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!
Sake from Sugita Sake Brewery, which produces Yuto Masamune in Oyama City, Tochigi Prefecture🍶.
This is my first time to drink sake from this brewery.
The nose has a hint of acidity.
In the mouth, the sake has a refreshing acidity typical of a sake brewer with a sake strength of +11, and a hint of sweetness and umami from the rice.
Many of the sake made from the traditional sake yeast are rather rich and mellow, but this is a refreshing and crisp sake.
Matsuchiyo-san, please excuse my comment.
I think that you went to this Ooki tree, which is quite a rare place. The person responsible for its production is a classmate of mine, and I am happy to hear that it was delicious, too.
Please let me know if you have a chance to visit us again. 🙇♂️
Good evening Mr. Bosuke 🍶.
Before posting, I searched for Sugita Sake Brewery and read again the comments of Mr. Bosuke and J&N from Tochigi prefecture 😊.
I thought it was refreshing and perfect for a mealtime drink that you won't get tired of drinking.
Good evening, Matsuchiyo 😃.
I had a bottle of oshiki at a local sake fair in Utsunomiya!
As you said, it's one of the tastiest one 🤗.
But actually, we haven't had the Yuto Masamune yet 😅I will drink it this year 😋.
Good evening, J&N 😋.
I was a little surprised to find out that there are Tochigi sake that even J&N-san hasn't tasted yet😄.
I'm also interested in Kyokko and Sanbana, so I'd like to have a chance to try them along with Yuto Masamune.
〰fixture
2022BY Association No.6 yeast
Yamadanishiki(first-class rice)
2023/08
From regular sake to daiginjo
All the sake is pressed in the Sase-style tank
Thick, full-bodied dry sake
Strong and can be served warm or on the rocks.
Today is the first time for me to try omiki. It is refreshing and easy to drink. The alcohol content is quite high, and it has a sharpness. It is a good cosmetic sake, and, well, it's a good choice. I guess it's more like a fish.
When you roll it around in your mouth, you can feel the spiciness and the tangy taste, but when you swallow it, it disappears completely, leaving only the umami taste.
