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It has a light and refreshing acidity of 11 degrees.
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It has a dry feeling due to the clear acidity and a delicious flavor typical of 80% polished wines.
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It has a good, robust flavor that is typical of 65% polished wines, but it also has a crisp, clean finish.
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It has a clear, crisp mouthfeel that finishes with a refreshing acidity. When cold, it is light and dry. As the temperature rises, it reveals a soft umami flavor with a 50% polish.
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It has a light, refreshing, and crisp summery taste, but the umami flavor that spreads softly in the mouth afterward is typical of Tensho.
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It has a slightly thickened texture with a mildly sweet and umami taste, which is tightened by citrus acidity.
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First Kidoizumi in a while, served warm. The acidity of the Yamahai is very impressive.
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When served cold, it has a delicious flavor with a raw feel, and is sharp with the acidity of the sake's natural yeast. When heated, it has a sweetness that eases the raw taste.
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The palate is clean and crisp, as is typical of Gohyakumangoku. The moderate umami flavor that spreads afterward is not just dry as the label on the back of the bottle says. This is a versatile food sake that can be served cold or at room temperature.
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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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