tjr
First Jikin. The balance of acidity and sweetness, the aftertaste, etc. were incredibly delicious. It is perfect, including the feeling of a cloudy, lingering corkscrew. It can be served by itself or with food.
Japanese>English
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tjr
Delicious, but the metaphysics I drank with it was too good.
Japanese>English
tjr
Highly acidic and refreshing. Fresh and fruity, but with a unique flavor.
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Hidakami中取り純大 フローチャート
tjr
This sake is a collaboration with Nanabonjari. It has an impressive sweetness due to its 40% rice polishing ratio.
Japanese>English
tjr
The aroma is subdued but the taste of clear water! And dry throat. You drink it like water with food.
Japanese>English
tjr
お燗で。
tjr
Freshly squeezed fresh & fruity
Japanese>English
tjr
At home with hot pot. Sourness, umami, and an unexpectedly refreshing aftertaste. I still can't stop drinking.
Japanese>English
tjr
This is the first time I've had a CEL24 yeast-based wine, and it is sweet like an apple. I thought it would be difficult to pair it with food, but when drunk by itself, it is very tasty and slightly effervescent. It was like a dessert.
Japanese>English
tjr
At an acquaintance's house. It has a clear and rich flavor that is hard to believe that the rice polishing ratio is 80%. It is also refreshing on the palate. The flavor of Yamada-Nishiki itself comes through with gusto by not grinding the rice.
Japanese>English
tjr
Noble. Precious elegance! And yet it goes well with meals. Yamada Nishiki's sense of balance?
Japanese>English
tjr
The overwhelmingly clear flavor is reminiscent of clear streams. Fruity but well-balanced and easy to pair with food. Everyone will like this!
Japanese>English
tjr
Amazingly dry and amazingly thirst-quenching. Great impact.
Japanese>English
tjr
Fresh, easy to drink like makgeolli. Good as a food sake. Looks good warmed up.
Japanese>English
tjr
Slightly effervescent and acidic, it is refreshing and unlike anything you have ever had before. Made with white malted rice. Taste that you can drink forever.
Japanese>English
tjr
Melon, white peach-like flavor, fruity and aromatic, sweet and cloudy
Japanese>English
tjr
It was my first experience of drinking junmai ginjo heated, but the fruity aroma was enhanced, and when I drank the heated sake and ate dried persimmon cheese, the sensation of the cheese melting and spreading warm was devilish, leading me to what can only be described as a state of bliss.
Japanese>English
tjr
As the label says, it is recommended to be heated, and the cloudy white color of the heated sake makes it a very effective food sake. I tried it cold, but it was not enough, and I strongly felt that it was meant to be heated. It is a sake with a surprisingly well-controlled mouthfeel and is very tasty. It is a very tasty sake with a surprisingly well-controlled mouthfeel!
Japanese>English
tjr
We were kindly offered two kinds of sake, one heated and one cold. The cold sake had an overwhelmingly refreshing aftertaste, while the heated sake had a completely different impression, showing a rich and wild flavor profile. The heated version showed a more balanced flavor over time, and the change in taste with temperature was very interesting.
Japanese>English