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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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Kawaguchi Natto drinking comparison. Impressive crispness with refreshing acidity at room temperature.
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At room temperature. It has a firm, mild and heavy umami taste different from the Aozora that we have had so far.
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It has the usual grape-like juicy flavor and sharpness.
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It has a crisp, clear umami that is hard to believe that it is low-polished and has a sharpness accompanied by a crisp acidity.
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The crisp mouthfeel, typical of Kuroryu, coexists with the softly-flavored flavor of autumn. It has a good sharpness and is good as a mid-meal drink.
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The color is almost brown. The aroma includes a sense of maturity. Good mild candy-like ripeness at room temperature.
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The color is amber. At room temperature, it has a firm, yet crisp, fresh sake with a strong acidity. It might be better to let it sit longer.
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We get a mouthful of R4BY. As the label says, it is a mixture of various sakes.
It has a slight sense of maturity and a crispness with a clear, sake yeast-like acidity. It is not too heavy and easy to drink, while still having a matured and sake yeast-like feel.
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It has a clean mouthfeel and crisp and clean with light acidity. Low alcohol content and generally light like a summer sake, ideal for the first cup.
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The acidity of the sake is impressive.
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The balance between the cleanness of the alsobe and the muscat-like fruitiness is superb.
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It has a refreshing feeling that is typical of alsodzome. Good as a food wine.
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The clear flavor is impressive. 40% polished, but it is not only beautiful but also has good thickness.
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The flavor of hiyaoroshi and the sharpness typical of Funaka Hachisaku coexist.
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