倍割り
Last of the day.
The smooth texture gives way to a gentle sweetness and umami.
It expands smoothly to the back of the mouth, and the aftertaste flows softly.
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倍割り
Nagori summer sake.
The sweetness is combined with umami to create a sweet, lingering taste.
Japanese>English
倍割り
If you want to combine it with Nameko.
Sweetness and umami from the first sip.
It flows coolly from the mid-part to the aftertaste.
Japanese>English
倍割り
Miyamanishiki.
The aroma is pleasant, and the umami enters quickly,
The spiciness is accompanied by a full-bodied umami flavor and a smooth finish.
Japanese>English
倍割り
The series of the received goods.
Mangoku-no-shiro.
The spiciness is smoothly absorbed by the richness of the umami flavor.
The pungent taste is combined with the rich umami flavor and lingers in the mouth.
Japanese>English
倍割り
This is also a gift.
Around the richness of the flavor.
The spiciness expands smoothly toward the mid-palate and sinks deep into the richness.
Japanese>English
倍割り
A gift.
The sweetness and umami taste swells from around the middle to the end of the bottle.
The richness and fullness of the umami taste lasts until the aftertaste.
Japanese>English
倍割り
A cup of tears.
Full of flavor, from around to the middle.
The aftertaste is slow and lingering.
Japanese>English
倍割り
山田錦。
本日のラスト。
旨味と辛味のあたり。
緩やかに旨味がのびて、余韻サッと。
倍割り
Around the umami and acidity.
The sweetness flows loosely and lingers.
Japanese>English
倍割り
Pungent and umami from around the first.
Aromatic and refreshing up to the mid-palate.
A little spicy richness in the aftertaste.
Japanese>English
倍割り
Hiya.
Mildly umami from the beginning to the middle.
Mildly umami until the back end.
Japanese>English
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
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