キック
The flavor of rice and its firm spread.
There is not much aroma, and it is dry and dry.
Maybe it is still mellow because it is a nama sake.
In a good sense, the breadth and dry aftertaste are delicious and easy to drink.
Japanese>English
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キック
The aroma is gorgeous and milky, with a gentle scent of rice sweetness.
It has a dry taste with a hint of nama-zake. The sharpness comes early.
The end fades away, and the tongue feels a little irritated.
Not as sweet as the aroma, but clean.
The clean taste is like that of Tohoku?
Japanese>English
キック
Smells and tastes like whiskey.
40 years old Daiginjo Koshu
Aroma and taste like old sake
Firm flavor with a sweet aroma at the end.
Whiskey-like sake
Japanese>English
キック
Oak aroma? I can smell it.
The taste is also oaky.
The aftertaste has a strong rice flavor.
Japanese>English
Shichikenalain ducasse
キック
The old-fashioned? Taste like
The flavor and bitterness? and then disappear quickly.
It seems to be easy to match with a solid dish.
Japanese>English
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The bubbles are fine, and the rice flavor comes through, but there is also a bit of a tangy taste.
However, the taste is not unpleasant and disappears pleasantly, perhaps due to the fineness of the bubbles.
Japanese>English
キック
The aroma is milky sake
The brewing water is said to be Junmai-shu's Fuzunbizan.
The aroma is robust and has flavor.
It had a luxurious feeling of sweetness from the delicious taste of rice, and finally disappeared beautifully.
Japanese>English
キック
Sweet or rather glamorous
Gently fragrant and savory.
A little more flavor than fresh, but gorgeous, a little refreshing and easy to drink
Japanese>English
キック
Aroma is milky and juicy.
There is a very nice schwarziness, and the sweetness of the rice comes out very nicely.
Quiet acidity, neither persistent nor noisy, lingers at the end.
The finish is pleasant.
It was different from the mizu-hashiro I had imagined. Interesting!
Japanese>English
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I drank it cold.
Not much aroma, but the texture is smooth and silky.
As the temperature rises, a gentle flavor emerges.
Japanese>English
キック
Juicy aroma and taste
Transition from rice flavor to sweetness
The acidity didn't come much, but as I was drinking it, it changed as the temperature range went up and there was acidity
Japanese>English
キック
Not much of an aroma.
When tasting, you can feel the high alcohol content on the nose.
It has the dryness of a chivalrous spirit and a solid core, but it's not too heavy because of the smoothness of the sake.
I thought it tasted even better when heated.
Japanese>English
キック
Pleasantly gaseous, with a pleasant schwash feeling on the tongue.
Good balance of rice flavor, sweetness, and beautiful sake quality.
I thought it was my favorite type.
Japanese>English
キック
Nice aroma of rice through and into the nose.
It is very beautiful and I don't think I can taste any unwanted flavors.
It is an identity, so it seems to be made with a focus on terroir.
Japanese>English
キック
It has some weight and a pleasant feeling that disappears quickly.
It is not so dry, but it has a beautiful quality, and there is not much of a tangy taste.
Japanese>English
キック
It has a sharpness that is said to be dry.
The aroma on the nose is strong.
The aftertaste is heavy and lingers on the tongue, and may be even more interesting when heated.
Japanese>English
UgonotsukiUGO NIMBUS
キック
Beautiful sake quality
Slightly acidic and moderately ricey
Not much alcohol smell.
Suddenly it goes into the mouth, not quite watery, but close.
Japanese>English