inami
Beautiful amber color. Aged taste. It has a habit of tasting like old sake, but it feels familiar to the body and does not give off a bad taste. You can savor it slowly and savor it little by little. It is delicious.
Japanese>English
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inami
Overall sweet, well-balanced and easy to drink.
Delicious.
Japanese>English
inami
The mouthfeel is refreshing. When you put it in your mouth, sourness comes and sweetness mixes immediately. The aftertaste is clear and disappears while leaving a little sweetness. Although it is said to be dry, it does not come on too quickly and is easy to drink.
The water may be good, or it may be soft as a whole, and the water itself seems to have a hint of sweetness.
This is a delicious sake that should be enjoyed cold and sipped slowly.
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inami
The mouthfeel is clean, but the sweetness comes immediately after. The sweetness sits comfortably on the tongue, and then disappears as quickly as water. Just by taking a sip, you can tell that this is the easiest sake to drink.
It's delicious.
Japanese>English
inami
Serve cold. The sweetness and umami flavors spread in a well-balanced manner in a crisp and coherent manner. In the aftertaste, the umami becomes stronger. At room temperature, the umami and sweetness swell well, and the alcohol becomes stronger. A delicious sake.
Japanese>English
inami
Sake from Aizu, Fukushima. Let's start with room temperature. Although it is Yamahai Junmai, it is soft on the palate, but not habitual. You can taste the sweetness and acidity just right. After that, the umami taste spreads in the mouth. In the aftertaste, the sweetness and umami remain. It is delicious.
When heated, the sweetness stands out, and the sweetness, umami, and a hint of bitterness spread like wildfire.
This is a sake that tastes good twice.
Japanese>English
inami
Sake from Yamagata. Nandemo" means that it tastes good at any temperature, from warm to cold.
So we started with a warmed bottle. This is a 100% Tsuyahime sake, but when it's warmed up, it becomes less angular and mellower, and you can really taste the flavor of the rice. The aftertaste is not overpowering. As the temperature rises, the sweetness of the rice becomes even stronger.
When served at room temperature, the high quality of this sake can be tasted frankly. It is full of umami and sweetness, but without an unpleasant alcohol feeling. It has a cohesiveness that makes it seem like a ginjo sake. This is a long story, but it is a good sake.
Japanese>English
inami
First, at room temperature. First of all, it has a nice, clear alcohol aroma. The mouthfeel is clean, but the flavor of the rice soon follows. The rice flavor and sweetness spread through the mouth, and the aftertaste disappears quickly, leaving a slight alcohol sensation.
Serve warm. It is easy to drink while retaining its flavor.
Personally, I think it works best at room temperature.
A good, tasty sake.
Japanese>English
inami
The mouthfeel is clean, and the sweetness spreads slowly in the mouth. The acidity is moderate, and the aftertaste is crisp. The alcohol is not too strong. A well-balanced sake.
Japanese>English
inami
The mouthfeel is firm. The sweetness is there, but the sourness and umami come later. In the aftertaste, they disappear softly. A delicious sake.
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inami
Serve hot. It is a friendly sake that should be drunk warm. It's delicious.
Japanese>English
inami
Clean on the palate. It has a sweet taste and no unpleasant alcohol feeling. It is a good sake that is very easy to drink, even for women.
Japanese>English
inami
Serve hot. It's a soft sake with a delicious rice flavor. It's delicious.
Japanese>English
inami
Although it is described as dry, it has a full and robust flavor.
Easy to drink and delicious.
Japanese>English
inami
The mouthfeel is between clean and mellow. Sweetness, sourness and umami come. The sourness is a little strong. The sweetness disappears after leaving the umami and sweetness, but the sweetness remains at the end, giving the impression of a sweet sake that is easy to drink. It is well balanced and can be drunk easily. It is a very delicious sake.
Japanese>English
inami
Drink chilled. Assemblage is a technique, mainly used for wine, in which multiple sakes are blended together. Oki Masamune, Kurozaemon, Koume and Toko are blended together.
The mouthfeel is mellow. The sweetness and umami swell up, and an alcohol feeling comes later. In the aftertaste, the sweetness lingers on the tongue. This sake has a strong sweetness and a sticky feeling, and it is best to drink it cold. A delicious sake.
Japanese>English
inami
First, it is served at room temperature. The mouthfeel is soft and you can feel the flavor of the rice at its best. It is full, but not harsh like alcohol. It's very good.
I warm it up. It's mellow on the palate, with no unpleasant aftertaste, and you can taste the umami and sweetness of the rice. It doesn't have much character when heated, but it's nice to be able to drink a heated sake of this quality when it's cold in winter. This is a sake that is twice as good.
Japanese>English
inami
Serve at room temperature. The sake is made with soft water and is very soft on the palate. It does not have the fullness of rice, but it leaves a firm sweetness and umami taste that disappears quickly. It is easy to drink. It is said to be dry, but I wonder if it would be lighter if chilled. A good sake.
Japanese>English
inami
It is said to be a blend of sake from 16 breweries. Indeed, a complex taste. Overall, it's sweet, with no unpleasant alcohol sensation. I think it tastes even better when heated. A delicious sake.
Japanese>English
inami
It is said to be a Yamahai Junmai Ginjo, but Yamahai Junmai is more fitting. It's a complex sake that lets you fully enjoy the unique flavor of the rice. I wonder what will happen when it is heated. It is a unique sake.
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