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Low alcohol and really tasty 🐸.
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SakenowaRecord your sake experiences and discover your favorites
Timeline
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Imi Junmai Ginjo
It is much tastier when opened after 6 months of aging than when drunk immediately after purchase, as the corners are removed and the sweetness becomes stronger 😋.
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Hanayu Yamada-Nishiki
The color is clear and the aroma is sweet, typical of Yamadanishiki.
In the mouth, it is fruity with a slightly bitter aftertaste!
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Happy Taro
Uki Uki Pop
I tasted it and liked it so much I gave it to a friend.
I bought one for myself.
The shwashy doburoku is really good ✨.
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The flavor is enhanced by aging in cedar barrels, a Japanese material that has had a deep connection with sake since ancient times. The blend of wine yeast adds depth and complexity to the aroma and taste. This sake has a light, mature taste.
A complex, drinkable sake aged in cedar barrels
By blending sake yeast and wine yeast, we have created a complex blend of umami, bitterness, and acidity. In addition, by aging the sake in cedar barrels prior to shipping, a cedar aroma is added that cannot be produced by rice alone. This gives the flavor even more layers. It is recommended as an introduction to aged sake, as the deeper it gets, the more flavorful it becomes.
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HINEMOS currently offers 12 brands, and ROKUJI, which is not too dry but has an elegant sweetness, is popular among a wide range of people.
The limited edition brand is based on a dry base, but arranged to have a more refreshing aroma and sweetness. It has a pleasant aftertaste perfect for the early summer season.
Refreshing aroma like muscat and fresh banana. The mouthfeel is smooth and gentle, and the sharp acidity is refreshing.
The aftertaste has a bitterness like grapefruit, and the freshness of the aroma lingers long in the aftertaste.
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Sake Brewer's Comment
haccoba LAB_ × ANTELOPE
ANTELOPE is a meadery in Shiga, Japan, that makes mead outside the box while respecting tradition. We are always inspired by their ability to create surprising flavors by combining various ingredients.
There is a style (production method) of mead called "braggot," which uses malt along with honey. In this collaboration, we used rice malt instead of malt, aiming to create what each of ANTELOPE and haccoba considers to be "Japanese Braggot".
ANTELOPE fermented white malted rice together with haccoba during the fermentation of honey (honey-based), while haccoba fermented honey together with sake (rice-based), each using "Japanese herbs" as well. We are challenging ourselves to create flavors.
Our sake combines the sweet and aromatic aroma of honey with the coolness of abura-chan and hana-wasabi to create a dry impression with the flavor of rice.
We hope you enjoy this fusion of rice and honey.
Japanese>English
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Sake Brewer's Comment
SAKE ICE, jointly developed with our SANABURI FACTORY, has until now been offered only at SAKE ICE's stores.
We have been offering it exclusively at our SANABURI FACTORY and SAKE ICE stores, but we are now taking this opportunity to expand it to the whole country.
The DOBUROKU (破) series breaks through the stereotypes of doburoku and reveals new possibilities.
The third in the series is Satoyama Coffee's Doburoku.
Mr. Katsuki Onishi, the representative of Satoyama Coffee, who is active in Oga City
The coffee is carefully selected by Mr. Katsuki Onishi, a representative of Satoyama Coffee, who is active in Oga City, to make sure that it is compatible with doburoku.
The coffee is made from ripe cherries grown in the Womena area at an altitude of 2,000 meters above sea level in Gusi, Ethiopia.
The coffee beans, which have a refreshing, honeyed lemon-like flavor and a sweet full-bodied taste, are refined using the honey refining method.
The coffee beans, which are characterized by their sweetness and full-bodied flavor, are roasted shallow to medium roast to suit the flavor of doburoku (a Japanese alcoholic beverage).
Satoyama Coffee is a coffee brand with a great philosophy of giving back to the producers seven times the usual amount through direct trade.
Satoyama Coffee is a coffee brand with a wonderful philosophy of giving back to the producers seven times more than usual through direct trade.
We think it is a coffee drink that has matured and become quite tasty and has a high degree of perfection.
It is an oddity, but you must try it!
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Sake Brewer's Comment
This craft saké is made by TeaRoom, a Japanese tea venture that leads the tea culture, using special Japanese tea leaves aged in sake wooden barrels and fermented with rice and koji.
We produced a test barrel series last year using the same tea leaves, and now we have promoted it to a regular series.
We use an advanced deep steamed sencha that is matured in sake barrels, which TeaRoom is developing, and it has a floral and muscat-like aroma, just like the tea is for craft saké.
In fact, the manufacturing process has been changed significantly since the trial vat, and the tea aroma and flavor are now more palatable and tastier. We hope you enjoy our evolved rice and Japanese tea.
Craft saké fuses sake culture with all other cultures,
has the potential to sublimate into a new culture.
We have studied the culture of tea, which the Japanese people have cherished,
We would like to use this sake as an opportunity to consider the possibility of sublimating it into a new culture.
It is customary to drink sake at tea ceremonies.
I will try to make this sake the sake of choice at tea ceremonies.
The design is based on the family crest, which imitates tea leaves and fruits.
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Happy Taro Brewery
something happy
Honeycomb Grapes
Doburoku made from grapes with whole grape skins
This doburoku is made from the skins of several varieties of grapes from Honeycomb Farmers Company, a grape farm in Hikone City, Shiga Prefecture.
The original plan was to prepare doburoku without peeling the skins, but when the skins were crushed with a vitamix, the doburoku tasted better with the skins intact. Since doburoku is a "whole sake" in the first place, this time, the doburoku is made from grapes with their skins intact. The grapes used are not pesticide-free, but rather, are grapes with less than half the amount of pesticides.
The alcohol content is 10%, which is higher than the other products in the "something" series, and the grape skin aroma and the moderate astringency reminiscent of the grape stem make it an "adult grape juice".
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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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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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