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Ushitora (丑寅)

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Ushitora (丑寅)
19
たけさん
This is unique. Mouthful of "nothing". Mellow and tasty water. It is not a fresh and clear water, but a mellow and chunky water. The alcohol taste comes out after the middle of the bottle, but there is no moment when you can feel the taste of the water. Would it taste better if it were heated up? No, it probably just gets warmer... Hmmm, I wonder what the brewer was thinking when he made this sake.
Japanese>English
Bojimaya純米無ろ過生原酒
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Ushitora (丑寅)
19
たけさん
The moment you put it in your mouth, you will be hit with a unique but familiar aroma. But I can't remember what kind of aroma it was. What was it? It has a strong sense of unfiltered sake, but I can't really taste the raw flavor. The acidity is not so great, and the umami is the key to the flavor. The taste is not too flashy, and the astringency tightens it up at the end, making it a compact unfiltered sake in a good sense. It seems to be easy to match with all kinds of obanzai.
Japanese>English
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Ushitora (丑寅)
14
たけさん
As if to say that this is a "big hot" sake, it is crisp and piquant from the moment it enters the mouth, but it is not hot and spicy all the way through. The umami flavor fades away moderately, and the end result is a very dry taste. It is not just spicy, but spicy with flavor. Combined with the aroma of the sake itself, rather than the ginjo aroma, it is a very hard-core dry sake. This type of sake may be rare nowadays. It is similar to Kochi sake in that it can be easily matched with everything from sashimi to simmered dishes.
Japanese>English
Ichinokura超辛口特別純米生酒
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Ushitora (丑寅)
20
KAWA
It is clean, crisp and refreshing. All Miyagi sake is delicious. Sake rice called "Kuranohana" is produced in Miyagi Prefecture.
Japanese>English
Matsunokotobuki純米吟醸 雫ラベル
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Ushitora (丑寅)
26
たけさん
Sake from the northern Kanto region has the impression of a strong umami taste, but this sake has a lot of umami, acidity, and a long, enjoyable aftertaste, almost like Nara sake. I like this one without question. I don't think the jacket does it justice at all, though. It seems to go well with well-seasoned simmered dishes. It is also delicious on its own.
Japanese>English
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Ushitora (丑寅)
25
たけさん
Kurei is a stable and reliable sake. The taste is a bit hard and austere for Kochi sake, but of course it has umami, and the long-lasting dryness in the aftertaste is typical of Kochi sake. It is not enough to drink by itself, but when paired with food, it complements each other. It can be easily paired with everything from sashimi to grilled and simmered dishes.
Japanese>English
如空花咲かラビット 純米
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Ushitora (丑寅)
27
たけさん
Sweet! The flavor is strong, and as the sweetness disappears in the second half, a moderate sourness and pungency arrive, but when I put it in my mouth, I thought it was sugar water. I thought it was sugar water at the moment I put it in my mouth. It is not a bit flashy, but if you drink it with the image of Aomori's well-balanced and mild sake, you will feel a bit rushed. It is different from so-called "spring sake" in that it tastes just like the jacket says it does. It is a difficult sake to find a good use for. It's good as a stopgap when you can't find anything to drink.
Japanese>English
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