maz
There is no alcohol bite on the palate, and the elegant umami flavor spreads. Excellent balance. Great taste! ^ ^
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maz
A slightly sweet fruity aroma spreads when it is rolled around in the mouth, and at the same time, a deep umami flavor spreads. There is absolutely no hint of alcohol.
I always wonder how they can make such a sake. Every Hana-yoso always makes me feel great, no matter which one I drink. Happiness~^ ^ ^
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maz
Jungin Nama's full flavor spread and refreshing aftertaste.
It was comfortably sipped in the heat and humidity of Typhoon No. 9 approaching Kanto^ ^ ^.
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maz
Extra high grade and extra high grade Yamada Nishiki from the Special A district 😊.
The pleasant aroma of vinegared iso-type aroma and deep umami flavor spreads quickly. The alcohol level was from 15 to 16, but there was absolutely no alcohol feeling that would kick in afterwards. It was a little hard to taste because it was just opened, but after a little time, it will probably have a softer and deeper aroma and flavor.
It was a very tasty tasting ^ ^.
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maz
The lightly cloudy, refreshing acidity spreads in the mouth, making it a good match for a summer sake.
A bottle based on deliciousness without being overbearing ^ ^.
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maz
Aroma of Daigin even though it is Jungin.
The light, refreshing flavor is condensed into a firm umami.
The color is light and cloudy, but you can hardly tell the cloudiness, but when you drink it, the refreshing acidity invites you to eat.
Umashi^ ^ ^
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ma-ki-
Hello, maz!
I also had a cup of Kuheiji's light nigori sake for the first time this year, and I must say, it was delicious! It was a great sake 😋.
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maz
It went in smoothly, and after the soft citrus flavor, a hardness-like characteristic spread out, which was perfect for the mussel ajillo!
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ma-ki-
Hi maz!
The twilight orange is delicious 😋.
I was surprised by the orangeiness that I definitely feel 🍊
The mussel ajillo looks delicious 🤤.
Japanese>English
maz
Thank you for your comment, ma-ki-.
It was the perfect sake for a hot evening.
I see there is a sake like this in Saga ^ ^.
Japanese>English
maz
The sake is -8, but a small amount of carbonation, perhaps from the unfiltered, unfiltered sake, twists the tongue, and the aroma and umami spread through the mouth and throat along with the richness of the flavor. It does not have a richness at all. Delicious ^ ^ ^.
Japanese>English
maz
Mild aroma and crisp, refreshing taste.
I paired it with dried and deep-fried horse mackerel ^ ^.
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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 ^ ^.
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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.
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