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SakenowaRecord your sake experiences and discover your favorites
たけるパパたけるパパ
2024年03月に宮城県に旅行に出かけた際、これまで日本酒は漠然と純米酒を選んで呑んでいただけだったのに、外飲みで伯楽星に出会い、食中酒としてこれまで呑んだことがない美味さに感動したことがきっかけで、日本酒🍶に興味が😄 日本酒のこと、少しづつ理解を深めながら呑む酒は格別に感じできています。 自分に合う美味しいお酒を探求していきます🧐 暫く飲酒を控えていましたが再開です。ゆっくり杯を重ねます。

Registered Date

Check-ins

152

Favorite Brands

9

Most Check-in Brands

Senkin
30(41.1%)
Mimurosugi
6(8.22%)
AKABU
5(6.85%)
大嶺
4(5.48%)
Hakurakusei
3(4.11%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
39(25.66%)
Miyagi
17(11.18%)
Niigata
16(10.53%)
Fukushima
12(7.89%)
Nara
8(5.26%)

Venues With Most Check-Ins

ましだや(増田屋本店)
52(41.6%)
滝澤酒店
16(12.8%)
さいとう酒店
9(7.2%)
雪国酒舗 金澤屋酒店
9(7.2%)
酒守 勘兵衛
8(6.4%)

Timeline

たけるパパたけるパパ
Yuri純米吟醸純米吟醸
Tsurunoe ShuzoFukushima
alt 1alt 2
alt 3alt 4
家飲み部
68
たけるパパ
This bottle was brought to us from Izumiya Sake Brewery in Koriyama City, Fukushima Prefecture, which we visited in August. This bottle was brewed by Tsurunoe Shuzo. The rice used is 100% Gohyakumangoku produced in Aizu, Fukushima Prefecture. Polishing ratio is 50%. The alcohol content is 15%. Sake degree is +5, making it a dry sake. The specification is to be heated in a bottle and stored in a tank. After the tank is filled, the sake is fired and stored in the tank. After bottling, it is bottle-warmed and hiki-nated twice. The yeast used is Utsukushima Yume Yeast F7-01. 　When the bottle is opened, the aroma is subdued, with a hint of fruity aroma like banana and pear, and a soft lingering taste like white lilies. 　When poured into a sake cup, it has a clear, pale golden color with a light, smooth texture. 　When you take a sip, a slight, gentle sweetness spreads lightly in the mouth. The acidity is not too strong, but softens the overall flavor and supports the umami derived from the rice. The bitterness is subtle and gives a sharp aftertaste. It is dry and has a short aftertaste. It can be served as a food sake, as there is no lingering bitterness. It is dry and tasty without being sweet 🍶😊.
Japanese>English
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Dewazakura盛夏　純米吟醸　蔵直送純米吟醸
Dewazakura ShuzoYamagata
alt 1
alt 2alt 3
家飲み部
97
たけるパパ
We had bottled seasonal sake purchased at Marujyu Nakano Sake Shop, next door to Dewazakura Sake Brewery in Tendo City, Yamagata Prefecture, and shipped directly from the brewery. Since the sake is bottled at the store, it is simply corked and must be taken home in an upright position. 　The aroma when the bottle is opened reveals a fresh, slightly sweet fruity aroma like green apple and pear, and a gorgeous, light floral aroma like apricot. Since it is bottled using gas pressure, there is a slight bubbly sensation. 　When poured into a sake cup, it has a clear pale golden color, and its thickness is very light, almost watery. 　When you take a sip, it is light and refreshing, and you can feel some slight bubbles in the mouth. The sweetness is moderate, and although it is sweet, it is not dull and leaves a refreshing sensation. The light acidity gives it a nice crispness, and the light, sharp finish leaves a slight sweetness. Because it is bottled under gas pressure at the store, it has a slightly sparkling, slightly fizzy mouthfeel. Summer only, direct from the brewery, fresh Junmai Ginjo🍶 with a slightly sparkling taste.
Japanese>English
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Takachiyo純米吟醸　生酒　一本〆　県内限定流通品純米吟醸原酒生酒無濾過
Takachiyo ShuzoNiigata
alt 1alt 2
alt 3alt 4
家飲み部
111
たけるパパ
This is one of the bottles we took with us when we went shopping at the Yukiguni Shuho Kanazawa-ya Sake Shop in Minamiuonuma City, Niigata Prefecture. It is a yellow label of Takachiyo, and this time it is a draft sake. It is a limited distribution product within Niigata Prefecture. The rice used is 100% Ipponshime, which is a rice produced in Uonuma and suitable for sake brewing (a cross between Yamadanishiki and Gohyakumangoku). Rice polishing ratio is 53%. Alcohol level is 16 degrees. Sake degree is +3 Sake quality: Nama-shu (no heat-refining) 　When the bottle is opened, the aroma is full of the freshness characteristic of nama-shu. The aroma of green apples and pears rises to the surface. Perhaps because of the gaseousness, the cork blew out when the bottle was opened for the first time in a long time💦. 　When poured into a sake cup, it has a clear, very pale golden color and is light but fruity and lightly thickened. 　When you take a sip, a pleasant sweetness spreads first, and you feel a fruity freshness. The soft umami spreads gradually, and the sweetness and acidity are well balanced, giving it a fruity juiciness and the fullness of rice. The aftertaste is crisp and clean, and even though you feel sweetness, the fresh acidity sharply tightens the aftertaste, resulting in a light and lingering finish. It has a soft umami and a fruity taste that is not too flashy. The alcohol content is a little high because it is a draft sake, but the fullness of flavor keeps you from getting tired of drinking it 🍶Tasty 😋.
Japanese>English
ジェイ&ノビィ
Good morning, Daddy Takel 😃. The locally-bought prefecture-specific is fascinating! I had another Kanji Takachiyo the other day 😋It looks juicy & refreshing and delicious too 😃.
Japanese>English
たけるパパ
Hi Jay & Nobby 😃. Kanji Takachidai is also very attractive when fire-brewed, you know? It's juiciness is more pronounced when it's a raw sake. It's not too sweet, it's crisp and delicious desu 😋. I would like to repeat it.
Japanese>English
たけるパパたけるパパ
Shichisui純米酒　（赤ラベル）純米
Toraya HontenTochigi
alt 1
alt 2alt 3
生鮮市場TOP
家飲み部
125
たけるパパ
I saw this Nanamizu brewed by Toraya Honten in Utsunomiya City, my hometown, at the supermarket. It was my first time to try it. This time, it was a standard fire-brewed TYPE with room temperature distribution. The rice used is domestic rice. Polishing ratio is 65 Alcohol content is between 15 and 16 degrees Celsius. Specifications are for fire-aged sake Production date: August 2025 　When the bottle is opened, the aroma is rather subdued, with a hint of rice aroma and fullness. The aroma is faintly fruity, with a hint of pear. 　When poured into a sake cup, it presents a clear, clear, pale golden color and is of a smooth and silky nature. 　Taking a sip, it has a refreshing mouthfeel with a light acidity. A grain-like flavor gradually spreads in the mouth, giving it a soft but slightly dry feeling. The aftertaste is sharp and has little bitterness or other unpleasant tastes. The aroma is mild and the taste is calm, making it a good mid-meal drink.
Japanese>English
たけるパパたけるパパ
亀の海夕やけ小やけ　純米吟醸　山田錦純米吟醸生貯蔵酒
Tsuchiya ShuzotenNagano
alt 1
alt 2alt 3
ましだや(増田屋本店)
家飲み部
145
たけるパパ
I was curious about this label, so I finally brought it to you. I will drink it for the first time. I heard that this Kame no Umi is aged in ice temperature over the summer and then fired before shipping. The rice used is 100% Yamadanishiki. Polishing ratio is 59%. Alcohol level is 16 Sake meter is -1.8, slightly sweet. It is kept in an ice-enclosure and heated once before shipping. 　When the bottle is opened, the aroma is sweet and mellow, like ripe melon or muscat, mild and mellow, with a good balance of acidity and maturity as well as sweetness. 　When poured into a sake cup, it has a clear, pale golden color. The viscosity is not too light, and there is a light thickening to the extent that a thin film remains on the main body. 　When you take a sip, a soft sweetness is the first sensation. Juicy fruitiness, like ripe melon or muscat. In the mouth, there is a strong sense of acidity. Not only is there a strong sweetness, but the acidity gives the taste a depth and three-dimensionality. It has a full-bodied taste, with a full-bodied flavor and richness derived from rice. The aftertaste is clean and crisp with the acidity tightening it up. The sweetness is not sticky, and the mature aroma and flavor linger in the aftertaste. It is composed of the umami of ripe fruit and acidity with the umami of rice and a calm aftertaste.
Japanese>English
たけるパパたけるパパ
Yonetsuru純米吟醸34号（瓶囲い）純米吟醸
Yonetsuru ShuzoYamagata
alt 1
alt 2alt 3
家飲み部
134
たけるパパ
On a trip to Miyagi Prefecture, I stopped by "Saichi" in Akiu Onsenkyo. This store seems to be a member of the Japan Famous Sake Brewers Association, and they had a wide selection of local sake. One bottle that caught my eye was brewed by the Yonezuru Sake Brewery in Takahata-machi, Higashiokitama-gun, Yamagata Prefecture, which is located in the neighboring prefecture. It is a limited edition sake for the New Year's holiday, brewed on New Year's Day, and stored in bottles after fire-refining. It is said that the storage period gives it a matured taste. No. 34 is the number of the brewing tank, and this is the tank in which the New Year's Day "Tomeshibu" brewing is conducted. The raw material rice is 100% Miyamanishiki. Rice polishing ratio is 55%. Alcohol level is 16 degrees. Sake degree is +1 to +2, slightly dry. After bottling, it seems to be once fired and then enclosed in a bottle to give it a different flavor. When the bottle is opened, the aroma is fresh, gorgeous, and fruity, like green apple and pear, with a hint of sweetness. When poured into a sake cup, it has a clear, pale golden color and is smooth. A sip reveals a fruity and slightly sweet taste. The ginjo aroma, like green apple and melon, spreads in the mouth. The palate is filled with the flavor of rice, and the acidity tightens the taste and makes it crisp and clean. The aftertaste is smooth and crisp, with a hint of bitterness and minerality lingering in the aftertaste.
Japanese>English
たけるパパたけるパパ
Dewazakura山形限定　純米大吟醸酒　亀の尾純米大吟醸
Dewazakura ShuzoYamagata
alt 1
alt 2alt 3
家飲み部
147
たけるパパ
Purchased at Maruju Nakano Sake Shop in Tendo, Yamagata Prefecture, which I stopped by during a trip spanning from Miyagi Prefecture to Yamagata Prefecture in September. It is a Dewazakura specialty store that operates next door to the Dewazakura Sake Brewery. The bottle we were served was a collaboration with a sake store in Yamagata Prefecture. As they claim it is a "Yamagata super limited edition," it is only available at 10 specific sake stores and in limited quantities. The raw material rice is 100% Kame-no-o Polishing ratio is 45 Alcohol level is 17 degrees Celsius. Sake level is -3 Yeast used is Association 1901 yeast. When the bottle is opened, the aroma is fruity but with an elegant and subdued fruity aroma like ripe apples and pears, with a hint of rice and graininess. When poured into a sake cup, it has a pale, almost transparent color with a very light golden appearance. The mild taste has been reduced and the thickness is moderate. The first sip reveals a soft, fresh mouthfeel with a refreshing flavor. The sweet umami of rice spreads slowly as if accompanying the fruity ginjo aroma. The richness of the umami lingers on the tongue, but the acidity balances the aftertaste and makes it relatively clean and crisp. Kame-no-o has a rich umami flavor and is not too light. It is said to be characterized by its sharpness and lack of cloying taste. It is recommended to be served chilled, but it is also good heated for a richer umami.
Japanese>English
たけるパパたけるパパ
alt 1alt 2
ましだや(増田屋本店)
家飲み部
142
たけるパパ
This is my first check in Gifu Prefecture. It is a junmai ginjo🍶 brewed by Yamauchi Shuzojo in Nakatsugawa City, Gifu Prefecture. Wooden tank shibori is a method of pressing sake using a wooden container called a vat, which was standardized in the Edo period (1603-1868). The sake is then pressed by placing a wooden lid on top and slowly applying pressure until the liquid comes out and becomes sake. The resulting liquid is then pressed to produce a fine, smooth sake with less tangy taste. The rice used is 100% Gohyakumangoku, a rice suitable for sake brewing. Rice polishing ratio is 55 Alcohol level is 15 to 16 degrees Celsius. Sake degree is +7 (dry) Acidity is 1.45 The type of sake is unfiltered unpasteurized sake. When the bottle is opened, the aroma is fresh and citrusy, like lemon or grapefruit, with a light freshness in the aroma and a mild, natural aroma of cooked rice and koji derived from rice. When poured into a sake cup, it has a pale golden color that is almost transparent, with a clear and silky nature like water. When you take a sip, it is refreshing and light in the mouth, and the gentle sweetness of the rice spreads. On the tongue, the umami of the rice and light citrus acidity are in good harmony, and the aftertaste is bitter and pungent and quickly resolves. It is neither too light nor too rich, with a refreshing and sharp taste based on the umami of the rice.
Japanese>English
ジェイ&ノビィ
Hello, Takeru Papa 😃. That looks like a deep forest 🌳! Congratulations on your first Gifu sake ㊗️ 🎉I didn't see it 😅I see it's sold at Mashidaya! I made a note of it 📝.
Japanese>English
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Ichinokura特別純米🍶　ひやおろし特別純米ひやおろし
IchinokuraMiyagi
alt 1
alt 2alt 3
ゆづくしSalon 一の坊
旅飲み部
136
たけるパパ
Travel Notes to Sendai City, Miyagi Prefecture Postscript Apart from the other 🍶 lined up in the dining area, only one of them was sitting in a prominent place. The rice used was 100% Miyagi sake rice, Kuranohana. Polishing ratio is 60 The alcohol content is 16%. Yeast used: Association 1701 yeast 　When poured into the sake cup, it has a refreshing fruity aroma reminiscent of green apples and pears, and a calm aroma that is not too gorgeous. 　When poured into the sake cup, it has a clear, pale golden color, with a light, light mouthfeel that is moderately thick and viscous. 　When you take a sip, an elegant sweetness spreads in your mouth, and the mouthfeel is gentle and mellow. It has a gorgeous and fruity taste like apples and bananas. The balance between acidity and umami is well balanced, and the taste is light with little clutter. The aftertaste is refreshing with bitterness and sharpness.
Japanese>English
たけるパパたけるパパ
alt 1alt 2
ゆづくしSalon 一の坊
旅飲み部
114
たけるパパ
I am traveling to Sendai City, Miyagi Prefecture. This is the 🍶 that was lined up for dinner at the place we are staying. The rice used is 100% Miyagi rice Polishing ratio is 50%. Alcohol level is 16 Sake degree is +1 When poured into the sake cup, the aroma is fresh and fresh, with a sweet, soft fruity aroma of strawberries and pears, with a hint of citrus freshness. The color when poured into the sake cup is clear, transparent, and silky in nature. When you take a sip, the soft, clear mouthfeel is followed by a discreet sweetness. 　Afterward, the delicious taste of rice spreads gradually but without heaviness. A citrusy acidity can be detected in the aftertaste. There is little bitterness or astringency, and the taste is clean and crisp.
Japanese>English
ma-ki-
Good evening, Daddy Takel! I love your trip to Sendai 🎵. I remember traveling there with my wife a long time ago ✨ I'm looking forward to trying the local sake 😋. I have the impression that it would go very well with food 🤗. I hope you enjoy your trip & sake 😊.
Japanese>English
たけるパパたけるパパ
大嶺3粒　生詰ひやおろし　雄町純米吟醸生詰酒ひやおろし
大嶺酒造Yamaguchi
alt 1alt 2
ましだや(増田屋本店)
家飲み部
123
たけるパパ
When I heard that Jay & Nobby-san took me there, I wanted to drink it too. The next day, I visited Mashidaya and took them an Omachi type. The rice used was 100% Omachi. Polishing ratio is 50%. The alcohol content is a low 13%. The sake level was not disclosed, but the impression was that it was more on the sweet side. 　When the bottle was opened, the aroma was gentle and gentle, with a sweet aroma reminiscent of ripe fruit like yellow peaches, but not too strong. 　When poured into a sake cup, it has a slightly pale golden color with a subdued hue and a slightly thickened character, perhaps due to the flavor derived from Omachi. 　When you take a sip, a juicy and thick sweetness spreads in the mouth, giving the impression of yellow peach-like fruit. 　It also has the flavor and fullness of rice typical of Omachi, and a sense of calm acidity that tightens and balances out the sweetness. The mild bitterness accentuates the flavor and finishes off the palate with a smooth aftertaste. Overall, it is fruity but not too light, and the umami of the rice can be felt well. I have the impression that Yamada-Nishiki would be easier to drink as it is more refreshing. The Omachi leaves a slight sweetness on the tongue as the saké is poured. It gives the impression of a different flavor vector from the one brewed with Yamada-Nishiki 😍.
Japanese>English
ジェイ&ノビィ
Hello, Daddy Takel 😃! Oh! I see you went to buy it as soon as you could 🤗 Great action 👍. Oh yeah! It's amazing how fruity it is😙 we're too sensitive 😅I'm relieved to know that it's common to leave sweetness 😁.
Japanese>English
たけるパパたけるパパ
Aizuchujo夏限定吟醸酒（R6BY）吟醸
Tsurunoe ShuzoFukushima
alt 1
alt 2alt 3
家飲み部
118
たけるパパ
This bottle was brought to us in August from Izumiya Sake Brewery in Koriyama City, Fukushima Prefecture. It is a ginjo-shu designed by Tsurunoe Shuzo for summer only. The raw material rice is prefectural rice, mainly from Aizu, Fukushima Prefecture Rice polishing ratio is 55 Alcohol level is 14 Sake meter is +1 to +2, slightly medium to dry. The specifications are usually fire-quenched and stored in tanks. It is bottled before shipping. 　The aroma when the bottle is opened is cool and refreshing without being too gorgeous, with a hint of fruity aroma like peaches and cherries. 　When poured into a sake cup, it has a clear, clean, pale golden color with a smooth and silky nature. 　When you take a sip, a slight, gentle sweetness lightly spreads in your mouth. It also has a strong rice flavor, and has a depth that does not end with mere sweetness. The refreshing citrus acidity and bitterness in the aftertaste tighten the overall flavor, and the crisp, clear taste makes it light and pleasant to the palate. It is a light and refreshing summer gin that becomes more appealing when drunk cooled down to a crisp.
Japanese>English
たけるパパたけるパパ
大嶺3粒　生詰　ひやおろし　山田錦純米生詰酒ひやおろし
大嶺酒造Yamaguchi
alt 1alt 2
ましだや(増田屋本店)
家飲み部
126
たけるパパ
I didn't know that Omine Shuzo was releasing two types of hiyaoroshi. I was torn between the Omachi, which is mellow and rich in flavor, and the Yamada Nishiki, which is clear and fresh in acidity. After much deliberation, I decided to go with the hiyaoroshi brewed with Yamadanishiki for its freshness and gorgeousness. The rice used is 100% Yamadanishiki. Polishing ratio is 60 The alcohol content is 14.5 The specification is to be bottled fresh after one time fire-fermentation. 　When the bottle is opened, the aroma has a fresh fruit aroma reminiscent of muscat and green apple, and a sweet and sour floral note, but the aroma itself is subdued. 　When poured into a sake cup, it has a clean, faintly very pale golden color and a mild, smooth thickening that is derived from its maturity. 　When you take a sip, you will feel fresh, juicy, sweet and sour with a hint of citrus and muscat. The mouthfeel is soft and translucent, and the full-bodied rice flavor spreads. It is mellow and full-bodied, with a clear acidity that tightens the entire flavor. The aftertaste retains a sense of transparency, with a lingering sense of calm umami derived from aging. The slight bitterness is well balanced and can be enjoyed as a food sake. Since it is served chilled, it has a strong fruity flavor, but it seems that heating it up will bring out its mildness and umami.
Japanese>English
ジェイ&ノビィ
Good evening, Takeru Papa 😃. We were served the Omachi one by Mashidaya as well! It was a little too sweet for us 😅I wonder if Yamadanishiki would have been better?
Japanese>English
たけるパパ
Good evening, Jay & Nobby 😃. I see that you brought home some Omachi. Omachi has a thicker umami and sweetness. However, Yamada Nishiki may be easier to drink with its juicy and clear sweetness 😊I would have loved to compare 😩.
Japanese>English
たけるパパたけるパパ
Honkin純米吟醸　雄町純米吟醸
Sakenunoyahonkin ShuzoNagano
alt 1alt 2
さいとう酒店
家飲み部
116
たけるパパ
I chose Honkin from the Nunoya Honkin Sake Brewery in Suwa, Nagano Prefecture, a sake I had never tried before, which I was taken to the Saito Sake Shop when I visited the Nasu area. The production date was 0707. The rice used is 100% Omachi from Okayama Prefecture. Rice polishing ratio is 55%. Alcohol level is 16 degrees Celsius Heated in a bottle Sake strength is +3 with a slightly dry taste and a clean finish. When the bottle is opened, the aroma is gentle and calm, with citrusy tones like lime and tangerine, and a slight floral coolness. After a while, the sweetness of steamed rice, typical of Omachi, wafts softly through the air. When poured into the sake cup, it has a very light golden color and is light and refreshing. When you take a sip, you will feel a soft sweetness with a calm mouthfeel. The richness and fullness of Omachi's typical umami spreads out gradually. It has a good balance between a grain-like puffiness and a hint of sweetness, and the lingering aftertaste of calm acidity and bitterness makes it a perfect food sake.
Japanese>English
たけるパパたけるパパ
Mimurosugi特別純米　辛口　露葉風特別純米
Imanishi ShuzoNara
alt 1
alt 2alt 3
ましだや(増田屋本店)
家飲み部
143
たけるパパ
Mimuro Sugi's Yume-Roman series. It is made from Nara Prefecture's only rice suitable for sake brewing, Rohafu, and is bottled and fire-aged after top-fermentation. This is the first Mimurosugi. The raw material rice is 100% dewy wind. Polishing ratio is 60 Alcohol level is 15 Sake degree is +6 　When the bottle is opened, the aroma is gentle and calm. It has a subtle hint of rice fullness, with a subdued fruity quality. 　When poured into a sake cup, it has a clear and clean character. It is not cloudy or strongly colored, and has a slight pale golden color. Perhaps because of the pure rice flavor, it is not as smooth as water. It is very lightly thickened. 　When you take a sip, the soft and fresh rice flavor spreads, but the mouthfeel is subdued and calm. The mouthfeel is full of umami, but the acidity is also effective in balancing the flavor. The finish is crisp and clean while retaining a slight umami of rice. Although it is considered dry, the umami and acidity give the sake structure, making it both light and pleasant to drink. It has a slightly thicker umami than the light dry style, which makes it easier to pair with meals. It is my favorite sake because you can taste the umami flavor of the sake on its own.
Japanese>English
ジェイ&ノビィ
Hello, Daddy Takel 😃. Is it Mimuro's dry? The color of the label gives off a delicious vibe 😌. It also looks good as a heated sake 🤗.
Japanese>English
たけるパパ
Hi Jay & Nobby😃Thank you for your comment. I have always been curious about the red label of Kochira Mimuro Sugi. The thickness and dryness of the umami combined with the moderate acidity makes it a solid taste, so it goes well with warmed sake.
Japanese>English
たけるパパたけるパパ
Suigei特別純米酒純米
Suigei ShuzoKochi
alt 1alt 2
生鮮市場TOP
家飲み部
130
たけるパパ
We brought a drunken whale we saw in the supermarket. The rice used was domestic rice Polishing ratio is 55 Alcohol level is 15 Sake degree is +7 Association No. 9 yeast is used as the base yeast. When the bottle is first opened, the aroma is slightly sharp and dry, with a hint of grain and nuts. The aroma is mixed with a light sourness. The fruity flavor is quite subdued. When poured into a sake cup, it is like clear water with a strong sense of transparency, and has a smooth, light character. When you take a sip, the mouthfeel is sharp and clear. The sweetness is subdued and the dry dryness stands out from the start, but there is also a hint of rice flavor. In the mouth, umami and acidity spread in good balance. The acidity tightens the aftertaste and gives a clean taste that disappears easily with little clutter. It has a modest aroma, dryness, and acidity to tighten the taste, and umami to support the overall flavor, which is the nature of a so-called "food sake. It is not so dry as to be dry, but you can fully taste the umami. Delicious 😋. I've had it for a few years now,
Japanese>English
たけるパパたけるパパ
Hakurakusei純米吟醸　冷卸純米吟醸ひやおろし
Niizawa JozotenMiyagi
alt 1
alt 2alt 3
ましだや(増田屋本店)
家飲み部
146
たけるパパ
It's been a long time since I've had Hakurakusei 🤩 which got me hooked on sake 🍶 and this will be my first cold wholesale, so I have high expectations. The rice used is Kura-no-Hana. Polishing ratio is 55%. Alcohol level is 15 Sake degree is +4 When the bottle is opened, the aroma is gently fruity and sweet like bananas and melons. This is followed by citrusy aromas like fresh lime and green apple. When poured into a sake cup, it has a clear, pale golden color with no strong cloudiness or coloration. The thickening is not very strong, and it has a slippery, fluid feel. It is light and smooth. The mouthfeel is moist and soft, with no alcohol horniness. It has a fresh fruitiness like melon and pear. A discreet sweetness and a gradual umami flavor spreads in the mouth. The refreshing citrus acidity tightens the aftertaste, leaving no sweetness on the tongue. It has a short aftertaste, so it can be used as a mid-meal sake that does not interfere with meals 😄. Hakurakusei is a definite choice 😋.
Japanese>English
ジェイ&ノビィ
Good evening, Daddy Takel 😃. This is Hakurakusei cold wholesale! We had our first Hakurakusei last year 😋. Many of the rice we received at that time said they were hooked from Hakurakusei! A good food wine is a sin 😌.
Japanese>English
たけるパパ
Hi Jay & Nobby 😃. I agree that many people get hooked from Hakurakusei. It was Hakurakusei that first got me hooked too. It's a foodie drink that gets beginners hooked 😋.
Japanese>English
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