倍割り
Sakonishiki.
The umami flavor is deeply penetrating from the first to the middle part of the bottle.
It is slightly spicy and has a fresh aftertaste.
Japanese>English
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倍割り
Celebrate the Tiger's victory.
Full of flavor and sweetness zing from around to the middle.
Smooth taste to the last.
Japanese>English
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The last of the day.
The umami taste is graceful on the tongue.
The taste is full and lingers freshly.
Japanese>English
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Akaban Omachi.
Match it with saury liver...!
The richness of the umami flavor comes through from the beginning to the mid-palate.
It is accompanied by a slight acidity and extends to the aftertaste.
Japanese>English
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Aizan.
The Aizan has a gorgeous and clear flavor.
The Aizan.
The back mouth is clean.
Japanese>English
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After a long time.
The spiciness and the richness of the umami taste start from the first taste.
The middle part of the flavor is mellow, and the richness of the aftertaste deepens.
Japanese>English
ma-ki-
Good evening, Mr. Double Split!
I usually like sweet and savory, but Mr. Spicy Heaven is delicious 😋.
Japanese>English
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Good evening, ma-ki-san.
This is the first time I drank "Shinten". It was delicious and had more flavor than I imagined 🍶👍.
Japanese>English
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The last of the regrettable sake.
Burst of spiciness. Sourness and fizziness pass through refreshingly...!
Thank you, Nara.
Japanese>English
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Dew leaves wind.
The farewell drink No.2.
It's still as hard as ever.
It's a hard sake.
The pungent taste that comes in a big thud is wrapped in a fizzy sensation.
The spiciness flows smoothly and dryly to the back of the mouth.
Japanese>English
倍割り
Refreshingly sweet aroma per se.
Sourness and freshness, combined with a sense of effervescence, quickly disappear in the aftertaste.
Japanese>English
倍割り
Farewell Sake #1.
Back.
Omachi.
The richness of umami is well balanced by acidity and spiciness.
A slight minerality combines with the umami from the mid-palate to the lingering finish.
Japanese>English
倍割り
The last of the day.
The richness of the umami flavor comes and flows with the spiciness.
The aftertaste lingers in the mouth.
Japanese>English
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Miyamanishiki.
It is said to be a sake for chicken.
Sourness and spiciness are fresh.
The back mouth swells and a lingering aftertaste is released.
Japanese>English
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It's been a long time since I've seen a work of art.
The sweet pertinence and sweetness are as expected.
The freshness of the aftertaste is triple.
Japanese>English
倍割り
Omachi.
2024BY.
No yeast added.
Around the spiciness and acidity.
The wine is sweet and flows somewhat smoothly.
Japanese>English
倍割り
Miyamanishiki.
Around the acidity and sweetness enter smoothly.
It spreads to the gin and mid-palate, and is slightly floral to the finish.
Japanese>English
倍割り
Spicy and umami taste comes from the area.
The umami comes in gently and has a crisp aftertaste.
Japanese>English
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Kame-no-o.
The richness of umami dominates from the mid-palate.
It is accompanied by a slight sourness, and extends with a zippiness.
Japanese>English
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Last of the day.
Hachitan Nishiki.
The sweetness comes gently in the first half of the bottle.
The middle part of the bottle has a smooth flavor and acidity, but the sweetness lingers gently until the aftertaste.
Japanese>English
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The wine starts out with a refreshing acidity.
The acidity in the middle part of the bottle is slightly sweetened and becomes slightly juicy.
The acidity remains calm until the aftertaste.
Japanese>English
倍割り
The spiciness is light from the first sip.
The slightly slippery umami combines with the spiciness to create a cohesive aftertaste.
Japanese>English