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羽陽男山Uyootokoyama
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Product information is as of 12/6/2024.

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Brands from Okotoyama Shuzo

UyootokoyamaKoten

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Location

2-chōme-4-13 Yōkamachi, Yamagata,
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Uyootokoyama赤烏帽子純米大吟醸
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ましらのやまさん
Akakaruboshi ⭐️⭐️⭐️⭐️ Junmai Daiginjo-shu 100% Miyamanishiki Polishing ratio 45%, ALC 15%. This is the third kind of sake I purchased on my trip to Yamagata 🤗. Today I had an event for my grandson and some members of the group to drink, so I opened two four-packs of Yamagata Prefecture's local sake 😋😅. It is a slightly dry sake with a subtle ginjo aroma, sweetness in the mouth for a moment, followed by a sour taste. It is a Junmai Daiginjo-shu with a clean aftertaste that you will never get tired of drinking. Yamagata City Beni no Kura: 20241029 purchased & 1102 opened
Japanese>English
Uyootokoyama出羽豊穣 特別純米酒 ひやおろし
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赤兎馬
Sake rice: Dewa Tsanzan Sake rice: Dewa Tsanzan Rice polishing ratio: 54 It is quite refreshing and has a lot of umami. ✩4.0
Japanese>English
Uyootokoyama純米吟醸 酒未来
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ヤスサケ
Another Yamagata Sande series. My father-in-law gave it to me. I have more Yamagata sake than Tochigi for some reason.... It's just that we have a connection since our school days 😂. My first Hanyo Otokoyama❗. I used to pass by a sake brewery once upon a time 😆. Now, the taste... Slightly sweet aroma. The mouthfeel is a little sweet from the rice, but it's quite refreshing and a little dry and crisp. I had high expectations for this sake alone because it is 100% future sake, but I think it would have tasted even better with sashimi or other dishes as a food sake☺.
Japanese>English
Uyootokoyama羽陽男山 山廃 純米吟醸 山田錦
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つるまる
Yamahai" is an abbreviation for "Yamahoshi", which means the process of grinding down the steamed rice after the sake mother has been prepared. Yamahai" refers to the process of mashing the steamed rice after brewing the sake mother, This is done to make it easier to melt the rice. In the Meiji era (1868-1912), it was realized that rice could be sufficiently melted by koji alone if the process was devised without yamahoshi. The Yamahai method was born when it was discovered that rice could be sufficiently melted by the power of koji if the process was devised without yamahoshi. Ingredients: Rice (domestic), Rice Koji (domestic) Rice polishing ratio: 50 Alcohol content: 15 100% Yamadanishiki produced in Hyogo Prefecture
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キャット
Hanyo Otokoyama Junmai Ginjo-shu Future Limited Edition Hanyou Otokoyama Sake Brewing Company, Hachikamachi, Yamagata City, Yamagata Prefecture 100% Sake Mirai rice/ Polishing ratio 50%/ Yeast No. 9/ AL 15%/ Production date: June 2024 Acidity/non-decided A mild-flavored junmai ginjo made with Sake Mirai. I'm going to write this down before drinking. I was supposed to write this before drinking, but the 300ml bottle was empty before I knew it. The brand name "Hanyo Otokoyama" is associated with the Otokoyama Hachiman Shrine in Kyoto, and the sake brewed with subterranean water from the Mt. ←From the official website. The taste of this limited edition sake is more generous and gentle than crisp, and it is a delicious sake from the country of Hinomoto with a lot of depth. It was so, so exceptional that I finished it in a blink of an eye.
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Brands from Okotoyama Shuzo

UyootokoyamaKoten

Similar Brands

We analyze the flavors based on everyone's comments and select similar brands.