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Kaishun純米吟醸生酛原酒生酒無濾過
alt 1
21
miz_hiro12
It is made with a new sake rice from Shimane, En-no-Mai. It is a very strong sake with an acidity of 3.0, but it has a strong and gorgeous flavor and goes in easily. I might like it.
Japanese>English
Kasumitsuru密英純米吟醸生酛
alt 1
20
miz_hiro12
Yamada-Nishiki 3:Gohyaku-Mangoku 7, which I thought would make it beautiful, but that's Kozutsuru for you. It has a strong, strong sake yeastiness.
Japanese>English
白木久純米ひやおろし
alt 1
21
miz_hiro12
It's hiya-odoroshi season. The juiciness and acidity are as expected. It's a bit strong in alcohol, so you may want to leave it a little longer.
Japanese>English
へのへのもへじ純米生酛原酒生酒無濾過
alt 1
大旦那
19
miz_hiro12
Made with Yamada Nishiki. I chose it because I thought it would be as good as kurozu pork, but it was brilliant. The concentrated flavor spreads in the mouth. It would lose out if it is not served with a strong flavor. If I'm wrong, white sashimi and the like are out.
Japanese>English
Hiran青天生酛原酒生酒無濾過
alt 1
15
miz_hiro12
It is a raw sake, unfiltered, raw sake, Asahi rice. It is a somewhat chaotic sake with a low alcohol content. However, the taste is excellent.
Japanese>English
alt 1
10
miz_hiro12
Hitogochi is used. Summer Ginjo. It has a strong alcohol taste. The aroma is gorgeous. It has a summer sake feel to it. However, many people may not be comfortable with the alcohol taste.
Japanese>English
1