Timeline
Y.TokushigeMellow, full-bodied flavor. The mild sweetness is followed by acidity and a lingering bitterness. It is a dark and robust sake, but not heavy.
As a food sake, it takes on many flavors and neutralizes them, but the umami flavor remains and the sake's assertiveness is not lost.
It is interesting and tasty, but I prefer the junmai ginjos in Urasato's lineup!
Sake rice→Gohyakumangoku produced in Ibaraki Prefecture
Polishing ratio→50
Alcohol content: 15
Yeast→Ogawa yeast Y.TokushigeGently banana and melon sweetness.
It has a calmer impression than the last time I drank it raw because it is fire-brewed. It also has a refreshing sour aftertaste in the back of the throat.
The freshness of the draft is good, while the fire-roasted version is calmer and goes better with food. There is no doubt that both are delicious.
Sake rice→grown in Ibaraki
Rice polishing ratio→60
Alcohol content→15
Yeast → Ogawa yeast (No. 10) Y.TokushigeIt is rich, astringent and bitter with a hint of sweetness and umami, and has a fine texture. It is dry and crisp, and the alcohol taste is also noticeable on the nose.
Unlike the image of cherry blossoms on the label, this is a robust sake.
Sake rice: 100% Gohyakumangoku
Rice polishing ratio: 55
Alcohol content: 17 to 18 degrees Celsius
Sake degree → +10
Acidity→1.8 Y.TokushigeRepeat because it's a classic good one!
We ran out of the four-pack in no time! Y.TokushigeIt has a clear and light taste, but it also has a full and rounded flavor.
Sake rice→Gohyakumangoku produced in Niigata Prefecture
Rice polishing ratio→65
Alcohol content: 15 to 16 degrees Celsius
Sake degree → +5
Acidity→1.3 Y.TokushigeFirmly effervescent and shriveled. Fresh, light sweetness and acidity, easy to drink like a juice. The subtle bitterness of the oli gives it a nice sharpness that keeps you from getting tired of drinking it.
There is nothing special about it, but the shriveled and sharp taste will make you empty the bottle if you are not careful. Caution.
Sake rice: 100% Niigata-grown Raku-fu-mai
Rice polishing ratio→60
Alcohol content: 13%.
Yeast → Niigata G9 yeast
Tank → No.2 Y.TokushigeFresh and gassy. Muscat-like fruity with a slightly subdued sweetness. The aftertaste is sharp with an impressive astringent bitterness.
Sake rice: 100% Hitogochiki
Rice polishing ratio→49%.
Alcohol content→16
Water used for brewing→Northern Alps mountain range subsoil water
Sake degree→+3.0
Acidity→1.5 Y.TokushigeThe flavor is well-defined. Fruity and fresh! Dry and slightly dry with a clean finish.
It is close to my recent taste! It's umami but fruity and not too sweet!
Sake rice: 100% Gin-no-sato produced in Yame, Fukuoka Prefecture
Polishing ratio→50
Alcohol content→17
Sake degree→+2 to +3 
Y.TokushigeI went to buy it because I wanted to drink "Urasato" but I bought "Urakasumi" by mistake! 😓
Can't you read kanji? My idiot!
I went home and the tension dropped!
I've had Urakasumi in the past because it's famous, and I haven't had much of a chance to touch it lately because it's been famous for so long, but I'll take this as a good opportunity to try it!
I drank it and found it to be
Fresh, crisp and dry with a strong umami flavor.
Not bad, as I'm getting to like umami types lately!
It's as umami as the snacks, but it has a sharpness that doesn't get in the way and makes the drink go down a treat! Not bad!
Rice used for sake → Manamusume
Rice polishing ratio: 65
Alcohol content→17
Sake degree → +7
Acidity → 1.4 WOMY.Tokushige. Nice to meet you! From one letter difference, a new discovery. A new discovery from a mistake. There is such a thing as buying sake, isn't there? Also good. I mistook Hakusen and Takeyuki for Shiboritate with only blue letters! But I'm glad I found Takeyuki. Y.TokushigeThis is another repeat product that I would like to make an annual tradition!
The aroma is faint. Soft flavor, acidity, sweetness, and bitterness. It is gradually delicious. It has a sweetness, but it is also very smooth and can be enjoyed as a sake with a meal.
Sake rice→100% Izuwasanbaku from Yamagata Prefecture
Rice polishing ratio→45
Alcohol content: 16%.
Sake degree → -4
Acidity → 1.4
Amino acidity → 0.8
Yeast → Yamagata yeast YK009 Y.TokushigeThe main taste is rice flavor and acidity. There is also a hint of sweetness. It is fire-roasted but has a fresh feeling. It is simply delicious without being boring to drink. It does not interfere with food, and the gentle acidity helps to reset the palate.
It is a sake that you should always have on hand.
Sake rice→Niigata rice 60% polished rice
Alcohol content→14%.
Yeast → Niigata G9 yeast Y.TokushigeI bought it last year and liked it so much that I bought it again this year. It is 100% Omachi, which I like, but it is cheap and good value for money because it is made from rice outside of the same category.
It is fruity but not too sweet, with a good balance of acidity and umami, and a clean aftertaste. It is still my favorite.
Sake rice: 100% Omachi produced in Okayama Prefecture
Rice polishing ratio→60
Alcohol content→16
Sake degree→Around +8
Acidity → around 1.7
Amino acidity → around 1.1 Y.TokushigeClean mouthfeel from firm umami. I like its fresh acidity and sharpness.
Sake rice→100% Yamadanishiki
Rice polishing ratio→60
Alcohol content→18 Y.TokushigeI asked the owner, "Do you have any recommendations that are clean and not too rich?" He recommended a few bottles. He said, "Sake with a clean feeling.
The aroma is fresh, gentle and sweet. When you put it in your mouth, it has a rather strong umami flavor with a dry aftertaste. It is indeed a clean and beautiful sake, but it also has a strong umami flavor and is good as a food sake.
Sake rice: 100% Yamadanishiki produced in Itoshima, Fukuoka Prefecture
Rice polishing ratio: 55
Alcohol content: 17%. Y.TokushigeIt is full of minerality and quite acidic. It seems to be citric acid derived from white malted rice.
I did not compare the two, and I am not confident in my taste memory, but I think it is similar to the impression I had when I drank "Sentori Modern Omachi".
Alcohol content → 13 degrees Celsius
Y.TokushigeFresh drinking with green apple type fruity taste. Nicely tasty with moderate sweetness, acidity, and a light bitterness on the back end.
Sake rice→100% Hitogochiki contract-grown rice from Nagano Prefecture
Polishing ratio: 49 Y.TokushigeRich and powerful acidity and umami of the sake yeast. It also has a strong alcohol taste, which gives it a "sake" feel. The yellowish color gives a sense of richness.
When served with slightly bitter radish stew, the sake goes down well. When it gets cold, it is good to drink it slowly at room temperature to lukewarm!
Sake rice: 100% Omachi
Rice polishing ratio→70
Sake meter degree→+9
Acidity level → 2.5
Amino acidity → 1.7
Alcohol content→17 Y.TokushigeGentle sweet aroma. The mouthfeel is tart. Mild sweetness and acidity, with a light bitterness in the aftertaste. Delicious but not impressive.
(Postscript)
The next day I drank it cold again, and the impression was the same, but when I tried heating it up, the acidity was subdued, and the rice flavor swelled, and it was good! Personally, this sake was right to be heated!
Sake rice→100% Aiyama
Rice polishing ratio→80
Alcohol content→15%.
Sake degree → +2
Acidity→1.8 町田酒造特別純米55 五百万石 直汲み特別純米無濾過 Y.TokushigePineapple type fruity. I drank it the previous year and enjoyed it, so when I saw it again this year, I bought it immediately.
But people's tastes change from time to time, don't they? Today it's a little too fruity, too sweet, too heavy!
Sake rice→Gohyakumangoku produced in Niigata Prefecture
Rice polishing ratio: 55
Alcohol content: 16 degrees Celsius
Sake meter degree → -1 Y.TokushigeI asked the owner, "What would go well with chicken in tomato sauce?" and asked him to choose one. He told me that a white wine with a good acidity would go well with Western food.
This wine has a fruity sweetness that comes quickly, and the flavor of the rice can be felt, with a light white wine-like aftertaste that is sharp with the acidity.
It has a clear and mineral taste with a slight bubbles that just a little bit of small bubbles stick to the glass.
As recommended by the owner, it goes well with Western snacks, and since it is low-alcohol, it is good for drinking while eating a variety of foods when you have plenty of time.
Sake rice→100% Hyakumangoku No Shiro
Polishing ratio→60
Alcohol content→13 RecommendedContentsSectionView.title
