Minami純米吟醸 備前雄町50%精米
うましぶ
◎
SakenowaRecord your sake experiences and discover your favorites
Timeline
うましぶ
💮
Azumatsuru蝉しぐれスパークリング
酒太郎
I keep drinking summer sake. The name and label are cute. It was light in flavor and drank like a sparkling wine. I felt the sweetness at the kinky stage, but as it approached room temperature, the aroma of rice became stronger and both were delicious~!
Japanese>English
Meikyoshisui純米吟醸 山恵錦
うましぶ
○
Hoken純米酒 レトロ
うましぶ
◎
gucchi523
It has a robust taste but a refreshing drinking experience.
It has a strong sweetness and acidity, but it's so refreshing. I would like to pair it with strong dishes.
Japanese>English
Ohmine Junmai3粒 出羽燦々50 3grain DewaSansan
もよもよ
This is a summer sake version of Daimine, using Dewasanbara rice. Dewa Tsanzan is actually the first original Yamagata sake rice, and it is said to have been used for about 10 years. It is quite exciting that such rice is used in Yamaguchi Prefecture after going through the evaluation process. The specs are also Junmai Daiginjo specifications with a rice polishing ratio of 50%.
As one might expect, all of Omine's sake is refreshing and easy to drink. The sake is not heavy, and the acidity is slightly suppressed. It tastes like peach and a hint of apple. It has just the right amount of sweetness. I wonder if the water from Akiyoshidai is low in hardness.
It is not a strong type of water, so it may be easy to drink with sushi.
Japanese>English
Hanatomoe水酛✕水酛 2023 酵母無添加 火入
うましぶ
○
Hyakurakumon純米大吟醸 備前雄町50
うましぶ
◎
うましぶ
◎
Masaaki Sapporo
Good morning, Umashibu 😃Congratulations on 500 check-ins🎊Can't drink the cold Hokuto, haven't had it yet but it looks delicious 😋.
Japanese>English
うましぶ
Masaaki Sapporo, thank you for your congratulatory comments 🙇 Cold North Star is as spicy as it claims to be 😱 It's not the latest fad, but it's one of my personal favorites 😃If you get a chance, please visit ☺️
Japanese>English
Meikyoshisui純米吟醸 山恵錦
chippy01
4.0
もよもよ
It is a well-known Hikkami if you are going to do it with fish, but it is a delicious enough Hikkami even without fish involved. The flow chart label is Junmai Daiginjo Nakatori and the specs and obviously delicious specs, but the label is also pleasing to the eye. It is bottled and fired, so I guess it is bottle warmed and fired.
The taste is clean, not too acidic, and tastes like pear and melon. There is not much sweetness, so it would go well with a meal. It also has a moderate alcohol content and is very tasty.
I usually drink it chilled, but it is also delicious at room temperature. It seems to cover a wide range of dishes, not just fish.
Japanese>English
Daishinshu仕込六十一号 槽搾り 生詰
うましぶ
◎
もよもよ
This is Aizan main sake from one of my recent guesses, Masamune Instrument's Aizan. 80% or more of the sake is made from Aizan. Almost all Aiyama. It's the diamond of sake rice.
The gentle feeling when you drink it is typical of Musical Instrument Masamune. It also has a white wine-like feeling, but the sweetness and a bit of floridness give it a strawberry-like flavor. I feel that these characteristics become stronger at room temperature.
The alcohol content is 15%, and it can be drunk in a gentle way. It has a light fruity taste and is very easy to drink.
Japanese>English
Tedorigawa純米大吟醸 生原酒 百万石乃白
うましぶ
○
もよもよ
Higashitsuru is rapidly gaining popularity among my customers. This is a traditional sake made from the traditional sake yeast. The name "Namahashimoto" usually tends to give the impression of a classic sake, but what about this one?
When opened, it is a bit vigorous and you can feel a bit of a tangy carbonation. The taste is quite refreshing, with a banana or pear nuance without much acidity. It is not too sweet, so it is easy to enjoy.
At room temperature, it tastes a little like melon and is very tasty. It has a bit of a "sake yeast" character, but it is fruity and easy to drink. I wonder if it goes well with steak or heavy dishes. It was a delicious sake.
Japanese>English
うましぶ
◎
うましぶ
◎
Kokkenスワローラベル 純米吟醸原酒
うましぶ
◎
Kumakichi
Junmai Daiginjo specs at an unbelievably high cost of 1,760 yen!
Houou Mita Mikumari FLY HIGH THE 2nd
This is a new series of Houou Mita that was introduced at the Craft Sake Week and became a topic of conversation.
Mikumari, made with Nikko no Goshinsui water, had a freshness that was typical of a mineral, but also a freshness and sweetness of well-polished rice.
Japanese>English