2015by but not that much color. Nearly crystalline yellow. Maybe it was laid down at a low temperature before shipping.
The nose has a mature aroma. Sticky fruits like black tea, caramel, and mango. There is also a somewhat hard aroma. Lime?
It is very tasty even at room temperature. The taste is not heavy with a good balance of gentle sweetness and acidity, yet it has a voluminous flavor. It is very tasty. The aftertaste is beautiful and goes in easily.
I heated it up. Yaah, it's delicious. The overall balance is the same, but the sweetness and acidity combine to create a more relaxed taste. Both room temperature and warmed are delicious. It's up to you to decide what you want to do with it, depending on the dish and your mood. Both are delicious.
This is very tasty. It has a good balance of sweetness and sourness and a good volume. It is somewhat like Kenrishi. The acidity is not as strong as advertised. It may have more acidity in cold weather or if it is stored at a lower temperature.
It is better to store it at room temperature. I don't know how it will change in the future, but I think room temperature is the way to go, at least for now.
I like Taisho's Tsuru. It tastes good in a different direction from Hiokizakura and others.
Good morning, Tarou-san. Taisho no Tsuru is very good. I'd like to try it, but I can't seem to find it 💦Taro's comment makes me want to drink it more and more 😊.
Good evening, Mr. Tarou. I got the same sake at Urara! I'm a beginner so I was worried about room temperature but when I heated it up it was great 😆 I also brought home a pink Omachi so I'll enjoy it slowly 😊.
Congratulations on your purchase!
The taste may settle down again by leaving it at room temperature after opening the bottle, so if you drink it again at room temperature in about 2 weeks, you may get a different impression. Pink Omachi, I envy you!
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Taisho no Tsuru Unfiltered Nama Sake
This is also a new sake for me.
It is a slightly deep and delicious sake with a tangy feeling that follows later. The recommended pairing was a rare fish from the deep sea, Mexicali, dried overnight. It is fatty and sizzling.
Of course it was delicious!
Bicchu tasted sake from Kitabo.
We visited a sake brewery in a remote mountainous area and purchased this sake.
It is an unfiltered, unpasteurized sake with a coherent taste.
It is also a delicious sake.
Sake study at an all-you-can-drink restaurant ⑦
Like the other special sake, it had a "limited to one per person" tag on it, so let's just drink it 😁.
It's refreshing, well-balanced and easy to drink 😆 I think I prefer a little more sweetness and sourness.
⭐️⭐️⭐️
Corona has dawned and business trips are increasing.
I went to Okayama on a business trip and took a day off to buy sake and Bizen ware. I am not sure if I went to work or to buy sake.
Well, Taisho no Tsuru, a mountain sake from Okayama.
A punchy sake with a deep acidity like a traditional sake brewed from a traditional sake yeast yeast yeast.
It was my favorite sake and delicious.
A new sake that is easy to drink, but still firm and easy to drink.
The cup is a Bizen ware. It is a cup of 2,000 yen.
I am happy to drink with my favorite cup from now on.
100% Asahi produced in Okayama Prefecture
I seem to have drunk it 7 years ago, but I have no memory of it 🤔.
The first aroma is sweet sweetpotato in soybean.
The taste is somewhat vague, but when you roll it over, the spiciness and richness come out. The aftertaste is strong and lingers for a long time. The aftertaste is strong and lingers for a long time. There is no sourness.
Japanese>English
5
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