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21
プン山プンプン
I bought it because I had accumulated more points than I could spend at the liquor store I sometimes go to. Many of these sparkling wines are made by secondary fermentation, but if they can be so delicious even if they use carbon dioxide gas, there should be more sparkling wines that use carbon dioxide gas.
Japanese>English
Kaze no MoriALPHA6 真中採り
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30
プン山プンプン
Continuing from last year, I purchased a mid-pick with dock tag. The first day after opening, it tastes good with a light acidity. After the second day, it starts to feel a little hinny, so is it best to drink it up on the day it is opened?
Japanese>English
Shinomine裏篠峯 無濾過生原酒 甘口仕立て
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24
プン山プンプン
Although it is supposed to be sweet, it is not that sweet, but rather the acidity derived from malic acid is more assertive. Since it is made with yeast No. 77, it has a very strong apple-like fruitiness.
Japanese>English
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23
プン山プンプン
It has a refreshing lemon aroma and sourness, but overall the hops are very assertive. It was good enough to finish in one night, but I thought this would be fine with Hanakaze. It would be better if the hops were less assertive and the lemon was stronger.
Japanese>English
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26
プン山プンプン
I've been hearing a lot about Genzai lately. I was able to secure a ras 1 at Hasegawa Sake Shop's Granta Tokyo branch. I hear about NEXT HIROKI, but this is really delicious. You can't really taste the acidity when you take it out of the fridge, but as time goes by, the acidity comes out more and more. It also has a good amount of gassiness, so you can drink more and more of it.
Japanese>English
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