にいさん
Nara's sake is really good.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
うぴょん（豊盃こそ至高）
Rice used: Aomori contract-grown Toyobai rice
-Rice polishing ratio: 60
Yeast used: In-house yeast
-Alcohol percentage: 14
-Sake meter: +2
-Acidity: 2.2
Yesterday I sent you the Toyobai Shiboritate, so today I will introduce the Toyobai Heated Sake. Let's get to it!
The aroma is heavy and structured, like a red wine, and the slightly sweet brewing water is still present, with a prune-like weight, sweetness, and astringency, with a hint of apple acidity. It is not so common to find such a calm and tasty sake yeast. The dry sharpness is also excellent. It was a delicious sake that made me smile. I will buy a bottle and review it in due course! Thank you again for the sake tonight!
Japanese>English
K
(Left photo)
More fruity and sour than Urakasestyle
This one has more impact.
However, the aftertaste is not as strong as the impact, and there is a slight sweet and sour aftertaste, but it finishes nicely.
The sweetness of Urakasumi is surprisingly stronger than Urakasumi.
I think I prefer Hakurakusei though.
4.25
Japanese>English
K
(Right photo)
Generally, this sake is like water, but with a mild sweetness and flavor.
Rather than being a refreshing sake, as one might expect from Urakasumi, it is more of an assembly of flavors that can be enjoyed on its own.
Sweet and delicious with a firm body on the back end.
This sweet/tart taste is also common with Hakurakusei style.
4.00
Japanese>English
K
Like the other three I had drunk yesterday, this one has the strongest acidity of the three, but it is not too strong, and the acidity is like citrus peel -> umami, spreading out!
The aroma is also grapefruit-like, with a slightly bitter citrus image.
The lingering aftertaste is also very umami.
I can't deny the impression that it is not as good as the price, but I like it too.
4.75
Japanese>English
うぴょん（豊盃こそ至高）
Alcohol content 17
Raw material rice: 100% Nara Prefecture dewy leaf wind
Rice polishing ratio 80
Remarks: Unfiltered, unpasteurized, unpasteurized sake
The latest trend is said to be low refining and a gaseous taste. However, the coexistence of low whiteness, which makes fermentation extremely difficult, and gaseousness, which is a proof of active fermentation, is... There it is, Kaze no Mori!
Let's go! The aroma is very gorgeous and sweet. The aroma is very sweet and floral, reminiscent of apples and pineapples. The water itself is sharp and hard, and the crispness of the gas envelopes it. The taste is a complex intertwining of sourness and astringency derived from the gassy sensation. There is a rich sweetness and a dewy-leaf style flavor hidden in it. The complex and rich taste, which is neither the fruity type that is popular nor the light and dry type that is only possible with sake, can only be produced by Kaze no Mori, a low-polished sake full of gas. It is truly a sake of the new era. Thank you again for the sake!
Japanese>English
Koeigiku月光 天然乳酸菌仕込み 火入
うぴょん（豊盃こそ至高）
Rice : Hachitan-Nishiki produced in Hiroshima
Alcohol content : 14% abv.
I wanted to try this Koei-Kiku! It has a very milky and gorgeous aroma. The brewing water is somewhat silky rather than clear. Now, if you include it, you will find a slight sweetness and a raw yeast-like acidity that envelops it. It was very easy to drink.
Thank you very much for your kindness tonight!
Japanese>English
うぴょん（豊盃こそ至高）
Alcohol content 16
Rice Polishing Ratio 70% for Kake Rice/60% for Koji Rice
100% Yamadanishiki produced in Shimane Prefecture
I bought this sake because I know nothing about sake from the San'in region!
The first thing I noticed was the gentle and sweet aroma of the cold sake. The brewing water is soft, but it has a smoothness and pleasantness different from that of Aomori. It is somewhat refreshing. The sweetness and umami of the rice is gentle and full, different from the fruity sake that is so common these days. The sharpness is also well balanced without being too strong.
Now to the main topic, I have never had hot sake before, so let's try it.
The first time I tried hot sake, it was moderately steamy. The aroma was fresher than before. It was incredibly sweet, and more importantly, it warmed my whole body at once. Do you have any suggestions for good sake to heat up? Please comment. Thank you again for the food and drink tonight!
Japanese>English
まつちよ
Good morning, Upyon-san 🌞🌞.
The Shochikuubai and Koshinokanubai you were drinking before are good when heated 🍶😊.
If you're in Aomori, I'd say Shichiroubei.
Japanese>English
うぴょん（豊盃こそ至高）
Thank you for your guidance, Matsuchiyo-san! I guess you prefer something like honjozo sake for hot sake, right? I'll try it next time!
Japanese>English
まつちよ
Good evening, Uppion!
It's my personal preference, but I think there are a lot of good heated sake in the Yamahai and Honjozo styles 😊.
Japanese>English
うぴょん（豊盃こそ至高）
まつちよさん こんばんは！本醸造と山廃、生酛ですかぁ。山廃とか生酛でまつちよさんが好きな銘柄とかあったりします？
まつちよ
I like Raku-no-Se for Yamahai, and Drunken Emon for Nama-Hashimoto.
My favorite is Sanko Tenpyo, but you have to buy new sake and leave it for a few years to get the full flavor 😇.
Japanese>English
うぴょん（豊盃こそ至高）
Rice used: Toyobai rice
Rice Polishing Degree: 55
Alcohol percentage: 14% (undiluted)
Sake degree: -40
Acidity: 1.3
It's been a long time since I've had a moment of grace, today is a Western meal, and yes, I'll drink the pastry I've been buying for a while as an aperitif.
The aroma is gorgeous and sweet. It smells of apples, but I think it's more the sweetness of the Toyobai rice. The mouthfeel is very smooth, and the Iwakisan subsoil water is crystal clear and slides right in. It is very sweet, and even if you are not accustomed to drinking it, you can tell it is sweet. It is a simple sweetness of sake rice, not apple, and it gently envelops you. It has a subtle umami flavor that keeps you from getting tired of drinking it. The aftertaste is sharp to the point of being unnoticeable, as is typical of junmai ginjos, and is not sticky for a sake with a high sake alcohol content.
This sake is best chilled and served in a wine glass as an aperitif. As I said, Toyobai is a wonderful sake. Thank you again for the food and drink tonight.
Japanese>English
shu
It was delicious, but I was too drunk to know the details.
4.0 points
Japanese>English
shu
Tastes like normal.
It tastes like Pocari.
I had never had it before I told my boss that Niigata is Abe, and I drank it on the way home from that party.
I was too drunk to remember much.
3.9 points
Japanese>English
うぴょん（豊盃こそ至高）
Type: Hiyake
Alcohol content 16
Rice / Polishing ratio 40% Koji rice, 50% Kake rice
A friend of mine offered to buy me a bottle of sake, and when I looked at the sake cabinet, I was so surprised that I thought I was hallucinating. I thought I was hallucinating. It was a fantastic sake, Tobiroki! I had no idea what it tasted like, but I immediately bought the last bottle of Tobiroki that was left!
I chilled it for a few days and went to drink it! The aroma is fresh and sweet. The aroma is fresh and sweet, and I think it is more subdued than that of Aomori. And when you take a quick sip, it has a freshness and sweet-sourness like a sour apple. The final sharpness is not heavy, but rather gentle. Overall, it is a gentle, extremely light, refined sake with no unnecessary parts.
It was a wonderful sake that I would like to drink again if I have the chance. Thank you again for the sake tonight!
Japanese>English
うぴょん（豊盃こそ至高）
Type: Junmai-shu, unfiltered, unpasteurized, unpasteurized sake
Rice: Akitsuho (produced in Nara Prefecture)
Water: Deep underground water from the Katsuragi Mountains
Very hard water (hardness 250mg/L)
Rice polishing ratio 65
Alcohol content 16%.
Sake degree 2.5
Yeast K-7 series
Acidity 1.9
To be honest, I had no idea that there was sake in Nara, but the label caught my attention and I bought it.
When I opened the cork, I heard a bubbling sound like Christmas champagne, and the sake poured out with a sizzling sound, somewhat refreshing with the sweetness of rice. The mouthfeel is sharp and hard, contrary to the sweet aroma. The brewing water seems to be ultra-hard water. When you put it in your mouth, a pear-like sweetness envelops you, and you are enveloped by a tight, gaseous feeling. Kansai sake other than Nada and Fushimi are not to be underestimated. Thank you again for this evening's sake.
Japanese>English
うぴょん（豊盃こそ至高）
Alcohol content 16
Rice: 100% Gohyakumangoku produced in Aizu Misato Town
Polishing ratio 50%.
Firing: Single flame ignition
Sake Degree +1
Acidity 1.3
I happened to drop by a liquor store and found this Ichibanboshi. As soon as I saw it, I realized I had already purchased it. Today we happened to be having taro stew, so I opened it thinking it would go well with it.
The aroma was very sweet and elegant, like melon or muscat. When I drank it in one gulp, I found that the crystal-clear water went smoothly into my mouth. It was pleasant, partly because it was well chilled. A fruity melon-like flavor dominates the palate. The sweetness marries with a slightly tangier acidity than that of the Hakusen, and the end result is a crisp, spicy, and understated finish.
The wine is a little bit spicier and sweeter than the Hakusen. It drinks like water, so if you don't think about it, you'll empty a four-pack of it in no time. I think it would go well with a pot dish with a strong flavor like sweet potato stew. Aizu is a great sake. Other than Toyobai, I liked it more than the other two. Thank you again for your hospitality tonight.
Japanese>English
うぴょん（豊盃こそ至高）
Rice："Hanabukiyuki" produced in Fujishiro, Hirosaki City
Rice Polishing Ratio : 55% (Koji), 60% (Kake)
Sake Degree: +1.0 to 3.0
Acidity: 1.4 - 1.6
Yeast used: In-house yeast
Alcohol content: 16%.
This is a new sake made with Hanafuki, which is rare for the Miura Sake Brewery. While the smoothness on the palate is always present, there is a gorgeous rice aroma with more than a hint of sweetness. This is followed by a thick rice flavor. There is sweetness, but more than that, umami penetrates the body. The wine finishes with an acidity that is different from that of Hachisen and a crisp aftertaste. It is definitely a sake to be paired with fish. Although they are the same sake, this sake has a different character from the directly pumped raw sake made from Toyobai rice. It is said that Toyobai is the brand that led to Toyobai being called post-Jushidai. Miura Shuzo is indeed a master of the art of making sake rice dance in the clear water of Mount Iwaki. Tonight's Toyobai was also very delicious. Thank you very much for your hospitality.
Later in the evening
Oh, it's divine when I eat it with grilled flounder. Too delicious.
Japanese>English
Naoqi
Comparison of Junmai and Junmai Ginjo from Abeno
The Junmai is sweeter and richer.
The Junmai-Ginjo has a cleaner, more acidic taste.
It is easy to tell the difference when you compare them.
Delicious!
Japanese>English
Tomo-kichi
I had a great sparkling on the corner and had to repeat it because it was so good.
It is sticky and sweet.
It is delicious, but maybe sparkling is better for this time of the year for kijoshu.
Japanese>English
Tomo-kichi
Distinctive label. Red bird...Hiroshima by the color.
Fresh acidity, sweetness, and a strong flavor...certainly goes well with mozzarella😃.
Japanese>English
Harugasumi純米吟醸 緑ラベル 美郷錦
T.K
We compared Izumo Fuji and Collage at the corner bar.
Izumo Fuji is slightly sweet, but not too sweet, and you can drink it dry and refreshingly.
The tartar sauce with pickled ginger was a great match and enhanced the taste of the sake.
I often drink sweet sake from the Tohoku region, but I was able to learn something about the quality of sake from western Japan.
Japanese>English