ばなな
Kaizen, Celebration Sake, Shiboritate, Nigori Sake
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
bonchi
Transparent with a faint yellowish tinge. It has a slightly blue aroma reminiscent of rice and a sweet aroma reminiscent of butter candy and oblong. The intensity of the aroma is a little strong. The mouthfeel is mellow, but eventually a mild acidity appears, followed by a lingering flavor. It has a medium length finish. A mellow sake.
Japanese>English
ばなな
Yamato Damashii Karakuchi Seven Eigashima Sake Brewery
Japanese>English
bouken
Apple-like. Refreshing but rich. Sweet but not as gorily sweet as the numbers suggest. It has a sweet and sour taste. It feels tropical in the second half before it kills.
Japanese>English
bouken
I thought it would be a little more gassy, but it wasn't. Bizen Asahi might be more to your liking.
Japanese>English
bouken
Pineapple and honey-like aroma. The acidity is strong and juicy. It has caramel and ripe taste like Asahi Wakamatsu. It has a lot of peculiarities, so I think it will divide people's taste, but if you like sweet and umami taste, you should try it.
Japanese>English
bouken
I can only drink a little bit at a time.
Japanese>English
bouken
It's more acidic than when you opened the bottle.
Japanese>English
bonchi
Yellowish milky white like custard cream or lactic acid bacteria drink. There is a faint smell of alcohol. Almost no aroma. Mild sweetness and mild sourness on the palate. It has a rough texture derived from the malt. A rich aftertaste that is quickly followed by astringency and bitterness. Moderate aftertaste. Full-bodied sake.
Incidentally, it had been stored in the liquor store's refrigerator for about two years. Too bad.
Japanese>English
bonchi
On the third day after opening the bottle, at room temperature, the aroma of blue grass and a lactic acid bacteria drink-like flavor appeared.
Japanese>English
bonchi
Almost colorless and transparent. It has a fruity aroma reminiscent of bananas combined with a rice-like aroma. The intensity of the aroma is moderate. It has a fresh and refreshing acidity that stands out on the palate. It has an astringent aftertaste with a hint of rice. The aftertaste is slightly long. It is a fragrant and mellow sake.
Japanese>English
bonchi
On the fifth day after opening the bottle, I heated it up, and the acidity and astringency became more pronounced, while the flavor increased and became more mellow.
Japanese>English
bouken
Tropical sweetness and gasiness. I tasted the warmed version and the one aged for a year at a liquor store, and it was interesting to see how different they all tasted. The warmed version tasted sweeter.
Japanese>English
bouken
It's like a ripe fruit.
Japanese>English
bouken
We had a guest at our house, and Okura was the best of the bunch.
Japanese>English
bouken
It was empty in the blink of an eye.
Japanese>English
bouken
The liquor store where I bought it said it was called "Komatsubito". It has a faint sweetness and acidity. The acidity is impressive. It's a type of sake that may be common, but there is no other type of sake. It's hard to explain but it's an interesting sake. I heard there are not many places where it is sold.
Japanese>English
bouken
I bought it at a liquor store in Kobe, but the owner of the store requested the brewery to make a 4-gourd bottle of Komatsujin, which was previously only available in 1-shochu bottles.
Japanese>English
bouken
It's a strong drink that will probably age well.
Japanese>English
bouken
Apparently, the 4-grained version is a pure rice ginjo only.
Japanese>English
bouken
It's like sweet, savory, and spicy all at the same time.
Japanese>English
bouken
I like that it says on the label that it's a face-to-face sake.
Japanese>English
bouken
The sweetness is more noticeable as it ages. It's not fruity at all, but it has a unique sweetness
Japanese>English
pyonpyon
＼(^-^)／