うまから
Rice polishing ratio 55%, alcohol 15
Received on a trip
The aroma may be close to melon.
It was easy to drink... and then it was a gooey drink afterwards!
Japanese>English
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KudokijozuJr.のWhite beauty 29 雪女神 純米大吟醸
うまから
Polishing ratio 29%, Alcohol 15
Rice used: 100% Yamagata Prefecture Yuki Megami
Sake meter: -3.0, Acidity: 1.3
Yeast used: Ogawa No. 10
Aroma
Fresh peach aroma
Taste
Normal attack, slightly sweet, dark, well-balanced sake
Sweetness>bitterness>sourness
It has a fresh feeling, and the aroma in the nose after taking a sip is also good.
Aftertaste
Bitterness remains.
good as a food wine
Fat to △
Japanese>English
KudokijozuJr.と小川酵母 愛山編 純米大吟醸
うまから
Rice polishing ratio 44%, alcohol 15-16%.
Rice used: Banshu Aiyama
Sake meter: -2.0, Acidity: 1.4
Yeast used: Ogawa No. 10
Aroma
Fresh melon aroma
Taste
Attack is normal and sweet!
Sweetness is strong, followed by acidity, bitterness is not so strong
Easy to drink, strong aroma in the mouth and on the nose
Aftertaste
Sweetness and bitterness remain
Food sake
Fat to △
Personally, this is the best sake I've had recently.
Japanese>English
うまから
Polishing ratio 50%, Alcohol 16
Brewing alcohol added
Aroma
Melon aroma
Taste
Attack is normal, complex and intense.
Bitterness is stronger than sweetness, maybe not so much acidity?
Strong alcohol taste
Bitter chocolate banana-like taste
Aftertaste
Bitterness and alcohol remain.
good as a food wine
Fat
Japanese>English
Yuki no Bosha山廃純米 ひやおろし
うまから
Rice polishing ratio 65%, alcohol 16
Aroma
Mild melon aroma
Taste
Attack is normal, gentle with a little sourness.
Sweetness is also present, but it is balanced by the acidity.
Easy to drink, so it is a sake that goes down smoothly.
Aftertaste
Sweetness and sourness remain slightly.
Good as a food sake
Easier to drink than Junmai Ginjo...maybe?
The price is low and it's good for regular drinking.
It is a hiyaoroshi sake, so it can't be drunk regularly.
Japanese>English
うまから
Sake brought by a friend on a hot spring trip
It was a light and easy to drink sake.
Japanese>English
うまから
Drank on a hot spring trip with friends.
Easy to drink and delicious!
It's a quintessential Hakurakusei.
Japanese>English
Yuki no Bosha純米吟醸 ひやおろし
うまから
Rice polishing ratio 55%, alcohol 16
Yeast used: In-house yeast
Aroma
Aroma of apple
Slightly weak attack, with a noticeable sweetness
Good balance of sourness and bitterness
The taste is not strong, but the flavor is strong.
The alcohol taste is a little strong.
Aftertaste
Bitterness remains.
Food sake
Fat to fat
Strong aroma after sipping
Japanese>English
うまから
Polishing ratio 80%, Alcohol 16
Rice used: 100% Omachi from Okayama Prefecture
Junmai-shu - Unfiltered, unpasteurized, unpasteurized sake
Aroma
Banana aroma
Taste
Normal attack, slightly carbonated, bitter
Chocolate banana, sweetness comes first, but later complex flavors rush in, acidity is not so much.
Slightly strong, with a strong presence.
Aftertaste
Bitterness lingers.
good as a mid-meal drink
Loud sound when the lid is opened
Aroma and taste that is hard to believe it is made with 80% polished rice
Japanese>English
Glorious Mt.Fuji純米吟醸 無濾過生原酒 GRAVITY
うまから
Polishing ratio 60%, Alcohol 16.7
Rice used: 100% Dewanosato from Yamagata Prefecture
Sake meter: -4.0, Acidity: 1.8
Yeast used: Yamagata yeast
Aroma
Aroma of Yubari melon
Taste
Strong attack, sweet, rich
Taste is strong but fresh sweetness, strong acidity, bitter
Very tasty
good as a mid-meal drink
◎Full to fat
It is a ginjo-shu with a rich aroma and flavor.
It tastes as good as a daiginjo.
Japanese>English
KudokijozuJr.の酒未来33 純米大吟醸
うまから
Color
Slightly transparent
Fragrance
Pineapple aroma
Taste
Attack is normal, fresh melon-like image
Sweet and sour in equal amounts, maybe not so much bitterness, ...dark sake
Aftertaste
Good sharpness
good as a mid-meal drink
Fat to △
Japanese>English
Gasanryu超裏雅山流 浦風
うまから
Polishing ratio 70%, Alcohol 15
Rice used: 100% Omachi
Junmai-shu, raw and unfiltered
Color
Slightly yellow
Aroma
Pineapple? Yogurt-like aroma
Taste
Normal attack, complex but intense flavor
Good balance of sweetness, sourness, and bitterness.
Slightly dry?
Aftertaste
Alcohol lingers.
Food sake ◯-△
This is the first time for me to drink a 70% Omachi rice polishing ratio sake, and it is very strong!
I guess it depends on how it is made.
Omachi is my favorite type of sake rice, so I would like to try other junmai sake.
Japanese>English
Jikon特別純米 火入
うまから
Polishing ratio 60
Rice used: 80% Hachitan-Nishiki, 20% Yamadanishiki
Alcohol 15.5
Color
Almost transparent
Aroma
Rich aroma of melon
Taste
Slightly strong attack, white wine-like?
Sake with strong aroma
Fat as a food wine
Personally, I think this sake has a very high level among special junmai sake.
It has a strong aroma and is easy to drink.
It's the kind of sake that you find yourself drinking a lot!
Japanese>English
うまから
At Masuhan, Koriyama City
I never thought I would be able to drink Asahitaka in Fukushima!
Attack is normal, sweet,
Maybe a little melon-like.
Sourness is a little, but bitterness spreads later.
Takagi Shuzo's Honjozo is very good!
I would like to have it again if I have a chance!
Japanese>English
うまから
Polishing ratio: Koji rice 60%, Kake rice 66
Alcohol 13
Aroma
Rich banana aroma
Taste
Normal attack, similar to that of a rum
Not sticky, with a hint of alcohol in the second half.
Well-balanced, maybe a little carbonation?
Aftertaste
Sweetness is a little sharp, bitterness lingers a little.
Low alcohol content, easy to drink.
Japanese>English
うまから
Polishing ratio 50%, Alcohol 15
Rice used: 100% Yamagata Prefecture-produced Sakemirai
Aroma
Nice aroma of rice
Taste
Normal attack, gentle sweetness
Easy to drink, not too much sugar, very tasty
Maybe a bit rummy?
Melon-like on the second day?
Sweetness>Sourness>Bitterness
A little fizzy and tangy, the bottle was opened with great vigor.
Aftertaste
Sweetness and bitterness remain.
Food wine drinker
Fat to △
Purchased at Sakamoto-san in Morioka, we were very lucky to have only one bottle left!
Nama Sake
Japanese>English
Atagonomatsuひと夏の恋 純米吟醸
うまから
Rice polishing ratio 55%, alcohol 15
Rice used: Hitomebore produced in Miyagi Prefecture
Sake meter degree +3, Acidity 1.6
Yeast used: Miyagi yeast
Color
Slightly transparent
Aroma
Slightly sweet, white grape-like aroma
Taste
Attack is between normal and weak, light and easy to drink.
Light sweetness and acidity, followed by bitterness.
Alcohol impression may be strong
Aftertaste
Alcohol lingers in the mouth.
Good as a mid-meal drink
Fat
Easy to drink and goes down smoothly.
If you drink it with a meal, you will end up drinking a lot.
Japanese>English
Yuki no Bosha製造番号酒 純米大吟醸生酒原酒
うまから
Polishing ratio 35%, alcohol 16
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Sugar content -3.0, Acidity 1.4
Yeast used: In-house yeast
Color
Slightly transparent
Aroma
Fresh strawberry aroma
Slightly strong attack
Complex flavor with one head of sweetness
Sourness and bitterness are clean.
Sweetness>bitterness>sourness
The aroma is also strong in the mouth.
Aftertaste
Sweetness and aroma remain
good as a food wine
Fat
Taste is good, but the aroma is overwhelmingly good.
Personally, I think I prefer Daiginjo.
Japanese>English
TatenokawaSHIELD 惣兵衛早生 純米大吟醸
うまから
Polishing ratio 50%, Alcohol 15
Rice used: 100% Sobei early maturing rice produced in Yamagata Prefecture
Sake meter degree -1.0, Acidity 1.6
Yeast used: Yamagata KA
Color
Slightly transparent
Aroma
Deep aroma of rice
Taste
Normal attack, well-balanced sweetness and acidity
Bitterness comes in the second half.
Deeply flavored sake
Aftertaste
Bitterness remains
sake to be enjoyed with food
Slightly bitter
Slightly more liquor than sake
Between modern and classic, slightly classic
Sobei Wase
Rare rice, parent of Kame-no-o
Japanese>English
Kudokijozu斗瓶囲大吟醸 鑑評会出品酒
うまから
Rice polishing ratio 35%, alcohol 17-18
Rice used: 100% Yamadanishiki
Sake meter degree -3.0, Acidity 1.2
Yeast used: M310
Color
Slightly yellow
Aroma
Fresh pineapple aroma
Taste
The attack is normal, with a clean sweetness that spreads, followed by sourness and bitterness.
Finally, the nose is filled with the aroma of alcohol.
However, the taste does not smell of alcohol.
Very tasty!
The sweetness is outstanding, but not too much.
Aftertaste
Sweetness and bitterness remain
Food sake (middle of meal)
Fat to △
Japanese>English