Limited edition cask sake from Oyama.
Very elegant cedar barrel aroma. It has an elegant aroma as if you were invited to a newly built house. The dryness lingers in the aftertaste.
It can be served cold, room temperature, or warmed to your liking, so I tried it at room temperature and then warmed.
It's not at all aromatic, healing, and slightly swollen with warmed sake, but just a warming sensation.
I'm numb even with the Risshun morning aperitif, and I can't stop thinking about Oyama 🤩.
Sake is Oyama, love sake 🤩🤩🤩.
Daisen Honjozo
At an izakaya. Drank it hot.
The alcohol taste is surprisingly strong. It has no peculiarities, and the sharpness is good, so it disappears quickly. Dry.
Sake-like flavor, but it's good.
Suitable for hot sake.
Maruka Oyamama 13% raw sake 🍶.
Sweetness is just a little
Slightly tingling and carbonation ✨.
Peach 🍑 on the nose after swallowing
Impression of peach is something you don't come across very often 😌.
Easy to drink and delicious 💕
I was attracted by the package, but when I drank it, I found it to be a very tasty sake with a good amount of gassiness, a tangy sourness followed by a spiciness and sharpness, and a fruity sweetness like pear on the finish.
The tingling sensation is unusual and unique, and I think I will become addicted to it.
Risshun Asa Shibori, sent every year by a friend in Yamagata, arrived on 2/4 and we had it on 2/8. I'm a little late, but I'm registering now 😓.
It has a melon flavor from the tangy and dry taste, a lingering spiciness in the back of the throat, and lemon and grapefruit at the end. I enjoyed it for about a week. This year's is delicious 🤤.
The entrée was delicious with crumb cheese, yellowtail, swordfish, and bonito sashimi that we got from Taiwan.
Rice: Dewa Sanzan
Rice polishing ratio: 50% Sake degree: -0.24 (according to the Internet) Acidity: 2.59 (according to the Internet) Amino acidity: 0.98 (according to the Internet) Alcohol level: 17