てつや
3.9
This sake is brewed with a sake rice called Gin-no-Iroha from Miyagi Prefecture. It is smooth and tasty on the palate, but the alcohol rises at the end.
Japanese>English
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てつや
3.8
The aroma before drinking was soda-scented, but after drinking it, it was calm and mature dry. The aroma of the cedar and the oke combined to give it this flavor. I have high expectations for the future of the wooden oke Bodai Hashiroshi series. I will go back to the new brewery to buy more.
Japanese>English
てつや
4.1
The sweetness of the rice is beautifully expressed. I like this refined sweetness that is not sticky-sweet. You can tell it is delicious just by the aroma before drinking.
Japanese>English
てつや
3.7
It has a strong acidity for a Mimuro cedar, and the sweetness and umami of the rice is weak and unbalanced. It is not a fresh sake, but it has a fresh feeling as the bottle has just been opened. It is a pity because we were looking forward to buying it directly from the brewery.
Japanese>English
てつや
3.8
Sour and tasty sake.
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てつや
4.0
Slightly effervescent when the bottle is just opened. It has a mellow flavor with a hint of yamahai. It may be good as a heated sake.
Japanese>English
てつや
4.2
This sake is brewed by a sake brewery famous for Tasake. It is a surprise when you drink it thinking that it is a cheap version of Tasake. It is a sweet and tasty sake with the same flavor of Tasake. It is like a dessert and needs no accompaniments.
Japanese>English
てつや
4.1
The mouthfeel is fizzy and sweet, with a grapefruit-like bitterness that lingers when it finishes. It is also delicious.
Japanese>English
てつや
4.1
This is a very strong arabashiri. The moment you put it in your mouth, you will feel the sizzle, the tangy taste, the spreading soda aroma, and the clean aftertaste. It is delicious.
Japanese>English
てつや
★3.6
A well-balanced food sake.
Japanese>English
てつや
★3.8
Kimoto style. It is acidic and different from other tastes, but I don't dislike it. It tastes like a shallow white wine. It is refreshing and enjoyable.
Japanese>English
てつや
★4.2
This sake is brewed from Watabune No. 2, the father of Yamada-Nishiki. Although it is fire-aged, it is fresh and has a good balance of sweetness and acidity with a good sharpness.
Japanese>English
てつや
4.0
This is a dry sake for a meal, but the umami of the rice is so strong that you will never get tired of drinking it. It is a beautiful sake.
Japanese>English
てつや
3.9
The sweetness is strong, but it is not fresh and heavy for a sake made from unpasteurized sake.
Japanese>English
てつや
4.2
The bottle was just opened and the carbonation was strong and juicy. It is a very beautiful sake with a sense of transparency, probably because it is brewed with subsoil water. The best snack to go with this sake is "yozakura" (cherry blossoms at night).
Japanese>English
てつや
4.1
The flavor of the rice is pushed to the forefront due to the sake's "shagin" rice polishing. The light sweetness and acidity are well balanced, making this sake easy to drink.
Japanese>English
てつや
★4.0
Comparison of No.6 and No.7 yeast. It is refreshing and easy to drink.
Japanese>English
てつや
★3.9
Comparison of No.6 and No.7 yeast. Delicious but a little peculiar like Yamahai.
Japanese>English
てつや
4.2
Sweetness, sharpness, freshness, miscellaneous flavors, all balanced at the high level. Umayo.
Japanese>English
てつや
4.0
Before you drink it, you can smell the aroma peculiar to Yamahai, but when you drink it, you are hit with a tight, sweet, and delicious taste. The aftertaste has a peculiar wooden barrel feel to it, but it is also delicious.
Japanese>English