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
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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
qansah
Good balance of liquor flavor and gorgeous sweetness.
Rice: All domestic rice suitable for sake brewing
Polishing ratio: 60
Yeast: MK-5
Sake degree: +5
Acidity: 1.8
Alc.: 15%.
Japanese>English
qansah
Gorgeous sweet and sour aroma
Light mouthfeel, rich and gorgeously sweet and sour, slightly delayed and strong bitterness
Lingering bitterness, with a strong tingling sensation.
Flavors spreading in the mouth quickly recede, but remain strong on the tongue.
Very tasty sake!
Rice: 100% Kitanoshizuku grown in Hokkaido
Rice polishing ratio: 55
Alc.: 17-18%.
Japanese>English
qansah
Slightly aged and mellow sweet aroma
Slightly thick texture
Rice flavor comes first, followed by mild sweetness, a pause, then a firm acidity and bitterness, followed by a grape-like flavor and a crisp aftertaste.
The crispness quickly recedes, leaving a strong bitterness.
Flavor is a little tight, rather than full mouthfeel.
Rice: Omachi from Akaban City
Polishing ratio: 80
Yeast: Association No. 9
Sake degree: +7
Acidity: 1.6
Alc.: 16%.
Fermented at low temperature in small tanks
Japanese>English
Shirayukiからくち 蔵しぼり
qansah
Classical taste, light flavor, clear aftertaste, easy to drink
Japanese>English
qansah
Gorgeous sweetness and a slight twangy aroma, reminiscent of melon.
The melon can be felt in the mouth, and the alcohol stimulation and acidity come out later and linger as a lingering aftertaste.
The aftertaste does not last that long and is relatively easy to drink for a standard sake.
Japanese>English
qansah
Mellow sweetness that is more like warm sugar than fruity, with a light acidity and bitterness, honey and tropical fruit nuances, while the sweetness continues.
It has a strong, rich, sweet and delicious mouthfeel.
Rice: 100% Suwa Yamae-Nishiki
Polishing ratio: 50%.
Yeast: Nagano C
Alc.: 16%.
Japanese>English
qansah
The aroma has a strong alcoholic stimulus, a sense of maturity, strong acidity and a little sweetness.
The taste has a strong alcohol tanginess and bitterness, with a strong umami flavor behind it.
The slight sweetness has a banana nuance with a sense of maturity.
Rice: Domestic
Alc.: 15-16%.
Japanese>English
qansah
The aroma is sweet and fresh, with a fresh and fruity feel.
The taste is also fresh and sweet, with a lightly bitter and pungent aftertaste that is not just sweet.
After 1-2 days from opening the bottle, the taste is more rich and mellow sweetness, which I personally prefer.
Rice: 100% Yamadanishiki for Koji rice, 100% Gohyakumangoku for Kake rice
Polishing ratio: 55
Yeast: Home-brewed yeast
Alc.: 16-17%.
Japanese>English
qansah
Aroma is strong sake and rice flavor.
Light on the tongue, with a sake rice flavor, followed by a sharp bitterness and mild acidity that lingers for a long time.
The aroma also lingers in the mouth.
Japanese>English
qansah
The aroma is very much like sake, and the alcohol has a sharp sting.
Light and slightly sweet on the palate, with a slight lactic acidity.
Bitter and sour aftertaste
Japanese>English