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Ten'on凉殿純米吟醸
alt 1alt 2
おにぎりbar うち
37
やす☆
At room temperature. It has the softness and transparency of Jungin and the moderate thickness of Tenjuu, and has a good sharpness. Last year, it was clearly labeled as a sake brewed with sake yeast, but this year there is no mention of it. Has the brewing method changed?
Japanese>English
やす☆
Tasted again on 7/22 at small bar Yui. When heated, it has a mild umami and a strong sharpness. When cooled, the sharpness becomes more gentle.
Japanese>English