qansah
Hot sake. Mild taste. Mild and refreshing.
Rice polishing ratio: 70%.
Sake degree: +4.0
Acidity: 1.2
Alc.: 15.6%.
Japanese>English
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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
Masumi辛口 ゴールド
qansah
Discreet aroma
Round and full mouthfeel
Later on, the alcohol taste is tangy and sharp.
Unlike the impression one gets from the mouthfeel, it is very dry.
Japanese>English
qansah
The aroma is gorgeous with a twist of sake.
The taste has a strong acidity and a little bit of sweetness, but it is very refreshing.
After swallowing, the acidity lingers and the astringency comes out.
Japanese>English
qansah
The aroma is fruity or even floral.
There is a sense of gas.
The taste is sweet and then quickly fades away. The lees flavor comes, but it is moderate, the acidity is strong, so there is no harshness, and the bitterness in the aftertaste is moderate.
It fulfills my selfish wish to drink a light and mild nigori sake.
Rice: Koji rice: Japanese sake brewing rice, Kake rice: common rice
Polishing ratio: Koji rice 55%, Kake rice 60
Yeast : Mie yeast MK7
Alc.: 15
Japanese>English
qansah
The aroma and the taste in the mouth are mildly sweet, and the sweetness is more like the sweetness of rice than fruity, with a full-bodied sweetness and a sharp aftertaste.
After the delicious taste of rice, the acidity and bitterness come in a good balance, giving it a deep flavor.
The clean sweetness and aftertaste make you want to drink more and more.
Rice: 100% Omachi produced in Okayama Prefecture
Polishing ratio: 50%.
Yeast: In-house yeast blend
Alc.: 15%.
Pressed in wooden vats
Japanese>English
qansah
It has a yellowish appearance and a sweet, mellow, melon-like aroma.
The taste is not sweet, contrary to the aroma, and the umami flavor comes first, followed by a long-lasting strong flavor that can be described as a matured or aged aroma.
Japanese>English
qansah
It has a refreshing sweet and sour aroma and taste with a touch of astringency.
It tastes like a German white wine with a strong minerality, with almost no sake-like flavor.
Japanese>English