松井 英章
The taste of the rice is well tasted and refreshing.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
CheckinCountView.label
Brands from 田中酒造場
武蔵の里武蔵乃里
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
Location
Timeline
Brubeck
Mimasaka tasted Ohara sake.
It was a truly delicious sake with a fresh, well-balanced flavor.
Japanese>English
NomBay
Warmed up.
It's so easy to soak up
Soaking in
Deep flavor.
Japanese>English
柚那
Middle taste of dry and sweet
The flavor of the rice is well balanced.
Keep it at room temperature. It is said that it goes well with hot sake.
Japanese>English
たかたか
Junmai-shu Yamahai
Alcohol level: 14.5 degrees Polishing ratio: 60
Sake degree: +3 Acidity: 1.6
Japanese>English
よっち
At Lodging Fest 2023
15.5 degrees Nomiyasui
Japanese>English
maru
A little spicy Japanese, but full-bodied.
But it is not too kudo, and I wonder if it is only possible with Yamahai.
Japanese>English
bibouroku8103
Musashi no Sato "Junmai Ginjo
Junmai Ginjo
It is a Junmai Ginjo sake brewed by low temperature fermentation with carefully polished "Yamadanishiki", the best rice for sake brewing produced locally in Mimasaka. It is characterized by a smooth texture and a refreshing aroma called ginjo aroma, and has a firm and mellow taste.
Sake Specifications
Type Junmai Ginjo
IngredientsRice (domestic), rice malt (domestic)
Rice used: Yamadanishiki (domestic rice)
Rice polishing ratio 50%.
Alcohol content 15.5
Sake degree +4
Sweetness/Spiciness: Slightly dry
Japanese>English
Brubeck
We tasted sake from Ohara in Mimasaka, a post town on the Inaba Highway.
I had an image that Yamahai sake has strong acidity, but this sake doesn't have that much acidity, and I could enjoy the deep flavor that Yamahai sake has.
It is a delicious sake brewed in the picturesque townscape of the mountains.
Japanese>English
さなD
The rice used is Yamadanishiki and Akebono from Mimasaka.
It has the richness and a little bit of maturity that is typical of Yamahai, and the umami comes in slowly, with a little bit of astringency.
It is an orthodox junmai-shu, but it has a good sharpness and balance, and it is easy to drink.
It is also a good sake for a meal.
As the temperature rises, the richness and spiciness increase and it becomes heavier.
This is fine, but I like to drink it at around 6-10℃.
I'm not a fan of the slightly peculiar types like Yamahai or aged.
My partner, who doesn't like somewhat peculiar types such as Yamahai or aged, said "I don't dislike this".
According to the information, all the products? According to the information, all of them are "Tank Pressed".
I'd like to try other brands, too!
Japanese>English
