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Ryota
After all, it's delicious.
Japanese>English
Aramasaヴィリジアンラベル
AramasaNo.6 R-type
Ryota
これ美味い
Ryota
甘口
Shichiken絹の味 あらばしり生
Ryota
Fresh aroma and mellow flavor unique to nama-shu.
This is delicious!
Japanese>English
Ryota
I felt the alcohol in the divine lightning, so it was a palate cleanser. Soft and sweet aroma like muscat, juicy sweetness accented by seductive acidity with great presence. After all, Shinsei is good!
Japanese>English
Ryota
The label is distinctive and fantastic.
Taste is rough and polished, so it has a core and gusto that is typical of Japanese sake. It tastes a little alcoholic, and I prefer a more polished version.
Japanese>English
Ryota
Impression of white wine nuances but also rice in the mid-palate, ending with a dry and bitter taste.
Japanese>English
AramasaNo.6 S-type
Ryota
It goes without saying. It is still delicious.
The concentration in the first half of the mouthfeel contrasts well with the sharpness in the second half.
The mild, sweet aroma of white peaches is pleasant, and the taste is fresh, soft, and sweet. The acidity, like that of white wine, gives it a sharpness.
Overall, the wine is light, refreshing, and easy to drink, with a pleasantly crisp, slightly gaseous sensation.
Japanese>English
Ryota
Junmai Ginjyo nigori raw sake
Well-balanced taste of sweetness and acidity.
Refreshing muscat, yogurt-like aroma
Fine gasiness
The rice-derived umami of the moromi, a hint of sweetness, and fresh acidity come at about the same time, with a lingering bitter taste at the end.
After 3 days from the opening of the bottle, the gas is released and the mellow taste comes together, so we can look forward to it!
Japanese>English
KamoshibitokuheijiLa maison
Ryota
Clear at first with no oli mixed in.
Carbonation and a thick, slightly sweet taste of rice.
The one left in the bottle is really like snow with bubbles and ori rising up from below ⛄️
After 2 or 3 glasses, the rice grains become larger as the fine oli mixes with the rice. The thickness of the rice increases.
Japanese>English