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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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It has a clear, refreshing flavor and sharpness. Is it best served at room temperature?
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The crisp, lemon-like acidity is just as impressive.
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There is a refreshing feeling of alsostickiness. The appleiness described on the label is definitely there, but not strongly assertive, and generally refreshing.
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It has a clear, clean, soft mouthfeel typical of Jungin Nagano sake, with a subtle sweetness and flavor of rice that comes in softly later. In general, the taste is elegant and delicate.
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It has a heavy mouthfeel, as it is called "rich umakuchi," and has a robust flavor typical of 80% polished sake, which is not typical of Niigata sake.
When served cold, it has a slightly alcoholic aftertaste. When heated, the sweetness increases and the sharpness becomes more balanced.
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The first Izumi Kiyoshi is served.
It has a clear, refreshing taste with a light flavor. It was served on the rocks, which may have given the impression of being a little too light.
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Tatsunoyear blend warmed up.
The color is brownish. It has a mildly matured, candy-like sweetness and umami, with a subtle burnt aftertaste.
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First Meijo served lukewarm. It has a soft umami flavor and is crisp and clean.
We had it with seared firefly squid (photo #3) in the Aki Yashiro set for the second day in a row.
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The first Wakatake.
It has a subtle umami flavor with no sweetness, giving the impression of a flat food sake.
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The first Asahi Hou.
It has a clear, soft and light flavor with a good sharpness.
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The taste is clean and crisp with beautiful acidity.
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2021BY. it had a flavor that included a hint of maturity and a thick sweetness, I think.
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Full of freshness. Not much alcohol feeling, but there is a refreshing alsosteich.
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The clear, refreshing mouthfeel is followed by a subtle umami taste that comes gradually. The taste is generally light.
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