kzktch
Made in July. There was a slight tingling on the tongue, but the ginjo aroma was profound and the koji flavor was nice. It was delicious.
Japanese>English
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kzktch
Made last November. It was not bad. Surprisingly dark color. At first it tasted a little harsh, maybe from the yeast, but the next day or two it was mellow and well-balanced and easy to drink.
Japanese>English
kzktch
Yummma. There is a tingling on the tongue, but it has a ricey aroma and taste, delicious. When I drank it before, the aroma was strong and fruity, but I wonder if this one was aged. I can't check because I put it out to recycle the cap with the production date written on it.
Japanese>English
kzktch
Made in January. Limited to Yaoko (that's Kanto local supermarket). So-so? Like a sake made only with rice. It has a mellow taste. It has a sweet taste that makes you feel relieved.
Japanese>English
kzktch
Made in May. Dry? It's more like rice flavor, but sweet. The aroma was faint as soon as it was opened, the strong yellow color, the mild taste, it was delicious.
Japanese>English
kzktch
Made in May. I saw on instagram that it is sold only at the supermarket Naberg in Saitama, so after drinking Junmai the other day, I continued drinking it. The yellow color is darker. It was subtle right out of the bottle, but after 3 days, the flavor opened up and it was good! No aroma. Mildly sweet. I think it is more mellow than Junmai.
Japanese>English
kzktch
Made in March. Umai. Dark yellow, sweet, no habits, elegant. There is a taste of nectar on the third day of opening, or is it just my imagination?
Japanese>English
kzktch
It's not good. Oil floats on the surface. It tastes so bad. I still feel it on the third day after opening the bottle. Sweet taste. The label says it's made with all the sake brewer's stock, but isn't it generally under-processed?
Japanese>English
kzktch
You can choose between room temperature and heated panel when ordering. This time, I ordered it at room temperature, and it tasted sweet and sticky.
Japanese>English
kzktch
Made in March. Very satisfying. Slightly tinged yellow, faintly aromatic fruitiness. Moderately elegant sweetness and the taste of yeast spreading in the mouth. Although the direction is different from the dry, light taste of Kamisen and others, the delicate and exquisite taste can only be appreciated.
Japanese>English
kzktch
Made in February. It was drunk so fast that it made me a little bit drunk. It tasted dry without aroma, and I couldn't describe the taste on the day I opened the bottle, but the fruitiness started to come out on the second day.
Japanese>English
kzktch
Made in December of the previous year at the Yamoto brewery. It has a slightly strong sweetness, but when you take it into your mouth, the taste of koji gradually spreads to give you a sense of happiness. This is what rice sake is all about.
Japanese>English