kawaka
The aroma is clean and mild.
Soft and moderate sweetness on the palate.
Sourness gradually takes over, leaving a bitter taste at the end.
Beautiful junmai sake with just the right amount of umami
Japanese>English
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kawaka
It is served warm.
The aroma has a subtle sense of maturity.
It is soft in the mouth with a honey-like rich sweetness and umami.
It has a rich, honey-like sweetness and umami,
The aftertaste is sour and bitter at the end.
It seems to go well with simmered dishes and boiled fish.
Japanese>English
kawaka
Mild aroma.
Slightly effervescent on the palate with a
fruity, weak sweetness and acidity.
It is like a fresh fruit.
It is easy to enjoy.
Bitter aftertaste like Hachitan-Nishiki.
Dry aftertaste
Japanese>English
kawaka
The aroma is fresh and not showy.
When you put it in your mouth, it has a moderate sweetness and
and a firm umami flavor,
The acidity also gives a dry impression.
Fresh and invigorating sake.
Japanese>English
kawaka
Tingling on the palate
Firm sweetness and umami
Aftertaste is also helped by a fizzy feeling
Rumney flavor
A little heavy with lingering sweetness and umami
Japanese>English
kawaka
Smooth and smooth
Moderate sweetness and acidity
and a voluptuous umami taste spreads on the palate.
It goes down the throat and feels dry and refreshing.
The label says "dry with umami", but it's not a lie!
Japanese>English
kawaka
Soft mouthfeel
The lactic acidity and acidity of the lactic acid origin, which is typical of Bodhi Hashiroshi, are very strong. Sourness and
Refreshing sweetness
Well-integrated umami.
Pleasant aftertaste
Japanese>English
kawaka
Weakly fruity nose
Smooth and silky on the palate
Spreads in the mouth over time
Mellow sweetness, acidity and umami
Refreshing aroma
It finishes beautifully.
Elegant and fresh like fruit juice
Delicious!
Japanese>English
kawaka
Mild sweet and sour aroma
Weak chili sensation on the palate
Initial attack of sweetness and fresh acidity
Sourness derived from lactic acid
Soft and mellow sweetness and rice flavor
Well balanced with sweetness
The edge of the acidity is well balanced with the sweetness.
Japanese>English
kawaka
The aroma is a calm ginjo fragrance.
Soft sweetness and strong bitterness in the mouth,
and a firm umami.
The aftertaste is lingering sourness and bitterness.
Junmai Ginjo is also good as a food sake.
It goes well with umami food.
Japanese>English
kawaka
Brewed in 2022
Aroma with a sense of maturity
Mellow and rich sweetness and umami in the mouth,
Grain aroma and acidity spread.
The acidity finishes off the taste.
The sweetness brings it all together.
Japanese>English
御前酒酵母無添加菩提酛
kawaka
It is served at room temperature 😋.
Strong lactic and alcoholic aroma.
The mouthfeel is soft, just like Gozenshu.
The attack is more acidic than sweet.
It has a strong umami taste.
The nose is filled with a sharp alcohol taste.
Bitter taste and dry aftertaste.
The alcohol taste is strong all the way through.
The specs are good, but I expect more in the future...
Japanese>English
kawaka
Junmai sake brewed with Omachi and Bodai yeast
At room temperature for now 🍶.
The sound of opening the bottle with a gas feeling.
The aroma is lactic acidic.
Soft and mild sweetness in the mouth.
After the umami, there is sourness and weak gas.
The bitter taste is effective at the end and has a nice sharpness.
I like the rummy aroma just before the gassy feeling 😊.
Better at room temperature than cold
Japanese>English
kawaka
The aroma is fresh.
Fruity sweetness and acidity in the mouth
It reminds me of strawberry.
The finish is dry with just the right amount of umami.
80% polished rice of Aizan
This is a good thing.
Japanese>English
kawaka
Opened a bottle of Hiroshima souvenir.
The aroma is koji-like, which is typical of Junmai.
The palate has a moderate sweetness, umami, and acidity.
The sweetness fades into the aftertaste, which is quite refreshing with a touch of sourness and alcohol.
A versatile all-around food sake.
Japanese>English
kawaka
Fruity ginjo aroma on the nose
Weak chili mouthfeel
Rich sweetness and umami
Good balance with acidity.
There is a sense of 🍇 as the label says.
The aftertaste is also refreshing due to the acidity.
Japanese>English
kawaka
Aroma: Fruity ginjo aroma
Soft sweetness and acidity in the mouth
The flavor is firm and a bit sluggish.
The alcohol taste makes you think it will end nicely, but it turns out to be a bit nutty at the end.
The nuttiness comes out at the end and the lingering aftertaste is enjoyable.
Japanese>English
kawaka
The aroma is mild.
Mellow sweetness spreads quickly in the mouth.
The chili flavor is accompanied by sourness.
It is rich and mellow, but also crisp and delicious!
Is this a honjozo?
I'm amazed.
Japanese>English
kawaka
The aroma is derived from koji mold and lactic acid.
Lactic sweetness and acidity typical of Mizumoto.
It has just the right amount of umami.
The aftertaste has a woody aroma and
The astringent taste can be felt well.
It's good. It's good.
It just fits into your body.
Japanese>English
kawaka
This is a souvenir from a trip to Miyazaki
Aruzoe Daiginjo
The aroma is a gorgeous ginjo aroma.
It has a rich sweetness and umami in the mouth.
Mellow sweetness and umami.
Alcoholic finish with a dry aftertaste.
Not bad.
I wouldn't dare to choose it.
Japanese>English