うましぶ
◎
SakenowaRecord your sake experiences and discover your favorites
Timeline
もよもよ
Yuri Brewing" must be a sake with special feelings, given that it is named after the brewery's head brewer. The concept is to make sake with local rice and water, and they use brewing water pumped up from 150 meters underground. The production volume is also extremely small, with only about 200 kilograms of sake brewed, and the customizability that is the strength of the small rods allows them to push the uniqueness of the brewery that they are particular about to the forefront. This is a winter-only sake.
Although not stated in the specs, the sake has a negative sake degree, which is rare for a sake brewed with yakumi. In fact, the citrus acidity and cleanness were my first impression. It is a sharp and easy-drinking sake.
I purchased this sake based on the "maiyaki" pop-up at a liquor store I trust, and it was actually delicious. It seems to go well with a wide range of dishes.
Japanese>English
酒太郎
A sake that can be drunk cold while it is not yet cold at the bottom of the bottle. It is well-balanced, so it seems to go well with all genres of sake. It has a rather distinct flavor, so it would probably go better with oden and sashimi.
Japanese>English
もよもよ
This is the last of Akabu's new sake three-step series. 3 years in a row we have received different new sake, and we finally complete the three. Akabu's new sake, Nakadori, directly bottled, Junmai Ginjo, and everyone can agree on the specs.
When you drink it, it is a clean and beautiful sake, not too sweet. It tastes melon-like, which is typical of Akabu, but it also has a peach-like sweetness. The acidity is not too strong. It is very tasty. It also has the juiciness of raw sake.
I think they used Iwate yeast, but I think Akabu has a different taste from the basic low acidity and gorgeous fruity. If it were a dish, I think it would go well with creamy potage or gratin.
Japanese>English
Juyondai中取り上諸白 播州愛山 純米大吟醸酒
もよもよ
This is a limited series for the 20th anniversary of the "Takachiyo" brand, a test brew in small tanks of about 400 bottles of 720 ml. The one that was popular there will be established as a regular sake as one of the types for the 2028-29 season. There is a note on the label warning against spewing, so we expect it to be highly carbonated. The alcohol content is quite low at 10%. So this one has a melon and muscat image.
When opened, the carbonation is quite strong, so if you open it normally, you will have to be careful not to spill it. The taste is quite light and easy to drink, a bit like a creamy melon soda. I don't think I can detect much muscat.
We had it with many people, and they gave it a very high rating. People who are not used to drinking sake were especially into it. I don't know which one will become a regular sake, but I'm looking forward to it.
Japanese>English
もよもよ
Yumiko Kodama, who moved here from Tokyo, was in charge of this neo. I wonder what it will be like, Yamahai made with Omachi, which is easily soluble in water. By the way, although it is not on the label, it is said to be fresh-pressed.
The slight bubbles and low alcohol content give it a clean and refreshing taste. It is quite light for an Omachi Yamahai sake. It is complex with creaminess and acidity, but it tastes like Calpis mixed with melon, apple, and pear.
The low alcohol content makes it easy to drink, and it is easy to drink. It seems to go well with refreshing dishes. It would certainly go well with marinades.
Japanese>English
chippy01
4.3
chippy01
Cold 3.9
Warmed 4.1
Japanese>English
もよもよ
Kameizumi is a pineapple-like, fruity, penetrating sake made with CEL-24 yeast. This is a series of different rice varieties, and uses Gin-no-Yume developed in Kochi.
As for the taste, it is as fruity as ever. It also has a mild sweetness and a honey-like flavor. It is a fruity pineapple honey juice without bitterness.
It has a taste that sets it apart from others, yet it is not sharp with strange habits, and even beginners will say it is delicious. No wonder it is so popular.
Japanese>English
もよもよ
Ko-ken Nobuko is a rice made in Akita, Japan. It is characterized by its cool name and rarity. Naturally, this turquoise is also a valuable sake, and it is distributed preferentially within the prefecture and is hard to find outside the prefecture. On the back of the label, there is a note about the Yasuda brothers who produced the rice. This brewery is interesting because the president has such a sense of humor.
As for the taste, it seems to be characterized by a refreshing acidity. This one tastes like green apple and grapefruit, not too sweet and refreshing. It does not have much bitterness, and is refreshing yet fruity and delicious.
Japanese>English
gucchi523
Quite light, gorgeous and easy to drink. White grape, white wine-like, would like to match with sashimi. I would like to repeat.
Japanese>English
ばび
Easy to drink
Just the right amount of sweetness
It has a lingering aftertaste.
It can be drunk alone or with food.
It is a stable taste.
The sake brewery that makes shochu is also a serious sake brewery.
that makes shochu are now well established in the marketplace.
Organic wine and even single malt whiskey
and even single malt whiskey
and even single malt whiskey
Polishing ratio 50%.
15% alcohol by volume
Japanese>English
もよもよ
When I purchased this bottle at the liquor store, I was told that it was delicious. I have had Tomikucho several times, and I have the impression that it has a refreshing sweetness and flavor, and is excellent as a food sake. I have been particularly interested in Akisakura.
It tastes like melon or persimmon, with a sweet and umami flavor that is well rounded. It is fruity, with a hint of koji flavor in the aftertaste. I wondered if the taste had been mellowed by letting it sit until autumn. There is no bitterness, and while the flavor is rich, the aftertaste is refreshing.
It was the kind of dish that made me want to have another glass. It would go well with anything, such as grilled swordfish, sushi, or simmered dishes.
Japanese>English
もよもよ
Aikoku No. 3 is an ancient variety grown in Tochigi Prefecture during the Taisho era (1912-1926) and is the ancestor of Koshihikari, Sasanishiki, Hitomebore, and others. It is from the wiki introduction that it was disease resistant but tasted bad. Are the ingredients required for food rice and sake rice different?
The taste is firm and rich, as is typical of the unfiltered, unpasteurized sake of the figure. It is fruity and has a bitter grape-like taste. It also has a slightly graininess that is typical of sake.
It is delicious chilled, but at room temperature, I felt it had a good balance of sweetness, sourness, and bitterness. It may also be delicious warmed. It has a delicious flavor that does not lose to strong flavors such as yakiniku.
Japanese>English
もよもよ
This is Ohmine's autumn sake, but the specs are quite different from the classic hiyaoroshi, as it is a raw ogara-mi sake made from Omachi rice. I enjoyed it very much when I had it last year, so I tried it again this year.
The first thing that strikes you is the fruity taste, which does not disappoint. It has a juicy sweetness like yellow peaches with a slight sourness. The sweetness does not linger, and the aftertaste is refreshing. It is easy to drink even for beginners, and even those who are used to drinking it will be surprised, making it a delicious sake for everyone.
It was a very tasty sake, just like last year.
Japanese>English
もよもよ
It is an autumn sake with a figure, and its name is also "glossy figure". It is a bottle of sake that has been hi-seasoned and laid down until the flavor takes over. Usually, it is a juicy fresh figure fall sake in its raw form, how does it taste?
The aroma is restrained. It does not have a fruity flavor, but rather a calm umami taste. Like hiyaoroshi, it has a calm rice flavor and melon-like sweetness. When the temperature was raised a little, a slightly citrus-like acidity was felt.
This is a bottle that can be enjoyed at different temperatures. I think it would go well with rice with chestnuts or grilled fish at a slightly higher temperature.
Japanese>English
うましぶ
○
もよもよ
This is a draft sake made from Bizen Omachi by Kudoki-ue. How will Kudoki-ue-Te's skill bring out the flavor of Omachi, which easily melts into a rich, mellow taste?
The acidity is moderate. It is fruity and full-bodied, with flavors of peach and pineapple. It is rich and delicious. It is a rich, fruity, delicious sake.
It is a sake with a high degree of perfection. It is quite satisfying when taken by itself. If you want to pair it with a meal, I think it won't lose out to a well-seasoned steak or something.
Japanese>English