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Kihanano Brewery
Hanagumori The Acid
A sharp acidity and sharp taste.
By using the white malted rice used in shochu, this doburoku has a dry, sharp taste with the acidity of citric acid derived from white malted rice.
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SakenowaRecord your sake experiences and discover your favorites
Timeline
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I thought it was not too sweet and the bitter taste was for adults!
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It is refreshing and easy to drink!
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La Jomon Peaky
I thought it would be quite sour since it was made with three times the amount of koji, but it was a sake with more acidity than I had imagined, and I was able to drink it in gulps!
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It was a full-bodied sake, typical of Japanese sake!
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Tenryo本醸造 生貯蔵酒
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Tenryo
It was a sake with a dry aftertaste.
It went well with sashimi!
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This doburoku was the last blueberry farmer of the season and sold out in no time.
The dark blueberry flavor is very tasty 😋.
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Hana-no-Kou: Autumn cherry blossoms
The aroma has a sweet scent of rice.
The color is clear, and the mouthfeel is tangy and acidic, with a pleasant bitter aftertaste.
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It was a hot topic on social networking sites for a while.
Argo.
It has a sweet taste of rice.
It is like apple juice, but the aftertaste may be a bit lacking.
It goes well with Shine Muscat!
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Shichida純米吟醸 江里山 棚田米
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Shichida Limited Edition Sake
Made with local Yamadanishiki from the Eriyama area
Limited "Junmai Ginjo" made with local Yamada Nishiki from the Eriyama area.
Ogi, the home of Tenzan Shuzo, where Shichida is brewed, is located in the Eriyama district.
The area's breathtaking scenery of approximately 600 terraced rice paddies has been selected as one of the "100 best terraced rice paddies in Japan.
Around the end of September every year, bright red higanbana (cluster amaryllis) bloom in profusion, dyeing the rice paddies red and creating an autumnal scene that is said to be one of the most beautiful in Japan.
This time, a limited edition sake with a label depicting this autumn scene is available.
The cool Oku-tanada rice paddies at an elevation of 400 meters are a good site for growing Yamada-Nishiki, preventing poor growth due to high temperatures.
The terraced rice paddies are used for agriculture, and the crops grown in the paddies, houses, surrounding waterside and satoyama form a rural landscape in harmony.
This sake is made to preserve the beautiful scenery of this hometown for the future.
The color is clear, the aroma is soft and sweet, and the mouthfeel is reminiscent of strawberries, with a refreshing and delicious aftertaste!
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GRAVITY!
It's a cool label, isn't it?
Usually, cold-aged sake or autumn-aged sake is made at the beginning of the year or in early spring and matured over the summer.
However, Eiko-Fuji's Gravity is different.
It is an unfiltered, unpasteurized sake that is neither hi-ire nor watered.
Eiko-Fuji has been releasing almost all of their recent sake as unfiltered, unpasteurized sake. This sake is one of them.
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The color is dark and the sweetness is deep and delicious 😋.
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Takachiyoハロウィンラベル
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Halloween label from Takachiyo 🎃👻.
It looks cute and tastes great and very good 😋.
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The hiyayogoshi of Nanaken reminds me of autumn!
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Test 2
A very energetic sake with a wooden vat, with a subtle woody aroma and a delicious acidity!
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Test 1
Dessert wine with a sweetness like that of a Shine Muscat
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LAGOON BREWERY is a brewery in Niigata City, Niigata Prefecture. It is a small brewery located near Fukushima Lagoon, which is selected as one of the 100 best natural spots in Japan and is a migratory bird flying site. While new sake brewing licenses were not granted, the brewery obtained a conditional license and has been producing doburoku and other alcoholic beverages based on sake production technology since 2021. SAKE Margherita is a SAKE like a pizza margherita, brewed with Niigata City tomatoes, rice, and basil, and has the flavor of a SAKE version of a pizza margherita, combining the delicious, sour, and bitter tastes of rice, tomatoes, and basil. You can enjoy the taste of SAKE's version of Pizza Margherita.
SAKE Margarita
Basil Tomato
The aroma is very basil and less tomato-like than expected, and it seems to be a standard product.
We think it goes well with Western food.
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The one in the first photo is Kotaro Ikejima!
This one belongs to the craft sake category, but it was a very tasty doburoku with a refreshing sweetness spreading in the mouth from a touch of acidity 😋.
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This year's glasses are also very tasty and have a sour taste!
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Aramasa異端教祖株式會社
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Shinsei
Heterodox Oyasama Kabushiki Kaisha
Delicious with mild acidity
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