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久米桜久米桜
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A chart created from flavor analysis of user comments.
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Tags generated from flavor analysis of user comments.
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久米桜ゴールドカルシス 民族の酒
みゆたいがー
Neo-Chinese food pairings.
Matching in the direction of Shaoxing wine. Amazing.
Japanese>English
タロウ
Different from recent Kume-zakura, H28by.
It is colored with wild golden yellow.
The aroma of maturity is strong.
Mushrooms, bananas, black tea, and maybe pineapple. Something like that.
It is firmly astringent at room temperature. The sweetness is at the bottom, but the astringency is all over the place. It has a flavor that makes you want to warm it up. It's a heated sake!
I'm going to heat it up.
I knew I had to warm it up.
It has sweetness and richness, but it's dry. I'd like to drink this at a higher temperature. It's interesting because it has a beautiful sharpness once it's warmed up.
It might have been even better in the summer. It is interesting to see how Kume-Zakura has evolved from here to what it is today.
Japanese>English
akr
Room temperature. It is cold, though, so it is quite cold. It is full of acidity and richness, easy to drink and yet robust. Well, it's good, isn't it?
Japanese>English
久米桜民族の酒 カルシス ゴールド
久米桜民族の酒 カルシス
久米桜pensee 野生の思考 きもと原酒火入れ R4BY
久米桜Flanenco Cluster Amaryllis
ぐがげご
Cluster amaryllis seems to be a higanbana.
The aroma is a bit peculiar. It has a strange taste, a mixture of sourness, astringency, and softness. Not bad.
Japanese>English
いえもん
Vinegar-like sourness! But easy to drink! Cold.
Japanese>English
みつ
I ordered it because it was on the hot water in my eyes as soda with sake.
Hmm! It's a normal tasty lemon sour! Though it has a cloudy sake-like harshness and a faint aroma.
At any rate, it is delicious.
Polishing ratio 50%. Is it actually a stiff sake?
Japanese>English
タロウ
My first calcis.
I saw that the name is a combination of calpis and catharsis, but I wonder if it's true.
I've never had fresh and this is my first calcis.
It has a light color of golden yellow.
The aroma is vinegar. I have smelled it before, but I can't remember. What is it? Sweet and sour aroma. Also, there is a graininess.
At room temperature, it's delicious. It is not sake. It has a pleasant sweet and sour taste, and the alcohol content is low, so you can drink it smoothly. It looks good with ice, and it would be interesting to drink it with milk.
Warm it up.
The sweetness and sourness make it a normal tasting sake. It also feels good for your health.
I'd rather drink it with food from a hot place than from a cold place. I think it would go well with meat carpaccio with pak choi.
It's interesting. I think this sake tastes better than the usual sweet sake, so I guess it is good as a regular sake.
Japanese>English
きゃん
Extremely sour!
The second sip is just as sour as the first... but as you continue drinking, you can also taste the sweetness and richness.
By the time you finish it, you might be addicted to it!
Japanese>English
あちょお
Acidity 18.8
*Repeat venting while sticking an ice pick or a wood pick through the top of the crown.
Cautionary note: This is a bad drink 😅If you look on the internet, you will see pictures of it exploding when you open the bottle.
If the acidity of rice vinegar is 4.3, I don't think it's even 18, but it's very sour.
It's like a sour French dressing if you eat it with chilled tomatoes.
Japanese>English
タロウ
Although it is not on the label, it is a sake yeast yeast yeast.
Slightly colored.
The nose is complex. Lactic acid, black tea, banana, and massilium.
Rich sweetness and flavor even at room temperature. Sourness, minerality and bitterness on the back palate. Delicious. It has a gentle flavor like a warmed, watered-down sake.
Warmed up.
Umamayumayumayumayumayumayum. The umami and richness of the flavor spread out more, and the dashi (Japanese soup stock) taste was great.
This is delicious! It could be watered down a bit more, but the balance is good!
Japanese>English
久米桜スターバースト
Harley
It's hard to catch on with my antenna. I meet them at beer festivals. It's a delicious + lactic acidic beer with a lot of guts. I want to drink it again.
Japanese>English
