やす☆
The color was yellowish, though it was hard to tell. 2018BY was served warm with the temperature raised to a gung-ho level. The sense of maturity is surprisingly subdued. The burnt aftertaste matched the charcoal grill.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Venues With Most Check-Ins
Timeline
やす☆
Warmed, it has the strength of a 70% polished sake and the sharpness of Kitajima.
Japanese>English
やす☆
Warmed. The sweetness and umami of the rice, with the firmness and softness of jungin, makes it a good heated sake.
I wish more restaurants in Nagoya would carry this brand.
Japanese>English
やす☆
R4BY was served warm. The soft sweetness and umami of the rice spreads softly. The taste is generally gentle, including the sharpness.
Japanese>English
やす☆
According to the website, it is fired once. When heated, it has a refreshing flavor that is typical of Tenshizumi, but it also has a crisp and clean feeling. It is also very typical of Gohyakumangoku.
Japanese>English
やす☆
This sake is made by Sawada Sake Brewery, which is not found even in Aichi. The color is a light yellow.
When heated, it has a delicate umami and a good burnt taste that you would not expect from a 90% polished sake, but it also has a sharpness with acidity.
Japanese>English
やす☆
R3BY in warm water. The color is pale yellow. It has a mild, soft sweet umami of rice and a sharpness with the acidity of the sake.
Japanese>English
やす☆
When heated, it has the mellow umami of a jungin style, and it quickly becomes crisp and clear as a super-harakuchi.
Japanese>English
やす☆
2019BY in warmer temperature. Light yellow in color. Umami with a soft sense of maturity and a sharpness with acidity similar to a sake yeast yeast.
Japanese>English
やす☆
Warmed to lukewarm, it has a strong impression of the soft acidity of nama-shu. It has the freshness of nama-shu, but as the name suggests, it is also mild.
Japanese>English
やす☆
R3BY in warm water. The color is slightly yellow. The slightly cloudy rice flavor of nigori coexists with the acidity and sharpness of the sake.
Japanese>English
やす☆
R4BY in warm water. The color is pale yellow. It has both umami and sharpness with a good sense of maturity.
Japanese>English
やす☆
First Shugetsu served warm. It has a refreshing mouthfeel. Soft and light with a sweet umami flavor and good sharpness.
I left the sake to the waiter, so I wondered if he had matched it with the grilled chicken thigh (4th photo).
Japanese>English
やす☆
The first Ryu-ryoku was served warm. The soft sweetness and umami of the rice, typical of Tokubetsu A Yamadanishiki, spreads softly. It has a sharp taste with the acidity of the sake's sake yeast, but the taste is generally gentle, including the sharpness. The balance seems to go well with boiled fish or boiled eggs.
Japanese>English
やす☆
The first Kozutsuru was served warm. The acidity of the Yamahai is strong, but not too sharp, and there is a softness that is typical of a warmed sake.
Japanese>English
やす☆
Tanzan drinking comparison. Next is Shuho. The three photos were taken at Yoneju.
Warmed up to 60°C, it has a firm flavor and sharpness without any peculiarities. It softens a bit with air and shows some sweetness, but it does not have the bitter chocolate flavor of Reiho, so it does not seem to be a good match for any meal.
Personally, I prefer Shuho and keep it on hand at home for warming.
Japanese>English
やす☆
Tanzan comparison. First, Reiho.
At room temperature, it was sharp but not very smooth and not very drinkable.
At 60°C (60°F) warmed, it has a core of umami with a soft bitter-chocolate sweetness, but it also has the elegance of 60% polished rice. At 70℃, the temperature is too high.
Japanese>English
やす☆
First packaged sake review.
At room temperature, it has a slight alcohol taste, but it has the umami flavor and sharpness typical of 70% polished sake. The impression is of a deliciously dry sake.
Warming the sake to 45-50°C (45-50°F) eases the alcohol taste on the palate, and the warmed sake softens the umami flavor, which spreads softly before quickly clearing up. It has a slight alcohol aftertaste, but it has the lightness of an aruze, and if well heated, it has the potential to be used as a mid-meal sake for everyday drinking.
Japanese>English
やす☆
R2BY. The color of the sake cup was difficult to distinguish, but it was yellowish in color. At room temperature, it has a slight umami with a hint of maturity and acidity from the Yamahai process.
When heated, it has a candy-like rounded sweetness and a sharpness. Preferably warmed.
Japanese>English
やす☆
It has a clear, light flavor. Not too sweet for Nabeshima.
Japanese>English