とりどり
3.2
Drinking it cold, it was not so much umami as it was rich, and the dryness prevailed. It may be different when heated.
Japanese>English
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とりどり
★4.7
Peary, fresh and fruity, crisp, light and refreshing, 11% low al, trace gas. Quite good. I thought I liked it, but it seems to be made by Mr. Matsumoto, the toji of Sawaya Matsumoto.
Japanese>English
とりどり
4.0
Perfect fit for a perfect kettle.
Strong is a large late rice variety native to Tottori, with a linear heart white that can withstand high rice polishing. Sake made with strong rice will develop richness, umami, and a distinctive acidity as it ages, and is especially delicious when heated.
Japanese>English
Fusozuru純米吟醸 佐香錦
とりどり
4.0
Junmai Ginjo but not gorgeous and elegant aroma. It has a nice sharpness even when served with rice wine, and one can sense the quality of the sake.
Sakonishiki is Shimane Prefecture's sake rice, characterized by elegant sweetness, gorgeous aroma, refreshing acidity, and a crisp, light flavor.
Japanese>English
とりどり
3.5
A little sweet for a Niigata sake
Slight alcohol smell
Japanese>English
とりどり
★4.0
Mild. There is just enough acidity to tighten and not blur the taste.
Japanese>English
Fusano KankikuOcean99 青海
とりどり
4.0
Citrus acidity, yet mildly sweet and rich like a rice cake.
Like lemon card.
Japanese>English
とりどり
3.5
A crisp sake that brings out the best of Gohyakumangoku. The aroma is mild. In the mouth, it has a gaseous taste, sweet muscat flavor and citrus bitterness, and a slight cemedine smell. It will become mellower with time.
Japanese>English
とりどり
Sake strength -4.5
Sake meter -7 Acidity 4.4
The acidity is quite high, but the moderate sweetness keeps it from being corner-cutting. Also, it does not have a citric acid-like tang, so it can be easily matched with mild-tasting Japanese food.
Japanese>English
YokoyamaSILVER 超辛7 純米吟醸生酒
とりどり
4.0
Silky rice flavor, refreshing sweetness, and crispness.
I didn't know such a delicious sake was made in Iki Island, a shochu production area.
Japanese>English
とりどり
★3.5
A fairly dry and dry dobrok.
Maybe the fermentation in the bottle made it spicier, but I'd like a little more riceiness.
Japanese>English
とりどり
4.5
Firmly viscous and cloudy. It is a "Yamahai" with aluzoe. It is a little alcoholic, but it has a good umami flavor, is crisp, and has a high degree of perfection without the koji-like aroma that is often found in nigori (nigori). It has been a long time since I have had it, but I feel its deliciousness again.
Japanese>English
とりどり
★4.0
Fermentation in the bottle is amazing. It fizzes even after a week's lay down. It tastes really good on its own, but it doesn't go well with Japanese food. But it doesn't go well with Japanese food.
Japanese>English
NabeshimaNewMoon純米吟醸原酒
とりどり
4.0
Muscat, Mascarpone
Elegantly sweet and not persistent.
Japanese>English
とりどり
4.5
Aroma of fresh fruit like pear
Quite effervescent.
A little sweet, but drinkable.
Japanese>English
Tatsuriki純米しぼりたて
とりどり
4.0
Firm, rich, sharp
Japanese>English
とりどり
★3.0
Weak aroma, herbaceous, cemedine, muscat.
The mouthfeel is also quite dry. Quite dry for a Fukushima sake. Would go well with fatty sashimi.
Japanese>English
とりどり
4.5
Basically clean and dry.
Juicy fruitiness with a hint of melon and lychee
Smooth acidity like sour cream
High cost performance
Japanese>English
とりどり
4.0
Full-bodied umami
It has a classic sake yeast yeastiness, but is understated and not cloying.
Japanese>English
とりどり
4.0
A refreshingly tasty mouthfeel, moderate acidity, moderate sweetness, and never boring.
Japanese>English