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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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The first Benten Musume nigori was served warm. A little bit of color?
The nigori rice flavor is thick and has a nice sharpness.
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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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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 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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