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This is the first Genmai Asoe I've had. It has a clean taste with a refreshing aluzoe quality.
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The freshness of the wine is not so great, perhaps because it has been out of bottle for some time. It is soft and clear with melon-like sweetness.
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KEG in the mountains, with a crisp freshness and a refreshing acidity.
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As an aperitif. Strong impression of the throaty rice flavor.
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Amber in color. The impact was weak because it was after a strong sake.
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The base junmai sake is concentrated by freezing and separating the water, so the degree is 38 degrees. The production date is H20, not 2020.
The color is dark red. It has a matured, caramel-like sweetness like most old sake, but the aftertaste is interesting, with a hard liquor-like whisky-like aftertaste. I drank it straight, but it might be good with a splash.
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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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