ショーン
Sugar sweetness from syrupy system
I felt the sharpening
Japanese>English
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ショーン
This place is too good.
Japanese>English
ショーン
smells very sweet and pineapple-like
Seiou: Tropical smell
TURN
Conclusion Only the sweetness of sugar remains.
It doesn't stay on the tongue. If anything, it's like salivating with deliciousness.
4.5
Japanese>English
ショーン
Mild, very slight effervescence spiciness
Sequence
No peculiarity
Conclusion: Not too sharp, not too fruity, not too informative
Not too sour, not too fruity, no information. Slurp!
Yaba!
★5
Japanese>English
ショーン
Ki: The aroma is more of a dry ginjo aroma, and the mouthfeel is dominated by a refreshing acidity.
Sei: Sweetness, fruity, acidity and sweetness
TEN: The assertiveness and flavor are neither too strong nor too strong; it is a harmonious harmony.
Conclusion: The sharpness of the wine makes you want to drink too much of it. The sharpness is also mild but well perceived. Sweetness and acidity also present.
water water water water
4
Japanese>English
ショーン
Ōki A little light acidity
Cheng It is easy to drink even among sour types! It's amazing that they tried to make this one and made it so well balanced. The umami derived from the yeast stock keeps you from getting tired of drinking it!
TEN A little fizz
Conclusion: White wine with sibilance and sharpness
In summary, it is a white wine that is easy to drink with a sour taste.
4
I was not good at acidic wines, but now I know that some of them are good.
Japanese>English
ショーン
wake Banana type, carbonated
Sequence
Dry, clean, no miscellaneous taste
Conclusion Pure bitterness and banana aroma
4.5
Japanese>English
ショーン
Å Smell is a little weak, clear feeling.
Sei Slightly schwarish, chemical? Sourness, gum syrup-like sweetness
Tensei
Conclusion Transparency that disappears with a swoosh
Good balance between sweetness and sourness. Juicy, so both are felt and there is a sense of balance
4.5
The one that Yoshinoh Aoyama brought on Guranburu radio and got tongue-tied.
Japanese>English
ショーン
Ōkiti: Smells like bananas, with a fresh rummy note
Sei Shuwa Shuwa, more like jigiri, slightly effervescent, with acidity.
TEN: Mild, polished daiginjo.
Conclusion: Refreshingly sharp like a soda, not heavy!
It's amazing that you can drink so much sake, but after 3 glasses, you might get tired of drinking it!
Japanese>English
Katanosakura純米吟醸 生貯蔵酒
ショーン
Ki The smell is maturation-like.
承 Ginjo aroma, somewhat rice-like.
TURN Mild mellow, sweetness, acidity
Conclusion Key and sharp, sweetness remains
★ ★
Japanese>English
Kaguraアサンブラージュ
ショーン
Slippery and sweet
Polished feeling
Maybe too sweet
Not too sweet, but not too tiring to drink
Japanese>English
ショーン
refreshing on the palate
soft acidity
a bit spicy and a bit dry on the palate
a little spicy
★★★★
Japanese>English
ショーン
Ki: The smell of the original sake. Ginjo aroma
Cheng Thin, watery, light
TEN Chirichiri-style schwar
Conclusion: Sweet. Not bitter. It is gentle, refreshing and sweet like cider. Just the taste of a ginjo that you get tired of drinking.
Easy to drink among unfiltered sake.
★★★★
Japanese>English
ショーン
Explosion!
wake Chilli Chilli fizziness.
Sei Jwajuwa Too much foamy bubbles increase in volume. Nigori taste
TURN The stimulating sensation of bubbles strongly activates the taste buds and fits during eating, increasing sensitivity (although the bubbles are a bit too strong)
Conclusion: No aftertaste, but the thirst-quenching sensation of a carbonated juice!
No longer a Champagne 🍾.
I used to think that sake fermentation in the bottle was like a slightly carbonated juice, but I've updated my own sake!
★★★★
Japanese>English
ショーン
beginning
Sequence Miscellaneous No Slight sweetness
TURN
Conclusion Good sharpness
Good
Japanese>English
ショーン
irst: A little bit of alcohol, tingling on the palate
Sei: Fine-grained effervescence that stimulates a more frizzy or fizzy sensation than schwarz
TURN: Shuwa melon
Conclusion: Aftertaste slowly fades away with a fizzy feeling
Easy to drink, but not too much.
Japanese>English
ショーン
Ki The smell is of pure rice with a nice rice aroma, and the first touch is the tingling sensation of alcohol.
Sei
TURN: The taste is mellow and gentle, perhaps due to the aging process, and the acidity is similar to the taste of sake after a few days of eating seafood.
Conclusion If you ask me if it's apple, banana or pineapple, I'd say banana.
It's a bit like Kuroryu, except juicier, and has a Kuroryu feel to it, very nice Junmai.
You can roll it around and enjoy the sharpness.
The sharpness is very refreshing and it doesn't leave any aftertaste.
Japanese>English
ショーン
Ki: Bubbly on the palate
Sei: Chirichiri, more ginjo aroma than banana that comes through to the nose
Tensei: Chiri-chiri-chiri-chiri-chiri-chiri,
Conclusion: More acidic and dry than the other wines in the "Field" series, a little bit banana-like, but it sizzles and goes away.
It is not cheesy, but it feels like it.
I processed some flounder. Suage Umesu!
Japanese>English
ショーン
beginning Light
Sei Shuwa Shuwa
Tumble: Almost no schwashy habit
Conclusion: A little dry, the slight dryness reminds me of gentle waves.
It's been a long time since I've had a good Tokusyu sake! I'll buy it.
Polishing ratio 50, 60%.
Indeed ★★★★
Japanese>English
ショーン
Ki: Mouthfeel like a raw sake
Sei: No acidity, no sweetness, no taste, just like carbonated juice.
TEN
Conclusion: Lingering sweetness from rice
No peculiarity! 12% alcohol by volume, almost like a juice!
This is delicious and easy to drink!
Japanese>English