MoGi
It is refreshingly light for a junmai daiginjo.
The taste and aroma lack fullness.
Japanese>English
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MoGi
Clear in color.
The aroma is weak.
Slightly effervescent when opened. The initial mouthfeel is young and fruity, but the finish is clean and light, with little persistence.
Japanese>English
MoGi
Beautiful sake.
Sake that is clear and light, but not so dry that it interferes with food.
Japanese>English
MoGi
Light yellowish color.
Cooked rice with a full aroma.
It has a mild mouthfeel and a rice flavor that is typical of sake.
It is best served lukewarm rather than cold.
Japanese>English
MoGi
ORIGARAKI. Unfiltered raw sake.
It is mildly sweet. It has the richness of rice.
It looks good when drunk by itself.
Japanese>English
MoGi
The aroma is sweet and full-bodied.
The taste is pleasant on the tongue, with a gentle sweetness followed by crispness and lightness.
Relatively clean sake.
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MoGi
The aroma is of young fruit.
The mouthfeel is clear and light.
It is a smooth, cold sake.
It has few peculiarities.
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Satonohomare生酛 純米大吟醸酒
MoGi
Cold sake.
Sake from Japan's oldest sake brewery.
The color is a cloudy light yellow.
The aroma is faintly of cooked rice with a hint of myrin.
The first sip has a mild aroma of cooked rice with a honey-like sweetness.
The aftertaste is crisp and light, leaving a dry aftertaste on the tongue.
Although it is a sake made from the traditional sake yeast, it is a pure rice daiginjo that is stored unfiltered, so it is easy to drink and has a beautiful taste with a broad range of flavors.
Goes well with Iburi Goko cheese.
Japanese>English
MoGi
Colorless and transparent.
Freshly opened, with a faintly beautiful effervescence.
The aroma is faintly of cooked rice.
The first sip has a mild, honey-like flavor with a hint of young forestry.
The aftertaste is crisp and light, leaving a lingering impression on the tongue.
It might be good with cheese.
If you want to enjoy the wide range of flavors, it would be better to drink it at room temperature.
Japanese>English
MoGi
No aroma. Slightly sweet citrus flavor that spreads immediately on the first sip. However, it is not clingy and the aftertaste is faintly light and well-balanced.
Japanese>English
MoGi
Little aroma, spicy and tangy from the first sip, with a hint of cooked rice in the aroma. The aftertaste is crisp and super dry, but there is little lingering feeling on the tongue. It is a simple dry sake with no strong peculiarities, so it may be good as a food sake.
Japanese>English
MoGi
Little aroma, spicy and tangy from the first sip, with a hint of cooked rice in the aroma. The aftertaste is crisp and super dry, but there is little lingering feeling on the tongue. It is a simple dry sake with no strong peculiarities, so it may be good as a food sake.
Japanese>English
MoGi
Sonoh Brewery Yamazaki Goushi Company Nishio City, Aichi Prefecture, Japan.
Sake Shizuku Genshu.
Polishing 40.
It has a gorgeous aroma and a mouthful of cooked rice.
The aftertaste is crisp and light, but goes down smoothly.
Japanese>English
MoGi
Clear and light. It also has a fullness like cooked rice. May be good with salted fish with fish oil.
Japanese>English
MoGi
No aroma. Slight fizziness on the tongue.
It is floral and honeyed, but also has a lightness to it.
A little lingering aftertaste.
Japanese>English
MoGi
The first mouthfeel is mild and pleasant.
The fullness comes in, and the aftertaste is well-balanced. A beautiful sake.
Japanese>English
MoGi
Sense of activity when opened.
Tastes like green apples.
It goes down smoothly and can be drunk without hesitation.
Japanese>English
MoGi
Mellow at first bite. The taste of cooked rice is elegant, with a hint of honey sweetness.
The aftertaste is not persistent, but goes away smoothly.
Japanese>English
MoGi
Saijo sake.
It has a low aroma and a clean mouthfeel at first taste.
The first sip is slightly effervescent, with a faint taste of young fruit.
A slight aroma of cooked rice escapes through the nose and disappears in the aftertaste.
Japanese>English