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Warmed. Reddish brown in color. Full of a mild caramelized taste with a burnt aftertaste. The taste is very typical of an aged sake.
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It has a clear, crisp flavor that is hard to believe it is 70% polished, and the sharpness is not bad either. This is also a food sake type.
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The rice flavor spreads softly from the mouthfeel, which is typical of aluzoe. There is no sense of alcohol, and the crispness of Aruzoe is noticeable when the sake is served cold, and the softness is noticeable at room temperature, both of which are suitable during a meal.
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The first Aocho was a gift from a neighbor.
It is a refreshingly light and clean sake with a good sharpness, which one would not expect from a 70% polished sake. It has a taste typical of Nagano sake.
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It is mildly sweet and tasty, with the firmness of a 19% sake, but the aftertaste is clean and refreshing, as is typical for an aruzoe.
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Tenryo after a long time. The taste is clear and refreshing without any peculiarities. It is generally crisp and dry, but the sharpness is gentle.
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Mildly umami when warmed, with a strong sense of sharpness accompanied by acidity. The sharpness becomes gentler when it is cooled. It is best not to raise the temperature too high.
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It is mildly sweet and tasty, and has a raw sake feel. It is generally heavy, with a firmness unique to Yamahai 20°.
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As the name "dry" suggests, it is refreshing and crisp, but also has a good umami flavor. Good as a food sake.
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It is described as "rich and umakuchi", and although it is alsobeye, it is 18 degrees Celsius and has a full, firm, heavy flavor.
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At room temperature, it has a mildly umami taste with a nice sharpness. Although it is alky, there is no sense of alcohol. It may be good warmed up.
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Petit fresh, clear and light. It tastes just like a summer sake.
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It has a clarity that one would not expect from an 80% polished sake, and a crisp, refreshing sharpness accompanied by acidity, making it a refreshing drink in the hot summer.
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The first Rokuhan was served warmed. It seems to be mellowed by the warming, but has a strong sharpness.
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First Yui Yui in a long time.
It is fresh, clear, smooth, sweet and tasty, yet crisp and clean.
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The first Kami no Izumi was served by the owner.
Warmed, it has a mild flavor and sharpness, giving the impression of a simple food sake.
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The first Aizu Homare. Clear, crisp, and light.
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First Kamitaka. It is labeled as a deep golden yellow, but the color seems to be lightly tinted.
It has a lactic acid aroma. It has a firm flavor, with a strong acidity from mizu-hashiroshi. It is easier to drink at room temperature than cold sake.
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This is the first badger.
It has a refreshing and subtle umami flavor that is typical of aluzoe, and it is crisp and clean for a sake with a Sake meter rating of +3.
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