unagi
Melon mint soda. Aroma of young melon, sweet first taste, but with a tight acidity and a fizzy, refreshing impression. The second half has a bittersweet bitterness and a minty, refreshing taste that lingers on the palate.
Japanese>English
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unagi
A sake with a robust flavor and a strong sense of rice, it is a very Japanese sake.
Japanese>English
unagi
Mellow and sweet sake like a well-ripened melon. The acidity is quite low and there is no gassiness, making it a mild sake that is not unlike Sengoku in a good sense. The umami is moderate, so it is not too heavy, perfect for the latter half of summer when you are tired. The table is also interesting.
Japanese>English
unagi
Pear and honey. This is the freshest and most delicious kijoshu I have ever had. The sweetness is moderate, easy to drink and refreshing, so much so that one wonders where the sugar went, even though it is made with sake. The lightness of this sake with 11% alcohol by volume may be due to the strong acidity and the low level of saccharification. At any rate, it is very tasty.
Japanese>English
unagi
This sake is as rich and matured as its name. The flavor is robust, but the sweetness is moderate and the acidity is firm, so you can drink it one after another with good sharpness.
Japanese>English
unagi
The 12 minutes to open the bottle was the longest ever, and the only thing to be expected was the appearance of the red tag on the bottle, my favorite warning to open the bottle. The 2cm of oli that had accumulated at the bottom of the bottle came up with the bubbles at once, and the bottle was automatically stirred.
Freshness, mellowness, and a high density of acidity, sweetness, and umami all coexist with a crisp, clean aftertaste, making it a strange sake that can be served cold or warmed. This is delicious.
Japanese>English
unagi
It is a well balanced sake with a sweet and umami taste and a hint of acidity, despite being a fizzy sake with a strong sparkling taste. It is a delicious sake that is different from the sake of recent years, which emphasizes freshness and juiciness, and has a traditional sake character and juiciness that coexist. The aroma is energizing, somehow reminiscent of Lipovitan D. The slightly bitter taste leaves an impression that lingers on the palate. The slightly bitter taste leaves a strong aftertaste.
Japanese>English
unagi
As the name suggests, this is a ripe melon. It is a sweet, full-flavored sake that is fermented with yeast from the juice around the seeds of melons that have ripened to the point where the fruit is soft and transparent. It has such a profound flavor, and yet it is sharp within 3 seconds after swallowing. It is delicious.
Japanese>English
unagi
This year's UA Kuwagata is dry and fizzy.
It has a fresh fruitiness with a sweetness like a young, green melon and a low acidity. The lot we drank was the latter half of the golden crown gas-filled type. If I had wanted, I would have liked to drink the first lot of the second fermentation type in the bottle.
Japanese>English
unagi
Citrusy, like a fresh-peeled, fresh-squeezed lemon sour. Strong acidity and clear sweetness, slightly effervescent and refreshing. Finishes crisp with a slight bitterness in the second half. Rather than lactic acidity, it tastes like acetic acid mixed with mainly citric acidity. This level of acidity is delicious with Niimasa Flax Cat or Imada Shuzo's Hakubi Request.
Japanese>English
unagi
A local sake I encountered on my travels. It is a sake with a strong flavor, sweetness, and depth, with a lightness and gorgeousness of brewer's alcohol.
Japanese>English
unagi
It has a robust rice aroma and flavor that is suited to its austere label. Yet it has little sweetness and little miscellaneous taste, with just the right amount of acidity to make it disappear softly, making it a truly cloud-like sake. The more you drink, the deeper the flavor becomes. It is fun to imagine that Yamata-no-orochi would have no choice but to be killed if they drank this kind of sake.
Japanese>English
unagi
It has a robust, acidic and umami flavor, and is a Shakamacho. It has a slightly yellowish taste, and has a sweet and sour matured taste like a 20 year old plum wine. The aftertaste is clean and leaves no unpleasant taste. It has a macho, but not heavy, sharpness that is definitely Shakamacho.
Japanese>English
unagi
I thought it would be a massive, sturdy mountain, but it turned out to be a sharp mountain like the Alps with coniferous forests.
The wine has a clear, clean acidity and a sparkling effervescence. The sweetness and umami are modest and not thick, and it finishes crisply with bitterness in the second half. The aroma of cedar, probably from being brewed in a young cedar vat, gives the impression of a mountain. If you drink it blindfolded, you may mistake it for Shinmasa.
Japanese>English
unagi
Mild but gorgeous white floral aroma and rice powder aroma typical of sake. The taste is a crisp, clean, sweet type.
Japanese>English
unagi
Sparkling nigori sake with a strong carbonation. The taste is quite dry, with a strong acidity and bitterness, and a moderate sweetness. The aroma is of rice.
Japanese>English
unagi
Refreshing, fresh and almost cider-like. Even when cooled, it is sweet, sour, and juicy from the moment you put it in your mouth. The sweetness has a sharp fructose-type sweetness, and the acidity has a lactic acidity like that of calpis. The acidity is a lactic acidity like Calpis, and the second half has a fullness that is typical of rice, making it a well-balanced sake.
Japanese>English
unagi
Honey pineapple yogurt. It has a yogurt-like sourness like Hello World 3 with a base of plump sweetness, a tropical fruity aroma, and a fizzy, fizzy feeling that is refreshing. It also has a strong taste of rice. It is delicious. It has a juicier acidity than Houou Mita.
Japanese>English
ジェイ&ノビィ
Hi, unagi 😃
You have to compare the collaboration sake of Tochigi two-top 🤗each one has its own characteristics and both are delicious 😋.
Japanese>English
unagi
Peach water. The aroma is sweet and gorgeous, as is typical of Hououmida. The taste is moderately sweet and clear, as if one is drinking clean water that fits well in the body. However, in the latter half, the heavy flavor of the rice surges in. It tastes fuller and tastier at near room temperature than cold sake. Compared to Sentori, it has a more gorgeous aroma and umami aftertaste.
Japanese>English
unagi
I went away and bought it at the only dealer in the prefecture, as it was the first place winner in the Junmai Ginjo category of the Saké Competition 2025. It has a sweet aroma like strawberry milk. It has a good balance of sweet richness and lightness with a slight carbonation and acidity. The second half is heavy with a strong bitterness and the fullness of the rice.
Japanese>English