quoth
Drank it all.
I tried it cold at the end, but I like it better cold because of the sharpness of the acidity.
Japanese>English
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quoth
It has a sweet umami taste on the palate, followed by a refreshing acidity.
It is aluzome, as usual, but I think it is better to have a surprise in a ginjo-shu rather than a daiginjo.
Japanese>English
quoth
Sake made from 100% Toyobai rice.
The sweetness of the mouthfeel is broken by a beautifully clean acidity, leaving a lingering umami taste.
Japanese>English
quoth
The sweetness of the mouthfeel is broken by a clean acidity, leaving a lingering taste of umami and spiciness.
Japanese>English
quoth
It has a complex taste, with a sweet fruitiness with a banana feel, followed by a yogurt-like acidity.
Japanese>English
quoth
This sake is made from 100% Toyobai rice, with a rice polishing ratio of 48%.
It has a sweet and umami taste, followed by a tangy, dry acidity, and a lingering dry and umami taste.
Japanese>English
quoth
It has an apple fruitiness in the mouth followed by a slightly bitter dry acidity that breaks off and leaves a lingering taste of fruitiness and acidity.
Japanese>English
quoth
Drink out of the bottle with the potatos.
It was a clean, dry drink with a lingering taste of acidity with a yogurt-like flavor.
When I was drinking it, I missed the spiciness of the uncluttered Yamaboshi, so I'll have to look for it next time.
Japanese>English
quoth
The wine has a fruity mouthfeel that is quickly followed by an acidity that leaves a yogurt-like acidity and a delicious aftertaste.
It is finished. It was delicious without running out of flavor until the end.
I bought this sake in Otaru even though it is from Aomori, but I would like to buy it again next time I see it.
Japanese>English
quoth
I enjoyed the special junmai al-soke so much that I bought the daiginjo as well.
It is delicious with a melon-like fruitiness on the palate, with a slight fizzy acidity that leaves a lingering acidity and spiciness.
Japanese>English
quoth
This time, the vessel was also Mumyoi ware from Sado Island.
The sweet melon-like fruitiness of the mouthfeel is followed by a beautiful acidity, leaving a lingering sense of umami and subtle acidity that is delicious.
Japanese>English
quoth
The wine has a clean, fruity, sweet mouthfeel, followed by an acidity that leaves a lingering umami taste and a pleasant spiciness.
Japanese>English
quoth
A clean, dry mouthfeel with a yogurt-like acidity that lingers on the palate.
Japanese>English
quoth
The dry mouthfeel is followed by a yogurt-like acidity and umami, with a lingering acidic aftertaste.
Japanese>English
quoth
This time I paired it with shabu-shabu.
The wine was delicious from the fruity and sweet mouthfeel to the finish, with a slight fizzy acidity that lingered on the palate.
Japanese>English
quoth
Pair with sashimi.
The fruity and umami flavors of the mouth complement the sweetness of the fish, making it easy to drink as a mealtime sake.
It is best served at room temperature or lukewarm with a lingering sweetness and acidity.
Japanese>English
quoth
This time with potatos.
It has a rummy, fruity mouthfeel that is followed by a slightly fizzy acidity.
Japanese>English
quoth
From the fruity and umami mouthfeel, a cemedine-type ginjo aroma comes through to the nose, and a beautiful acidity is quickly released.
Japanese>English
quoth
The sweet and tasty mouthfeel is followed by a fruity apple aroma, and then the acidity slowly dissipates.
Japanese>English
quoth
This time with sashimi.
The tangy, spicy, rummy fruitiness spread out, and the acidity slowly drained away.
Japanese>English