倍割り
Encore.
The acidity combines with the flavor, from around to the mid-palate.
The zing and acidity extend to the aftertaste.
Japanese>English
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倍割り
Good to see you here...!
A cup of tears.
The spiciness and umami flow with a silky texture.
The placement of the umami is good, and the aftertaste is refreshing.
Japanese>English
倍割り
Last of the day.
From a silky area, the mid-palate bursts with effervescence and spiciness.
The spiciness in the back end extends and lingers.
Japanese>English
倍割り
Aged for 3 years.
The umami extends slowly.
The slightly twitchy accent is quickly calmed down by the spiciness.
Japanese>English
倍割り
Yamada Nishiki.
Sweet aroma and umami.
In the mid-palate, the fullness of umami comes in gently, with a slight hook at the end.
Japanese>English
倍割り
Around sweetness and umami.
It extends slowly and lingers slightly mellowly.
Japanese>English
倍割り
A cup of tears.
A hint of sweetness in the middle.
Spiciness and umami in the middle part.
Sharp aftertaste.
Japanese>English
倍割り
Last of the day.
Aged for one year.
The mouthfeel, umami and sweetness become mellow.
The umami is mellow from the middle to the end of the bottle.
Japanese>English
倍割り
Yamada Nishiki.
This is also aged, apparently.
The sweetness and umami are smooth.
The acidity combines in the mid-palate and finishes with a full-bodied umami.
Japanese>English
倍割り
Kinmon Nishiki.
Sweetness per se. Fullness of umami in the middle of the hook.
Slightly pungent taste also combines with the lingering aftertaste.
Japanese>English
倍割り
2023BY.
Yamada Nishiki.
Lightly sweet at first.
The richness of umami comes from the mid-palate and is combined with a hint of hineyness.
The sweetness extends to the back palate.
Japanese>English
倍割り
Hachitan Nishiki.
Slightly mellow, with a full-bodied sweetness and umami.
It gently extends to the mid-palate, with a smooth finish.
Japanese>English
倍割り
Lightly cloudy.
Fresh sweetness and umami.
The middle part of the wine has a strong umami taste, and then it starts to become spicy.
Japanese>English
倍割り
It has been a long time since I have had this type of wine.
It has a slightly acidic and sweet taste.
The middle part is spicy, and then the richness of the flavor comes through.
Japanese>English
倍割り
Last of the day.
Takananishiki.
A hint of sweetness from the first sip.
The umami extends gently, and it finishes with a smooth finish.
Japanese>English
倍割り
Gin no Yume.
The richness of the umami flavor comes from the first half of the bottle and continues until the mid-palate.
It is moist and silky to the aftertaste.
Japanese>English
倍割り
Double encore.
Fresh sweetness and flavor.
It is a good taste with a rich flavor.
Japanese>English
倍割り
Encore.
The flavor that goes in slooooowly.
It goes on spicy and has a clear aftertaste.
Japanese>English
倍割り
A cup of tears.
The spiciness comes first.
In the middle, the typical umami flavor comes in, and it is smooth.
Japanese>English
倍割り
Last of the day.
It's been a while since I've seen this one.
Gohyaku-mangoku.
The spiciness is a little gorgeous, and the richness of the lingering aftertaste is very slow.
Japanese>English