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Sake Rankings by Flavor Tag

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

# 11

4.34 pt.

Hagiwara Shuzo Ibaraki

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Tokumasamune 1

Tokumasamune 2

Tokumasamune 3

I bought it because my child's name has the character for virtue in it lol. I was surprised by the color when I put it in a glass. The best thing about this product is the fact that it is made in Indonesia. I'm not sure if I've had enough, so I opened this bottle, but my face is starting to go numb 🤪 lol

Japanese>English

Junmai Daiginjo for the brewery's 170th anniversary Thankfully, I was given a sample of three different rice wines to compare... Yeah, they're the same! I tried to guess blindly, but I couldn't hit anything... What they have in common is Mellow, fruity, sweet and juicy Lightly caramelized flavor. The differences, to put it bluntly Hitanishiki: strawberry flavor and clarity Miyamanishiki: Sharp aroma Hachitan-Nishiki: Strong sweetness with bitterness and astringency in the aftertaste According to the internet, Hitachi Nishiki is made with No.18 yeast, while Miyamanishiki and Hachitan Nishiki are a blend of No.18 and No.14 yeast...heh! I realize that I am still a young man who needs more training! But it was delicious!

Japanese>English

I tried it heated today ...... and it's good heated, very good, very good. The acidity is very good! It has a nice lingering aftertaste. It lingers well, but the spiciness is also noticeable. Everyone loves the Character's Cup. Sakaitachi, the mascot of Sakaimachi, Ibaraki Prefecture. This is the 630th one-cup, one-pack festival.

Japanese>English

# 12

4.16 pt.

Noguchi Shuzo Ishikawa

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Smoky Umami WesternPear Acidity Herbal Chestnutt Shaoxing Wine Chocolate

Noguchi 1

Noguchi 2

Noguchi 3

(******) wdwdwdwd. It is a local cup sake patrol. It is a taste of old-fashioned sake. It is the sake of the brewery where Mr. Naohiko Noguchi used to live, not a laboratory!

Japanese>English

We drank three bottles at the hotel. The acidity was strong. I like M-310(Daiginjo) which I drank after this.

Japanese>English

Junmai Unfiltered Unrefined Nama Sake🍶🍶Tokubetsu A Yamadanishiki🌾 from Yoshikawa, Miki City, Hyogo Prefecture. Mellow and mature 😳. Ester in the mouth. It might be good warmed up 🤔. If you drink it after eating Kanpachi, it will soften the sensation. It's a great match with sour pike conger eel tempura with ume plum paste. Rural House Alori @ Kitaurawa 20230729

Japanese>English

# 13

4.07 pt.

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Ramune Juicy Muscat Invigorating Lychee

Kagamino 1

Kagamino 2

Kagamino 3

Limited edition distribution sake from a brewery famous for "Bunkajin". It has a full-bodied rice flavor and Moderate and distinctive acidity to induce an appetite. A deep and complex taste.

Japanese>English

It seems to be a limited distribution product from the same brewery as Bunkajin! It has a refreshing ramune like aroma, sweet and sour flavors, juicy and deep 😋.

Japanese>English

Super refreshing and fruity

Japanese>English

# 14

4.05 pt.

Fuchuhomare Ibaraki

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府中誉 1

府中誉 2

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Another Ishioka sake after Shiraga ❤️. This brewery is famous for Watafune and Taiheikai, but the main local sake is Fuchu Homare👍. By the way, yesterday's group consisted of 1 person in his 30s, 1 person in his 40s, 5 people in their 50s, and 2 people in their 60s, so it was fun to drink sake without worrying 😍! We drank 6 gos of Shiroshika, followed by a whole 4 gos bottle of this 😆. Fruity aroma of white grapes 😆. The taste goes down your throat with a grape-like sweetness and a white wine-like acidity. It's almost a white wine compared to the Shiraga we just had ❤️. The richness of the wine is so strong that I could enjoy it with menchikatsu ❤️.

Japanese>English

Honjozo 🍶 Warmed up this one too. My wife says it has a complex taste 😅mature sweet flavor. I know I'm repeating myself, but the hoshiei liver sashimi is still a must-try 🎉I heard they don't always have it, so be happy if you can find it 😆. KUITTO@Yono 20230819

Japanese>English

Fuchu Homare Junmai Ginjo Watanune Unfiltered Unrefined Genshu by Fuchu Homare The overall impression is full-bodied. Rich fruity aroma reminiscent of apple and muscat due to the low-temperature ginjo-style production. The lingering sweetness is pleasant. Ingredients: Rice (domestic), Rice malt (domestic) Alcohol percentage: 16 or more, less than 17 Rice used: Short-stalked ship produced in Ibaraki Prefecture Polishing ratio 50 Yeast used: yeast cultivated in the brewery Sake meter degree: around +2 Acidity around 1.4 Nama/Hiirei/Hiirei

Japanese>English

# 15

4.03 pt.

Kichi Shuzo Ibaraki

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Acidity Fizzy WesternPear Champagne Lingering Sweetness Dry Mellow

Kikusakari 1

Kikusakari 2

Kikusakari 3

Junmai Ginjo🍶Moto Nama Shuzake✨Harumaitsuki🌸 Seishun 18 Ticket Trip 🚃Ibaraki Tochigi Version Visited Kiuchi Sake Brewery in Hitachi-Konosu. Dry, strong acidity with a strong umami flavor. Refreshing✨We had it at the counter in a relaxed atmosphere as there were few people due to the rain 😋. Kiuchi Sake Brewery @Konosu, Naka City, Ibaraki Prefecture 20230318

Japanese>English

Junmai Sake🍶Jun Seishun 18 Ticket Trip🚃IbarakiTochigi Soba noodle shop attached to Kiuchi Sake Brewery. After toasting with Nest Beer🍺, we had a standard Junmai-shu. Sharp, strong alcohol, phenolic aroma, and sweetness later. It is a good match for the mellow beef stew (sweet miso, maiyoo!) 😋. Feels mild: ☺️ Kura + Soba Nakaya @ Konosu, Naka, Ibaraki 20230318

Japanese>English

Junmai Ginzukuri🍶. Seishun 18 ticket trip 🚃 Ibaraki Tochigi version Here is the second cup at the restaurant attached to the Kiuchi Sake Brewery 😅 Slightly yellow. Mellow ☺️ and light compared to the first cup "Jun". Aroma is a little whiskey barrel feel 🥃. The fried buckwheat noodles are delicious 😋. Kura + Soba Nakaya @ Konosu, Naka, Ibaraki 20230318

Japanese>English

# 16

3.98 pt.

Negami Shuzoten Shizuoka

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金明 1

金明 2

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Kinmyo Junmai Sake 60% 15-16% 720ml Kinmyo by Negami Shuzo is my new favorite sake. The acidity is up from last year. The characteristic custardiness is almost gone, and a green apple-like fruitiness has been added instead. It also has a spiciness to it. It is a different taste from last year. I prefer the taste of last year's, but this is still good! Rumor has it that he makes it all by himself. Rating 4.2 (out of 5.0) 20240122

Japanese>English

(*^_^*)🍶🍶🍶🍶 Shizuoka business trip (Part 1) I got a bottle of Kinmei which I think I bought at Matsuura Sake Brewery. The aroma was mild, with a nice, smooth sweetness and umami 😊There was also a touch of acidity afterwards, which made it seem a bit dry 😚👍. It seemed like a sake that goes well with food 🥳.

Japanese>English

No label, which is very rare in this world. The taste is profound and robust with a very gorgeous aroma.

Japanese>English

# 17

3.96 pt.

松浦一酒造 Saga

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Umami Soy Source Juicy Pear WesternPear Sweetness Creamy Weighty

Matsuraichi 1

Matsuraichi 2

Matsuraichi 3

2) Matsuura Ichi Sake Brewery ✨9th Omachi Summit Ginjo-Shu Category Honorable Mention ✨. Made with up to 50% polished Omachi from Akaban! Now, a sip...hmmm...this one is delicious too! Mild aroma 😳👍 Refreshing in the mouth with a touch of acidity. The umami is also great!

Japanese>English

It is a very crisp junmai sake with a good acidity level. It has a rich and expansive flavor. It is more crisp when heated. When heated, the umami is moderate and you can taste the astringency. I served it with chilled tofu, and it really brings out the flavor of the chilled tofu. Even if you don't serve it with cold tofu, you can still enjoy the taste. I often drink dry sake, so I think it is dry by my standards. I often drink dry sake, so I think it is dry by my standards, but it is a very good sake! Mr. Ota was in Shinjuku again! I still admire Golden Gai!

Japanese>English

The purpose of my visit to Kawanishi Sake Sales was this. Although it is not written on the label, the sake was labeled as unfiltered raw sake at the store. Unlike the label, it is fruity and modern. It has a refreshing and light taste, but the second half is a bit dry. It has a slightly gaseous taste. It is a bit like Eiko-Fuji, but a little spicier. I wrote it in a subtle way, but it is quite tasty with a good sweetness and flavor. I would like to try the Junmai Ginjyo Nama as well. I think it tastes better after the second day than on the first day.

Japanese>English

# 18

3.91 pt.

Godo Shusei Hokkaido

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Kitanohomare 1

Kitanohomare 2

Kitanohomare 3

Purchased at a liquor store in Nakazaki-cho after an event at Ogimachi Park with Nemuchi The design looks like something you'd find in a bottle at an izakaya 😅. Normally I wouldn't pass it up, but I thought it looked unusual and bought it. It's been a year since it was made, but I don't feel it's aged too long. It is light, refreshing and easy to drink.

Japanese>English

Type: junmai daiginjo, rice polishing rate: 50%, alc.: 16% Floral aroma, vanilla, marshmallow and a little bit of savoury aroma. Flavor feels dry with sharp acidity and bitterness of alcohol. Earthy flavor lingers for a while. Not too good not too bad. Decent price here in Europe.

Drinks consumed at the lunch buffet I had the impression that it had been available in all restaurants for a long time. The taste was "safe". Low alcohol content, no peculiarities Good for lunchtime drinking.

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# 19

3.91 pt.

Takasago Shuzo Hokkaido

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Taisetsu 1

Taisetsu 2

Taisetsu 3

Rice used is Comet The tanks are buried in the snow to mature the sake. It does not have a sense of maturity, but has a round mouthfeel and a crisp finish. It is a good summer sake.

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My junior from Hokkaido bought some sake as a souvenir and we drank it at home together. It seems to be stored in the snow. The sake is light and dry. It goes well with any kind of food. We had yakitori and hormone today. The sake and the snack are delicious, and the talk is fun. The best.

Japanese>English

As smooth as water. Fruity and smooth. It is a summer sake!

Japanese>English

# 20

3.83 pt.

Inoe Shuzo Oita

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Acidity Flamboyant Fragrant Thick Astringent

Kakunoi 1

Kakunoi 2

Kakunoi 3

There is clearly more lees than the previous Yamadanishiki. When you take the supernatant first, the taste opens up from the beginning, with a thick umami and sweetness spreading. The Yamadanishiki Junmai Ginjo reached this state at room temperature, but this one's flavor comes through even at low temperatures. When the lees are stirred, a crisp acidity is added and the aftertaste becomes clear. The full-bodied aroma comes out of the nose, and the taste becomes highly complete at once. This one is also insanely delicious! I've been drinking a lot of Omachi sake lately, and I wonder if this complex and thick sweet flavor is a characteristic of Omachi.

Japanese>English

Yamadanishiki ver. Compared to Omachi's lees sake, it is slightly more lees and has a 1% lower alcohol content (17%). The bottle size is also changed from 500ml for Omachi to No. 4. The aroma is like rice itself and rice malt. The pure sweetness that is typical of Yamadanishiki passes through the nostrils with a slightly thick texture, and there is a slight bitterness that seeps into the tongue. A slight bitterness seeps into the tongue and a tangy sourness on the tip of the tongue. The taste that spreads in multiple directions in the mouth is like a rocket firework. As the day goes by, the acidity will become more rounded and a sense of unity will emerge.

Japanese>English

平成29年の九州北部豪雨で被災し、復活を遂げた井上酒造さん。そして専業主婦から50歳で杜氏へと転身された井上百合杜氏の渾身の一本。飲む方も身が引き締まる思いです。生酒らしいフレッシュな香り、酸度のおかげかマイナスに振れた日本酒度の割に旨口で、爽やかな後口でした。初日はやや酸味が強い感じがしましたが、2日目は酸味が落ち着き、食事ともよく合いました。

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