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When chilled, the taste is light and refreshing with a hint of sweetness from the rice, but as it warms up, the sweetness becomes more pronounced and full-bodied.
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The aroma is rather subdued, the taste is full but not too sweet, the acidity is low, and the slight effervescence tightens the final taste, making it an elegant product that is not too assertive in a good sense. It is different from the image from the label.
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It is said that it has been served on ANA international first class flights. Both the aroma and the feeling of drinking it are mellow, as only a daiginjo can be. The sweetness, umami, and richness are well balanced and very delicious.
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This sake is from the Nishi Shuzo brewery, which has been a good partner for the Tomino Takarazan series, as I prefer sweet potato in my shochu. On the first day, I paired it with roast pork, and my first impression was that it was a hard sake with a shochu-like throat. On the second day, I paired it with sushi, and the sweetness was enhanced by the vinegar and soy sauce, and the aftertaste was more refreshing than on the first day.
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It is reputed to be an adult Cal-US, but the acidity is so strong that it gives the impression of sour-sweet yogurt. Personally, I find it a little too strong to continue drinking, so I prefer it as an aperitif or after-dinner drink.
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The color is golden, just like the name of the product, and the sweet aroma spreads subtly as you approach. The palate is round and refreshing with little acidity. The aftertaste is sharp and umakuchi (delicious), and it is a refined product.
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The mild sweetness of the rice and the strong acidity spread out, and when it passes the throat, it has a sharp taste.
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The aroma is subdued, the mouthfeel is sticky and round, and the concentrated sweetness of the rice spreads. The sweetness is so pronounced that one might say it is sweet, but it is only the sweetness of the rice, and the lingering acidity is refreshing and easy to drink. My wife says it would go well with cheese.
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In Tokyo with a friend from my hometown. The taste was clean and dry, I think.
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We had a glass at an izakaya (Japanese style bar). It is a fruity yet crisp dry sake that goes well with sashimi and fried food.
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The aroma has a sweetness characteristic of sparkling sake. On the palate, a strong fizzy sensation first stimulates the tongue. The sweetness spreads, but the bitterness comes later to tighten the taste. This is a good candidate for those who want a sake sparkling that is not too sweet.
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Elegant aroma and flavor on the palate, with a clean and crisp aftertaste.
At the regular price, it must be cosmopolitan.
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With hometown friends and delicious yakitori.
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With hometown friends and delicious yakitori.
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Slightly sweet but refreshing. I think it is less sweet than Mio.
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While the aroma is moderate, the taste is a combination of daiginjo-style sweetness and acidity, with a firm sharpness that extends down the throat.
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Like the Junmai Ginjo Yamadanishiki that we had previously tasted, it has the same fruity aroma, a clean mouthfeel, and a slightly effervescent, stimulating sensation down the throat, but with a more light and dry finish.
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The mouth feel is like clear water, and while it remains round on the tongue, the spiciness spreads all the way down the throat.
It is a perfect match for the Tosa bonito salt tataki and homemade yakitori.
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The aroma is subdued and the mouthfeel is round, but the finish is light and dry, with a Tosa sake feel.
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A souvenir from Nagano. The impact is quite sweet, but the aftertaste is pungent and sharp, which is what keeps you from getting tired of drinking it.
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