Katsuyamaice valley mountizumi
あお
Honeydew melon flavor ~ sweet and delicious
Chinese>English
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あお
Fantastic flavor. Smells grassy, drinks with a light grapefruit aroma and grain fermentation (soy sauce flavor), overall flavor is muted, not a big fan personally
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あお
Very sweet, rich and sweet fruity aroma
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あお
A more pronounced fruit acidity and rice sweetness can be felt on net, but it seems a bit underpowered and feels muted when paired with a meal.
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あお
Why is it that Kudoki's first sakes all have a higher alcohol content... it emphasizes the richness of the sake, but it also makes you drunk faster. The future of this sake is 17-18 degrees of alcohol, so don't drink too much of it.
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HououbidenWINE CELL
あお
This is a sake brewed with wine yeast and the rice is 100% Yamada Nishiki. There was a light sourness, but nothing special to drink, and a somewhat heavy alcohol sensation that lingered in the throat. The use of wine yeast is more experimental than practical in my opinion, and it's worthwhile in exploring more possibilities for sake.
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あお
Shinshu Kamehameha never disappoints me. Using Yamada Nishiki from Kasai City, Hyogo Prefecture, this 15-alcohol sake has a high fruity aroma, a flavor similar to green apple and loquat; plus the right amount of acidity and effervescence. I didn't pair it with a meal, but this wine must be good with a meal to boost the appetite.
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Oze no Yukidoke純米大吟醸 夏吟
あお
The refreshing light blue color of the label gives a cool feeling. This Daiginjo has a bubblegum flavor that is sweet and lovely. The back label also has a lot of keywords that go well with this sake, such as white wine, straw hats, cicadas, bathing suits, marshmallows, and water balloons, all of which are typical summer imagery yet.
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Asamayama斗瓶取り大吟醸
あお
This is a sake that the guest next to me shared with me. It's 35% refined rice step and 18% abv. It's easy to drink and easy to get drunk when you drink it. Doobashira is a traditional pressing method in which the mash is suspended by a cloth bag at the final pressing stage of brewing, so that the sake drips and filters into the doobashira below. The sake pressed in this way is also known as shizuku-shu (雫酒).
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あお
I kind of forget the exact flavor because I was a little drunk when I drank it, and it's still relatively high in alcohol, 17-18 degrees... It's a relatively mellow sake, 100% made with Kanto's Dream Sake Rice Kameo, which is on the sweeter side because of the -5 Japanese alcohol level. I really like the line written on the bottle: life is confusing わず, nothing is a lot.
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あお
Unfortunately several of the wines I drank yesterday didn't leave back label photos. Instrumental Authentic This seems to be a medium-bodied wine with a light floral and fruity aroma, not too sweet but very present, smooth and easy to drink
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あお
A refreshing summer wine, clear and light on the palate, with floral and fruity aromas and light banana and lychee flavors
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あお
It was kept at 18 degrees but froze, and when it melted the wine was a bit cloudy, but the taste was great, slightly effervescent, with some honeydew melon kolbis flavors
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あお
Made with 100% Hwashoi rice, it has the distinctive crisp, light flavor of tamari, with an apple aroma and a fruity, sweet, smooth and easy-to-pick up taste.
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あお
It's only 13 proof and has a light, bubbly flavor that's fresh
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あお
It surprisingly seemed like a cool wine compared to the future finish of Akabu. It's still nice though, and seems to remember an apple aroma.
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あお
The interesting thing is that it needs to wake up and be left to oxidize in air for about half an hour before the aroma blossoms like a flower. Floral notes dominate with a short finish.
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あお
Spirited aroma, intense expression. Akabu produces a wine with a rich aromatic future, with intense tropical fruit flavors and a long finish.
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Hououbiden朝日米純米吟醸酒
あお
The wine is light and transparent in color, with a light, lychee-like flavor. The sense of alcohol is heavy, and the smoothness brought by alcohol can be felt by watching the flow of the liquor when pouring. The bottle is fire-inserted, that is, the liquor and the bottle are fire-inserted together for sterilization.
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Sakuyabi直汲み荒ばしり
あお
Refreshing lactic acidity, sweet but alcohol-heavy aftertaste, and medium purposefulness. You can taste its distinct flavor even after eating something spicy.
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