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うるし

MATSUO純米吟醸　手造り（白ラベル）純米吟醸

高橋助作酒造店 Nagano

2/28/2025, 6:44:32 AM

2/26/2025

家飲み部

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

宮泉純米吟醸　美山錦　生酒純米吟醸生酒

Miyaizumi Shuzo Fukushima

2/26/2025, 11:10:31 AM

2/21/2025

家飲み部

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

倉敷の酒山田錦純米吟醸純米吟醸

Kikuchi Shuzo Okayama

2/25/2025, 12:00:56 PM

2/16/2025

家飲み部

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

Suishin純米吟醸　酔心稲穂特別純米

Suishin'yamane Honten Hiroshima

2/11/2025, 7:39:17 PM

2/8/2025

家飲み部

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

Kamikokoro備中流　大吟醸大吟醸

Kamikokoro Shuzo Okayama

2/6/2025, 1:40:16 PM

2/6/2025

家飲み部

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

Sakuramuromachi純米　生　雄町米純米生酒

Muromachi Shuzo Okayama

2/6/2025, 5:57:48 AM

1/31/2025

家飲み部

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

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.

Japanese>English

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.

Japanese>English

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.

Japanese>English

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