yama_saya
Slightly effervescent, sweet with a slight sourness, Calpis-like aftertaste.
Japanese>English
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yama_saya
Polishing ratio 60%, 16%.
Slightly effervescent, with a refreshing sweetness from the rice. Goes well with all kinds of food.
Japanese>English
yama_saya
Slightly effervescent, fruity, sweet, slight alcohol aftertaste. Delicious as always! Maybe a little more peculiar than last year though.
Japanese>English
yama_saya
100% Koshitanrei from Kashiwazaki, 15%.
Slightly effervescent, grape-like sweetness and fruity. A little bitterness developed when left to sit.
Japanese>English
yama_saya
Polishing ratio 55%, 16%.
Matured raw sake. Thick, fruity and slowly bitter. It tastes even better when heated.
Japanese>English
yama_saya
Clean mouthfeel, a little fruity, and a bitterness from the mid-palate to the end.
Japanese>English
yama_saya
100% Yamadanishiki produced in Kurodasho, 16% ABV
Slightly effervescent, lightly cloudy, fruity like an apple. Slight taste of rice. Delicious on its own or with food.
Japanese>English
yama_saya
Niigata rice, 60% polished rice, 14% alcohol
Lightly cloudy, refreshing green apple cider. Delicious with a refreshing sweetness.
Japanese>English
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.
Japanese>English
yama_saya
100% Aizan from Hyogo, Polishing ratio 50%, 16 degrees
Mild sweetness, unassertive fruity taste. A legitimate taste!
Japanese>English
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.
Japanese>English