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Another brand of Kiyamasa Shuzo, which brews Jikin
The aroma is subdued.
It has more robust rice flavor and acidity than Jikin, and is crisp and clean.
I think Jikin is better in terms of taste and cost performance.
Japanese>English
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I wanted to buy the extra mask, but I didn't have the courage to put it on, so I kept it.
It has a strong flavor, but the acidity makes the taste clean and refreshing.
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This time it's Omachi!
I can't drink all of Mucho Isshu in a year, but I guess this is about to be a lifetime grand slam kind of thing!
As usual, clear sweetness
The clear sweetness as usual, followed by a bitterness that comes on slowly, is typical of Jyundo Ittitsu!
Definitely delicious!
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Sweet and gorgeous aroma
Chilli gassy, fresh, juicy, sweet and delicious.
Very tasty!
I think I'll go after Sono Kangiku from now on!
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It will be the successor to the orange label using Gohyakumangoku.
The aroma is fruity.
It has a refreshing sweetness and astringency with a deep umami flavor.
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Sogapeur effice I haven't been able to buy in a long time.
I've only ever seen numerosis, but this is my first Trois!
The aroma is mildly fruity.
First of all, it's well chilled.
The palate has a gentle sweetness, but the aftertaste is sharp and dry.
As the temperature rises a little, the dryness is lessened and the sake has a mild sweetness.
The label on the back of the bottle says "dry but sweet", which is very apt!
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Mellow flavor and sweetness swell the palate.
After all, rice wine is as good as it gets!
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Mild muscat-like aroma
Slightly gassy, juicy sweetness and acidity
Clear sake quality as usual
Delicious 😋.
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The chili taste on the tip of the tongue and the citrus cleanness are felt, while the umami spreads slowly.
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Mild aroma
Taste is tasty and not too acidic.
It might be better if the temperature is raised a little to make it more rounded.
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The long awaited Eiko-Fuji's Aiyama✨.
Muroka
Jun-dai
Aiyamama
It's the spell I wanted to say once😊
Sweet and fruity aroma.
Comes in with a pleasant sourness on the tip of the tongue, from there the rich sweetness spreads out sizzlingly and is very delicious 🥳.
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My mother, who was on a trip to Kyushu, sent me a picture of the showcase of a liquor store she had found that looked good, so I looked around.
He sent me a picture of the showcase, so I asked him to buy it. The clerk had recommended it to him and he bought it without hesitation 😊.
Fresh apple-like aroma, sharp gasiness.
The taste is clean, acidic and sharp!
I wonder if it is because the yeast they use is high malic acid producing.
As the day goes by, the umami and bitterness come out and it becomes a little thicker.
If you are looking for something refreshing, you might want to finish it as soon as possible.
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Junmai Ginjo made with Fukunoka, Fukushima Prefecture's preferred rice for sake brewing.
The aroma is fruity, but the taste is rather refreshing, with a hint of acidity and umami.
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Re-branded Eikofuji Autumn Sake
Very fruity ginjo aroma!
Rich sweetness, crisp acidity and bitterness with a nice sharpness.
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Shinshu Kamerei's Year-Round? Junmai Hitogokochi
Junmai Hitogochi is a standard Junmai, fire-roasted sake with a fresh and lively taste.
It has a juicy flavor and acidity, and has a good sharpness.
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This is Tsukikage, a light nigori version of Yuyamanishiki.
No matter how much time has passed, it still has a gaseous feeling!
I was careless when I opened the bottle and the cork blew out!
The first day is refreshing with a strong shwash!
As the gas gradually dissipates, lactic acidity and strong acidity can be felt.
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I've been slow to update, and the impressions I've written in my notes are accumulating...
This is a clear Oyamanishiki sake that I bought at the same time as the Tsukikage Kame-no-o that I posted last time.
The aroma is similar to Kame-no-o, but it has more acidity than Kame-no-o, and the taste is lighter.
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Tsukikage made with natural lactic acid bacteria
The aroma is slightly mild.
The balance of umami and sweetness is good, and the acidity is not so strong when the bottle is first opened.
Gradually the acidity comes out, but it is not so strong as to be assertive, and the bitterness is also present, making the wine cohesive and refreshing.
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The aroma is fruity and gorgeous.
When opened, the wine has more acidity and umami than expected.
As time goes by, the acidity weakens and the umami takes center stage.
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