うるし
Alcohol content : 15
Rice polishing ratio : 50
Taste & Aroma
It is easy to drink. It is easy to drink, but it also has a delicious taste that is typical of sake. Very tasty.
Japanese>English
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うるし
Alcohol content : 15.5
Rice polishing ratio : 60
Taste & Aroma
As the name "extra dry" suggests, this is a very light and dry sake for the American market.
Japanese>English
うるし
Rice ： 100% Dewa Sanzu produced in Yamagata Prefecture
Enzyme ：Not disclosed
Rice Polishing Ratio ：50
Alcohol Content ：16
Sake Degree: +2
Acidity: 1.6
Glucose ：2.5
Anomalous three-stage brewing
Taste and Aroma
Fruity sake with a slight effervescence, very tasty.
Japanese>English
うるし
Alcohol content : 16
Rice polishing ratio : 48
Rice used: Yuki Megami
Taste & Aroma
Although it is fire-aged, it has a fruity flavor derived from daiginjo-style sake. It is also light and easy to drink with a sweet taste, but has a firm rice umami in the latter half. Well balanced and very tasty.
Japanese>English
うるし
Rice polishing ratio : 60
Rice used : 100% Yamagata rice
Taste & Aroma
The aroma is mild and the flavor is clean, but the taste of the rice is well pronounced.
Japanese>English
うるし
Alcohol content : 16%.
Rice polishing ratio : 45
Rice used : 100% Akita rice
Taste & Aroma
It has a fruity and sweet aroma, but the taste itself is not that sweet. It has a slightly sour taste, with a moderate umami and bitterness. The aftertaste is not persistent, so it can be drunk neatly. It seems to go well with nabe dishes.
Japanese>English
うるし
Alcohol content : 17-18%.
Rice Polishing Ratio : 60
Rice used: 100% Omachi rice (Okayama Prefecture)
Taste & Aroma
The nose is mild, but the mouth has a strong fruity apple-like aroma. Slightly light and slightly spicy, with a strong acidity. Gradually, it turns into a slightly complex umami and bitterness. The aftertaste is not too sharp, and it can be drunk without disturbing the pace of the meal.
Because it is fruity, refreshing, and umami, it goes well with a variety of dishes, such as sashimi and strong dishes.
Japanese>English
うるし
Rice polishing ratio : 70
Rice used : 100% Echofuji produced in Shizuoka Prefecture
Alcohol content : 15 to 16 degrees Celsius
Sake Degree : +9
Acidity : 1.6
Yeast used: Association No. 701
Heat treatment : 1 time heat treatment
Taste and Smell] *I have a vague recollection of the taste and aroma.
It is gentle and has a pleasant acidity unique to Yamahai. The acidity is the main taste, supported by umami and bitterness, so you will never get tired of drinking it.
Japanese>English
うるし
Rice polishing ratio : 59
Rice used : 100% Yamae-Nishiki from Nagano Prefecture
Alcohol content : 15.5%.
Taste & Aroma
It has an aroma of cemedine and ethanol. In the mouth, it is slightly fruity, slightly light, and dry, with little umami, acidity, or bitterness. After a little while, the aroma settles down and becomes mild, and the spiciness becomes more pronounced. It also has a stronger acidity and a little bitterness and umami, making it a refreshing drink.
Japanese>English
うるし
Rice polishing ratio : 50
Rice : 100% Miyamanishiki produced in Nagano
Alcohol content : 16
Taste & Aroma
It has a strong apple-like fruity flavor and is very sweet and light on the palate. It is also not very complex. At first there is little umami, sourness, or bitterness, but around the time of drinking and in the aftertaste, bitterness, a little sourness, and umami can be felt.
Immediately after opening the bottle, the sweetness was strong, but after a few days at room temperature, some of the sweetness changed to a more complex flavor, and I think it is easier to match with meals.
Japanese>English
うるし
Purchased at Kurashiki Bikan Historical Area [Dote Mori
Rice polishing ratio : 55
Rice used: Yamadanishiki
Alcohol content: 15° to 16
Sweetness / Spiciness : Dry
Taste & Aroma
It has an apple-like fruity and alcoholic taste with a hint of cherry blossom. In the mouth, it is slightly heavy and dry, with a moderate umami. It has a slight sourness at first, but by the time it is swallowed, it has a slight bitterness.
When chilled, it gives a subdued impression, but when heated, it becomes more gorgeous and full-bodied. Personally, I prefer it warmed because the flavor is more assertive.
Japanese>English
うるし
Rice polishing ratio : 60
Alcohol content : 15%.
Taste & Aroma】※Slightly hazy
The nose is gorgeous with a slightly fruity overtone. In the mouth, it is not light and is as dry as the aroma. Then, it gradually becomes more complex with the umami of the rice. This complexity (umami, acidity, and bitterness are moderate, I think) has a richness like that of aged sashimi, and is strongly felt in the aftertaste. It is also well balanced without being sharp.
The first sip is refreshing with its gorgeousness and spiciness, and the last sip allows you to slowly savor its full-bodied complexity, so you can enjoy it without monotony. The dry, robust complexity was very much to my liking.
It is recommended to finish it soon after opening the bottle, as the taste will become blurred and the spiciness will be lost as the bottle ages.
Food Recommendations
This time, since it is a dry, rich mellow wine, I made stir-fried meat and vegetables. For seasoning, I used soy sauce, miso, and soy sauce. The dark and complex flavors of this sake made for an enjoyable contrast to the initial refreshing taste.
This sake is both refreshing and rich, so I think it can be paired with a variety of dishes.
Japanese>English
うるし
Alcohol content : 14° to 15
Rice Polishing Ratio : 50
Rice used : Akebono
Taste & Aroma
The nose has a fruity, apple-like aroma. It is a little light and a little spicy on the palate, but the gorgeousness gives it a slightly sweet taste. After a while in the mouth, umami and a slight bitterness can be felt. The aftertaste is mainly umami, slightly strong and long. The taste is refreshing, yet umami can be sensed, and it is delicious and never gets old.
Food to be served with it
This time we paired it with horse mackerel, bonito sashimi, and mapo tofu. It is not bad to enjoy its refreshing taste with rich dishes. However, this sake has the gorgeousness and delicacy of a daiginjo, so I think it goes well with lightly seasoned dishes. It is especially recommended to pair it with sashimi.
About the rice used, Akebono.
Akebono is often used by Kabishin Sake Brewery, and this sake seems to bring out the best of Akebono. While other sake tends to be half-hearted in taste, this one is well put together with its lightness as its main flavor. I am glad that I could find the goodness of Akebono, which is lightness and umami, although it may vary from person to person.
Japanese>English
うるし
Rice polishing ratio : 65
Alcohol content : 14° to 15
Rice produced in Okayama Prefecture
Taste & Aroma
The aroma is fruity with a hint of melon. The initial aroma is a little fruity like melon. In the mouth, it is light and mild, with little sweetness, but not too much. There is almost no bitterness, and the umami seems to be too assertive as it is generally calm. It also has a sourness after a while after opening, so it might be better if it is cooled down sufficiently.
Food Recommendations
This sake is a refreshing sake, and is best sipped quickly between dishes rather than savored carefully. It goes well with strong and fatty dishes. Fried chicken and ramen noodles are also recommended.
Japanese>English
うるし
Alcohol content : 15%.
Rice polishing ratio : 60
Sake Degree : +3.0
Acidity : 1.5
Amino Acidity : 1.3
Taste & Aroma
The sweetness and spiciness of this sake are in the middle of sweet and spicy, and it is light, mellow, and very easy to drink. It also has the umami of rice and light acidity, which makes it easy to drink. It is a delicious sake that can be enjoyed with food as the main ingredient.
Japanese>English
うるし
Alcohol content : 16.5
Rice polishing ratio : 50
Taste & Smell】*It is a hazy memory.
In the mouth, the lightness, weight, sweetness, and spiciness are in the middle, and the delicate flavor unique to Junmai Daiginjos can be felt. Also, by the time you swallow it, you can taste the full umami that is typical of Omachi. Compared to the special junmai sake we drank before, the rice is more polished and the miscellaneous flavors seem to be reduced.
Japanese>English
うるし
Alcohol content : 15.5%.
Rice polishing ratio : 58
Sake Degree : -3
Acidity : 1.55
Amino Acid : 0.9
Rice : Akebono (Okayama Prefecture)
Yeast : 901
Taste and Aroma : *I have a vague recollection.
As it is an unfiltered unpasteurized sake, it has a more gorgeous heady aroma than the hi-ire style. In the mouth, there is a slight effervescence, light and slightly sweet, with a slight sourness. There is not much umami, and the aftertaste is relatively quick. Because it is so refreshing, it goes well with strong, fatty foods.
Japanese>English
うるし
Alcohol content : 16.6
Sake meter : -6.0
Acidity: 1.8
Amino acidity : 0.9
Rice polishing ratio : 60
Rice used: 100% Miyamanishiki
Sake Rice Producing Region : Yamagata Prefecture 100%.
Yeast used: Yamagata yeast
Taste and Aroma
The nose is a little mild on the nose. In the mouth, you can feel a slight tingling sensation on the tongue, as well as a sweet, light, slightly alcoholic flavor. The alcohol content is a little high, but it is easy to drink and easy to get drunk. It is rather refreshing, so I think it goes very well with nabe dishes and simmered fish.
Japanese>English
うるし
Alcohol content : 16%.
Rice polishing ratio : 48
Taste & Smell
It has a very fruity aroma like melon at the top of the nose. It is light and sweet in the mouth, making it very easy to drink. There is a slight sourness that enhances the sweetness, and almost no bitterness. By the time you finish it, you can taste the umami of the rice. The aftertaste is not too weak nor too strong, but a good balance. It seems to taste good at hanakairo - cool to cool, or at room temperature. It is a very tasty sake that you will not get tired of drinking.
Japanese>English
Kamikokoro清酒セット（純米、純米吟醸、純米大吟醸）
うるし
Junmai
Alcohol : 15.5 degrees
Sake Degree : -2.5
Acidity: 1.5
Junmai Ginjo
Alcohol : 15.8 degrees
Sake Degree: -3
Acidity: 1.5
Junmai Daiginjo
Alcohol 15.7 degrees
Sake meter : -3
Acidity: 1.4
Brief Impression
All of them have a mild aroma, and when you put them in your mouth, your tongue tingles. The difference starts to emerge after that. Junmai is a little spicy and complex. I remember that Junmai Ginjo and Junmai Daiginjo tasted lighter than Junmai.
Overall, the aroma was mild and the taste was light, which made me think it was light at first, so there was no clear distinction between sweet and spicy, light and mellow, etc., and I was halfway through. I found out that they use Akebono rice, and I thought it would be better if they changed the rice used. Personally, I thought it would be better if it were made with Yamada-Nishiki and made light and dry.
Japanese>English