Luke
When served cold
The aroma is not so strong.
In the mouth
You can feel the rich umami and pleasant acidity.
The aftertaste is also firm.
There is a sense of fruity flavor.
It can be enjoyed as a stand-alone sake.
Japanese>English
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Luke
Apple-like aroma
On the palate
Gentle sweetness, a hint of sourness and umami.
The closer to room temperature, the stronger the flavor is.
There is no sense of wine.
Impression of well-balanced sake
Japanese>English
Luke
clear wine
Aroma of greenish fruit.
When served cold, only a refreshing sweetness spreads in the mouth. As it is brought to room temperature, the umami can also be felt and the flavor can be enjoyed. There is almost no acidity.
Japanese>English
Luke
Slight banana and apple aroma. The moderate sweetness and acidity give a very well-balanced impression. The umami is firm, so the sake can be enjoyed on its own.
Japanese>English
Luke
Ugo no Tsuki Yumachi
Juicy apple-like aroma. When cold, it has a strong sweetness. When the temperature is raised, acidity can also be felt, which broadens the flavor range and makes it tasty.
I felt it did not go well with cream-based meals. I prefer to taste it alone.
Postscript
After pouring it into a wine glass on the second day, the aroma was strawberry. The aroma matched the color of the label.
Japanese>English
Luke
Impressions on the second day
Aroma of lemon and apple combined.
In the mouth, sweetness comes first, and then a pleasant umami flavor spreads. As the temperature is raised, the umami becomes more rounded, which is also good.
The first day, the hiya was too spiky for my liking.
Japanese>English
Luke
Reiho Awa Yamadanishiki 60 Hi-iri
Hiyada has a subtle and pleasant aroma.
It has a subtle umami flavor and is easy to drink with meals.
When heated, it has more umami and a bitter taste.
The umami taste increases and the bitterness comes out.
Enjoy it with sake alone.
Japanese>English
Luke
Ataba kumi, polished to 30% and 90%.
The aroma and taste remind us of apples.
There is no fizziness.
I was surprised at the fruity taste, which is hard to believe it is a sake.
The one that was kept in the refrigerator for a day after being opened...
The aroma is fruity, but the taste has lost its freshness.
The taste has lost its freshness and the sweetness is more noticeable.
sweetness is more noticeable.
I prefer it freshly opened.
Japanese>English
Luke
Fruity aroma.
When you put it in your mouth
The mild umami flavor spreads in the mouth.
Personally, I like it
I prefer to drink it lukewarm
to increase the sweetness.
Japanese>English
Luke
It has a unique and peculiar aroma, which is new to me. The flavor is strong, with a hint of sweetness. I'm not a fan of freshly opened aromas, so I'd like to see how it changes after the second day. I'd like to try heating it up to around 40°C or 60°C, although I think that's a bad idea.
I drank it lukewarm (60 degrees) on the second day. I liked it better when it was lukewarm, which gave it a mellow aroma and flavor.
Japanese>English
Luke
Gorgeous fruity aroma. In the mouth, sweetness and a pleasant miscellaneous taste spread simultaneously. It is followed by a subtle umami taste. It is best to enjoy it with clearly flavored snacks such as cheese and smoked nuts.
Japanese>English
Luke
Thoughts after a day of opening. The aroma was sweet, like an apple, and the sweetness spread in the mouth. There was almost no miscellaneous taste. After it was gone from my mouth, a faint aftertaste lingered. Personally, I thought it needed a little acidity.
Japanese>English
Luke
Fruity aroma. After the fruity and sweet taste in the mouth, the pleasant miscellaneous taste of sake spreads. A favorite taste.
Japanese>English
Daishinshu八重原 純米大吟醸 生
Luke
The nose has a hint of lemon and a sweetness that spreads to the palate. It is not fruity.
Japanese>English
Luke
濃厚で、香はほのか。刺身など繊細な食事に合わせたい。
Luke
これまで飲んだお酒の中で、1番美味しかった。クセがなく濃醇。香はフルーティで白ワインのよう。穏やかな酸味。微炭酸のような渋みも感じられる。少し温度が上がり旨味がはっきりしたところが好み。