loopyHere is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
(My impression after drinking it)
I thought that Ubei-san was Ubei Sato of Shinsei No. 6 yeast, but it was the name of the founder of the Higashi Smoke Brewery in Sawara, Chiba. I had no idea about this sake. The appearance is clear and colorless. It has a slight ginjo aroma. It is served at room temperature. In the mouth, the sweetness and the umami of rice spread more than the spiciness. It is not fruity and has no sourness. The rice flavor and sweetness lingers in the throat. The taste is not too strong, so it is ideal as a medium-bodied sake. It has a smooth texture and gentle aroma.
So-no-Mai" rice cultivated locally in Sawara is used.
Sake Brewer : Azumo Shuzo (Sawara, Katori City, Chiba Prefecture)
Sake degree: +3
Acidity: 1.5
Amino acidity: Not disclosed
Rice polishing ratio: 50
Fermentation : Undisclosed
Rice source: 100% So-no-Mai (Chiba Prefecture)
Alcohol : 17%.
Price : 720ml 2,6,40 yen (tax included)
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