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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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R4BY in warm water. The color is slightly yellow.
It has a mild umami and a sharpness accompanied by the acidity of Yamahai. The sense of maturity is modest.
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It has a firm umami and sharpness when heated. The nigori rice flavor is thick.
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R5BY was served warm. It has a clear, crisp flavor and is crisp and clean with the acidity of the sake yeast. The sense of maturity is slight.
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A joint brew with Sekiya Brewery, it was warmed to lukewarm. 47% polished, it has a soft, delicate sweetness that spreads and fades away with a gentle acidity.
I'm not sure if it's necessary to drink it warmed, but it's not bad warmed either.
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A blend of H28BY and R1BY, served warm.
The color is a golden yellow. It has a mild burnt taste and a sharpness with acidity.
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The first Yamasan Masamune was a heated H30BY. It was procured in Shimane.
The color is a pale yellow. It has a soft candy-like sweetness and umami with a good sense of maturity, and it is sharp with the acidity of Yamahai. It is delicious.
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2022BY was served warm.
It has a good balance of soft rice sweetness and umami and sharpness. The sense of maturity is slight and it is generally gentle and easy to drink.
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2023BYを燗にて。
熟成感は乏しく、低アルの軽快感があるので飲みやすい。菩提酛の酸伴うキレは優しめで70%磨きとは思えない柔らかい旨味があり、良い意味で杉錦らしくないように思う。
これまで飲んだ杉錦の中ではいちばん好みかも。
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It has a clear, clear umami flavor and is crisp and clean with a delicate acidity typical of jun-dai.
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Stable taste with a clear and refreshing mouthfeel and a subtle rice flavor. It is also soft and good at room temperature.
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It has a clear, refreshing mouthfeel and is crisp and clean. In general, it is light and tastes like a summer sake.
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Fresh, clear, with a hint of sweetness and flavor, but not too sweet, so it can be used during a meal. Somewhat bitter with a raw aftertaste.
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The color is a golden yellow. At room temperature, the soft mouthfeel is followed by the spread of umami, and the acidity of Yamahai makes it crisp and tight. It is easy to drink at room temperature, although there is a slight sense of maturity in the aftertaste.
When heated to 50°C, the sweet umami with a soft burnt taste expands, and the acidity of the Yamahai makes it tight and delicious. It is a good match for mackerel simmered in miso.
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Clear and crisp, with a sharp sharpness as the name "super dry" implies.
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The mouthfeel is clean and refreshing. It has a clear sweet flavor with a hint of apple, but it also has a sharp finish with acidity.
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It is a little fresh, refreshing, crisp, and clean. As the temperature rises, it becomes softer, but when served cold, it tastes just like Hakugakusen's summer sake made from Gohyakumangoku rice.
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2018BY. almost brown in color. At room temperature, it is very scruffy and has a strong sharpness.
Warming up to 50-55℃ seems to be a good balance between the thick-bonedness typical of Taketsuru and the sharpness with acidity. There is a burnt aftertaste, but the sense of maturity is moderate for a BY.
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At Nihon Shuya Shuroku.
H29BY. yellow in color. At room temperature, it has a strong burnt taste. When heated without adding water, it has both umami and sharpness with a burnt taste. Goes well with blue cheese.
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At Nihon Shuya Shuroku.
The first Sanin Togo was H29BY. The color is quite yellowish. At room temperature, it has a nigori rice flavor and a strong sharpness with the acidity of a sake yeast yeast. When heated, the soft umami increases and the sharpness becomes gentler.
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