This is a sweet sake that seems to be made by bottling moromi. It's the first time I've ever had a sake with so much moromi and I don't know how to describe it.
The 20-degree chilled sake was refreshing and tasty. 20-degree hiya was more assertive with a variety of flavors, while the 30-degree was even more Japanese and had a bit of a bite to it. The hot sake was surprisingly well-balanced and delicious.
A moderately spicy sake with a hint of sweetness from the rice. It has a slightly crisp and refreshing aftertaste, as you would expect from a unpasteurized sake. Drinking it slowly is a little bit too sakey, so we want to taste it little by little.
This is a drink that has become dramatically better in the last few years.
The taste is not too sharp and it is very easy to drink.
The sake level is reasonably high (5.0) with a refreshingly dry aftertaste, but it has a strong flavor that does not rely on that.
It has an elegant taste with little inconsistency. The taste is so thick that you cannot drink it very fast. It has a strong sense of presence in the throat.
A late November hiyaoroshi. It's hard to describe, but it has a clear taste.
It has a strong taste, but dry and clear. It went well with the liver of the eel.