十旭日Jujiasahi
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Popular Comments
Koji ratio 39
A challenge product brewed for the depth of fermentation and the possibility of a wide range of flavors. I don't know the details.
It has a unique sweetness and acidity more than kijoshu.
It is difficult to taste and understand, but I enjoy drinking it.
Japanese>English
Comparison of different BYs.
Last year's muddy sake was bananas as rumored.
We will continue to check out the challenge sake of the Ten Rising Sun.
Japanese>English
Duck is chunky 💓😍💓 and pay a visit to Inari-san🐺.
Japanese>English
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Jujiasahi十字旭日
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ミセスサッカロ
古酒
Jujiasahi麹39 にごり生
相撲難
It has a firm sweetness. It also has a sake-like taste, so it would go well with strong dishes.
Japanese>English
まー
濁り生
Jujiasahiワンニャン純米
Jujiasahi純米酒 限定品
someiyosina
Sake rice from Shimane, En no Mai
The aromatic attack is soft and
Citrusy and fruity
Slightly carbonated from fermentation or stimulating on the tongue
Japanese>English
tsukihoshi
Cross Asahi Koshin at a restaurant that serves soba.
Smooth, a little spicy, delicious
Japanese>English
Jujiasahi純米吟醸19BY
Jujiasahi純米吟醸 左香錦 R5BY
うっち〜の超〜りっぱ
#Tokyo Station#
It's been a day and a half since we returned home from Otaru,
I am now going to Kyoto.
Off duty, I took care of the baseball team that my son used to be a member of, and I was healed by the little boy's struggle.
I will try my best for another week.
Today we went to Izakaya Shinkansen 😁.
I bought this and a hamburger steak from Antenna Shop.
and a hamburger steak from Kurokatsutei.
I set the alarm so I don't oversleep👍.
Japanese>English
ジェイ&ノビィ
Good evening, Uchi~'s super~rippa 😃.
Just back from Otaru, off to see the team and back to Kyoto again soon after 😳thanks for your hard work 😌.
Yea but it's a full 🏮 Izakaya Shinkansen🚅🤗.
Japanese>English
うっち〜の超〜りっぱ
Thank you Jay & Nobby for all your help. You're right, I'm feeling a bit battered this week 💦😁.
Japanese>English
付喪神
The following is a list of the ingredients of the brewery's newest product.
Rice: Modified Omachi (produced in Izumo City)
Rice polishing ratio: 60
Fermenter: Shimane K-1
Japanese Sake Degree: +6.0
Acidity: +6.0
Alcohol content: 15%.
This sake is brewed by a brewery in Izumo with rice from Izumo and yeast from Shimane.
Mild aroma. The mouthfeel is very soft and watery. As it rolls around in the mouth, the bitterness spreads and the acidity of Omachi overlaps. The sweetness and flavor of Omachi is faint. It has a dry finish with a firm flavor.
I drink it cold, but I feel it is a delicious sake even when warmed up.
Japanese>English
Shin
Maybe because it's cloudy, it's dry but gentle and easy to drink.
Japanese>English
