んきだるま
Strong 🍎, a little 🍍.
Sweetness and acidity are strong.
Aftertaste is gradually spreading with bitterness and umami
Rice taste is not strong.
Japanese>English
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んきだるま
Fruity aroma spreads well
Sweetness is firm and rich.
Aftertaste with a sense of rice typical of Yamadanishiki
Japanese>English
んきだるま
🍍 or 🍌
A little sweetness, expansive taste.
Firm aftertaste, not much rice flavor
Clean aftertaste
Japanese>English
んきだるま
Fresh aroma
Sourness along with sweetness
Moderate rice flavor in the aftertaste
Refreshing aftertaste
Japanese>English
んきだるま
Akita Sake Komachi
A citrusy aroma that stings
Grapefruit?
Sweetness and firm acidity, 🍈.
Bitter aftertaste
Japanese>English
んきだるま
Yellow peach and 🍎 aroma
Slightly effervescent, sweet wine-like mouthfeel
Lightness like sparkling wine
Slight bitterness, wine-like
Well-integrated flavor on the back palate
Japanese>English
んきだるま
🍈 aroma, aroma not very strong
Slightly effervescent, sour and bitter
Not much sweetness
Dry, light taste
Japanese>English
んきだるま
Aroma of 🍌 and 🍈
Moderate sweetness and firm acidity
A little bitterness on the aftertaste
Not much rice flavor
Japanese>English
んきだるま
At Hakkaisan directly-managed stores
Tossed in the mouth
Sweet aroma, marmalade, dried grapes
Firm sweetness, ripe melon
Strong to the aftertaste, a little milky
Japanese>English
んきだるま
Akita Sake Komachi
Akita Sake Komachi is my first drink.
Slightly colored
Ripe 🍐 and ripe 🍎 aroma
It has a firm sweetness, with a hint of acidity on the finish.
Umami and rice taste.
It tasted a little like Yamadanishiki.
Japanese>English
んきだるま
First Kijoshu
The aroma is fruity but not that strong.
In the mouth, the first impression is of a firm sweetness.
From there, the depth and richness of the taste comes out more and more.
In any case, it has a great breadth.
Aromas of sweet dried grapes, a little woody aroma with 🍎 and 🍍.
Not much bitterness or acidity.
Japanese>English
んきだるま
Slightly sweet
Sourness and firm rice texture
Japanese>English
んきだるま
Fruity aroma reminiscent of 🍎 and 🍍.
The sweetness is followed immediately by acidity and umami.
The sweetness is not too strong, but it is refreshing.
The acidity lingers through the aftertaste, giving it a refreshing impression in spite of its intensity of flavor.
It is just like a rice juice!
Personally, I think it could be the star of the show with just the sake itself, but...,
As the label says, it is a good sake for a meal.
I had it with sashimi, but I think it would go well with meat and other strong-flavored foods.
Japanese>English
んきだるま
Aroma like candy or 🍐 with a good sweetness.
Not much bitterness
Moderate umami
Clean aftertaste
Japanese>English
んきだるま
Kitanishiki
The first aroma is very sweet.
Sweet 🍈 aroma after sipping.
The aroma through the nose is like soda.
The taste is sweet and expansive.
The aftertaste is rich and mellow.
Japanese>English
んきだるま
White malted rice, No.7 yeast
Ripe 🍈 aroma
Moderate sweetness and firm acidity.
Clean aftertaste, with 🍈 remaining until the end.
Sake with Masumi's character.
Japanese>English
んきだるま
Strong 🍎 aroma,
Freshness
Sweet and full-flavored
Little sourness and bitterness
Surprisingly clean aftertaste
Japanese>English
んきだるま
Fruity aroma like 🍐.
Well-integrated sweetness and good acidity
Not much bitterness, but a good aftertaste.
Japanese>English
んきだるま
At room temperature
Aroma like raisins
Aroma like wet green grass.
When you drink it, you will taste a little sweetness and then sourness.
Then gradually, a full and robust umami is felt.
The aftertaste is sharp, and I didn't feel the sense of rice as much as I expected.
I had it with incense, and I was right 😋.
Japanese>English
んきだるま
Very fruity and aromatic.
Aromas of 🍎 and 🍌 with a hint of syrup
Well-balanced ginjo aroma
It seems to be a proprietary yeast.
Sweetness and a touch of acidity in the mouth.
The umami flavor spreads well through the aftertaste.
The taste is complex and gives the impression of nama-zake.
The taste of rice is moderate.
It is complex and mellow, as is typical of nama-zake,
but compared to ordinary nama-zake with live yeast, etc.
I think it has a more cohesive flavor than most nama-shu with live yeast, etc,
It may be my imagination, but 🤯.
Admiration for the technique.
Nama-zake that can be kept at room temperature for 12 months.
The advanced filtration system is said to be able to remove yeast and other bacteria without heating.
And a four-pack of Junmai Daiginjo Nama Sake costs just over 1,000 yen!
As one would expect from a major manufacturer.
It was displayed at room temperature in the store, and chilled when drunk.
Japanese>English