悠
Sweet and sour like plum wine.
The sourness is delicious.
A refreshing sake.
Date of manufacture: February 2023
Sealing date: August 12, 2023
Japanese>English
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悠
Sweet and sour.
Fresh, bitter and refreshing.
It has a strong flavor, but the end of the drink is clean and refreshing.
Date of production: April 2023
Japanese>English
悠
Polishing ratio 70%.
Dry old sake aged for two summers.
Sweet roasted flavor.
It is a biting and sharp on the tongue.
When heated, the alcohol comes first, followed by a mild roasted flavor.
It is more mellow and easier to drink when heated than hiya.
It is mild and easy to drink.
Production date: November 2022
Close date: August 12, 2023
Japanese>English
悠
100% Yamadanishiki produced in Hiroshima Prefecture is used.
The rice is polished to 70% and has a slight color.
It has a sweet, fresh, and refreshing acidity.
It is fresh, sweet, and has a refreshing aftertaste.
The aftertaste is refreshing.
Date of production: May 2023
Japanese>English
悠
The inside of the label is cute...!
The pattern is perfect for hikakami, which goes well with sushi.
When you put it in your mouth, it feels tangy on your tongue.
When swallowed, it goes down the back of the throat with a rush.
It has a strong umami flavor and a refreshing acidity.
It is a bittersweet taste, but you will not get tired of drinking it.
Production date: May 2023
Japanese>English
悠
100% "Miyamanishiki" is used.
The alcohol content is a little high at 17 degrees Celsius.
At first, the sweetness and flavor spread out, and the umami is well felt.
The bitter taste is followed by a sharp taste, which is quite dry.
You can feel the alcohol flowing directly down your throat.
This is a food sake that does not interfere with food.
As the temperature rises, a fruity, muscat-like sweetness can also be felt.
Date of manufacture: June 2023
Date of closure: June 23, 2023
Japanese>English
悠
At Yoshino Sushi in Umeda, Osaka.
Drank it warmed.
The lactic acidity stands out.
The sweetness is firm and stable.
The heat comes to your tongue afterwards.
Japanese>English
悠
At Yoshino Sushi in Umeda, Osaka.
Kake rice is made with Hachitan-Nishiki (80%) and Koji rice is made with Yamadanishiki (20%).
The taste is quite robust and strong.
The tangy sourness on the tongue is sweet and sour.
Later, it will hit your tongue and mouth.
You may get tired of drinking it.
Production date: July 2023
Japanese>English
悠
At Yoshino Sushi in Umeda, Osaka.
The floral flavor comes in softly and goes out quickly and crisply.
After that, it leaves a lingering aftertaste in your mouth.
Date of production: June 2023
Japanese>English
悠
At Yoshino Sushi in Umeda, Osaka.
Drank it warmed.
It's full-bodied but crisp, so you can drink as much as you want.
It has a dry aftertaste.
Manufacture date: January 2023
Japanese>English
悠
At Yoshino Sushi in Umeda, Osaka.
A refreshing taste.
Sweet flavor comes first.
Date of manufacture: July 2023
Japanese>English
悠
At Yoshino Sushi in Umeda, Osaka.
The rice used is 100% "Gohyakumangoku" from Fukui Prefecture.
The sweetness comes gradually.
It is easy to drink with a delicious flavor.
It is not too spicy, but just enough to make you feel refreshed.
It goes well with sushi.
Date of production: July 2023
Japanese>English
悠
At Yoshino Sushi in Umeda, Osaka.
100% contract grown rice "Akitsuho" is used.
Sake brewed with 65% polished rice and Association No. 7 yeast.
It has a tangy, sharp taste on the tongue.
The sweetness is refreshing.
The aftertaste is a little dry and sharp.
Date of production: June 2023
Japanese>English
悠
Gentle sweetness and dry aftertaste.
When warmed up, it has a mildly delicious sweetness.
The dry aftertaste is as sweet as ever.
Production date: July 2023
Sealing date: August 18, 2023
Japanese>English
悠
This sake won the gold medal in the Junmai Sake category at IWC 2019.
There is a decent underlying rice sweetness.
Lactic acidity that tingles on the tongue with a dry bitter aftertaste.
The strength that lingers with a tingling sensation.
It has the taste of old-fashioned sake.
But if you match it with a meal, you won't feel its habit.
It goes well with smoked fish.
When heated, it tastes sour and acidic!
Sourness and bitterness lingers on the tongue.
Production date: June 2023
Sealing date: August 18, 2023
Japanese>English
悠
Purchased at Hashimotoya in Koshigaya, Saitama.
This sake won the GOLD medal in the Junmai Ginjo Sake category of the IWC2021 SAKE category.
The sake has a Sake Degree of -15.
It is bitter, sweet and bitter.
It also has acidity, so the sweetness is refreshing.
The bitterness, which penetrates smoothly from the moment it enters the mouth to the end, brings all the flavors together.
It does not interfere with food, so it is good as a food sake.
Production date: June 2023
Release date: August 7, 2023
Japanese>English
悠
I opened the bottle with caution as it had a paper warning me to open the bottle, but it was as quiet as ever when I shook the cage and mixed it.
The fine bubbles spread softly in the mouth.
It has a refreshing acidity and dry bitterness.
It is a refreshing sake that is perfect for summer.
Production date: June 2023
Sealing date: August 7, 2023
Japanese>English
悠
A set to compare Mai-Bijin's old Muro and new Muro.
This is a sake made with the brewer's yeast of the new Muro.
The alcohol content of the old Muro was 16-17 degrees, while the new Muro is much higher at 19-20 degrees.
It is interesting to see the difference in the specs.
It is refreshingly spicy!
It's also very sweet, but it seems to parallel the acidity without intermingling with it.
A grain-like lactic flavor lingers on the palate afterwards.
It has a bitterness that the old Muro didn't have.
But the new Muro goes better with food.
Date of production: June 2023
Release date: July 10, 2023
Japanese>English
ひるぺこ
Good evening, Mr. Yu. Sake with different koji muro is very interesting. I can't believe it's Mai-bijin! I'd like to try it 😍.
Japanese>English
悠
>>Haruhi Peco.
Thanks for your comment ✨
I got it on Makuake!
I was surprised to see how different it is even if brewed under exactly the same conditions! It was fun to compare the brews 😆.
Japanese>English
悠
A set to compare Mai-bijin's old Muro and new Muro.
This is a sake made with the yeast from the old Muro brewery.
It is sweet and sour.
The balance of sweetness and sourness is exquisite and delicious.
It is so sour that it makes the pores of your scalp open and makes you sweat.
When heated, all the sourness hits your nose.
The sweetness is full-bodied.
The distance between the sweetness and sourness is more distant than when it is hiya.
Production date: June 2023
Sealing date: July 10, 2023
Japanese>English
悠
A special order from Oboro Sake Shop.
It was aged at room temperature and then laid down for another 5 years at home.
In total, the sake is 9 years old.
The aroma is like a dense aroma.
The first thing that hits you is the unique flavor of slightly stale rice crackers.
It is dry, with a sourness and a sharp alcohol taste that hits the tongue hard.
Even after heating it up, it still has a sharp taste, but the flavor is better.
It's dry, but it has a roasted sweetness rather than hiya.
It leaves a long-lasting heat in the chest.
Date of manufacture: September 2018
Release date: July 10, 2023
Japanese>English