Daichi Miyamoto
It's still the sweetness of kijo sake, but it has a great Oya-san smell! LOL!
Does it fly off a bit after some time?
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
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Eurasian nuthatch (Sitta europaea)
This is an export-oriented product of the Hiran x Sake Sto collaboration, and was my favorite of the 3 types of sake.
Derived from the old name "Hiran Island" in Hirado City, Nagasaki Prefecture.
Japanese>English
坊や哲
蔵元婿殿が羽根を伸ばし、もとい、お酒の魅力を伝えに来られてました。超硬水ならではの剛体な飲み口、肴は肉でもいいですね。3つ目の山恵錦も好み。
坊や哲
The brewery's son-in-law was here to spread his wings, or rather, to convey the charm of sake. The rigid mouthfeel, which is only possible with ultra-hard water, is good with meat as a side dish.
Japanese>English
坊や哲
The brewery's son-in-law was here to spread his wings, or rather, to convey the charm of sake. The rigid mouthfeel, which is only possible with ultra-hard water, is good with meat as a side dish.
Japanese>English
Daichi Miyamoto
Finally, I can post this sake.
The bitterness is about to come, but the sense of finish with a solid taste and aroma makes this a truly unbearable bottle. A definite buy.
Japanese>English
Daichi Miyamoto
The aroma, the effervescence, the aftertaste, the acidity, it's all good...
The best nigori I've ever tasted in my life...
Japanese>English
Daichi Miyamoto
The aroma and flavor come up and the soft landing is an unbearable one.
There is no bitterness, and the impression is of a clean lingering taste of really clean rice.
Japanese>English
Daichi Miyamoto
A new brand from Misuzu Brewery.
The aroma when just opened is expansive, with a variety of fruity sensations spreading out.
The frustrating thing is that after a little while, the aroma settles down and the bitterness comes out, so it might be best to drink it in a small glass with a few sips.
Japanese>English
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Yamatan Masamune Shizuku Hime
The name of the shop used to be "Tambaya" and its crest was "Tan in Yamagata".
Japanese>English
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HIRALOKU REVIVE Oboro
Craft Sake
Daiginjo-no-gaijo orikagara-mi sake sold only in stores. Aroma and acidity like lactic acid bacteria and koji mold.
Japanese>English
n
It is a famous sake, but this was actually my first time drinking it. I picked it up at random because I was somehow drawn to it, but the fizziness and aroma of the raw sake made me think that it must be famous. It was good for the price.
Fruity sake is often rather sweet, but this sake is not at all spicy, but it does not feel sweet, and it is light. To be honest, I often don't like sake that are described as "light", but I like this one. This is my first time drinking this sake, so I didn't know about the ALPHA series, but I would like to try all of them from the first one.
Japanese>English
フニャコ
2025/2
n
Since it was Valentine's Day, I asked him to buy it for me since it was a limited variety for February and March. This is the first time I have tasted Amami nigori.
It is slightly sweet. I'm biased, but I think people who like low-sugar coffee would probably like it.
It has a clear acidity, which is a Japanese word that makes no sense from the outside.
Japanese>English
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Happy New Year!
After installing the Sake-no-wa app, my knowledge of sake has increased and I am able to enjoy drinking sake more.
Frosen Umakan
I brought this as a gift to my father-in-law when I went to greet him at the beginning of the year.
Specific name Junmai
Alcohol percentage 15
Sake meter degree +3
Acidity 1.7
Amino acidity 1.6
Rice / Polishing ratio
Mizukagami 77% from Shiga Prefecture (65% polished rice)
Akebono 23% (65% polished rice)
Yeast: Kura yeast
Sake mother Yamahai
The aroma has a sweetness like that of steamed sweet potatoes, with a gentle fragrance of nuts and grass.
In the mouth, there is a mellow and soft attack of umami. The moist umami spreads, and the acidity extends into the latter half of the bottle. The acidity and pleasant bitter bitterness cut through the aftertaste and bring it to the finish.
As the name suggests, we recommend heating it up to 50-55 degrees Celsius to enjoy its body-sucking flavor.
Japanese>English
ma-ki-
(Kawada research), Happy New Year 🎍.
We look forward to working with you this year🙇.
Japanese>English
ポンちゃん
(Kawada research), Happy New Year 🎍 and best wishes for the new year 🙇.
This sake changes dramatically when it is heated 😊It is good to drink it slowly together!
Japanese>English
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Craft Sake Hiraroku Jozo
Revive Mugai
2023 Kura Launch
From left to right: Mugai, Kuuga, Setsuna
Heiroku Brewery Re:vive Mugai
720ml
Rice (domestic), rice malt (domestic)
Brown rice (domestic), rice malt (domestic)
14% (undiluted sake)
(Koji rice) 50% (Kake rice) 40
（No (water added), No (heating), No (filtration)
3,000 yen (excluding consumption tax)
All the rice used for this sake is grown in Iwate Prefecture. Polished white rice is brewed using the ever-evolving ginjo technique inherited from the Nanbu Touji clan and long-lasting low-temperature fermentation. The sake has a dignified and gorgeous aroma and a fresh sweetness. Mugai" is named after a sake that explores the possibilities of brewing sake without end.
Japanese>English
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kazenomori challenge edition
dewy leaves wind Tsuyuhakaze
The theme of this year's event is the sake that the brewer wants to drink.
While keeping the alcohol content low, the sake expresses a complex flavor that takes advantage of the high protein content of dewy leaf wind and an edgy acidity, resulting in a taste that is both light and full.
The mid-pressure harvesting process allows the aroma and texture to be more clearly expressed.
Japanese>English
フニャコ
2024/12
Ine to AgaveCRAFT 稲と忽布 交酒 花風
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Craft Sake
Rice and Hops Dobrok Rice and Fujisan Drinking Comparison
Rice and Mt.
Fuji, such as black locust, Chinese juniper, and Japanese white fir, and top-quality herbs highly regarded by chefs and bartenders, such as gold crested wilma, lime leaf, and grapefruit leaf, are combined and infused into the brewing water. Sake.
Japanese>English
shitakke
Kijoshu that can be drunk like a dessert. Sweet like syrup! The alcohol content is 14 degrees, but it is surprisingly light and very floral. It has a lingering aftertaste and seems to leave your mouth gradually. It has acidity and a chili sensation.
Japanese>English