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 🤩.
First time in Urasato!
This is my first sake from Ibaraki.
The starry sky label is very nice, as Tsukuba is the closest city to space.
The aroma is mild.
The mouthfeel is also mild, but the acidity and soft spiciness combine to make it very easy to drink!
But the combination of acidity and soft spiciness makes it very easy to drink!
It has a light aftertaste and is perfect as a food sake.
This sake was stored at room temperature at a liquor store, but it is better to keep it refrigerated since it is a sake made from a traditional sake yeast.
Pairing: Harumaki (Shrimp and leaf cutlets, tuna and cabbage with grilled nori seaweed, young corn avocado, shiso leaves, garlic and mayo)
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The rice, water, koji mold, and yeast are all produced in Ibaraki Prefecture!
THIS IS Ibaraki Prefecture ╭( ・・ㅂ・)و ̑̑ggg !
Well, I've never been there and I don't have any special feelings for it. LOL!
And the taste... 🍶. Is it sweet? LOL!
I know it's just my own preconceived notion, but when I see the brush-lettered label, I think it's dry. LOL!
I'm sure there are other people like that besides Heppoko! LOL!
I've finally found you ✨
I'm already dazzling and glowing✨
A mild, sweet, tortoiseshell candy-like standing aroma lightly 🍬.
Slightly effervescent on the palate 🫧.
There is a grape❔melon❔ like fruitiness,
Very round even when well chilled. ⚪️
I just felt it was mellow and fuller than sharp 😊.
I got the impression that it's a Junmai sake with a bit of a modern twist, no wonder it's so popular👍