Sharaku Junmai
Fukushima
Score from Experts
88
Rating from Customers
4.4
4 reviews
Details
Characteristics
Less Aroma
Strong
Dry
Sweet
Light
Rich
- Pear
- Green Apple
- Fruity
- Tree fruit
- Red fruit
- Umami
- Acid
- Creamy
- Mild
Pairing
Grilled Fish
Meat
Seafood
Sashimi
Sushi
Best Temperature
5-15℃
Chilled
16-25℃
Room Temp
26-35℃
Slightly Warm
36-45℃
Warm
46℃~
Hot
41-59℉
Chilled
61-77℉
Room Temp
79-95℉
Slightly Warm
97-113℉
Warm
115℉~
Hot
Miyaizumi Meijo Brewery Company
Fukushima
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no dataAizumi Junmai Nigori Namazake
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Reviews
Meg
5This sake is exceptionally light, crisp, and vibrant, with a delightful sweetness complemented by subtle notes of white flowers. It presents a nuanced and delicate profile, ideal for those who appreciate a refined and gentle drinking experience without sacrificing depth of flavor.
5
Ryosuke Kuga
4.4There is no comment data.
2
Kenta Hara
4.3There is no comment data.
4
本田 類
4There is no comment data.
2
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Related Articles
Kenta Hara
Sharaku: Miyaizumi's Award-Winning Sake
Discover Sharaku Sake from Miyaizumi—a masterpiece that blends traditional craftsmanship with modern, data-driven precision.
Ryosuke Kuga
Met a high quality sake and how I fell in love
Back in my university days, I used to visit a liquor store near my house that carried bottles of Dassai and Aramasa, which weren’t all that famous at the time. I’d buy them occasionally, pair them with sashimi or Japanese food, and think, “Hey, this is pretty good!” But honestly, I didn’t have the habit of drinking sake back then. Most of my drinking was at parties with friends, where I’d just mindlessly drink beer, lemon sours, or whiskey soda. I knew sake was delicious, but the crowd I hung out with and the types of food we ate didn’t really encourage me to dive deeper into the world of sake. Fast forward a few years. After graduating from university, I started working—and that’s when everything changed. What pulled me into the sake rabbit hole was, of all things, a work-related farewell party. Not long after I joined the finance department, one of the executives in our team was promoted and transferred to a different role. Naturally, we decided to throw a farewell party, and since I was the youngest in the team, the job of picking the venue fell to me. (Classic Japanese workplace culture, right?) This executive was actually the one who hired me, so I saw this as the perfect chance to show my gratitude. The problem? I’d just started at the company and barely knew him, let alone worked with him enough to have any deep conversations. The only thing I knew about him was that he was a massive sake enthusiast. So, I had an idea: if I couldn’t impress him with work talk, maybe I could connect with him over sake. I started going to restaurants near the office that specialized in sake, eating and drinking by myself while searching for the perfect spot. I figured that even though I couldn’t match his experience in work, I could try speaking his “language” through sake. To do that, I dove into everything I could learn about sake. Who makes it? How is it brewed? What kinds of flavors are there? What foods pair well with it? Where can you find it? What’s the sake industry like? I was soaking it all in. What really blew me away, though, was the people I met during this process. The staff at sake restaurants and liquor stores were all so friendly and incredibly passionate about sake. Their knowledge and enthusiasm were on another level, and it made me even more excited to learn. Before I knew it, I wasn’t just researching a farewell party venue—I was actually enjoying sake for myself. In the end, I picked a place with 200 different types of sake and a 3-hour all-you-can-drink plan for the farewell party. And it turned out to be a hit! The party was so much fun. I got to bond with colleagues I rarely spoke to at work, and we all had a great time discussing sake—comparing flavors, talking about regions and brewing methods, and sharing our opinions on what we liked. It wasn’t just enjoyable; it was deeply satisfying. That night, I fell head over heels for sake. And honestly? I’ve been stuck in the sake rabbit hole ever since. (Fun fact: within a year, I somehow ended up with three refrigerators in my tiny apartment to store all my bottles. The picture is my first refrigerator filled with what I bought just after having that in 2016. At that time, we could easily get Aramasa No.6...) The farewell party was a huge success, and the executive loved the venue. After that, I even got invited to exclusive sake gatherings with the company’s 'Sake' executives. And that’s how my sake journey began. Oh, and the bottles that got me hooked? Sharaku, Kakurei, Aizu Chujo, Genbu and Fukucho—all amazing choices that I still hold close to my heart. And the venue was 'Manryo(萬亮)' in Daimon, Tokyo. --Kuga
Ryosuke Kuga
Sakagura (Breweries) MAP #1
HI there, I found the Sake Brewery Map on Japanese IRS website. This tells -Where the sake breweries are located in each area. -Whether the sake breweries sell sake onsite or not. -Whether the breweries accept tours or not (you need to check directly with the brewery to be sure). -Whether the breweries support English or not. I really like the sake brewery tours in Fukushima Prefecture. It's easy to get to because it's close to Tokyo by bullet train, and many of the breweries are close to the station and relatively adjacent to each other. Niida honke , Suehiro, Miyaizumi, Trusunoe etc... are the ones I went at once. #sake #日本酒 #nihonshu #brewery #brewerytour
Sharaku Junmai 720ML
Sold by Sake Trend
$62.00
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