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プン山プンプンプン山プンプン

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abe
28(16.87%)
Hiraizumi
11(6.63%)
Aramasa
10(6.02%)
Kaze no Mori
10(6.02%)
AKABU
9(5.42%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
43(19.28%)
Niigata
42(18.83%)
Nara
19(8.52%)
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14(6.28%)
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12(5.38%)

Timeline

プン山プンプンプン山プンプン
Maruhiにごりざけ　令和5年酒造年度、令和6年酒造年度
HiraizumihonpoAkita
alt 1alt 2
21
プン山プンプン
Comparison of last year's and this year's Maruhi Nigori. I bought two bottles of last year's and laid one down for this purpose. This year's was more umami, while last year's was a little more relaxed and had a little more alcohol, probably due to being laid down. But the difference is so big that I have to force myself to find the difference, so I think I'll just have one bottle from next year onward.
Japanese>English
プン山プンプンプン山プンプン
alt 1alt 2
23
プン山プンプン
The acidity is much more subdued, probably due to the fact that it has been laying around for so long. This is good, but not what you want when you want a sour sake! It's good in its own way, but it's not what you want when you want a sake with a sour taste.
Japanese>English
プン山プンプンプン山プンプン
alt 1alt 2
24
プン山プンプン
I had an image of Akabu's seasonal sake as low-alcohol, but it has a so-so 16% alcohol content. I didn't think SEA or Amber, which I drank recently, were too thin, but this one is very tasty, with a good sweetness, umami, and acidity. I think this might be my favorite of the Akabu's, surpassing SEA, which has been my personal top choice so far.
Japanese>English
プン山プンプンプン山プンプン
HanaabiTHE PREMIUM 直汲み 山田錦　純米大吟醸　磨き四割　無濾過生原酒
Nan'yo JozoSaitama
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27
プン山プンプン
The theory is that hana-yoku tastes better if you let it sit for 6 months or more, not right after you buy it. I've had it for over a year, and it's a blast. There is no bitterness or astringency at all, and it tastes like a tropical fruit from the moment you put it in your mouth! The pineapple flavor remains on the tongue until the end, perhaps due to the aging process, and it is very easy to drink, so even though I tried not to drink too much, it was empty within two days.
Japanese>English
プン山プンプンプン山プンプン
HououbidenRESERVE ORDERS & ASSEMBLAGE Limited Edition
Kobayashi ShuzoTochigi
alt 1alt 2
24
プン山プンプン
It has a good balance of sweetness, acidity, and astringency, and does not seem to tire the drinker. What lingers on the tongue at the end is surprisingly sourness, and it seems quite sour only at the end. I had never had this sake despite its fame, but it was so good that Houou Mita will be on my list of sake to buy in the future.
Japanese>English
プン山プンプンプン山プンプン
AKABU琥珀　純米吟醸
赤武酒造Iwate
alt 1alt 2
24
プン山プンプン
Almost no aroma and gassiness. It is apple juice from the moment you drink it, a bit too much. You don't feel any alcohol at all, so it's really the kind of thing you have to be careful not to drink too much of.
Japanese>English
プン山プンプンプン山プンプン
alt 1alt 2
32
プン山プンプン
S-type, which I have no connection to compared to X-type. Well, it is better than R-type, which I have never had. The last time I drank it, I thought it was too subtle, but this lot is more muscat-like, with a strong acidity and a delicious flavor.
Japanese>English
プン山プンプンプン山プンプン
alt 1alt 2
27
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
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