やす☆
It has a clear, refreshing mouthfeel and is crisp and clean. In general, it is light and tastes like a summer sake.
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やす☆
Fresh, clear, with a hint of sweetness and flavor, but not too sweet, so it can be used during a meal. Somewhat bitter with a raw aftertaste.
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やす☆
The color is a golden yellow. At room temperature, the soft mouthfeel is followed by the spread of umami, and the acidity of Yamahai makes it crisp and tight. It is easy to drink at room temperature, although there is a slight sense of maturity in the aftertaste.
When heated to 50°C, the sweet umami with a soft burnt taste expands, and the acidity of the Yamahai makes it tight and delicious. It is a good match for mackerel simmered in miso.
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やす☆
Clear and crisp, with a sharp sharpness as the name "super dry" implies.
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やす☆
The mouthfeel is clean and refreshing. It has a clear sweet flavor with a hint of apple, but it also has a sharp finish with acidity.
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やす☆
It is a little fresh, refreshing, crisp, and clean. As the temperature rises, it becomes softer, but when served cold, it tastes just like Hakugakusen's summer sake made from Gohyakumangoku rice.
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やす☆
2018BY. almost brown in color. At room temperature, it is very scruffy and has a strong sharpness.
Warming up to 50-55℃ seems to be a good balance between the thick-bonedness typical of Taketsuru and the sharpness with acidity. There is a burnt aftertaste, but the sense of maturity is moderate for a BY.
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やす☆
At Nihon Shuya Shuroku.
H29BY. yellow in color. At room temperature, it has a strong burnt taste. When heated without adding water, it has both umami and sharpness with a burnt taste. Goes well with blue cheese.
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やす☆
At Nihon Shuya Shuroku.
The first Sanin Togo was H29BY. The color is quite yellowish. At room temperature, it has a nigori rice flavor and a strong sharpness with the acidity of a sake yeast yeast. When heated, the soft umami increases and the sharpness becomes gentler.
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やす☆
At Nihon Shuya Shuroku.
2018BY. yellow in color, though hard to tell. It is surprisingly easy to drink at room temperature, with an umami flavor that includes a sense of maturity. When heated, it reveals a candy-like sweetness.
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やす☆
At Nihon Shuya Shuroku, 2022BY.
2022BY. Impressive acidity of Yamahai at room temperature. Even when heated, it has a strong sense of sharpness with acidity. It also softens as it warms up.
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やす☆
At Nihon Shuya Shuroku.
It has a soft umami and sharpness at room temperature. When heated, it becomes mellow and sharp. I prefer it warmed up or cooled down to soften.
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やす☆
At Nihon Shuya Shuroku.
Fresh, clear, with a slight apple-like fruitiness and a crisp finish. Easy to drink, not unlike an unfiltered, raw sake made from a traditional sake yeast yeast yeast yeast.
Japanese>English
あおちゃん
Hello Yas☆San 😃
I've been wondering about Shuroku-san for a while!
I've been curious about Shuroku for a while now, I've been to the stores alongside it 😅.
I'm interested in this Kamikigen, it's very easy to drink, which is not typical 😊.
Japanese>English
やす☆
Hi Aochan 😃Thank you for your comment: 🙇♂️
I was in Kyoto yesterday. Shuroku was an amazing restaurant beyond my imagination 😆 They seem to be a big fan of heated sake, but they had a lot of cold sake as well 🍶.
If you would like to try it ✨
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あおちゃん
Thanks for the information, Yas☆San 😃.
I will go there next time!
Japanese>English
やす☆
The first Yahei Sumiya, H29BY, served warm. It has a mildly matured taste and sharpness.
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やす☆
At room temperature, it has a burnt taste, but it is very scruffy. When heated to hot, it has a good burnt flavor and sharpness.
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やす☆
A blend of 2014BY and 2015BY. At room temperature, it has a closed, scruffy feel. When heated, it has a good umami and sharpness. The sense of maturity is surprisingly modest.
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やす☆
This is the first Zoga to be served warmed. Mellow yet slightly sharp. Poured directly from the chirori?
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やす☆
The fresh and juicy melon-like sweetness is impressive.
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やす☆
The first Chiyotsuju. As the name suggests, it is a clear, crisp, and dry sake.
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やす☆
It has a light red color as if it was aged in red wine barrels. It has a light taste with a refreshing acidity from the mizu-hashiro (water yeast), and a slight red wine-like grape flavor.
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