Maito
Fruity and light taste.
The stimulation that numb the tongue is also refreshing.
The attack is also exquisite taste of sweetness and acidity of rice.
The aftertaste is also good.
It is very delicious.
Japanese>English
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Maito
Slightly weighty, dark taste.
Not an omatist, but Omachi is delicious.
It has a good balance of sweetness and acidity and goes very well with cheese.
It reminds me of white wine.
Japanese>English
Maito
The app says the brand name is Taikan, but they changed it to Fuji Taikan to commemorate the 150th anniversary of Morishima Sake Brewery.
The aroma is clean.
I can sense the direct flavor of the rice in the clear attack. The finish is crisp.
This is a sake brewed by a Hitachi Toji, a brewer who was first institutionalized a few years ago.
Incidentally, there are currently only three people who are certified as Hitachi Toji.
Japanese>English
Maito
The aroma of a rice flavored ginjo.
Based on a full flavor, it has a trinity of acidity and sweetness. It is easy to drink.
The lingering taste at the end has a strong sense of Japanese sake and stimulates the tongue.
It was originally brewed by the Ishizuka Sake Brewery in Bando City, but the Great East Japan Earthquake put the brewery out of business, and the brand name was also discontinued. At the same time, the brewery closed its doors and the brand was discontinued. However, in an effort to revive the local brew, Bando Machizukuri and Raifuku Shuzo have worked together to brew this sake, and it is still available today.
This sake has won a silver medal in this year's London Sake Challenge, and it is truly a dramatic sake.
Japanese>English
Maito
With Takowasa, a snack.
Fresh and clear taste that you wouldn't expect from a pure rice sake.
Delicate and fruity sweetness and acidity are well balanced.
Excellent finish.
This is one of my favorite brands, even when warmed.
Japanese>English
Maito
The color is clear and the taste is like water with a clear attack.
Rolling the wine around on the tongue at room temperature, you can detect a slight sweetness and a hint of flavor.
Slightly alcoholic stimulation on the finish.
When made cold, the claim of rice flavor becomes much stronger.
Japanese>English
Maito
This is a freshly brewed, unpasteurized sake made with locally harvested food rice, Ichibanboshi, and bottled directly from scratch. The rice is polished to 60%, but the aroma is as flamboyant as that of the ginjo. It's refreshing to drink, but the sweetness has a strong impact on the palate. It has a solid taste. Since it was brewed by a female toji, this is a sake that is sure to appeal to women as well.
Japanese>English
Maito
Light and smooth on the tongue with a tangy attack.
The crispness and crispness of the honjozo match the sweetness.
Japanese>English
Maito
The taste is crystal clear, but the flavor spreads softly in the mouth. As you drink it, it will burn on your tongue and down your throat, and the aroma will stand out even when it's lukewarm.
Even when it's lukewarm, the aroma stands out and the smoothness is delicious.
In my opinion, I'd recommend cold or room temperature, lukewarm or warmed up.
Japanese>English
Maito
Easy to drink. I would recommend it for the first drink.
Sake brewed by a female brewer.
The origin of the name "Omezaigawa" is a river that flows into Mt.
Japanese>English
Maito
It's light and dry. It goes down the throat at the end.
The market share in Tsukuba City is over 90%.
Japanese>English