Sugata艶すがた 純米吟醸原酒
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姿Sugata
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Location
850 Nishikata, Tochigi,Open in Google Maps
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Sugata特別純米生酒 浴衣すがた
しんたろ
The "figure" follows the Special Junmai (yellow label) and Jungin Nakadori (red label). This is the first Black Impact.
The flavor is full of both umami and sweetness, and the aroma is green apple-like. It can be served with a wide range of foods, and when paired with yuba or wasabi, it enhances the flavor of the food. On the other hand, it also goes surprisingly well with snacks such as Doritos and Jagarico. This is a bottle that shines for its versatility. All of the "Sagata" wines have a truly wonderful umami flavor.
Rice: 20% Yamadanishiki, 80% Gohyakumangoku
Rice polishing ratio: 55
Alcohol content: 17
Sake meter: 0
Acidity: 1.7
Japanese>English
ジェイ&ノビィ
Good morning, Shintaro 😃.
I thought yuba and wasabi would go well together 😋, but I didn't expect snacks to go well together😅I'll try it next time 🤗.
Japanese>English
ことり
It is juicy with a gentle sweetness reminiscent of bananas and muscats.
Japanese>English
はるアキ
Iinuma Meizo's "SUMIDA Junmai Ginjo Unpasteurized Sake Black Impact
This junmai ginjo is made from Yamadanishiki and Gohyakumangoku, rice suitable for sake brewing, and is a representative sake of the brewery.
It has a smooth mouthfeel and a mellow aroma.
It has a rich umami flavor among the "Sagata" series, but it is very beautifully finished.
The overall balance is good, and the taste is cohesive and of high quality.
Rice used: 20% Yamadanishiki, 80% Gohyakumangoku
Polishing ratio 55
Acidity 1.7
Alcohol content 17.0%.
Sake degree: 0
Japanese>English
海獺
Using 8 types of sake rice
Naming Background
In reference to the Japanese myth "Yamata-no-orochi" (the eight-forked serpent), eight types of sake rice are used in the sake making process at "eight different times". This is the story of how each sake rice plays its own role and is sublimated into a sacred sake.
Ingredients: Rice, rice malt
Ingredients: Rice, rice malt ◆ Ingredient: Gohyakumangoku 2% (koji rice)
Hitogokochi: 4% (original malted rice)
Yamadanishiki 4％ （Moto koji） Hitogochi 4％ （Moto koji
Ginpu 12％ （Moto koji） Kitashizuku 6
Kitashizuku 6％ （Nakakagomi） Comet 24％ （Nakakagomi
Comet 24％ （Nakakakegi)
Yumesasara 8％ （Tome Koji)
Omachi 40％ （Tome Koji)
Yeast: Not stated
Rice polishing ratio: 55
Sake meter : -1
Acidity ： 1.6
◆ Alcohol percentage: 16.8
Japanese>English
akikoda3
Sagata Koku Sugata Omachi Junmai Ginjyo Unfiltered Nama Sake
Rating 4.4
Alcohol 17.8, Rice: Omachi, Polishing ratio: 55, Yeast: T-ND3, Sake meter: +4, Acidity: 1.8
It has a tropical aroma derived from OMACHI, and when the sweetness is maximized, the sake is ready to drink with no lingering aftertaste. This "Kyokusugata" can also be enjoyed for its freshness, which is unique to nama sake.
Japanese>English
ゆちゃん
It's pretty sweet, refreshing, and very easy to drink.
I thought it was easy to drink, but after the second glass, it was too sweet and bitter.
Japanese>English
upamaru
Lightly sweet
Fairly sweet
Japanese>English
Mr.SAKE
720ml ¥2,090-
Aroma: Calm
17.5% alcohol by volume
Easy to drink despite its high alcohol content.
It is said to have a good balance of sweetness, spiciness and acidity.
I think it is a food wine.
It tasted elegant.
It tasted elegant.
Japanese>English
居酒屋202
Junmai Ginjo Genshu
Aroma of Candy
Rich sweet taste
Delicious rice flavor
good taste
Japanese>English
tomo
SUMIDA Junmai Ginjo Unfiltered Unrefined Genshu, Bottle Fired Aizan 4180
Torrential rain again today 😱It's so tropical that it's flooding everywhere 🥶 and blocking traffic 😩.
Even on a day like this, I'm not going to break my usual routine and go for sake 😁.
Tonight, we opened a bottle of this one: ‼️ "Sigatari" which is often served in our house ❕ but it's my first time to drink this type 🙂.
But it's my first time to drink this type 👏The aroma is very ginjo 💜The first attack is sweetness that seems to be typical of Sigata? Aizan sweetness? Anyway, from the delicious sweetness, the bitter and pungent taste on the tongue is thick and delicious 😋.
The unfiltered raw sake feel is gooooood ‼️
Oooooo shhhh 😆
Japanese>English
ジェイ&ノビィ
Hi TOMO 😃
Really! This squall ☔️ is troubling 😫.
I'm sorry to hear that you've been drinking a lot 🤗.
Oooo shhhh 😆 is a happy shhhh!
Japanese>English
tomo
Hi Jay & Nobby 😊.
I've been enjoying your sake since I was first introduced to it at a liquor store in Nara 😋.
Tochigi prefecture has a lot of good sake 🫠.
Japanese>English
jepi
艶a2.5
ごう
Sagata Junmai Ginjyo Genjyo Tsuyasugata
A hiyaoroshi sake that has been brewed over one summer.
The aroma is soft and pleasant, like grain.
When you drink it in a traditional sake cup, the umami spreads and you feel a gentle sweetness as if it were nestled close to you, followed by a relatively strong and fine acidity.
The extended acidity and umami are tightly controlled until the aftertaste, and the light, bitter, matured feeling in the aftertaste is to my liking.
Unlike its usual flashy appearance, it has a slightly subdued feel and can be enjoyed as a heated sake.
Japanese>English
chikumo
I've been slacking...
An exchange with Tsuyo 😊.
Thanks again😊
This one was delicious!
Japanese>English
ジェイ&ノビィ
Good morning, chikumo 😃.
The figure spark💥 looks delicious!
I'll take you there next time I see you: ‼️
Japanese>English
chikumo
Hi Jay & Nobby 🌞.
It was delicious, with a schwashy, dry aftertaste😊.
You should definitely give it a try😊
Japanese>English
しんしんSY
Comments to follow.
extensive knowledge
Rice used: 20 Yamadanishiki, 80% Ginpu
Rice polishing ratio: 55
Sake degree : ±0
Acidity : 1.7
Alcohol content: 17%.
Japanese>English
Mayugurokamome
Mildly fruity, not too heavy.
It was delicious.
Japanese>English