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SakenowaRecord your sake experiences and discover your favorites

揚×肴×酒 ほしな

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Kuromatsusenjo2025試験醸造酒 磨き39純米大吟醸
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揚×肴×酒 ほしな
24
Kayo
The brewery and rice for the first time There is an aroma that permeates the nose. Delicious with a gentle, smooth sweetness. The tininess of the rice makes it sweeter and more acidic, so it would be good with oily food.
Japanese>English
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揚×肴×酒 ほしな
24
Kayo
It is said to be a limited edition sake made from first-class "Morinokuma-san" rice produced in Kumamoto Prefecture and grown organically. Is it pulled by the color of the label, or is it melon? Or is it melon? A bit of sourness comes out towards the end of the tin.
Japanese>English
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揚×肴×酒 ほしな
29
Kayo
How many years has it been? White wine No.6 yeast, "kamishige" yeast! But of course, the acidity and bitterness are different from those of Shinmasa! It's been a long time since I've had such a good wine! The sweetness is moderate.... I think Fuji has the best balance.
Japanese>English
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揚×肴×酒 ほしな
20
Kayo
It is a sake yeast yeast yeast, but there is no unpleasant acidity. But it is a little bit tight at the bottom, The sweetness comes on the bottom. The aroma spreads more in Fuji than in china. Tin has the sweetness of the core of rice. Tin is good for this!
Japanese>English
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