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Aged senbyo served for the first time to rebuild the brewery. The color is a light yellow.
It has a mildly matured and sharp taste. Although it is an aged sake, it has an overall sense of crispness that is typical of Senpyo.
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First Hida Sansui. 2015BY at room temperature. The color is yellowish.
It is easy to drink because it is mellow and not too matured for a BY, and has the refreshing crispness that is typical of aluzoe. It has both the goodness of matured sake and the goodness of aluzoe, and it is delicious.
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It is believed to be 2023BY. The color is a little yellowish. At room temperature, it has a good umami and sharpness with a mild sense of maturity, and is delicious.
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This is also my first time drinking this sake. When served cold, it has a moderate, robust rice flavor that quickly disappears. I prefer it at room temperature.
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This is the first Kokufutsuru. It is impressive for its petit-fresh, clear and clean acidity, but it also has a good umami flavor typical of a 65% polished sake. It gives the impression of being a light, food-friendly sake.
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2011BY was served warm. The color is a pale yellow. While it has a sense of maturity, it has an exquisite sweetness and flavor that is elegant and soft, as if it were made with 50% polished rice.
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R5BY served lukewarm. The soft umami spreads on the palate with a gentle mouthfeel, and it finishes with the moderate acidity of Yamahai. Well balanced.
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2018BY。色は茶色に近い。常温でもまろやかな飴感あり。燗だとまろやかな焦げ感、飴感と山廃の酸を伴うキレあり。
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The first Okushika was made in H29BY. At room temperature, it has a mildly matured taste with a strong acidity.
When heated, it has a mild burnt taste and a strong sharpness with acidity.
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The color is pale yellow. At room temperature, it has a burnt taste and a sharp taste.
When heated, the mild burnt taste is irresistible. It has a nice sharpness and should definitely be drunk warmed.
Pair with Benten Musume's Narazuke.
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At room temperature, it has a refreshing and sharp impression. When heated, the soft umami expands and the balance with the sharpness improves.
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It has a firm, robust flavor that is typical of Ishizuchi and has a good sharpness. It is better at higher temperatures.
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It has a strong impression of mild sweetness and umami. It has a mildly sweet and umami impression, with a raw feeling that fades away, leaving a weak sense of sharpness. It is best served warmed to eliminate the raw taste.
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As is typical of summer sake, the sweetness is moderate and the taste is clean and crisp. As the temperature rises, it reveals a soft umami flavor.
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Take a sip. The gasiness is moderate, with a refreshing grapefruit-like sweet and sour taste. Low alcohol and easy to drink.
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It is soft on the palate, but has a robust, robust flavor that is not typical of a 55% polished sake. It has a good sharpness with acidity, making it an excellent mid-meal sake. It might be better to call it "Tokujun".
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A summer sake named Hiya, served warm. It has a soft umami and sharpness, and has a slight fresh-stored sake feel on the palate.
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R5BY was served warm. It has a soft, full flavor and is crisp and clean. No sense of maturity. Goes well with a bowl of gentle dashi broth.
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Summer sake, heated. It has a soft umami flavor. It has a crispness with acidity that is typical of a sake with a sake meterage of +14, but it is softened by the warming.
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Lime-like aroma. Shuwa shuwa. The smooth milky taste of the rice is balanced by a crisp, bitter acidity. Low alcohol content, light and easy to drink.
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