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Sake Rankings by Flavor Tag

Introducing sake brands with the strongest impression of "Astringent" flavor, ranked by the strength of the impression.

# 41

3.21 pt.

Sugita Shuzo Tochigi

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Hot Temperature Umami Acidity Full-bodied Velvety Cooling

鷗樹 1

鷗樹 2

鷗樹 3

〰fixture Association Yeast No. 601 🌾Weighing: Yamadanishiki produced in Hyogo Prefecture 2021/03 The umami of rice, which is typical of junmai, comes in softly. The astringent bitterness comes quickly. The bitterness is quite bitter.

Japanese>English

The first ooki tree When I hear the word "Yamahai," I have an image of strong acidity. This one, as usual, was characterized by its sharp acidity. The top-tasting aroma has a sense of sake behind the acidity. The mouthfeel is rather light, probably due to the crisp acidity. The flavor is not as strong as it should be. The aftertaste is full of sake-like aftertaste, followed by sourness and a strong bitterness. A closer look reveals that it is 18 degrees Celsius. No wonder it hits the back of the throat so hard. Moderately heavy! Thank you very much for the drink!

Japanese>English

〰fixture 2022BY Association No.6 yeast Yamadanishiki(first-class rice) 2023/08 From regular sake to daiginjo All the sake is pressed in the Sase-style tank Thick, full-bodied dry sake Strong and can be served warm or on the rocks.

Japanese>English

# 42

3.21 pt.

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Smoky Umami Acidity Dry Hot Temperature Room Temperature Bitterness Astringent

Chikusen 1

Chikusen 2

Chikusen 3

My impression is that this sake has a fresh, blue feeling among the Takezumi brands. It also has a grassy feel. It has a powerful wildness. It conveys a strength that seems to be unaffected even if it is laid down to rest.

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Konnyaku at the store and

Japanese>English

Is this Takezumi's first low-alcohol original sake? It seems to be. The aroma is a bit aged, but there is a sourness and a light gassy feeling. It is claimed to be dry, but the low alcohol content and the aforementioned characteristics make it easy to drink. It also has a fruity taste in the mouth for a moment.

Japanese>English

Where to Buy

酒浪漫うちやま　楽天市場店

竹泉【純米熟成】山田錦〔生原酒〕1800ml¥3,080 竹泉【純米】熟成愛酒りん〔火入れ〕1800ml¥3,300

# 43

3.19 pt.

東薫酒造 Chiba

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CherryBlossom Creamy Crisp Glue-like Banana Melon-flavored

東薫 1

東薫 2

東薫 3

@Hotel Emion Tokyo Pei Rice used is So-no-Mai, Chiba Prefecture's original sake rice. It seems to be a lineage with Omachi as its high grandfather. This is also a delicious sake that goes well with Japanese food. It is refreshing, and the sweetness comes on gradually. It is an all-around sake, not limited to Japanese food.

Japanese>English

Rice used is Yamadanishiki The aroma is like muscat, with a slight sweetness and a crisp finish. There is no bitterness, but I felt it was a little sharp right after opening the bottle. But as I drank more and more, it became more refined, or rather, the taste was developed. ❗️ It has a good balance and is a versatile sake that can be served with any flavor or situation. ‼️ As expected of a flagship sake, it was delicious. ❣️

Japanese>English

🎄✨🎄✨💕

# 44

3.18 pt.

磐乃井酒造 Iwate

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Orange Acidity Cooled Sake Firm Sweetness Umami Bitterness Apple

百磐 1

百磐 2

百磐 3

Junmai🍶Iwate Ginotome🌾. Otona no Himitsu Club, Aomori Complete Trip🚃Day 1 Slightly yellow. Gentle acidity and spiciness. A food sake. Can be enjoyed without any resistance. Sakamoto Sake Shop @ Morioka 20240126

Japanese>English

The third group of the Sake Rice and Yeast Association is Gintome and Yuko's Idea from Iwate Prefecture. Iwate is often named after the pure-heartedness of the Tohoku region or after Kenji Miyazawa, and the rice is Gintome, which is a Gin user. Yuko, the yeast, seems to be named after the developer, Ms. Yuko Yamashita of the Iwate Prefectural Industrial Technology Center. It is a clear, dry sake. Sake from Iwate is interesting in many ways. To be continued.

Japanese>English

We enjoyed it very much(^-^)/.

Japanese>English

# 45

3.14 pt.

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Dry Umami Firm Shaoxing Wine Crisp Acidity Amino Acidity Astringent

Hyakusai 1

Hyakusai 2

Hyakusai 3

The sake was a donation of 50 yen per bottle. The liquor store told me to use it as a cooking sake if it tasted bad because it might be a bit of a twist, but it's also just plain delicious.

Japanese>English

Junmai 🍶. Watery, but strong sake 🍶. Very smooth. Good without excess or deficiency 👍. No decoration and little insistence. Can be served with a lick of rice. The ginjo aroma is only 0 and assertive, not spectacular, but that makes it gentle and easy to drink. Umi to @Takadanobaba 20221229

Japanese>English

Sweet. First of all, it feels sweet. Not fruity sweetness, but sugar sweetness. Other labels have dry reviews, so I wonder if this one is different.

Japanese>English

# 46

3.13 pt.

Shichiyo Shuzo Fukuoka

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Chilled Umami Fizzy

Shichiyo 1

Shichiyo 2

Shichiyo 3

Schwarziness in the mouth Cemedine sensation in the mouth Clean and uncluttered on the back end. Not bad, but not tasty.

Japanese>English

Yamada Nishiki. Refreshing acidity. Slightly spicy, with a smooth finish.

Japanese>English

Give me a big titty! So big that even a middle-aged man's lower belly can see it. I want a big tit that I can see even with my middle-aged belly 🤣🤣 I suddenly realized it was hard to see with my lower belly So I sang it 🤭🤭🤭. Let's see... It's Seventh day of the seventh month of the year! The aroma is gentle. The bitterness is nice👍 The other one is Masahiro Kasahara, a chef, was making it on Youtube. Pork Wasabi 😁. It was pretty good ✨

Japanese>English

# 47

3.13 pt.

かもみどり

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かもみどり 1

かもみどり 2

かもみどり 3

Sake from Okayama Sake meter value +4, slightly dry Clean and easy to drink without any peculiarities😋.

Japanese>English

すっきり辛口でキレがあって爽快。飲みやすいので危険です(笑)

It is characterized by its lack of character." Yamada-Nishiki 20% ? 80%? Clear and easy to drink. The most refreshing sake I've ever had, with absolutely no cloying taste.

Japanese>English

# 48

3.13 pt.

藤娘酒造 Kochi

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藤娘 1

藤娘 2

藤娘 3

Get it at "Marugoto Kochi" in Ginza, Tokyo❗️. I had never heard of this brand before, but it was delicious ❣️. The rice used was something from Kochi Prefecture. It has a fresh citrusy taste like a fresh sake, with a rich mouthfeel, but it goes down smoothly. The aftertaste is clean and crisp. If I had to say something, I would say that I would like a little more sweetness, but it is just right for light drinking.

Japanese>English

Second day of Kochi Night. The cab driver told me that Hirome is good, but for bonito, I should go to Matsuri Jaya. He advised me to go to Matsuri Jaya for bonito, as it has a good selection of alcohol. So we went to Matsuri Jaya. At first, we started out with regular sake, just like a normal drinking party in Kochi. The staff at the restaurant recommended various temperatures for drinking. The first sake is Fujimusume, which I have never tried before. Slightly spicy and umami-guchi (flavorful), it was a perfect match for the thickly sliced salt cod roe. The special sake cup is also cute! But from here, I sank into the swamp of Kochi sake.

Japanese>English

performance to liven up a bar fried oyster Fried Whale Tatsuta corn butter After watching Shonosuke Ichikawa's performance I had "Fujimusume" which was also in the program. I learned that the flower of Shimanto City is wisteria.

Japanese>English

# 49

3.13 pt.

Watanabe Shuzojo Gifu

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Shirayukihime 1

Shirayukihime 2

Shirayukihime 3

The aroma was fruity and the taste was apple and grape-like, but I remember it was like a white wine without any astringency or bitterness.

Japanese>English

Fresh apple-like aroma. In the mouth, chili green apple, fresh sweet and sour of muscat. If you don't have low alcohol like this, you may be a little concerned about the alcohol taste, but it is delicious.

Japanese>English

A little harsh? But it's the Gifu Fan Club. The atmosphere is a little different from that of Hime.

Japanese>English

# 50

3.12 pt.

Sato Shuzoten Saitama

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Lingering Dry Umami Sweetness Bitterness Sharp Room Temperature Acidity

Ogosebairin 1

Ogosebairin 2

Ogosebairin 3

I stopped by the brewery for the first time in a while. I used to have a special fire-brewed junmai and a sake called "Mariko no shu" which is named after the female toji (master brewer?). Both were quite dry, classical sake. Both were quite dry classical sake, and I had the impression, for better or worse, that this is what local sake is supposed to be like. This was probably my first nigori sake, but it looked delicious, so I bought some! I wondered if the beautiful woman at the sales counter was Mariko herself? It has a classical aroma with a banana feel. It is more of a hint than a standing aroma. It has a classical taste and is dry, but you can drink it by itself if you want! It is very easy to drink because it has a lot of turbidity, which gives it a strong umami flavor and makes it easy to taste the sweetness. I drank it with kimchi nabe (kimchi stew), and I think it goes well with strong flavors and nabe dishes! It also seems to go well with meat, and I am sure it would go well with ginger-grilled pork or chicken steak. I imagine it is like Kikuhime nigori or Tamagawa nigori! To be honest, I think it's one of the best in the Koshu Plum Grove, so I'd be happy to buy a bottle and drink it slowly. It can probably be stored at room temperature until early spring.

Japanese>English

I had decided on Mariko's Sake for my first visit to Saitama. The Sato Sake Brewery is run by Mariko Sato, the toji of the brewery. There is almost no alcohol taste, and the spiciness comes later with more umami. It is sweet and umami, but the spiciness lingers a little.

Japanese>English

Ogoosebairin Yamahai Dry Taste. Sukkiri Yamahai. Serve with meat-wrapped asparagus, chikuwa cucumbers, tofu, etc.

Japanese>English

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