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Ryota
Polishing ratio 40% Yamadanishiki
The modern term for Nanashitaru Nijukan is "Shizukusake. It is a costly and extravagant production method, and there was a superstition that sake breweries that produced this type of sake would go bankrupt. Ice aging is another feature of the sake brewing process. The sake is aged at a low temperature of -1 to -3 degrees Celsius for about six months, which allows the sake to mature more slowly than in the normal storage method, resulting in a rounded flavor with no corners. This method is a delicious way to preserve the fresh aroma and flavor of the sake before storage, while at the same time giving it a softness that new sake does not have.
Japanese>English
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