Ogiyumi
It looks like the name was changed from Urushido Shuzo Kora to Kasuga Shuzo in 2020.
Hitogokochi use registered in 1997
Slightly melon aroma
Freshness and sweet juiciness typical of new sake spreads
Well-balanced food sake
Japanese>English
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Ogiyumi
A slight banana aroma.
Pleasant sweetness and umami in a watery mouthfeel.
It disappears quickly.
For sipping sake
Japanese>English
Ogiyumi
The name "Yokoyama" comes from the current chief brewer, Taizo Yokoyama.
Iki's sake revived for the first time in about 30 years
Light ginjo aroma
Soft and gentle sweetness in the mouth.
Freshness of unpasteurized sake
Goes well with a wide range of dishes
Japanese>English
Ogiyumi
Sake rice Yumesansui used
Rice polishing ratio 55%.
Yogurt-like sweet aroma
The dry, slightly fizzy taste is very pleasant.
Serve with sashimi of saki or squid.
Refreshing
Japanese>English
Ogiyumi
Brewer's rice 55%, Koji rice 55%, Kake rice 60%.
Banana-like aroma
A soft feeling spreads in the mouth.
The overall balance is better than any other flavor.
Japanese>English
Ogiyumi
Yogurt-like aroma.
Lightly sweet and clean watery taste that spreads and disappears.
with soaked rape blossoms and baby sardines
Japanese>English
Ogiyumi
Freshly squeezed
Slightly lactic acidic aroma.
The flavor and sweetness of the rice is straightforwardly conveyed.
Goes well with boiled eggs, boiled beans, ginger flavor, etc.
Japanese>English
Ogiyumi
Flat-polished rice, unadjusted origami
Banana fruity aroma
Refreshing, like drinking fruit juice, Muscat-like
Like white wine
With crowfish.
Japanese>English
Ogiyumi
As is typical of Hiroshima's soft water, the sweetness of the rice and a faint bitterness are concentrated in the water.
With tempura of spring wild vegetables.
Japanese>English
Ogiyumi
Yogurt aroma
On the palate, a soft carbonation and sweetness spreads.
The aftertaste is clean and crisp.
Goes well with fish in a pot.
Japanese>English
Ogiyumi
The scent of yogurt
Sourness, sweetness, and deliciousness come together and go away beautifully.
There is a slight sourness to it.
It goes well with udo with vinegared miso.
Japanese>English
Ogiyumi
Light Ginjo aroma
Light and refreshing sweetness
Goes well with crowfish
Japanese>English
Ogiyumi
Clear and beautiful rice aroma.
Refreshing sourness, umami, and sweetness of the rice spread out.
Maybe it's because it's made from hatsunishiki.
It goes well with soy sauce and other flavors.
Since it is lightly muddled, it may go well with fermentation.
Japanese>English
Ogiyumi
Gorgeous banana-like ginjo aroma.
Miyagi yeast is used.
Soft and fluffy with a refreshing sweetness that spreads, followed by a faint bitter aftertaste.
Surprisingly, it goes well with intestine chili sauce.
It goes well with salty food with strong aroma.
Japanese>English
Ogiyumi
Hatsu-shibori lightly nigori
Made entirely with Gohyakumangoku
This is the first time I've seen the name of the contract grower written on the bottle.
The aroma is sweet, like fresh cream.
The supernatant is fresh and clean.
The finish is fresh and clean, flowing smoothly with a refreshing aftertaste.
Sweet but dry?
Japanese>English
Ogiyumi
100% Miyamanishiki
Ripe apple aroma
That's Nagano!
Even in Gifu, Mino's sake has a ginjo aroma.
After a soft sweetness, a faint bitterness lingers as an aftertaste.
I think it goes well with Italian food, fermented food, and salt.
Japanese>English
Ogiyumi
Limited quantity seasonal product
Sake degree +2
Acidity 1.5
A juicy and mellow taste with a good amount of umami in the throat.
Japanese>English
Ogiyumi
Subtle rice-based aroma.
It is very soft on the palate, with a gentle sweetness that goes right through it.
I wonder if it would go well with grilled chicken with sauce.
Japanese>English
Ogiyumi
Raifuku Mellow that I got for Christmas
I haven't been able to post it, but I saw it again at the beginning of the year in another place!
Sweet berry scent.
It's sweet, but somehow also refreshing.
Last time I had it as my first cup, but this time I had it as my last cup. I wonder if I can have both.
Japanese>English
Ogiyumi
White rice malt used
Slight scent of rice
As expected from white koji. Sourness punch out of the blue.
The sourness lingers until the end.
This is why it goes well with foods with a strong flavor.
Japanese>English