倍割り
A gift.
Fresh flavor from the first sip.
It has a fresh umami from the first sip.
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倍割り
It is very dry, but starts out a bit sweet.
The spiciness comes into its own in the mid-palate, with a slight acidity and zing.
The back palate is gentle, but it extends.
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倍割り
After a long time.
From around the umami, the acidity comes in slightly and lingers.
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倍割り
Gin Ginga is used.
Umami and acidity swell from around the perimeter to the mid-palate.
Aromatic and smooth to the aftertaste.
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倍割り
The atmosphere is quiet around here.
The flavor slowly enters from the middle to the end calmly.
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The spiciness and umami start from the beginning.
The richness increases in the mid-part, and the lingering aftertaste is quickly released.
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倍割り
Senbon-Nishiki and Yamada-Nishiki.
The mouthfeel is full of a sharp sweetness and umami.
The umami in the middle part of the mouth extends gently to the end.
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倍割り
The full-bodied flavor of the umami.
The middle part also flows sweetly, and the pungent flavor is tightened with a touch of spiciness.
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倍割り
Dew leaves wind.
After a long time.
Slightly stiff entry, richness of umami and a sense of effervescence.
The aftertaste is a little bit loose.
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倍割り
Misato Nishiki.
The sweetness is boosted by the umami.
It is gentle and floral with a lingering aftertaste.
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Dubuan.
Yamada Nishiki.
Burst of sweetness and acidity.
Yogurt-like.
Refreshing to the aftertaste.
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倍割り
A cup of tears.
The sweetness and aroma around the perimeter is spectacular.
It flows sweetly from the mid-palate to the aftertaste and lingers.
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倍割り
Last of the day.
Yamada Nishiki.
It is full of umami and fresh in the middle.
The richness of the umami comes through smoothly, giving it a threefold impression.
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倍割り
The wine is slightly sweet with a nice aroma.
The spiciness opens freshly and releases a gorgeous aftertaste.
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倍割り
The spiciness comes through quickly, almost as if it were an orthodox dry sake.
The taste is zingy until the aftertaste, and then it finishes with a full-bodied flavor.
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倍割り
Back label.
The umami is silky and flows from around the perimeter to the mid-palate.
The richness of umami extends with the aroma.
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倍割り
正真正銘のラスト。
山田錦20%使用。
甘味がサラリと流れるあたり。
旨味とともに余韻まろやかに。
倍割り
Part 2.
Matsuyama Mitsui.
The spiciness and umami start in the middle.
The sweetness expands in the middle part of the bottle and flows gently.
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倍割り
Extension 1.
Around spicy and umami.
Cool transition and slightly rough finish.
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倍割り
A cup of tears.
Omachi.
The richness of the umami flavor is present from the beginning to the mid-palate.
The richness of the flavor comes in the back end and lasts until the aftertaste.
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