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Lightly cloudy, but with little ooze. The aroma is sweet and fruity. It is fresh and has a sweet fruity flavor like melon and peach.
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First Ryuyu. Fresh, clear taste with a strong impression of crisp acidity.
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Sweet apricot-like aroma. The palate opens with a strong impression of fresh grapefruit-like bitter acidity and a touch of sweetness, but it is moderate.
As the day goes on, the freshness lessens and the sweetness increases, and the sweetness changes from grapefruit-like to apricot-like.
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First tsunan. It is crisp and clear with a hint of umami. It is a dry sake that is very typical of Niigata sake.
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It has a clear, soft, sweet and delicious taste, and is full of the silky feel of a 30% polished wine.
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This is the first time to drink Kachikoma's Shiboritate Hon Nama. Although it is a nama-shu, the freshness is subdued and it has a clear, crisp flavor typical of Kachikoma. The crisp and clean taste was stronger than the Kakishikoma Kanji we have had in the past.
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To be served as an aperitif. Clear, elegant, sweet and tasty sake.
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At room temperature, it has a clear and soft umami flavor that disappears quickly. It gives the impression of an elegant, umakuchi sake.
When heated to 40°C, the soft sweetness of the rice expands and the sharpness increases, but it is still gentle. I am not sure whether to drink it at room temperature or lukewarm. Both are good, but I personally prefer it lukewarm, and it goes well with boiled eggs and boiled fish. I had never heard of this brand, but I had a good impression of it.
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R5BY was served warm. It has a gentle mouthfeel and is sharp with the acidity of the sake.
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Warmed. It has a softly spreading rice sweetness and umami, with a jungin-like refinement. It has a sharpness, but it is more gentle than Asahi Kiku Rei, which we had just before.
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R5BY was served warm. It is clear and colorless with no sense of maturity. Gentle umami spreads, with a slightly stronger sense of sharpness. Pair with white sashimi.
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Drank 2023BY at home. The color is almost colorless.
At room temperature, it has a strong impression of the acidity of the sake's original yeast, so it would go well with grilled fish.
It is rather delicate, so if you want to warm it up, it would be best to do so at around 50℃. When heated, it has a mild flavor with a mild mouthfeel, and the acidity of the sake's yeast gives it a crisp, clean taste. Good as a food sake.
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Drinking R5BY at home.
When served cold, it has a clear and mellow flavor, with little raw or Yamahai sensation.
When heated, it has a mild flavor and the acidity of the Yamahai is apparent. 55°C is my favorite temperature for the balance of sweetness and sharpness.
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Almost no aroma. When served cold, the crisp acidity of the sake is impressive. As the temperature rises, the umami increases and the acidity becomes gentler. Personally, I prefer it at room temperature.
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Fresh, clear mouthfeel. It has a clear and crisp feeling that is typical of Aruzoe.
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Fruity aroma is due to yeast? It is clear, light, and has a strawberry-like sweet flavor.
It has a modern sweetness, but it is not sticky sweetness, and there is a little acidity, so it can be used during a meal.
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Tanaka Sentori, which I had been curious about but had not had a chance to try.
It has a low-alcoholic mouthfeel with a clear lightness reminiscent of Tanaka Rokuugo, and it has the acidity typical of Sengoku, but it is sharp but not assertive.
It has some Sentori-like qualities, but in general, the impression is close to Tanaka Rokugo.
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When served cold or at room temperature, it has a thick texture and a strong, syrupy sweetness.
When heated to about 60°C, the sweetness is less clinging and more crisp, creating a balance that makes it easy to drink. Pairing with sweets is not a bad idea.
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R5BY was served warm. It has a mild and gentle mouthfeel, but its fullness is modest and its sharpness is more impressive.
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