倍割り
Omachi.
Mild umami and sweetness.
The middle part of the bottle is slowly seeping in the umami.
The umami lingers until the aftertaste.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Timeline
倍割り
The spiciness is around the middle.
The flavor gradually extends from the middle to the end of the mouth.
Japanese>English
倍割り
It is called "dry" but it is sweet per se.
The umami flavor comes in quickly, and the spicy and umami flavors flow smoothly.
The aftertaste flows smoothly.
Japanese>English
倍割り
Hiya.
The acidity is added to the umami and sweetness.
The richness of the umami in the middle part of the bottle is smooth.
Lingering acidity.
Japanese>English
倍割り
Nishitoshizuku and Yamadanishiki.
The sweetness is slightly acidic.
The sweetness is gentle, and the acidity quickly expands on the back palate.
Japanese>English
倍割り
Purchased at the supermarket.
The flavor and sweetness extend from the perimeter to the mid-palate.
The richness of the flavor is complemented and tightened by the spiciness.
Japanese>English
倍割り
I bought it because I missed drinking it last time.
Around umami and sweetness.
The slightly silky umami extends to the mid-palate and finishes with spiciness.
Japanese>English
倍割り
2021 BY.
A cup of tears, courtesy of the master.
White oak barrel brewing.
It has a rich umami flavor and a mild sweetness.
With the aroma of the barrels, it flows mellowly, and the umami goes right to the back of the mouth.
Japanese>English
倍割り
Last of the day.
Sweetness and acidity explode from around the last section of the bottle.
It continues to be a bit mellow, and finishes with umami.
Japanese>English
倍割り
Slightly mild umami and sweetness in the middle.
The middle part of the taste changes from sweetness to spiciness.
The mild umami is also combined with the spiciness of the sweetness, and it lasts until the end.
Japanese>English
倍割り
Omachi.
Slightly acidic and umami.
The spiciness comes in quickly and is combined with the richness of the umami and lingers for a long time.
Japanese>English
倍割り
A cup of tears.
Around the flavor and slightly sour.
Fresh acidity in the middle part of the cup.
The back half is slightly mellow and the umami extends.
Japanese>English
倍割り
The last of the day.
The mouthfeel is smooth and full of umami.
Smoothly spreading umami to the aftertaste.
Japanese>English
倍割り
The gin style that has been popular recently.
The acidity and umami are very deep, as is typical of drunken whales, from the first to the middle part of the bottle.
The back end is dry.
Japanese>English
倍割り
Sweetness and umami.
The mid-palate is also full of umami and extends smoothly to the finish.
Japanese>English
倍割り
Rose yeast.
Burst of aroma.
From the gorgeousness, it extends to sweetness.
The mild aftertaste is elegant.
Japanese>English
倍割り
Yamada Nishiki.
Umami and slightly sweet, from around to mid-palate.
Mellow taste to the aftertaste.
Japanese>English
倍割り
A cup of tears.
Around the burst of sweetness.
Mellow to the middle, sweet and tasty, even the aftertaste.
Japanese>English
倍割り
Last of the day.
Sourness and sweetness from around.
The flavor is a bit mellow, but the freshness opens up.
Japanese>English
倍割り
The sweetness peeks through the umami.
The umami zing is full from the mid-palate to the back palate.
Japanese>English