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
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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
Sohomareしぼりたて純米生酒
つぶ貝
Sweet base. Yeast is weak. Gentle.
Japanese>English
Musubi Yui特別純米酒 きたしずく亀口直汲み
つぶ貝
Sweet mouthfeel. Sourness is weak, a little carbonated. Calpis-like?
Japanese>English
つぶ貝
Hot sake. Moderate acidity. Almost no sweetness (because it's dry). No strange alcohol smell, and it's refreshing. It doesn't have a sticky aftertaste. It has a light aroma, and although it doesn't have a lot of character, it goes well with any meal.
Japanese>English
Nito純米吟醸 備前雄町五十五 生
つぶ貝
Slightly effervescent. Sweet and yeasty aroma. A hint of bitterness afterwards. Not good for eating.
Japanese>English
つぶ貝
The drink feels cool and refreshing. Slightly thick. A gentle sweetness comes and a gentle spiciness at the end.
Japanese>English
つぶ貝
Viscous. Clear like water. Mild sourness, gentle acidity that lingers fluently on the tongue. It goes in easily.
Japanese>English
つぶ貝
Sweetness is also felt, but it has a warm aftertaste. The sharpness is not strong.
Japanese>English
つぶ貝
Dry and refreshing. Not thick, but not like cheap sake.
Japanese>English