こうすけ
Aroma is green apple-like.
Taste is dry. The aftertaste is sharp.
But the aroma spreads the moment you drink it.
Japanese>English
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Toyobijinオリエンタルタロウ
こうすけ
Oriental Taro - Honsei Tank Dropping
Mochizuki Shoten Original
Fruity and juicy. Good Aizan sake.
Sweet like white peach. But not unpleasant sweetness.
It is a sweetness that goes in easily. And yet, the aftertaste is very clean and crisp.
Japanese>English
こうすけ
Lots of cucumbers.
Surprisingly dry. But you can feel the mellowness of the rice in the citrusiness.
Japanese>English
こうすけ
Sentori, on the other hand, is rather dry.
It's not so much sweet as it is spicy.
But it is delicious without being unpleasant.
Japanese>English
こうすけ
Tastes like pears
Sweet and tasty
The "Agricultural Revival Project" revived the ancient variety "Aikoku No. 3," which was cultivated in Tochigi Prefecture in the Taisho era (1912-1926), in modern times together with the Tochigi Agricultural Promotion Office, to use traditional Japanese and preserve primary industry and agriculture. Unlike today's easy-to-handle sake brewing rice, this native variety was full of the energy of ancient nature and the power of the earth. Houou Mita" and "Senkou" have made full use of their respective brewing techniques to revive it.
Japanese>English
こうすけ
Full aroma spreads after drinking.
But the aftertaste is quite sharp.
Japanese>English
HououbidenWHITE PHOENIX
こうすけ
It's made with Aizan, and it's incredibly juicy!
But it is a well-made sake with a sweetness that doesn't linger.
Japanese>English
こうすけ
Sake made with low protein rice
A little bland.
A little bit of alcohol left in the aftertaste
Japanese>English
こうすけ
making a traditional sake yeast yeast yeast yeast yeast yeast
Modern and rich
Juicy and tasty
Japanese>English
こうすけ
Sourness is strong.
But not sour.
Not citric acid acid, but amino acid.
Japanese>English
こうすけ
It's a modern style, but the rice flavor and sweetness comes through softly and is delicious!
The complexity of the aftertaste is also good.
Japanese>English
こうすけ
Milky
Fresh milky mouthfeel with a slight acidity aftertaste.
Good slight effervescence due to fermentation in the bottle.
Japanese>English
こうすけ
Stored in wooden casks
The aroma was transferred from the new barrels.
The smell of wood is very strong.
I wonder if it's a SakeLab Tokyo exclusive.
The bottles were generic ones.
They said it was transferred from the barrel.
Japanese>English
こうすけ
Refreshing
Sake made by 20 brewers in Aichi Prefecture in groups of four. Kijoshu
Strong sweetness
Delicious with rice flavor in the back
Japanese>English
こうすけ
Gold Modern
With gold leaf
Surprisingly quite dry.
Japanese>English
こうすけ
Sake Mirai 50
SakeLabo Tokyo Exclusive
Gorgeous sweetness at the moment of drinking.
Refreshing sourness lingers in the last.
Delicious!
Japanese>English
こうすけ
Chilliness
Mellow and delicious aftertaste after drinking
Japanese>English
こうすけ
Yellowish
The aftertaste is clean, but the aroma of rice spreads well through the mouth. There is a sweetness in the back, and the taste has depth.
Japanese>English
こうすけ
Daiginjo
Sweetness spread on the palate
Brewer's alcohol does a good job, spreading a sweet aroma.
The aftertaste is dry. There is a little bit of rice stinkiness
Japanese>English
こうすけ
Keishin
Junmai Daiginjo Koshi-tanrei
The moment you drink it, you feel the weak acidity and mild sweetness like green apple, which stays on your tongue.
Japanese>English