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Junmai 70, aged for 5 years in 2023, the corners have been removed and the umami of the rice spreads in the mouth, leaving a slightly astringent taste.
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Light mouthfeel, a little sweet, good flavor spreading in the mouth.
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Yunoyaki aroma, super dry, crisp mouthfeel, a little bit of umami lingers in the mouth.
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Miyamanishiki, comfortable to drink.
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Good taste with good mouthfeel
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Tangy, fresh, sweet, tasty and a little bitter.
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Straight-drafted, unpasteurized, a little tangy, fresh, and umami spreads in the mouth with a good sharpness.
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Made in Shimane Prefecture by the Izumo Toji brewery, it has a strong flavor of rice and a moderate acidity that spreads out in the mouth.
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Brewed in 2020, ice temperature, special limited edition sake from Sakemoto Shoten in Muroran, light color, sweetness and umami, spread in the mouth, pleasant to drink.
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Comet from Hokkaido, a little sour at first, but soon the flavor and acidity spread in the mouth in a good way.
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From Hiri, 10 years old, spicy even when heated, it seems to be addictive.
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Warmed sake, warmed hot, temperature drops a little and it is ready to drink. Sweet and tasty, with a warming sensation and a lingering taste in the mouth. It was 7 years old, the 30th year of the Heisei era. It was waiting in the refrigerator of a sake bar.
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The taste and acidity, the feeling of stoating.
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Junmai Ginjo Betsuatsurai Migaki 40.5%, slightly sweet and tasty, lingering in the throat, Kitashizuku.
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Ginpu, Ginjo aroma spreads in the mouth, and the drink is smooth and crisp.
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Slightly acidic, slightly cloudy, with a delicious taste that lingers on the palate.
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I drank Yamagata's first grandchild. It was sweet, gorgeous and refreshing.
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Takashimizu from Akita. It was the third cup I finally encountered at the restaurant, and it was a little bit sweet to the taste with a pleasant mouthfeel.
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Red rice, sweet and light, cocktail feel,
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Slightly sweet, rice flavor, lingering on the palate
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