yama_saya
Slightly effervescent when opened, heavy rice flavor, slightly bitter aftertaste. Went well with bonito tataki.
Japanese>English
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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
yama_saya
15%, Polishing ratio 55
Slightly effervescent after opening, slowly sweet like Wasanbon, with a sharp bitter aftertaste that finishes crisp.
Japanese>English
yama_saya
Yamadanishiki from Hyogo Prefecture × Akaban Omachi from Okayama Prefecture
15%, Polishing ratio 50%.
Freshly opened, fizzy, sweet and fruity like a sold melon. It can be served as a dessert sake.
Japanese>English
yama_saya
Polishing ratio 60%, 17%.
Freshly opened, slightly effervescent, green apple-like core flavor, slightly bitter aftertaste.
Japanese>English
yama_saya
Omachi 50%, Yamadanishiki 50%
Polishing ratio 60%, 15.5
Slightly effervescent when opened, with a smooth, sweet, pear-like fruity taste. It is like a dessert sake, but with a clean and refreshing aftertaste that goes down smoothly.
Japanese>English
yama_saya
15°, Polishing ratio 55
Mild sweetness lasts from beginning to end. It has a strong flavor and goes well with cheese.
Japanese>English
yama_saya
100% Yamada-Nishiki, 16%.
Quite a gorgeous aroma. Gentle sweetness. The aftertaste is sharp.
Japanese>English
yama_saya
A gift. It is sweet, shwashy, low in alcohol content, and very easy to drink! It's like sake with tonic.
Japanese>English
yama_saya
16° C.
Sweetness of rice, aftertaste of alcohol. Flavor like a cup of sake. Can also be served warmed.
Japanese>English
yama_saya
Polishing ratio: 60%, 15%.
Freshly opened, slightly sparkling, light fruity and sweet, not cloying, with a slight bitterness at the end. It is delicious with sashimi and gilled fish with cream cheese.
Japanese>English
yama_saya
Dark sweetness, rich aroma, ideal as a dessert sake. Ruri Karakusa was more rice-like.
Japanese>English
yama_saya
15°, rice polishing ratio 60
Freshly opened, bubbly, rice flavor, low sweetness, and a refreshing taste, this is a pure sake that can be served with a meal. I felt a stronger sense of rice than that of special junmai.
Japanese>English