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SU013Registered Date
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Kitajimaびわこのくじら
SU013
Slips in more easily than the previous year and has zero hooking.
Slightly richer in flavor.
Slightly drier aftertaste.
As you continue drinking, the usual elegant acidity comes out.
Japanese>English
SU013
Rice polishing ratio: 50
Sake meter: +2
Acidity: 1.4
Amino acidity: 1.2
Hiyaoroshi.
The aroma was a little cemedine-like, but weak.
It went in without a hitch, with a hint of sweetness and acidity following. There was a moment when it reminded me of pineapple.
Not so much sharpness, but a nice sake with a fleeting feeling of fading away.
I wonder if the quality control is good.
Japanese>English
Tedorigawaあらばしり大吟醸生酒
SU013
Fresh and slightly effervescent, as is typical of nama-shu.
More umami than acidity and bitterness? Fruitiness is strong.
It's boring that it's constant from entrance to exit, but the quality is high.
On the third day, the bitterness comes out in full force and is not good at all. Alcoholic bitterness.
Japanese>English
Aramasaコスモスラベル
SU013
I thought that was boring, because any mood is all about what's on the label, and that's all that matters.
Japanese>English
SU013
Genmai, Shiboritate, Miyamanishiki
I think this is a scaled-down version of unfiltered.
Japanese>English
Mutsuhassenヌーヴォー 直汲み
SU013
Alc.: 16
✔️Aroma of apples
✔️Full of freshness
✔️Improved sourness
✔️Refreshing aftertaste
✔️Freshness fades after 24 hours of opening
This was our first Mutsu Hassen, and it was a real winner.
The taste is so good that it blows away the guilt of not making it the flagship the first time.
Japanese>English
SU013
Alc:15-16
Yeast:No.9?
Rice type:Yamadanishiki
Full-bodied dry taste
Although it is a Daiginjo, the aroma is not strong.
It is smooth in the mouth and elegant extracts follow it. The finish is dry.
Japanese>English
SU013
Rice: Yamadanishiki 20%, Gohyakumangoku 80%.
Polishing ratio：50
Alc：15
Acidity: 2.1
Muscat type
Elegant acidity, good flavor
The level of this brewery is high.
Japanese>English