K
It grows to a sweet flavor with a sense of fresh ripeness, retaining the Wasanbon-like sweetness that is typical of Murayusuke.
The citrusy acidity and bitterness are also very beautifully woven together.
4.50
Japanese>English
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K
Juicy, fresh, new sake-like taste
Fresh, light sweetness and acidity, with a full-bodied flavor on the back end that is typical of autumn sake.
Modern and beautiful autumn sake
4.50
Japanese>English
K
The mouthfeel is sour (not sour, but fruity) and quite assertive.
As you drink it, the autumnal umami is brought out, and it has a rich, rice-like flavor.
4.00
Japanese>English
K
Elegant Aizan-like mouthfeel reminiscent of strawberries and bananas
Well-balanced sweetness and acidity, light on the palate and lingering on the finish
A must drink for Aiyama enthusiasts!
4.25
Japanese>English
K
Modest, elegant, delicate, fruity aroma.
The acidity is quite strong, which is not found in other Jikin, and it disappears after the mid-palate (after a few days, the acidity at the mouth is quite mild).
The sweetness and umami are mild throughout, and the back palate has a strong umami with depth, which is typical of sake.
I feel that this is a sake that should be paired with expensive kaiseki dishes.
Without any preconceptions, it is a sake that adds color to special occasions.
It is expensive, so even if I could buy it, I wouldn't repeat drinking it at home.
4.50
Japanese>English
K
Junmai sake with a mild, rice-like sweetness
Sake from the San'in region tends to give the impression of being heavy, so people tend to avoid it, but Izumo Fuji does not have an advanced mellowness that lingers in the aftertaste.
Rather, Izumo Fuji has a light finish, and while the mature flavor typical of this autumn sake can be fully felt, hats off to the technique used to bring out this crisp finish!
4.00
Japanese>English
K
(Left photo)
The two Omachi varieties have a light, elegant balance of sweetness, flavor and acidity that makes them both beautiful as Collage and Omachi sake.
The Bizen has a fuller sweetness and umami that is typical of Omachi, while the Akaban is more modern and beautiful with a stronger acidic aftertaste.
Both are excellent!
4.25
Bizen has a check-in from last season, so I omitted it.
Japanese>English
K
It has a juicy sweetness and acidity that is typical of chrysanthemum, but not too much sweetness.
It has a gaseous taste and a refreshing aftertaste.
It is also perfect as a mealtime sake to complement Japanese food.
It is a great price for this junmai ginjo!
4.75
Japanese>English
K
(Left photo)
More acidic and fruity than Junmai
Pleasant ginjo aroma
Gentle balance of sweetness and acidity
Very good taste differentiation and refinement as per the grade
4.00
Japanese>English
K
(Right photo)
As is typical of junmai sake, it has a strong umami flavor.
It reminds me of the Ura-hayagi I drank before, which has a distinct flavor.
It has umami, but naturally not too strong, and has a well-balanced taste with sweetness.
A versatile mid-meal sake that goes well with dishes with strong flavors.
Good cost performance
4.00
Japanese>English
K
It has the acidity of a summer sake and the fizziness of a sparkling wine, making it very refreshing to drink!
Unusually, it does not taste like akabu, but it may be the most acidic akabu I have ever tasted.
It is so refreshing that you may finish it right away, but when you taste it thoroughly, you will find a mild sweetness that is typical of ogara-mi.
The acidity decreases and the sweetness stands out on the back palate.
4.25
Japanese>English
K
(Left photo)
Hatsu-chiebijin
While retaining a sweetness and acidity similar to that of freshly pressed sake, it has a dense flavor that is expressed precisely due to the maturation of the sake.
The taste is juicy, mellow and sweet, with a touch of individuality.
4.50
Japanese>English
K
(middle photo)
The returning Okunoto's white chrysanthemum!
Not too heavy banana feeling of Okunoto
Sharp acidity with mild sweetness.
Delicious both hot and lightly heated!
Deeply emotional
4.50
Japanese>English
K
(Right photo)
A distinctly sweet taste that is not typical of Banshu Ikkyo.
A beautiful light sweet fruity sake with a gorgeous acidity.
The balance of mild acidity and umami that accentuates the sweetness is excellent.
Costa Zero
4.50
Japanese>English
K
(middle photo)
It has a lovely, peachy yeast-like flavor, with a berry juice-like sweetness and acidity.
The sweetness and umami that is typical of sake also appear toward the end, but I wonder if the Amezure was stronger from the beginning.
I wonder if it is possible to make a difference in this line of sake.
4.50
Japanese>English
K
(Left photo)
Refreshing aroma reminiscent of Muscat and green apple.
Pleasant aftertaste with moderate sweetness and a gentle finish.
A perfect food wine with all the unnecessary elements stripped away.
Excellent cost performance!
4.75
Japanese>English
K
Juicy sweetness and acidity spread from the sharp mouthfeel.
The sweetness is fleeting and quickly disappears.
It is a typical autumn sake.
4.50
Japanese>English
K
It feels much drier than other chrysanthemums I've had.
Other Kangiku often has red fruits, but this one has blue fruits.
Bitter and astringent taste, especially pear-like, can be felt from the middle of the bottle onward.
I didn't feel Aizan-like taste, but I wondered if this is what Ken Aizan is like.
4.75
Japanese>English
K
It has a fruity sweetness like Miyamanishiki, but it is also refreshingly fruity, making it a good mid-meal sake.
As the temperature rises, it takes on a hiyaoroshi-like softness.
The name "Yonagata" is also excellent!
4.50
Japanese>English
K
It has a rich, mellow, umami mouthfeel while retaining, or rather strengthening, the gorgeous fruity flavor that is typical of the Oku region.
And yet it leaves a sweet and sour aftertaste.
The alcohol content of 18 degrees is surprising!
4.25
Japanese>English