qansah
Slight smell of sake
Mild and fluffy with sourness, bitterness, and twang, with a sweetness of rice
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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
qansah
Light on the tongue, sweet and sour, with a butou feel similar to Delaware.
A little later, there is a definite astringency.
Mineral aftertaste, still grape-like.
Good value for money.
Japanese>English
qansah
The aroma is sweet and alcoholic and refreshing.
The taste is sour and mildly sweet at first.
Delayed bitterness and alcohol.
Long aftertaste
A blend of arabashi and blame
100% Sake Musashi produced in Saitama Prefecture
Rice polishing ratio: 60
Alc.15% alcohol
Japanese>English
qansah
Complex sweetness reminiscent of banana or honey.
As is typical of Tamitsu, the bitterness and acidity come afterwards and do not give the impression of dullness.
Easy to drink without getting tired of it.
Rice: 100% Kami no Ho (contract rice grown in Tamitsu)
Rice polishing ratio: 55
Alc.: 15%.
Japanese>English
qansah
It has a delicious flavor, acidity and a hint of sweetness.
Each has a modest presence and a well-balanced taste.
Japanese>English
qansah
The aroma is sweet and sour and rich.
When you put it in your mouth, it is surprisingly light at first, followed by sweetness a little later, and then bitterness and sourness.
When swallowed immediately, it has a fruity taste with nuances of pineapple and kiwi.
When swallowed slowly, it has nuances of soybeans and fried bean curd.
After swallowing, there is a tingling sensation and a long aftertaste with bitterness and acidity, but it is smooth and easy to drink.
After a few days after opening the bottle, the sweetness becomes richer and the peculiarity weakens, making it easy to drink.
Rice: 100% Omachi (Okayama Prefecture)
Rice polishing ratio: 50%.
Alc.: 15%.
Japanese>English
qansah
Sweet and sour, pleasant aroma of sake lees feeling
Thick texture, flavor of sakekasu, rich in richness, and sweetness. It is easy to drink with a refreshing aftertaste and a spicy alcohol aftertaste.
It is a perfect match for nabe (hot pot) dishes, especially oden with well-stocked soup stock, and is a must drink in the cold season.
Rice: Domestic
Polishing ratio: Koji rice 60%, Kake rice 65
Alc.: 15
Japanese>English
qansah
Sweet and sour fruity aroma
Sweet and sour with a twist that comes with a gusto, followed by a slight bitterness in the aftertaste that quickly disappears.
Ambivalent taste of freshness and maturity
Rice: Yamagata-grown Yamashu No. 4
Rice polishing ratio: 60
Alc.: 15%.
Japanese>English
qansah
Hot sake. Mild taste. Mild and refreshing.
Rice polishing ratio: 70%.
Sake degree: +4.0
Acidity: 1.2
Alc.: 15.6%.
Japanese>English
qansah
Slightly bitter aroma
Slightly tangy, sweet and sour like plums, metallic or machine oil aroma, rice sweetness and bitterness, and a strong gassy sensation.
After 3 days from opening the bottle, the smell of machine oil is not noticeable, and the combination of rich sweet and sourness with a light twist is unique and delicious, the sweet and sourness lingers and the bitterness is slightly bitter and expressive.
Rice: Yamadanishiki produced in Iga
Polishing ratio: 60
Yeast: Association No. 7
Alc.: 15%.
Japanese>English
qansah
Dry, but not too dry and crisp, with a nice, tight taste.
Sake-like flavor and umami
Koji rice: Yamadanishiki produced in Mie Prefecture
Kake rice: Gohyakumangoku produced in Toyama Prefecture
Rice polishing ratio: 60
Sake degree: +10
Acidity: 1.4
Alc.: 15%.
Japanese>English