倍割り
A cup of tears.
Slightly sweet taste.
The middle part of the cup is umami, and it is accompanied by a little sourness until the end.
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倍割り
Last of the day.
I didn't know I could drink it here.
Gohyakumangoku and Yamadanishiki.
At a chilled temperature.
The umami and mild sweetness come in quickly.
The umami expands in the mid-palate, and it gently finishes in the back palate.
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倍割り
Spiciness and umami.
The spiciness runs through the middle and lingers with the richness of umami.
Japanese>English
倍割り
The full-bodied flavor comes from the first half of the bottle.
The mid-palate is mellow and full of umami, and the spiciness lingers in the aftertaste.
Japanese>English
倍割り
Miyamanishiki.
The sweetness and umami start around the middle of the bottle.
The full-bodied flavor comes in a little, but it clears up with a zing.
Japanese>English
倍割り
Dabouin.
Slightly thin and cold umami.
Fresh and pungent, with a rough aftertaste.
Japanese>English
倍割り
Encore.
Yamada Nishiki.
Around acidity and spiciness.
Slightly spicy and flows silky.
Japanese>English
倍割り
The last of the day.
The sweetness and umami are smooth.
Mellow and harmonious from the middle to the aftertaste.
Japanese>English
倍割り
The fresh flavor extends sweetly.
The back palate has a slightly three-dimensional feel and sinks.
Japanese>English
倍割り
The sweetness and umami come in quickly.
In the middle stage, the richness of umami comes in with a hint of spiciness.
The aftertaste is light and refreshing.
Japanese>English
倍割り
Dewa Brilliant.
Sourness and sweetness in the mid-palate from the gorgeous perimeter.
The back mouth is released.
Japanese>English
倍割り
The spiciness and umami start to come through.
The slightly mellowed taste is slightly bitter, but it quickly disappears in the back of the mouth.
Japanese>English
倍割り
A cup of tears.
After a long time.
Yamada Nishiki.
The sweetness and umami richness start from the beginning.
It becomes a little spicy, and the richness of umami is strong and lingers.
Japanese>English
倍割り
The last of the day.
From the sweet aroma, the umami flavor is fresh.
The lingering, slightly pungent richness and umami taste gently fades away.
Japanese>English
倍割り
Miyamanishiki.
The mid-palate transitions from spicy to sweet.
Slightly thin aftertaste.
Japanese>English
倍割り
Yamada Nishiki.
The spiciness is followed by a full-bodied zing and umami.
The fullness of the spiciness comes in and lingers until the aftertaste.
Japanese>English
倍割り
Lei Ho.
The spiciness and umami start from around the first taste.
The spiciness and umami start from the first bite and linger for a while.
Japanese>English
倍割り
Wine barrel brewing.
Low al.
Sweetness and acidity around the finish, with a good aroma.
Slightly smooth mid-palate with a light finish.
Japanese>English
倍割り
Encore.
Mizuho Kogane.
The taste and sweetness combine with acidity to create a mellow mid-palate.
The smoothness of the lingering umami.
Japanese>English
倍割り
Last of the day.
Koshihikari.
Sweetness enters the mouth with a salty taste.
The middle part is spicy, and the back palate is rich and full-bodied.
Japanese>English