竹
It has a low acidity and a slippery entry. Steamed cloth aroma, caramel sweetness, apricot sweetness and bitterness, alcohol taste, moderate dryness.
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竹
After a strong dryness that hits you the moment you drink it, a cemedine-like aroma emerges from the lightness. Burnt bitterness and a hint of sweet and sour.
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竹
Grape sweetness. Apricot bitterness that brings weight, stronger dryness.
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竹
Steamed cloth aroma, lukewarm apricot sweet bitterness, moderate dryness. It tastes like sake even though it is pure rice.
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竹
Slippery entry, steamed cloth aroma, apricot sweetness. Moderate dryness.
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竹
Slightly amber color. Steamed cloth aroma, sweet and sour, dryness, burnt bitterness.
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竹
Unintentionally spicy, unmildly strong dryness, melon aroma, cedar aroma and caramel sweetness. Refreshing assembly 0.
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竹
The, sake. Steamed cloth aroma and alcohol taste, lukewarm and sucrose sweet.
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竹
As usual, Shinmasa's taste is surprisingly different from that of Japanese sake. The sweet and sour taste of grapes, which is not a metaphor, is squeezed out of the bottle in a thick and concentrated way. The Hakka taste reinforces the sense of refreshment.
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竹
Melon aroma, apricot sweet bitterness, and alcohol taste naturally accompany each other.
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竹
Light amber color with reddish tints. Lively acidity. A dryness, iron, grape sweet bitterness, creaminess, and cedar aroma. Vigorous, fresh, fruity and complex.
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竹
More acidity, strong and lively vigor typical of nama sake. Dark grape flavor, apricot sweetness, dryness and burnt bitterness.
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竹
Aroma of dark, concentrated grapes, alcohol taste is more refreshing and easy to drink. Loose apricot bitterness.
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竹
Amber color. Intense dryness that paralyzes the tongue is the first impression. Rice sourness, citrus bitterness, cedar aroma, creamy richness.
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竹
Light amber color. Steamed cloth aroma, rice sourness, iron and melon aroma, creaminess and dryness. Surprisingly light.
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竹
Slightly amber color. Strong acidity, grape sweetness, iron, rice sourness, bitterness and dryness. Although it is labeled "junmai," the rice polishing ratio is 60%, making it a ginjo-grade sake. If jungin is made with a sake yeast yeast, the sweetness, acidity, and bitterness overlap and give it a thick umami flavor.
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竹
Steamed cloth aroma and caramel sweet bitterness. The Sake
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竹
Light amber color. The aroma of steamed cloth, rice sourness, burnt bitterness, and apricot bitterness are elegantly combined with a creamy richness. The dryness is also strong. Fukui Prefecture's sake is generally peculiar.
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竹
Reddish amber color. Banana aroma stands out between rice sourness and lactic sourness. Strong dryness with apricot bitterness and burnt bitterness.
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竹
Dark taste, not unlike the dark amber color. Taste of Shaoxing wine, richness and rice + lactic acidity. The steamed cloth bitterness that comes afterwards. Given the rice polishing ratio, it is a junmai ginjo, mellow and light at the same time. From the Fukui local sake comparison set.
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