やす☆
R5BY served lukewarm. It has a mild and gentle umami and a good sharpness. No sense of maturity.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Most Check-in Brands
Venues With Most Check-Ins
Timeline
やす☆
At room temperature, it has a classical taste with clear umami and sharpness, but it may be a little closed.
It has a good balance of sweet and umami of soft rice and good sharpness when heated up to 50℃. 70% polished but elegant, it would be better not to raise the temperature too high.
Japanese>English
やす☆
Mellow, berry-like aroma. The palate is fresh but reserved.
Clear, with a soft umami flavor. Strawberry? Lychee? The sweetness, which includes a fruity sensation like strawberries or lychee, is modest on the palate, but becomes more assertive as the day goes by after the bottle is opened.
Japanese>English
やす☆
The only note is that the acidity is impressive.
Japanese>English
やす☆
It has a mild flavor and sharpness when heated.
Japanese>English
やす☆
It's been a long time since I've been to Hakuhong. The only note is that it is moderately tasty.
Japanese>English
やす☆
Fresh and clear, is the only note.
Japanese>English
やす☆
Ni-Rabbit's KEG, fresh as expected. It is a good sake for a meal.
Japanese>English
やす☆
KOUEIGIKU chose Oragami (Oomachi) again this year.
When the bottle was opened, the cork flew open and the bottle was automatically stirred. The gasiness of the wine is very pleasant. It has a soft creaminess from the ori, a lactic acidity, and a good sweetness and juiciness from the omachi, while the acidity, typical of KOUEIGIKU, tightens it up. Good balance this year as well.
Japanese>English
やす☆
Warmed, it has a mild umami flavor with good sharpness accompanied by acidity.
Japanese>English
やす☆
It has a clear, crisp mouthfeel, with a dry Kitajima-style flavor and a soft, umami taste of rice. The flavor increases as the temperature rises. The raw taste is moderate.
Japanese>English
やす☆
It is fresh and generally crisp and crisp like Kamerei, but with a hint of softness due to the orikomi.
Japanese>English
やす☆
2014BY was served warm. Light yellow in color.
It has a mild, gentle caramelized taste and sharpness. It is a long ripe sake with a surprisingly gentle taste.
Japanese>English
やす☆
I was told that it can be served lukewarm or hot, so I ordered it hot. The color was a pale yellow.
It has a slightly candy-like sweet flavor with a mellow matured feel and a jungin-like gentleness that is irresistible. It is a little blurred when it is warmed up or cooled down.
Japanese>English
やす☆
As the name suggests, it has a clear, crisp, dry mouthfeel, but it also has a subtle rice flavor.
Japanese>English
QAラボ うまから。
やす☆
There is a thin layer of orikage. When served cold or at room temperature, it is closed and has a strong impression of crisp acidity.
The back of the bottle says it is delicious warmed, but while it softens a bit when heated, it does not expand much, and the impression of acidity is still strong. The lightness of low-alcoholic flavor can be felt regardless of the temperature range. The acidity rounded out when paired with pickled sardines.
Japanese>English
やす☆
We also get a mouthful of this one.
The crisp mouthfeel with fresh acidity is well balanced with the graininess of nigori. It is easy to drink and tastes so good that it is hard to believe that it is an 85% polished sake.
Japanese>English
やす☆
We get a mouthful of this one as well.
It is fresh and clear on the palate. It has a juicy grape-like quality, but it is not showy at all and has a depth of flavor that can be used as a food wine.
Japanese>English
やす☆
This is probably the first Jikin Aru Soze I've ever had.
It was a little fresh even though it was fire-aged, probably because it was opened at the beginning of the bottle. There is no sense of alcohol, and it has a deep flavor that is hard to believe it is alky.
Japanese>English
やす☆
It is served as an aperitif.
Although it is fire-aged, it is fresh and has the clarity of a 30% polished sake. The low sweetness is a good impression.
Japanese>English