寿梨庵
I bought this for a guest from Tokyo.
The Tatyu series is made entirely from Koshitanrei sake grown locally in Ojiya ✨.
I was looking forward to it myself as I missed out on the Hiyayogoroshi which was very well received 😊.
The nose has a slightly matured rice aroma 🌾.
The sweet and sour aroma hit me unexpectedly 😆.
Fruitiness like Japanese pear, slight ripeness, and acidity like a sake yeast yeast 🤔.
I could feel the full flavor of rice and the potential of Koshitanrei, and I think the good points of special junmai are fully expressed 😋.
I haven't had this kind of sake in a while... I can recommend this as a local sake: ✌️
Japanese>English
ヒラッチョ
Tatomo, it's getting pretty good, isn't it?
This special junmai has reached a very good level.
Even though I am a Choshamori fan,
I am a Choshamori fan, but the evolution of Takai's sake is not to be missed.
Japanese>English
寿梨庵
Hi Hilacho 😊
It's been a while since I had a drink and I was a bit surprised.
I had a feeling that they are changing the quality of their sake as far as tayu is concerned 🤔.
Japanese>English