Kamonishiki荷札酒 純米大吟醸 無濾過生原酒
ふかわ
Pineapple, tangy feeling followed by a fairly strong bitterness that cuts through with a fluffy aroma. Delicious.
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Morishima雄町 純米大吟醸
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There is not much ginjo aroma. On the second day, the initial bitterness and acidity fade, and the banana feeling comes through, making it juicier. It is not a food wine and not my favorite, but it leaves a great impression.
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This is also melon juice. It has a nice bitter taste.
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Garyubaiスパークリングクラウディにごりタイプ
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Sweetness Carbonic acid Lactic acid bacteria
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Garyubai鳳雛 純米大吟醸50 備前雄町
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After the melon aroma, the acidity quickly follows. Melon sake is easier to drink this way.
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Melon and some acidity, not impressive.
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Kaiun's special junmai was better.
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More melon-like than Isobojiman's other select honjozo.
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Great melon flavor. When swallowed, it washes off well with a slight alkaloa. A slight melon aftertaste.
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Jokigen純米吟醸 出羽燦々
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Tasty, spicy, spicy is tangy (not carbonated), sour, bitter, and complex. Delicious!
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Fairly sweet, dry aftertaste. The bitterness is quite strong when the temperature is low, so it was better to leave it at room temperature for a bit.
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Strong flavor from start to finish
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Shinshu Kirei純米吟醸 ひとごこち
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A feeling of balanced sweet and bitter acidity that lasts forever.
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Sogga pere et filsリア サケ ナチュレル
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The gasiness helps, and the champagne-like complexity comes to mind.
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White wine-like bitter acidity. As the temperature increased (possibly due to time or further drinking), the white wine feeling faded.
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The mouthfeel is sweet and a little bitter, which is kicked up by a strong acidity. Then the umami comes out and lingers with the remaining acidity. Delicious.
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The sharpness is cut by bitterness and acidity, but there is a lingering aftertaste.
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Gokyo純米 生酒 辛口
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The spiciness is followed by the fullness of the rice.
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Fruity at first, followed by bitterness.
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It has a strong sweetness and fullness. When swallowed, it is cut by acidity, but it does not disappear completely, leaving a lingering feeling.
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