obayo
A sense of cleanliness. The crisp, umami taste spread in the mouth. I drank it at a hot spring hotel in Atami.
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It is a mild and relaxing drink.
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The flavor spreads in the mouth and the sweetness refreshes the palate.
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Home-made 100% Yamadanishiki. 2022. The slightly spicy and refreshing sensation that spreads in the mouth and down the throat.
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Junmai Ginjo Honorifuji. Drinking at home. Soft and easy to drink.
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Matured for 5 years in the brewery and released in 2011. The color, aroma, taste, and drinking experience are all divinely liberating. Izakaya near Omori Station.
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A restaurant in Omori, Tokyo that serves good sake. I felt a little sourness at first, but the umami and freshness spread in my mouth and made it easier to drink.
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Drinking at home. Kamikimoto, 100% Aizan. The aroma is gorgeous, the feeling is refreshing, and the flavor spreads in the mouth when drunk slightly warmed. Comfortable.
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I bought it at the brewery when I visited Izumo in the summer. The flavor of rice spreads in the mouth just at the human skin level.
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Hokusetsu Shuzo, Jinkuro from Sado, 100% Koshihikari rice, fruity and gorgeously tasty drinking experience. For some reason, it has a celebratory kanreki celebration gold label.
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Made with wine yeast. Easy to drink, a little sweet and tasty. I buy it at Ponche-Kan in Niigata Station and drink it at the hotel.
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Refreshing shwash - a bit light.
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Shitaizumi Junmai Daiginjo To-bottled "Izumi". Yamada-Nishiki, full flavor with a pleasant taste, and a modest gorgeousness. We drank it at the brewery.
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Tokubetsu Junmai is a special junmai that has been stored in the refrigerator for more than six months. It is rich in acidity and sweetness with a sweet taste. It is cold and we drink it cold with oden.
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obayo
The 2018 Junmai Daiginjo has a mellow umami that comes easily to the palate, rather than the flamboyance of a Daiginjo. The umami and smoothness are further enhanced by heating the glass in your hand.
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Romain series, 60% polished rice, 100% Watabune-2. Easy to drink, with a smooth taste that fills the mouth and throat.
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A clear, clean taste that expands in the mouth. A clean mouthfeel.
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Susukino Uehara. A little sweetness and a piquancy. It's a bit sweet and spicy.
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First pressing, Comet 55%, pleasantly sweet and umami spreading in the mouth. The taste and sweetness that spreads in the mouth are pleasant.
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obayo
Comparison of Ginpu 60%, Junmai Yamahai and Shiro Koji. The astringency and acidity of the Yamahai, which stains the mouth and throat, and the white malted rice with a slightly sweet and sour taste are clearly distinguishable.
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