yama_saya
Polishing ratio 50%, 15%.
The mouthfeel is clean, but the taste of rice expands later, and there is a slight acidity. It has an orthodox and beautiful taste.
Japanese>English
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yama_saya
13% alc.
Freshly opened, slightly sparkling, sweet and fruity like ripe melon or grape. Ideal as a dessert wine!
Japanese>English
yama_saya
15% alcohol content, 59% polishing ratio
Gentle sweetness and a tight acidity. Freshness and caramelized taste.
Japanese>English
yama_saya
Kurage yeast, 15%, rice polishing ratio 60
As the name suggests, it tastes like melon and ripe pineapple. After leaving it for a while, bitterness and miscellaneous flavors emerged.
Japanese>English
yama_saya
Tochigi Prefecture's original sake brewing rice Yumesasara
Polishing ratio 45% 16
Fruity like an apple on the palate. It is not too sweet, but has a gentle sweetness like that of wasanbon. It has a clean aftertaste that is typical of daiginjos.
Japanese>English
yama_saya
13 degrees Celsius.
This sake was developed under the theme of "low-alcohol sake in its original form. It has a strong acidity, but you can also taste a thick sweetness. It has a richness that is hard to believe it is low-alcohol.
Japanese>English
yama_saya
13 degrees Celsius.
It has a fizzy feeling when it is opened, a gentle sweetness, a hint of rice in the second half, and a bitter taste at the end. It goes well with sashimi and cheese.
Japanese>English
yama_saya
100% Kinmonnishiki, 50% polished rice, 16% alcohol by volume
Slightly effervescent after opening, the first sip was thick and alcoholic, but as the sip progressed, it became fruity and sweet like an apple. Not too sweet, but delicious.
Japanese>English
yama_saya
Both are 100% Yamada-Nishiki, 16%.
The sweetest and driest sake in the history of Kaze no Mori, blended by you in a beaker. Both have a strong fizzy sensation upon opening, the dry one like unsweetened soda water. The dry one tastes like unsweetened soda water, with a hint of rice but little sourness or sweetness, while the sweet one is fruity but not too sweet.
It is interesting to find your own taste in blending.
Japanese>English
yama_saya
16°, 50% polished rice ratio
It has been in the refrigerator for a long time. Banana aroma, slight acidity, and light bitterness at the end. It goes well with squid and other sea food.
Japanese>English
yama_saya
100% Omachi, Polishing ratio 50%, 15%.
Slightly effervescent after opening. It is more refreshing and has a hint of sweetness compared to other Kangiku sake. Delicious as a food sake. The umami flavor comes out when it is kept at room temperature.
Japanese>English
yama_saya
Yamadanishiki 50%, 15%.
Freshly opened, slightly effervescent, fruity like a young pear, not too sweet, ending with a slight bitterness. The impression is clean and refreshing, and it is delicious even during a meal. I think the juiciness increased after leaving it for a while.
Japanese>English
yama_saya
100% Hitogochi from Nagano Prefecture, 59% polished rice, 17% alcohol.
The taste is refreshing, like an apple, and the sweetness comes later. It can be enjoyed with food or as a saké alone. Delicious with camembert.
Japanese>English
yama_saya
Polishing ratio 50%, 14%.
Slightly effervescent, slightly cemedine-like aroma, melon-like sweetness, slightly bitter aftertaste, and a touch of alcohol. Goes well with sakiika. After leaving it for a while, the grape-like taste came out. The last glass is pure white.
Japanese>English
yama_saya
100% Hokkaido comet, Polishing ratio 50%, 14%.
Fruity and fizzy, like pineapple juice. It is sweet but not sticky, and finishes refreshingly. It's so good that you can't help but drink more and more just for the sake of the sake!
Japanese>English
yama_saya
Bizen Omachi 100%, Polishing ratio 55%, 16
Steadily sweet and fruity. Ideal for sipping as a dessert. It took me quite a while to finish it, but it tastes the same.
Japanese>English
yama_saya
100% Miyamanishiki from Nagano Prefecture, 59% polished rice ratio, 16
Slightly fizzy after opening. Milky but sweet and sour, with a complex and full flavor. The aftertaste is a bit like Shaoxing sake, perhaps because it has been sitting in the refrigerator. Delicious on its own or with cheese.
Japanese>English
yama_saya
Second fermentation in bottle 11°C
Strong effervescence upon opening, with white lees in the second half. The alcohol content is low and very easy to drink.
Japanese>English
yama_saya
Polishing ratio 55%, 14°C, secondary fermentation in bottle
Blowing out when opened. Strong effervescence, subdued taste when cold, mild sweetness of rice when warmed. It is perfect for hot summer days and can be drunk smoothly. Goes well with cheese.
Japanese>English
yama_saya
Polishing ratio 60%, 14%.
Refreshing, slightly greenish sweetness, like green apples. It is refreshing in summer.
Japanese>English