倍割り
Sweet flavor that comes in quickly.
It flows spicy in the mid-palate and is dashing to the aftertaste.
Japanese>English
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倍割り
A cup of tears.
Ishikawa Gate.
The spiciness around the sake is mellowed by the nigoromi.
The spiciness flows hotly, and the lingering aftertaste releases its umami.
Japanese>English
倍割り
Last of the day.
Ihyakumangoku.
From the sweetness and umami, the richness of the umami is quickly developed. The umami extends to the back of the mouth.
Japanese>English
倍割り
Yamada Nishiki.
The full-bodied, dry and umami taste is refreshing.
The wine is squeezed to the mid-palate, and the lingering acidity combines with it.
Japanese>English
倍割り
Yamada Nishiki.
Umami and spiciness are present from the beginning to the mid-palate.
The zin and umami richness come through on the back end.
Japanese>English
倍割り
Ihyakumangoku.
The sweet aroma stands out with freshness.
Slightly spicy transition with a full-bodied umami aftertaste.
Japanese>English
倍割り
A cup of tears.
Pungent richness and umami.
Slightly sweet, with a slightly astringent aftertaste.
Japanese>English
倍割り
Last of the day.
Heated.
The umami comes through smoothly.
Mellow umami, slightly spicy.
Japanese>English
倍割り
If you come here, this is it.
Around the pungency and aroma.
Slightly sour and umami richness comes and lingers moistly.
Japanese>English
倍割り
Sweet aroma and delicious flavor.
It flows coldly and sinks in the aftertaste...!
Japanese>English
倍割り
Aromatic and sweet.
The umami flavor flows well with a thin aftertaste.
Japanese>English
倍割り
Warmed.
The umami comes through with a zing.
The slightly full-bodied flavor comes through in the middle part of the bottle and extends quickly.
Japanese>English
倍割り
Yamada Nishiki.
Refreshing acidity.
Slightly spicy, with a smooth finish.
Japanese>English
倍割り
The richness of the umami taste makes it easy to enter.
The middle part of the sake is full of umami and pungent spice, with a lingering zing.
Japanese>English
倍割り
It's that time of year again.
The flavor flows from slightly sweet to tasty.
The aftertaste is smooth.
Japanese>English
倍割り
Double encore.
Yamadanishiki and Gohyakumangoku.
The umami expands and the spiciness comes through.
The middle part is a little sweet, but it lingers with a deliciously spicy aftertaste.
Japanese>English
倍割り
Encore.
Yamada Nishiki.
The balance of sweetness and umami is as expected.
The freshness of the taste slightly breaks the balance and the richness of the umami aftertaste is lost...!
Japanese>English
倍割り
The last of the day.
Miyamanishiki is used.
It has a good aroma with a good flavor and acidity.
The sweetness extends to a full-bodied finish.
Japanese>English
倍割り
Green Mai used.
The spiciness is accompanied by a slight acidity.
The spiciness runs dry from the middle to the aftertaste.
A gentle umami taste comes in at the end.
Japanese>English
