やす☆
2018BY。色は茶色に近い。常温でもまろやかな飴感あり。燗だとまろやかな焦げ感、飴感と山廃の酸を伴うキレあり。
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Venues With Most Check-Ins
Timeline
やす☆
The first Okushika was made in H29BY. At room temperature, it has a mildly matured taste with a strong acidity.
When heated, it has a mild burnt taste and a strong sharpness with acidity.
Japanese>English
やす☆
The color is pale yellow. At room temperature, it has a burnt taste and a sharp taste.
When heated, the mild burnt taste is irresistible. It has a nice sharpness and should definitely be drunk warmed.
Pair with Benten Musume's Narazuke.
Japanese>English
やす☆
At room temperature, it has a refreshing and sharp impression. When heated, the soft umami expands and the balance with the sharpness improves.
Japanese>English
やす☆
It has a firm, robust flavor that is typical of Ishizuchi and has a good sharpness. It is better at higher temperatures.
Japanese>English
やす☆
It has a strong impression of mild sweetness and umami. It has a mildly sweet and umami impression, with a raw feeling that fades away, leaving a weak sense of sharpness. It is best served warmed to eliminate the raw taste.
Japanese>English
やす☆
As is typical of summer sake, the sweetness is moderate and the taste is clean and crisp. As the temperature rises, it reveals a soft umami flavor.
Japanese>English
やす☆
Take a sip. The gasiness is moderate, with a refreshing grapefruit-like sweet and sour taste. Low alcohol and easy to drink.
Japanese>English
やす☆
It is soft on the palate, but has a robust, robust flavor that is not typical of a 55% polished sake. It has a good sharpness with acidity, making it an excellent mid-meal sake. It might be better to call it "Tokujun".
Japanese>English
やす☆
A summer sake named Hiya, served warm. It has a soft umami and sharpness, and has a slight fresh-stored sake feel on the palate.
Japanese>English
やす☆
Summer sake, heated. It has a soft umami flavor. It has a crispness with acidity that is typical of a sake with a sake meterage of +14, but it is softened by the warming.
Japanese>English
やす☆
Lime-like aroma. Shuwa shuwa. The smooth milky taste of the rice is balanced by a crisp, bitter acidity. Low alcohol content, light and easy to drink.
Japanese>English
やす☆
R4BY in warm water. The color is slightly yellow.
It has a mild umami and a sharpness accompanied by the acidity of Yamahai. The sense of maturity is modest.
Japanese>English
やす☆
It has a firm umami and sharpness when heated. The nigori rice flavor is thick.
Japanese>English
やす☆
R5BY was served warm. It has a clear, crisp flavor and is crisp and clean with the acidity of the sake yeast. The sense of maturity is slight.
Japanese>English
やす☆
A joint brew with Sekiya Brewery, it was warmed to lukewarm. 47% polished, it has a soft, delicate sweetness that spreads and fades away with a gentle acidity.
I'm not sure if it's necessary to drink it warmed, but it's not bad warmed either.
Japanese>English
やす☆
A blend of H28BY and R1BY, served warm.
The color is a golden yellow. It has a mild burnt taste and a sharpness with acidity.
Japanese>English
やす☆
The first Yamasan Masamune was a heated H30BY. It was procured in Shimane.
The color is a pale yellow. It has a soft candy-like sweetness and umami with a good sense of maturity, and it is sharp with the acidity of Yamahai. It is delicious.
Japanese>English
やす☆
2022BY was served warm.
It has a good balance of soft rice sweetness and umami and sharpness. The sense of maturity is slight and it is generally gentle and easy to drink.
Japanese>English