Oosakazukimacho純米70
サケたろう
Low glutelin rice aroma, slight ink smell. Image masked by sweetness. A little bit no good. Maybe because of the high glucose content.
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The taste of Ori (Oryza sativa) is very good. The sake level and acidity are also balanced. It is wonderful that there is no bitterness and no miscellaneous tastes. The lactic acidity of yogurt comes later.
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Tingling gassy sensation on the tongue.
Vinegar iso aroma of Ogawa yeast. Banana type. It is easy to drink at 14 degrees and will be gone soon. The acidity seems to be a little over 2.
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サケたろう
A No. 7 or No. 9 vinegared ethy aroma on the top. The heaviness of the body, crispness, and cohesiveness typical of Yamada-Nishiki are excellent. The quality of the sake is such that anyone would find it delicious. The sake level is a little + because of its sharpness.
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サケたろう
Aroma of pineapple derived from the upper aroma capsule
Mouthfeel that is sharp and easy to drink. I was a little concerned about the bitterness and miscellaneous tastes. I wonder if the rice is not dissolved too much. I have not had many capsule summer sake, so this was a good learning experience for me. Sake level a little + acidity about 1.5
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サケたろう
The pear-like top notes and freshness of the unpasteurized sake are wonderful. You can tell that they take very good care of it after pressing. The acidity is about 2 or less, and it's a very sharp and summery sake. I am curious about the yeast.
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サケたろう
Balanced type of sweet and sour.
It's once fire-aged, but it has a nice freshness. There is a slight bitterness in the aftertaste that bothers me. Maybe the temperature dropped too low at the end of the mash. I think it is good because it has a sweetness that is typical of Aizan.
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サケたろう
Aquarius and Rumored Sake
White Koji? Citric acid derived from the low al. vinegar iso-vinegar eti, and the feeling of refreshment after drinking is similar to Aquarius.
I would like to add a little more ori (oli).
Complex taste in the middle part of the bottle, which is typical for a sake with a traditional sake yeast yeast yeast.
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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.
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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
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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%.
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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.
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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
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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
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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
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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
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サケたろう
high in glucose
Vinegar aftertaste
Longer aftertaste
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サケたろう
Aroma: Slightly
Aftertaste: Bitter and sharp
Low amino acidity
Anyway, clear and balanced
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