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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.
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I was told that it can be served lukewarm or hot, so I ordered it hot. The color was a pale yellow.
It has a slightly candy-like sweet flavor with a mellow matured feel and a jungin-like gentleness that is irresistible. It is a little blurred when it is warmed up or cooled down.
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As the name suggests, it has a clear, crisp, dry mouthfeel, but it also has a subtle rice flavor.
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QAラボ うまから。
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There is a thin layer of orikage. When served cold or at room temperature, it is closed and has a strong impression of crisp acidity.
The back of the bottle says it is delicious warmed, but while it softens a bit when heated, it does not expand much, and the impression of acidity is still strong. The lightness of low-alcoholic flavor can be felt regardless of the temperature range. The acidity rounded out when paired with pickled sardines.
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We also get a mouthful of this one.
The crisp mouthfeel with fresh acidity is well balanced with the graininess of nigori. It is easy to drink and tastes so good that it is hard to believe that it is an 85% polished sake.
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We get a mouthful of this one as well.
It is fresh and clear on the palate. It has a juicy grape-like quality, but it is not showy at all and has a depth of flavor that can be used as a food wine.
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This is probably the first Jikin Aru Soze I've ever had.
It was a little fresh even though it was fire-aged, probably because it was opened at the beginning of the bottle. There is no sense of alcohol, and it has a deep flavor that is hard to believe it is alky.
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It is served as an aperitif.
Although it is fire-aged, it is fresh and has the clarity of a 30% polished sake. The low sweetness is a good impression.
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Colorless. At room temperature, it's a bit dry.
When heated, it has a mild umami flavor and is very sharp, but it has a surprisingly thin line and is best at 45℃. As the bottle is opened, it becomes rounder and has a sweetness like chocolate or cocoa.
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Slightly fresh. On the palate, it has a sweet and savory taste with clear apple-like fruitiness, but this may diminish as the day goes by.
There are some modern elements, but there is no flashy sweetness, and while it has a dry feel, it disappears quickly, making it suitable for a mealtime drink.
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When the temperature is raised to warm up, it has a cloudy graininess and a sharpness with the acidity of the sake's sake yeast.
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R2BY in warm water. The color is pale yellow. It has a good balance of mild umami and sharpness. It has a sense of maturity, but it is moderate.
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Warmed. It has a mild mouthfeel with sweetness for a Suginishiki, and the acidity is gentle, but the sharpness is typical of Suginishiki.
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Warmed. Reddish brown in color. Full of a mild caramelized taste with a burnt aftertaste. The taste is very typical of an aged sake.
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It has a clear, crisp flavor that is hard to believe it is 70% polished, and the sharpness is not bad either. This is also a food sake type.
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The rice flavor spreads softly from the mouthfeel, which is typical of aluzoe. There is no sense of alcohol, and the crispness of Aruzoe is noticeable when the sake is served cold, and the softness is noticeable at room temperature, both of which are suitable during a meal.
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A blend of three different BY types. The color is pale yellow.
At room temperature, it has a mild and complex umami with a sense of maturity and a mild acidity similar to that of a sake yeast yeast yeast, with a slight burning sensation in the aftertaste. Although it is an aged sake, it does not have a strong peculiar taste, and the characteristics of Matsu-no-tsuji can be felt.
It is best served warmed at 40°C (104°F) for its mildness and drinkability, but I think the character of an aged sake can be better appreciated at room temperature.
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At room temperature, it has a heavy umami flavor and a sharpness with a slight raw/alcoholic taste.
At 50°C (50°F) warmed, the mild sweetness increases, and the raw feel is lessened. 60°C (60°F) warmed further increases the sweetness; best served at 60°C (60°F)?
In general, we prefer it warmed.
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Kouei Kiku with a specific name is a rare impression.
The palate is fresh and clear, with an impressive citrus-like refreshing acidity that is typical of Koei Kiku. It is low in alcohol and generally light.
Three days after opening the bottle, the freshness and acidity subside, and an apple-like fruitiness is revealed and balanced to my liking. As more days passed, it became watery.
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Start the year 2025 with this sake.
Opened the bottle without difficulty. The supernatant is a soft cider. The fine gasiness is pleasant.
The milky sweetness increases as it is mixed with ori, and is finished off with a hint of bitter acidity. The balance is excellent again this year.
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