maz
Light acidity from slight fermentation and fine bubbles, fresh juiciness, round flavor, it seemed to go well with any food ^ ^.
Japanese>English
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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
maz
Comparison of direct pumped sake. (The position of the bottles of Arakunshi and Blame in the photo was reversed 😅)
Aragashiri
Refreshing and easy to drink!
The acidity is not so strong and it goes well with food.
Nakadori
The characteristics of Sentori are well expressed. The acidity is not so strong and the flavor is full and well-balanced.
Blame
It has a slightly darker taste than light nigori.
The acidity is not so strong, and it is very robust and drinkable ^ ^.
Japanese>English
ジェイ&ノビィ
Good morning, maz 😃
Sentori first tank series! I'm so glad you're back 🤗 Each one is great to compare 😋.
Japanese>English
maz
Good morning, Jay & Nobby.
I thought Sentori was a bit sour for me, but MODERN was not like that, I thought it was so different in the same brewery.
Sake is fun 😀.
Japanese>English
maz
The umami spreads quickly in the mouth and continues to spread through the throat.
Sogen is really good.
Hang in there Noto!
Japan's response to major disasters will never get better. There is no way that the local government can handle a disaster on its own. Unless the head of the government directly supervises and takes the leadership and hands-on approach, the disaster victims will not be saved.
Disasters are not happening in a conference room 😂.
Japanese>English
maz
The sourness of the rice is not strong, but moderately round, and therefore the flavor can be enjoyed without being drowned out. Whale sashimi with sesame oil and garlic ^ ^
Japanese>English
maz
When the bottle was opened, it had a strong acidity and the alcohol (18%) was all over the place.
However, after a few days, the acidity faded a little and a roundness and umami flavor emerged. It is now suitable for Osechi.
Japanese>English
maz
The bottle had a "possibility of spewing," but it still spewed a little when the bottle was opened💦.
A home-drink with black Edo-kiriko, which is said to be the most difficult to cut.
It was round and slightly carbonated, with a low acidity, and the nigori flavor was fully expressed.
It was perfect for a nigori sake during dinner ^ ^.
Japanese>English
ジェイ&ノビィ
Good evening, maz 😃.
Yudong-san's nigori! I'd like to drink this one😙It's very refreshing 🤗.
And the black Edo-kiriko ‼️ is cool 😍
Japanese>English
maz
Yes, it's a refreshing type ^ ^.
It's not too eccentric, which is typical of Yuto, but some may feel it's a little lacking ^ ^.
I like the black faceted glass, it's quite a nice look 😊.
Japanese>English
maz
Newly brewed light nigori sake. It has a gorgeous mouthfeel and fruity aroma that only new sake can have. The balance between nigorigo and acidity is very good, and the umami flavor lingers softly in the aftertaste ^ ^.
Japanese>English