Herman Mok
Comes with more significant lactic acid feel - guess thats the difference between Kimoto & Yamahai. The creamy taste is a bit heavier - feel of vanilla spot.
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Herman Mok
Elegant melon on nose. A bit minty. The sourness from lactic acid is stronger - with lemon and yogurt. Also strong umami spottable - after taste lasts longer than others. Guess it is the strength of Omachi after all.
Herman Mok
This kind of 台雲 made use of 愛山 - interestingly it does not carry the sticky sweetness which I usually encounter when drinking other sake with this type of rice. While it is definitely sweeter, but the sweetness is still very light and would not have much burden - slight yogurt and cream feel at the end. Less umami comparing to other types but still can be spot.
Herman Mok
This is the JDG version of 台雲 using 真吟 technique with yamadanishiki - rice polishing ratio 50%. Comparing with Yamahai version, the smell of melon & banana is still prominent but a bit softer. A little hint of bitter taste at the end.
Herman Mok
台雲 from Taiun Sake Brewing in 島根. Since it only got the license for manufacturing sake for export purpose, there is no such record in Sakenowa. This one is tasted in Hong Kong - which is Junmai Ginjo using yamada nishiki - rice polishing ratio 55% at 16% abv. On nose it gives you prominent banana smell, going to the level of banana cake. Signature sweet of melon & banana with a bit of sourness. Slight vanilla and umami is also spotted.