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The aroma is not flashy, but has a dark caramel-like sweetness with a hint of acidity in the back.
Thickness is high from the first sip, and the acidity is noticeable after the richness of the dark sweetness.
Japanese>English
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ゆー
Sweet and tasty lactic acid aroma. Aroma like a wooden vat?
After the thick, delicious sweet and sour taste and bitterness, the alcohol seems to disappear in the mouth.
The bitterness and astringency cling to the tongue, and the aftertaste is long.
The aroma of wooden vats is somehow flickering all the time, but I could not find the answer to the question.
Japanese>English
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Light sweet pineapple. Fruity aroma.
The aroma is mildly sweet with a light acidity and a mild to strong umami. The nose is not too long and the bitterness and umami are not long-lasting. The second half is a bit drier than the usual Kamo Nishiki, but not that much.
Japanese>English
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Light sweet pineapple. Fruity aroma.
The aroma is mildly sweet with a light acidity and a mild to strong umami. The nose is not too long and the bitterness and umami are not long-lasting. The second half is a bit drier than the usual Kamo Nishiki, but not that much.
Japanese>English
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Sake from Iichiko's brewery
Flat polished rice from Ijimaya Hanpukai
Slightly dark aroma with a mixture of acidity and umami. Red apple
A little bit of thickening, mature to sweet, high acidity, strong umami, bitterness, and a bitter taste that leaves the nose. The umami bitterness lingers in the mouth for a little while.
Tongue roughness is normal
Japanese>English
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Refreshing plums
Thickened sludge and plenty of pulp! Moro yogurt acidity. The sake element of umami, sweetness, and bitterness in the back is also strong!
Finally, the alcohol is so strong that you can't even feel it on your tongue.
This is 7 degrees! 😳
Japanese>English
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clear and tasty
Sweetness and bitterness are strong and then slowly turn into alcohol.
Sweet and full aroma. Peariness
A little bit of thickening. Sweet, umami, and bitter. The bitterness is less noticeable due to the addition of umami and fullness from the top clearings.
The bitterness comes out around the alcohol nose.
The roughness on the tongue is weak.
It is a dangerous nigori that can be drunk in large gulps,
Japanese>English
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The aroma is not thick, but light, sweet and tasty, with a persistent acidity. White peach, banana when the temperature rises.
The sweetness is not too thick and light, and the sweetness does not disappear, but the flavor is thick and the acidity is strong. After that, there is a bitterness that does not go off the nose. The bitterness comes out slowly, and the aftertaste is thin and lingers for not long.
Tongue roughness is normal.
This is one of the top autumn sakes of the year! Delicate taste with a lot of umami.
Japanese>English
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Aroma of apple with deep, deep sweetness and acidity.
The thickening is firm, and the acidity and the deep sweetness and bitterness spread in the mouth while the nose is clear.
A strong roughness on the tongue and umami bitterness linger together in the long aftertaste.
When lukewarm, the sweetness first thickens and thickens. After the acidity and the sake is gone, the bitterness and umami are very nice!
Japanese>English
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Sweet and delicious, with a quiet aroma of apple honey in the back.
It is thick and starts out sweet and bitter. The taste is thick on the tongue with a little high acidity on the top. The nose is full, with a bitter astringency at the end. The aftertaste is quite short.
The tongue roughness is strong.
The bitterness is noticeable at about 5℃.
At about 17°C, the acidity is easily felt and this is more to my liking.
Japanese>English
jozan美山錦2024
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Sour and tasty, with a slightly sweet aroma. Refreshing green apple
The nose is slightly thickened, and the sweet and acidic aroma is very tasty, and the high acidity allows the nose to be clear. It is relatively light because it is hard to feel bitterness in the back and the lingering acidity is moderate but beautiful.
The tongue roughness is strong.
It goes well with yuzu chicken hot pot and fried gizzard with consommé of shiso leaves.
Japanese>English
Shikishima玉栄 無濾過生原酒
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Deep, deep sweetness with a hint of acidity. Rich red apple nectar.
Thick, deep sweetness, deep and short umami, high acidity, and a bitter taste that sticks to the tongue.
The tongue is rough and a little strong.
It has a lingering bitter aftertaste and a slight stinging of alcohol in the throat for a while after drinking the water.
I like the feeling that the powerful taste is also deceived by the fruity sweetness and acidity!
Japanese>English
Shikishima玉栄 無濾過生原酒
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Deep, deep sweetness with a hint of acidity. Rich red apple nectar.
Thick, deep sweetness, deep and short umami, high acidity, and a bitter taste that sticks to the tongue.
The tongue is rough and a little strong.
It has a lingering bitter aftertaste and a slight stinging of alcohol in the throat for a while after drinking the water.
I like the feeling that the powerful taste is also deceived by the fruity sweetness and acidity!
Japanese>English
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Mild aroma than Roku
Aroma of sweetness with a hint of wood and thickening in the back
There is a thickening.
First of all, there is gas, wooden vat, citrus-like acidity, and a little bit of strong sweetness. The sweetness comes out a little stronger than the sweetness. As the temperature rises, there is a lingering astringency.
The roughness on the tongue is strong.
When drunk alone, it does not taste like a kijoshu, but compared to the Roku, the sweetness is clearly stronger and the thickness is also stronger.
Japanese>English
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Lightly cloudy
Refreshing sweet lactic acidity, deep umami, and wood vat mixed aroma. pear
The thickening is normal. The first aroma is sweet lactic acid and sweet wood, and the second is umami and bitterness.
After that, bitterness lingers on the nose.
Tongue roughness is strong.
The lingering bitterness is thin and long, although the volume is felt.
Japanese>English
Hijiriヒジリズム 酒母活性山田錦
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Normal opening without any sense of activity from 0°C refrigeration.
The nose is dark and syrupy with acidity and sweetness. It also has a touch of umami
Citrus. Lemon
Thick, strong acidity, sweetness, and umami bitterness.
Grapefruit flavor with bitterness at the end.
Roughly mixed with grapefruit flavor from the aroma and the flavor of grapefruit
The acid and bitterness are also added to the thickened flavor. The volume is easy to feel and the tongue roughness is also strong.
When it reaches room temperature, the lactic acidity comes out clearly and the roughness on the tongue is quite strong.
It was a rice calpis sour!
Japanese>English
Echigotsurukame越弌 Q.amidara
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Aroma of high sweet acidity and a hint of Citrus grapefruit.
Little thickening. The smell is high acidity and sweetness as well as umami, and the bitterness is strong in the latter half.
The tongue is rough and strong.
Acid and bitterness are thin and not long as a lingering aftertaste.
Japanese>English
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The main flavor is a quiet, slightly heavy melon. The sweetness and acidity are in the back.
The sweetness and umami are deep and full, and the acidity and bitterness are strong at the end. A little astringency.
The tongue is rough and firm. The lingering bitterness is strong and long.
It is a richer assemblage than usual.
Japanese>English
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Not so much floral. Aroma of sweetness and flavor with a tropical feel.
Thickness is normal.
Strong sweetness and bitterness, slightly stronger sweetness. Umami at the back. The acidity that follows is easy to feel. The nose is also clear.
Aftertaste: After the sweetness, the bitterness and umami is thin and lingers for a long time.
Tongue roughness is a little weak.
It is a bit weak on the tongue, but you can feel the umami and the versatility of the wine.
Japanese>English
Fusano Kankiku電照菊おりがらみ
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Denshirochrysanthemum
ORIGAMI Kaminari
It has more gas than clear and has a strong aroma. Deeply delicious, sweet and bitter like pear.
Thickness normal
Strong sweetness and bitterness, but the nose is not so bad. Some acidity in the back.
Silky, mellow, and less aromatic than the top clearings.
It is easy to feel the thickness and
The umami mixed with the sweet and bitter taste makes it easy to drink. The acidity is also easy to feel.
A little roughness on the tongue.
It has a firm outline and is easy to match with rice and has a sense of fruitiness.
Japanese>English