倍割り
Risshun morning pressing.
The ear of God.
The flavor is fresh and extends from the sweetness.
Slightly acidic, with a slightly full-bodied finish.
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倍割り
Aizan.
Lightly cloudy.
It has a mild umami taste and a sweet aroma.
Mildly rich in flavor and acidity, with a slightly effervescent feeling and a lingering aftertaste.
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倍割り
Ihyakumangoku.
The taste is smooth and sweet.
The mid-palate is spicy, and the back palate is a little long, but it is still smooth.
Japanese>English
倍割り
Double encore.
Peripheral aroma gorgeous.
Flows sweetly from the mid-palate, with a slightly acidic richness on the back palate.
Japanese>English
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A cup of tears.
Fresh sweetness on the palate.
The aftertaste is slightly gorgeous with transparency.
Japanese>English
倍割り
Last of the day.
From the sweetness of the first, a spicy burst in the middle.
The aftertaste quickly recedes.
Japanese>English
倍割り
Sweet aroma and umami per se.
The sweetness precedes and mellows to a lingering aftertaste.
Japanese>English
倍割り
Hard sweetness per se.
The freshness of the raw sake adds a touch of gorgeousness.
Flows sweetly with spiciness.
Japanese>English
倍割り
Kura no Hana.
It is a little cold with a zing of umami.
The richness of the umami taste extends.
Japanese>English
倍割り
Rose yeast is used.
The spiciness and umami that smoothly pass through from the gorgeous aroma. Even the aftertaste is gorgeous.
Japanese>English
倍割り
The umami and pungency start from the top.
The richness of the umami in the middle extends smoothly and slowly to the back of the mouth.
Japanese>English
倍割り
Around acidity and sweetness.
It flows into sweetness and has a refreshing aftertaste.
Japanese>English
倍割り
Yamada Nishiki.
The sweetness of the first half of the bottle is followed by a cool umami.
In the mid-palate, a fresh aroma with a slightly pungent taste and a smooth finish.
Japanese>English
倍割り
A cup of tears.
Warmed.
The umami zing comes in the middle.
The umami extends to the mid-palate and expands.
The umami in the back end and the spicy full-bodied flavor are all there.
Japanese>English
倍割り
Last of the day.
Yamada Nishiki.
From the perch, a refreshing sweetness precedes the taste.
Transparent aftertaste, silky texture.
Japanese>English
倍割り
Fully fermented, crisp and pungent.
It is rich in flavor and spiciness, and has a sharp aftertaste.
Japanese>English
倍割り
The richness of umami and sourness.
The spiciness is slightly pungent, and the richness is deepened by the umami thinning.
Japanese>English
倍割り
Last of the day.
The last of the day.
The umami comes in mellowly, but the spiciness comes first.
The aftertaste is smooth and slightly full-bodied.
Japanese>English
倍割り
Yamadanishiki and Reihou.
Immediately after opening the bottle.
Refreshingly sweet and umami.
It is wrapped in a sense of freshness and releases a lingering aftertaste.
Japanese>English