かかか
Muscat-like aroma, with a bitter taste from the umami that is sharp.
The aroma is somewhat similar to that of Murayu?
2024②②A
100% Dewanosato
Yamagata yeast
Sake meter degree -5.0
Acidity 1.5
Amino acidity 0.3
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かかか
Good aroma, but strong acidity? But the umami is strong.
As expected from Yamama, it is delicious.
It has been in the refrigerator for more than half a year, so the taste may change.
100% Takane-nishiki from Niigata Prefecture is used.
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かかか
Delicious as always.
Juicy with a hint of pineapple.
Bitter and pungent aftertaste as well.
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It has a strong pungency and sourness, but it is also delicious and tasty.
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Hot and sharp from the flavor.
Delicious even when slightly warm.
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Aramasa亜麻猫スパーク
かかか
The aroma is fresh fruit.
While it has a fruity and umami taste, the aftertaste is refreshing due to the unique acidity and gasiness of the white malted rice.
As I said, this is my personal favorite sake among the Shinmasa brands (although I have never had no.6).
100% Modified Shinko (harvested in 2022 in Akita Prefecture)
Association No. 6 yeast
Wooden vats (No.8 and No.9)
Produced in 2023.10
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かかか
Aroma: Slightly ricey? A fishy smell? A little raw? Is it a storage problem at the distributor? It seems that the warehouse ships in May, so it may be a storage problem, unfortunately.
It is delicious with a good flavor and slight carbonation, so it might be better with snacks to cover up the aroma.
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It has a strong sweetness, but the aftertaste is refreshing with a sourness.
The aroma is moderate.
Delicious.
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It is delicious with a sweet, tasty, slightly carbonated taste, which is typical of the region it is produced in.
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Less aroma and juiciness?
It has a strong sense of refreshingness due to the high percentage of shavings (29%), but the gorgeousness and umami taste can be felt deep in the back.
It may be more effective when paired with food than with sake alone.
So no Mai 29
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The supernatant is easy to drink with the best balance of gasiness, sweetness, umami, and bitterness.
The flavor seems to increase when mixed with corkage.
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The sweetness and umami of the Murasuke are strong. The acidity is also surprisingly effective.
Do you think it was better last year? But the taste of Murayusuke is still there.
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The supernatant is refreshingly piquant with a touch of sweetness, making it very easy to drink.
When mixed with ori, the sourness comes out, which is also delicious.
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Melon on the nose?
Umami, but alcohol is felt in the aftertaste.
Beautiful and tasty sake.
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The aroma is like that of pears, and the flavor is beautifully smooth.
You can feel the goodness of Mimuro cedar.
A good sake to drink on a hot day.
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かかか
Aroma is pineapple type.
Delicious with flavor and sweetness, but heavy as usual.
Good for leisurely drinking.
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かかか
The acidity comes from a strong sense of gas, and the aftertaste is refreshing.
It is delicious with a strong sense of umami.
Shiga Watabune No. 6 from Shiga Prefecture
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かかか
While you can feel the chilli gas on the tip of the tongue, the aftertaste is clean with a delicious flavor and sharpness.
The aroma is not too gorgeous, but it is delicious.
Akaban Omachi
Sake meter: -5.0, Acidity: 1.8, Amino acidity: 0.6, Alcohol: 16.6°.
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It is a stable Kangiku and tasty, but I think I prefer Aizan which I drank before.
It is juicy from a slightly gassy feeling and delicious.
Yamadanishiki 20% x Akaban Omachi 80
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The juiciness from the aroma is stable as a chrysanthemum.
After all, Kangiku is just right for my taste.
It is dangerous because it is easy to drink only sake.
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