Fourth bottle for workplace drinking 🍶.
One of the store's recommendations ✨
It goes in smooth and has a hint of sweetness.
It has a nice sharpness with a spicy alu feel 🤓......maybe.
...maybe.
My memory is a little fuzzy because I was drinking too much.
Even though it is freshly squeezed raw sake, it has an acidity and richness as if it has matured.
However, the freshness typical of nama sake can be felt in the aftertaste, making it an interesting sake.
It has a nice sharpness and goes well with fried food.
Rice bran-like aroma, some sweet aroma but strong rice bran
A dry sake with a moderate sweetness, it looks smooth, but when you drink it, you can feel a little powdery.
It went well with salty snacks such as salami, and was delicious, but the aroma was not my favorite.
Aroma of rice with a sense of maturity. But it is crisp and dry.
The sweetness is smooth, light, and clean. A little apple-like.
After that, you can see the rice flavor, which is orthodox.
Bitter is crisp.
A nice aroma of rice lingers at the end.
Good balance. My favorite sake.
Very good contrast with the tenderness of the albacore.
I have had mullet milt at other fish restaurants and was not satisfied with it (it smelled like ammonia or something), but here at Uoso, they never let me down.
The taste is totally different.
Alcoholic, rice aroma.
Watery mouthfeel, almost no sweetness. The bitterness and the spiciness of the alcohol are well felt.
It has a nice sharpness, so it seems to go well with a variety of snacks.
It has a slightly fruity aroma like muscat.
It has a light matured and umami taste with a hint of alcohol on the nose.
It has a light and refreshing taste and is easy to drink despite its high alcohol content.
Gohyakumangoku produced in Fukui Prefecture
Rice polishing ratio: 55
Alcohol content: 15%.
We toured a sake brewery in Ono City, Fukui Prefecture, listening to the brewer's explanation and tasting a variety of sake, and this is the sake we thought was the most delicious.
It is almost not sweet, but it has a deep flavor and leaves a taste in the back of the teeth. The taste is deep and leaves a lingering impression in the back of the teeth.
Mild aroma. When you drink it, you will taste rice flavor and acidity. However, as is typical of alsobe, the sharpness is good and it cuts off smoothly, leaving a bitter taste that is easy to match with a meal.
A little alcohol immediately after the bottle is uncorked. It was sharp and clean. The next day, it tasted better, with an increased sense of maturity or umami. It was good as a food wine.
I saw the dinosaur and the pop label and bought the jackets 😀.
At first it feels sweet, but the taste changes to dry in the middle 🤤.
I felt like it got a little more dry as the days went by 🤔.
Old Sake
Taste-wise, it is not sake.
Yellow sake? It has a medicinal taste.
I found out there is such a thing.
I do not like it.
I prefer fresh, clear sake.
Delicious! I haven't had such a fruity sake in a long time. I would be surprised if I were to get caught up in this wild label and drink it by the bottle. LOL!
This is the first time I have seen these monochrome labels. I would like to know if anyone can tell the difference from the regular color label. The aroma is more lactic acidic with a hint of banana. The soft sweetness and umami of the rice spread firmly on the tongue, and the acidity builds up the backbone and increases the complexity. It is my personal favorite taste.
Japanese>English
4
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