竹
Melon aroma, iron taste, alcohol taste and dryness flow continuously. After it wears off, there is a lingering melon aroma. When served with food, the sharp dryness and kick will increase your appetite.
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竹
No peculiarities, low acidity, smooth sucrose rice sweetness, dryness and a hint of peach aroma at the end.
Japanese>English
竹
The mouthfeel is smooth and full, with a lactic sweet and sour taste at the forefront. It has a dry, sharp taste with a hint of peach aroma.
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竹
Soda taste, iron taste, rough acidity, lactic grape sweetness in the lingering dryness. Refreshing for summer. Reminiscent of a slim, drawn Japanese sword rather than macho.
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竹
Fluffy and gentle to drink, the full-bodied sweetness intensifies as the caramel aroma is squeezed dry. After it wears off, it is hot and dry. The apricot sweet bitterness lingers afterwards.
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竹
Unique flavor, like a burnt caramel taste with a mango aroma. Tingling dryness.
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竹
Less acid, burnt caramel sweet taste spreads and cuts dry.
(8/24 addition) Rice sourness is added and it becomes a wild taste.
(Added 9/14)Rice flavor swells and bitterness, with a pear aroma.
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竹
Slippery mouthfeel, steamed cloth aroma, lactic rice acidity, and alcohol dryness. Sada's signature is on the bottle, perhaps because he is the author of the novel of the same name.
Japanese>English
竹
Citrus aroma, condensed milk sweetness, rough texture. Rich acidity and dryness.
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竹
Rich in acidity and dryness. Rich with iron, caramel and bitterness. Slightly melon aroma.
Japanese>English
竹
Light, easy-drinking dry. It has a good balance of iron bitterness, acidity, and clean dryness, and comes in quickly and refreshingly. A hint of melon in the aftertaste.
Japanese>English
竹
Named after Kanakura, a painter from Tosa in the Edo period. A strong male sake. Acidity, dryness, rice acidity, ironiness, and a lingering corn-like grain aroma.
Japanese>English
竹
After a light, sweet aroma, it has an apricot flavor, followed by bitterness, a slight rice sourness, and a rough dryness. When combined with food, the bitterness disappears and the taste is refreshing.
Japanese>English
竹
It has a strong acidity and dryness. The sweetness of rice, the sourness of rice, and a hint of melon aroma rise up through the acidity and dryness.
(2024.10.8 note)After the summer, the corners have fallen off, and it is a blend of lactic acid bacteria sweet and sour taste and rice sour taste.
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竹
The amber body gives it an image of a strong flavor. The combination of rice sourness and rice sweetness, the richness, the burnt bitterness, and the dryness make it a man's sake.
Japanese>English
竹
Light amber color. Full-bodied with a mixture of steamed cloth aroma, rice sourness, and burnt caramel aroma. Hot and dry.
Japanese>English
竹
It is made with high malic acid-producing yeast. It tastes more like apple cider vinegar than apple juice. The taste is a little cloudy.
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竹
It is slightly amber in color. It has peach sweetness, caramel sweetness, a slight iron taste, a very moderate aroma of steamed cloth, cedar aroma, a richness brought about by layered aromas, a dryness that comes on slowly at the end, and an alcoholic aroma and apricot bitterness that leaves the nose. It has a complex presence.
Japanese>English
竹
Wow peculiar~. Amber body. Almost tastes like Shaoxing wine. The rice sourness adds to the drinkability.
Japanese>English
竹
Gorgeous melon aroma, melon taste backed by iron bitterness, rough acidity, and dry taste.
Japanese>English