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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

164

Favorite Brands

4

Most Check-in Brands

Glorious Mt.Fuji
34(29.82%)
Kudokijozu
21(18.42%)
Yuki no Bosha
13(11.4%)
Dewazakura
7(6.14%)
Hatsumago
5(4.39%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Yamagata
95(57.93%)
Akita
32(19.51%)
Miyagi
9(5.49%)
Fukushima
5(3.05%)
Niigata
5(3.05%)

Timeline

うまからうまから
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27
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
うまからうまから
Dewazakura貴醸酒　SWeeeeeT MATURED
Dewazakura ShuzoYamagata
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21
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
うまからうまから
Yuki no Bosha美酒の設計　純米吟醸
Saiya ShuzotenAkita
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21
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
うまからうまから
Ippakusuisei特別純米酒　良心
Fukurokuju ShuzoAkita
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25
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
うまからうまから
Fusano KankikuOCEAN99 銀海　Departure 無濾過生原酒
Kankiku MeijoChiba
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30
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
うまからうまから
Ippakusuisei特別純米酒　ささにごり
Fukurokuju ShuzoAkita
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27
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
うまからうまから
Dewanoyuki純米酒　甘口生酛
Watarai HontenYamagata
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23
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
うまからうまから
Taiyozakari純米吟醸　マイスターブレンド
Taiyo ShuzoNiigata
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17
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
うまからうまから
Glorious Mt.Fuji純米大吟醸　無濾過生原酒　日乃輪
Fuji ShuzoYamagata
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25
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
うまからうまから
Glorious Mt.Fuji純米吟醸　朝顔ラベル　生貯蔵限定品
Fuji ShuzoYamagata
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27
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
うまからうまから
Super Kudoki JozuJr.雄町30 純米大吟醸
Kamenoi ShuzoYamagata
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24
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
うまからうまから
Glorious Mt.Fuji純米大吟醸　無濾過生原酒　ゼブラ
Fuji ShuzoYamagata
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25
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
うまからうまから
Glorious Mt.Fuji純米大吟醸　無濾過生原酒　Snake Eye
Fuji ShuzoYamagata
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27
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
うまからうまから
Dewazakura純米大吟醸　亀の尾　山形限定
Dewazakura ShuzoYamagata
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22
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
うまからうまから
Glorious Mt.Fuji純米大吟醸　無濾過生原酒　極超新星
Fuji ShuzoYamagata
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25
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
うまからうまから
Kudokijozuくどき上手Jr.の四年目の夏　純米大吟醸
Kamenoi ShuzoYamagata
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26
うまから
Polishing ratio 44%, Alcohol 16-17%. Rice used: 100% Yamadaho Sake meter: -5.0, Acidity: 1.3 Yeast used: Ogawa No. 10 M310 Namafume Color Slightly transparent Aroma Brilliant, fresh pineapple aroma Taste Attack is gentle, sweet and bitter - sweet and sour, aroma comes later Gentle sweetness from the pineapple, with a light acidity that complements the sweetness...I think. Slightly strong bitterness Sweetness>bitterness>sourness Food wine fat Exquisite balance, the best taste
Japanese>English
うまからうまから
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18
うまから
Rice polishing ratio 55%, alcohol 18 Aged sake brewed in 2002 21 years old sake Color Yamabuki hue, lighter than whisky Aroma Strong aroma similar to that of plum wine, unique to old sake Taste Strong aroma, but the attack is like a calmed-down version of classic sake. Caramel-like savory sweetness with a hint of pudding. Slightly acidic, with a light caramelized bitterness. Aftertaste Killing, lingering bitterness... Food wine fat Surprisingly, it doesn't interfere with food. Slightly weak whiskey Like a blend of plum wine and whiskey... Strong aroma
Japanese>English
うまからうまから
Hideyoshi特別純米酒　ヒデヨシクラウド
Suzuki ShuzotenAkita
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20
うまから
Rice polishing ratio 60%, alcohol 15 Autumn Agari Color Slightly yellow Smell Strong rice aroma Taste Weak attack, gentle sweetness spreads. The sweetness of the rice spreads, followed by a light acidity and caramel-like bitterness. Aftertaste Taste recedes once Aroma remains strong Pudding-like taste in the second half Between classic and modern, or more like classic. The change in taste was interesting.
Japanese>English
うまからうまから
Hiraizumi特別本醸造　山廃本仕込
HiraizumihonpoAkita
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21
うまから
Polishing ratio 60%, alcohol 15 Rice used: 100% sake brewing rice Sake degree +3.0, Acidity 1.6 Alcoholic Color Slightly yellow Aroma Strong aroma of rice Taste Attack is normal, sweetness quickly fades and acidity comes later. Sweetness is a light sweetness of rice, acidity is light but lactic acidity can be felt. Bitterness has a little bitterness from alcohol. Aftertaste Good sharpness Between classic and modern The acidity is the strongest, but the light acidity makes it easy to drink and balanced.
Japanese>English
うまからうまから
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21
うまから
Rice polishing ratio 55%, alcohol 15.5 Alcoholic Color Almost transparent Aroma Strong rice aroma Taste Aroma of rice, sweetness comes in a flash and disappears quickly Classic sake Sourness and bitterness are low, and the aroma remains strong. Alcohol is perceptible. Aftertaste Good sharpness, alcohol and bitterness remain slightly
Japanese>English
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