J.laedlein
Light aroma, umami, 3.5
Polish>English
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車坂Kurumazaka
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ふふふふ
terminal (e.g. cancer, disease, etc.)
Very strong taste.
Japanese>English
gakigakki366
★⭐︎⭐︎⭐︎⭐︎
まーこ
Rice
Rice polishing ratio 65
Alcohol content 18%.
Nutty flavor.
Unique flavor.
Japanese>English
まやお
Looks like Shaoxing wine.
Japanese>English
kyogokudou
I think it tastes better as the temperature rises over time....
I think it tastes better when drunk as heated sake....
Japanese>English
didi
Ginjo-shu that goes well with fish
Japanese>English
やまもとようへい
It is refreshingly smooth. Sake that has acidity on the palate, but moderately so, and when you notice it, it's gone.
Japanese>English
たくぼん
Sake is matured for a certain period of time in the cellar of the brewery
Sake that is aged for a certain period of time in the cellar below the brewery before being shipped.
Is it a kind of hiyaoroshi (cold sake)?
Calm but strong aroma
The acidity of Yamahai is heavy and firm.
It has a strong alcohol taste and is very drinkable.
I had it fresh out of the fridge.
As it gets closer to room temperature, the umami taste increases.
The goodness of this sake comes out.
It has a core but no peculiarity.
It seems to go well with a wide range of meals.
Japanese>English
よしお
I remember it was a fruity drink I had a while ago.
Japanese>English
💠みんみん💠
Cute label: ❤️
fruity
Japanese>English
夢茶苦茶也
Warmed.
Acid!
Mellow and delicious.
H28BY!
Polishing ratio 65
Alcohol 16%.
Japanese>English
新丸子屋
It is a sake that goes beyond soy sauce, gari (ginger), and tea, and makes its taste supreme when combined with fish.
In tasting fish, sake brings a new synergy of amino acids to the mouth-watering flavor. They have pursued a sake not of sharpness and spiciness, but of umami and sharpness.
Sake rice: Koji rice: Yamadanishiki, Kake rice: Miyamanishiki, Polishing ratio: 58%, Yeast: undisclosed
We had it well chilled ✨✨.
It is crisp with a good balance of acidity and bitterness, and has a nice sharpness that makes it easy to drink👍.
The mouthfeel is soft, but there is a subtle ginjo aroma on the palate, and after a little while you can taste the umami 😆.
I paired it with surume-ika sashimi and horse mackerel sashimi!
It's the perfect sake to go with sashimi 🤤.
It's a sake that goes well with all kinds of food, not just fish ✨✨.
Japanese>English
うましぶ
○
のすけ
It was neat, like,
Japanese>English
Kurumazaka波乗り車坂 山廃生原酒
あちょお
Sweet flavor, astringent taste, and a cider-like aftertaste.
Japanese>English
ハイエース
How is it expressed?
A softly fragrant ginjo aroma, moderately sweet, and a bit on the light dry side?
There is sweetness, but the aftertaste is short and well balanced with acidity.
I felt it was a little heavier than light.
Japanese>English