pierce
It is light and dry. It is light and dry, but has a subtle matured taste. The label is stylish. Snowy view from the window. It is a typical Niigata sake and complements the food.
Japanese>English
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pierce
Dry type, classic impression. It also has a slight acidity. It has an impact at the moment it enters the mouth, but there is not much of a lingering aftertaste, and the wine leaves the mouth cleanly.
Japanese>English
pierce
The plump sweetness is most noticeable in the mouth. Overall, it is refreshing. It is easy to drink even for those who are not used to drinking sake. Fat for an aperitif.
Japanese>English
pierce
Moderately sweet, with a hint of rice and a touch of alcohol. On the second day, the sweetness increased.
Japanese>English
pierce
Sotaike Brewery. The brewery of choice. Classic taste. It has a sweet taste, but also has a robust feeling. Good for sipping with a meal.
Japanese>English
pierce
As the name suggests, it is smooth, low-alcohol, light and easy to drink. Slightly sour and melon-like sweetness; juiciness increases on the second day. It is difficult to match, but it is good with summer oranges.
Japanese>English
pierce
Slightly effervescent feeling. Good balance of umami and sweetness. The mouthfeel is firm and the throat is clean. It is also powerful, so it is good with strong dishes.
Japanese>English
pierce
Strong and effervescent, like champagne. It is refreshing and just right for a toast. The aroma is sweet and peachy. The acidity is low. As the day goes by, the sweetness increases and the depth comes out.
Japanese>English
pierce
Along with the gorgeous ginjo aroma, the sweetness comes through quickly. The taste is refined, not thick, but with a core. It has the fullness typical of Japanese sake and is delicious.
Japanese>English
pierce
When you put it in your mouth, the full sweetness spreads. It also has a refreshingly moderate acidity. Sake with no corners and roundness. It has a rounded feel with no corners. It has a freshness and freshness like the label. Pair it with cream cheese. Light.
Japanese>English
Yamagata Masamune稲造 田植えVersion
pierce
Crisp acidity. Light effervescence. The umami of the rice comes directly to you. Isn't it good? I was told, "Yes, it's good. I was like, "Yes, it's good.
Japanese>English
pierce
It goes down your throat smoothly. It has a good balance of acidity, sweetness, and umami, and runs through the mouth like a gust of wind. It disappears like a gale.
Japanese>English
pierce
It's been a while, so it's just for reference. But it tastes good. It has a slightly yellowish color, which may be the reason for the old wine taste. It was originally aged for a long time. The taste is very clean. It tastes like Niigata's "light" sake with a hint of Shaoxing sake. Blue cheese goes well with it.
Japanese>English
pierce
Feels the fullness of the rice. Sense of alcohol. Light and refreshing on the palate, it goes well with light-flavored Japanese food. On the second day, it is full, sweet, and thick in the mouth. There is a lingering aftertaste.
Japanese>English
pierce
When you put it in your mouth, the sweetness and umami of the rice spreads. Well-integrated sake. It is beautiful, light, and easy to drink. It is not unique, but that is why it goes well with food.
Japanese>English
pierce
The moment you put it in your mouth, the flavor spreads. Juicy. Moderate acidity and sweetness. The aftertaste is also moderate. It is delicious. It does not lose to strong flavored dishes. Good synergistic effect. Melon-like sweetness and pineapple-like fresh acidity are good. It tastes bananas after a long time. It is more robust than Yamatoya Zennai.
Japanese>English
pierce
It is refreshing when cold, but the flavor increases as it approaches room temperature. The sweetness is not strong, but has a gentle melon-like sensation. On the second day, the umami has increased. The second day, the umami has increased, and it is rich and delicious.
Japanese>English
nabe
Hello.
Thank you for drinking sake from my home town of Minamiaizu!
Japanese>English
pierce
Slightly effervescent. Nigori. Koji? Mochi? The sweetness of malt spreads in the mouth. It's like white peaches and cherries. There is also a beautiful acidity. The aftertaste is refreshing. It is delicious as a stand-alone sake, but it can also be served as a food sake. This is delicious. It is hard to say that it is limited to liquor stores.
Japanese>English
pierce
Daiginjo. The moment it enters the mouth, it gives the impression of soft sweetness, but it is clean and goes away. It has a light mouthfeel, and although it does not have any distinctive characteristics, it does not interfere with the meal and is very easy to drink. It went well with spring wild vegetable tempura. It is a sake with a high degree of perfection. The sweetness seems to increase as the day goes by.
Japanese>English
pierce
Slightly effervescent, cloudy. Gorgeous. The impression is more clear and through than complex. A sense of speed. Sourness to pineapple sweetness with a clean aftertaste. It does not interfere with meals.
Japanese>English