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Almost no aroma. When served cold, the crisp acidity of the sake is impressive. As the temperature rises, the umami increases and the acidity becomes gentler. Personally, I prefer it at room temperature.
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やす☆
Fresh, clear mouthfeel. It has a clear and crisp feeling that is typical of Aruzoe.
Japanese>English
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Fruity aroma is due to yeast? It is clear, light, and has a strawberry-like sweet flavor.
It has a modern sweetness, but it is not sticky sweetness, and there is a little acidity, so it can be used during a meal.
Japanese>English
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Tanaka Sentori, which I had been curious about but had not had a chance to try.
It has a low-alcoholic mouthfeel with a clear lightness reminiscent of Tanaka Rokuugo, and it has the acidity typical of Sengoku, but it is sharp but not assertive.
It has some Sentori-like qualities, but in general, the impression is close to Tanaka Rokugo.
Japanese>English
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When served cold or at room temperature, it has a thick texture and a strong, syrupy sweetness.
When heated to about 60°C, the sweetness is less clinging and more crisp, creating a balance that makes it easy to drink. Pairing with sweets is not a bad idea.
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R5BY was served warm. It has a mild and gentle flavor and sharpness.
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R5BY was served warm. It has a mild and gentle mouthfeel, but its fullness is modest and its sharpness is more impressive.
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R5BY served lukewarm. It has a mild and gentle umami and a good sharpness. No sense of maturity.
Japanese>English
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At room temperature, it has a classical taste with clear umami and sharpness, but it may be a little closed.
It has a good balance of sweet and umami of soft rice and good sharpness when heated up to 50℃. 70% polished but elegant, it would be better not to raise the temperature too high.
Japanese>English
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Mellow, berry-like aroma. The palate is fresh but reserved.
Clear, with a soft umami flavor. Strawberry? Lychee? The sweetness, which includes a fruity sensation like strawberries or lychee, is modest on the palate, but becomes more assertive as the day goes by after the bottle is opened.
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The only note is that the acidity is impressive.
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It has a mild flavor and sharpness when heated.
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It's been a long time since I've been to Hakuhong. The only note is that it is moderately tasty.
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Fresh and clear, is the only note.
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Ni-Rabbit's KEG, fresh as expected. It is a good sake for a meal.
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KOUEIGIKU chose Oragami (Oomachi) again this year.
When the bottle was opened, the cork flew open and the bottle was automatically stirred. The gasiness of the wine is very pleasant. It has a soft creaminess from the ori, a lactic acidity, and a good sweetness and juiciness from the omachi, while the acidity, typical of KOUEIGIKU, tightens it up. Good balance this year as well.
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Warmed, it has a mild umami flavor with good sharpness accompanied by acidity.
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It has a clear, crisp mouthfeel, with a dry Kitajima-style flavor and a soft, umami taste of rice. The flavor increases as the temperature rises. The raw taste is moderate.
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It is fresh and generally crisp and crisp like Kamerei, but with a hint of softness due to the orikomi.
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2014BY was served warm. Light yellow in color.
It has a mild, gentle caramelized taste and sharpness. It is a long ripe sake with a surprisingly gentle taste.
Japanese>English