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It is refreshing, crisp, and clean, as is typical of the summer sake of drunken whales.
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As stated on the back label, it has a crisp taste and good sharpness.
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It has a clear mouthfeel with a cute sweet flavor and sharpness typical of Aizan.
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The first Takefujima. 2002BY at room temperature.
The color is brown. It has a sense of maturity and caramel-like sweetness that is typical of long-aged sake.
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It has a soft, melon-like sweet and savory taste with a deep, lustrous flavor of Aizan. It is a delicious sake with good sharpness and excellent total balance.
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We had some of the leftover sake from the sake party. Last year it was a 55% polished jungin, but this year it appears to be a 50% polished jundai.
It has been open for a long time, so it is not as fresh as it should be. It has a soft sweetness and flavor of orikara, but I wish it had a little more sharpness. I would like to drink the first sip.
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Although it is alky, there is no sense of alcohol, and there is a good balance between the cleanness of the alky and the softness of the orikara. In general, it has a light taste.
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The first Beian Daikoku.
The mouthfeel is soft and clean with a melon-like sweetness, and it finishes with a hint of bitterness.
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The first Ichiju Senzan.
It has a clear flavor and disappears quickly. It is a perfect food sake with no peculiarities.
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Freshly opened, with a slight freshness. The palate is clean and crisp with a refreshing acidity.
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2018BY. clear umami and a good sense of maturity. It has a clear flavor and good maturity.
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It has a firm flavor including sweetness, which is typical of Isobeki. The presence or absence of filtration is unclear.
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The taste is dry and crisp for a Yamahai autumn sake. In a good sense, it is not like 80% polished sake.
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It has a mellow flavor that is typical of autumn-aged wines, and has a good sharpness.
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It has a solid feel that is typical of Tamagawa. Good on the rocks, but not bad straight.
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Clear sherry fruitiness with a touch of acidity. It becomes more mellow when heated.
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It has a clear and moderate umami, giving the impression of a classical sake. The flavor opens up when warmed to lukewarm.
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The first nigori of Tomirei, R3BY, with a soft rice flavor due to its shwashy texture.
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It has a clear mouthfeel with a deep and juicy fruitiness.
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This is the first Junmai spec Morishima I have ever had. It was fire-aged, but still petit fresh. I didn't write down my impression of it, but I remember that it had a good umami and was well-balanced.
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