yama_saya
Yamadanishiki 100%, Polishing ratio 60%, 17
Slightly effervescent after opening, with a melon-like, languid sweetness and a slightly bitter aftertaste.
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yama_saya
100% Yasuda-Torigoe rice, Kashiwazaki City, Niigata Prefecture, 15%.
High acidity, fruity aftertaste, grapefruit-like. The aftertaste is fruity and grapefruit-like with a hint of melon.
After a little while, the bitterness started to appear in the aftertaste.
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yama_saya
100% Aizan from Hyogo, Polishing ratio 50%, 16 degrees
Mild sweetness, unassertive fruity taste. A legitimate taste!
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yama_saya
100% Yamada Nishiki, Polishing ratio 60%, 17 degrees
There was a lot of miscellaneous flavors and bitterness, and even when heated, it did not taste as good as I liked.
The taste is very different from what I imagined from the label. This may be the first Miyoshigiku I've had that I didn't like.
Japanese>English
yama_saya
Rice polishing ratio 70%, 15 degrees
Fruity and sour when cold, sweet when heated. Delicious either way.
Japanese>English
yama_saya
Omachi rice polishing ratio 50%.
Juicy when drunk cold.
Warmed up, it becomes mellow and develops a unique flavor.
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yama_saya
Fruity like a pear, with a clean aftertaste. Not too sweet, so you can enjoy it easily.
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yama_saya
Polishing ratio 59%, alcohol 16%, 100% Miyamanishiki from Nagano Prefecture.
Mysterious No.4 yeast.
Slightly fizzy, fruity and sweet with grapes.
No wonder it is called "wine-like". It tastes perfect in a wine glass.
Japanese>English
yama_saya
Rice polishing ratio 60%, Iwafune-grown Koshitanrei 100%, 15 degrees
Freshly opened, it is fruity like an apple with a bitter aftertaste.
Japanese>English
yama_saya
Rice polishing ratio 50%, Dewa Kirari 100%, 17 degrees
It has a strong rice flavor and bitterness. It has a soft sweetness. The aftertaste is clean. It does not go well with cheese. It may be good with Chinese food with strong flavor.
Japanese>English
yama_saya
16 degrees, 100% Yamadanishiki, Polishing ratio 55%.
Stable sweet fruity. It leaves a heavy aftertaste.
Japanese>English
yama_saya
15 degrees, 100% Okayama Bizen Omachi, Polishing ratio 55%.
Thick, caramel-like sweetness. It goes well with claypot meat.
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yama_saya
Koji rice: 100% Yamada Nishiki, Kake rice: 100% Gohyakumangoku
Polishing ratio 55%, 16 degrees
The taste is smooth and refreshing like an apple. It has a mild sweetness and a crisp acidity. It is a royal image that can be matched with anything.
Japanese>English
yama_saya
100% Yamada Nishiki
I tried it for the first time because it came up in the recommendation of Sake no Wa.
It is slightly fizzy, has an aroma and sweetness like a lactic acid bacteria drink, and has a fruity taste like apples. The alcohol is low at 12 degrees and easy to drink, so it's perfect for summer.
Japanese>English
yama_saya
15 degrees, Polishing ratio 60%.
The sweet and dark taste of the rice, the tight bitterness, and the alcohol aftertaste.
Japanese>English
yama_saya
Dewa Sanzan 100%, Polishing ratio 60%, Association 701, White malt used, 15 degrees
The acidity is strong and refreshing. It has a mild sweetness and little bitterness, and is different from white wine. It is like grapefruit. It is also perfect for hot summer days.
Japanese>English
yama_saya
100% Omachi, Polishing ratio 50%, 15 degrees
Slightly fizzy, with a fresh fruity taste like green apples. The sweetness and acidity are moderate, giving it a light impression perfect for summer. Goes well with cheese.
Japanese>English
yama_saya
17 degrees, 100% Kojo Nishiki, Polishing ratio 70%.
Slightly effervescent, with a strong acidity, a taste of rice, and a bitter aftertaste. It is a perfect sake for a meal. Because it is refreshing, you don't feel the high alcohol content. Goes well with squid sashimi.
Japanese>English
yama_saya
100% Omachi, 55% polished rice, 17 degrees
The sweetness of the rice is soft, the sourness comes slowly afterwards, and there is a little bitterness at the end. It has a high alcohol content and a strong taste, but it has a gentle impression.
Japanese>English
yama_saya
55% polished rice, 12 degrees
Slightly effervescent, with a milky, sweet fruity sourness that tastes like Calpis! The label is also perfect for the exciting image of spring. It's already summer though.
Japanese>English