青柳 大輔
Mouth: somewhat complex for a dry wine. Certainly not sweet.
Aftertaste: lingering amino sensation. Deliciously dry
Japanese>English
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青柳 大輔
Mouthfeel: More umami than sweetness
Aftertaste: Lingering rice flavor
Japanese>English
Mimurosugi純米吟醸 雄町
青柳 大輔
Mouthfeel: Rice and amino sensation
Aftertaste: Less ginjo? Umami lingers as an aftertaste.
It has a unique mouthfeel, and I have a feeling that it will go well with meals.
Japanese>English
青柳 大輔
Mouth: Soft and sweet with no peculiar taste.
Aftertaste: A refreshing ginjo aroma escapes
For better or worse, it is an excellent Junmai Ginjo.
Japanese>English
青柳 大輔
Mouthfeel: No peculiar taste, and it goes down the throat easily.
Aftertaste: Slightly lingering umami
It is an amino-yamami sake with no sweetness.
Japanese>English
青柳 大輔
Mouthfeel: Soft and round
Aftertaste: Refreshingly ginjo-like. More sweetness than umami remains.
Japanese>English
青柳 大輔
Mouthfeel: Crisp and dry
Aftertaste: Crisp and refreshing with a touch of alcohol. This is what dry wine is all about.
In a good sense, it tastes just like the image of drunken whales.
Japanese>English
青柳 大輔
Mouthfeel: More sweet than sour
Aftertaste: Surprisingly quite refreshing
This is a new brand.
Japanese>English
青柳 大輔
Mouthfeel: Sweet and sour
Aftertaste: Leaves a refreshing aftertaste
Hitomebore use
Japanese>English
青柳 大輔
Mouthfeel: Sake-like
Aftertaste: Sake-like
Made with Kame-no-o
Japanese>English
青柳 大輔
This is another sake that is completely new to me. It seems to be called "Afuri" (meaning "overflowing").
Aroma: Wine-like aroma
Mouthfeel: It is quiet at the moment you put it in your mouth. But as time goes by, the complex flavor spreads. It is neither sweet nor sour.
Aftertaste: Some sweetness disappears, leaving a lingering plain sake taste.
It would go well with condiments such as wasabi and ginger.
Japanese>English
青柳 大輔
It is completely new to me. It seems to read "Asatsu."
Mouthfeel: It has a sour and unusual taste. The impression of sweet and sourness is different from those of Niimasa and Senkyoku.
Aftertaste: It goes down smoothly and leaves a slight sake flavor, but no aroma.
The end of the bottle gave a clean impression.
Japanese>English
Masumiスパークリング
青柳 大輔
Aroma: Sweet fermentation aroma
Mouth: Slightly effervescent, enhancing sweetness rather than acidity
Aftertaste: Refreshing, like after a white wine
Good for the first drink of summer. I want to drink it on the terrace.
Japanese>English
青柳 大輔
Mouthfeel: Sourness is felt for a moment, then changes to sweetness.
Aftertaste: The sweetness is followed by a lingering alcohol taste.
Depending on the amount of alcohol in the mouth, it may even go down the throat.
The aftertaste is a precious gem that makes food go faster.
Japanese>English
青柳 大輔
Mouthfeel: gentle, acidic and sweet. But super easy to drink.
Aftertaste: Fluffy and almost non-existent. Makes you want to chase after it.
It tastes like a cat's fidgety, twangy attitude.
Japanese>English
青柳 大輔
Mouthfeel: Slightly alcoholic, but smooth
Aftertaste: Sweetness lingers in the mouth with little aftertaste.
When the temperature is raised a little, the aftertaste changes again. The expression changes.
Japanese>English
青柳 大輔
It is mellow and slightly effervescent, so you can enjoy it like a sparkling wine. It can be served before a meal, or with a slightly fatty meal or a sweet sauce like claws.
I can't come up with a good baseball player analogy, though.
Japanese>English
青柳 大輔
It's quirky, but I like it! It's been a long time since I met a feeling I liked.
Japanese>English
青柳 大輔
This is another unusual flavor. Stronger in the second half.
Japanese>English
青柳 大輔
This is my favorite.
Japanese>English