Hokusetsu was seen everywhere in Niigata.
It was a beautiful, clear sake with an elegant vanilla-like sweetness and clean taste.
It is a pity that we don't see it very often in the Kanto region.
The aroma is clear, with a slight banana-like mild sweetness.
The aftertaste is clear and disappears quickly, with no bitterness or alcohol taste.
It is a dangerous sake that makes you drink too much of it.
It has a fruity aroma, and when you put it in your mouth, it fills it with a slight effervescence and a rich sweetness.
The sweetness is followed by a moderate bitterness and acidity, making it easy to drink.
If you like sweet and tasty sake, you will love it.
The lactic aroma, sweetness of Omachi, and umami can be felt clearly.
The clean and beautiful quality of Mimuro Sugi is still present, and you can easily drink it without feeling the alcohol.
It is a stable taste.
Gorgeous aroma, rich sweetness, and clean bitterness without any peculiarities.
It seemed more refreshing than the Akita Sake Komachi I had previously at CSW.
It is delicious.
It was slightly golden in color with an almond-like aroma of maturity.
It is a naturally occurring sake made with sake yeast and brewer's yeast, so it has a full flavor of rice and acidity.
I felt a ripe sweetness like dried apple.
Unlike most aged sake, it was easy to drink, with a clear, refreshing quality despite its thickening.
This is a delicious sake that should be enjoyed in small sips.
On Sake Day, I opened a bottle of Tobiroki.
The aroma is apple-like.
In the mouth, it has a slight sweetness and minerality.
The second half is tangy and dry with a solid alcohol taste.
It tastes more like a classic, but even those of us who regularly drink gorgeous modern sake can enjoy it.
This is a local sake, but this is the first time I have had it. The aroma was muscat and grape-like.
The taste is a combination of rich sweetness, light acidity, and a distinctive bitterness at the end.
I would like to try the other specs of this sake as well.