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うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
東北に一切ルーツがないのに青森の地酒ばかり飲む初心者です。この世の皆を豊盃沼に引きずり込む使命を持つ誰か。飲みながら投稿するから文章もへったくれもないよ。紫八咫を店頭で買いたい泣。でもその分田酒には恵まれてるみたい。

Registered Date

Check-ins

244

Favorite Brands

22

Hall of Fame

HohaiDenshu

Most Check-in Brands

Hohai
27(21.6%)
Denshu
11(8.8%)
Mutsuhassen
9(7.2%)
Fusano Kankiku
6(4.8%)
Senkin
6(4.8%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Aomori
60(24.59%)
Niigata
28(11.48%)
Kyoto
21(8.61%)
Fukushima
13(5.33%)
Tochigi
12(4.92%)

Venues With Most Check-Ins

甲子屋酒店
24(29.27%)
Hasegawa Saketen (はせがわ酒店)
10(12.2%)
あおもり北彩館
8(9.76%)
籠屋 下高井戸店
8(9.76%)
Isego (伊勢五 本店)
5(6.1%)

Timeline

うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Banshuikkon純米吟醸　ひやおろし純米吟醸ひやおろし
San'yohai ShuzoHyogo
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家飲み部
32
うぴょん（豊盃こそ至高）
Rice: Yamadanishiki produced in Hyogo Prefecture Rice polishing ratio: 55 Ingredients: Rice, Koji Alcohol Content: 15 Rice Polishing Method:Shin Gin Polishing These days, I think I like hiyaoroshi for some reason. There was a hiyaoroshi of a brand I wanted to try, so I bought it immediately! Let's go! It has a mild, dark, banana-sweet aroma. The clear soft water is smoothly poured into the bottle. It has a calm, moderate sweetness and umami. The slight acidity builds up a nice world. The richness that seeps in gradually and the lingering aftertaste that they produce reminds one of the indescribable scene of rice fields at dusk in autumn, with warmth and chilliness. A slight astringency clings to the palate and penetrates the back of the throat, leaving a dry taste that soaks into the body. It is a very hiyaoroshi sake and my favorite! How much longer can we drink hiyaoroshi? Thank you again for the sake tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Senkinあかとんぼ純米生酛原酒ひやおろし無濾過
せんきんTochigi
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家飲み部
57
うぴょん（豊盃こそ至高）
Rice Domaine Sakura Yamadanishiki (produced in Sakura City, Tochigi Prefecture) 100%. Rice polishing ratio Koji rice 50% Kake rice 60 Alcohol content: 14 degrees Celsius Why is it so? It has a charm that makes me want to pick it up whenever I see it. I was so fascinated by it that I forgot to show my loyalty card, which I usually present. Here we go! The aroma is mild, but it has the sweetness of muscat, freshness, and a slight mintiness. The soft, mineral-like soft brewing water slides right in. Juicy sweetness like freshly-ripe muscat and rice flavor. The acidity, which is typical of Sentori, is more subdued than usual, and the lingering aftertaste is irresistible. The sky is a little chilly in the evening in autumn, and the mist disperses like the night wind that begins to blow there. It dissipated like the night wind that began to blow there. Personally, I like it next to the back sparkler. Thank you for the dinner tonight, too!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
KoeigikuAnastasia Orange純米
Koeigiku ShuzoSaga
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家飲み部
57
うぴょん（豊盃こそ至高）
Rice : Hachitan Nishiki Alcohol content: 12 degrees Celsius What a great pleasure to drink Koei Chrysanthemum! How about this one? Let's go! A very pleasant opening tone. The aroma is fresh and blue like a meadow. When you sip the soft water, the fresh aroma and juicy sweetness of tangerine will hit your brain. I am very happy! What is this? The acidity is also effective, which I like! I'm going to leave it short today. Even though my mind is thinking of classical music, I think I prefer sweet and fruity. Thank you very much for your dinner tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Oroku超王祿　本生純米生酒
Oroku ShuzoShimane
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家飲み部
63
うぴょん（豊盃こそ至高）
Ingredients Rice, Rice malt Rice polishing ratio 60 Alcohol content 15.5 Water used for brewing: "Koganei Ido" natural spring water Toji Ishihara Takeki R5BY No. 15 Putting aside the nonsense, let's go back to drinking "Ohroku" again! The aroma is subdued, but there is a sweet aroma of rice in the air. The hard, mineral-rich brewing water is a marriage of sweetness, saltiness, acidity, and bitterness. When swallowed properly, it is sharp and pierces the back of the throat, and when swallowed slowly, it is an interesting sake that evaporates. Among the small bottles of sake that we have entered, there is probably no other sake as interesting as this one. Thank you again for the sake tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Denshu純米吟醸　山廃純米吟醸山廃
Nishida ShuzotenAomori
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家飲み部
64
うぴょん（豊盃こそ至高）
Ingredient rice: Hanabukiyuki Polishing ratio 50%. Alcohol content 16 Sake meter degree -1 Acidity 1.4 Amino acidity 1.4 Sake Day. These days I wish they would give out rare sake unconditionally, at least today. On such a day, I want to drink something delicious from Aomori. At that time, I happened to find Tasake's Yamahai. It was the Yamahai that won the excellence award at the competition, wasn't it? It was fortuitous! I bought it, chilled it, and went out to drink it today! It's a yamahai, but it doesn't have the grapey flavor that is so common in modern sake. It has a fresh, fresh, sweet aroma. The flavor has both the freshness of apple and the sweetness of tangerine. The slightly sweet preparation, which is typical of tasake, is a combination of refined apple and apricot sweetness, and a full-bodied umami flavor. It is similar to yesterday's Kangiku Yamashu, but it is the work of a long-established sake brewery to do this with Yamahai. The acidity is wrapped around, and the bitterness penetrates with a thin thread. It has a complex flavor with a strong umami and sweetness. What is terrible is that this is done with Yamahai. I had an image that the taste would be similar if it was brewed in the way it was before the fast brewing. However, Tasake's Yamahai has a beautiful and refined taste that is similar to that of Hayasaku. I especially recommend Tasake's Yamahai! Thank you again for the food and drink tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Fusano Kankiku山酒4号 - Monochrome -　2025純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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家飲み部
57
うぴょん（豊盃こそ至高）
Rice : Yamashu No.4 Rice polishing ratio : 50 Alcohol Content : 15 degrees Celsius I love Kangiku. Especially the Occasional series! This time we tried Yamagata sake rice "Yamashu No. 4"! Here we go! The aroma is extremely fruity. It has a mellow aroma of sweetness and sourness, like apples and oranges. The aroma alone is satisfying, but this is just the beginning. The water is still a little hard, with a slightly carbonated and tangy feeling. Then... The fruity, juicy, sweet, and umami flavors are combined in a devilish way. The sweet aroma makes you feel comfortable as if your body is floating. However, from such a glorious taste like a memory of summer vacation, the gentle acidity and bitterness suddenly bring you back to reality, as if to announce the end of summer, and the little bit of sweetness that remains disappears as if regretting a nostalgic memory. Summer was recalled with colorful sweetness as if it were a glowing memory, and the subtle but intense aftertaste painted it into the past, into black and white. For those who are new to sake, I encourage you to try Kangiku and spend some time indulging in memories. Thank you again for the food and drink tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Nabeshima特別純米酒特別純米
Fukuchiyo ShuzoSaga
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家飲み部
64
うぴょん（豊盃こそ至高）
Ingredient rice: Saga no Hana, Yamadanishiki, Oyamanishiki Alcohol 15%. Rice polishing ratio 55 Sake degree +2 Sometimes people want to buy something extravagant. It was on such a day that I bought Nabeshima. It was a special junmai that just happened to be available. I was grateful for the opportunity, as I prefer to start with regular sake when I buy a new brand! Let's get to it! When I opened the bottle, there was a fizzing sound that could have been mistaken for a draft sake. The aroma is fresh and sweet, like green apples. From the brewing water, which has a slightly chili sensation, comes a sweet green apple aroma, a pleasant sourness, bitterness, and umami, all arriving a little later. These flavors begin to marry. The final sharpness is very strong! It is a rare type of wine that is mellow yet intensely dry! New but classic. This is the best of both worlds. Nabeshima is the best. Thank you again for your hospitality tonight!
Japanese>English
ma-ki-
Good evening, Uppion! This is an overly delicious review of the Nabesama Special Junmai 🤤. It really is the best of the best 😋. I'm looking forward to the two bottles you have coming up later, which are also fascinating 🤗.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, ma-ki-san! I feel that Katsuma, Nabeshima, and all the other sake brands that are now considered beautiful in the world are exquisitely salted! I look forward to working with you in the future!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
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家飲み部
66
うぴょん（豊盃こそ至高）
Ingredients: Gohyakumangoku Rice polishing ratio: 50 Sake meter: +3 Acidity: 1.3 Alcohol percentage: 15-16 Huh? I was finally given the opportunity to drink this! I was honored to have Katsikoma as my first Toyama sake! After all, I was able to purchase Katsikoma, so I gave it a try! Let's get to it! Contrary to what I had heard about the crisp sake from Hokuriku, what a mellow banana sweet aroma it had. This lured me in and I sipped it. The soft water with minerality, fruit-like freshness, banana-like sweetness, and overwhelmingly delicious rice flavor married together! After that, the astringent taste emerged and then disappeared, leaving behind a strong sharpness. The astringency then seemed to rise and disappear, leaving behind a strong sharpness. The salted balance of sweetness and dryness is a work of art. It is a devilishly good sake that you don't want to finish even though it goes down smoothly. This is the best sake in Toyama. I drank it all in an hour. I'm going to save up my points again. Thanks again for the food tonight!
Japanese>English
こすけ
Katsuma and Toyobai are both delicious! It's a good time to drink up for an hour. ❤️
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Kosuke! Yes, both Toyobai and Katsuma have the charm and ability to be slurped down regardless of their weight, which makes me feel happy or sad about my physical health lol. I wish they were both more readily available...
Japanese>English
こすけ
Good evening, Ubyon! I can't afford to buy them easily! When I meet them, I buy them immediately! I was able to get Toyobai's Akizuki this year, too, so I will enjoy it carefully from now on. I will enjoy them from now on 😋. I go to Toyama every year to buy Kachikoma.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Kosuke-san! I think that if Toyobai could spread to mainstay sake shops like Hasegawa-san and IMADEYA-san, it could create a boom similar to that of Tasake, but is that just my imagination? I'm looking forward to drinking Toyobai's sake in a while!
Japanese>English
こすけ
Good evening, Uppion! Toyobai doesn't come up very often! But maybe that's what makes it so good! I'm going to Hirosaki for a drink: ❗️ Soon, I'll be dancing to the direct pumping...❤️
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
御前酒1859 辛口純米原酒水酛
Tsuji HontenOkayama
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家飲み部
59
うぴょん（豊盃こそ至高）
Ingredients : Rice, Rice malt Alcohol Content: 15 Sake meter degree: +4.0 Acidity: 2.2 Rice type：Omachi Rice polishing ratio：65 In the midst of my boom for dry sake, I found a dry sake made with Bodai yeast. I am not a big drinker in Okayama, so let's see how dry it really is! It has a slightly sweet aroma of dairy products, and the soft mouthfeel brings a sweet taste of Japanese pear, which is typical of Omachi, as well as umami and bitterness that cling to this sweet taste. It also has a slightly tangy feel. The acidity is intertwined with this, creating a marriage of flavors. The taste is complex, but it is moderate, and the aftertaste, the sharpness, leaves a strong impact. It may seem surprising, but personally, I felt it was like a cold chrysanthemum with little self-assertion. However, its lightness may be superior to that of Garakudai, which claims to be a modern dry sake. Gozenshu's dry taste may be addicting to those who are addicted to it. Please give it a try. Thank you again for your patronage tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Tamura純米生酛無濾過
Niida HonkeFukushima
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家飲み部
53
うぴょん（豊盃こそ至高）
Ingredient rice: Natural rice (naturally favorable rice grown without using any fertilizers such as pesticides or compost) Rice polishing ratio 90 Alcohol content 15 Niida Honke's sake has been getting a good reputation lately. Personally, I bought this sake because I am in a mini-boom for a higher level of sake other than sweet and fruity. Here we go! The aroma is... What is this? It smells simple and sweet, like freshly baked bread. I have never tasted a sake with such an aroma. The mysterious brewing water is soft, slightly viscous, mineral, and translucent. The sweetness is like freshly baked bread, and the robust, tight rice flavor is as vibrant as ever. There is also a hint of acidity, which is probably due to the use of the sake yeast, but at any rate, it is full of umami. Tamura is a gem that is profound yet light, powerful yet gentle, and a contradiction in terms. It disappeared with a slight sharpness in the back of the throat. In recent years, an increasing number of popular sakes are being hailed as wine-like sake with a sweet and sour taste like grapes. Of course, I like these sake as well. But if you ask me which sake made from rice has the weight, lingering aftertaste, complexity, and simplicity of red wine, I would drink Tamura without hesitation. Thank you again for the food tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
alt 1
カップ酒部
54
うぴょん（豊盃こそ至高）
Sake strength: +6 Alcohol percentage: 15 Rice used: 100% Hokkaido rice suitable for sake brewing "Ginpu Rice polishing ratio: 65 A friend of mine went on a trip to Hokkaido and gave this to me as a souvenir! I found out that Chitosekuru is developing this as a PB for their sake shop "Sake Mamorigura". My acquaintance also said it was delicious, so let's go drink it with a pretty glass! The sweet aroma of rice wafted through the air. The slightly sweet brewing water gave off a pancake-like sweetness and a full rice flavor, followed by a strong sharpness that pierced the throat. It was a classic, yet stylish sake! Thank you again for the sake tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Daina特別純米　ひやおろし特別純米ひやおろし
Kikunosato ShuzoTochigi
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家飲み部
59
うぴょん（豊盃こそ至高）
Rice： Gohyakumangoku (grown in Nasu, Tochigi) Rice polishing ratio: 57 Alcohol: 16%. Sake degree: +3 Acidity: 1.5 Yeast: Tochigi yeast I like hiyaoroshi. Ona is a brewery of great ability, so I couldn't help but have high expectations for this sake! The aroma is very mild, with a hint of rustic sweetness. When the soft brewing water is added, a freshness, a slight bitterness, and a delicious flavor blooms in the mouth. However, it is ephemeral, and before you know it, it is gone, leaving a faint spiciness in the back of your throat. Hiyaoroshi, which conveys the moment of summer, is also served this evening!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hanatomoe山廃生酒　2023BY純米山廃原酒生酒無濾過
Miyoshino JozoNara
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家飲み部
57
うぴょん（豊盃こそ至高）
Ingredient rice: Contract-grown rice produced in Nara Prefecture Ingredients: Rice, Rice malt Alcohol content 17 No yeast added I had heard that there is a sake that stands out in such a Yamato country as Nara, where the Mimuro cedars or Kaze no Mori tend to stand out these days. That is this Hanaboe. It was a rare opportunity to taste a sake that was made in 2023BY. The sake is made using the Yamahai method, which is very peculiar. I was excited! The aroma is a strange, acidity-driven sake with a piercing spike and a full, sweet aroma at the same time, a slightly hard, viscous, somewhat salty-sweet brewing water, sweetness and umami from the rice, and a gentle acidity that is not too strong but has a presence that is very powerful. The slight bitterness and astringency that gradually became apparent flowed nicely with a sharpness. From the aroma to the mouthfeel, it was very similar to Ohroku, and the way the acidity was presented was somewhat similar to that of Senkou. How about this with sukiyaki like Oroku? Thank you again for the food tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Wakanamisparkling sake純米生酒にごり酒発泡
Wakanami ShuzoFukuoka
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家飲み部
59
うぴょん（豊盃こそ至高）
Rice：Jushinmu produced in Fukuoka Prefecture Rice polishing ratio: 55 Alcohol content: 13%. Yeast used︰Fukuoka dream yeast #2 Wakanami has been on my mind recently. Personally, I enjoyed Dragonfly Hiyayogoshi very much. I found it next to Dragonfly when I bought it. I think sparkling sake must be very tasty in this still hot season. Let's go! I had heard that it was second fermentation in the bottle, but it was much cloudier than I had expected. A milky sweet aroma wafted through the air, and I took a sip. A carbonation sensation envelops the inside of my mouth. However, unlike Kaze no Mori, it also has a hint of soft water. The sweet aroma and sweetness are like white peaches. However, along with the sweetness, a dryness is also felt. I could not detect any bitterness or astringency, but there was a dry freshness. It is true that the sweetness of this sparkling wine is relatively moderate. I like it very much! Drink it, everyone! Thanks again for the food tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Tonbo特別純米　赤とんぼ特別純米ひやおろし
Wakanami ShuzoFukuoka
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家飲み部
58
うぴょん（豊盃こそ至高）
Ingredients Fukuoka rice Yume Ikkyo Polishing ratio 60 Alcohol percentage 16 Having just had Wakanami, I wanted to try it again. This time it was Akatombo from Wakanami Shuzo, which is said to be quite popular. After drinking a variety of sake, I learned that hiyaoroshi is very good! The aroma is mild and gentle, with a hint of rice straw. The round, soft water is more rounded than Wakanami, and the sweetness of the water, like that of ramune, is a little less pronounced and milder, which is my personal favorite. It also has a slightly salty flavor, but I may be mistaken. The slight sweetness and strong flavor of Japanese pear soaks into the body. I love hiyaoroshi because of the sensation of this calm flavor seeping into the body. Then the astringency came later and flowed down the back of my throat along with the sharpness. I think I prefer it to Wakanami because of the sweetness of the ramune and the saltiness of the sharpness. I still don't want to believe that summer is over, but why don't you try Akatombo and let autumn come to you? Thank you again for your hospitality this evening!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Kamonishiki荷札酒　越淡麗純米大吟醸原酒無濾過
Kamonishiki ShuzoNiigata
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家飲み部
61
うぴょん（豊盃こそ至高）
Rice used: 80% Koshitanrei produced in Niigata Prefecture Rice polishing ratio: 50 Alcohol content: 15% (original sake) I like Kamo Nishiki. I like the way it carefully brews and expresses the lingering aftertaste of sweetness and a slight sharpness. I wonder what kind of Kamo Nishiki they will show us this time with Koshitanrei, Niigata's sake rice. Here we go! The aroma is subdued but fresh and sweet like melon, the brewing water is soft but mineral, the hint of aroma dominates the taste, the sweetness and freshness of melon overwhelm you, and the sharp acidity wraps it up and prepares the red carpet! And with a sharp taste, it was gone with dignity. As usual, the sake was sweet and delicious, yet complex without being cloying, just like watching a stage performance. I will continue to drink it. Thank you again for the food and drink tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Denshu特別純米　古城錦特別純米生詰酒
Nishida ShuzotenAomori
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家飲み部
61
うぴょん（豊盃こそ至高）
A record I forgot when I drank a few months ago, apparently I forgot to post it. Here are the records. Rice used : Koshiro-Nishiki Rice polishing ratio : 55 Sake meter : ±0 Acidity : 1.4 Amino Acid : 1.0 Alcohol content : 16%. I like rice wine. Among them, I am convinced that Tokusyu Junmai is the best. I was surprised to see it on sale this time of year, so I bought it. I love Tokusen Junmai Kojo-Nishiki! I'm ready to go! The aroma is mild, yet sweet like apples. When it is served with slightly sweet soft water, the sweetness, umami, and astringency of the special junmai-like rice, along with the acidity typical of Kojo-nishiki, is truly pleasant and makes you want to keep rolling it around on your tongue forever. The acidity and astringency then penetrate the throat as a sharp taste. As always, Tasake's special junmai is delicious, and Kojonishiki is delicious. I hope it will become a regular item, but let's see. Thank you again for the food and drink tonight!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Roman純米吟醸純米吟醸
Hanaizumi ShuzoFukushima
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家飲み部
59
うぴょん（豊盃こそ至高）
Koji rice Gohyakumangoku Kake rice Yumenokou Yondan rice Hime-no-Mochi Polishing ratio 55 Yeast used: Utsukushima dream yeast Alcohol 15%. There are many brands that I have been interested in but never bought because the timing was not right. This time, I was blessed with such an opportunity to try Loman. Let's start with the standard sake! The aroma is very fruity and gorgeous, with a ripe sweet aroma like bananas in the air. The very clear soft water conveys a mellow sweetness like melon, a slight freshness, and the sweetness and umami of rice. It is so full of happiness in the mouth, yet it has a light body that makes it go down smoothly. It was a wonderful sake, full of romance in every sip. Thank you again for this evening's sake!
Japanese>English
nabe
Hello. Thank you for drinking sake from my hometown, Minamiaizu Town!
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, nabe-san! I am constantly amazed by the first-class sake from Fukushima!
Japanese>English
nabe
Yes, outside of Minamiaizu Town, Yaemon's Kasumochi is delicious.
Japanese>English
うぴょん（豊盃こそ至高）
nabe-san, it is Yaemon, isn't it? I wish there was a special distributor in Tokyo, but I will try it next time! Thank you very much!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Hayasera特別純米酒　夜長月特別純米ひやおろし
Miyakehikoemon ShuzoFukui
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家飲み部
52
うぴょん（豊盃こそ至高）
Ingredients ：Rice, Rice malt Sake meter gravity︰ +1 Acidity︰1.5 Rice polishing ratio：55% (Yamadanishiki) Alcoholic strength：16°C I wanted to try some sake from Fukui and found a brand that is often introduced by a certain izakaya on Instagram. I wanted to try it immediately! Here we go! The aroma is very mild, but the sweetness like persimmon and the fresh aroma like pear are pleasant. The very smooth and sweet brewing water is a pleasant marriage of bitterness and persimmon sweetness. A slight acidity also merges and fizzles out as it does. I think that only hiyaoroshi sake can have such a gentle sharpness and lingering flavor. I like this sake!
Japanese>English
うぴょん（豊盃こそ至高）うぴょん（豊盃こそ至高）
Akishika純米吟醸　無濾過生原酒純米吟醸原酒生酒無濾過
Akishika ShuzoOsaka
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家飲み部
60
うぴょん（豊盃こそ至高）
Raw material rice Yamadanishiki Polishing ratio 60 Yeast used: 901 Sake degree +9 Acidity 2.1 Amino acidity 1.4 Alcohol percentage 17 Is it the desire to drink unfiltered, unpasteurized sake even at this time of year? It is wonderful that it is available even in summer in recent years. I want to drink a brand I've never had before. So here we go! From the aroma, it is a classic, with a pleasantly mellow, sweet aroma of rice. The brewing water is very soft and gentle, and what emerges from it is a sweet aroma with a hint of fragrance, a simple umami flavor, and a trace of acidity. It has a pleasant calmness and heaviness of body that is not found in modern sake nowadays. This is what is meant by classic nama-zake. It was a sake that taught me the goodness of the classics, leaving the throat and the sharpness. Thank you again for the sake tonight!
Japanese>English
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