SakenowaRecord your sake experiences and discover your favorites
Timeline
Jule
Japanese sake
Yamada Nishiki
Rice polishing ratio: 60
Sake degree: 0
Acidity: 1.8
Alcohol content: 17
440/60ml
@Kaki-numa Kitasenju
Japanese>English
Jule
◎ Rice
Yamadanishiki(Koji)／Rice for sake brewing(Kake)
Rice Polishing Ratio : 40%(Koji)/50%(Kake)
Alcohol Content : 16
330/60ml
@Kakinuma Kitasenju
Japanese>English
Jule
◎Bottles
Hanabukiyuki(Koji)／Masugura(Kake)
Rice Polishing Ratio：55%(Koji)／60%(Kake)
Sake Degree：-5.0
Acidity: 1.3
Alcohol content: 16
440/60ml
@Kaki-numa Kitasenju
Japanese>English
Jule
◎Omachi
Omachi produced in Okayama Prefecture
Polishing ratio: 50
Yeast: In-house yeast blend
Alcohol content: 15
440/60ml
@Kaki-numa Kitasenju
Japanese>English
hidekitakako
It has a strong sweetness.
There are no hints of other flavors, and the sweetness is sharp.
However, if it is this sweet, it may not be accepted by those who prefer a lighter taste.
It has a strong sweetness, so it may be a flavor that is not suitable for all types of food.
It has a beautiful sweetness that does not linger on the palate, so there is no problem in choosing it as a food sake, unless you are not a fan of sweet sake from the start. However, I think it may interfere with the taste of food, which is one of the characteristics of sake.
Japanese>English
ショーン
Åki Fruity pineapple
Seiou: a little sour
TURN: A little bit of sourness and a good acidity
Conclusion: Kippei, but not too harsh, with a sweet rice flavor.
Japanese>English
hidekitakako
It is sweet, clear, smooth, and easy to drink. While many modern-type sake are sweet and fruity, I believe that a smooth and refreshing sweetness is a prerequisite for the core sweetness of the so-called "rich, mellow, and delicious" type of sake. This brewery is a master of pursuit and refinement of sweetness that lives up to its name of "Houjou-Ujoukuchi," and I am very interested in its future development.
Japanese>English