おみそ汁
At Yagi
Strong impression of amino acids associated with a little turbidity
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Sake Map
The origins of the sake you've drunk are colored on the map.Venues With Most Check-Ins
Timeline
おみそ汁
At Yagi
A little alcoholic.
Japanese>English
おみそ汁
Rice polishing ratio 55
Alcohol content 14
Rice / Koji used Rice (domestic) / Koji (domestic)
Date of production January 2023
The alcohol is weak.
but you can feel the amino acid taste of sake.
but the amino acid taste of sake can be felt well.
Easy to drink
Japanese>English
おみそ汁
Rice polishing ratio 55
Alcohol content 13
Rice / Koji used Rice (domestic) / Koji (domestic)
Date of manufacture: Feb. 2023
It is certainly gentle.
The winter Utakata was also good, but it was a little thinner and even easier to drink.
But now it is a little thinner and even easier to drink.
It has a strong sweet taste, so it may not be a good match with
It might not be a good match with too strong flavored food.
Japanese>English
おみそ汁
Purchased at Sake-no-Awaya
Rice polishing ratio 70%.
Alcohol content 14
Rice / Koji used Rice (domestic) / Koji (domestic)
Yeast used Okayama Hakuto yeast
Date of production: December 2022
It is hard to believe that it is made by the same brewery and yeast as "Winter Moon" (in a good way).
Even though it is a nigori sake, it comes in crisp and clean.
There is an edgy acidity at the end.
It seems to become very drinkable after a short pause.
Japanese>English
おみそ汁
Meishu Center Ochanomizu
Polishing ratio 50%.
Alcohol content 16
Rice / Malted Rice used Rice (strong) / Rice malted rice (domestic rice)
Date of production 2023.01
Not unpleasant, but
It also has a strong mouthfeel.
It is easier to drink than Koshino-Hachiho.
But for San-in, I'd still choose Oroku.
350 yen
Japanese>English
おみそ汁
Meishu Center Ochanomizu
Polishing ratio 65
Alcohol content 15
Rice / Koji used Rice (domestic) / Koji (domestic)
100% Tochigi Prefecture yeast
Date of production 2022.09
It is definitely easier to drink than "Koshino-Hachiho", but
The main flavor of this sake is umami.
Amino acids remain on the tongue at the end.
300 yen
Japanese>English
おみそ汁
Meishu Center Ochanomizu
Polishing ratio 70%.
Alcohol content 15-16
Rice / Koji used Rice (domestic) / Koji (domestic)
Date of production 2022.01
Sake from Niigata
It is junmai (pure rice) but a little tight.
Not sure when the bottle was opened.
Not much alcohol has been removed.
But I'm not sure if it's not milder or if it's just tougher to begin with...
or is it originally more harsh than that?
250 yen
Japanese>English
おみそ汁
Mail order at Regional Trading Company Yamaguchi
Polishing ratio 60
Alcohol content 14
Rice / Koji used Rice (domestic) / Koji (domestic)
Production Date: 2022.12
It seems to be a little stronger than the last time I drank
I feel that the sense of sake is a little stronger than when I drank it the last time I drank it with tongue in cheek.
The quaffable feeling at the beginning is a little hard to resist.
It is a little hard to resist.
Japanese>English
おみそ汁
First Junmai Daiginjo from Kido
Compared to Junmai-Daiginjo
It still has a strong ginjo aroma and tastes like it has a lot of amino acids.
Personally, I prefer the Junmai Ginjo.
Japanese>English
おみそ汁
I can feel the acidity very well.
Delicious sake!
However, the pairing with nigiri-zushi is not so good.
Maybe it should have been paired with appetizers or something.
Japanese>English
おみそ汁
Sake cups on the upper right
Felt like a brew.
Preservation issues?
In the foreground is a golden threadfin bream
Japanese>English
おみそ汁
Rice polishing ratio 55
Alcohol content 14
Rice / Koji used Rice (domestic) / Koji (domestic)
Date of production: December 2022
One week after opening
The bubbles are still present until the end, and it is delicious!
Finish by gently turning the bottle to finish it on the lees.
Japanese>English
おみそ汁
Rice polishing ratio 55
Alcohol content 14
Rice / Koji used Rice (domestic) / Koji (domestic)
Date of production: December 2022
Higashi Tsuru's Winter Utakata
Although it is described as "slightly sparkling,
but it comes out normally.
The sensation is like calpis soda
like doburoku + cider.
It's very drinkable, but it goes down smoothly.
It's a bad drink in a way.
Japanese>English
おみそ汁
Rice polishing ratio 60
Alcohol content 15
Rice / Koji used Rice (domestic) / Koji (domestic)
Date of production: December 2022
A word of praise
As soon as it enters the mouth
As soon as it enters the mouth
followed by a slight lift off the tongue.
Ginjo that runs through your tongue
The sweetness that is not unpleasant
The scale of this wine has been increasing year by year, and I have to take my hat off to it now.
Japanese>English
おみそ汁
On a business trip to Ibaraki and Tsukuba
Purchased as a souvenir for myself
Polishing ratio 50%.
Alcohol content 15
Rice / Koji used Rice (domestic) / Rice Koji (domestic)
Date of production: Nov. 2022
Good for a cup sake.
The smell is not too strong, but it is a little bit fussy on the tongue.
Japanese>English
おみそ汁
Rice polishing ratio 45
Alcohol content 16
Rice / Koji used Rice (domestic) / Koji (domestic)
Date of production: Oct. 2022
The Sumikawa Brewery of Toyo Bijin
Autumn flavor of the "Fat Poem of the Goddess" series
After one summer, it has a moderate flavor and is easy to drink.
It is an easy-drinking sake.
It is a daiginjo but not too mellow.
It is not too mellow and goes well with light food.
I would definitely like to repeat it!
Japanese>English
おみそ汁
At Sake Cost Sake Brewery Ueno-okachimachi
Instrument Masamune Junjo
Moderate acidity
Not too chili, but not too strong
easy to drink with darker entrées.
Japanese>English
おみそ汁
At Sake Cost Sake Brewery Ueno-okachimachi
No.6 of Shinmasa!
The best of all, moderate acidity is good!
Japanese>English
おみそ汁
At Sake Cost Sake Brewery Ueno-okachimachi
Ordered a special order of Azuma Tsuru.
The taste is not my favorite because of the messy texture.
If they go in this direction in the future
I'm not sure I'll like it.
Japanese>English