倍割り
Last of the day.
Stable gorgeousness.
The last of the day's gorgeousness.
Japanese>English
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倍割り
Hachitan Nishiki.
The richness of the umami flavor comes from the first sip, and it lingers slowly until the aftertaste.
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Yamada Nishiki.
Mashirano for the first time in a long time.
The sweetness and umami of the first half of the bottle.
The mid-palate is full of umami.
The lingering aftertaste is very strong.
Japanese>English
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Laughing Four Seasons when in doubt.
Sweet aroma with a slightly pungent taste.
The richness of the umami flavor, zingy but refreshing in the aftertaste.
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Yuyama Nishiki.
Koji-mashimashi.
The sweetness starts to mellow.
The mild umami combines in the mid-palate.
The smooth aftertaste is like the autumn sky.
Japanese>English
倍割り
Souvenirs of sometime.
Low al.
Made with terraced rice from Kasuga.
Mildly sweet and slightly acidic.
Can be used as an aperitif.
Japanese>English
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Last today as it is a quick one.
A little core of spiciness and umami.
The sweetness mellows out from the mid-palate and lingers until the aftertaste.
Japanese>English
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Dewa Sanzan.
Slightly spicy on the palate.
It has a zingy aftertaste with a boost of umami.
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Transparent umami and sweetness.
It has a slight core, but it gradually dissipates.
Japanese>English
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Ginsan.
As a delicious thin, from around to the middle.
The back mouth also sinks in.
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The sweetness sloshes around.
It flows into sweetness and lingers without tartness.
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Yamada-Nishiki low-polished.
The richness of the umami starts at the beginning.
The core of spiciness penetrates into the mid-palate.
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Miyamanishiki.
It goes in smoothly, with a delicious spiciness from the mid-palate and a slightly slippery aftertaste.
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Misato Nishiki.
Mild umami per se.
Slightly deepened richness, lingering as a thin taste.
Japanese>English
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A cup of tears.
Yamada Nishiki.
The aroma and sweetness of the first half of the cup are very strong.
The richness of the umami taste peeks out in the middle part of the cup, and it is gorgeous to the aftertaste.
Japanese>English
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Last of the day.
Aizan.
The sweetness comes in a beautiful way with the aroma.
Harmony at the end.
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Ihyakumangoku.
It is crisp and clean, but the pungent and umami richness comes through in the mid-palate.
It is pushed through to the back half of the mouth!
Japanese>English
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Left.
Senbon-Nishiki and Yamada-Nishiki.
The aroma comes in a little, but the umami is very strong.
It is a little slippery and full of umami, and finishes with a final touch.
Japanese>English
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Miyamanishiki and Akita Sake Komachi.
Bursting with fruitiness with sweetness and acidity.
The richness of the umami is harmonized with the richness of the aftertaste.
Japanese>English