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日本酒バル UMAMI

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Gontaじゅんさんtsuyo_jpしーちゃくろすけばしこあねさんmariageゆうちゃんwashu88

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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
Japanese>English
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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
Japanese>English
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日本酒バル UMAMI
20
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.
Japanese>English