yatsuba
It's so hot. It would be better to cool it down.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
遊穂Yuho
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Popular Comments
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
IzumibashiSimilar Characteristics
Location
I-8 Ōmachi, Hakui, IshikawaOpen in Google Maps
Related Articles
「富久長」と「遊穂」を醸す女性蔵元から学ぶ！オンラインテイスティングイベント「SAKE(日本酒)x NOMY(学)」の第12弾が7/5(日)に開催 | 日本酒専門WEBメディア「SAKETIMES」
蔵元から直接学べる日本酒のオンラインテイスティングイベント「SAKE(日本酒)x NOMY(学)」の第12回がSAKETIMES | 日本酒をもっと知りたくなるWEBメディア遊穂 山おろし純米(御祖酒造／石川県羽咋市) | 日本酒専門WEBメディア「SAKETIMES」
「我が誉の酒」として地元でも人気 能登半島の中ほどの霊峰・石動山の麓に明治30年(1897年)から蔵を構える御所酒造。田園地帯の中に遺跡も数多く点在し、能登文化発祥の地としても知られています。地元で愛される銘柄は「ほまれ […]SAKETIMES | 日本酒をもっと知りたくなるWEBメディア「遊穂」の名前の由来はUFOだった？─石川県・御祖酒造が大切にしている人とのご縁 | 日本酒専門WEBメディア「SAKETIMES」
能登半島のちょうど真ん中に位置する、石川県羽咋(はくい)市の御祖酒造(みおやしゅぞう)。その代表取締役である藤SAKETIMES | 日本酒をもっと知りたくなるWEBメディアTimeline
akikoda3
Yuho - additive-free, pure, raw, unadulterated sake with unidentified floating yeast
Heated (55.6°C) rating 4.4-4.5
Alcohol 17%, Rice (koji rice): 27% Ishikawa Gohyakumangoku, Rice polishing ratio (koji rice): 60
Rice used (Kake rice): Yume-Mizuho 73% from Ishikawa, Polishing ratio (Kake rice) 58, Yeast used: No additive yeast, Sake meter reading +4.3, Acidity: 2.5
Kimoto brewing that incorporates natural lactic acid bacteria without the addition of lactic acid, and the use of brewer's yeast. Invisible to the eye, but definitely present.
Unidentified floating yeast
This is an unfiltered, unfiltered, pure Kimoto pure rice sake. The acidity is quite high at 2.5. Thunder-kun = Acid Da-kun! Fresh but with a strong umami component. Heating it up opens up the taste and makes it sweet and full of umami. It also has a chocolate-like flavor.
Japanese>English
miho-k
It is refreshing, but has a delicious flavor that goes well with meals.
Japanese>English
はちみつ
Warmed to lukewarm.
Delicious!
15/20
Japanese>English
akikoda3
Yuho Yu~Ho. Namaoto Junmai Sake Aged
Rating 4.4
Alcohol 15.0, Sake degree +5.8, Rice used: Yumezuho from Ishikawa, Gohyakumangoku from Ishikawa
Polishing ratio: Koji rice: 60%, Kake rice: 55
After four years of long-term aging, it becomes a "relaxing" sake when heated. The acidic and umami flavor of "Yuho" has been matured to add aroma and richness to this delicious sake.
It can be enjoyed hot (about 60°C), gradually dropping in temperature, or at room temperature when warmed.
Set at 60°C. The banana and melon aromas are mellow, and the convergence is acidic and refreshing.
Japanese>English
TyS
Good balance of light acidity and sweetness with good sharpness.
Japanese>English
miho-k
Slight acidity followed by a strong umami taste
Suitable for everyday Japanese food
Japanese>English
城崎みのり
Gutsy, but not alcoholic. Thick and dry?
Japanese>English
calm
The story behind this sake is that the moromi was played Mozart.
I had it with oden, but its flavor was quite bold and full-bodied, similar to a Yamahai. I realize now I should have matched it with a much richer meal.
Yuho生酛純米・玉栄
ガチャピン
The name comes from UFO 🛸.
Japanese>English
aymn
One of the three bottles we drank!
The subtle acidity and sweetness of this sake made it easy to drink, and it went well with a meal.
Japanese>English
スズケン
Uses the same rice, Tamakae, as Kitajima
It is still easy to drink and fits for Shokuji.
A little more aromatic and floral than Kitajima
It is also a perfect match for Japanese food!
Japanese>English
hideakimorino
Mature and calm aroma, good for warming up.
Japanese>English
Yukkie
Well-balanced with the umami of the rice and the acidity of the sake yeast.
Japanese>English
Differさん
Yuho Junmai Sake
Goso Sake Brewery
Yuho is best served hot.
It is a very robust and satisfying sake. This is enough on its own.
Japanese>English