maz
Mild aroma and crisp, refreshing taste.
I paired it with dried and deep-fried horse mackerel ^ ^.
Japanese>English
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maz
Aroma and freshness without being pedantic. A slightly sweet flavor appears at the back of the aroma.
I matched it with squid liver in soy sauce ^ ^.
Japanese>English
maz
少しのにごりで酸味が表に出て爽やかな飲み口。
旨味を味わうより先にクイクイ飲んじゃいます^ ^
maz
Aroma and sourness spread in a little sweetness.
Goes well with sashimi soy sauce ^ ^.
Japanese>English
maz
We visited Kubota Shuzo's brewery in Sagaminada.
Three Sagaminada junmai ginjos made from Yamadanishiki, Omachi, and Miyamanishiki, all made the same way, from polishing to all other processes, with the same degree of alcohol, acidity, amino acidity, etc.
Only the flavor of the rice is different.
Now, can you understand me ....? 💦
Japanese>English
maz
Slightly sweet and fruity aroma. And deep volume.
Junmai Daiginjo that is a little flat and hard. Is it because of the new moon?
Now I want to try it at room temperature or lukewarm heating.
Japanese>English
maz
The fruity aroma and sweetness spread first, followed by mellow umami and light acidity.
The refreshing sharpness that I imagined from the name "Summer Blue" was my mistake ^ ^.
Japanese>English
maz
It is said that in snow country, there is a loud thunder sound around December as if to wake up the snow, and this sake was pressed at that (thunderous) time of year.
The rice is flat polished and washed with microbubbles.
As soon as the bottle is opened, a ginjo aroma wafts through the air. Mild and slightly fruity aroma.
A round and deep umami spreads across the tongue with a very small amount of acidity.
Ummm, delicious ^ ^ ^.
Japanese>English
maz
Deeply spreading umami and acidity,
The balance of freshness and acidity is just right. But it is also a good wine.
Japanese>English
maz
薄く濁った微炭酸。
全ての点でバランスが取れた優秀酒。
うまく作り過ぎかな？^ ^
maz
This is the first spring sake from Dewa Tsannin.
It has a sake strength of -5 and an amino acid content of 0.7. It has a soft, rich, elegant sweetness, and the mouthfeel and throat feel are clean and free of any cloying taste. It was perfect for a relaxing spring time.
Japanese>English
maz
The fresh and deep flavor spreads together with the unique and elegant aroma of hana-yosu. Truly delicious. Musou for me ^ ^.
Japanese>English
maz
The mellowness spreads deeply.
It was a little strong alcohol, but went well with dark sashimi soy sauce ^ ^.
Japanese>English
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
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