倍割り
A cup of tears.
The spicy richness flows smoothly.
As usual, the aftertaste is released smoothly.
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倍割り
Akitsuho.
Last of the day.
Sweetness and acidity.
The middle part of the palate has a firm minerality.
The bubbly taste and the richness of the back palate are very refreshing.
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倍割り
Right.
Yamada Nishiki.
The spiciness comes in quickly.
It has a rich umami flavor and a slightly smooth aftertaste.
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倍割り
Quite mildly delicious and sweet.
Mellow and lingering.
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倍割り
Omachi.
The umami in the middle part of the bottle is moist.
The richness of the umami continues until the back palate.
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倍割り
Today's Booty.
Aizan.
The aroma and umami start with the spiciness.
The spiciness flows smoothly and calmly.
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倍割り
Last of the day.
Stable gorgeousness.
The last of the day's gorgeousness.
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倍割り
Hachitan Nishiki.
The richness of the umami flavor comes from the first sip, and it lingers slowly until the aftertaste.
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倍割り
Yamada Nishiki.
Mashirano for the first time in a long time.
The sweetness and umami of the first half of the bottle.
The mid-palate is full of umami.
The lingering aftertaste is very strong.
Japanese>English
倍割り
Laughing Four Seasons when in doubt.
Sweet aroma with a slightly pungent taste.
The richness of the umami flavor, zingy but refreshing in the aftertaste.
Japanese>English
倍割り
Yuyama Nishiki.
Koji-mashimashi.
The sweetness starts to mellow.
The mild umami combines in the mid-palate.
The smooth aftertaste is like the autumn sky.
Japanese>English
倍割り
Souvenirs of sometime.
Low al.
Made with terraced rice from Kasuga.
Mildly sweet and slightly acidic.
Can be used as an aperitif.
Japanese>English
倍割り
Last today as it is a quick one.
A little core of spiciness and umami.
The sweetness mellows out from the mid-palate and lingers until the aftertaste.
Japanese>English
倍割り
Dewa Sanzan.
Slightly spicy on the palate.
It has a zingy aftertaste with a boost of umami.
Japanese>English
倍割り
Transparent umami and sweetness.
It has a slight core, but it gradually dissipates.
Japanese>English
倍割り
Ginsan.
As a delicious thin, from around to the middle.
The back mouth also sinks in.
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倍割り
The sweetness sloshes around.
It flows into sweetness and lingers without tartness.
Japanese>English
倍割り
Yamada-Nishiki low-polished.
The richness of the umami starts at the beginning.
The core of spiciness penetrates into the mid-palate.
Japanese>English
倍割り
Miyamanishiki.
It goes in smoothly, with a delicious spiciness from the mid-palate and a slightly slippery aftertaste.
Japanese>English
倍割り
Misato Nishiki.
Mild umami per se.
Slightly deepened richness, lingering as a thin taste.
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