Sakura
Bodegas La Horra
Corimbo I Ribera del Duero Tempranillo
Brutalno vino, pio u Dominikani uz sushi u Sakura Bayahibe — a year ago
Echigo Sakura Sake Brewery
Echigozakura Namachozo
Another one bites the dust Super clean with melon and citrus — 3 years ago
Esshu Sakura Biyori
Ginjo Sake
Very light. Easy drinking. For Zac’s bday! — 4 years ago
Dewazakura
Sakura Boy Sake Mini-Daiginjo
Great stuff — 4 months ago
Bodegas Juan Gil
Sakura 4 Meses Jumilla Monastrell 2022
14.5%
モナストレル
豊かなベリー、酸味は程よく、モナストレルの度数高いものの割にはワイルドさは控えめで爽やかな後味。 — 10 months ago
Domaine Testut
Grenouille Chablis Grand Cru Chardonnay
Had the 2017 while watching friends anniversary at Ailee’s house with Sakura. So good!! Mineral, sea, oak, toast, mid acid, dry. Like biting an apple! So happy to know more about the burgundy region now and hope to drink more Chablis — 4 years ago
Nihon Sakura LLC
Echigozakura Daiginjo Sake
Little bit on the sweeter side. Guessing Yamada rice. Can’t tell the yeast off the aroma. — 10 months ago
Ok 18 is often used for competition sake and 19 is also a modern yeast with high aromas. The 01 means non-foaming so easier to manage. Per originals.com - “Association Yeast #1801/ 協会1801号酵母
A cross between Association #1601 and #9, this also produces very high levels of ethyl caproate.
With better balance than #1601, this yeast has become a very popular choice for brewing Daiginjo for entry to the Annual Japan Sake Awards. However, as is common with high aroma producing yeasts, it is relatively weak during fermentation, which typically leads to slightly sweeter sake” and “ the super-modern varieties like #1901, a non-foaming variety famous for producing pronounced fruity bouquets.”
A cross between Association #1601 and #9, this also produces very high levels of ethyl caproate.
With better balance than #1601, this yeast has become a very popular choice for brewing Daiginjo for entry to the Annual Japan Sake Awards. However, as is common with high aroma producing yeasts, it is relatively weak during fermentation, which typically leads to slightly sweeter sake” and “ the super-modern varieties like #1901, a non-foaming variety famous for producing pronounced fruity bouquets.”
*Originsake.com
Like sake but only have verry occasionally. Thank you for the dedicated notes.
Norman Gennaro
This was sharper on the palate, more alcohol and I think it’s silly when they include gold flakes in the drink. It’s supposed to be somehow restorative; I don’t even think that’s based in pseudo-science; it’s just a fad/marketing thing. In any case, it imparts no flavor which this same had a lot of, but it didn’t match the others which were higher quality imho. — 8 days ago