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The first is gorgeous, then the rice flavor is stronger. It is a combination of "Hanayu Junmai Ginjo" made with Omachi and "Ryoseki Junmai Ginjo" made with Yumeobako.
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First Kagoshima sake, rich and banana-like flavor.
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Gorgeous and fruity taste like new sake
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Good taste, strong flavor
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Hot sake. Anyway, the rice flavor is strong.
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Second time, served lukewarm. The rich acidity from the sake mother is very good.
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Warmed sake made with Omachi sake from Yamatomachi. The aroma is full and delicious.
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Yorokobigaijin海老名亀の尾 純米酒 無ろ過生
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Warmed sake. 2009 BY
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Polishing ratio 70%, very favorable taste
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Iwate Miyamanishiki 55%, with a relatively strong acidity.
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The sake is so beautiful and delicious that you would think it was junmai ginjo.
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Sake rice produced in Yamagata Prefecture
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Autumn Agari: A very well-balanced sake with few habits, versatile.
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This is the first dry YOKOYAMA. However, the flavor that is typical of Yokoyama has not been lost, and the aroma is gorgeous.
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Warmed to lukewarm. The best sake of the day. Mellow flavor of rice. Very tasty.
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It has a very good balance of umami and sharpness. It also has the strength that only a pure sake can have.
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Quite tasty. Personally, I quite like it. Very good balance of acidity and umami, good sake for a mid-meal drink.
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