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The first KENKUNICHI was served hot.
Cold, it has a strong sharpness. Warmed up, the mild umami expands and the sharpness is still there. I definitely prefer it warmed.
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First Matsuo.
It has a classical label, but it is just as beautiful and delicate as the 38% polished version. As the temperature rises, the flavor increases, but there is not much of a subtlety to the taste.
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New Moon after 3 years.
The aroma seemed to be isoamyl acetate type. The fresh, clear melon-like sweetness is impressive.
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WAKAZETHE CLASSIC
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Clear, refreshing acidity with a white wine-like quality.
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It has a clear flavor that one would not expect from a 70% polished sake, and the sharpness is not bad either. It is good as a food sake. Prefer it at room temperature.
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It has a clear, crisp flavor and a hint of sweetness. There is no sense of alcohol and it is as perfect as one would expect.
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Petit fresh, with a clear apple-like sweetness and flavor that quickly disappears. Stable taste.
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There is a slight freshness and a soft sweet flavor like melon or muscat. In general, it has a strong impression of sweetness.
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As an aperitif. Mild freshness and nigori graininess coexist.
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Classical type with a clear, crisp flavor and sharpness. Prefer it at room temperature.
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This is the first sake from Mr. Fujioka's era that I have had in about 2 years.
It has been aged in house but is petit fresh. It has a juicy, sweet, grape-like flavor with a good amount of bitterness and a sharp finish.
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Fresh with good acidity. Surprisingly, it is not too sweet and has a dry taste. I personally like it because it can be used as a food wine.
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Impressive clear and crisp acidity. Good sharpness.
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Senbou on consecutive days. The previous day was fire-aged, and this one is a draft.
It has a freshness, albeit modest. It has a clear and elegant flavor.
I drank the hi-ire sake warmed, but I think this one is better served cold.
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First Andong Suigun at room temperature. Rugged, simple, classic dry type.
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I drank it 3 years ago right after bottling, but I drank the home-aged R2BY warmed.
The color is slightly yellow. It has a mild flavor with a hint of maturity, not unlike a 70% polished sake. It also has a sharpness like a sake yeast yeast yeast.
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This is also a new R6BY sake brewed jointly with Gikyou. It was served warm.
The 60% polished sake has a delicate mouthfeel, but it is more refreshing and crisp than Senbyo, which is typical of Gohyakumangoku.
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New R6BY sake brewed jointly with Gikyo, served warm.
It has a gentle sweetness and umami flavor typical of 60% polished sake. The sharpness is not bad, but it is still gentle. It is good lukewarm.
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Drinking at home. Opened the bottle without difficulty. It is a cider with a strong bitterness in the supernatant.
When it is mixed with cider, the milky flavor increases and the bitterness is quickly broken by the bitter acidity. The balance is not bad, but the bitterness is a little strong and dry on the first day.
After a few days, it rounds out a little and a hint of muscat-like fruitiness appears, and the bitterness weakens, giving it just the right balance that we like.
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This sake commemorates the 70th anniversary of Minokamo City. It has a beautiful, elegant, apple-like sweetness and flavor that is typical of Jun Dai.
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