くどぽん
The aroma is moderate, and only the umami flavor flows through the mouth.
It is a delicious mouthful.
Japanese>English
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くどぽん
Lactic acid beverage type flavor.
I want something a little more tantalizing.
Japanese>English
くどぽん
Sweetness stands out.
The sweetness may be a little strong.
Japanese>English
くどぽん
Tojo Yamada Nishiki.
Strong sweetness and umami.
The aftertaste is clean, but the sweetness is quite strong. It seems to be a favorite of different tastes.
Japanese>English
くどぽん
It has a good balance of aroma and acidity, and is very easy to drink.
The tangy taste is followed by a spread of umami and sweetness, making it easy to drink.
Japanese>English
くどぽん
Mild umami. Slightly fruity. Easy to drink, not too much.
Japanese>English
くどぽん
The bottle was opened with a pop and a bang.
The first impression is a spicy texture on the tongue.
The main flavors are bitterness, umami, and a hint of acidity.
It is better to drink it by itself than to pair it with something else.
Japanese>English
くどぽん
It is terribly easy to drink.
Yet, it has a strong Sentori character.
It is slightly sweet and spicy.
It is very easy to drink because of the presence of a commanding presence in the middle that harmonizes the whole while still having that Sentori-like character.
Japanese>English
Kenkon'ichi純米吟醸原酒
くどぽん
Super dry junmai ginjo.
When you put it in your mouth, you will feel the crispness and then the umami.
It is very easy to drink and goes well with sashimi.
Delicious.
Japanese>English
くどぽん
It is unfiltered, so the alcohol is strong.
It has a little bit of a corner, but it lasts only for a moment. A fruity aroma wafts through the air for a moment, and the umami flavor lingers on the palate.
Japanese>English
Daishinshu純米吟醸スパークリング発泡性にごり
くどぽん
Spicy and delicious sparkling wine.
It is crisp, yet full of flavor.
It is easy to drink, so be careful.
Japanese>English
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
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