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プン山プンプンプン山プンプン

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217

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abe
28(17.28%)
Aramasa
10(6.17%)
Hiraizumi
10(6.17%)
Kaze no Mori
10(6.17%)
AKABU
9(5.56%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
41(18.89%)
Niigata
41(18.89%)
Nara
19(8.76%)
Yamaguchi
14(6.45%)
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12(5.53%)

Timeline

プン山プンプンプン山プンプン
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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
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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
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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
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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
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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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