Ouju Nama-moto Junmai Unfiltered Nama-shu is a Junmai Unfiltered Nama-shu made entirely from Yamadanishiki produced in Hyogo Prefecture.
1800ml, 2870 yen
Alcohol content: 18%.
Producer (Place of Origin) Sake Degree Acidity
Sugita Shuzo (Oyama City, Tochigi Prefecture) +10 1.6
Rice Polishing ratio Yeast used
Yamadanishiki (Hyogo Prefecture) 65% A.S.A. 601
☀️
While waiting for the train at Oyama station, we stopped by nearby Sumishun 😄.
They have a great selection of local sake from Oyama 😳
Since it was a good opportunity, I tried a sake 🍶 that I had never seen before....
The color is super light amber🟡.
Sweeter than nutty and rich 😊.
The aftertaste is very clean with a nice aftertaste.
It is not heavy due to its sweetness and umami and sharpness.
It's from the same brewery as strong, but I think it's easier to drink because you don't feel the heaviness 😆.
It's peculiar, said the waiter.
And it's 18.7 degrees powerful.
The aroma is a little rounded and mellow.
It has a light mirin-like flavor.
It has a light mirin-like flavor, but it also has a greenish, woody flavor.
The rice flavor is savory, and the acidity is round, as is typical of a sake yeast yeast yeast.
The bitterness is a little sharp and strong,
The bitterness is a bit sharp and strong, but it is well matched with the warm alcohol taste.
The umami is thick and the sweetness is moderate.
Only the umami flavor remains, and then it quickly fades away.
It's totally good, in fact, it's good.
Ueno Uoso
Degree of liking ☆4/5
This is the first time I have had it. It is a junmai sake with a delicious flavor in the mouth. I would like to drink it again.
Photo from the website
Ingredients: rice, rice koji
Rice used: 100% first-class "Yamadanishiki" rice produced in Hyogo Prefecture
Rice polishing ratio: 65
Alcohol percentage: 15
Sake degree: +4
Acidity: 1.9
Yeast: Association yeast 601
Yes, I live in Utsunomiya. I live in Utsunomiya. I recommend the reasonably priced course (3,000 yen), and the food is very good with no corners cut (you will love the dishes). They have good beer and a lot of sake, which I highly recommend.
Soft and smooth.
First of all, the rice is good.
Then a young green flavor with a hint of lactic acidity.
Sepia atmosphere.
Beautiful and mellow with a graininess.
Good.
4/5 stars for my taste.
Ueno Fish Grass
I found an unfamiliar label and bought it. I found a label I was not familiar with, so I bought it.
I took a sip and thought, "This is good," but a closer look at the label revealed that the alcohol content is 18.7, which is strong. I have been enjoying it with carbonated water recently.
The first ooki tree
When I hear the word "Yamahai," I have an image of strong acidity. This one, as usual, was characterized by its sharp acidity.
The top-tasting aroma has a sense of sake behind the acidity.
The mouthfeel is rather light, probably due to the crisp acidity. The flavor is not as strong as it should be. The aftertaste is full of sake-like aftertaste, followed by sourness and a strong bitterness.
A closer look reveals that it is 18 degrees Celsius. No wonder it hits the back of the throat so hard. Moderately heavy!
Thank you very much for the drink!
Good morning, Colonel Lal 😃.
Oooh! Ogaki-san ‼️ went for a moderately astringent Tochigi sake 🍶😊It's pretty heavy even if it's a little dry and youthful 😅.
Good morning, J&N 😁.
I knew you'd responded to Tochigi Sake ✌️
As you said, he was young and heavy 😋.
Not that it matters, but I'm enjoying Kesennuma right now😄I'm going to have a drink tonight with the flounder I caught today🤘.
Smooth Sake
Slight aroma, smooth attack. The taste is light and dry. It goes in smoothly and has a light aftertaste.
It is a sake that can be enjoyed with any accompaniment 🤣.
Tessa and tecchiri, the family's annual birthday celebration. It's a slightly sweet sake for hot sake, so I decided on fugu fin sake.
I can't get enough of it!
