taro.ken
Goro-hachi!
It is a seasonal tradition!
But I didn't realize this was a liqueur, not sake.
Shocking, yet easy to drink.
Well, there is a liqueur too, I thought.
Yes, it makes sense!
Anyway, it's Gorohachi!
4.0
Japanese>English
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Kaze no MoriALPHA TYPE 5
taro.ken
Apple, stinkbug
Strong acidity, with a hint of sweetness
Bitter aftertaste
Strong effervescence
Blended with 80% Akitsuho and 10 year old sake
Aroma of old sake is not well utilized.
Off-flavor of 80% polished sake is noticeable
Rated 3.3 for cold sake
Since it is recommended as a heated sake
Re-evaluate as heated
Japanese>English
taro.ken
Aroma of maturity
Sweetness, umami, and a touch of alcohol
Conventional sake
3.2
Japanese>English
taro.ken
Apple
Sourness and alcohol taste
A little more floral and sweetness
3.5
Japanese>English
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Muscat Not just a fruity aroma
Dry, bitter and umami.
More acidity and sweetness
Beautiful effervescence
3.0
Japanese>English
taro.ken
Green apple, pear
Light, slightly acidic, slightly sweet, slightly bitter, slightly gassy
Better without bitterness
4.0
Japanese>English
taro.ken
Blurred ginjo aroma
Other aromas weak
Dry, with a lingering alcohol taste and a hint of umami.
But bitterness remains strong
3.2
Japanese>English
taro.ken
Apple, banana Fresh and fruity aroma, but with a noticeable alcohol smell.
Sweetness and acidity are present, but the bitterness of alcohol is noticeable.
The 80% polished rice has backfired, the taste is not sharp, and there is a lack of gassiness.
3.5
Japanese>English
taro.ken
Fruity and gorgeous
Sourness and good gas, sweet and tasty.
Fairly high level
4.3
Japanese>English
taro.ken
dry taste (e.g. sake, wine)
Slightly sour
melon
Noticeable alcohol smell
3.6
Japanese>English
taro.ken
Good balance of sweetness, umami and acidity
Slightly gassy
Ginjo aroma and yogurt
Taste is better on the second day
4.1
Japanese>English
taro.ken
Strong ginjo aroma
Strong sweetness, slight alcohol bitterness
4.0
Japanese>English
taro.ken
Apple
Sweet, sour, bitter, umami
Taste precedes aroma
Alcoholic taste is too strong at 19 degrees Celsius
Expectations are high because it is a limited-edition unpasteurized sake from a brewery.
But it was not as impressive as I expected.
3.6
Japanese>English
taro.ken
Ginjo aroma, hint of cedar barrels
Acidity, umami
Mimuro cedar has a more harmonious flavor and aroma
3.8
Japanese>English
taro.ken
Apple, yogurt
Slightly effervescent, acidic, dry
Refreshing aroma, light and slightly effervescent, easy to pair with food.
It is easy to match with food.
It would be nice to have a more gorgeous aroma and a hint of sweetness.
4.0
Japanese>English
taro.ken
Gentle, full-bodied depth of ogara-mi
Slight ginjo aroma, no other aroma
Dry, with a hint of alcohol
The bubbles are quite fine.
Kaze no Mori is better
Price-wise
3.7
Japanese>English
taro.ken
Green apple
Highly acidic
Very beautiful foam
Too much maltiness, too acidic, no flavor or sweetness
2.8
Japanese>English
taro.ken
Light, mild aroma, ginjo aroma
Dry, a little acidity
Slightly alcoholic
I prefer the use of Yamadanishiki because it gives a more gorgeous aroma and sweetness.
Kaygetsu will continue to choose Yamadanishiki blends.
3.7
Japanese>English
Shinomine็ด็ฑณๅฑฑ็ฐ้ฆใ่ถ
่พๅฃใ็ซนๅฑฑ
taro.ken
Green apple
Highly acidic, dry, too light
It will improve if it makes more use of the depth of Yamada-Nishiki's nostalgia.
3.5
Japanese>English
taro.ken
Light, dry, slightly effervescent
Weak aroma, too light.
Better on the second day, but still alcoholic
Nama-shu is better
3.8
Japanese>English