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Mildly umami when warmed, with a strong sense of sharpness accompanied by acidity. The sharpness becomes gentler when it is cooled. It is best not to raise the temperature too high.
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やす☆
It is mildly sweet and tasty, and has a raw sake feel. It is generally heavy, with a firmness unique to Yamahai 20°.
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As the name "dry" suggests, it is refreshing and crisp, but also has a good umami flavor. Good as a food sake.
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It has a firm umami flavor that is unlike that of Tokubu A Yamada-Nishiki polished to 30%, which is typical of Gichimyo.
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Clear, crisp and crispy.
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Aizome's refreshing taste and Aizan's strawberry-like sweetness coexist. I prefer this to the Omachi Jundai I had just before.
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It has a deep flavor with a refreshing mouthfeel.
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The soft and light Muscat-like sweetness and flavor is very typical of Omine.
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Drinking R3BY at home. The color is pale yellow.
At room temperature, it has a mildly matured taste and a clear yet full-bodied deep sweet umami flavor, but it also has a sharpness with the acidity of the sake. It has an excellent balance that makes you want to match it with boiled fish.
When heated to 50°C (50°F), the sweetness and sharpness increase and become more balanced. If you want a gentler sake, go for room temperature, but if you want a punchier sake, go for warmed. Safe bet would be room temperature.
Japanese>English
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First time drinking Iwano-Ii at home. Strawberry? Grapes? The aroma is mellow, like strawberries or grapes.
Slightly thick texture on the tongue. It has a slightly fresh and deep flavor with a juicy grape-like flavor. It has a firmness, perhaps because of the hard water or because it is a 17°C sake, and it finishes with a hint of acidity.
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Clear acid, is the only note.
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First wakanami al soe but no note.
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The first Iwanokura. My memory is doubtful, but it seemed that firmness and sharpness coexisted.
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It has a rounded mouthfeel and a sharpness with acidity typical of Kouei Chrysanthemum.
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It has a moderate umami and sharpness at room temperature, with a soft umami that opens up when heated to 45°C (45°F).
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Petite fresh. It has a juicy, sweet flavor typical of Akabu and a crisp, light taste with acidity.
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Clear and refreshing on the palate. A subtle umami flavor spreads and finishes with a touch of acidity. It has a classical taste for a Toyobai.
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It has a good flavor and sharpness, but it is surprising that it also has a slightly matured feel.
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Ranman瀬音 夏のにごり酒
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Classification is liqueur. It has a mild rice flavor and sweetness.
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It has a rich rice flavor. The acidity comes later and is sharp.
Japanese>English