Marutake Shuzouten Brewery

Kawamura shuzouten

Gin-ginga Junmai Ginjo

Warm sake vertical amazing to bring out the warmness and floralness — 8 months ago


We are identifying this wine.

Tsuyoshi Enoki

Hirotogawa/ Matsuzaki shuzouten/ Fukushima prefecture/ rice species: Yume-no-kaori/ polish rate: 40%/ junmaidaiginjo/
Fresh scents of apple and citrus, soft light sweet attack, good mineral and acidity, smooth palate with hint of bitterness.
— 3 years ago

Matsuzaki Shuzouten

Hirotogawa Daiginjo

Tsuyoshi Enoki

Name:" Hirotogawa", 廣戸川/ brewery: Matsuzaki shuzouten, 松崎酒造店/ region: Fukushima prefecture/ category: daiginjo/ delicate fruity note, smooth and clear sharp taste — 5 years ago

Wilfrado liked this

Watanabe shuzou

W Junmai Kamenoo Nama Sake

W Junmai Kamenoo Sake Watanabe Shuzouten polished 50% unpasteurised Nama sake. W ダブリュー 亀の尾50 純米無濾過生原酒 渡辺酒岐阜県. Floral with thick body, alcoholic and rooty flavour paired with sen-ryo sushi for Clau first taste in 9months. ¥2100 — 10 months ago

Yamawa brewing

Washigakuni Omachi Junmai Daiginjo Sake

Tsuyoshi Enoki

Washigakuni/ Yamawa shuzouten/ Miyagi prefecture/ Omachi/ junmaidaiginjo — 4 years ago

Daniel P. liked this

Suzuki Shuzouten Hideyoshi

Flying Pegasus Daiginjo Sake

Blend of 5 to 80 years aged. — 5 years ago

Sean liked this

Matui Shuzouten

Masuno Kotobuki Tochigi No. 14 Junmai Sake

Tsuyoshi Enoki

Name:" Matsu no kotobuki"/ brewery: Matsui shuzouten/ region: Tochigi prefecture/ category: junmaiginjo undiluted unpasturised/ cépage: Omachi/ light note of cider and apple, fresh acid and juicy texture with light bitterness. — 6 years ago

Abekan Shuzouten

Junmaiginjo Sake

Fixing my jet lag. Rich mineral — 3 years ago

Ichiro, Soshi and 1 other liked this

Saiya Shuzouten

Yuki no Bosha Junmai Ginjo

Perfectly floral junmai sake. Incredibly smooth and drinkable. — 3 years ago

Eric Nesto
with Eric
Reed and Nick liked this

Saiya Shuzouten

Yuki no Bosha Yamahai Junmai Sake

"Cabin in the snow" medium body creamy. Flower explosion as soon as we opened the bottle and the nose stayed for the entire meal of Hokkaido scallop, amaebi, hiramasa and steamed flower crab. (+1) — 4 years ago