倍割り
Back.
Drinkable only this year, maybe.
Bursting with acidity.
Slightly sweet and fruity from mid-palate to finish.
Japanese>English
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倍割り
Today's authentic finale.
Hiyade.
The richness of sweetness and umami extends from around.
The aftertaste is harmonious and mellow!
Japanese>English
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A cup of tears.
CWS.
Sweet aroma per se, flows smoothly.
Slightly lush transition, zing and lingering.
Japanese>English
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Triple encore.
Slightly around sweetness.
Flowing with mid-palate umami and spiciness, and closing with umami richness.
Japanese>English
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Double encore.
Per sweetness and aroma.
Sweetness dominates until mid-palate.
Lingering fullness with a slight effervescence and acidity.
Japanese>English
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Encore.
Yamada Nishiki.
Around sweetness and aroma.
Slightly silky, then rounded off with a mildly spicy finish.
Japanese>English
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Last of the day.
Kitashizuku.
Aroma and sweetness.
Slightly hard, with a pungent spiciness that slips away smoothly, accompanied by a sense of minerality.
Japanese>English
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90% polished rice.
Omachi.
The sweetness and umami are well combined in this spec.
It has a slightly banana-like aroma and taste with a cohesive finish.
Japanese>English
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Local sake of mansaku no hana.
I didn't know I could drink it here.
The sweetness and alcohol taste are typical for an aruzome sake!
The flavor mellows out from the middle to the end of the bottle.
Japanese>English
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The middle part of the wine is full from the sweetness.
The clear, yet slowly developing flavor and lingering aftertaste.
Japanese>English
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Ears of God.
R3BY.
The umami and sweetness are lush and fresh from around to mid-palate.
It has a triple sense of taste with a lingering aftertaste.
Japanese>English
倍割り
Celebration sake (not celebration rice).
Omachi.
Test brewing.
At a low temperature.
Slightly mellow sweetness and umami.
It goes down smoothly and finishes with a smooth finish.
Japanese>English
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Dubuan.
The sweetness of the flavor is strong.
The sweetness combines with the clear flavor and extends to the back of the mouth.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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Spiciness and umami.
The spiciness runs through the middle and lingers with the richness of umami.
Japanese>English
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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
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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
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Dabouin.
Slightly thin and cold umami.
Fresh and pungent, with a rough aftertaste.
Japanese>English
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Encore.
Yamada Nishiki.
Around acidity and spiciness.
Slightly spicy and flows silky.
Japanese>English