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日本酒バル UMAMI

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Gontaじゅんさんtsuyo_jpしーちゃばしこmariageゆうちゃんwashu88かすみ

Timeline

Atagonomatsuはるこい純米吟醸生酒にごり酒
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日本酒バル UMAMI
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じゅんさん
The seventh and final drink of the day was a bottle of Atago no Matsu no Nigorizake, a low-alcohol dessert-sake sensation. The restaurant's choice is very thoughtful. Thank you very much. Atago no Matsu also has such a great label. And it was an easy-drinking after-dinner sake with a moderately sweet, schwitty and thick taste. Today we drank seven kinds of eight-packs. Let's do it again. Rice used: Miyagi Hitomebore Rice polishing ratio: 60 Sake meter degree -55 Acidity: 3.3 Amino Acidity・・・・1.5 Yeast・・・Red yeast Alcohol content・・・11
Japanese>English
熊谷 朋之
Hi, Jun-san! (≧▽≦) It is amazing that you drank 7 kinds of 8 gou of sake in one night! Were you all right the next day? You have been uploading at a high pace, so I guess your next target is to reach the 100th number. I'm looking forward to it!
Japanese>English
じゅんさん
Hi, Kumagai-san. Yes, I've been drinking, taking care not to let today affect me! I haven't had a drink for about 5 days, so I guess it's a reaction. It is true that the next one was the last one. I'll think about what I want to drink!
Japanese>English
ZarusohoraiQueeen(クイーン) 火入れ原酒純米吟醸原酒
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日本酒バル UMAMI
23
じゅんさん
Today's sixth bottle is Zanzou Hourai Queeen (Queen) Hi-ire Genshu. This is the first time we have met since the restaurant in Hamamatsu. At that time, it was a raw sake directly from the tank. It was still a popular sake, and the first sip made me say Oh, this is delicious! This is delicious!" was the first straightforward comment from my partner after the first sip of the sixth bottle. Yes, of course it is! I had forgotten what it tasted like in the first place. Yes, it is a wonderful sake. The Kanagawa brewery is quite good. Rice used:: Dewasanbaku Rice polishing ratio: 60 Alcohol degree: 12 degrees Celsius Sake degree: -5.0 ■Acidity: 2.3
Japanese>English
Juyondai角新 播州山田錦純米吟醸生酒
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日本酒バル UMAMI
23
じゅんさん
In search of even better sake and appetizers, we went to UMAMI, a sake bar, for the third time. The fifth bottle of the day was today's number one! Only two more glasses of Jyushiyo Kakushin left! And it's 100% Banshu Yamadanishiki, grade A! Thank goodness! I'm so happy! This sake is very clear, but at the same time deep and broad. No other words are needed. It is simply delicious. Thank you, UMAMI, for serving us. Thank you for remembering us even though we hadn't been there for 6 months. Rice used 50% Banshu Yamadanishiki (from Hyogo's special A district) 100%. Alcohol〉 15% alcohol by volume Ingredients〉 Rice (domestic), Rice malted rice (domestic)
Japanese>English
Bakuren超辛口 限定品純米大吟醸生詰酒
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日本酒バル UMAMI
21
じゅんさん
Nijiiro Bakuren Chokarakuchi Daiginjo (Nijiiro Bakuren Chokara-kuchi Daiginjo) I still like to drink dry sake with a kinky taste. Ingredients: Dewanosato Rice polishing ratio 33 Alcohol 17%. Sake degree 15 degrees Acidity 1.2 degrees Yeast: Ogawa No. 10
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日本酒バル UMAMI
21
じゅんさん
We decided to drink in the Yokohama locality because of the trend that a 300-year-old brewery in Aichi has moved to Kanagawa for this Corona disaster. Yeah, well, another time. Ingredients: rice, rice malt Rice: 100% domestic rice Rice polishing ratio: 70 Alcohol content: 15%. Sake meter: -5 Acidity: 2.3
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日本酒バル UMAMI
19
じゅんさん
It was at this sake bar UMAMI that I first encountered the HINEMOS series. Not only do they have 10 concepts of completely different tastes from 7:00 am to 4:00 am, but the way they make them, the fact that they are located in Odawara, the fact that they have been seeing a lot of pop-up stores lately, the fact that they have a gift box with 10 small bottles, etc. I was a little too hooked and ended up buying all the varieties for home drinking after this. I'm going to buy all of them for drinking at home. NIJI is a junmai sake with malic acid. My personal favorite is SANJI, which has a very unique grassy or cedar aroma.
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