Iwakikotobuki純米吟醸酒LM錨揚げ
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つぶ貝
I heard it was good heated.
Just the right amount of sweet and spicy. The aftertaste is refreshing.
Japanese>English
Daina特別純米 初しぼり
つぶ貝
Sweet and sour. Slightly sour. Leaves a sweet taste on the tongue. Light alcohol feeling.
Japanese>English
つぶ貝
Yeastiness. Sour. Sweet. Was it like this? Was it like this?
Japanese>English
つぶ貝
Dark. Slightly sour. High specific gravity, sweet. The rest is refreshing. You may like it.
Japanese>English
つぶ貝
High viscosity. Spicy, but with a moderate amount of body. It's not just spicy.
Japanese>English
つぶ貝
It is said to be a normal sake that goes well with any kind of drinking style.
It is certainly well balanced and has a nice aftertaste. Not too strong, not too weak. The aroma is also good.
Japanese>English
つぶ貝
Good balance of sweet and spicy. Just the right amount of body. Aroma lingers afterwards.
Japanese>English
つぶ貝
Room temperature. Hot. Moderate density. Moderate viscosity. Aroma is soft.
Japanese>English
つぶ貝
Room temperature. It goes in smoothly. A little dense. Yeast aroma is light. The aftertaste is a little spicy. Good.
Japanese>English
Sanrensei生詰原酒 純米吟醸
つぶ貝
Yogurt-like. Sweet and spicy middle.
Japanese>English
Kakuemon純米吟醸酒 夏酒 荒責混和
つぶ貝
Chilled. Colossal and round. Gentle sweetness like oligosaccharide. Little acidity. A little spiciness at first.
Japanese>English
つぶ貝
Chilled. A refreshing sourness runs through the tongue from the beginning. There is no sweetness and it is refreshing. The aftertaste is smooth and there is no residue.
Japanese>English
Kubota千寿 純米吟醸
つぶ貝
This is what it means to have a clean, dry taste. No miscellaneous flavors and moderate concentration. It goes well with meals.
Japanese>English
つぶ貝
Tromy. Slightly fizzy. More yeastiness. Sweet.
Japanese>English
つぶ貝
A little sour. Weak acid. Like Calpis soda.
Japanese>English
つぶ貝
Room temperature. Thin acidity.
Warmed lukewarm. Warmth and umami. The sourness is scattered in the water.
Japanese>English
つぶ貝
When you approach the glass, you can smell the scent of Ginjo. It has a round mouthfeel like water. Pungent taste afterwards. Tonicity as a liquid.
Japanese>English
つぶ貝
Room temperature. It goes in easily, but falls off with a thud. High concentration, heavy. The aftertaste is refreshing. Sweet, spicy and moderate.
Japanese>English
つぶ貝
The mouthfeel is like water. It is a little thick. The spicy taste comes up and leaves a spicy aftertaste. Goes well with meals!
The spiciness increases when it is heated up.
Japanese>English