K
The sweet, delicious acidity is 寫楽, though,
The bitterness and complexity that is typical of Omachi, and the umami that is different from the others, are brought out to the fullest.
4.0
Japanese>English
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K
Atago no Matsu for the first new sake of 2024BY
Freshness and vibrancy are not lacking, but they are moderate.
Calm acidity prevails.
The sweetness and umami of the rice is also moderate, but spreads smoothly and gently.
Very light on the back palate.
4.0
Japanese>English
K
It's Sake Day, so we opened a set of aged sake we received.
Daiginjo 1 year
Almost no sense of maturity
There is a little bit of umami, but it is mostly water.
Fruity taste comes out as the temperature rises.
Junmai Ginjo 5 years
Not much difference in the sense of maturity.
There seems to be a little bit of a tangy taste due to the junmai nature of the sake, but it's only a slight difference.
Daiginjo 10 years
The aroma suddenly has a different sense of maturity.
It is quite habitual and I personally dislike it
It tastes like Shaoxing sake
3.0
Japanese>English
K
Aside from the Tsuruling, which I think is a summer sake, it is the lightest first impression of today's three.
Relatively high acidity.
But it also has a long lingering umami taste, which is typical of hiyaoroshi, and sweetness can be felt at the mouth.
4.5
Japanese>English
K
The taste is similar to Choyo Fukumusume
It is not hiya oroshi, so it tastes lighter.
The difference is 0.5* depending on your taste.
Comment: Thin, but tasty!
4.5 ★Taste
Japanese>English
K
Full of flavor, but not heavy, and rather sweet.
Slightly acidic at the entrance, with a strong sweetness on the back palate.
It has the thickness of a hiyaoroshi.
Delicious!
4.0
Japanese>English
K
Strong acidity on the palate, but beautiful.
The aftertaste is very light and refreshing, like lemon squash.
The sweetness is hard to detect.
4.0
Japanese>English
K
Daiginjo-style sake with a mild mouthfeel
The sweetness and umami of the rice is very strong!
There is a discount for the campaign, but it is amazing that you can drink one gou of this for only 330 yen!
4.0
Japanese>English
K
The aroma is somewhat mild, but the usual Kaze no Mori.
The mouthfeel is quite light, and the difference in water is noticeable. The complexity is moderate, and the balance of sweetness, umami, and acidity is refined, not unlike a 90% polished rice. The acidity is a bit strong.
The image of Kaze no Mori is completely different from the usual Kaze no Mori, but it is delicious in its own way.
5.0
Japanese>English
K
Pleasant acidity that lasts for a long time
It is dry, but sweetness and umami can also be felt well.
I was prepared for it because I read the word-of-mouth that it was full-bodied, but it was rather light.
4.0
I thought it was No. 23 because it is 2023BY, but it seems to be 23 all the time.
Japanese>English
K
Mellow mouthfeel, rich mellow dry flavor. Not too heavy. Easy to drink warmed.
3.0
Japanese>English
K
Concentrated flavor. Somewhat long finish. Good balance.
There is a difference in fruity taste, but the sweetness seems to be felt more in Daishinshu.
4.0
Japanese>English
K
The sweetness and flavor of the rice is juicy and spreads with a gentle sourness
Pleasant to the palate!
Is this dry?
4.5
Japanese>English
K
The very first taste.
A beautiful acidity that lingers long, long from the mouthfeel to the aftertaste.
Taste and aroma of beer made with fresh hops. There is bitterness, but it is not strong.
The sweetness and umami are also well pronounced. This is what happens when sake and hops are combined.
I gave it a low score because it was so new to me, but after drinking it more often, I think I'm going to get hooked on it.
4.5 to 5.0
Japanese>English
K
Water. Unnatural alcohol taste as it passes down the throat. Some acidity if I may say so.
As the temperature range rises, umami and a slightly stronger bitterness finally appear, but there is almost no sweetness. There is almost no ginjo aroma.
It is a summer sake, so it is light and pleasant to drink.
3.5
Japanese>English
K
Soft and gentle acidity spreads first. The lactic acidity is typical of Bodhi yeast. The strong umami comes out at the same time and disappears in a short period of time.
4.5
Japanese>English
K
Schwarzwald sweet, bitter and acidic. Particularly pleasant bitterness, with a mature rummy feel. The aftertaste is refreshing.
4.5
Japanese>English
K
It has a light, refreshing finish with little sweetness and a slight bitterness as an accent. The taste is distinctly different from that of special junmai.
4.0
Japanese>English
K
It is clear, although I think it may have been after the KITASHIZUKU. However, Nabeshima's typical aroma and sweet umami can be felt well.
4.5
Japanese>English
K
This is the sweetest Nabeshima I have ever tasted. It has a sweet and juicy flavor similar to Kangiku and Hiran. It is like a dessert wine.
5.0
Japanese>English