yama_saya
Polishing ratio 59%, 17%.
The aroma is clean, but when you drink it, you can taste the full flavor and sweetness of the rice. The higher the temperature, the sweeter it becomes. It can be served cold, warmed, or with food.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Timeline
yama_saya
Yamadanishiki 20%, Gohyakumangoku 80%, Polishing ratio 50%, 14
Freshly opened, slightly effervescent, fruity and grape-like, with minerality and a slight bitterness. It is not too sweet and goes down smoothly. It goes well with cheese-based meals.
Japanese>English
yama_saya
Polishing ratio 39%, 100% Omachi used, 15% alcohol
Freshly opened, fizzy, with a gentle sweetness of rice.
Japanese>English
yama_saya
Yamagata Prefecture, 100% Izuwasanzan, 55% polished rice, 14% alcohol.
Freshly opened, slightly effervescent, with a mouthfeel like champagne and a refreshing apple-like fruity taste.
Japanese>English
yama_saya
Polishing ratio 50%, 15%.
This sake takes its name from the Mukozugu Peninsula in Yamaguchi Prefecture.
It has a clean rice flavor, a gentle sweetness, and a slightly bitter aftertaste. It goes well with food.
Japanese>English
yama_saya
Polishing ratio 55%, 15%.
The fizzy taste is quite strong, as if it were made with carbonated water. Tastes like the core of rice, hard, and finishes with a light bitterness. This sake can be enjoyed like a beer in the hot summer. The final taste is a bit of ogara, and the fizzy feeling is still there even if you leave it.
Japanese>English
yama_saya
Polishing ratio 55%, 14%.
Slightly effervescent, like a grape. The final taste is nigorigo, with a strong rice flavor.
Japanese>English
yama_saya
100% Miyamanishiki from Akita Prefecture, 60% polished rice ratio, Chiyoda Yeast No. 77, 14% alcohol.
Fruity like peaches and grapes, with a refreshing lactic acidic sweetness and acidity. It is easy to drink.
Japanese>English
yama_saya
100% Koshihikari produced in Chiba Prefecture, 90% polished rice, 14% alcohol.
The rich taste of rice is combined with the sweet and sour fruity flavor of grape-like grapes. The second half of the bottle is cloudy and has an apple flavor. It has a powerful flavor that is unlike anything we have ever tasted before.
Japanese>English
yama_saya
15%, Sounomai from Chiba, 29% polished rice ratio
Freshly opened, slightly sparkling, juicy, sweet, but not sticky. It is a delicious wine to be enjoyed slowly by itself.
Japanese>English
yama_saya
19°, Polishing ratio 50%.
Gentle sweetness of rice, like a dark melon, with a heavy aftertaste.
Japanese>English
yama_saya
Slightly effervescent when opened, heavy rice flavor, slightly bitter aftertaste. Went well with bonito tataki.
Japanese>English
yama_saya
Polishing ratio 59%, 16%.
Like the core of a green apple, with a slight acidity and a heavy aftertaste of rice. We are looking for a snack that goes well with it. It did not go well with stemmed wakame seaweed.
Japanese>English
yama_saya
Polishing ratio 50%, 13%.
Freshly opened, slightly effervescent, juicy, sweet, and fruity like grapes. It has a sweeter impression than most Akabusu, making it perfect as a dessert sake.
Japanese>English
yama_saya
13 degrees.
Freshly sparkling, gently sweet, grapefruit at first, fruity aftertaste just like grapefruit. Easy to drink and perfect for summer. The taste seems to have become richer after leaving the bottle open. The final taste is pure white on the lees.
Japanese>English
yama_saya
Polishing ratio 45%, 15%.
Slightly caramel color and flavor. Apple-like aroma. It is sweet but has a bitter taste at the end, so it can be served with food.
Japanese>English
yama_saya
Gin-no-Yume, Takayuki 54, 100%, Polishing ratio 50%, 17%.
Gentle sweetness of rice, tight acidity, and a clean alcoholic aftertaste. It goes well with sashimi and soy sauce. If you look closely, it has the same specifications as Kaygetsu, but the taste is completely different.
Japanese>English
yama_saya
Gin-no-Yume from Reinokita region, Kochi Prefecture, Polishing ratio 50%, 17%.
Slightly effervescent when opened, soft sweetness of rice, fruity acidity, and a slight bitterness at the end. The sweetness seems to have increased after leaving the bottle.
Japanese>English
yama_saya
100% Hitanishiki, 55% polished rice, 15% alcohol.
Slightly effervescent when opened, grapefruit-like fruity taste, slight sweetness, and a bitter taste at the end. It is refreshing but strong, so it would go well with fatty food. For now, I'd like to drink it with cream cheese.
Japanese>English
yama_saya
100% Yamadanishiki produced in Kurodasho, Hyogo, 15%.
Slightly effervescent when opened, it has a soft rice sweetness, followed by a refreshing apple-like fruity taste and a strong bitter finish with a touch of alcohol. It can be enjoyed on its own or as an in-between-dinner drink.
Japanese>English