うまから
We had it at a tavern.
Fruity aroma
Low acidity, easy to drink
sweet and bitter
Delicious
Japanese>English
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Glorious Mt.Fuji純米大吟醸 無濾過生原酒 龍吟虎嘯
うまから
Polishing ratio 50%, Alcohol 16.3%.
Rice used: 100% Hashu Honor produced in Yamagata Prefecture
Sake meter: -7.0, Acidity: 1.6
Yeast used: Yamagata yeast
Color
Almost transparent
Aroma
Fresh pineapple aroma
Taste
Strong attack, sweet with a long finish.
Sweetness is strong at the beginning and slowly fades away.
Moderate acidity, with a lingering bitterness from beginning to end.
Lingering aftertaste
Alcohol lingers for a long time.
Good as a mid-meal drink
Complex taste, difficult to taste
Alcoholic and pungent
It is similar to rice, and has a full-bodied flavor.
Hashu Homare
Bred by Tatsugoro Takagi of Takagi Sake Brewery
Japanese>English
Glorious Mt.Fuji純米大吟醸 無濾過生原酒 森のくまさん おりがらみ 妙延
うまから
Polishing ratio 50%, Alcohol 16.8%.
Rice used: 100% Kumamoto grown Mori no Kumasan
Sake degree -4.0, Acidity 1.5
Yeast used: Yamagata yeast
Color
Nigori (cloudy), oozy, almost calpis-like
Aroma
Aroma of Japanese pear
Taste
Strong attack, sweetness followed by bitterness, slight effervescence
The sweetness is a light sweetness of Japanese pear and remains until the end.
Sourness is strong, with a bitter taste that changes to an alcoholic bitterness.
Lingering
The bitterness remains.
Good as a mid-meal drink ◯-△.
Easy to drink on the rocks
The Eiko-Fuji style sake.
Personally, it is the most delicious ogara-mi sake I've ever tasted.
Japanese>English
うまから
Polishing ratio 50%, Alcohol 16
Rice used: 100% Omachi
Color
Slightly yellow
Aroma
Fresh melon aroma, with a hint of strawberry milk.
Taste
Attack is normal
Sweet, strawberry-like, with a hint of richness later on.
Sweetness is mildly spreading, with a refreshing acidity, rice and alcohol bitterness.
Aftertaste
Good sharpness
Good as a mid-meal drink
Aroma is weak because it is fire-aged
Well balanced
Sweet and bitter
Japanese>English
Roman純米吟醸 一回火入れ
うまから
Polishing ratio 55%, alcohol 15
Rice used: Koji rice: 20% Gohyakumangoku
Kake rice: Yumenokou 72%, Himenomochi 6%.
Yeast: Utsukushima dream yeast
Single-stage fire-fired, glutinous rice, four-stage brewing
Color
Almost transparent
Aroma
Melon, pineapple aroma
Taste
Strong to normal attack, spreading sweetness
Muscat, peach-like sweetness
Acidity reminiscent of muscat, bitterness of rice and alcohol
Aftertaste
Long, with lingering sweetness and bitterness
Good as a mid-meal drink
Sweetness>sourness>bitterness
Sweetness >> acidity >> sweetness and bitterness
Characterized by a refreshing, yet present sweetness.
The four-stage glutinous rice brewing process may be responsible for the strong sweetness.
I like it as a sake.
Japanese>English
うまから
17% alcohol
Calpis for adults
After the sweetness, the bitterness comes more than the sweetness.
But it's not too bitter.
It is easier to drink than I expected.
Japanese>English
うまから
Rice polishing ratio 65%, alcohol 15.5
Color
Almost transparent
Aroma
Banana, rice bran-like aroma
Taste
The attack is normal, with a banana-like sweetness that fills the mouth.
The sweetness is the strongest, but it is not unpleasant.
The bitterness may remain, and the aroma may be strong after the mouthful.
Japanese>English
うまから
Polishing ratio 35%, alcohol 17
Rice used: 100% Yamadanishiki produced in Hyogo Prefecture
Sake meter value: -1 to +2, Acidity: 1.1 to 1.3
Alcoholic
Strong attack, sweet flavor
Deep sweetness of Japanese pear and rice, light acidity, bitter bitter aftertaste
Sake specs for a sake competition
Fruity? Or is it a deep sweetness of pure rice?
It was characterized by an elegant deep sweetness.
It gave the impression of being beautiful and thick.
Japanese>English
Nito純米吟醸 山田錦五十五
うまから
Rice polishing ratio 55%, alcohol 16
Color
Almost transparent
Fragrance
Aroma of Japanese pear
Taste
Attack is normal,
Muscat-like sweetness and acidity, followed by bitterness.
Japanese>English
Glorious Mt.Fuji純米吟醸 無濾過生原酒 おりがらみ 白燿
うまから
Polishing ratio 60%, alcohol 16.9%.
Rice used: 100% Miyamanishiki from Nagano Prefecture
Sake meter: -5.0, Acidity: 1.8
Yeast used: Yamagata yeast
Color
Nigori, Calpis water, floating ooze
Aroma
Calpis? Slight aroma of yogurt with a hint of apple
Taste
Strong attack, slightly carbonated
Sweetness is a little sweet, acidity is felt later, bitter taste of rice, bitter taste of alcohol
Close to group fruit?
Bitter>sour>sweet
Aftertaste
Bitterness persists
Good as a food wine
Not too much of a distraction.
The alcohol is noticeable and the bitterness is strong.
The sake is supposed to be sweet according to the sake level, but you don't feel it that much because the other flavors are strong.
Is it because the cask itself is a lump of sugar?
It tastes like calpis at first.
Personally, I think Miyamanishiki tastes bitter.
Nigori tends to be bitter.
However, this bitterness complements food as a food sake.
Almost the same specs as Senryu, milling ratio, rice used, yeast
The strength of the aroma is completely different.
Nigori's aroma is slightly weaker than Senryu's.
Sugar content, acidity, and alcohol are higher in Hakuyo
I learned a lot by drinking and comparing
Japanese>English
うまから
Polishing ratio 60%, alcohol 16.6
Rice used: 100% Miyamanishiki from Nagano Prefecture
Sake meter: -2.0, Acidity: 1.6
Yeast used: Yamagata yeast
Color
Almost transparent
Aroma
Pineapple aroma
Taste
Strong attack, full-bodied rather than sweet
Sweetness is clear, acidity is clear and light
Deep bitterness, bitter
Bitter>Sweet>Sour
Aftertaste
Bitter taste, lingering alcohol aroma
Food wine fat
Strong alcohol and bitterness, but deep flavor
Sweet taste, but the bitterness is strong and inconspicuous
Reasonable price
Japanese>English
Kudokijozu純米大吟醸 しぼりたて 生酒
うまから
Polishing ratio 50%, alcohol 16-17%.
Rice used: 100% Yamadanishiki produced in Hyogo Prefecture
Sake meter: around -5.0, Acidity: 1.3
Yeast used: Ogawa 10, M310
Color
Almost transparent
Aroma
Apple and strawberry aroma
Taste
Normal attack, gentle sweetness.
Melon-like sweetness, well-balanced acidity, some bitterness, alcohol bitterness in the second half
Sweetness >> Bitterness >> Acidity
Lingering aftertaste
Sweetness and bitterness remain.
Food sake ◯-△
Sweetness is strong and long-lasting, lasting from beginning to end.
Sweetness and a slight bitterness persist.
It was a very drinkable sake.
Japanese>English
Glorious Mt.Fuji純米大吟醸 無濾過生原酒 ALCHEMIST 2023
うまから
Polishing ratio 50%, Alcohol 16.9
Rice used: 100% Yamadanishiki
Sake meter degree: 0.0, Acidity: 1.5
Yeast used: Yamagata yeast
Color
Almost transparent
Aroma
Apple and strawberry aroma
Taste
Strong attack, with interesting changes in sweetness.
Melon-like sweetness at first, becoming strawberry-like in the second half.
Light, not so noticeable acidity, full-bodied bitterness, with some alcohol bitterness.
Aftertaste
Some alcohol lingers.
Good as a mid-meal drink
Maybe because it is unfiltered raw sake, it has a strong flavor and is very drinkable.
It is just like Eiko-Fuji.
It has a slight alcohol taste.
I would like to drink it on the rocks.
Japanese>English
うまから
Polishing ratio 50%, Alcohol 16
Rice used: 100% Bizen Omachi produced in Okayama Prefecture
Sake meter degree +4, Acidity 1.4
Yeast used: In-house yeast
Namafume
Color
Almost transparent
Aroma
Fresh pineapple aroma
Taste
Normal attack, clean sweetness, acidity
Strawberry-like sweetness, with a second level of deep sweetness
Sourness is clean and noticeable later on.
A little alcohol-like bitterness
Aftertaste
Alcoholic aroma and bitterness remain.
Good as a food wine
Beautiful, clear, strawberry, easy to drink
Kirei, Sukidoki de Sake
It can be drunk both as a stand-alone sake and as a food wine!
The aroma and taste are strong, but it is good as a food sake!
Japanese>English
Dewazakura貴醸酒 SWeeeeeT MATURED
うまから
Polishing ratio 50%, Alcohol 17
Alcoholic
2015BY
Color
Brandy-like color
Aroma
Strong aroma reminiscent of black vinegar, brown sugar plum wine, and brown sugar shochu
Taste
Strong attack, full-bodied, thick and sweet.
The sweetness is strong, like honey or brown sugar. After the sweetness, there is a refreshing acidity, bitter but not unpleasant, almost caramel-like bitterness.
Slightly alcoholic.
Aftertaste
Long aftertaste of sweetness and bitterness.
Food sake: ✖️
Alone, after dinner
Straight ◎ Satisfying in small quantities
Easy to drink than straight on the rocks
Carbonated ◯-△ Bitterness becomes more noticeable
Vanilla ice cream ◎ Good as whiskey
Personally, I thought it tasted best served over ice or on the rocks.
I liked that it can be enjoyed in various ways.
I prefer unaged kijoshu.
Japanese>English
Yuki no Bosha美酒の設計 純米吟醸
うまから
Polishing ratio 55%, alcohol 16
Rice used: 100% Yamadanishiki produced in Hyogo Prefecture
Yeast used: In-house yeast
Color
Slightly yellow
Aroma
Gorgeous aroma of strawberry
Taste
The attack is strong and sweet.
Sweetness like apple, a hint of sourness, and a bit of bitterness in the second half.
Slightly alcoholic
Aftertaste
Quenching
Good as a food wine
Beautiful, no peculiarities, easy to drink
Characterized by a strong bitterness
It is rather dry.
I heard that they also have fresh sake, so I would like to buy it if I see it
Japanese>English
うまから
Polishing ratio: Koji rice 55%, Kake rice 58
Alcohol 16
Rice used: Gin no Sei Akita Sake Komachi
Nama Sake
Color
Almost transparent
Aroma
Melon, pineapple aroma
Taste
Normal attack, with a noticeable sweetness
Melon sweetness, followed by sourness and alcohol bitterness
Aftertaste
Alcohol lingers a little.
Food wine fat
Aroma of alcohol remains
Easy to drink, clean
Good cost performance
Is it the difference between nigori and filtration since the specs are similar to those of Sasanigori?
Japanese>English
Fusano KankikuOCEAN99 銀海 Departure 無濾過生原酒
うまから
Rice polishing ratio 55%, alcohol 15
Color
Almost transparent
Aroma
Pineapple, pear and melon aroma
Taste
Attack is normal to weak, with a clear acidity that is noticeable.
The sweetness is reminiscent of melon and muscat, and quickly fades. The acidity continues from start to finish, with a slight alcohol bitterness at the end.
Lingering aftertaste
The acidity remains.
Food Sake
Not disturbing at all
More of a modern dry sake
Elegant taste, clean, easy to drink
White wine-like?
It was not that sweet sake.
Japanese>English
にーさん
Good evening, Umakara-san.
I drank a nigori Shiraginkai the other day and it was very sweet, but this one is crisp. I would like to try this one if I can find it!
Japanese>English
Ippakusuisei特別純米酒 ささにごり
うまから
Polishing ratio: Koji rice 55%, Kake rice 58
Alcohol 16
Rice used: Gin no Sei, Akita Sake Komachi
Sake degree +3, Acidity 1.0
Nama Sake
Color
Slightly white and cloudy
Aroma
Gorgeous aroma of Yubari melon
Taste
Attack is strong to normal Taste is rich, sweet and sour
Clean sweetness, quickly fades, acidity is noticeable, slight bitterness at the end
Aftertaste
Bitter taste of alcohol remains
Food sake
Alcoholic, but not bad.
Well-balanced, with a strong nigorigo taste.
Because it was a new sake, the bitterness of the nigorigo taste was not so strong, so it tasted good.
It is not sweet.
It tasted a bit like Eiko-Fuji... probably because of the strong taste.
Japanese>English
Dewanoyuki純米酒 甘口生酛
うまから
Rice polishing ratio 65%, alcohol 14-15%.
Color
Slightly yellow
Aroma
Gorgeous aroma of rice and pear
Taste
Normal to weak attack, light sweetness and acidity
Strong sweetness of rice, acidity with presence, and light bitterness, but the bitterness of alcohol remains in the latter half.
Aftertaste
Alcoholic bitterness remains
Good as a food wine
At first, it tastes like a classic sake, but it also has modern elements.
The sweetness and acidity are strong.
Modern sake with a strong sweetness and acidity.
Japanese>English