Ogiyumi
吟醸香はうっすらゆっくり広がる感じ
苦味と酸味がドカンときて余韻もゆっくり
丁度つまみセットにあった濃厚な奈良漬にも負けない感じ
SakenowaRecord your sake experiences and discover your favorites
Registered Date
Check-ins
264Favorite Brands
0Most Check-in Brands
Sake Map
The origins of the sake you've drunk are colored on the map.Timeline
Ogiyumi
バナナ系の香
口に含むとシュワっと感と、酸味甘味旨味が絶妙のバランスで広がり、さっと通りすぎていく感じ
寒い夜に暖かな場所でスノーフレーク、いいです
Ogiyumi
Hida Homare
Rice polishing ratio 45
Sake content: -1.5
Gorgeous aroma
A sweet taste that fills the mouth
Japanese>English
Ogiyumi
Sake rice is Hachitan Nishiki
Polishing ratio 60%.
Aroma: apple
Momiji yeast, the pride of Hiroshima
Mainly acidic with a good balance of umami and sweetness.
Japanese>English
Ogiyumi
Shin-Senbon can be used as both eating rice and sake rice.
Rice polishing ratio 70%.
Banana aroma
Good acidity with a lingering astringent taste due to low amino acid content
Japanese>English
Ogiyumi
Hida's yogurt and Hida Homare's pure rice wine meet.
The acidity, sweetness, and umami taste are in good harmony.
Japanese>English
Ogiyumi
Hidahomare is brewed slowly at low temperature.
Fruity aroma, sweetness, sourness and bitterness
Goes well with Hida's local cuisine.
Japanese>English
Ogiyumi
100% Hitogochi from Saku, Nagano Prefecture
17% alcohol
As unfiltered raw sake should be, it hits you with a bang and finishes cleanly.
It goes well with fried food.
Japanese>English
Ogiyumi
Large Dry Taste
Winter Orion
Lilac, jasmine scent
It goes well with Oden, Pot-au-feu, Dumpling.
Fresh and spicy
Japanese>English
Ogiyumi
Sake brewed with edible rice produced in Hokkaido, Nanatsuboshi
Feel the sweetness of the living rice
It is as if you are eating rice.
This sake goes well with rice dishes.
Japanese>English
Ogiyumi
Kamikawa Taisetsu Drinking Comparison
A new brewery established in 2017
Comet Kitashizuku Ginpu
Fun!
Japanese>English
Ogiyumi
Fudan Bisan
Rice polishing ratio 70%.
Aroma of cooked rice
A crisp dry taste with a moderate bitter aftertaste
With simmered dried bracken
Japanese>English
Ogiyumi
Rice polishing ratio 65%.
Alcohol 15 degrees
Showa-ish Junmai-shu: Sourness and bitterness spread with the lightness of the famous Yatsugatake water.
The acidity stands out when heated.
Yakitori with sauce, mushroom hot pot and
Japanese>English
Ogiyumi
This is JSA No.10 yeast.
Young aroma like green apple.
Slightly effervescent.
Soft and tender.
The bitterness follows the acidity.
The difference of yeast is interesting!
Japanese>English
Ogiyumi
Association No.14 yeast
Alcohol 17 degrees
Sake degree +3
Acidity 1.7
Amino acidity 1.1
The yeast is said to produce an overall refreshing finish. The sweetness is followed by an immediate sourness. The sharpness is strong and the aftertaste is long. It goes well with meat.
Japanese>English
Ogiyumi
100% Yamada Nishiki
Polishing ratio 60%.
18% alcohol
A little lactic acid aroma
The sweetness from the rice is emphasized, and the freshness is unique to unfiltered unpasteurized sake.
It goes well with spicy food.
Japanese>English
Ogiyumi
100% Yamada Nishiki
Polishing ratio 55
Alcohol 17 degrees
Banana-like aroma
Sweetness and umami spread with a beautiful watery taste.
The aftertaste is pleasant with a faint bitterness.
It goes well with boiled vegetables.
Japanese>English
Ogiyumi
Sake degree +_0
Acidity 2.5
Amino acidity 2.0
Alcohol content 17 degrees
Aroma: Lactic acid bacteria, yogurt
Sourness is strong. Natural fermentation
A very small amount of carbonation
Good aftertaste
Delicious sake
Burnt miso or mustard sausage
Japanese>English
Ogiyumi
100% Watarifune from Shiga
Rice polishing ratio 77%.
As it is only low polished rice, the gusty sourness stands out, and the bitterness continues. The rice and sake are both restored.
It's good lukewarm in winter.
Japanese>English
Ogiyumi
Rice Polishing Ratio Koji 60%, Kake 58
Sake degree +5.1 Acidity 2.2
Toji Toshiaki Yokomichi
The first taste in the mouth is sourness, followed by umami, sweetness and bitterness. It has a juicy taste. Lactic acidity of grated mountain. It is a complex combination of flavors.
The label says it goes well with vinegared food, Chinese food and pork. Today, we had it with fried eggplant and kura-nanban with miso.
Japanese>English