くどぽん
It does not have much of an aroma, but when you put it in your mouth, it is crisp and then the umami spreads quickly.
Polishing ratio 70%.
I was reminded that polishing is not always a good thing.
It is delicious.
Japanese>English
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くどぽん
Calm.
The bottle was opened with a nice sound.
The aroma is of fermentation like mash.
When you put it in your mouth, it has a tangy aftertaste that quickly fades away.
It is a sake that doesn't leave a strange residue and doesn't interfere with the taste.
Japanese>English
くどぽん
The aroma is of dashi broth, like kombu-shime.
In the mouth, it has a texture like a ripe melon, with a sweet aftertaste.
It is a very intense sake. The impression is similar to port wine.
Japanese>English
くどぽん
Slightly cloudy orizumi.
It has a light, clear flavor, as if it is made from 100% Tojo Yamadanishiki.
However, I feel that this flavor can only be experienced by simply tasting it.
Japanese>English
くどぽん
I think "dry and sweet" is becoming a dead word.
It is a very tasty sake that is crisp and easily absorbed without any unpleasant spiciness.
I would like to enjoy it with nabe (hot pot).
Japanese>English
くどぽん
A fizzy Junmai Daiginjo.
The flavor that rides on the tongue along with the carbonation is slightly bitter like tonic water.
It would be good to drink it in a cocktail glass.
Japanese>English
くどぽん
The lid popped open.
Yeast was fermenting inside.
The aroma was fresh, like yogurt, with a hint of rice.
It is slightly tingling in the mouth, but there is no strange assertiveness and only umami remains in the mouth.
It does not linger in the mouth, so you can drink it in large gulps and enjoy it.
Japanese>English
くどぽん
The image is that there is no peculiarity in both drinking comfort and aftertaste, but there is a strong umami flavor.
Japanese>English
くどぽん
Aroma, acidity, and umami form a beautiful triangle.
The aroma is not too harsh, so it is suitable for delicate Japanese cuisine.
Of course, it is delicious even when drunk as it is.
Japanese>English
くどぽん
100% Tojo Yamadanishiki
The aroma is weak and it is easy to drink without any peculiarities.
It has a character that complements meals.
Japanese>English
くどぽん
The aroma is weak.
When you put it in your mouth, it is tangy, followed by a rich sweetness that spreads in your mouth.
It spreads like a mango.
It is more of a stand-alone wine than something to be paired with.
Japanese>English
くどぽん
When you put it in your mouth, the aroma is pushed out in a rush.
After that, there is a strong alcohol taste.
It is like a stronger version of Isobojiman.
Japanese>English
くどぽん
When the lid is opened, there is a nice spontaneous sound.
The aroma is very faint. It is almost imperceptible.
When you put it in your mouth, you can feel the refreshing taste. The umami flavor comes to the fore. However, it is not so strong that it is easy to drink.
I drank one that had been in the bottle for a day. The umami has changed to be stronger, perhaps because it has been exposed to air.
Muscat-like fruity aftertaste was added.
Japanese>English
くどぽん
Easy to drink.
The sweetness is moderate and the drink is refreshing.
It is easy to drink by itself and goes well with strong flavored food. However, it is not so easy to drink.
Japanese>English
くどぽん
The lid opens with a red wine-like aroma.
At first, it stimulates the tongue slightly spicy.
After that, the taste is full of Jikin's character.
Japanese>English
くどぽん
A shocking drinking experience. The aroma is subtle but the flavor is strong.
It is strange but very tasty.
Japanese>English
くどぽん
There is not much aroma, perhaps because it is hiyaoroshi, and the pure alcohol taste is strong.
The spiciness is not felt that much.
Japanese>English
くどぽん
It is clear and easy to drink.
Although it is a ginjo, there is no deliberate fruity taste, which gives a good impression.
Japanese>English
くどぽん
It is refreshingly sweet and delicious. It is similar to Jikin.
I liked it very much.
Japanese>English
くどぽん
The aroma is faint.
The taste is simple, with as few characteristics as possible eliminated. The flavor is like water, as the theme is "water".
Japanese>English