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Sake Rankings by Flavor Tag

Introducing sake brands with the strongest impression of "Umami" flavor, ranked by the strength of the impression.
# 11
4.54 pt.
FruityMellowRichMildDryLight
UmamiInvigoratingSweetnessRichAcidityNeatLingeringCrisp
profile iconIt has a yogurt-like sweetness that is better than the previous Matsumoto!
Japanese>English
profile iconGood taste in the mouth. Sweet and delicious.
Japanese>English
profile iconI was given a bottle of Omachi Ooragarami, which was released on April 27, as a Kyoto souvenir from the brewery. It was delicious, with a fresh taste and a clean aftertaste. As usual, 500ml is not enough to drink.
Japanese>English
# 12
4.54 pt.
FruityMellowRichMildDryLight
CreamyUmamiAcidityCaramellySweetnessFirmRoom TemperatureHot Temperature
profile iconDaiginjo 1995 (Aged Sake) Slightly sweet, slightly strong aroma (aged aroma), slightly strong attack, crisp, mellow, rich umami, full-bodied, somewhat simple, lighter than expected, brewed when the god of sake brewing is enrolled, mature sake
Japanese>English
profile iconMaybe this drink will destroy me on the web. This is the "darkest" drink I've had so far today 😵.
Japanese>English
profile iconMaybe this drink will destroy me on the web. This is the "darkest" drink I've had so far today 😵.
Japanese>English
# 13
4.53 pt.
FruityMellowRichMildDryLight
UmamiAcidityBitternessFirmSweetnessTranquilDryGrainy
profile iconA delicious sake with a strong acidity! It was truly "more than a glass of sparkle, but a night of peace"! Rice (domestic), rice malted rice (domestic), rice variety: Ise-Nishiki, rice polishing ratio 65%, alcohol content 16%, Toji: Shota Motosaka
Japanese>English
profile iconHachibei", a souvenir from Ise, served cold. It has a strong flavor, light, yet crisp!
Japanese>English
profile iconIt has a sweet and sour taste. In addition, there is a slight bitterness. There is also a strong flavor.
Japanese>English
# 14
4.52 pt.
FruityMellowRichMildDryLight
UmamiAcidityCrispTranquilNeatBalancedDryFirm
profile iconAt a bar near the hotel on the second day of my trip to Sendai. This is sake! It tasted like sake. Sendai's specialty? With triangular fried bean curd. The photo was taken almost after eating and drinking... 💧.
Japanese>English
profile iconIngredients : Rice (domestic), Rice malt (domestic) Rice used: 100% Kuranohana produced in Miyagi Prefecture Rice Polishing Ratio：50 Alcohol content: 15 A classic sake with a mild aroma, strong acidity and spiciness.
Japanese>English
profile iconIt's the last day of Golden Week today, but why am I missing it so much 😭I thought I took it easy, but my body still wants to rest 💦💦. Well, I'm going to share with you some of the days I spent soaking up the liquor this past GW😅. First up is a local limited edition sake, Wataya from the Port Town Genki Project✨It has a really cute bird and beast caricature label 🩷. This is a local limited edition sake from Abekan, Urakasumi, Hidakami, Mizutoki, and Wataya. I was torn between Abekan and the last one, but I went with Wataya 😊. Wataya, after all, is a stable taste. The sweetness of the rice is asserted in the refreshing taste. It's a junmai sake, but it has a nice, clean finish ✨I want to line up all the labels: ❣️
Japanese>English
# 15
4.50 pt.
FruityMellowRichMildDryLight
UmamiMelon-flavoredCrispFreshSweetnessNeatDryAcidity
profile iconMm! It is exquisite! It is just like a sake made by Kaiun in Omachi. Kaiun takes the lead, and the moment you put it in your mouth, it is a slightly spicy, mildly umami sake, but the scent of Omachi comes in later. It is true that the usual Kaiun is fine, but it would be nice to have an extra version like this.
Japanese>English
profile icon好き
profile iconMemorandum: A Look Back at the Past Sake rice Yamadanishiki Polishing ratio 55
Japanese>English
# 16
4.47 pt.
FruityMellowRichMildDryLight
UmamiAcidityFizzyDryFirmFreshBitternessRoom Temperature
profile iconNigori sake, but refreshingly delicious.
Japanese>English
profile icon#Seventh-Century "Shichibon-yari" (seven lance) Sweet taste A little bit of wood vat
Japanese>English
profile iconSeven spears after a long time. It's refreshing and delicious! Refreshing on the palate, and the original fullness of the rice spreads out from there. It was delicious!
Japanese>English
# 17
4.44 pt.
FruityMellowRichMildDryLight
UmamiAcidityFruitySweetnessFirmBitternessBalancedInvigorating
profile iconAlcohol content: 16 Gohyakumangoku Rice polishing ratio: 50 At a company year-end party. Sake was sent from a local branch office. Ninth from the right. A Nakadori version of the Kaze ga Fuwaku [green] label. It is a junmai ginjo-nama-sake made with Yamahai brewing and aged at a low temperature for 10 months. The aroma is like pear and melon. It is soft with a gentle sweetness. While it has a shwashy carbonation, the aroma after drinking is outstandingly fruity, so it can be drunk as an aperitif as well as a mid-meal drink. Delicious.
Japanese>English
profile iconIt has a complex combination of acidity, sweetness, umami, and bitterness, and is neither heavy nor light, making it easy to drink and delicious.
Japanese>English
profile iconForgot to post, but the wind blows...personally, I wanted one more guess.
Japanese>English
# 18
4.44 pt.
FruityMellowRichMildDryLight
AcidityUmamiFirmFloralFizzyTranquilDryBitterness
profile iconI received this sake from my hometown tax payment in order to help out in any way I can. It is made from edible rice called Notohikari. The recommendation was to drink it at room temperature, but I chilled it in the refrigerator. It tastes good cold, but it has a gorgeous floral aroma that spreads more when it is drunk slowly and the chill has subsided. My favorite sake!
Japanese>English
profile iconEasy to drink!
Japanese>English
profile iconSweet and sour, cold and room temperature 211111 Light on the palate, yet rich on the palate! Pressed in 2018 and aged in storage.
Japanese>English
# 19
4.42 pt.
FruityMellowRichMildDryLight
UmamiDryHot TemperatureAcidityFirmRoom TemperatureSharpChilled
profile iconI was in Hyogo Prefecture. I might have given different impressions if I drank there, but I give thanks to this world where I can drink in the place I came back to. It is spicy. Spiciness is a thing that is pain, but in sake I consider it to be a reduction of sweetness in my opinion. Heavy. I think this is a better description than the hardness I mentioned earlier. If I were to use a unit of measurement, I would say that it is not in grams, but in the throb of a feeling. There is no such unit, but I think you can imagine it. Sake is good, isn't it? There are not many days when I can drink, so I would like to express my gratitude to the person who served me today's wonderful cup of sake and made me feel the emotions. Also, to the days when I don't get drunk. Thank you again tonight with a wish that I will be able to see another wonderful sake next time.
Japanese>English
profile iconA fresh ginjo aroma and a dry sake taste. This sake simply expresses the breadth of taste of Hyogo Yume-Nishiki rice.
Japanese>English
profile iconRecord of outside drinking. No photos. It was delicious even when drunk with a boar's mouth. It is dry and easy to drink even in the latter half.
Japanese>English
# 20
4.42 pt.
FruityMellowRichMildDryLight
FizzyUmamiBalancedBitternessSweetnessGentleAciditySteady
profile iconThe bitterness complements the flavor and sweetness. Yum 😋
Japanese>English
profile iconRumor has it that Omachi has become more tasty since this season, and it's really delicious 🍶 😆As you know, for more information, please contact the head of the T.KISO department: 🙇🏼
Japanese>English
profile iconWe ended the day tasting Fukushima sake with a solid taste!
Japanese>English
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