Niwa no Uguisu特別純米 なつがこい
うましぶ
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SakenowaRecord your sake experiences and discover your favorites
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うましぶ
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もよもよ
I recognize it as the orikara portion of sake for the sake competition. The specs are quite impressive: Banshu Yamadanishiki is used, Fukuro-hari is used, and the rice is cut down to 35% for daiginjo. It seems to be a very limited edition.
It is quite rich because it is an orikarami. It was a bit hard when just opened, but after a few days, its mild, fruity sweetness became more pronounced. Is it the sweetness of melon or banana without any tune? The weak acidity seems to be a sign of a good taste.
Somehow, this sake makes me want to pair it with mellow and rich foods such as cream cheese. It is incredibly good.
Japanese>English
もよもよ
It is a slightly sparkling "orikarami" with the specifications of Chiebijin Junmai-shu, which won the "President's Award" at the "KURA MASTER" held in Paris, France. The reason for the rabbit is that it is a sake made by a rabbit lover. The label is also stylish.
It is a slightly tangy, cloudy, thick sake. It is mildly sweet with a hint of apricot. It is fruity, but the acidity is not that strong and quite delicious.
Camembert goes quite well with it. I think it goes well with meat as well. This is quite tasty.
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纯真丁一郎
springtime beauty spot
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Tatenokawa純米大吟醸本流辛口 出羽燦々100%
chippy01
4.0
Kameizumi純米吟醸原酒 高育63号
chippy01
3.9
Kumakichi
It's May and I'm groggy after an unusually hot weekend...,
At times like this, we open a bottle of our favorite summer sake!
Daimine 3 grains Summer no tidings
I usually don't see this sake at my favorite liquor store because they are always sold out, but when I stopped by a liquor store on business, I found a lot of sake on the shelves, so I took some home!
The snow woman that is sold at Omine in the winter is also delicious, but the summer otsukiri is also delicious!
It had a refreshing grapefruit-like sweetness with a bitter aftertaste that blew away the heat!
Since it was the weekend, I opened two bottles of Omine that I had stocked in the momentum, too, in another check-in,
Rice polishing ratio: 50% (100% Yamadanishiki)
Alcohol content: 13%.
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disry
It's been a long time since I bought it, but tonight I opened a bottle of Tsuchida's oddball.
Wow, it's unique. A very dark, bright yellow sake.
Half-wits like myself can't take it head-on! So, referring to Tsuchida's installations, I tried a sake cocktail or a sake sour this time.
The first drink was a sake tonic made with Tsuchida and tonic water! The strong sweet and sour taste of Tsuchida combined with the bitterness of the tonic made me gulp it down!
The second drink was a sake lemon sour with Tsuchida, lemon soda water, and Pokka lemon! Again, the sweetness of the Tsuchida was combined with the refreshing acidity of the lemon, and it went well with the nabe (hot pot) we had for dinner!
This is a great way to drink sake! Highly recommended!
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gucchi523
Rich but also refreshing and muscat-like. It is a bit heavy. A little heavy. It would be especially good for a second drink.
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もよもよ
It is a draft sake from brewer Kuheiji, and the label also warns that it should be drunk as soon as possible and stored at 5 degrees Celsius or lower. That is how particular they are about quality, and they only ship sake that has been reserved.
I believe this is a characteristic of light nigori sake, but it is very tasty with a rich mouthfeel, acidity, and sweetness. It can be considered somewhat fruity, but for me, yogurt-like sourness and banana-like sweetness is the best way to describe it. It also has a slight melon-like taste in the throat.
I can only drink this drink once a year. I think it would also go well with rich cheese and okaki.
Japanese>English
Chiebijin特別純米酒 備前雄町 生酒
うましぶ
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Kumakichi
Following the Houou Mita, a Junmai Daiginjo from Romain was opened.
It's not easy to buy this one because it's over 3,000 yen, but I bought it on the spur of the moment and enjoyed it!
This Junmai Daiginjo mainly uses Fukunoka!
The other day, I also got a Collage, which is also made with Fukunoka, so I want to compare it with the other two.
The first one, Romain, has a beautiful sweetness on the palate and a full-bodied umami flavor.
It was a relaxing evening drinking, watching my daughter rolling around behind the Romain!
Rice polishing ratio: 35
Alcohol content: 16%.
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Kumakichi
Here's a bottle to reward yourself for all your hard work this week!
Hououmida Daichi Junmai Ginjyo Unfiltered Nama-Ginjo
This Junmai Ginjo-shu is brewed with Omachi sake produced in the Akaban area of Okayama Prefecture, which has a long history and tradition!
It is said that it was named after Omachi grown in this special "Daichi" area, and the taste was robust and flavorful, as befitting its name!
I had an image of Omachi as a sweet sake, but it was more sour and umami than sweet, which was also delicious!
Rice polishing ratio: 55
Alcohol: 16% to 17%.
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ジェイ&ノビィ
Hi Kumakichi 😃
Doshiri Mita-san for the reward of your hard work! It's going to soak into your tired body 🤗.
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Kumakichi
Good evening, Jay & Nobby!
Mita-san was a delicious dish that really got to my heart!
This is why I can't stop drinking sake,..,
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うましぶ
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chippy01
4.0
Kumakichi
The 3rd bottle of GW opened Houou Mita Akaban
This is already the third bottle of this highly-repeated sake!
It is a Junmai Daiginjo brewed with Yamadanishiki produced in Nishiwaki City, Hyogo Prefecture, and you can enjoy the fruity, concentrated, sweet flavor that is typical of Houou Mita!
It is as delicious as ever, and we enjoyed it over several days!
Rice polishing ratio: 40
Alcohol content: 16 to 17 degrees Celsius
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もよもよ
Fukuro-huri is a method of squeezing sake by hanging each sake bag individually, which means that although it is more labor intensive than the normal method of squeezing, it produces beautiful sake. The sake is made by hanging sake bags one by one, which is more time-consuming than the usual way of squeezing, but it also produces beautiful sake.
Naturally, the sake has a good aroma, but it is a sake with a refreshing sourness and bitterness rather than sweetness. When tasted closely, grapefruit is the best fit.
It is also a good food sake. It would go well with salty cheese.
Japanese>English
もよもよ
The specs are for a sake with a Hinpyo spec of 35% polished Yamadanishiki, but it is a mixture of arabashiri and blamed sake. It is a slightly cheaper and more appreciated bottle than the regular product, which means that the taste is more changeable.
The sweetness, slight bitterness, and fruity nature of the drink is incredibly white wine-like. It has a nice aroma and is very tasty.
Because it is wine-like, I think it is best served chilled with cheese, tomatoes, and the like. Salty pickles and other dishes may also go well with this wine.
Japanese>English
もよもよ
This is Yoshida Kurau's raw sake, but I think it used to have a black label. Was there a renewal? With the catchphrase "Modern Yamahai", I expect it will feature a complex flavor.
When I drank it, I found it to be a slightly carbonated, not too sweet and refreshing sake. It is fruity but not too acidic. It is sweet, so I think the closest it comes to a slightly banana with a sour taste.
I think it is a liquor that falls into the category of being quite easy to drink. I think it would go well with white sauce or other dishes with a slightly strong flavor. It is a very high quality sake, and it is hard to believe that this is Yamahai. It is a new age Yamahai.
Japanese>English
もよもよ
This is a famous sake, Sharaku's Nama-shu Oragami. Maybe this is the only time in winter that they have a nama-shu? A delightful spec.
It is a fairly vigorous sake, if not a shuwashu. If you keep it in the bottle for a while, the air inside will come out when you open the bottle. The flavor is silky from the orikara, plus a slightly lactic yogurt-y and melon-y feeling. It is delicious and not too sweet.
The taste is very good, but it's not what you expect. It is a good match with Camembert cheese or something like that.
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