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Sake Rankings by Flavor Tag

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

# 21

3.08 pt.

Yamanaka Shuzoten Ibaraki

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Hitorimusume 1

Hitorimusume 2

Hitorimusume 3

Same old place, same old thing. Just like always. It was delicious...

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Risshun Morning Squeeze Series 🌅. I've already had this one lol My only daughter was so impressed last year that she missed the pre-order deadline and went to buy some but it's not there anymore: ‼️ This year I was able to buy it in the Ibaraki set✨

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1,383 yen Alcohol content: 15.5 Sake degree: +4 Rice (Origin): Yumehitachi (Ibaraki) Rice polishing ratio: 60

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# 22

3.08 pt.

Tsuji Honten Okayama

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Caramelized Acidity Invigorating Umami Room Temperature Full-bodied Mellow Smoky

GOZENSHU9 1

GOZENSHU9 2

GOZENSHU9 3

2021/06/28 ⭐️⭐️⭐️⭐️ The design and color of the bottle is very stylish. When you open the bottle, the aroma is like muscat. It's light and fresh in the mouth. You can feel the sweetness of the roundness of the aroma. The more you drink, the more fruity it becomes. This may be a sake for women.

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October 7, 2022 Evening drink at home. It was the day of a local festival, so I decided to have something to drink. I bought a bottle of GOZENSHU9(NINE), which I had been curious about for a long time. I bought a bottle of GOZENSHU9(NINE), which I had been curious about for a while, and opened the bottle. The stylish bottle and label reminded me of wine. The bottle and label are fashionable, but it is made using the oldest method in Japan called "Bodai-Hashiroshi". I heard that it is made by the oldest method in Japan called "Bodai Hashimoto". It is an easy-drinking bottle with a pronounced rice flavor and acidity. It is an easy-drinking bottle. It was delicious with I enjoyed it with manatsuo, maiwashi sashimi, etc.

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I drank it at the Sake Festival in Antwerp. ☑️ buy again: deep taste, slightly acidic. 4/5

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# 23

3.06 pt.

Minshuku-Tono Iwate

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Fizzy Yogurt Acidity Pineapple Milk Cheese Calpis Juice

Tono-Doburoku 1

Tono-Doburoku 2

Tono-Doburoku 3

I have always been curious about this sake. First, let's take a sip. Smells more like candy than fruit. Banana cake, lychee, yogurt, freshly baked pound cake, very ripe peaches. No sign of activity. Concentrated! Concentrated syrup. Tart on the tongue with a good sweetness, ripe fruit like pears, green apples, and some alcohol as when the fruit is quite ripe. Finishes with bitterness, acidity and sweetness and has a long finish. Good and amazing. Power. It's drinkable with a splash. Shake a few times to mix and drink. Rice, milky smell. The rice flavor, sweetness, and sourness of the rice spread out in a flash, and the doburoku, or doburoku, has a fruitiness that surrounds the main rice flavor, and the bitterness comes in and gives it a nice sharpness. The rice is almost completely melted, so it is smooth and refreshing. Delicious! A few days later, after shaking and mixing, it did not separate even after a few hours. The alcohol feeling gradually faded away, and when I drank it, I could feel the strong rice flavor spreading out, sweet and mellow, like a dessert. A delicious drink.

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There are several alcoholic beverages that have been neglected for almost a year since I bought them, and this is one of them. Let's open the bottle to see what it tastes like! It's so easy to drink! Doburoku is generally considered to be a rather difficult liquor to drink because of its strong acidity and various other strong habits. But what is this doburoku! It's not so sweet or sour, just enough to give a gentle taste of the ingredients, and it's easy to drink! For those who like that habit, it may be quite insufficient. However, I like it this much better now. Other doburoku seems to take a little more getting used to. The rice mash is not that strong and has a mouthfeel similar to muddy sake. If I am wrong, it may even be easier to drink than the more habitual muddy sake... lol. Combined with the PET bottle container, it felt like Koiwai apple juice. Are my nose and tongue going crazy? I can feel the apple feeling somewhere. The packaging is probably a parody of the classic movie Leon. I found a funny one on Twitter, so I'll post it here.

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In a word, sour! From sourness came a slight sweetness. Strength of fermentation.

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# 24

3.06 pt.

Mukai Shuzo Kyoto

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Acidity Umami Dry Hot Temperature Creamy Astringent Firm Cheese

Kyonoharu 1

Kyonoharu 2

Kyonoharu 3

The last sake we had at Kyoto Stand Kiyo Kiyo was "Toyoyo Junmai Dry Musou" by Mukai Shuzo, also from the Tango region. The rough and powerful label may represent the fishing scene in this area. When you put it in your mouth, you can feel the umami flavor and the aroma of rice is crisp and full. Even though it is called "Dry Musou", it has a hint of sweetness, which makes it a delicious cup. It has been a long time since I have had a good drink, and the best part of drinking outside by myself is that I can drink slowly while considering what to drink and what snacks to go with it, while keeping an eye on my pocketbook. I returned home refreshed both mentally and physically. From next time, I will introduce some of the sakes I took at the beginning of the year!

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Warmed with pork dishes.

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A gentle classic type. If this type of summer sake is cooled too much, it will be too hard and the astringency will be noticeable and not so good. It tastes best when it is slightly warmed up! It tastes better when it is slightly warmed up. I like it better when it's heated up.

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# 25

3.04 pt.

Hirose Shoten Ibaraki

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Shiragiku 1

Shiragiku 2

Shiragiku 3

Ibaraki Sake 🍶. Sake rice: 100% Koshihikari produced in Tango, Kyoto Rice polishing ratio: 55 Alcohol: 15-16° C, unfiltered, raw sake, black malted rice sake mother

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Refreshing and full-bodied. Deep flavor. Karekan (dry can). Heartwarming. Sankoku. 87 points

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# 26

3.04 pt.

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Dry Traditional Umami Hot Temperature Crisp Wine Flamboyant CherryBlossom

黄桜 1

黄桜 2

黄桜 3

Moved to the corner of Matsuzaki in Kawagoe. This is my first time at the fashionable Yellow Cherry Blossom. It is easy to drink and refreshing. It is the opposite of Kappa's sake. The reason why I couldn't feel the Aizan sensation must be because I was drunk.

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〰︎ 🌾 Domestic rice here, drunk I wanted to eat grilled seafood, so I went to Chiba. There was cold sake, so I ordered this one! Strong and refreshing with a lingering aftertaste 😋.

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〰︎ Two types of yeast 🌾Domestic rice Brewed with Kyoto's famous "Fushimizu" water Subdued aroma and full flavor of rice. Dry, with acidity and bitterness. You may feel it's not enough.

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# 27

3.04 pt.

Sato shuzo Shiga

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Kohama 1

Kohama 2

Kohama 3

Shiga Local Sake Festival in Otsu 2025④. Sato Shuzo and Kohama booth. This time, all the sake were made with Yamadanishiki. ◉Kohama Junmai Ginjo-shu Unfiltered Nama-shu Nama-shu Fruity aroma. The aroma is fruity, with a slightly bitter chocolate flavor and a rich, mellow flavor. This was my favorite type of sake. Kohama Tokubetsu Junmai Sake A standard sake. It is often served at restaurants that serve funazushi. A good food sake. Junmai Ginjo Namazu Jiyu Read as "ume naru jiyu" (literally, "while being born, it is free"). Nama-zake. I think they said they use a yeast that produces high malic acid. Pleasant acidity with a fruity taste. They also make ume (plum) sake and a blue colored sake that is a ginjo-shu.

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To match the bonito!

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This is a check-in from my visit to Shiga prefecture 2 years ago 🚗I bought this as a souvenir at the roadside station, Asai Three Sisters' Village. I was not so much interested in sake at that time 😅I was more interested in collecting labels. I think the taste was classic, sharp and refreshing. Labels: 🏷️ Low difficulty It was glued on, so it was easy to peel off when soaked in hot water👍 🍶Purchased at: Roadside Station, Asai Three Sisters' Township

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Where to Buy

酒舗まえたに＋Tokuriya

湖濱純米酒火入 1.8L 1800ml 滋賀県佐藤酒造日本酒地酒¥2,145

# 28

3.03 pt.

上川大雪酒造 Hokkaido

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Umami Acidity Bitterness Sweetness Dry Firm Crisp Balanced

Tokachi 1

Tokachi 2

Tokachi 3

It is brewed in the Hekikumo brewery on the campus of Obihiro University of Agriculture and Veterinary Medicine. On the campus of Obihiro University of Agriculture and Veterinary Medicine, we brewed Jundaizu at the Hekiun brewery. I admire the idea of brewing sake at a university. It has a fruity and refreshing sweetness. It is very easy to match with meals. On the 11th of next month, the first sake brewed by students "Hekiun" (Junmai Ginjo), the first sake I am very interested in it. I am very interested in it.

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I bought this sake at a Hokkaido exhibition a while ago. It has a pleasant aroma, fine acidity, and a well-balanced rice flavor. The sake has a pleasant aroma, fine acidity, and a well-balanced rice flavor. Handmade hamburger steak as a side dish.

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It was very tasty(^-^)/.

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# 29

3.03 pt.

Takagi Shuzo Gifu

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Hatsumidori 1

Hatsumidori 2

Hatsumidori 3

I told the owner of Jutoku Sake Sales Office what I liked and he recommended this sake. He said it was fruity and refreshing. It's definitely sweet, but not overpowering. It was my first time to try green, and it was delicious.

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Yamada Nishiki. The sweetness flows smoothly and lingers along with the bitterness.

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Degree of alcohol content: 16%. 100% Yamada-Nishiki Try a sake you've never had before! Sake from a sake brewery in Gero City, where my favorite Gero Onsen (hot spring) is located! It was well-balanced, easy to drink, and delicious!

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# 30

3.02 pt.

Ariga Jozo Fukushima

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Fizzy Dry Bitterness Fresh Popping Acidity Flamboyant Balanced

Jin'ya 1

Jin'ya 2

Jin'ya 3

We enjoyed it very much(^-^)/.

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I don't know if the taste is mellowed by being stored at temperatures below 0℃❓I don't know, but it is refreshing and very nice summer sake! I don't know, but it's refreshing and very nice like a summer sake.

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Shirakawa City, Fukushima Prefecture This is my first post in a year. Here are some of the photos I have taken.

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