接著，由手取川少主吉田泰之主導的 Yoshidagura （吉田蔵）這兩支山廢生酒；分為U 2018 與U 2019 兩個版本。
U 2019 版本；氣泡明確，開瓶時便能從冒出液面的小珠細串泡泡中看見，冰涼中透出仍然奔放的青蘋果與白葡萄香氣，可謂是開瓶就討喜界中的翹楚，這樣的類型推薦單飲，或是搭甜度適中的新鮮水果，生火腿、白黴起司類型的輕點。
U 2018 版本；氣泡感稍弱，基礎調性與19版相去不遠，青蘋果、白葡萄，然甜潤感略強，尾韻有著微些熟成漬物的香氣，多了分穩重感，如果說2019是剛畢業的活潑新鮮人，那麼2018 就是位雖然資歷不深，卻願意親切教導的小前輩吧（笑）
There are various types of sizzling Nama (non-LTLT pasteurized) fresh sake coming out to marketplace at this time of the year. How can we choose from these dazzling items?
Shichiken (七賢）Pink Spring Shiboridate (搾りだて）; With micro-bubbles and thin turbidity. It is recommended to taste in low temperature, best below 10 degrees.
It has slight strawberry flavor and fruity aroma, refreshing and sweet. The texture at tongue is smooth and soft,reminiscent of ice cream soda. I personally prefer to drink solely or pair with light dessert. Brie cheese can also be a match.
Shichiken Kuradashi （七賢藏出）; Slightly rigid and grassy aroma, relatively plain style of floral and fruity fragrance as well as the taste of strong lactic acid. The initial expression at tongue is thicker. It may bring stronger texture if drink solely. However, it can pair well with different cuisines such as salt-grilled chicken (Yakidori) or Motsu(もつ) hotpot. Eating Motsu hotpot always make us sweaty. So now we may take a sip of ice cold Kuradashi. Let the umami crispy bring out the richness of meat and remove unwanted oily feeling.
Next, the Yoshidagura（吉田藏）U series, Yamahai non-charcoal filtered（無濾過）non-pasteurized and no extra water added（生原酒）Jumai sake. This Yamahai（山廢）series is led by the next generation of Tedorigawa（手取川）, Yasuyuki Yoshidagura（吉田泰之）
U 2019 version; the sizzling is real clear when opened. When the cork is pulled, we can see a small string of bubbles that come out of the liquid. The aroma of fresh green apples and white grapes comes out immediately. Very joyful at the opening moment. I would recommend to taste U2019 solely, or paring with seasonal fruits with moderate sweetness, Prosciutto di Parma or Jamón.
U 2018 version; the bubble is slightly weaker than the latest version. The basic tone is not far from the 2019 version, green apples and white grapes aroma, but the sweetness is slightly stronger with compote like taste in tail. More sense of stability. If U 2019 is a talented rookie just graduated from college, the U 2018 is a senior staff who is willing to coach kindly (laughs)
A wide variety of new-school Nama sake is quite popular in recent years. Which one is your favorite type?