Logo
SakenowaRecord your sake experiences and discover your favorites
flos_lingua_estflos_lingua_est
インスタとXあります。 2025年上半期感動酒 仙禽 あら&せめ&クラシック 澤屋まつもと 五百生 神亀 SS 風の森 CE&α5&α6 かっぱ 特純 濁り 篠峯 もろみ 山城屋 濁 福海 山田濁り 竹泉 槽口直詰 天美 白天&辛天 田酒 NY 八海山 特純原酒 雨降 77 寒菊 寿限無 山形正宗 袋吊 川鶴 Olive 濁 赤武 NB 純米 残草蓬莱 男の夢 智則 直汲中取

Registered Date

Check-ins

520

Favorite Brands

15

Hall of Fame

abeSenkinShinomine

Most Check-in Brands

abe
46(14.15%)
Senkin
39(12%)
Shinshu Kirei
21(6.46%)
Yamashiroya
16(4.92%)
Kaze no Mori
15(4.62%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
69(13.27%)
Tochigi
58(11.15%)
Nagano
47(9.04%)
Fukushima
40(7.69%)
Saitama
36(6.92%)

Venues With Most Check-Ins

尾崎商店 中央店
176(41.03%)
Koyama Shoten (小山商店)
46(10.72%)
雪乃屋 こぐれ酒店 入間店
32(7.46%)
ワインショップ沢屋
29(6.76%)
地酒のマツザキ 川越新宿店
29(6.76%)

Timeline

flos_lingua_estflos_lingua_est
alt 1alt 2
尾崎商店 中央店
109
flos_lingua_est
This bottle was recommended to me when I ordered a banana or melon flavored drink. Or rather, it was recommended without such an order in the first place, so I bought it immediately. I was told that it could be considered as mainly pear or banana... but I was completely oblivious to that fact when I tasted it, and I was so shocked that I didn't care what type of fruit it was lol. I was so shocked that I didn't care what kind of fruit it was! It was so clear and beautiful that I didn't care what kind of fruit it was. It was the most smooth ever, and when it was cooled down to a crisp, you might have thought it was water. LOL! When the temperature rises, it has a certain sake-like quality, but it is still very easy to drink. It has a lactic acidity, which I think is the key point of this sake. If it were not, it would be too light, but I think this is what gives it character. When I drank other sakes together with this sake, I felt that the other sakes were also beautiful, or rather, they seemed to lose their edge. More to the point, it was a wonderful sake that made the other sakes I was comparing it to taste good. It gave me a strange sensation. It was a gem that touched my heartstrings in a strange way.
Japanese>English
flos_lingua_estflos_lingua_est
Mansakunohanaうまからまんさく純米
Hinomaru JozoAkita
alt 1alt 2
地酒のマツザキ 川越新宿店
101
flos_lingua_est
I had never had a chance to try it. One day, I suddenly thought that the standard dry sake might be hi-ire, so I asked a question at a liquor store and found out that it was also hi-ire. So I decided to keep it at room temperature and drink it whenever I wanted to, so I kept it in the closet. It was convenient because I was just looking for some standard dry sake and this was one of the candidates. It seems to be similar in direction to the Tengu Mai Yamahai Namaizu that I had just had. The main difference is that it has less acidity and is therefore more crisp. On the first day, it was quite alcoholic or had some classical peculiarities, but after the next day, it suddenly became more coherent and less stuck. Perhaps it was the Taheizan 3104 that I was drinking with it, but it seemed strangely more organized or beautiful, or somehow less stuck in the drink. It is indeed a fire-entry. It does not deteriorate even after a few days, and even seems a little milder after about 10 days, and the impression remains almost the same until the end. For my personal taste, the 5th day was the best.
Japanese>English
flos_lingua_estflos_lingua_est
Tengumai山廃純米 生原酒純米山廃原酒生酒
Shata ShuzoIshikawa
alt 1
alt 2alt 3
酒商山田
97
flos_lingua_est
Tengu Mai's Yamahai is the pride of Ishikawa, and I had enjoyed it so much on a trip to Japan that I wanted to buy some and drink it someday. I had been waiting for a chance to buy it, but when it was on sale, I asked to reserve a bottle and bought it. It is 18 degrees, but the alcohol content is already strong from the aroma. The directionality of the sake after it is contained is similar to that of Kanenaka, which I drank just before. The acidity and the strength of the Yamahai are also noticeable. It has a tremendous depth of flavor, and the acidity that comes in like an unceasing wave of attacks is delicious. What is particularly interesting about this trend is that bitterness is almost imperceptible. It may be because the other flavors are strong, but I feel that there is absolutely no bitterness. This may be the reason why there is no harshness until the very end despite such a strong flavor, and why the aftertaste is surprisingly clean and refreshing. It is wonderful that it is easy to drink despite its quirks. It is a unique gem that is hard to find elsewhere. It tastes great chilled, at room temperature, and even better when warmed! It was wonderful! I was very impressed!
Japanese>English
flos_lingua_estflos_lingua_est
Kanenaka生酛純米超辛口 無濾過生原酒純米生酛原酒生酒無濾過
Nakajimaya ShuzojoYamaguchi
alt 1alt 2
尾崎商店 中央店
92
flos_lingua_est
This is the second bottle of Kanenaka this season. I was so impressed with the last bottle that I couldn't resist repeating it. It is a wonderful sake that you don't need any other sake as long as you have this one. Unfortunately, it is a seasonal product, so you may not be able to enjoy it as long as you have this one. It is so good that you can't help but say "delicious" the moment you take a sip. I have the impression that it is a sake that shows its true value especially in autumn. Because of its strong alcohol content and dark flavor, it seems to go well with foods with a strong flavor, such as miso-flavored food. Not just salty foods, but foods that are rich in flavor. It is not that I don't have much to write about since this is my second bottle...it is just that it tastes so good that I drank it all before I could think of my impressions, as I tend to do. The brand itself is not very well known, nor is it a premium rare sake, but it seems to be very useful in restaurants. It seems to go well with the strong flavors of izakaya food. It is a sake that is as good with food as it is with food!
Japanese>English
flos_lingua_estflos_lingua_est
alt 1alt 2
マツザキ 中福店
138
flos_lingua_est
It is said to be Yamagata Masamune's first low-alcohol sake, and while I was worried that it might lose some of the Yamagata Masamune character with its 13% alcohol content, I bought it with high hopes that the simple sticker label would look stylish and delicious on the contrary! It is very smooth, light, fresh, and clear, so it is perfect for the intense heat...a refreshing summer breeze. If I had known, I would have drunk it earlier in the day, so I feel like I'm wasting my money. On the third day, the Yamagata Masamune character comes out and the flavor is a bit more banana-like or a bit more robust. I like it this way because it has a good balance between drinkability and drinkability! Mmmm...very tasty! To be honest, I felt the taste was thin until the second day, but on the third day, the taste is clear, so I am relieved that my worries about what would happen if it was like this until the end were unfounded. Overall, the taste is soft and gentle. There is not much stimulation in the mouth, but it is full of clarity and freshness, or a kind of freshness. I felt that this sake fulfilled my selfish desire to drink it lightly, but not to have no taste. ...I know I'm repeating myself, but I really wanted to drink it in the summer heat. ！！！！！ LOL!
Japanese>English
flos_lingua_estflos_lingua_est
Yamashiroya濁 -daku-生酛にごり酒発泡
Koshi MeijoNiigata
alt 1alt 2
尾崎商店 中央店
123
flos_lingua_est
This year, Yamashiroya Muddy stopped having that pink bottle with a simple label and has a transparent bottle with a mysterious pattern. I wonder if the price of the bottle has gone up as well, and I can't help but notice the world-weariness. But that aside, it was so delicious that I drank it in gulps the moment I took a sip. And to my horror, I drank it without thinking about it, so I have no impression of it at all! LOL! I usually drink it over a four-day period, but I finished it quickly... I don't even remember drinking it anymore! LOL! I think it tasted really good... but that's all I can think of... lol I always have no impression of it because it was too good for my liking, but this is frustrating! If this happens, I'll buy it again and give a proper review! I'd like to revisit it since it looks like it's still in stock!
Japanese>English
flos_lingua_estflos_lingua_est
天覧山純米吟醸 直汲純米吟醸原酒生酒無濾過
Igarashi ShuzoSaitama
alt 1alt 2
五十嵐酒造
117
flos_lingua_est
The aroma is like pineapple and apple. The reason why the aroma is not unpleasant despite its fragrance is because it is wonderfully elegant. You can feel the solid structure that is typical of Tenranzan, and the ginjo aroma makes it a very elegant sake. This is the third year I have bought this sake, and it is really delicious. If it were available year-round, people would probably come to buy it, but they don't, do they? I like this one, which I can almost certainly buy at the brewery in the fall, even if it is not Igarashi, which is a sake only available at special dealers. I have a feeling that Igarashi has evolved after the Corona disaster, but thinking about it, I haven't had Igarashi recently, so I think I'll buy some next time. I wonder if it is much the same as Tenranzan...? By the way, I recently discovered that I like apple-type sake, which I thought I didn't like. Actually, I guess it is not apples that I don't like, but pineapples. Also, I have a concern that I may not be good at melons either. My tongue is getting stupid these days, and I can't really tell which flavors are similar to which fruits. At any rate, as for the melon, there was a package that looked like a Niida Zenshuu melon, so I will buy it next season to check it out.
Japanese>English
flos_lingua_estflos_lingua_est
Fusano Kankiku青海 -Summer Sea-原酒生酒無濾過
Kankiku MeijoChiba
alt 1alt 2
長塚酒店
117
flos_lingua_est
This year, I drank Hoshikai and then Aomi... I heard that there was another sake that imitated the sea, so I will definitely try that next year. Conclusion! It is very easy to understand and delicious! The sweet and sour taste of sweet and sour that makes it easy to understand why Kangiku is so popular. I like it too! The apple acidity is very well expressed and very tasty! I recently found out that I actually love it, even though I thought I didn't like applesauce. Thanks to the Amezure I drank before, I was able to clearly identify what is malic acid, and the complexity of sake made it clear that I had mixed up my perception of what was what. I will actively drink sake with malic acid from now on lol. It is mainly sweet and sour with some umami. And it tastes very clear and delicious with little bitterness. What is it about the taste that is as beautiful as the crystal clear sea, yet so easy to understand... Speaking of the sea in Chiba is Kujukuri, but I have never been there, so I am sorry that Okinawa came to mind from the taste lol!
Japanese>English
flos_lingua_estflos_lingua_est
天覧山秋限定 純米 無濾過生原酒原酒生酒無濾過
Igarashi ShuzoSaitama
alt 1alt 2
五十嵐酒造
136
flos_lingua_est
This sake is locally distributed in Igarashi. The brewer said it is his favorite sake because he has not had many similar sake, but what does it taste like? It's autumn and it's still sake! It doesn't have a bright, sunny feeling, nor is it fresh. It does not have a gorgeous aroma, nor is it a voluptuous type of sake. It is moist from the moment you drink it until after you swallow it. No matter how far it goes, it is always moist. It has a spiciness that is typical of Tenranzan, but it is still moist. The taste like LaFrance or lychee comes from this moistness and freshness. But that does not mean that it is light. It has a slightly mellow, slightly dry mid-palate, and although there is no dizzying change in flavor after drinking, it is a well-balanced sake with a delicious fruitiness accompanied by acidity and a certain sweet umami flavor. It is a very interesting sake with many characteristics that are unspoken. I don't think I've had many sakes like this. It may be the one and only sake. From the second day, it was just like KAYA from Hachibei Sake Shop, and it was also excellent when warmed up! It was a gem that could secretly impress me like an autumn sake. Recently, I thought that Igarashi Sake Brewery might be the best sake brewer in Saitama.
Japanese>English
ヒラッチョ
flos_lingua_est, I am secretly impressed and curious! I also like Tenranzan, and Kagamiyama in Kawagoe, but Kagamiyama is related to Igarashi Shuzo, and these two breweries are my personal favorites in Saitama.
Japanese>English
flos_lingua_est
Mr. Hiraccio. It's supposed to sneak out again next year, so if you happen to be passing by the brewery, by all means lol. I thought Igarashi Shuzo had revived Kagamiyama? Both of these sake are of solid quality, aren't they? High profile breweries, I strongly agree with you 🤗.
Japanese>English
ヒラッチョ
flos_lingua_est, good morning 😊I would like to go to Hanno. The second son of Igarashi Shuzo is the brewer of Kagamiyama and it seems that most of the sake is bottled at Igarashi Shuzo since Kagamiyama does not have bottling facilities.
Japanese>English
ヒラッチョ
So, if you look at the endorsement label of Kagamiyama sake, you will see that the manufacturer is Koedo Kagamiyama Shuzo, but the processing plant may be listed as Igarashi Shuzo, The label on the back of Kagamiyama's sake may indicate that the manufacturer is Koedo Kagamiyama Sake Brewery, but the processing plant is Igarashi Shuzo.
Japanese>English
flos_lingua_est
Hiraccio. Thanks for the info😊 I had never heard that the bottling is done by Igarashi! I'm going to check the label now and enjoy it 🤗.
Japanese>English
flos_lingua_estflos_lingua_est
HanatomoeHANATOMOE USUNIGORI生酒にごり酒
Miyoshino JozoNara
alt 1
alt 2alt 3
尾崎商店 中央店
127
flos_lingua_est
It was a long time ago that I had my first drink of Hanabake. The first one was a very dry and very active muddy called Splash. It was an interesting sake that tasted great with curry. The last time I drank it was probably 2 or 3 years ago. I think it was a mizu-hashiroku nigori sake at that time. It was delicious with kimchi nabe. This time, while looking for a dry sake, the manager recommended it to me and I bought it because it was sweet but tasty. It was sweet and sour! It has a strong body with 17% alcohol by volume, and the bitterness comes and goes at the end. It is quite easy to understand and delicious! Each of the flavors and specs are unique, so if served blind, the percentage of correct answers is likely to be quite high. Some people may be put off by the fact that it is 17 degrees, but I recommend it. Hopefully, I would like to try a 12% version of this sake, and I hope that they will continue to serve this sake as it is.
Japanese>English
flos_lingua_estflos_lingua_est
abeシルバー VOL.1-2生酒おりがらみ
阿部酒造Niigata
alt 1alt 2
尾崎商店 中央店
126
flos_lingua_est
Finally, Abe has abolished specific names such as Junmai and Junmai Daiginjo. Maybe it is good in that we can judge the taste without preconceptions. I am easily influenced by words. The aroma is alcohol-like without being gorgeous. When I poured it into a glass, it was quite effervescent to the point that I couldn't believe it was 8 months old. It blew me away lol. And of course it has a sizzling sensation. The sweet and sourness that is typical of Abe is very delicious. But then suddenly acidity and bitterness appear and drown out the sweetness. It is like biting into a whole citrus fruit. I have never tasted such bitterness in Abé. I don't remember it having this much bitterness. It was like a new Abé for me. I like the more transparent ones, but I also like complex ones like this. There is a lightness that is typical of Abé, but how to put into words this sensation that is so rewarding to read...let's call it a "multilayered sensation". I think it is easy to understand this, which makes it an enjoyable and tasty drink.
Japanese>English
flos_lingua_estflos_lingua_est
Toyobijin地帆紅大吟醸無濾過
Sumikawa ShuzojoYamaguchi
alt 1alt 2
雪乃屋　こぐれ酒店
122
flos_lingua_est
Toyo Bijin has a Jungin series of sake with different rice, which is my favorite because it is easy to drink and tastes good for the price. This Jihonbeni is a Daiginjo-shu made with more polished rice. It is not junmai-zukuri, but that is why its technique shines through. It has an aroma of ethyl caproate that wafts from the moment it is poured into the glass. And when you drink it, you will be surprised by the ginjo aroma...and there is a sweetness but no sourness. I don't like this one. I like sweet and sour aroma sake, but I am not so good at this kind of sake without acidity. So I sometimes can't drink sake that excels in aroma, which is common in Tohoku sake, even if it is famous. However, this one is not harsh on the palate! This is probably due to its transparency or cleanliness. If it is this beautiful, even a combination of flavors that you don't like can be drunk with pleasure. If it is more fragrant than this, it is a bit harsh. Although it is fruity, it does not end there. It is gentle and refreshing, so I think it will appeal to a wide target audience.
Japanese>English
flos_lingua_estflos_lingua_est
Yamagata Masamune夏ノ純米 タンク2(盛夏)バージョン純米
Mitobe ShuzoYamagata
alt 1alt 2
マツザキ 中福店
138
flos_lingua_est
I got the Natsuno Junmai again this year, which I loved after drinking it last year, and when I found out they released a different tank, I rushed out to buy it. LOL! While the early summer version is made with yeast No. 14, this one has not only an alcohol-like aroma of melon and banana from the No. 6 series, but also some fresh light fruit nuances. The combination of No. 6 yeast and the sake rice, Yuki Megami, is said to produce lychee-like fruit nuances. This may be what I felt in the standing aroma. From the moment you take a sip, the fruity, floral, mineral-rich, and solid flavor blooms at once. The slow but steady disappearance from there is just like fireworks going off in the night sky in summer. Hopefully, the fireworks would be expressed as if they were shooting up with a whiz, but I was very satisfied with the deliciousness of Yamagata Masamune as always. By the way, compared to Tank 1, this one is a little lighter and has a cleaner aroma and taste. Both are very tasty and impressive!
Japanese>English
flos_lingua_estflos_lingua_est
Senkinレトロ生酛原酒無濾過
せんきんTochigi
alt 1
alt 2alt 3
尾崎商店 中央店
132
flos_lingua_est
I had heard that it was a sweet and sour type of sake, reminiscent of the old sweet and sour Senkou, or similar to the recent UA series, and I was really looking forward to it, but since it was a year-round product, I kept putting off purchasing it, and even after purchasing it, I kept putting off timing when I should drink it. Finally...finally...it was time to open the bottle! The time came to open the bottle! 2016 was the year that Sentori continued to produce the excellent products that made a tremendous impact on me and got me hooked on sake. I was very excited to see if I could keep the beautiful memories of those days or dig up some memories, but I was also afraid not to be disappointed. Now I can finally taste it. I'm looking forward to it... Hmmm? This is not the Sentori of that time...! LOL! It's not crazy sweet and sour, no, indeed it's delicious with a great fruitiness or sourness! But it's too beautiful! It's incredibly clear and delicious, but it's something else! But delicious! On the first day, I was neither elated nor disappointed, but on the second day, I was able to confront it with a flat feeling and was surprised by its clear yet beautiful taste!
Japanese>English
きっしー
Retro, classic, modern. Which do you prefer? Senkori's raw yeast is delicious.
Japanese>English
flos_lingua_est
Mr. Kiski. They are all gentle and tasty in the mouth. ☺️ Personally, I preferred the classic! Which one was your favorite?
Japanese>English
きっしー
flos_lingua_est> Personally, I prefer "Kame-no-o" to "Yamadanishiki" and "Omachi" to "Kame-no-o", so I guess modern > classic > retro.
Japanese>English
ジェイ&ノビィ
Hi flos_lingua_est 😃 We also felt 🤔 that you have become more docile and graceful than the old Senkou 😅. I think Retro is the closest to the old days among them! Well, it's delicious though 😋.
Japanese>English
flos_lingua_est
Kisuki-san> > I see! I have always felt that Modern has a great sense of balance, but it is true that the characteristics of the sake rice also come out, doesn't it?
Japanese>English
flos_lingua_est
Good evening, Jay & Nobby! I'm glad you can relate! I think it was a bit sharper or rougher in the past, not just at Senkou lol. Now it seems like everywhere is based on the premise of being clear 🤔.
Japanese>English
flos_lingua_estflos_lingua_est
alt 1alt 2
128
flos_lingua_est
I took a trip to Kamikochi on August 12, I think. I didn't expect that the road was completely closed due to a landslide caused by heavy rain the day before. I didn't want to go back home, so I went to Okazaki Sake Brewery in Ueda to buy some sake. It was a red-labeled sake, which used to be a regular sake with aluzoe, but has been reborn as a green-labeled sake with junmai specs. It's good! It is indeed good! It has an easily recognizable, gorgeous aroma of pineapple and apple, with a gusto of alcohol-inspired power, and I felt that it had everything that makes a delicious sake. It is drier than I had imagined, with a gorgeous aroma and a clean taste. It is a type of sake that may or may not be typical of Shinshu Kamerei...I have had this type of sake somewhere before, but I don't know what it is. Combined with the great price of around 1,300 yen, if there is someone who likes pineapple dry sake, he or she will be satisfied with this sake for the rest of their life! I think it's a sake that is good for the rest of your life. LOL!
Japanese>English
flos_lingua_estflos_lingua_est
Kaze no Mori夏の夜空 2024純米原酒生酒無濾過
Yucho ShuzoNara
alt 1alt 2
尾崎商店 中央店
129
flos_lingua_est
I have been wanting to drink this sake for a long time, but for some reason I never had a chance because of my refrigerator situation, or because it happened to be the year when it was sold out even though my refrigerator was empty. The sweet and sour fruitiness, the spuddinginess, and the somewhat rummy feeling are very easy to understand and delicious! Is this 11%? It's light, but the flavor profile is so solid that it doesn't seem so. It's true that it goes down very easily, but for someone who is not used to drinking sake, it's so drinkable that it seems like it is a proper sake. The only regret is that the capacity is only 500ml. This may be due to concerns about deterioration. I would like to drink more, but it will run out soon..! If 11% can produce such a great taste, shouldn't 11% become the standard? This is great because many sake with this much alcohol content have an oddly too light taste! This is a bottle that will create a stir in the midst of the growing trend away from sake. I am impressed!
Japanese>English
flos_lingua_estflos_lingua_est
YamashiroyaStandard Class 直汲生純米生酛生酒発泡
Koshi MeijoNiigata
alt 1alt 2
尾崎商店 中央店
128
flos_lingua_est
Yamashiroya's standard is a hi-iru sake, which is just plain light. Light. Dry. It's like plain yogurt well dissolved in water. It's like water but not water... It's a strange sake that has no characteristics, no hooks, and on the contrary, is very sharp. It's a direct-draft version of the same type of sake, but whether it's the recent Yamashiroya, Naokumi, or Nama, the seasonal sake is becoming a sake with proper characteristics and taste. However, it is a year-round product, and it is Yamashiroya's Standard Class, so I bought it because I wanted to drink something like that once in a while! What's that? It has an aroma and taste! Is this the standard of Yamashiroya? It is a modern dry sake that is easy to drink and very tasty. I have a feeling that this is not what I was looking for in a Yamashiroya standard, but it is so delicious that my heart is shaking. I don't know how to interpret it. I'm confused, but it's so delicious! It's similar to Amami, which has recently become my favorite. I would like to meet Hi-iri somewhere, but I will continue to watch it as a very satisfying sake. It was delicious. I am very impressed. By the way, it is softer and sweeter than Kanenaka Dai-harakuchi.
Japanese>English
flos_lingua_estflos_lingua_est
Sakayahachibee純米吟醸 KAYA純米吟醸
Gensaka ShuzoMie
alt 1alt 2
尾崎商店 中央店
123
flos_lingua_est
What used to be released as a year-round jungin is now released as a summer sake. Does it taste different from the past? I have not had it, so please let me know if you are familiar with it. Hachibei itself was the last hiyayogoshi I drank a year or two ago...for better or worse, I had the impression that the impression of the sake did not change much no matter which one I drank. Needless to say, my level probably wasn't up to it. I bought it because the manager said it was so good that he drank it all the time without even having time to write down his impressions. His recommendation was right, it was so delicious! I am impressed that Sakeya Hachibei can make this kind of sake as well. No, I know that they can make nigori sake, which they used to serve in the winter and was quite sharp, but I thought they only made plain-feeling sake anymore... I don't know if it is because my level as a drinker has risen a bit, or if the brewery has changed its taste, or if this Jungin is based on that concept. But it is a tremendous quality as a modern dry sake that can be enjoyed on its own. It is impressive. When it is warmed up, the acidity comes forward and it becomes a little sweet (umami) and sour.
Japanese>English
flos_lingua_estflos_lingua_est
Kanenaka生酛純米大辛口 無濾過生原酒純米生酛原酒生酒無濾過
Nakajimaya ShuzojoYamaguchi
alt 1alt 2
尾崎商店 中央店
119
flos_lingua_est
The manager says that people who are accustomed to drinking sake say it is delicious. It is also well received at the restaurants to which we deliver our products. If I were told that, I would want to try it, even though I have an inexperienced palate, wouldn't I? It was my first time to try Kanenaka, so I bought it with great anticipation! I love the aroma...it's a magic ink type aroma that reminds me of alcohol. The sweetness is about 1-2 on a scale of 1 to 10. The flavor is very robust, so I think it can stand alone just fine. The alcohol content is high at 18 degrees, so if possible, I would like to have an entrée. The first two days it is a little fresh, and from the third day it is very moist, and if you drink it roughly, you may think it has become more dry, but if you drink it properly, you will see that it is just a delicious, quality sake. It is a sake that is very satisfying when drunk with a meal. I have the impression that it is more suitable to neutralize the strong flavors than the light flavors. I paired it with a foreign dish called "Hainan Chicken Rice" (Singapore Chicken Rice), and it was a surprisingly tasty combination! I was so impressed that I decided to buy another bottle. I was so impressed that I will buy another bottle and drink it!
Japanese>English
flos_lingua_estflos_lingua_est
Senkinゆきだるま生酒にごり酒発泡
せんきんTochigi
alt 1alt 2
尾崎商店 中央店
125
flos_lingua_est
Yukidaruma at this time of the year. Yukidaruma, which I have been saving until this time of the year. What are you doing? I think so too. lol lol lol. I think SENKYO is actually a sake that has the characteristic of being hard to deteriorate. People don't often mention this because of its low alcohol content and light flavor. That's why I have confidence that I can let it sit for this long. But from the moment it is poured and from the moment you drink it, it is fizzy. The freshness is a bit muted as the wine is starting to take on a greenish-yellow color, but you can taste the flavor from the first sip, and it seems milder on the palate than it did right after release. It is surprisingly dry for a wine that has been laid down for six months. It has a dry aroma that can stand on its own. As a meal, it would be great with a salad or hors d'oeuvres. I would buy two bottles from this year, one to drink right away and one to let it sit for a bit...it's so consistently delicious that it seems like it should be.
Japanese>English
1

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title