DassaiSparkling 45
Olivierd
Fruits, bubbly, sweetness. Just pleasure.
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Olivierd
Dry and umami. Good length.
French>English
KamoshibitokuheijiBetsuatsurae
Olivierd
Drank during a Metropolitan Sake tasting. Aroma of alcohol, restrained pear. Nice umami taste balanced with ginjo ka. Residual sugar on the finish balanced with a good dollop of acidity.
French>English
Olivierd
Drank during a Metropolitan Sake tasting. Sweet sotolon aroma, cantaloupe pulp. To the taste, umami, presence of rice, melon, unripe strawberry. Nice touch of acidity balanced with residual sugar. Fleshier than Eau du désir and Sauvage.
French>English
Olivierd
Drunk during a Metropolitan Sake tasting. Omachi rice. Slightly spicy aroma. Less exuberant than Eau du Désir and more textured. Rice presence on the palate with a nice umami note.
French>English
KamoshibitokuheijiEAU DU DESIR
Olivierd
Drank during a Metropolitan Sake tasting. Melon aroma, sweet. Taste: nice hint of acidity, melon, fruit. The balance is slightly towards sugar, but well-balanced. Elegant. Magnificent.
French>English
Olivierd
Smooth ginjoka. A hint of rice/soy sauce on the nose. Dry with a little acidity and delicate umami.
French>English
ManazuruPavillon of blend 001
Olivierd
Light straw yellow. Drank cold, almond aroma, a little toasted, good umami. Quite round, sweet. The ginjo ka manages to sneak in fruit aromas. As it warms up, the fruitiness diminishes. The umami, soy, toast come out more. Good roundness. Complex. Well-balanced koshu/jukusei shu flavor with freshness. Wow
French>English
Komaguragen enjuku
Olivierd
Drunk at room temperature. Pale yellow. Aromas of alcohol, rice and a hint of umami. To the taste, umami richness, almond. Long finish, but still dry.
French>English
HakutsuruSho-Une Junmai Dai Ginjõ
Olivierd
A hint of peach and exotic fritillary on the nose. Hint of modeling clay. Similar in taste. Simple
French>English
Olivierd
A rare Namazake found at Bin Bin sake in Brooklyn. Nose-dried shiitake. Hazelnut and toasted soy. Well-balanced acidity with a sweet side. Really interesting, fresh.
Reheating to room temperature, a hint of spice (pepper) and modeling clay are present.
French>English
KamoshibitokuheijiBetsuatsurae
Olivierd
fruity, a little bubblegum. Good texture, with an impression of sweetness at the start and a slight bitterness towards the end that balances things out.
French>English
ZakuGen no tomo
Olivierd
Rice, green apple, delicate. Relatively dry. Alcohol present.
French>English
Olivierd
Apple, melon and light spices on the nose. Less tannic than Junmai. Well rounded, with a balance of sweetness, bitterness and tannin. Elegant.
French>English
Olivierd
Melon, and light spice on the nose (pepper, anise). On the palate, anise, followed by fruit. Textured, tannins, dryness.
French>English
TenbiTokubetsu Junmai
Olivierd
We recommend drinking it over 3 days. As the days progress, it becomes more balanced and less fruity.
French>English
MasumiKuro black
Olivierd
Light aroma of green apple, rice, alcohol. Taste: fruity apple, then rice, well-balanced with slight acidity. Dry, rice/umami finish.
French>English
MasumiSuzumisake
Olivierd
Apple and some eice on the nose. Dry, acidity, fruitiness and a bit of bubblegum on palate. Very Enjoyable like all masumi sake.
NanbubijinTokubetsu Junmai
Olivierd
Ginjoka peach/lychee, Bu 20C and 4C.
Fruit, followed by a rice finish. Rich fruit, yet elegant. Magnificent sake.
French>English
ShotokuKaraku Kimoto
Olivierd
Aroma ummai, rice, toasted. Alcoholic. Grilled rice and umami on the palate. Nice acidity. Minerality/texture on the finish. Complex. A big, hearty food sake.
French>English