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SU013
It should be drunk cold.
Full-bodied, dry and crisp.
Strong acidity (I thought).
Alcohol is strong.
It is said to be YK35.
They can make sake of this level, but they only focus on packaged sake.
I feel it is a waste.
Even if they release a freshly squeezed sake, it is hard to get the information out of the prefecture. The taste is good, but it's really a waste.
Japanese>English
SU013
The base is Kitakappan, but it is slightly fizzy because it is called Shiboritate Nama. More elegant impression.
Japanese>English
SU013
Full-bodied and dry.
The aroma is rather subdued for a daiginjo.
It should be drunk cold, but chilled is recommended.
Japanese>English
SU013
2BY/2020
Almost exactly as labeled.
Mellow, almost lightly mellow.
Not dry, of course, but not sweet either, more like dry.
When you put it in your mouth, you can feel a slight acidity, but it disappears quickly and elegantly.
It has a freshness.
The aftertaste is accented by a slight bitterness.
2021.12
Acidity 2.2
Sake degree -1
As a fixed point observation with high expectations.
Hmmm. The freshness is weak, and the acidity is not elegant. It's like, "Huh? That's the feeling I get. I don't think I'll be repeating this for now.
I'll wait for the report from those who drank this season's one.
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