Umichan
It has a good balance of sweetness and acidity of rice, and you can feel the umami. This sake has almost no bitterness and does not interfere with Gosetsu and Sashimi.
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Umichan
This is Tamagawa's Shizuku-shu. The acidity and bitterness are low, but it has the firm body of Tamagawa. It's too good to be a heated sake. It's perfect for the first bottle of the New Year, and it's also a good match for itawasa and gobushi.
Japanese>English
Umichan
The hardness of the new sake is rounded off by the light turbidity to make it more pleasant to the palate. The consistency is good, but I think it depends on the drinker. Personally, I think it is possible. The balance between the acidity and the sweetness of the rice is good. Bitterness is not that much.
Japanese>English
Umichan
I think you have to choose the kind of fish for sashimi, but it is good for Japanese food and western food. This Hokian Okuni was very tasty and good.
Japanese>English
Umichan
The sourness of the lactic acid bacteria can be felt most when it is heated to human skin. Warmed up, the acidity becomes more rounded and you can taste a hint of yogurt. The sweetness is well balanced and goes well with meat dishes. The bitterness finishes the taste after a while, so it doesn't sag.
Japanese>English
唯々銀花のあかり
