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
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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
Taiyozakari純米吟醸 マイスターブレンド
うまから
Rice polishing ratio 60%, alcohol 15
Rice used: Niigata rice
Color
Almost transparent
Aroma
Mild rice aroma, pineapple flavor
Taste
Normal attack, bitterness comes later
Gentle rice sweetness, light acidity, and alcohol bitterness
Aftertaste
Sweetness and alcohol remain.
Food Sake
Sake is defeated, so it is best as a food wine.
a gift
Between modern and classic
gentle, beautiful, easy to drink, well balanced
I think the alcohol is noticeable
Japanese>English
Glorious Mt.Fuji純米大吟醸 無濾過生原酒 日乃輪
うまから
Polishing ratio 50%, alcohol 17
Rice used: 100% Tsuyahime
Sake meter degree -3.0, Acidity 1.4
Yeast used: Yamagata yeast
Color
Slightly transparent
Aroma
Gorgeous aroma of fresh pineapple
Taste
Strong attack, characterized by bitterness
Concentrated melon-like sweetness, which quickly fades away.
Sourness a little stronger than sweetness, rice bitterness and alcohol bitterness
Aftertaste
Bitterness remains
Food sake fat
Rice rice is not so sweet (it quickly fades away), and bitterness becomes stronger.
However, the sake level shows that it is sweet.
Japanese>English
Glorious Mt.Fuji純米吟醸 朝顔ラベル 生貯蔵限定品
うまから
Polishing ratio 50%, alcohol 15-16%.
Rice used: Miyamanishiki 78%, Yamadanishiki 22
Sake meter 0, Acidity 1.4
Yeast used: Association No. 10 yeast
Color
Slightly transparent
Aroma
Gorgeous aroma of strawberry
Taste
Sweet and sour at first, gradually disappearing
Rice sweetness, clear sourness, alcohol bitterness
Muscat-like? Sweetness >= acidity >= bitterness
Aftertaste
Good sharpness
Good as a food wine
Clean, refreshing, and easy to drink
The alcohol is a little noticeable.
The aroma of alcohol lingers in the nose after sipping.
Maybe good as a summer sake?
Japanese>English
Super Kudoki JozuJr.雄町30 純米大吟醸
うまから
Rice polishing ratio 30%, alcohol 16-17%.
Rice used: 100% Bizen Omachi
Sake degree -3.0, Acidity 1.3
Yeast used: Ogawa No. 10, M310
Color
Slightly transparent
Aroma
Gorgeous aroma of strawberry
Taste
Strong attack, sweetness spreading quickly, then light bitterness
Strawberry-like sweetness, a little sourness, and light bitterness
The less acidity, the more strawberry milk-like flavor can be felt.
Sweetness>Sourness>Bitterness
Aftertaste
Sweetness, a little alcohol lingers.
A good food sake
Strong sake taste, not bad, but...
Very tasty
Beautiful, strong, with a long-lasting sweetness.
Minty aroma in the nose after sipping.
Omachi and Aizan are better to drink by themselves.
Japanese>English
Glorious Mt.Fuji純米大吟醸 無濾過生原酒 ゼブラ
うまから
Polishing ratio 50%, Alcohol 16.9
Rice used: 100% Gohyakumangoku
Sake meter value: +3.0, Acidity: 1.6
Yeast used: Yamagata yeast
Color
Slightly transparent
Aroma
Grape scent
Taste
Attack is normal to weak. Light acidity is noticeable.
Sweetness is present but quickly fades, with an assertive acidity, rice, and alcohol bitterness.
Aftertaste
sharp, alcohol lingers
Food sake
Not at all distracting, the sake is defeated.
I think it's great for an unfiltered unpasteurized sake.
The sweetness is less noticeable than other Eiko-Fuji's, but the flavor is more noticeable.
It has a slight melon-like or plum-like taste.
It doesn't feel like an unfiltered raw sake, it's so light, refreshing, clean, and easy to drink.
I don't feel that much alcohol, so it's a scary sake.
It also seems to be quite dry, but still the sake level is +3.0.
I did not expect it to change so much just by changing the rice used, perhaps because it is Gohyakumangoku rice!
It was a complex sake that was difficult to taste.
Japanese>English
Glorious Mt.Fuji純米大吟醸 無濾過生原酒 Snake Eye
うまから
Polishing ratio 50%, Alcohol 16.9%.
Rice used: 100% Gunma Wakamizu
Sake degree +4.0, Acidity 1.9
Wine yeast
Color
Almost transparent
Nose
Gorgeous aroma of melon and muscat
A hint of snow cones...
Taste
Attack is normal, full-bodied sweetness.
After the sweetness finishes, there is a slight sourness.
After the sourness, there is a bitter taste of alcohol and rice.
Aftertaste
Killing, strong aftertaste
Good as a food wine
Clear and clean
Interesting taste changes after drinking
Sourness and bitterness give it a deep flavor.
There is a strong Eiko-Fuji-like flavor.
It can be enjoyed both as a stand-alone sake and as a mealtime drink.
It has a strong flavor, but it goes well with food.
On the rocks, the sweetness is reduced and the sourness comes out.
Japanese>English
Dewazakura純米大吟醸 亀の尾 山形限定
うまから
Polishing ratio 45%, alcohol 17
Rice used: 100% Japanese rice Kame-no-o
Sake degree -3.0, Acidity 1.8
Yeast used: Kyokai 1901
Color
Slightly yellow
Aroma
Pineapple, apple? Pineapple, apple?
Taste
Attack is normal. Light sweetness spreads quickly, strong alcohol.
Pear-like sweetness, acidity is slow, bitterness is felt from the beginning to the end.
Bitterness = sweetness > sourness
Lingering aftertaste
Bitterness and sourness remain for a long time.
Sake for eating
Sake is too strong
Well-balanced, strong in both taste and alcohol
Japanese>English
Glorious Mt.Fuji純米大吟醸 無濾過生原酒 極超新星
うまから
Polishing ratio 50%, alcohol 17.2%.
Rice used: 100% Setsuwakamaru
Sake meter: -3.0, Acidity: 1.5
Yeast used: Yamagata yeast
Color
Nearly transparent yellow
Aroma
Brilliant apple and pear aroma
Taste
Strong attack. Alcohol and sweetness come first, then the aroma comes in a rush.
Sweetness is apple-like, sharp and quickly disappears.
Sourness is light at first, but then gradually rises.
Bitterness is a light bitterness from the alcohol and rice.
Aftertaste
Killing, the alcohol feeling remains.
Food sake fat
Not too much of a fight
The taste is concentrated and intense.
Strong alcohol
Melon-like on the rocks, easy to drink Fat
Japanese>English