NomBay
Alone, it is quite matured.
However, it goes well with everything we served today, such as simmered taro, grilled broccoli, and cold shabu-shabu with hamo (pike conger eel).
I was surprised.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
梅津の生酛梅津の生酛
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
冨玲Similar Characteristics
AsahiwakamatsuSimilar Characteristics
JujiasahiSimilar Characteristics
TaketsuruSimilar Characteristics
Location
1350 Ōdani, Hokuei, Tōhaku-gun, TottoriOpen in Google Maps
Timeline
やす☆
At Nihon Shuya Shuroku.
H29BY. yellow in color. At room temperature, it has a strong burnt taste. When heated without adding water, it has both umami and sharpness with a burnt taste. Goes well with blue cheese.
Japanese>English
ハム酒
Caramel aroma. Pungent, powerful and deep umami, lactic acid acidity. Late bitterness and astringency. Good taste. Heated with added water. Tamaei. With half-boiled egg, liver, and enoki mushroom achard.
Japanese>English
タロウ
Deep yellow.
Some sweet aroma. What is it? Caramel? Also a woody aroma. There's also a lactic acidity.
Even at room temperature, it is surprisingly tasty. Deep sweetness and astringent acidity. The overall volume is rich and pleasantly complex. I like it!
Warm it up.
This is also delicious! Pleasant sweetness and voluminous umami and nourishment. It has a soy sauce-like quality that I'm not sure how to handle, but the volume of the umami swallows up any discomfort.
It's so nourishing and good! I want to add water and drink it slowly.
Japanese>English
梅津の生酛笊-zaru-
ca9jKSpiS6
Strong sourness characteristic to Kimoto and low- rice polishment sake.
I significantly feel fermentation which alike miso taste.
Not sweet
Full bodied
さかっき
Aged amber color. It must be delicious when heated. With 20% alcohol by volume, the sweetness and umami spread across my face. As I sip the sake, I reflect on the teachings of the deceased. A toast!
Japanese>English
バリ3367
This sake is brewed with natural "nitrate-reducing bacteria", "lactic acid bacteria", "yeast" and many other microorganisms!
Pairing with heated sake and black wagyu beef biryani, sour and delicious 😋.
Japanese>English
あら
The photo shows an empty bottle but nigori sake. It gushed out unbelievably when the bottle was opened. Add water and heat it up.
Japanese>English
たつさん
備忘録
a79yrod
20%, so it is well watered and heated.
Japanese>English
いーじー
On the way home from AND SAKE FUKUOKA
I have only had this once before, a bottle of Umezu's "Namahashiroshi".
I remember the first time I drank it, the impact of the rice flavor was so strong!
Hot sake
It was very warm!
The umami of rice and the acidity of Namo yeast spread at once.
It goes really well with Chinese food.
I forgot to add water because the food was so delicious 😂.
Japanese>English
あちょお
For advanced drinkers.
Astringent, bitter, dark, strong liquor.
I want to be a man who understands this kind of sake.
Japanese>English
Fuma#9
Oooo, it's thick!
It has a strong flavor and is very drinkable!
As expected, I can only drink it in small sips.
Japanese>English
あちょお
Warmed. Mirin-like mature aroma, bran, rice aroma, umami, lactic acidity, and a nutty roasted aroma.
Japanese>English
おかえり寅さん
Mr. Hioki's family's Yamada Nishiki
Japanese>English
