was fruity and less spicy! It was easy to drink and I downed a whole bottle in no time!

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YOKOBUE - Junmai-brewed Ume-shu (plum wine) 720ml Ingredients: Sake, plums, glacial sugar Alcohol content 11%. This was purchased at the brewery's store in November. This plum wine was the best among all the ones we tasted 😀. After the 3rd day of Honkin, I drank straight Umeshu (plum wine). 11 degrees, but I got drunk very fast. Sometimes plum wine is good... â

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(˶ᐢ˶˶ᐢ˶)🍶🍶🍶🍶 Nagano business trip No.7 I bought a bottle of Yokobue at a local supermarket 😀. I don't think I can detect much aroma 🤔It is a dry Junmai sake with a good balance of rice flavor and acidity 😚👍. After drinking it as a reward for the weekend, I had a local ramen, Harbin Ramen 🍜🥰.

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# 68

2.95 pt.

Shinshu Meijo Nagano

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Meiho Kikumori 1

Meiho Kikumori 2

Meiho Kikumori 3

宿専用銘柄

The corn we bought the day before at Midori-no-ochi in Sanada, Ueda city, is delicious boiled and also good as tempura 😋! I'll have it with hanpukai sake 🎵 #PremiumAjirai #Kikumori #Shinshu secret sake hanpukai gold course 2025

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Hanpukai Sake The label says Kiku-zakari, the sakenowa says Tokikumori. I believe the label. Last year it had a classic impression, but this year it feels modern fruity. Maybe it was my physical condition, but it was different from my image. I enjoyed it very much. I drank it while playing mahjong and got very drunk. Double soup with pork and beef bones? Is it basically pork? It was thick and tasty. It went well with thin noodles.

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# 69

2.94 pt.

Senryootokoyama

Hishiya Shuzoten Iwate

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Senryootokoyama 1

Senryootokoyama 2

Senryootokoyama 3

Then the middle one, "Senryo Otokoyama. Honey-like aroma. The mouthfeel is silky, but the flavor is similar to a juku-shu type. It has a honey and syrupy feel with a touch of pettiness. However, it is easy to drink, with no harshness or bitterness, perhaps because the overall assertiveness is modest! It is crisp but dense. It is a deep taste that is hard to describe!

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GW 4 days 3 nights with wife, 1,500km round trip🤣 We went on a Sanriku car trip 🙂. We stayed one night near Sendai and went to Sanriku. We had an ume (sea urchin) lunch box at Kuji station, and spent the second night in Miyako. Miyako's sake brewery, Hishiya Sake Brewery, Senryo Otokoyama. Seafood Cuisine at Murekou, a long-established bar that has been in business for over 45 years. Today we had fresh and delicious seafood dinner at Today, the restaurant was run by a pleasant elderly couple, who were basically just a customer with a reservation, but they were happy to help us at the counter.

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At the Iwate Sake Banquet, a customer recommended Senryo Otokoyama. I chose it because I wanted a dry sake, but I didn't realize that it had 20% alcohol by volume, so I chose it first! It was delicious!

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# 70

2.94 pt.

Miyakozuru Shuzo Kyoto

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Tsuzuru 1

Tsuzuru 2

Tsuzuru 3

I bought it by weight the day after the Hankai Train Off-line Meeting. I took this opportunity to buy it because Miyakotsuru's draft sake is rarely distributed. This is an annex of a store in Fushimi that sells all of Fushimi's sake in Nihonbashi, Osaka. I wonder if the sake brewers' association is involved? The bottles come in various sizes and labels, and you buy the bottle you want and pour it. You pour the sake yourself, but since I was right on the 300 ml mark, I received a sake cup as a "Pitari" prize. The taste is melon-like with a clean mouthfeel. The long, thin and extended acidity is impressive. It is a little light and has a sweet and spicy flavor. After about a week, the flavor seems to have opened up, or rather, the flavor profile has become more defined.

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My boss gave me this sake 🍶. The aroma is sweet and the mouthfeel is sweet and immediately spicy, which goes well with western style meals. ☺️ It's a good collaboration of sweet and spicy.

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Go-around Rokkomichi 1/5 It was my first time to participate in a go-around! I was excited and thrilled from the morning. I couldn't work today... lol. It was like a field trip for adults. I visited 5 stores in the Rokko-michi area in Kobe! First of all, here is the shaken sake. As I stood nervously at the counter, my neighbor spoke to me. He said, "How many restaurants have you been to?" I said, "This is the first one. It's kind of nice, isn't it? This is my first time drinking Miyakotsuru. It is very dry. It is light. I asked for breast meat with kombu-jime egg yolk and chicken skin with wasabi and soy sauce. I thought it was a little strong. But it goes well with sake! This time, the theme for me was "matching the dish". I'm on the train now on my way home. Because I have to work NOW tomorrow.... I'll be posting more soon.......!

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