インチキン
Harushika, which I used to drink a lot, is a classic dry sake that I have not had in a long time.
It has a ricey aroma and a strong flavor that goes well with fatty sashimi such as yellowtail and toro, and was very tasty hot.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
283Favorite Brands
0Most Check-in Brands
Sake Map
The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
Timeline
インチキン
This year I happened to get a UA snowball instead of a regular snowball.
It was slightly sweeter and less bitter than the traditional snowball, and it went well with all kinds of meals, from rich to light.
Japanese>English
インチキン
It has a fresh, fruity, pineapple-like aroma, which is probably due to the color of the label, and a robust junmai flavor.
It can be served as a stand-alone sake or as an in-between-dinner drink, and it went well with the sashimi of tuna.
Japanese>English
インチキン
It is a bit of a dry sake, but it has a fruity, melon aroma rather than a robust flavor.
It is rather refreshing and can be enjoyed as a stand-alone sake.
Japanese>English
インチキン
Today's second issue
I was introduced to this wine by someone at Todoroki Sake Shop and bought it because I thought it would go well with yellowtail sashimi.
It has a strong fizziness and a moderate sweetness at the beginning, and the balance with the aftertaste is very good, so it goes very well with yellowtail and salmon sashimi.
Japanese>English
つよーだい
Good evening 😁I've been wanting to try drinking Oroku but haven't yet 😅It's cloudy and looks delicious 👍It goes well with fatty fish like yellowtail and salmon 😆 I'd like to try it 😆.
Japanese>English
インチキン
First sake I've had in a long time.
It has a slight fizziness and a fluffy aroma of rice, with the sweetness of nigori sake and a very nice lingering bitterness at the end.
It may be good hot or warmed.
The robust flavor goes well with fried foods and is very tasty.
Japanese>English
Niwa no Uguisu特別純米 ひやおろし
インチキン
It still has a little modern aroma, but it has a rich flavor that is typical of hiyaoroshi.
It went very well with bitter gourd tempura and was very tasty.
Japanese>English
インチキン
It has a fruity aroma that can only be found in unfiltered, unfiltered, pure sake, but it also has the robust sweetness of special junmai, making it a great sake on its own or as a food sake.
It was a great match with the bonito tataki.
Japanese>English
インチキン
It has sweetness, but also a little sourness and bitterness.
It is easy to drink and tasty, with a fizzy taste.
It tastes a little like a snowball, but it is a light summer sake that can be easily enjoyed even under the summer sky.
Japanese>English
インチキン
Slightly rummy aroma.
The aroma is light and summery, with a pleasant aftertaste that quickly disappears.
The taste was very rice-like, with a strong rice flavor for a summer sake.
It can be served either as a mealtime drink or on its own, and is very tasty.
Japanese>English
インチキン
I bought this as a souvenir from a trip to Miyazaki.
When I opened the bottle, the aroma was light rather than floral.
After the fluffy aroma, the rice aroma and flavor came through with a bang, and it would be good hot or lukewarm.
It went well with simmered fish liver and was very tasty.
Japanese>English
インチキン
At first, the aroma was a bit like rum.
It is a summer sake, but the flavor is robust, and as it approaches room temperature, the umami increases, making it a very good sake as a food sake.
Japanese>English
インチキン
When the bottle is opened, the aroma is discreet but gorgeous.
The first sip and the aftertaste are a bit fruity, but the flavor is clean and modern classic.
It was delicious with horse sashimi and horse liver sashimi.
Japanese>English
インチキン
When the bottle is opened, it has a slightly tangy, gaseous taste and a strong, gorgeous aroma. The sweetness and flavor are so strong that one might wonder if this is a special honjozo? I would think that this is a special honjozo?
Normally, we would open the bottle and drink it up, but after about 3 days of drinking, the sweetness has settled down and the taste has become more refreshing.
I enjoyed it on its own on the first day, and later on as a food sake.
As expected of Jyushidai.
Japanese>English
インチキン
The flavor is quite robust.
It has an aroma of rice at first, and the lingering aftertaste slowly fades away with a robust, firm flavor.
It is more like a shochu than a sake, and would go well with strong flavored snacks, such as millefeuille hot pot with Chinese cabbage.
Japanese>English
インチキン
It has a mango-like aroma and sweetness in the mouth, and as the name "Inabikari" implies, it has a core of flavor and sweetness in the garden igusu. We enjoyed it with stewed motsu, and it went very well together.
Japanese>English
インチキン
This is a sparkling wine that I like to drink in the summer.
It has a moderate sweetness, and when there are only a few folds at the beginning, it goes well with simple dishes such as back ribs of fillet sashimi, while when there are more folds, it goes very well with belly of fillet sashimi and squid sashimi.
Japanese>English
インチキン
When you taste it, it is fresh and has a gaseous sensation on the tongue. The taste is fruity like a mango at first, and then the umami of the rice comes in slowly.
Although the fruity flavor was a little strong, it went well with fatty snacks and was very tasty.
Japanese>English
インチキン
When the bottle is opened, it has a fruity aroma that has the character of flying luan.
The flavor is also gorgeous, with an aroma and taste like small seedless grapes and sweetness.
The sweetness was a little strong and the sake was delicious on its own.
Japanese>English
インチキン
I opened it unexpectedly and skipped a little..! I was told to be careful when opening the bottle, but I opened it unexpectedly and skipped a little...
It is truly a champagne.
The sweetness and a little bitterness in the bubbles and the aftertaste that disappears quickly is Champagne, but it is still rice, so it goes very well with the sashimi of tuna.
It was very tasty.
Japanese>English