あし
It is still good.
The ginjo is more refreshing with a grapefruit-like bitterness.
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あし
Kaze no Mori drinking party.
Standard 657, 7 gou yeast.
7-agar yeast, still similar to Masumi.
The distinctive bitterness and fishy smell strongly asserts itself.
The slight carbonation nicely rounds it out, and the taste is never boring.
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あし
Kaze no Mori drinking comparison party.
Tasted Bodai Hashiro in a drinking comparison with TYPE6/657.
When drunk, TYPE6's ease of drinking is a detriment and the impression of TYPE6 is lost.
The acidity and bitterness of the TYPE1 was very enjoyable.
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あし
Wind Forest Drinking Comparison.
ALPHA6 was obtained and a drinking comparison party was held.
The refined drinkability of the No. 6 yeast is as expected.
We drank all of it right away.
This sake is both easy to drink and elegant.
The slight effervescence combined with the sake's smoothness makes it easy to drink.
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あし
They said it was brewed with wine yeast.
Somewhat similar to Sogape?
It smells sweet from the rice, but is a little dry and elegant.
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あし
Fire-roasted but fresh.
The mouthfeel is strong and a little tough.
It is dry and has a clean finish.
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あし
It seems to have a refreshing taste, perhaps due to its fresh packaging.
It has a delicious rich aftertaste.
Kido is always cheap and good.
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あし
The junmai ginjo was so good that I bought the daiginjo as well.
The taste is clean and elegant.
Compared to the junmai ginjo, I feel that the bitterness and fruity taste is lessened. The sweetness of the rice is stronger than the bitterness of the junmai ginjo, and it is very tasty, but I feel that it has lost some of its character.
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あし
Soft sweetness and discreet fragrance.
Bitter aftertaste.
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あし
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あし
Strong carbonation. Light turbidity.
It tastes kind of strong. The aftertaste is rich, bitter, and sour.
It goes surprisingly well with sashimi.
After the second day, the taste has settled down and a caramel-like sweetness has emerged.
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あし
White wine.
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あし
Dry and light.
No punch, but that makes it drinkable all the time.
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あし
100% dewy leaf wind
Brewed with yeast isolated from sassafras flowers.
Mild on the palate, with a soft and gorgeous aroma.
The sweetness is moderate and the flavor is strong.
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あし
Strong acidity. Not too strong and can be enjoyed during a meal.
Can be enjoyed on its own.
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あし
Brilliant and strong sweetness.
It has a strong sweetness of rice flavor similar to doburoku.
It is so gorgeous that it is a bit hard to handle.
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Japanese>English
あし
Subdued aroma.
Slightly carbonated. Fresh with pear-like sweetness and acidity.
The sourness and bitterness of the aftertaste gives the impression of grapefruit.
It tastes better as a drink than as a sake.
It is strange that it is made from rice.
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あし
The ginjo aroma is gorgeous, but the taste is subdued.
Mild sweetness with a yogurt-like acidity in the aftertaste.
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Japanese>English
あし
Dry, plain taste, very good as a food sake.
The soft bitterness of the aftertaste and the taste of rice give it a beautiful lingering finish.
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