flos_lingua_est's Profile

flos_lingua_est

abe純米仕込ロットvol.4純米

阿部酒造 Niigata

12/17/2024, 11:17:14 PM

尾崎商店中央店

150

flos_lingua_est

The posts have been accumulating and this will be the one we drank last BY in the fall. As the abe has accumulated in the fridge, it just so happens that we are now comparing abe junmai drinks. What a luxurious act it is to compare favorite sakes, even if they are different in terms of being fresh and hi-iru. The Hi-iri is the newest and the Nama is last year's since there is a 10 month gap in terms of shipping month, but the BY is the same so it makes sense to compare, right? LOL! It has a gentle apple aroma plus a strong flavor due to the orikarami process, and the freshness typical of nama-zake and the freshness of a slight bubbly sensation. Nevertheless, the taste is not at all violent, rather it is a soft sake that functions as a recommended food sake. Until about three years ago, hi-iru was the quintessential Abeno, but now the quality of the nama is very high. Both the raw and the hi-iru sake are good enough to be enjoyed by any drinker, and can be drunk indefinitely. Even if you look at it without favoritism, I think it is a wonderful sake.

Japanese>English

flos_lingua_est

abe純米 vol.1-3純米

阿部酒造 Niigata

12/10/2024, 5:20:13 AM

尾崎商店中央店

146

flos_lingua_est

This Abeno Junmai Hi-iri seems to have a different taste than the previous ones. I don't remember it being this apple-like. But it is incredibly elegant and soft! It tastes better than any other sake I have ever had with apple-like overtones! While it is a sweet and sour sake, neither is that assertive. The flavor expands a little toward the latter half of the bottle, but overall the volume is restrained. It has a sweet and sour taste like apricots from the apple flavor. The low alcohol content, the fruity image, the soft sake quality, and the low bitterness (or lack thereof) give the illusion that you are drinking Niimasa. It is indeed very tasty because it is like Shin-Masa. I feel that Abeno's technology has come this far. But it could be more banana-like, Abe. There was a time when it was more banana-like, right? I personally wish...think...that they could go back to that time. But it's still super tasty! It tastes great on its own, but even better with a meal, as the label says! But since the sweetness can be felt, it is fun to compare it with a crisp, dry sake and find out what goes well with it.

Japanese>English

flos_lingua_est

Kamonishiki荷札酒備前朝日純米大吟醸純米大吟醸原酒

Kamonishiki Shuzo Niigata

12/6/2024, 1:01:23 AM

地酒のマツザキ川越新宿店

157

flos_lingua_est

Was it last year? I was impressed by the first bottle of kafuda-shu I've had in a long time. There are too many different lots to keep track of, so it's a strange series of delicious but infrequent drinks. I was told that Asahi rice tends to produce the kind of light sake that sushi restaurants like. Is it originally rice rice? The aroma of muscat is a bit strong, but when the temperature rises, the aroma of muscat is quite refreshing. The weak sweetness and umami, and the acidity, which is filled with citrus-like bitterness such as lime, create a three-dimensional effect. There is not much volume. Will it expand? The moment you think it is going to expand, it disappears. It is like a good love affair. It is smart and sharp. But the interesting thing is that it has a surprising "flavor. It is a quite interesting and tasty sake that you can enjoy developing because of its minerality despite its lightness. Modern dry taste is exactly what it is! I think it is suitable for pairing with Japanese food when well chilled.

Japanese>English

flos_lingua_est

Yamagata Masamune生もと雄町純米生酛

Mitobe Shuzo Yamagata

12/4/2024, 2:36:45 AM

地酒のマツザキ川越新宿店

160

flos_lingua_est

Yamagata Masamune has recently become a favorite. It is a fall sake, and is a standard? The first is Omachi, and the second is Namaishime no Omachi. The aroma is a mixture of rum and alcohol with a little sweetness. When you drink it, you may think it is dry. It has a classical aroma. The sweet umami flavor swells up from there, and it is extremely tasty! A wonderful food sake that is sweet but not sugary. The use of the traditional sake yeast yeast yeast method is well balanced and beautiful, with a creamy richness and refreshing aroma. It has a mellowness that is typical of autumn sake and has a good flavor profile. It is a wonderful sake that can be drunk endlessly with a meal. Because of this, it is an excellent match for autumn flavors. Because of its umami, it goes well with soy sauce or miso seasoning rather than saltiness! I paired it with a peach and mozzarella salad as an appetizer! LOL!

Japanese>English

flos_lingua_est

DenshuMICRO BUBBLE 生酒生酒発泡

Nishida Shuzoten Aomori

12/3/2024, 8:03:40 AM

146

flos_lingua_est

This is the first Tasake I've had in a while, which I drank 2 months ago. I was really worried about whether to buy it or not since I was not that into Tazake except for the special junmai, but I was curious about the bubbles, so I bought it. LOL! I had a bad feeling when I opened the bottle... I closed it just in time to avoid an explosion! When I poured it, the bubbles were all different sizes, and I think it fizzes in a different way than the active nigori type I have had in the past. The aroma is apple-pineapple, which I am not a big fan of. The dry mouthfeel from the bubbles gives way to a fuller umami flavor, which finishes with a brown sugar sweetness. I think it is easy to understand and delicious! I am ashamed to say that if I drank it blind, I would probably answer that it is an active muddy. I think "Sasasamune no Natsu no Nigori" is close to it if I drank it recently.

Japanese>English

flos_lingua_est

Kaze no Mori山田錦 807純米原酒生酒無濾過

Yucho Shuzo Nara

12/2/2024, 12:53:13 AM

尾崎商店中央店

157

flos_lingua_est

After Aizan, Omachi, Rohafu, and Akitsuho, this time it is Yamadanishiki. In fact, it is my first time to taste Kaze no Mori's Yamada-Nishiki. I have not wanted to drink it, so I have been reluctant to try it, and now I have come to this point. I'm sure you all have such sakes, don't you? The aroma is of grapes and bananas with a hint of alcohol in the background. This looks delicious from the aroma... The aroma of young bananas is quite obvious when you taste it. It is not sweet, but sweet! It is fruity and juicy with a strong acidity, yet goes well with food. I didn't drink it on the 3rd day, so the 5th day was the 4th day (do you know what I'm talking about? LOL), the acidity and the sudden appearance of bitterness compound to create a citrus-like flavor. Maybe the banana feeling has decreased considerably. Overall, the flavor is present, but the sweetness is kept in check and it's very tasty! What is this...it's too cost-effective and great! Yamada-Nishiki is really great...the balance between the gorgeousness and the way the flavor comes out is too good! Of course, Kaze no Mori's production is good!

Japanese>English

flos_lingua_est

天覧山純米吟醸無濾過生原酒直汲み純米吟醸原酒生酒無濾過

Igarashi Shuzo Saitama

11/27/2024, 4:55:00 AM

五十嵐酒造

137

flos_lingua_est

It has been a long time since I have had Tenranzan. This is a local sake, but it has been quite a while since I have had one, except for some special sake. I drank this purple labeled Junmai Ginjo Unfiltered Nama Nama Sake Naokumi when it was released at the time the Kura Matsuri was cancelled due to the Corona disaster, with gold lettering. This time it is white. I was curious if the taste was the same or different, so I bought it immediately! It has a tropical and gorgeous pineapple aroma. But it is not excessive. When I tried it, I found that I don't dislike the pineapple flavor, but I didn't dislike it at all! The reason is that I'm just not good at spicy types with this aroma, and this one is not like that at all. You would think it would be full of energy when it is directly pumped, but it is not that much, and is rather moist and elegant. It also has less bitterness at the end than the standard items, which is not unlike Igarashi or Tenranzan, but the smoothness is just right for late summer when the heat is still lingering. It was a gorgeous, moist gem with a taste similar to that of the previous Kinmochi! All of Tenranzan's directly pumped sake is delicious!

Japanese>English

flos_lingua_est

Shoryuhoraiきもと純吟山田錦60 ひやおろし辛口師匠、勘弁して下さいよ。純米吟醸生酛ひやおろし

Ooyatakashi Shuzo Kanagawa

11/19/2024, 6:17:17 AM

尾崎商店中央店

144

flos_lingua_est

I have been impressed by Shoryu Hourai's fresh Omachi before, and I have not had it since. It is a hiyaoroshi-goshi, so I assume it is once-hiked, but it has a robust, crisp dryness that would be subtly convincing if it were twice-hiked. What is interesting, however, is that it is very much a "sake yeast" style! It has a strong acidity and a little, but not too much, dairy-like flavor. And when it is freshly opened, the astringency gives it a heavy body in a good sense. So it can be used like a wine, and it goes well with cheese! I paired it with camembert and it was great...! It was also served at room temperature at the restaurant, which is understandable! You can taste the freshness of the sake at room temperature, rather than drinking it cold and sharp. And if you warm it up lightly, it is unbelievably delicious! It is a flavor bomb and you can drink it with meals all the time. I drank it in bottle #4, but it is also suitable for drinking in a bottle for a long period of time, so I may do so from next year onward.

Japanese>English

flos_lingua_est

Senkin線香花火原酒無濾過

せんきん Tochigi

11/17/2024, 11:16:42 PM

尾崎商店中央店

182

flos_lingua_est

I haven't done sparklers in years. I haven't done actual sparklers for years, but I think it's been six or seven years since I did sparklers with sake. I think I drank it at a time when SENKOUGOU had been stripped down and I didn't like its taste very much. I used to like it until a year before that. The aroma is infused with an acidity that you can imagine the direction of the flavor from the aroma. I would like to know the name of this type of acidity today. My first impression is "sourness"! And from there, it is refreshing like a spud. There is no imbalance caused by a weak umami, which is common in low-alcohol sakes with this kind of acidity! As the manager said, the umami taste swells up afterwards. No, it was more like "gushing out" than "expanding," and there was a surprising feeling of something that should not have been there! This juwajuwa feeling is just like a sparkler, and it pops so beautifully... Just as you can't enjoy the real pleasure of potpourri if you handle it roughly, you can't appreciate its goodness if you drink it gulping it down, or it is an even better sake if you taste its proper development in your mouth. It is already winter, but I drank it on a day when the lingering summer heat was still intense. I will buy it again next year.

Japanese>English

flos_lingua_est

Yamagata Masamune雄町純米吟醸

Mitobe Shuzo Yamagata

11/7/2024, 3:44:02 AM

マツザキ中福店

154

flos_lingua_est

Since the spring session of Mitsuo Yamakawa's Yamagata Masamune, I bought two bottles of the summer sake and was very satisfied with them. I chose Omachi, a standard sake of the same brand, to compare with Aki-agari, a seasonal sake. As is typical of Tohoku sake, it has an apple-like aroma, especially pineapple, but it also has a hint of alcohol, which is strange. When you drink it, you can feel the alcohol, but it has a surprisingly rounded texture. This kind of sake may not be so common. After 3-4 days, the pineapple flavor fades away, and it is enjoyable as a medium dry sake with a hint of sweetness. It is often said to be "watery," and this is the level of mellowness that gives it the impression of being a sake from the Tohoku region. It is so delicious that I was scared after about the fifth day! The acidity cuts the excess sweetness, and the sourness gives it a fruitiness that makes it dry but juicy! I love Yamagata Masamune. I'm looking forward to the new sake season, which I haven't encountered yet. On the 7th day, we compared it with Senkou's Senkohana (sparkling firework), which was much more rounded than the other two! Amazing! I am very impressed!

Japanese>English

flos_lingua_est

Yamagata Masamune秋あがり純米吟醸生貯蔵酒

Mitobe Shuzo Yamagata

10/24/2024, 3:45:05 AM

地酒のマツザキ川越新宿店

172

flos_lingua_est

Two summer sakes and Mitsuo Yamakawa's Yamagata Masamune times were my personal dots. The autumn sake has a good reputation, so we will have it with high expectations. It has a sweet aroma. It is as sweet as ever even when you swallow it. Although it is sweeter than the standard Omachi, the sweetness is just right and supports the umami, creating a very good balance. The ratio of sweetness to umami is about 7:3. It has a freshness and freshness as if it were a new sake, but with a pleasant acidity and soft sake quality, it is not too spicy and has a mellow mouthfeel, giving it a good autumnal sake taste. But what is interesting is that it is not just a soft, modern sake. It has a classical atmosphere with a strong alcoholic character, which is the quality of Yamagata Masamune. Overall, it has a fresh, light fruitiness, somewhat like a pear. This does not change even after a few days from the first day. It also has aromas of apple and pineapple. We chose a standard Omachi for the comparison, but this one has a distinct sweetness and plenty of flavor. The juiciness from the acidity and sourness of the other one? I enjoyed both as moist and umami sake! It was a good sake that had both autumn-agari-like and un-autumn-agari-like elements.

Japanese>English

flos_lingua_est

Senkin初槽なかどり山廃生酒中取り無濾過おりがらみ

せんきん Tochigi

10/18/2024, 3:41:53 AM

尾崎商店中央店

154

flos_lingua_est

We had the first tank of Sentori Nakadori, which will be sold out this season, in a row. 14 bottles in total. We drank a total of 14 bottles in less than 2 weeks, so we felt sad, but the time we spent enjoying it flew by. I wonder if it is really the end... The aroma is light, with a hint of banana. When you drink it, it has a dry taste with a slight whiffle. It has a unique flavor that is typical of ogara-mi, and along with the acidity, it has a classic Sengoku-like umami, with hints of grapes, pears, lychee, and bananas, making it hard to understand what it is, but it's still delicious! I felt the alcohol was a bit strong towards the end, as if it had been left to rest too long, but it was delicious all the way through! Now that I won't be able to drink the first tank, I think I'll buy a bottle of Risshun Shibori for my next winter sake. I remember that it was quite tasty too.

Japanese>English

ジェイ&ノビィ

Good morning, flos_lingua_est 😃! Ah! I see you bought them all at once 😳we were totaling 😅The 14 in one gulp is memorable 😌Let's hope for a new born Sentori 🤗.

Japanese>English

flos_lingua_est

Good evening, Jay & Nobby 🌙 That's right~! And I thought I was going to drink it after a while, but then I had a string of them... lol If you are impressed with the new Sentori, please share it with us... ☺️

Japanese>English

flos_lingua_est

Senkin初槽なかどり原酒生酒中取り無濾過おりがらみ

せんきん Tochigi

10/15/2024, 4:56:11 AM

尾崎商店中央店

161

flos_lingua_est

The first tank is rumored to be sold out this season. The madness is that I secretly bought two No. 4 bottles and one bottle of Nakadori. No, it's my favorite sake. Why are they stopping? Please tell me it's a lie... I opened the bottle with big tears in my eyes! It's been over 8 months since I bought it and I'm on the verge of blowing it out! Oh, no! I just barely made it in time, but if I had been 0.2 seconds later, I would have come for sure! LOL! The standing aroma is sweet sugar and alcohol. However, it is not unpleasant. When you take a sip, you can smell grapes and pears...I wouldn't say that, but you can feel a freshness similar to that. It is light, dry, and has a rich brown sugar type flavor, and while it has a strong bitterness, it is also mellow and just right. So it is surprisingly drinkable and very tasty! This refreshing bitterness is like that of an actor who is toddling around when he was young, but has matured and is now, on the contrary, refreshing. LOL! It's dry because it's so chilled, but the sweetness is visible on the other side, which makes you think, "There's someone behind the glass...oh, that's him! It's that person! It's like that. I can feel that the taste is much better than when it was first released. This is more to my liking. It has been very good since the first day. Thank you for the first tank! It was very impressive...!

Japanese>English

ジェイ&ノビィ

Good evening, flos_lingua_est 😃 We also bought two bottles of Hatsubatan and a bottle of Hatsubatan Brothers 😆 We did a three bottle drinking contest this year 😙It's sad that it's gone 😢. But really! Thanks for the inspiration 🥹.

Japanese>English

flos_lingua_est

Good evening, Jay & Nobby! Wow! I see you are doing something similar! I couldn't resist and drank a quart and a bottle in a row... 😂. Thanks for the first tank that impressed me. ☺️✨

Japanese>English

flos_lingua_est

abe純米尾崎商店別注火入純米

阿部酒造 Niigata

10/10/2024, 1:10:35 AM

尾崎商店中央店

154

flos_lingua_est

Following the Ozaki Shoten's special-order PB draft that I drank the other day, this time I drank the Hi-iri. I did not compare them or drink them consecutively, though. The aroma is my favorite, with the alcoholiness of a sake with a strong umami flavor. The sweetness is surprisingly not strong, as it is mainly sourness at a light 11 degrees C. And despite the aroma, the umami is not as strong. And contrary to the aroma, the umami is not that strong either (lol), but it is there. The raw version has more of a Pocari or lemonade flavor, while the hi-iri version is a bit more cohesive and rounded, which makes it more like a sake. If I were to use a baseball player as an analogy, I would say that Koushiro Wada of Lotte is the raw version and Yuji Kaneko of Seibu is the hi-iri version. Both are thin and fast speedsters, but Kaneko has a little more power. Yes, yes. Thank you for your hard work, Kaneko. He was my favorite player, cool but hot! I recommend drinking it in summer more than any other season because of its light and refreshing summery flavor. It definitely goes well with appetizers, but it also went well with chilled Chinese noodles with lots of vegetables! On the first day, it was like the Sengoku Kabutomushi from a few years ago, but from the second day on, it was light but well-balanced, and I really liked it!

Japanese>English

flos_lingua_est

YamashiroyaWABI生酛原酒にごり酒発泡

Koshi Meijo Niigata

10/4/2024, 4:17:05 AM

尾崎商店中央店

145

flos_lingua_est

Yamashiroya often serves muddy sake in winter, and this year I finally bought two bottles of it. This is an interesting type of second fermentation in the bottle, in which raw unrefined sake is added to hi-iru sake to give it a fizzy taste. To sum it up, it is a delicious sake that combines the best of both worlds: a solid, down-to-earth flavor and the energetic freshness of the fizzy sensation. The aroma is light, as is typical of Yamashiroya. The aroma is chewy and somewhat apple-like, like that of gyuhi (rice cake). It is hard to get into for those who like gorgeous sake, but for someone like me who likes light-flavored sake, it is a very attractive sake! It is very delicious! It has a dry taste that goes well with food, but the muddy component gives it a pop of flavor that is a perfect combination! It is very impressive! The top clear alcohol alone is a bit strong, but the bubbles and cloudy ingredients make it quite mild. It seems to be fun to change the taste over a long period of time, but I also think that it would be better to finish it early so that the fizzy feeling remains... I am torn.

Japanese>English

flos_lingua_est

Kaze no Mori秋津穂 657 真中採り原酒生酒中取り無濾過

Yucho Shuzo Nara

9/30/2024, 4:49:59 AM

尾崎商店中央店

148

flos_lingua_est

When we think of Kaze no Mori, we think of Akitsuho. Akitsuho is the name of Kaze no Mori. It is such a standard product, but I have never had it, so I would like to try it, even though it is not a standard product. It is extremely delicious! The sweetness is moderate, and while the umami spreads, the acidity gives it a sharpness that slowly fades away with the bitterness that appears at the end. More importantly, it is very soft. It is much softer than the previous Kaze no Mori. I guess you can't go wrong with a sake made in the middle of the bottle. I originally like complex sakes, but I also really like the beauty of this kind of mid-pasteurized sake! It has a fresh peariness and melon-like overtone, which is often mistaken for sweetness, but it is actually umami, which is my favorite type of flavor that goes well with food! I had it with grilled shishito peppers with salted kelp and shichimi (seven spices), and it was too good together... It goes too well with cucumber tataki, too! I feel like I've been drinking only muddy sake, but I always want to drink this kind of clear sake that tastes good no matter who drinks it.

Japanese>English

アラジン

Hi flos_lingua_est 😃 That's super high praise: ☺️ I also like complex flavors, but I think that Akitsuho and Rusubakaze are especially good in Kaze no Mori! I'd love to hear your evaluation of the dewy wind 507 as well 😄.

Japanese>English

flos_lingua_est

Hi Aladdin, good evening~. Actually, I have reviewed Rohafu 507 before, and I think to myself that it's a high praise even after reading it back now lol. But I think I'll drink it again, so please read it then too ☺️ lol

Japanese>English

flos_lingua_est

ささまさむね夏のにごり特別純米生酒にごり酒

Sasamasamune Shuzo Fukushima

9/27/2024, 1:55:46 AM

尾崎商店中央店

139

flos_lingua_est

I have been drinking Sasasamune since I drank a winter nigori the year before last, I think. The lack of haziness in Fukushima sake is extraordinary, isn't it? The aroma is like Kaze no Mori! I hear it is moderately sweet and sour, with a juicy image. When you drink it...well, only the mouthfeel is again like Kaze no Mori! But this one is a little sweeter and has a unique flavor. It has a slightly fizzy appearance, but the mouthfeel was surprisingly smooth and soft. The impression remains almost the same from the beginning to the end, with a rich, brown sugar-like sweetness that is followed by a sourness, and finally a bitterness to close the bottle. It is a light to medium easy-drinking sake that should be suitable for those who have already passed the sake beginner level! From the third day, the sweetness that is typical of Sasasamune comes to the fore and it becomes a sweet sake. It is best to drink it by itself slowly and leisurely, rather than with a meal!

Japanese>English

Masaaki　Sapporo

flos_lingua_est, thank you for everything 👍Congratulations on your 400 check-ins 🎉Sasasamune, looks delicious 😋.

Japanese>English

flos_lingua_est

Hi Masaaki Sapporo! Thank you very much for your support... I didn't even notice the 400 check myself... Thank you very much ☺️✨ If you are looking for something sweet to drink, please visit Sasasamune!

Japanese>English

flos_lingua_est

Senkinゆきだるま原酒生酒無濾過にごり酒発泡

せんきん Tochigi

9/20/2024, 5:46:58 AM

尾崎商店中央店

143

flos_lingua_est

I drank the 4th bottle of Senkori Snowman during the winter period, and I really wanted to drink the bottle in the summer after letting it sit this long! Finally, the bottle was opened! It has the mouthfeel of a fire-aged muddy sake, with no particular fizziness. However, when you drink it, it has a moderate ripeness with a freshness that shows the goodness of fresh ripeness. It is not sweet and sour. It is rather an easy-drinking dry sake, and compared to its initial release, it is more classical and has begun to show its true colors. It is becoming more settled day by day, and is at its best from the third day to a week or so, making it super tasty! Immediately after release, it was fun and dry with a citrusy and strong fizzy taste, but after six months, there is no fizziness, and I was surprised to see it become a proper dry sake with a banana taste, not citrusy! So this is how Yukidaruma originally tasted!

Japanese>English

flos_lingua_est

Honkin純米吟醸美青活性にごり無濾過生原酒純米吟醸原酒生酒無濾過にごり酒発泡

Sakenunoyahonkin Shuzo Nagano

9/18/2024, 1:04:39 AM

144

flos_lingua_est

Sake Nunoya Honkin Sake Brewery, which I happened to come across on the way to visit a grave on a family trip in GW. It was in Suwa! Strong luck that this product was, by no chance, the first day of release! And I was also able to tell the brewery that I am a fan of their sake, having bought and drunk it several times at Kodama in Otsuka! The bubbles are so strong! If I wasn't careful, I would have blown it out! AAAAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHHH! This nigori sake is dry and not sweet, but you can taste the umami of the rice, so it is delicious even if you drink it by itself! As you drink it, the richness and sweetness similar to brown sugar gradually appear in moderation. The refreshing acidity and bitterness of citrus fruits such as grapefruit and iyokan are very pleasant. The strong carbonation makes it even better on its own! But it tastes even better when paired with a meal! It has a wonderful range of flavor that can stand up to avant-garde attempts to pair it with hot pot (we'll take your advice about how long you've been eating it, lol) as well as with massaman curry, which we didn't expect. It is a model of active nigori, a quality of sake that does not seem to lose its flavor even if it is drunk for a reasonable period of time in a bottle. A memory correction? Even if you discount that, it was still a very tasty gem! I was impressed!

Japanese>English

ma-ki-

Hello flos_lingua_est! Dry, active nigori that is not sweet! Goes well with meals! It's the best 🎵 I can tell you're impressed with your post and I'm drooling 🤤. I hope to meet this gold someday 😊, it was my favorite on my trip to Suwa.

Japanese>English

flos_lingua_est

Hello, ma-ki! I'm glad to see that the impression was conveyed to you as it was! Thank you very much! It's quite dry to drink when opened, so please do try it sometime ☺️

Japanese>English

flos_lingua_est

Senkin線香花火原酒無濾過

せんきん Tochigi

9/12/2024, 1:43:03 AM

尾崎商店中央店

160

flos_lingua_est

I haven't done sparklers in years. I haven't done actual sparklers for years, but I think it's been six or seven years since I did sparklers with sake. I think I drank it at a time when SENKOUGOU had been stripped down and I didn't like its taste very much. I used to like it until a year before that. The aroma is infused with an acidity that you can imagine the direction of the flavor from the aroma. I would like to know the name of this type of acidity today. First impression is "sourness"! And from there, it is refreshing, like a spud. There is no imbalance caused by a weak umami, which is common in low-alcohol sakes with this kind of acidity! As the manager said, the umami taste also swells up later on, just as the flavor is well expressed. No, it was more like "gushing out" than "expanding," and there was a surprising feeling of something that should not have been there! This feeling of "sizzling" is similar to the feeling of being impressed by sparklers that can pop so beautifully. If you handle it roughly, you will not be able to enjoy the true flavor of the sake, and if you drink it in a gulp, you will not be able to appreciate its quality. I feel sad that this summer is coming to an end.

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