うまから's Profile

Glorious Mt.Fuji純米大吟醸　無濾過生詰原酒　熟成蔵隠し　ひやおろし

10/18/2024, 12:23:41 PM

Polishing ratio 50%. Rice used: 100% Gohyakumangoku produced in Niigata Prefecture Sake meter degree: 0, Acidity: 1.8 Yeast used: Yamagata yeast Color Slightly transparent Aroma Japanese pear, strawberry-like aroma Taste Normal attack, sweet and spicy Sweetness quickly fades, followed by bitterness and acidity. Bitterness changes in two stages, acidity is low. Low sweetness, dry, strong bitterness Aftertaste Bitterness persists Good as a food wine

Japanese>English

Glorious Mt.Fuji純米大吟醸　無濾過生原酒　サバイバル

7/13/2024, 12:10:11 PM

Polishing ratio 50%, Alcohol 16.7 Rice used: 100% Tamanae produced in Yamagata Prefecture Sake meter: -3.0, Acidity: 1.4 Yeast used: Yamagata yeast Color Nearly transparent yellow Aroma Pineapple aroma Taste The attack is normal, with a light sweet and sour impression. The sweetness is quickly followed by a sourness that is similar to that of muscat. In the second half, bitterness also appears, and unlike the first half, the second half seems to be stronger. Aftertaste Sourness and bitterness remain. Good as a food wine

Japanese>English

Bakuren虹色ばくれん超辛口大吟醸

7/11/2024, 8:58:00 PM

Polishing ratio 33%, alcohol 17-18 Rice used: 100% Dewanosato Sake meter value: around +15, Acidity: 1.2 Yeast used: Ogawa No. 10 Color Almost transparent Aroma Fresh strawberry aroma Taste Attack is normal to a little weak? Good aroma after drinking, more aroma than taste Moderate bitterness is the main taste, sweetness is not so strong, and acidity is intertwined with bitterness. Bitterness>sourness>sweetness Aftertaste Bitterness remains Food wine fat The price is too good for a sake with 33% polished rice. Enjoy the aroma, the taste is dry with a noticeable bitterness.

Japanese>English

Glorious Mt.Fuji純米大吟醸　無濾過生原酒　星祭

6/22/2024, 10:09:36 PM

Polishing ratio 50%, alcohol 16.5%. Rice used: 100% Manamusume from Miyagi Prefecture Sake degree -5.0, Acidity 1.2 Yeast used: Yamagata yeast Color Slightly transparent Aroma Fresh pineapple aroma Taste Normal to strong attack, sweet and sour, strong Sweetness is deep, sourness is followed by bitterness. Taste of modern sake Aftertaste Bitterness remains Food sake ◯-△ Easy to drink

Japanese>English

KudokijozuJr.の摩訶不思議ちゃん　純米大吟醸

6/20/2024, 9:43:34 PM

Polishing ratio 44%, alcohol 16-17%. Rice used: 100% Yamadanishiki Sake meter degree -5.0, Acidity 1.3 Yeast used: M310 1801 Color Slightly transparent Aroma Strawberry-like, Yubari melon-like aroma Taste Normal attack, sweet and bitter Deep sweetness, almost no acidity, bitterness comes in two stages, sweetness followed by more bitterness. Lingering Bitterness remains Food sake fat Strong, with a bitter taste and a gap between the aroma and the taste. The strong sweetness is neutralized by the bitterness. I think it is less bitter than Miyamanishiki, but I didn't know Yamadanishiki could be made into a sake with such a characteristic bitterness. After a day, the bitterness has gone down and the sweetness is more noticeable.

Japanese>English

Glorious Mt.Fuji純米大吟醸　無濾過生原酒　星天航路

5/28/2024, 12:35:36 PM

Polishing ratio 50%, Alcohol 16.7 Rice used: 100% Hokkaido comet Sake meter degree -5.0, Acidity 1.8 Yeast YK009 Color Slightly transparent Aroma Pineapple aroma Taste Attack is normal A little sweet at first, but after the sweetness is gone, the bitterness comes, and the acidity is only tangy. Aftertaste Bitterness remains sweetness >= bitterness >= acidity Sweetness and bitterness Deep dark taste Bitter, but less bitter than Miyamanishiki

Japanese>English

Glorious Mt.Fuji純米大吟醸　無濾過生原酒　菫露威吹

5/19/2024, 8:03:33 AM

Polishing ratio 50%, Alcohol 16.7 Rice used: Miyamanishiki 78%, Yamadanishiki 22 Sake meter: -8.0, Acidity: 1.8 Yeast used: Association No. 10 yeast Color Slightly transparent Aroma Fresh pineapple aroma Taste Normal attack, sweet and sour. Deep sweetness, balancing acidity, and a bitter taste in the latter half. Aftertaste Bitterness and alcohol remain. Food sake Fat to △ Unusual taste pattern at Eiko-Fuji It is deep rather than dark. Because Miyamanishiki is contained, bitterness is strong.

Japanese>English

Yuki no Bosha美酒の設計　生酒　純米吟醸

Saiya Shuzoten Akita

5/7/2024, 12:29:09 PM

Polishing ratio 55%, alcohol 16 Rice used: 100% Yamadanishiki produced in Hyogo Prefecture Sake meter value: +1.5, Acidity: 1.6 Yeast used: In-house yeast Color Slightly yellow Aroma Fresh apple aroma Taste Attack is normal Light, deep sweetness that is not too strong, followed by sourness and bitterness when the sweetness is about to disappear, this two-stage change is interesting. Sweetness >> Bitterness >> Sourness Aftertaste Bitterness remains Food wine fat Beautiful and well-balanced The impression gradually changes from the first drink. The bitterness was very strong in the second half. I like this sake both as a stand-alone sake and as a food wine.

Japanese>English

Yuki no Bosha製造番号酒　35% 純米大吟醸生酒

Saiya Shuzoten Akita

5/5/2024, 1:55:01 AM

Polishing ratio 35%, alcohol 16 Rice used: 100% Yamadanishiki produced in Hyogo Prefecture Yeast used: In-house yeast Color Slightly transparent Aroma Subdued pineapple aroma Taste The attack is normal to weak, with a gentle sweetness spreading. Apple-like sweetness, sweetness comes first, followed by sourness and bitterness, and the aroma is also pleasant to the nose. Aftertaste Sourness and bitterness remain. Beautiful, calm and easy to drink. I felt strawberry-like after a day of drinking Good sake, well-balanced not too strong in flavor, so you can enjoy drinking or eating each item by itself I never get tired of drinking it. Next year, I will have the daiginjo one.

Japanese>English

Kudokijozu純米吟醸　酒未来

5/1/2024, 12:06:22 PM

Polishing ratio 50%, alcohol 17-18%. Rice used: 100% Sake Mirai Sake degree +1.0, Acidity 1.2 Yeast used: Ogawa No. 10 Color Slightly transparent Aroma Strong aroma of melon Taste Strong to normal attack, strong flavor Sourness and bitterness are more prominent than sweetness Aftertaste Bitterness remains Strong and intense flavor. As the second half of the bottle progresses, the taste becomes stronger and stronger, or rather, the bitterness comes out. I thought it was a sake with a gap between aroma and taste.

Japanese>English

Glorious Mt.Fuji純米大吟醸　無濾過生原酒　七星

4/29/2024, 10:03:55 PM

Polishing ratio 50%, Alcohol 16.8%. Rice used: 100% Yamagata Prefecture Izumi-no-Sato Sake meter: -12.0, Acidity: 1.6 Yeast used: Yamagata yeast Color Slightly transparent Aroma Apple aroma Taste Attack is normal, sweet and sour, aroma passes through the nose. Sweet, but the sourness is more impressive, sour or deep sourness, with some bitterness. Aftertaste Alcohol, bitterness and acidity remain. Strong Melon-like after one day

Japanese>English

KudokijozuJr.の超高精白株式会社　純米大吟醸

4/20/2024, 1:35:50 AM

Polishing ratio 29%, alcohol 15-16%. Rice used: 100% produced in Yamagata Prefecture Sake meter: -5, Acidity: 1.3 Yeast used: Ogawa No. 10 M310 Color Slightly transparent Aroma Melon aroma, slight alcohol Taste Strong attack, sweet and full-bodied, with a strong alcohol taste Strong sweetness, more acidity than other Kudojobu, bitterness of alcohol Aftertaste Bitterness remains Good as a mid-meal drink Strong taste Strong for its acidity Personally, I didn't like it very much.

Japanese>English

KudokijozuJr.のヒ蜜　純米大吟醸

4/15/2024, 9:40:09 PM

Polishing ratio 44%, alcohol 16-17%. Rice used: 100% Dewa Sanbaku Sake level: -15, Acidity: 1.3 Yeast used: 1801 M310 Color Slightly transparent Aroma Strawberry? Melon scent Taste Normal attack, light but strong sweetness Rounded sweetness, light acidity, and alcohol bitterness in the latter half. Sweetness≫sourness>bitterness Aftertaste Bitterness remains Food wine fat Nama-fume, 4-stage brewing

Japanese>English

Glorious Mt.Fuji純米大吟醸　無濾過生原酒　森のくまさん:熊太郎　熊本城復興記念酒2024

4/14/2024, 9:57:26 PM

Polishing ratio 50%, Alcohol 16.5 Rice used: 100% Mori no Kuma-san Sake meter: -8.0, Acidity: 1.7 Yeast used: Yamagata yeast Color Slightly transparent Aroma Fresh, spicy, melon-like aroma Taste Strong attack, strong at first but light afterwards Sweetness is sweet at first, but quickly fades, with a mild acidity and a firm, clear bitterness. Aftertaste Sourness and bitterness remain. Good as a mid-meal drink Sourness and bitterness do not interfere with food. It may go well with meat dishes.

Japanese>English

Glorious Mt.Fuji純米大吟醸　無濾過生原酒　愛山

4/8/2024, 9:10:00 PM

Polishing ratio 50%, Alcohol 16.7 Rice used: 100% AKS Aizan from Hyogo Prefecture Sake level: -6, Acidity: 1.7 Yeast used: Yamagata yeast Color Slightly yellow Aroma Strawberry scent Taste Strong attack, sweet and sour Strong sweetness, acidity complements the sweetness, alcohol bitterness sweetness>sourness>bitterness Aftertaste Sweetness and alcohol remain Food sake Fat to X Strong in flavor, but goes well with food. Strong, similar to Omachi It has a strawberry-like flavor.

Japanese>English

Kudokijozu純米大吟醸　亀仙人

3/26/2024, 9:45:45 PM

Rice polishing ratio 40%, alcohol 17-18%. Rice used: 100% Kame-no-o Sake meter: -5.0, Acidity: 1.3 Yeast M310 Color Slightly yellow Aroma Apple? Rice, sour aroma Taste Strong attack, spreading a mild sweetness Rice sweetness, moderate acidity, alcohol bitterness Sweetness>Sourness=Bitterness Aftertaste Sweetness persists, alcohol bitterness remains Well balanced, but sweetness takes center stage

Japanese>English

Kudokijozu出羽燦々33% 純米大吟醸　本生

3/26/2024, 9:21:26 PM

Polishing ratio 33%, alcohol 16-17%. Rice used: 100% Izuwasanbaku from Yamagata Prefecture Sake meter degree -5, Acidity 1.3 Yeast used: Ogawa No. 10, M310 Color Slightly transparent Aroma melon Taste Attack is normal to weak. Light and gentle sweetness spreads. Deep sweetness, alcohol enhances the sweetness, almost no acidity, bitter taste of alcohol Aftertaste Slightly acidic Food sake ○ March 3rd release Polishing ratio 33 Dewa Sanzan (33) Limited release to 33 stores 3,333 yen Sake that is particular about the "1" and "3 Easy to drink, good for beginners, delicious, and cost-effective Dewa Sanzaku is an excellent sake that can be used as both a mid-meal drink and an after-meal drink! Is it because the rice polishing ratio is 33%? You should buy this sake every year!

Japanese>English

Yamaboshi爆雷　純米辛口生原酒

Rokkasen Yamagata

3/26/2024, 9:01:13 PM

Rice polishing ratio 70%, alcohol 18 Rice used: Dewanosato Sake degree +28, Acidity 1.3 Yeast used: Beconia (University of Agriculture) Color Slightly transparent Aroma Almost like Daifuku (rice cake) Taste Attack is normal Some sweetness, almost no sourness and bitterness, some alcohol bitterness Aftertaste Excellent sharpness, some alcohol lingers Good as a food wine ◎〜○ Enhances the taste and aroma of food The driest sake in Japan It is also difficult to taste. Beautiful...or is it? Only full-bodied, mysterious deep taste Alcohol taste is there, aroma is gone. In a sense, it has no character. Maybe it is similar to rice shochu?

Japanese>English

Jokigen大吟醸

Sakata Shuzo Yamagata

3/26/2024, 8:50:33 PM