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 🤩.
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!
