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うるし

Echigotsurukame純米純米

Echigotsurukame Niigata

1/2/2025, 8:41:52 AM

12/31/2024

家飲み部

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.

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うるし

Sanzen純米大吟醸　雄町　五十磨純米大吟醸

Kikuchi Shuzo Okayama

1/2/2025, 8:12:57 AM

12/29/2024

家飲み部

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.

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うるし

Kamikokoro純米吟醸　無濾過生原酒純米吟醸原酒生酒無濾過

Kamikokoro Shuzo Okayama

1/2/2025, 7:49:30 AM

12/29/2024

家飲み部

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

Glorious Mt.Fuji純米吟醸酒　無濾過生原酒　しぼりたて　仙龍　2024純米吟醸

Fuji Shuzo Yamagata

12/28/2024, 12:10:50 PM

12/28/2024

家飲み部

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

Dewazakura雪女神　純米大吟醸純米大吟醸

Dewazakura Shuzo Yamagata

12/28/2024, 11:52:33 AM

12/28/2024

家飲み部

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.

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うるし

Kamikokoro清酒セット（純米、純米吟醸、純米大吟醸）

Kamikokoro Shuzo Okayama

12/28/2024, 1:53:21 AM

12/25/2024

家飲み部

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

うるし

御前酒純米　美作純米

Tsuji Honten Okayama

12/14/2024, 3:34:55 PM

12/14/2024

家飲み部

うるし

Rice / Polishing ratio : Omachi / 65 Alcohol percentage: 14 Sake Degree: 5.0 (slightly dry) Acidity / Amino acidity : 1.40 / 1.30 Taste & Aroma 　The first sip was chilled in a refrigerator. The top aroma is mild, but fruity like melon. In the mouth, it is slightly spicy, but overall it is calm and has a subtle umami flavor. When swallowed, it also has a bitter taste and a slightly complex aftertaste. At this point, the sake has umami and a bitter aftertaste, but the spiciness/sweetness and gravity are normal, and I thought it was a sake without much character. 　However, as it became more lukewarm, it became more distinctive. It was sweet and very fruity on the palate. As it continued in the mouth, it became more umami and complex, and one could enjoy the changes in flavor. The bitterness of the aftertaste was not as strong as when it was cold, and the sharpness was pleasant as it gradually receded. Matching dishes 　This time we paired it with yellowfin tuna sashimi and mapo tofu. It is not a bad match, but the bitterness in the aftertaste is a little noticeable, so it would go well with meat dishes or rich dishes with a lot of salt and oil.

Japanese>English

うるし

Sanzen特別純米　雄町　300ml特別純米

Kikuchi Shuzo Okayama

12/5/2024, 12:05:35 PM

12/4/2024

家飲み部

うるし

Alcohol content: 15.5%. Grape Variety: Omachi from Okayama Prefecture Rice polishing ratio: 65 Taste & Aroma 　The aroma was mild, but the taste was very impressive. This time it was refrigerated, and perhaps due to the temperature, the first few glasses were watery. There was a cleanness here that reminded me of Hanayuup. However, as it became tepid, the taste changed considerably. The moment it entered the mouth, the sweetness and lightness spread, but gradually turned into umami. This alone is delicious enough, but I think the true essence of this sake lies beyond this point. As it is light up to this point, I thought it would have a nice sharpness, but that was not the case. The complex aftertaste reached its peak in about 3 seconds, and I was able to enjoy the lingering aftertaste for more than 5 seconds. I was very happy to enjoy the change in flavor and the lingering aftertaste. [Food to be served with 　This time, I paired it with Negitoro Donburi (Negitoro Bowl). This negitoro has a strong flavor just before it becomes fishy, and was a perfect match for this sake. 　This sake is very light, especially when chilled with ice, so it goes well with sashimi of white fish such as sea bream and yellowtail. Also, when chilled to lukewarm, it has a strong umami and aftertaste, so I think it goes well with sashimi of red meat fish such as tuna and bonito.

Japanese>English

うるし

Takasago

Fujitakasago Shuzo Shizuoka

12/1/2024, 4:04:23 PM

うるし

I remember drinking it once. I have a vague recollection of it, but I think it was refreshing.

Japanese>English

うるし

Kamikokoro清流　720ml

Kamikokoro Shuzo Okayama

12/1/2024, 3:27:07 PM

うるし

Alcohol : 14%, Sake : -7%, Acidity : 1.3 　I have not had many sake, but I found this to be similar to Kikusen. 　It is not junmai (pure rice), and although it lacks a little, it has an in-between taste and is very easy to drink with little alcohol content. It was very easy to drink. I felt a little fruity, like apples. 　When chilled, it had a distinctly refreshing taste and was very drinkable. However, when served at room temperature, it was mellow and I wanted to savor it carefully. 　I drank it with several dishes, including nabe dishes and grilled mackerel, and found it to be a particularly good match with nabe dishes. Overall impression The 14% alcohol content is refreshing and very easy to drink. It has a complex flavor that can be enjoyed in a variety of ways.

Japanese>English

うるし