倍割り
Yamashu No. 4.
The first sip is mild, but the aroma and umami layers are gradually building up.
The back mouth is full-bodied and the taste is quiet.
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倍割り
Yamada Nishiki.
It is designed to be served on the rocks, but it can also be served straight.
The sweetness and umami come in the mid-part of the bottle.
The fullness of the umami comes in a little, but it remains firm until the back end.
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倍割り
After a long time.
Sweetness and umami from around.
The aftertaste is released with a fresh aroma.
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Yuyama Nishiki.
The first impression is smooth, but the richness of the umami soon takes over.
It is slightly pungent and full-bodied from the mid-palate to the back palate.
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Remnants of last week.
A certain convenience store PB.
The flavor is dominant from the beginning.
The mid-palate is extended and the lingering flavor is very strong.
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RIGHT.
A cup of tears today.
After a long time.
It is full of sweetness and umami, with a zingy taste.
The sense of Yamahai is accentuated, and the mouthfeel is firm.
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At soba restaurant.
Encore.
Peri sweet and spicy. The middle part of the flavor is clear, and it is smooth to the back of the mouth.
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Last of the day.
Yamada Nishiki.
The richness of the umami flavor is quickly followed by the spiciness.
The clear umami is combined with spiciness.
The spiciness extends to the back of the mouth.
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Hachitan Nishiki and Yamada Nishiki.
Sourness and umami, clear and transparent.
Slightly pungent taste combines from the mid-palate and lingers, flowing with freshness.
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Omachi.
The full-bodied flavor with a slight hiney feeling expands in the mid-palate.
The back end is smooth and smooth.
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Dewa Brilliant.
It has a sweet and refreshing flavor.
The aroma is pleasant and the acidity in the mid-palate combines with a light aftertaste.
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The spiciness of the full-bodied flavor.
The spicy richness is combined with umami in the mid-palate and deepens to a lingering aftertaste.
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Double encore.
Aroma and umami in the full-bodied range.
The flavor comes lightly in the middle and the richness deepens toward the end.
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Akebono.
Encore.
Fresh and smooth flavor from around the first sip.
The richness of the flavor comes in the mid-palate, and the spicy accent on the back palate.
Japanese>English
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Last of the day.
Comet.
As befits the alphabet "Takachiyo," it is slightly full-bodied, but the umami flavor flows through it.
It has a slightly pungent taste with a light aftertaste.
Japanese>English
倍割り
The spiciness comes in mildly.
The richness of the flavor and the spiciness come together and flow.
Japanese>English
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Lightly tasting umami.
It flows freshly, and the richness of umami in the aftertaste is smooth.
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Back.
Omachi.
The clear, transparent flavor is typical of a summer sake.
Slightly crisp, clear, full of umami, and smooth.
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Lei Ho.
Around the richness of sweetness and sourness.
The middle part of the full-bodied flavor comes with a zing.
The sweetness of the underlying sweetness comes up again in the back end and lingers in the aftertaste.
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A souvenir from the other day.
Ginpu.
The umami gradually deepens from around the middle to the end.
The richness of the aftertaste has a Hokkaido feel.
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