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
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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
kawaka
The aroma is lactic acidic.
Mellow sweetness and
Mildness and umami like a sake yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast
The taste is quite thick and firm.
The aftertaste is surprisingly refreshing with acidity and a sense of alcohol.
Surprisingly refreshing.
Japanese>English
kawaka
Pale amber in color when poured into a boar cup.
The aroma is cemedine type.
It has a mild taste.
Moderate sweetness and umami sourness
It has a dry aftertaste with spiciness.
Versatile and versatile
A sake to keep on hand
Japanese>English
kawaka
The aroma is mild.
Soft and moderate sweetness in the mouth
moderate sweetness and moderate umami
The sharpness is good, and what passes through the nose
Aroma of full-bodied rice
The balance of sweetness, umami, and acidity is very good.
As the name "Amamizu" suggests
A sake that slowly soaks in.
The taste is different from that of Amamizu, but it has the same taste as Amamizu's mizu-mother.
Japanese>English
kawaka
The nose has a fruity ginjo aroma.
The palate is smooth and smooth.
A full-bodied, rich sweetness and umami spreads in the mouth.
From there, the spiciness and alcohol taste
It is sharp and sharp at once.
It goes well with chicken nanban.
Japanese>English
KamokinshuSUITOH 雄町
kawaka
Moderate aroma
Chilli gas in the mouth
Full, deep sweetness, acidity and umami
Tropical fruit flavor
Aroma of rice that goes down the throat and through the nose
The bitterness comes through at the end.
The aftertaste is dry.
Sake that goes down a storm!
Japanese>English
kawaka
The aroma is yeast derived?
It smells like slightly fermented grapes.
After a moment of sweetness in the mouth
After a moment of sweetness in the mouth, there is a sour taste.
The sourness stimulates the salivary glands
The aftertaste is refreshing!
No longer sake-like, just sour.
If you drink it on the rocks, the sourness will soften and it will be like a dry white wine.
It is like a dry white wine.
Japanese>English
kawaka
Smooth and silky mouthfeel
Clear, clean sweetness and acidity
Fruity and peachy on the return aroma
Finally, the bitterness gives way to a sense of alcohol.
The aftertaste is clean and refreshing.
Japanese>English
kawaka
Aroma: peach and weak cemedine-type ginjo aroma.
Beautiful sweetness, acidity and bitterness on the palate.
with just the right amount of umami.
The aftertaste is dry and
Refreshing aftertaste
Normal and tasty.
Japanese>English
kawaka
Ishikawa souvenirs we received today
Both of them are made with Yamahai brewing method.
Almost the same specifications with different sake rice
Gohyakumangoku, Omachi, Aiyama, Miyamanishiki
Fruity and pleasantly acidic Aizan
Omachi, which is mild and full of umami
Gohyakumangoku, which is full-bodied and rich
Miyamanishiki with botanical aroma, bitterness and sharp taste
All of them have a robust flavor that is typical of Yamahai.
I think I prefer Miyamanishiki.
Japanese>English
kawaka
The aroma is what you would expect from rice.
In the mouth, the rich umami is as expected.
The aftertaste is dry with a touch of bitterness.
It is perfect as a food sake.
It goes well with yakitori.
A sake to stock up on!
Japanese>English
kawaka
菩提元の全量雄町の酒
口に広がる柔らかく濃醇な旨味と
バランスの良い酸味
重さはなくてちょうど良い
kawaka
Is the aroma vinegar-like?
Weak sweetness in the mouth and
and sourness in the mouth.
The aroma of wood wafts through the air.
Weak sense of maturity.
The aftertaste is soft and pleasant.
Japanese>English
Kaishunｲ宛 生酛木桶仕込
kawaka
Polishing ratio 90
The top vat will be in 1991. Amber-colored matured sake.
The aroma is of brown sugar and rice wine.
In the mouth, the rich sweetness and umami of matured sake
The aftertaste is clean with pronounced acidity and bitterness.
The lingering aftertaste is quite bitter and chocolatey.
Japanese>English
kawaka
A blend of Namahashi, Yamahai, and Mizu-Hashi
The aroma is junmai-like.
On the palate
Sourness and sweetness like mizu-hashiroshi
Umami that is typical of Yamahai and Namahashi.
The taste changes with time.
It finishes with a smooth taste and a pleasant aftertaste.
The aftertaste is also pleasant.
Japanese>English
Yuho年輪 THE FIRST 純米酒
kawaka
The aroma is weakly ripe.
Mild sweetness and acidity in the mouth
Good flavor with a sense of maturity
Finally, the spiciness gives it a refreshing finish.
This sense of maturity is just right.
It is good as a food sake.
Better at room temperature or above than cold.
Japanese>English
kawaka
The nose is discreet and fruity.
It has a soft mouthfeel.
Elegant sweetness and a good amount of rice flavor.
Fresh acidity with a hint of cherry and citrus.
From there, it is sharp and dry.
I was surprised that there is such a sake in Shimane.
Japanese>English
kawaka
In the mouth
The sweet and sour taste that is typical of mizu-hashiroshi spreads
The taste is rich and sweet like a noble rotten wine and
It tastes like dried fruit.
It is supposed to be quite heavy, but the acidity works well.
It is not heavy and has a nice aftertaste.
You can drink it all the time.
It's kind of addictive.
Japanese>English