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SakenowaRecord your sake experiences and discover your favorites
うまからうまから
テイスティング初心者 テイスティングの練習と記憶の為に投稿します！ 同じお酒を投稿しても毎回テイスティングをしたいと思います。 個人の感想の為、間違ってても気にしないで下さいね。

Registered Date

Check-ins

136

Favorite Brands

4

Most Check-in Brands

Glorious Mt.Fuji
32(32%)
Kudokijozu
15(15%)
Yuki no Bosha
11(11%)
Dewazakura
7(7%)
Hatsumago
5(5%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
83(61.03%)
Akita
24(17.65%)
Miyagi
6(4.41%)
Niigata
5(3.68%)
Fukushima
4(2.94%)

Timeline

うまからうまから
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19
うまから
Color Light brown like old wine Aroma Rice, strong fermented aroma Taste Strong attack, with the aroma of rice followed by sweetness. Sweetness is followed by sourness and bitterness Classic sake Aftertaste Bitterness lingers Strong sake in both aroma and taste
Japanese>English
うまからうまから
Hideyoshi本醸造　生貯蔵酒　瓢箪
Suzuki ShuzotenAkita
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17
うまから
Rice polishing ratio 65%, alcohol 14 Rice used: Menkoina Sake meter degree +1.5, Acidity 1.3 Purchased during a visit to a sake brewery Very easy to drink, clean sake. The aroma is mild. You can feel the high level of sake making technique.
Japanese>English
うまからうまから
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13
うまから
Daiginjo 30 years sealed Polishing ratio 35%, Alcohol 16 Rice used: 100% Yamadanishiki Alcoholic Split with local friends Color is slightly yellowish Taste Gentle sweetness comes and goes quickly. Almost no sourness or bitterness? There was a lingering caramel flavor at the end. The more it matures, the more it tastes like whiskey...it was a very valuable experience.
Japanese>English
うまからうまから
Glorious Mt.Fuji純米大吟醸　無濾過生原酒　酒未来　2023純米大吟醸原酒生酒無濾過
Fuji ShuzoYamagata
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29
うまから
Polishing ratio 50%, alcohol 16.8%. Rice used: 100% Sake Mirai Sake meter: -4, Acidity: 1.5 Yeast used: Yamagata yeast Color Almost transparent Aroma Gorgeous aroma of pineapple Taste Strong attack, clean sweetness without any peculiarities. The aroma on the nose after putting it in the mouth is also good. The taste is strong and sweet, reminiscent of pineapple and muscat, with a tangy acidity on the tongue. After the acidity comes bitterness. Aftertaste Sweetness and bitterness remain. Good as a food wine Strong but not heavy flavor. Easy to drink, and it is easy to drink on the rocks.
Japanese>English
うまからうまから
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21
うまから
Color Almost transparent Aroma Mild rice aroma Taste Normal attack? Weak? Sake with a gentle acidity The sweetness is light, but the lactic acidity is a bit harsh on the tongue and throat, and there is a bitter taste from the alcohol. Aftertaste The acidity lingers in the back of the throat. Food sake fat The acidity is more noticeable than other flavors, but it is not tiring and surprisingly easy to drink.
Japanese>English
うまからうまから
Mimurosugi純米吟醸　山田穂
Imanishi ShuzoNara
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24
うまから
Polishing ratio 60%, alcohol 13 Rice used: 100% Yamadaho Color Almost transparent Aroma Strong banana aroma Taste Attack is normal, aroma is strong Bitter chocolate banana, anyway it has a strong banana taste, the aroma is stronger than the taste Light sweetness of banana and bitter taste of alcohol Maybe a little sourness. Aftertaste Surprisingly sharp Good as a food wine
Japanese>English
うまからうまから
Toyobijin醇道一途　純米吟醸　愛山
Sumikawa ShuzojoYamaguchi
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25
うまから
Polishing ratio: 40% for Koji rice, 50% for Kake rice Alcohol 16 Rice used: 80% Aizan Color Almost transparent Aroma Gorgeous aroma reminiscent of peaches and strawberries Taste Weak attack, with a noticeable sweetness and acidity. Light sweetness reminiscent of sweet muscat, with equal amounts of sourness and bitterness, giving the impression of a beautiful sake. Aftertaste Good sharpness, a little bitterness and alcohol lingers Food sake fat Strong aroma with a wonderful nose.
Japanese>English
うまからうまから
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18
うまから
Polishing ratio unknown Alcohol 15 Alcoholic Color Almost transparent Fragrance Gorgeous aroma, like rumney or pancake Taste Attack: Normal Sweetness comes, followed by a little sourness, then bitterness. Lightly sweet, apricot-like; bitterness seems to be about the same as sweetness Aftertaste Sweetness and bitterness remain moderately Good as a food wine
Japanese>English
うまからうまから
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19
うまから
Rice polishing ratio 55%, alcohol 14 Rice used: Miyamanishiki Sake meter degree +4, Acidity 1.1 Yeast used: In-house yeast Alcoholic Color Almost transparent Fragrance Melon aroma Taste Weak attack, sweetness is prominent Light melon? There is a sweetness of rice, which disappears quickly. There is also a lactic acidity, and almost no bitterness, but there is a bitter taste of alcohol. Beautiful sake lingering aftertaste Good sharpness Good as a food wine Does not interfere with ingredients Very easy to drink and beautiful Very tasty I thought it was a good use of arugula.
Japanese>English
うまからうまから
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19
うまから
No indication of rice polishing ratio Alcohol 15 Rice used: 100% Yamagata rice Sake degree +5 Alcoholic Color Almost transparent Aroma Banana, vanilla aroma Taste Weak attack. Slightly sweet with a light banana flavor, little acidity, and a light bitterness that is not unpleasant. Aftertaste Alcoholic aftertaste Food sake fat A classic sake that is close to the middle of the range, similar to Koshino-Kanbai.
Japanese>English
うまからうまから
Glorious Mt.Fujiなまいき　純米酒　生酒
Fuji ShuzoYamagata
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27
うまから
Rice polishing ratio 70%, alcohol 14 Sake meter degree: ±0, Acidity: 1.1 Yeast used: Yamagata yeast Color Pale yellow Aroma Mild aroma of rice and alcohol Taste The attack becomes stronger later on. Light sweetness of rice, bitterness is not so strong, but there is a bitterness like alcohol. Not much acidity. Aftertaste Taste and aroma of alcohol remain. Fat as a food wine Goes well with meat dishes Between classic and modern The taste and aroma are light, but the alcohol taste is noticeable. Even on the rocks, you can hardly taste the acidity, which makes you feel the acidity is really low.
Japanese>English
うまからうまから
Glorious Mt.Fuji純米吟醸　無濾過生原酒　SHOOTING STAR 限定品
Fuji ShuzoYamagata
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28
うまから
Polishing ratio 60%, alcohol 16.8%. Rice used: 100% Haenuki grown in Yamagata Prefecture Sake meter: -2.0, Acidity: 1.4 Yeast used: Yamagata yeast Color Slightly pale yellow Aroma Melon aroma (with a hint of pineapple) Taste The attack is strong, with a strong aroma, sweetness, and bitterness. The sweetness of melon is lightly followed by bitterness, and the acidity is only slightly noticeable. Aftertaste Bitter taste and alcohol lingers. Food sake The light sweetness and bitterness of this sake do not interfere with meals. It is similar to "Kudokidokutei". Is the bitterness strong because it is not made from rice suitable for sake brewing? Maybe many summer sakes are bitter...?
Japanese>English
うまからうまから
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21
うまから
Polishing ratio 50%, Alcohol 15 Rice used: 100% Fukushima-produced Yumeko Color Almost transparent Aroma Gorgeous aroma of muscat, with a thin pineapple note Taste Gentle on the attack, with a soft sweetness and aroma. Gentle sweetness of Muscat with a hint of sourness. Bitterness lasts from the beginning to the end. Aftertaste Alcoholic and bitter taste lingers. Good to excellent as a food wine The aroma and taste are not too strong and do not interfere with food. Very easy to drink on the rocks Personally, I prefer the special junmai. I thought the bitterness was a characteristic of this sake.
Japanese>English
うまからうまから
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27
うまから
Polishing ratio 50%, alcohol 17 Rice used: Domestic rice Yeast YK-2408 Alcoholic sake Color Almost transparent Aroma Gorgeous melon (melon was felt behind the aroma of alcohol and rice) Taste The attack is strong, and the aroma and sweetness are the first to hit. The sweetness is grape-like, but not too strong, the acidity is clean, and there is a bitter taste like bitter chocolate. It tastes like white wine... I felt it was balanced by the acidity to make it not too sweet. Aftertaste Surprisingly sharp, leaving a moderate bitterness. Food sake ◎〜◯ Strong sake aroma and taste, but goes surprisingly well with food. It becomes beautiful and very easy to drink when served on the rocks. Lactic acid is also easily felt. I drank it with soda water at a ratio of 1:1. It became like Mio and recommended for sake beginners. I imagined that it would be very sweet because it is a kijozo sake, but surprisingly it was enjoyable as it was. Personally, I thought it was one of Dewazakura's most delicious sake. There is another type of kijo-shu as well, which I would like to enjoy at a later date! Yeast YK-2408: High malic acid producing yeast
Japanese>English
うまからうまから
Yuki no Bosha純米吟醸　山田穂　無濾過生原酒
Saiya ShuzotenAkita
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27
うまから
Polishing ratio 55%, Alcohol 16 Rice used: 100% Yamadaho from Hyogo Prefecture Sake meter value: +2.5, Acidity: 1.5 In-house yeast Yamadaho is the mother variety of Yamadanishiki. Color Pale yellow Aroma Gorgeous pineapple Taste Pineapple aroma and sweetness that is not too strong on the attack. The sweetness of pineapple is light and refreshing, and the bitterness is stronger than the sourness. After the sweetness disappears, the bitterness is noticeable. Easy to drink and goes down well. Aftertaste The sweetness is well balanced and the bitterness remains. Best as a food sake Sake overpowers food Personally, it is the best summer sake. Low acidity, light taste, gorgeous aroma. It is like a Junmai Ginjo with less sweetness and more bitterness. I like both the Ginjo and the Yamahai of Yukino Kayasha very much!
Japanese>English
うまからうまから
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20
うまから
Rice polishing ratio 55%, alcohol 16 Rice used: Gohyakumangoku, Yamadanishiki Sake meter degree +7 Alcoholic Color clear Aroma Rice, alcohol, banana Taste Gentle rice sweetness on the attack Light rice sweetness, with a hint of banana. Sourness and bitterness are not so strong, but they are equally strong. Well balanced sweetness, acidity and bitterness Classic type with richness and umami. Aftertaste Bitter chocolate, banana-like feeling remains Famous for its light and dry taste, but with a deep umami of rice. It also has a classic type of richness.
Japanese>English
うまからうまから
Dewazakura桜花吟醸酒　本生
Dewazakura ShuzoYamagata
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うまから
Polishing ratio 50%, Alcohol 15 Rice used: Yamagata rice Sake degree +5, Acidity 1.2 Yeast: Ogawa yeast Alcoholic Color Almost transparent Fragrance Melon, floral to normal Taste The attack is strong, the aroma is strong, but the taste is light. A little after drinking, melon, light pineapple sweetness and bitterness spread at the same time, acidity and bitterness are equally strong. Aftertaste The sweetness is sharp, followed by sourness and bitterness. From the sake level and acidity, I thought it would be a light dry sake, but it seems to be a mellow dry sake. Sake with brewer's alcohol added has a somewhat plum wine-like taste, perhaps because the alcohol gives it depth.
Japanese>English
うまからうまから
KudokijozuJr.愛山33%純米大吟醸
Kamenoi ShuzoYamagata
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40
うまから
Polishing ratio 33%, Alcohol 16-17%. Rice used: 100% Banshu Aiyama Sake level: around -10, Acidity: 1.2 Yeast M310, 1801 Namafume Color Almost transparent Nose Pineapple, melon Strength between floral and normal Taste The attack is strong, with a strong aroma and sweetness. The deep sweetness of melon is followed by bitterness. Aftertaste Bitterness lingers. Food sake ◯-△ The strong aroma and taste may seem incompatible with food, but the sweetness and bitterness can be surprisingly compatible with food. Personally, it is the best Kudoki-ue sake I have ever tasted. Sweetness, bitterness, and sourness are the main characteristics of Kudokutei, but Aizan's sweetness plays a leading role and you can taste a deeper sweetness compared to other Kudokutei. The sweetness is not a harsh sweetness, but a deep sweetness. Is it the difference of sake rice or yeast? This Kudokidokiwai tastes and smells more like melon than pineapple. I wonder if it's a mellow sweet sake... but it doesn't have any acidity. But I prefer sakes without acidity, so I think I will continue to look for such sakes in the future.
Japanese>English
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