maz
It has a mellow yet refined Junmai Daiginjo aroma and flavor with depth and richness in the mouth.
It was a well-made sake ^ ^.
Japanese>English
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maz
Although it is 13% alcohol, it does not feel thin and flat at all. The slight carbonation is moderately refreshing and expansive, but I finished the bottle without being able to grasp the characteristics of this junmai daiginjo!
^
Japanese>English
maz
The slightly cloudy, slightly carbonated, extremely thin acidity gives the drink a refreshing taste.
It is easy to enjoy ^ ^.
Japanese>English
maz
It has a little bit of a corner of alcohol taste, but the acidity, umami, and aroma are well balanced in all areas, and it gives you a nice fluffy feeling when you drink it ^ ^ ^.
Japanese>English
maz
From the mouth to the throat, sweetness, sourness, bitterness, and alcohol taste all have no corners and are fluffy, and gracefulness spreads deeply and gently.
It is a well-made sake ^ ^.
Japanese>English
maz
The soft acidity from the faint cloudiness and the round umami taste are perfectly balanced and spread down the throat.
It went well with slightly strong flavored snacks ^ ^.
Japanese>English
maz
Light acidity from slight fermentation and fine bubbles, fresh juiciness, round flavor, it seemed to go well with any food ^ ^.
Japanese>English
maz
It has a slightly hard acidity, but the fruity taste and gentle fullness with a subtle aroma spread in a well-balanced manner.
Well-made sake ^ ^.
Japanese>English
maz
The juicy flavor spreads in a rich, mellow aroma, and the moderate acidity further invites eating^ ^ ^.
Japanese>English
maz
This is my first visit to Mai-Bijin.
Mai-bijin is known for its unique sake with strong acidity made by traditional methods, such as using a Japanese kettle, steamer, Yamahai with brewer's yeast, and pressing in a wooden vat. The sake I encountered this time was not brewed with brewer's yeast but with a fast brewing method.
The taste was completely different from other junmai ginjos I have had, being inorganic, hard, and reminiscent of a spirit-like distilled liquor. I wonder if it would be better suited to heated sake ^ ^.
Japanese>English
maz
It is a bit dark and mellow, but the mouthfeel is easy to drink.
The deep umami spreads greatly, and it is like a ray of clear water in a vast wilderness. ..... ^ ^
Japanese>English
maz
The slight carbonation, which is not quite a "shuwa" sensation, gives the drink a refreshing taste. Behind the carbonation is a soft umami and depth.
It is still Nabeshima, even if it is on the back side.
Delicious.
Japanese>English
maz
The aroma, flavor, smoothness, mouthfeel, breadth, and depth are all elegant and well-balanced, with no corners. How can such junmai ginjo be made? I always wonder ^ ^.
Japanese>English
maz
Light sweetness and rounded mouthfeel.
Summer sake now .....?
I hear it's also good chilled and with soda in the middle of summer ..... 😅
Japanese>English
maz
I was a little disappointed that it had a little too much schwarziness, hiding the gorgeousness of junmai ginjo, but the ease of drinking pushed me to finish it in one gulp ^ ^.
Japanese>English
maz
The mouthfeel is rich and umami spreading. The aftertaste is a little sweetness of rice. The taste is unique to junmai ^ ^.
Japanese>English
maz
The mild acidity and a hint of sweetness are well balanced, and it was a perfect match to drink in a wine glass, chilled to a crisp ^ ^.
Japanese>English
maz
The mellow flavor spreads and lingers down the throat.
The light acidity and aroma are well-balanced and graceful ^ ^.
Japanese>English
maz
The mouthfeel is clean but has a deep umami flavor. It never interferes with meals.
Delicious.
I paired it with fried kuwai fish ^ ^.
Japanese>English
maz
A winter seasonal brand from the Kanai Sake Brewery in Hadano City, Kanagawa Prefecture.
Light nigori, retaining its freshness and flavor. It has a deep flavor but a refreshing aftertaste ^ ^.
Japanese>English