倍割り
Hot sake, because it was cold.
The umami and spiciness run through smoothly.
The zingy mid-part of the sake is quickly subsided.
Japanese>English
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倍割り
Last of the stock for New Year.
Omachi.
It was almost baptized when the bottle was opened.
The sweetness and umami are mellowed by the bubbles and ori.
The aftertaste is refreshing.
We'll do our best for the new year, too.
Japanese>English
倍割り
The finale of New Year's drinking.
After a long time.
Good aroma, around acidity and sweetness.
It flows full and rich until the mid-palate, and lingers quietly.
Japanese>English
倍割り
If there is, you want to drink it.
One bottle close.
The aroma is gorgeous and the flavor is delicious. The middle part of the bottle is also gorgeous, with a sharp spiciness.
The aftertaste is smooth.
Japanese>English
倍割り
Yamadanishiki and Hachitanishiki.
Slightly sweet aroma and full flavor.
The spiciness is combined with a slight acidity, deepening the richness.
Japanese>English
倍割り
A sake that you can come here.
Warmed.
Sweetness and umami from the first to mid-part of the bottle.
Warms up to a gentle aftertaste.
Japanese>English
倍割り
A cup of tears.
Immediately after opening the bottle.
Refreshing around the acidity.
With a slight sweetness, the aftertaste, the acidity is released smoothly.
Japanese>English
倍割り
The last of the day.
From the slightly sweet aroma, the umami is gentle.
Transparent umami from the mid-palate to the lingering finish.
Japanese>English
倍割り
For the first time in a long time.
Warmed.
The aroma and umami of the barrel swells in the mouth.
Umami and sweetness to the back of the mouth.
Japanese>English
倍割り
Dew leaf style.
The spiciness and umami start from the top.
The gorgeousness of the aroma and the lightness of the umami extend to the back of the mouth.
Japanese>English
倍割り
The last genuine one.
Aizan.
Sweet to mildly umami and acidity, swelling in the mid-palate.
The richness of the umami with a slightly spicy flavor, which is deep and persistent, continues to the back end of the mouth.
Japanese>English
倍割り
The second last of the day.
Yamada Nishiki.
The taste is clear and transparent, with a mild sweetness.
The lingering finish is fresh and transparent.
Japanese>English
倍割り
Hachitan Nishiki.
Lightly cloudy.
The sense of foaminess and spiciness.
The middle part of the bottle is fresh and slightly mellow.
Slightly hard, with a firm aftertaste.
Japanese>English
倍割り
Partitioning.
Umami and spiciness from around.
The spiciness stretches lulzily, and the richness of the umami taste is in the aftertaste.
Japanese>English
倍割り
Encore.
Full of flavor and sweet aroma from around the perimeter.
The middle part is a little bit slow, and it extends to the back of the mouth.
Japanese>English
倍割り
Last of the day.
Miyamanishiki.
The spiciness is smooth from the first to the middle part of the bottle.
The core is a bit on the back end, but it flows smoothly.
Japanese>English
倍割り
Akita Sake Komachi.
Flax cat base. Stored in Mizunara oak barrels.
Aroma and acidity.
Slightly spicy, with a lingering acidity.
Japanese>English
倍割り
Improved communication.
After a long time.
Around acidity and sweetness.
Slightly acidic and lingering.
Japanese>English
倍割り
New Year's bottle.
Sweetness and acidity.
Aromatic and long, with a gorgeous aftertaste.
Japanese>English
倍割り
Happy New Year!
We look forward to working with you this year.
So, here is the first one.
Miyamanishiki.
A hazy sake.
It has a rich umami flavor and a pungent spiciness.
Slightly shinny, mellowed by the haze on the back palate.
Japanese>English
ma-ki-
Happy New Year, Double Split 🎍.
I look forward to working with you this year 🙇.
Aozora is delicious 😋.
I had a chance to visit the brewery last year and it was a memorable experience 🎵.
I can't wait to see what kind of sake we can find this year 😍.
Japanese>English
倍割り
Happy New Year, ma-ki-!
I look forward to working with you again this year.
I hope to meet many different kinds of sake this year 🍶.
Japanese>English