Tokiko Takahashi
Slightly effervescent feeling, clean sweetness and acidity in good balance.
4.0
Japanese>English
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Tokiko Takahashi
Slightly effervescent feeling, clean sweetness and acidity in good balance.
4.0
Japanese>English
Tokiko Takahashi
Aroma: mild
Taste: Gentle sweetness like white peach, fullness, cotton candy, and the aftertaste disappears quickly.
Drinkability 4.5
Camembert cheese, etc.
Japanese>English
Tokiko Takahashi
It's very current, but just dry.
Japanese>English
Tokiko Takahashi
Strong but drinkable sweetness, with a tangy aftertaste.
Japanese>English
Tokiko Takahashi
It has a yellowish tinge.
Like a momentary UNPLEASANT aroma,
Soft on the palate, but quickly changes to a strong flavor with a brown sugar-like sweetness.
It goes well with well-seasoned dishes such as meatballs and simmered dishes.
Japanese>English
Tokiko Takahashi
Aroma Clean,
Taste Not fruity fruity, creamy, soft sweetness, little bitterness
Japanese>English
Tokiko Takahashi
Soft on the palate, with a banana-like aroma that lingers in the mouth for a moment, followed by a lingering strength.
Japanese>English
Tokiko Takahashi
Aroma: Mild
Taste: Mild acidity, soft mouthfeel, a little bitterness, and a smooth finish.
Japanese>English
Tokiko Takahashi
Aroma: Honey, molasses
Taste: Concentrated sweetness like molasses, but not too sweet, with a lingering bitter chocolate bitterness and a nice sharpness.
4.5
Japanese>English
Tokiko Takahashi
Room temperature
Aroma: Earthy, with hints of mirin (sweet sake) and a little bit of Shaoxing wine.
Taste: Mild on the palate, but gradually becomes dry, with a sharp finish.
The aftertaste is very dry, but there is a hint of rum raisin.
40℃: The aroma is slightly alcoholic, the taste is mellower on the palate, and the acidity is a little stronger.
→This is a good temperature for meat stews such as beef stew.
50℃: The mildness on the palate remains, but the mildness changes to a pungent impression that lingers on the tongue.
60°C: The aroma is almost gone, the dryness stands out, and the taste changes to a crisp one.
Japanese>English
Tokiko Takahashi
Aroma apple, green apple
Taste: Sweetness of rice, softness, fruity taste that lasts until the end.
3.8
Japanese>English
Tokiko Takahashi
Nose: Not much when cold
Taste: Rice sweetness spreads on the palate for a moment, but soon changes to a dry aftertaste.
It is quite dry, so I wonder if it can be served with Korean food or spicy chili peppers with great vigor.
Japanese>English
Tokiko Takahashi
Aroma Neutral
Taste Softness → Neutral taste without sweetness bitter acidity characteristics
Does not interfere with food
Japanese>English
Tokiko Takahashi
Aroma: Mirin-like
Taste: sweet but not complex, lingering aftertaste that fades away
Cooking with mirin, soy sauce, etc.
Japanese>English
Tokiko Takahashi
Aroma: melon and watermelon-like cucumber
Taste: Juicy, sweet and restrained with a dry aftertaste.
Carpaccio, salad, etc.
Japanese>English
Tokiko Takahashi
Aroma: mild
Taste earthy, grain-like, full of bitterness and umami
Good at room temperature or slightly heated and served with stewed dishes
Special Junmai
Good with oden, stewed dishes and cream dishes
Japanese>English
Tokiko Takahashi
Aroma None, green apple-like, clean
Taste Clean, clear, dry
Olive, Carpaccio
Japanese>English
Tokiko Takahashi
Aroma Neutral
Taste: Taste, sweet and sour, quickly leading to a sense of alcohol.
Japanese>English
Tokiko Takahashi
Aroma: Mild
Taste: Simple, but has a delicious rice flavor, with a touch of sweetness that leads to a dry, dry aftertaste.
Sashimi, or a little rich sauce is also good
Japanese>English