やす☆
Clear and crisp, with a sharp sharpness as the name "super dry" implies.
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やす☆
The mouthfeel is clean and refreshing. It has a clear sweet flavor with a hint of apple, but it also has a sharp finish with acidity.
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やす☆
It is a little fresh, refreshing, crisp, and clean. As the temperature rises, it becomes softer, but when served cold, it tastes just like Hakugakusen's summer sake made from Gohyakumangoku rice.
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やす☆
2018BY. almost brown in color. At room temperature, it is very scruffy and has a strong sharpness.
Warming up to 50-55℃ seems to be a good balance between the thick-bonedness typical of Taketsuru and the sharpness with acidity. There is a burnt aftertaste, but the sense of maturity is moderate for a BY.
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やす☆
At Nihon Shuya Shuroku.
H29BY. yellow in color. At room temperature, it has a strong burnt taste. When heated without adding water, it has both umami and sharpness with a burnt taste. Goes well with blue cheese.
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やす☆
At Nihon Shuya Shuroku.
The first Sanin Togo was H29BY. The color is quite yellowish. At room temperature, it has a nigori rice flavor and a strong sharpness with the acidity of a sake yeast yeast. When heated, the soft umami increases and the sharpness becomes gentler.
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やす☆
At Nihon Shuya Shuroku.
2018BY. yellow in color, though hard to tell. It is surprisingly easy to drink at room temperature, with an umami flavor that includes a sense of maturity. When heated, it reveals a candy-like sweetness.
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やす☆
At Nihon Shuya Shuroku, 2022BY.
2022BY. Impressive acidity of Yamahai at room temperature. Even when heated, it has a strong sense of sharpness with acidity. It also softens as it warms up.
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やす☆
At Nihon Shuya Shuroku.
It has a soft umami and sharpness at room temperature. When heated, it becomes mellow and sharp. I prefer it warmed up or cooled down to soften.
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やす☆
At Nihon Shuya Shuroku.
Fresh, clear, with a slight apple-like fruitiness and a crisp finish. Easy to drink, not unlike an unfiltered, raw sake made from a traditional sake yeast yeast yeast yeast.
Japanese>English
あおちゃん
Hello Yas☆San 😃
I've been wondering about Shuroku-san for a while!
I've been curious about Shuroku for a while now, I've been to the stores alongside it 😅.
I'm interested in this Kamikigen, it's very easy to drink, which is not typical 😊.
Japanese>English
やす☆
Hi Aochan 😃Thank you for your comment: 🙇♂️
I was in Kyoto yesterday. Shuroku was an amazing restaurant beyond my imagination 😆 They seem to be a big fan of heated sake, but they had a lot of cold sake as well 🍶.
If you would like to try it ✨
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あおちゃん
Thanks for the information, Yas☆San 😃.
I will go there next time!
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やす☆
The first Yahei Sumiya, H29BY, served warm. It has a mildly matured taste and sharpness.
Japanese>English
やす☆
At room temperature, it has a burnt taste, but it is very scruffy. When heated to hot, it has a good burnt flavor and sharpness.
Japanese>English
やす☆
A blend of 2014BY and 2015BY. At room temperature, it has a closed, scruffy feel. When heated, it has a good umami and sharpness. The sense of maturity is surprisingly modest.
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やす☆
This is the first Zoga to be served warmed. Mellow yet slightly sharp. Poured directly from the chirori?
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やす☆
The fresh and juicy melon-like sweetness is impressive.
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やす☆
The first Chiyotsuju. As the name suggests, it is a clear, crisp, and dry sake.
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やす☆
It has a light red color as if it was aged in red wine barrels. It has a light taste with a refreshing acidity from the mizu-hashiro (water yeast), and a slight red wine-like grape flavor.
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やす☆
It has a light, refreshing taste and a sharpness that is typical of summer sake.
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やす☆
2023BY was served warm. It has a mild rice sweetness and umami, with a strong sense of sharpness.
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やす☆
R5BY in warm water. The color is slightly yellow.
It has a firm texture, and perhaps because it was poured directly from the Chirori, it has a slightly strong sense of sharpness. There is a sense of maturity in the aftertaste.
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