Sakenowa记录你的日本酒体验，发现你的最爱
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101最喜欢的品牌
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Kuri
Eddy and I drank together on our first night in Gunnison
Kuri
Drank in a sake flight I made while watching the last two episodes of Critical Role Campaign 1 with friends.
It was sweet but delicious! Less cloudy than I expected - nice and refreshing.
Kuri
Drank in a sake flight I made while watching the last episodes of Critical Role Campaign 1 with friends.
I found it delicious but sweeter than I expected. It was very floral and refined 🍶
Kuri
Drank in a sake flight I made while watching the last episodes of Critical Role Campaign 1 with friends.
It was very pleasantly dry! Very drinkable and enjoyable
Kuri
Drank in a sake flight at home while watching the last episodes of Critical Role Campaign 1 with friends
I found it sweet and apple-y 🍏
Kuri
Drank cold with my Pathfinder group.
This sake was delicious! I think it would be a great intro sake for people curious to try. It was refreshing, dry, refined, floral, and tingly, very Ginjo. I will definitely drink this again!
Kuri
Notes from Tippsy Sake:
This honjozo has a little more color than some sake because the brewers don’t carbon-filter it as much. This helps retain that tantalizing umami taste and a comfortable viscosity, something to give it some weight.
My thoughts:
Room Temperature - A full, unbridled flavor that sinks into the tongue and leaves some tingling behind as an aftertaste.
Warm - Shockingly smooth when warm. I used my new sake heater set for the first time and it was what I’m guessing is nurukan.
Kuri
My last bottle of sake from my Sep 2023 trip to Japan. This was my favorite one from our Fushimi visit - time to remember that lovely trip!
At room temperature, the smell is strongly green apple 🍏 with notes of bready yeast. The taste is round and much more mature than I remember it. The flavor lingers on my tongue - sweet but not cloying, slightly tingly with the acid. Delicious! And goes great with the truffle pasta I had with it - umami to the max!
Kuri
The last sake Eddy, Grace, Jesse, and I tried at Fushimi Sake Village.
Notes from the brewery:
“Fermented with high grade Yamadanishiki rice. The rice is polished for 72 hours, yielding a rice polish ratio of 35%.
We utilize an original yeast in Kizakura which gives the sake a floral aroma. It is fermented for more than 30 days at a temperature that is less than 10℃.
Enjoy the Hanashofu's smooth texture and beautiful aroma!”
Kuri
Drank with Eddy, Grace, and Jesse at Fushimi Sake Village.
Raw, unrefined sake taken directly from the tank, undiluted. Yum!
Kuri
Drank with Eddy, Grace, and Jesse at Fushimi Sake Village
Now I know a bit more about Yamamoto Honke from Jim Stewart’s book - I would love to visit the brewery someday!
Kuri
Drank with Eddy, Grace, and Jesse at Fushimi Sake Village
One of my favorites from the tasting!
Kuri
Drank with Eddy, Grace, and Jesse at Fushimi Sake Village.
Glad I know what a Futsu is now! This was sharp and tasty.
Kuri
Drank with Eddy, Grace, and Jesse at Fushimi Sake Village
Notes from Tippsy about this sake: The name translates to “Kyoto, city of flowers,” and sets the tone for this sake. Some flowers are soft with a gentle aroma, and others are bright with bold scents. This particular brew is the latter. It’s malty aroma and amber hue hint to its strong, rich flavor brought forth using the kimoto method. The expertly layered flavor pairs wonderfully with steak or other dishes dripping in richness.
Kuri
Drank with Eddy, Grace, and Jesse at Fushimi Sake Brewery.
Kuri
Drank with Eddy, Grace, and Jesse at Fushimi Sake Village. Higashiyama 🌄
Kuri
Drank with Eddy, Grace, and Jesse at Fushimi Sake Village.
Kuri
Drank with Eddy, Grace, and Jesse at Fushimi Sake Village.
This was my favorite of the whole tasting! So good!
Kuri
Drank w G, E, & J at Fushimi Sake Village. Delicious!
The sake’s name is a combo of miyako, “ancient capital,” & tsuru, “crane.” The portmanteau of miyako and tsuru recalls the 1,000-year span when Kyoto was the cultural, artistic, & political capital of Japan.
A smaller Fushimi breweries, Miyakotsuru has long had ties with the Tamba region of Kyoto, from which their brewers historically came. They preserve traditional sake-making skills, and aspire to the crane’s longevity & elegance.