qansah
Acidity, rich, mellow sweetness
Light bitterness afterwards
Well-balanced flavor that lasts for a long time
Rice type : Domestic
Rice polishing ratio: Koji rice 60%, Kake rice 65
Alc. 15-16
Japanese>English
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qansah
The aroma is light, sweet and sour, with a hint of maturity, probably due to the fact that it has been produced for a long time.
The taste is rich and sweet, with a strong sense of maturity and umami, with a sharp acidity and a gaseous stimulation that is not too strong but powerful.
There is a slight lees.
19% alc.
Japanese>English
qansah
Mild but fresh sweet and sour with a white grape-like flavor.
The aftertaste is tart and mineral, not harsh, but with a lingering flavor.
Rice: 100% home-produced Kinmon-Nishiki
Rice polishing ratio: 75
Alc.: 17%.
Sake degree: +6
Acidity: 2.0
Japanese>English
qansah
Aroma is light and sake-like
Very light and watery on the palate
Well-balanced sweetness, bitterness, and sourness.
The aftertaste is bitter and sour, with a hint of alcohol spiciness.
Easy to drink, good as a food sake.
Rice: Hidamahore from Hida, Gifu Prefecture
Rice polishing ratio:55
Alc.: 17%.
Sake degree: +2.5
Japanese>English
qansah
The aroma smells of sweet sake.
The taste is slightly sweet at the beginning, with a slight delay before the crispness of the alcohol comes in.
The aftertaste is mineral and lingers for a long time with the sake aroma.
Rice: Domestic rice
Rice polishing ratio: 70%.
Alc. 15%.
Sake degree: +10
Amino acidity: 1.2
Acidity: 1.9
Japanese>English
qansah
The aroma is faintly sweet and sour.
The taste has a good balance of strong sourness and sweetness, with a unique bitterness in the back.
The aftertaste is not too strong as the bitterness lingers for a long time and the sweetness does not continue.
Easy to drink without feeling the 17% alcohol content.
Rice used: Domestic rice
Rice polishing ratio:70%.
Alc. 17%.
Sake degree: +3
Amino acidity: 1.0
Acidity: 2.0
Japanese>English
qansah
Complex, sweet aroma with a hint of honey.
The sweetness is deep and pleasantly slightly carbonated and acidic, with a firm bitterness and a bit of spiciness that keeps you coming back for more.
Rice: 100% Yamadanishiki
Rice polishing ratio:55
Alc.: 15%.
Japanese>English
qansah
Mellow amazake-like aroma.
The taste has a strong mellow sweetness at first, which weakens moderately, followed by a pleasant sweetness and bitterness that lasts for a long time in a gentle way.
Rice: Nagano Prefecture
Rice polishing ratio: 59
Alc.15% Alc.
Japanese>English
qansah
The rich sweet and sour aroma has a strawberry milk feel to it.
Firm sweetness spreads mildly
Delayed, unique twangy sensation
Slightly gassy, astringent, and shriveled feeling remains
Rice: Nagano Prefecture
Rice polishing ratio:59
Alc.: 16%.
Japanese>English
qansah
The aroma is mild, sweet as well as deeply aromatic.
Taste is rich, with a light sweetness, followed by a slight bitterness, and then a long-lasting rice-like sweetness, with some bitterness in the middle.
In general, it tastes like amazake made from rice malt.
The aftertaste is light and refreshing.
The bitterness fades a few days after opening the bottle.
Rice: 100% Kami no Ho produced in Mikkaichi, Suzuka City, Mie Prefecture
Rice polishing ratio:60
Alc.: 16%.
Japanese>English
qansah
Slight smell of sake
Mild and fluffy with sourness, bitterness, and twang, with a sweetness of rice
Japanese>English
qansah
Fruity aroma like peaches.
Light and minerally on the palate.
The taste is sweet and sour at first, followed by a strong umami taste.
It has a different taste from the usual Tamitsu, but it is easy to drink.
Rice: 100% Hachitan-Nishiki grown in Hiroshima Prefecture
Rice polishing ratio: 60
Alc.15% alcohol
Japanese>English
qansah
Aroma is mild, sweet and a little bit old and bedraggled.
Taste is sweet and sour spreading quickly, with a fruity aftertaste that gives way to bitterness and rice flavor
The taste is much milder than that of Nama or Junmai Ginjo, so it is easy to get bored with it, and it is easy to match it with food.
Rice: 100% Omachi grown in Okayama Prefecture
Rice polishing ratio: 60
Alc.15% alcohol content
Japanese>English
qansah
Refreshing sweet and sour, grapey aroma.
Rich flavor from the moment you put it in your mouth.
Mellow sweetness, richness and astringency, tastes like ripe melon.
The lingering finish is thin but long, a little pungent but very enjoyable.
Rice: 80% Omachi from Okayama Prefecture, 20% Gohyakumangoku from Toyama Prefecture
Polishing ratio: 60
Sake meter: +1
Acidity: 1.8
Alc.: 16%.
Japanese>English
qansah
The aroma is of rice with a fresh fruit-like sweetness.
The taste is juicy, with a rich sweetness, light acidity, and a slight astringency.
Melon nuances and a hint of malted rice later on.
A lingering, firm finish with a slight bitterness that is pleasant.
The rice polishing ratio is 80% and the alcohol content is 17%, both of which are high, but it is so easy to drink that you don't feel it and it is very delicious!
Rice: Domestic rice
Polishing ratio: 80
Alc.: 17%.
Japanese>English
qansah
The aroma is sweet and sour like strawberry.
The taste is not as sweet as the aroma.
It has a strawberry milk-like fullness and mildness, with a slight bitterness.
Rice: 100% Omachi produced in Okayama Prefecture
Polishing ratio: 50%.
Alc.: 15%.
Japanese>English
qansah
The aroma is firm and sweet, acidity, alcohol taste comes later.
Taste: Contrary to the aroma, the sweetness is slight, the body is thin and clean, with a long lingering bitterness and alcohol taste.
Alc. 13% to 14
Rice: Domestic, rice malted rice Hyogo rice
Brewing alcohol used
Rice polishing ratio: 60
Japanese>English
qansah
Mellow texture, strong flavor, well balanced with sweetness.
The aroma is slightly bitter and vinegar-like.
Sweet bitterness in the aftertaste, with a strong alcoholic stimulation, and a refreshing sake aroma that escapes through the nose at the end.
Rice: 100% Mie Yamadanishiki
Polishing ratio: 60
Yeast: MK1,MK3
Alc.: 15%.
Japanese>English
qansah
Rich flavor
You can enjoy its milky, full-bodied sweetness and umami, and the moderate acidity gives it a refreshing aftertaste that will keep you sipping!
Sake with good cost performance
Rice: 100% Kami no Ho produced in Mie Prefecture
Polishing ratio: 60
Alc.: 15%.
Japanese>English
qansah
The sweet and sourness is at its peak the moment you taste it, and the bitterness comes in a moment later, which is typical of Tamitsu.
Immediately after the bottle is opened, you can taste a bit of a bitter taste, or perhaps an odor, or the flavor of plants and trees.
After a day of opening the bottle, the rich sweet and sour taste, moderate bitterness, and bitterness disappear, and it is ready to drink.
Rice polishing ratio:50%.
Rice used: 100% Izuwasanbaku from Yamagata Prefecture
Alc.16% alcohol content
Japanese>English