It has a mild sweet aroma, and is less sweet and more umami than the sake I have been drinking. The final taste is refreshing, with no alcohol taste, and I can see why it is so popular.
Sweet fresh aroma, sweet and tasty togetherness, a refreshing feeling of slight bubbles, tasty oli, and landing with a slight bitterness. Thickness. This is delicious.
Not much change even after 2 days. It is one of the less sweet (though sweet) of the Kangiku I've had recently.
A clear taste with no clutter. Excellent balance of sweetness and acidity. The acidity is good enough to make even those who love sweet and tasty wine think it is delicious.
Premium Ihyakumangoku. I wrote in the past that it should not be premium, but it has a strong umami flavor with no cloying taste. I thought that Gohyakumangoku would not go well with Hana-yoso, but it was good. It may be because it is premium. It is gorgeous and has a strong sweet flavor. The sweetness is not as sharp as that of Kangiku, but rather broad. Naturally, the price is higher, but it is good once in a while. It is delicious.
It has a rich sweet taste, similar to Kangiku Hashu Honor, which I was drinking until yesterday. It also has a sweet aroma. The beginning and the end are clearer than Kangiku. Delicious.
This is delicious. It is rich with a mixture of sweetness and umami. It is easy to drink without the smell of alcohol. The brewer of Jyushidai developed Hazhu Homare. It certainly has a flavor reminiscent of Jyushiyo. The aftertaste is not too clean and leaves a nice aftertaste. It is a perfect match.
Omachi from last February, orikarami. It was sleeping in the liquor store. It was probably the lot we drank in September last year.
The aroma is still very strong. The sweetness is moderate on the first day and should increase on the second day. The last day, you can taste a little bitterness.
The second day is also the first day. The aroma and sweetness come together. It is not a clear sweetness.
The sweetness comes after it goes in quickly. After that, there is a slight bitterness. Overall, it is a clean and refreshing sake. There is no smell of alcohol, and the aroma that passes through the nose is pleasant.
On the 4th day, the sweetness has increased. It is starting to taste a bit like hana-yosu.
The owner says this year's is not white grape-like. It has a thin sweet flavor with a noticeable acidity. There is a little lactic acidity. Slightly thin impression.
Sake Mother Sake. The initial stage of sake brewing. Sake degree -100, acidity 6.0, alcohol 5.0%. Slightly yellow, thick, tangy and slightly effervescent. The acidity comes first, more like apples than sweetness. After that, there is a strong sweetness. The nose is slightly acidic.
After the second day, the acidity disappears. The sweetness comes first. The acidity becomes more mature.
I happened to be able to compare the last of the bottom with the freshly opened one. Bottom, I don't like the aroma and taste as much, but the sweetness scatters nicely. Freshly opened, it took me 10 minutes to open it first. This one is better. It's a different story with and without the activity.
This is the first time I have had a noble sake. I can't describe whether it is its smell or not. The tanginess of nigori sake and the sweetness that comes later are good. The acidity is only faintly perceptible.
It feels sweet in the mouth for a while.