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Da1yashiDa1yashi
日本酒の飲み始めて1年ほど…21歳です。記録用に始めました

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Kaze no MoriALPHA5 燗SAKEの探求
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浅野日本酒店
26
Da1yashi
Rich, sweet taste. Warmed to human skin. I left my wallet on the train and didn't have a decent mouthful, so I'll spare you my impressions. I called the nearest police station at the end of the line for my wallet and there it was💦.
Japanese>English
Kaze no MoriALPHA5 燗SAKEの探求生酒
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22
Da1yashi
The immorality of heating up a draft sake!!!!!!! The other day I had it warmed up to human skin, so this time I had it "tobikiri heated" and "hot" ...... The first thing that caught my attention was the color. I thought it might be old sake, but it seems to be partially made from 10 year old sake. However, it didn't have an old sake feel, but rather a maltiness that may be due to the 80% rice polishing ratio. (snow cold). There is a hint of acidity that is typical of Kaze no Mori, but there is also a robust sweetness. ...... It was cold last night, so it was a good choice.
Japanese>English
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28
Da1yashi
I drank it at a bar in a restaurant! The one I drank when I was told it was good! I got it a little hotter than hot sake (not as hot as tobikiri hot sake). I thought it would have a nice sharpness and full of umami because it's Yamahai, I thought it would have a nice sharpness, but it had a great acidity with a great umami. It's a good warmed sake!
Japanese>English
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22
Da1yashi
A bottle that made me giggle when I heard the name. Hakuin Masamune Ori Ori Ori Ori Ori Ori Ori Ori Ori Ori Ori Ori Ori Ori Ori Ori Ori Ori Ori Ori At first, there was a hint of sweetness and acidity, but then a bitter taste... The dryness is typical of Shizuoka sake!
Japanese>English
Takachiyo豊醇無盡たかちよ おりがらみ 壱火入れ 青おりがらみ
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25
Da1yashi
Less sweet than GOLD or Halloween (←I remember the taste). It may smell like persimmon or young melon.
Japanese>English
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24
Da1yashi
It was a sake day. It was dry, yet umami. Place of origin Wakayama Prefecture Capacity 720ml Sake Brewer: Nakano BC Sake degree +17.0 Frequency 19%. Acidity Not disclosed Rice polishing ratio 60 Amino acidity 1.6 Rice Yamadanishiki Yeast: Association No. 9 yeast (Koroh/Kumamoto yeast)
Japanese>English
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