てつや
4.1
The juiciness that is typical of unfiltered sake. Elegant sweetness and aroma. The end result is a sake that goes down smoothly and can be drunk without hesitation.
I personally prefer the Hiragana Takachiyo series.
Japanese>English
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てつや
3.8
It has a nice soda aroma on the palate. It has a strong acidity and is light for a pure sake. I'm drinking it with yakitori, but it would go well with tuna sashimi.
Japanese>English
てつや
★3.7
Dry food sake. It is clear and does not interfere with food. Sake with no unpleasant taste.
Japanese>English
てつや
4.0
A clear and refreshing drink. It is not an addition but a subtraction. Clean with no cloying taste. It will have a nice flavor when heated. How about it for a long autumn night?
Japanese>English
てつや
4.1
The richness of the original sake. It is dark and dry, but the slight effervescence softens it and balances it well.
Japanese>English
てつや
4.0
Moderately acidic and dry. It has the heaviness of the original sake, but it is just right when paired with a meal.
Japanese>English
てつや
3.8
Sour. Amino acidic flavor.
Japanese>English
てつや
3.9
It has a juicy feeling when the bottle is just opened. It is dry and umakuchi, with a bitter taste lingering on the tongue at the end.
Japanese>English
てつや
4.0
Amino acid-based umami. Well-balanced sake with an umakuchi taste.
Japanese>English
てつや
★4.0
This is the first Kame no Umi. It has a good balance of sweetness, acidity, and spiciness, and is easy to drink with its unfiltered, unpasteurized character.
Japanese>English
てつや
4.1
Elegant, juicy and sweet. It is not too thick at the end. It is my favorite taste in Hana Yuu.
Japanese>English
てつや
★3.8
This sake was brewed with No. 10 yeast in honor of its 10th anniversary. It has a modern finish with a sour taste. It would be better if the alcohol taste at the end is mellow.
Japanese>English
てつや
3.9
The palate is smooth, with Omachi-like sweetness and aroma spreading at first. It is a little disappointing that the alcohol taste comes in at the end.
Japanese>English
てつや
3.9
It seems to be brewed with Nagano R yeast, which produces a lot of malic acid. The acidity is guttural, but it is different from that of sake yeast, and is well balanced with the sweetness.
Japanese>English
てつや
4.2
The sweetness of rice, which is typical of daiginjos, and the richness of unfiltered raw sake. It has a clean flavor that requires no snacks.
Japanese>English
てつや
4.1
The unfiltered, raw sake has a piquant taste and a piquant sensation, and the sweetness of the rice wafts through the middle of the bottle. The last part has a heaviness that is typical of the original sake, but it also has a sharp finish. Delicious.
Japanese>English
てつや
4.2
The aroma is juicy. The mouthfeel is sweet like a melon, and it finishes smoothly. A very nice sake.
Japanese>English
てつや
4.1
A sweet and tasty, well-balanced sake that you can't help but drink too much of. If I wanted, I would like to try a version with a little more pizzazz.
Japanese>English
てつや
4.0
It has a nice balance of sweetness and acidity with a touch of piquancy and a moderate sweetness. Easy to drink and summery.
Japanese>English