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Nanamizu after a long time. A modern sake with a strong impression of apple-like sweetness and flavor.
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The first first cherry blossom. It has a mild, honey-like sweetness and flavor. When paired with watermelon, the acidity stands out.
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Ikezuki's aluzuki is very rare. When served cold, it has a firm but refreshing feeling. When heated, it is mellow and mild.
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The first Dewazakura. Aruzoe 50% polished sake with a clean and refreshing taste. It has a raw but not overpowering taste and is relatively easy to drink.
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It has a smooth and clean mouthfeel typical of junodai, but the umami of 17% nama sake comes later with a thump. Sake that is both beautiful and robust.
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The first Wakakoma. It seems to be a souvenir from Toyama by a regular customer.
The BY is unknown, but the color is pale yellow. It has a mild sweetness and umami with a sense of maturity. I drank it cold, but I would like to try it warmed.
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The umami that is typical of nama sake comes with a thump. In general, it has a strong sense of being raw.
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It is 13%, but the fresh grape-like juiciness is rather firm, probably because it is a draft.
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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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