サケたろう
Complex flavor typical of sake yeast yeast yeast
Late acidity pushes it to the end and makes it sharp.
I didn't like it very much.
Japanese>English
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サケたろう
Vinegared iso-type
Gentle sweetness of sake-komachi
Neither sweetness nor acidity is high, good last water
Japanese>English
サケたろう
The aroma is 4mmp. like muscat and grape.
Elegant and refreshing.
The yeast is malic acid, so the acidity is about 3, but it is pleasant because of its sharpness. The glucose content is high, so it is not flat even though it is a 13% pure sake. I wonder if it is fire-aged. It's like a white wine and this is one that will be gone soon. It was a good learning experience.
Acidity 3.5, Sake -13, Polishing ratio 59%.
Japanese>English
サケたろう
Aroma on the rise, close to pineapple with a beautiful capsicum smell.
Bitterness is slightly noticeable in the mouth.
Low glucose or amino acid content makes it easy to drink and has a good sharpness.
Japanese>English
サケたろう
Aroma: fresh old aroma, matured wine.
The middle part of the aroma is clear.
The umami of malted rice spreads later.
The sharpness is good.
Yeast 901 or 701
Acidity 1.4
Japanese>English
サケたろう
Ginjo-nigori aroma is mild and easy to drink.
Sake rice: Bikin-san, Sake meter: +4, Acid: 1.9, 15.0
Japanese>English
サケたろう
Taste with a structure typical of Miyamanishiki
Astringent aftertaste
Acidity 1.6 or so (1.5)
Very soft water, clear rice flavor
Japanese>English
サケたろう
Lychee sensation Vinegar iso
Acidity 1.8, sweetness clear
Sake degree -5.Acidity 1.5 Amino acid 1.05
Yeast 901
Japanese>English
サケたろう
high in glucose
Vinegar aftertaste
Longer aftertaste
Japanese>English
サケたろう
Aroma: Slightly
Aftertaste: Bitter and sharp
Low amino acidity
Anyway, clear and balanced
Japanese>English