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.
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倍割り
The spiciness comes together with the umami of the first half of the bottle.
The slightly lush mid-palate and lingering dryness.
Japanese>English
倍割り
The sweetness is accompanied by a slight sweetness in the middle part.
The richness of the umami flavor flows smoothly from the mid-part of the dish, and the richness deepens in the aftertaste.
Japanese>English
倍割り
It's been a long time since we met.
Around sweetness and umami.
Flows slightly cold as a zing from the mid-palate.
Japanese>English
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A gift.
Fresh flavor from the first sip.
It has a fresh umami from the first sip.
Japanese>English
倍割り
It is very dry, but starts out a bit sweet.
The spiciness comes into its own in the mid-palate, with a slight acidity and zing.
The back palate is gentle, but it extends.
Japanese>English
倍割り
After a long time.
From around the umami, the acidity comes in slightly and lingers.
Japanese>English
倍割り
Gin Ginga is used.
Umami and acidity swell from around the perimeter to the mid-palate.
Aromatic and smooth to the aftertaste.
Japanese>English
倍割り
The atmosphere is quiet around here.
The flavor slowly enters from the middle to the end calmly.
Japanese>English
倍割り
The spiciness and umami start from the beginning.
The richness increases in the mid-part, and the lingering aftertaste is quickly released.
Japanese>English
倍割り
Senbon-Nishiki and Yamada-Nishiki.
The mouthfeel is full of a sharp sweetness and umami.
The umami in the middle part of the mouth extends gently to the end.
Japanese>English
倍割り
The full-bodied flavor of the umami.
The middle part also flows sweetly, and the pungent flavor is tightened with a touch of spiciness.
Japanese>English
倍割り
Dew leaves wind.
After a long time.
Slightly stiff entry, richness of umami and a sense of effervescence.
The aftertaste is a little bit loose.
Japanese>English
倍割り
Misato Nishiki.
The sweetness is boosted by the umami.
It is gentle and floral with a lingering aftertaste.
Japanese>English
倍割り
Dubuan.
Yamada Nishiki.
Burst of sweetness and acidity.
Yogurt-like.
Refreshing to the aftertaste.
Japanese>English
倍割り
A cup of tears.
The sweetness and aroma around the perimeter is spectacular.
It flows sweetly from the mid-palate to the aftertaste and lingers.
Japanese>English
倍割り
Last of the day.
Yamada Nishiki.
It is full of umami and fresh in the middle.
The richness of the umami comes through smoothly, giving it a threefold impression.
Japanese>English
倍割り
The wine is slightly sweet with a nice aroma.
The spiciness opens freshly and releases a gorgeous aftertaste.
Japanese>English
倍割り
The spiciness comes through quickly, almost as if it were an orthodox dry sake.
The taste is zingy until the aftertaste, and then it finishes with a full-bodied flavor.
Japanese>English
倍割り
Back label.
The umami is silky and flows from around the perimeter to the mid-palate.
The richness of umami extends with the aroma.
Japanese>English