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At room temperature, it has a strong acidity of a sake made from a traditional sake yeast yeast yeast. When heated, it mellows out, but the acidity is still strong.
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It is clear and has a moderate umami flavor, typical of this season's sake.
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This year, too, the impression is of a clear, sharp, dry sake.
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The first Sasasamune was recommended by the general manager.
It has a good balance of clearness typical of Gohyakumangoku and softness typical of 50% polished rice.
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Compared a standard Tokujun and a blue label Jungin. Next was the Jungin.
The aroma is simple and mellow. When served cold, it has a clear, soft flavor with a mature depth that is typical of this season's sake, but it also has a closed and sharp taste.
At room temperature, it does not seem to change much, but when heated to 50°C, it is very mellow and sweet with a nice balance. Personally, I prefer it warmed.
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We compared the standard Toku Jun and Blue Label Jungin. First, the Toku Jun.
It has a clear, crisp flavor with a hint of sharpness. It has a strong sense of clarity when served cold, but when served at room temperature, it mellows out and has a sharpness with acidity that is to my liking.
This sake is more light and crisp than Jungin, giving the impression of being a versatile all-purpose food sake.
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It has a mild candy-like sweetness and flavor when heated, and is very tasty.
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It has a cute sweet flavor with a hint of freshness and a strawberry-like sweetness that is typical of Aizan. It is rather light and easy to drink.
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It has a refreshing umami flavor and is crisp and clean with the acidity of the sake yeast. It is an easy-to-drink mid-meal sake that is not too sharp for its sake meterage of +15.
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クリアなリンゴ的な甘旨味があり、キレも悪くない。良いバランス。
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It has a clear flavor that is typical of hiyaoroshi. The sharpness with acidity was strong.
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Crisp acidity from a soft mouthfeel. The acidity seems to be strong for a red wine.
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It has a clean, clear, apple-like sweetness and sharpness. In general, it has a beautiful modern taste.
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It has a clear and sharp taste, and as the name suggests, it is drier than the Hayashi we compared. As the temperature rises, the umami flavor becomes more apparent.
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The impression of crisp acidity typical of Senkou is strong, and the sense of autumn sake is weak.
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It has a clear and crisp taste that is typical of Gohyakumangoku. It is clear and has a subtle umami flavor.
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Cemedine-type aroma. An easy-drinking kijoshu with an acidity that is not too sweet.
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The color is a bright golden yellow. The acidity of Yamahai is impressive. It may be good warmed up.
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At room temperature, it has a strong acidity like a sake yeast yeast yeast. The taste is quite peculiar.
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Kawaguchi Natto comparison. At room temperature, this one has a more lustrous flavor, which is typical of hiyaoroshi.
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