This is a test brew brewed using a technique that was discontinued during the Meiji Era (1868-1912) called "Sanshoku-iyo yeast yeast yeast yeast. It has a hint of acidity derived from the yeast yeast, but also has a strong sweetness and umami. It also has a nice aroma.
The mouthfeel is refreshing. The acidity comes first, but is quickly followed by sweetness. The aftertaste is clear and disappears with a touch of bitterness.
Delicious.
Urasato from Tsukuba City, Ibaraki Prefecture, has been gaining popularity recently and is now carried at a nearby liquor store.
It has a fresh, melon-like sweetness with a slightly dry flavor and a nice sharpness on the palate. It is not a summer sake, but it is great for this hot season. Kiri-Tsukuba from the same brewery is also delicious, but this one is more modern.
On the attack, sweetness and acidity spread out. From there, umami and a slight bitterness add depth to the flavor, while the lightness typical of low-alcoholic sake is well balanced. It was an easy-drinking sake that seems to be easily accepted by everyone.
⭐️⭐️⭐️
Purchased at the sake shop Yamada.
I originally went there to enjoy Kiri-Tsukuba, but they only had Daiginjo and it was over my budget so I couldn't buy it. Purchased this one because I liked the 6th generation's response and story at the tasting.
The sweetness comes from the rice and is quickly replaced by a light, watery mouthfeel, with a hint of sourness. There is almost no bitterness. This is a bottle that has a traditional feel, but has been micro-changed.
Today is Urasato, a recent favorite of mine,
So, test brewing, some liquor stores say "test product? It makes sense to put out a proper product!
It makes sense to ship the finished product! It makes sense to ship the finished product.
I understand what you mean, but I'm a fan of new things,
I'm a fan of new things, so I'll be there to support them.
I'm going to do it!
No gassiness, a little bit of alcohol smell.
But the alcohol smell and the taste are different.
Sweetness is the first thing that comes to my mind, what is this flavor?
But the taste is assertive. If you let it mature...
If I let it mature? will disappear?
In any case, I hope I can buy the next version
Is it as good as I hope it is?
thanks Ibaraki Jizake Bar Mito (Hitachinokuni:Mito)
I used to have to go far away to buy it, but now my favorite liquor store in my neighborhood has started selling it!
Fruity, sweet and delicious, like melon or pear.
It has a slight bitterness and then it starts to lose its edge.
This is my first time to drink sake from Ibaraki Prefecture.
At first, I decided on Urasato.â
This fire-aged sake is made from "Gohyakumangoku" rice suitable for sake brewing and brewed with Ogawa yeast. The rice, water, koji mold, yeast, and everything else is made in Ibaraki.
Polishing ratio is 60%.
Alcohol level is 15 degrees Celsius.
When the bottle is opened, it has a mild melon and muscat-like aroma.
When poured into the sake cup, it has a clear and smooth texture.
Taking a sip, it has a smooth mouthfeel with a round sweetness that spreads in the mouth.
The acidity is restrained, leaving a clean and crisp aftertaste.
The impression is of a relatively well-structured, drinkable 🍶.
It is so good that it has recently become a favorite of mine, and I would like to try the rest of the Urasato lineup.
Urasato Junmai-shu (Silver) 720ml
Rice used: Hitanishiki
Rice polishing ratio 60
Alcohol percentage: 15% (undiluted)
The bottle was sent by Mashidaya.
The price is 1,540 yen including tax. The specs are Junmai Ginjo. It is the strongest in terms of cosmetics!
Moreover, it has a clear and cool base, but when you put it in your mouth, the gorgeous aroma spreads quickly and it cuts right through.
Takeyuki's sakes with Ogawa yeast have a mildness that comes to the forefront, but this was different.
This is delicious 😋.
Wild grape-like acidity and sweetness. Rich texture and flavor. Juicy and delicious 🤤.
It was made by a method called Sankyamazakemoto on the label, which was conceived in the Meiji era and was not popular at that time due to difficulty and time-consuming process.
Something new from the past. It's somewhat as if the wisdom of the past has been frozen and transported back in time 🤩.
