やす☆
It has a mildly matured flavor and a gentle sharpness when heated. It has a soft taste from start to finish.
Japanese>English
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やす☆
It has a freshly squeezed petit freshness and a good flavor, and the sharpness is not bad. It is juicy, but not too much, so it can be used during a meal.
Japanese>English
やす☆
It has a mild, grape-like sweetness and flavor, and is sharp with acidity.
Japanese>English
やす☆
When warmed, it has a sense of maturity and sharpness, including a burning sensation.
Japanese>English
やす☆
The crisp acidity is impressive.
Japanese>English
やす☆
This is the first Toyama blend in three years. This year seems to be the last.
Warmed to lukewarm, it has a moderate sweetness and a nice sharpness.
Japanese>English
やす☆
It has a clear and crisp flavor with crisp acidity.
Japanese>English
やす☆
First Machida in a long time.
Fresh, juicy like muscat or melon, with bitterness coming in the aftertaste.
Japanese>English
やす☆
The color is pale yellow and the BY is unknown, but it seems to be matured.
When served cold, it is heavy with a sense of maturity and acidity similar to that of a sake made from sake brewed in a traditional sake brewery. When heated, it has a mild umami and a sharpness with acidity. I prefer it warmed by far.
Japanese>English
やす☆
Slightly thickened on the tongue. It is a crisp, dry sake that does not feel heavy at 18 degrees C. It has a sharp sharpness with a slight freshness and crisp bitterness.
Japanese>English
やす☆
The first KENKUNICHI was served hot.
Cold, it has a strong sharpness. Warmed up, the mild umami expands and the sharpness is still there. I definitely prefer it warmed.
Japanese>English
やす☆
First Matsuo.
It has a classical label, but it is just as beautiful and delicate as the 38% polished version. As the temperature rises, the flavor increases, but there is not much of a subtlety to the taste.
Japanese>English
やす☆
New Moon after 3 years.
The aroma seemed to be isoamyl acetate type. The fresh, clear melon-like sweetness is impressive.
Japanese>English
WAKAZETHE CLASSIC
やす☆
Clear, refreshing acidity with a white wine-like quality.
Japanese>English
やす☆
It has a clear flavor that one would not expect from a 70% polished sake, and the sharpness is not bad either. It is good as a food sake. Prefer it at room temperature.
Japanese>English
やす☆
It has a clear, crisp flavor and a hint of sweetness. There is no sense of alcohol and it is as perfect as one would expect.
Japanese>English
やす☆
Petit fresh, with a clear apple-like sweetness and flavor that quickly disappears. Stable taste.
Japanese>English
やす☆
There is a slight freshness and a soft sweet flavor like melon or muscat. In general, it has a strong impression of sweetness.
Japanese>English
やす☆
As an aperitif. Mild freshness and nigori graininess coexist.
Japanese>English
やす☆
Classical type with a clear, crisp flavor and sharpness. Prefer it at room temperature.
Japanese>English