けんさ
Very slightly yellow
Light sweetness of rice aroma and a surprisingly tight gas feeling in the mouth! It has a soft and very soft mouthfeel, easy on the palate but with a good sharpness, making it a very well-rounded bottle.
Japanese>English
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けんさ
Pink is the color of yeast. I got it at Niigata Hasegawa-ya after being introduced to it on SakeLabo-Channel!
The liquid mixed with large grains of lees is very thick, and the surface of the liquid is bubbling with carbonation.
The aroma emphasizes the fermented smell of yogurt. The natural carbonation permeates the entire palate, and the strawberry color is a bit like condensed calpis or amazake. But the sourness is still strawberry itself!
The aftertaste is pure sweetness that lingers and makes you want to drink the next one.
It also goes well with cured ham.
Japanese>English
Takachiyo扁平精米無調整おりがらみ
けんさ
It has a slightly sweet taste with a lactic acidity that is typical of orikara.
It is easy to drink. The mild sweetness of tangerines can be tasted evenly, and it is easy to drink without getting tired of it. It can be enjoyed with food, but it can also be enjoyed on its own.
Japanese>English
Ten'on春の月純米吟醸にごり生酒
けんさ
It was not too sweet for a junmai, but it had a nice nigori (nigori is the name given to a type of rice that has a strong aroma) flavor. I had it with grilled skewers, and it was a good marriage, enhancing the salty flavor.
Japanese>English
けんさ
Izakaya Ajiharu near Takao station.
Just the right amount of sharpness and doesn't interfere with the food. Goes well with yakitori! I'm glad I chose the honjozo.
Japanese>English
Shisora純米吟醸パイナップルモデル
けんさ
Akita Sake Komachi. Slightly pale yellow. A hint of sweet aroma with a high sugar content.
At first sip, the strong alcohol content and sweetness like mandarin orange juice can be felt, but it quickly fades away and the taste is surprisingly light. There's also something about the difference in the rice.
It is good on its own, but it seems to get drunk quickly, so it would be good to use it as a reset with strong flavored dishes.
Japanese>English
Shinshu Kirei山恵錦 純米吟醸
けんさ
A hint of fresh sweetness. Shuwashuwa and a slight carbonation. The first sip revealed that this is pure sweetness derived from rice, even if it is fruity! The sweetness is more like pear, and the unexpectedly sharp throat feel is a pleasant sensation. It makes sake go down the drain.
This is my personal high praise. Good as a food sake👍.
Japanese>English
けんさ
Purchase of sake camp. Kijo Sake
Strong aroma similar to banana, slightly carbonated on the palate, followed by explosive sweetness. The sweetness has a gorgeousness similar to brandy and other Western liquors!
Could be a good marriage with sweet pastries.
Japanese>English
けんさ
The aroma is faint.
Slightly sweet and refreshing, with a firm finish that does not interfere with food. It has a standard flavor that can be drunk without discomfort, so I wanted to drink it every evening. I would like to taste other sake based on this one,
Japanese>English
けんさ
Sake Award 2022 - said to go well with warmed sake.
Aroma is fresh and sweet with a hint of sourness
The texture is like room temperature water! Easy to drink.
It stings on the throat, so maybe it's just right when heated.
I'm not sure if it goes well with a glass of wine, but it went well with smoked cheese that goes with wine.
Japanese>English
けんさ
As stated, the cooler it is, the better it tastes.
At room temperature, it has a stimulating encore. When chilled, it is crisp, light and has a clean aftertaste, but the sweetness of the rice, which is typical of nama-zake, is subtracted.
Japanese>English
けんさ
The soft aroma of rice is strong. The top clear liquid has a strong, clean, gaseous taste. The supernatant has a strong gaseous feeling, and although it is light, the lactic acidity and rice flavor make it seem as if you are tasting a new juice, and you can drink it in large gulps. The intoxication is rather quick.
The lees has a strong acidity and richness in contrast to the moderate gas.
Japanese>English
けんさ
It has a strong sense of fermentation. Surprisingly, the sweetness of the rice pulls the aftertaste, but the base is spicy.
Japanese>English
けんさ
drinking at home
Origami, white. It has a subtle aroma of lactic acid bacteria!
When you put it in your mouth, you will feel a gentle gas and a sugary taste with a moderate sweetness. The clear sweetness is similar to that of a sports drink, and it makes the sake go further. It is irresistible!
Japanese>English
けんさ
At a synchronous house.
Consistent sweetness like milk chocolate persists!
Amazing how mildly sweet it is for a honjozo!
Japanese>English
けんさ
At a synchronous house.
Straightforward sweetness, this is a muscat feeling.
Lingering bitterness in the mouthfeel, similar to bitter chocolate, nice to drink without being clingy.
Japanese>English
けんさ
Aroma of pure sweetness typical of junmai. Slightly yellow in color.
No harsh taste and a good alcohol taste. It is dry for a junmai. It does not leave a lot of residue on the palate, but it seems to neutralize strong flavored dishes.
It seems to go well with heated sake!
Japanese>English
けんさ
Junmai Ginjo-like moderate sweetness
Softness of the throat with a sense of soft water, and consistent banana sweetness
The sweetness persists!
Japanese>English
けんさ
Aroma is clear and sweet.
Nice muscat aroma with medium weight and some suppression. It has the feel of a food sake that knows its place.
Japanese>English
けんさ
Cold Sake
Less fragrance, clear rice aroma.
The colder it is, the less alcohol you will feel, and the more it is chilled, the more watery it will be. It is dry, penetrating the oral cavity gracefully for a junmai sake. However, at the end, the sweet aroma typical of Junmai can be felt for a moment, and the flavor is gentle and understated.
It should be enjoyed as a food sake. It may be the best partner for light, salty foods and sashimi.
Japanese>English