yama_saya
Hoshi: 100% Yuyamanishiki, Polishing ratio 55%, 16-17%, 16-17%.
Rich aroma, green apple-like fruity and sweet, with a slightly bitter aftertaste. The taste is thick and rich.
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yama_saya
Rice polishing ratio 40%, 16%.
Rich aroma, clean mouthfeel, sweetness gradually coming afterwards, and a slight alcohol taste at the end. It can be served as it is or with snacks.
Japanese>English
yama_saya
Polishing ratio 60%, Hachitanishiki 75%, Yamadanishiki 25%, 15%.
Freshly opened, slightly effervescent, with a refreshing grapefruit-like bitterness and fruity taste. It finishes refreshingly, so you will never get tired of drinking it. Pair it with kukiwakame.
Japanese>English
yama_saya
Polishing ratio 55%, 17%, low temperature storage for 1 year
Green apple-like fruity flavor and rich sweetness. It is delicious on its own or with strong cheese.
Japanese>English
yama_saya
19°F.
Cemedine-type aroma, slight sourness and bitter aftertaste.
Japanese>English
yama_saya
15%, Polishing ratio 50%, 100% Gin-no-Yume or Yamadanishiki
Fruity and sweet, but not too sweet, so you can enjoy it easily. A dessert sake.
Japanese>English
yama_saya
16 degrees, 50% polished rice ratio
The taste is sweet and fruity like green apples. It is better to drink it as it is than to pair it with food.
Japanese>English
yama_saya
Toukai Arrival Unfiltered, once-fired sake
Polishing ratio 55%, 15%.
Slightly effervescent and melon-like sweetness. Ideal as a dessert sake.
Japanese>English
yama_saya
100% Hitogochi from Tochigi Prefecture, 50% polished rice
Rich aroma, slight acidity and green apple-like flavor. Delicious with Western food in a glass of wine.
Japanese>English
yama_saya
A light, clean drink, with a slight acidity. It can be matched with any dishes. The taste is fuller when paired with crow's feet.
Japanese>English
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
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