やす☆
Tatsunoyear blend warmed up.
The color is brownish. It has a mildly matured, candy-like sweetness and umami, with a subtle burnt aftertaste.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
やす☆
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.
Japanese>English
やす☆
The first Wakatake.
It has a subtle umami flavor with no sweetness, giving the impression of a flat food sake.
Japanese>English
やす☆
The first Asahi Hou.
It has a clear, soft and light flavor with a good sharpness.
Japanese>English
やす☆
The taste is clean and crisp with beautiful acidity.
Japanese>English
やす☆
2021BY. it had a flavor that included a hint of maturity and a thick sweetness, I think.
Japanese>English
やす☆
Full of freshness. Not much alcohol feeling, but there is a refreshing alsosteich.
Japanese>English
やす☆
The clear, refreshing mouthfeel is followed by a subtle umami taste that comes gradually. The taste is generally light.
Japanese>English
やす☆
This is the second time I have had Hirotogawa, which is distributed only in Fukushima Prefecture. I heard that the owner went to Fukushima to obtain it.
It has a clear flavor that is typical of Hirotogawa. Like the last time, the image is more classical than the nationally distributed Hirotogawa.
Japanese>English
やす☆
Warmed up. It is said to be super dry with a sake degree of +10, but it has a good umami taste and a good sharpness.
Japanese>English
やす☆
2021BY was served warm.
It has a sweet and delicious taste with a glossy, candy-like flavor. Although it is a sake that has been aged in its original yeast, it has a lightness of 14 degrees Celsius and can be easily drunk warmed up.
Japanese>English
やす☆
The first Shinanonishiki.
It has a strong, mild umami for a Miyamanishiki, perhaps because it is a draft sake, or perhaps because it is 91% polished.
Japanese>English
やす☆
This is the first time to drink Kamo Nishiki Aruzoe.
It is a clear, light and refreshing sake that is very typical of aluzoe. It has a good feeling that it does not resemble a sake made with a package tag.
Japanese>English
やす☆
Suitama is a long time coming.
The clear, melon-like sweetness and flavor is typical of the Ryoseki brewery. In general, it is clean and light as if polished to 50%, and even sake beginners seem to be able to drink it easily.
Japanese>English
やす☆
It has an impressive clear and crisp flavor that is hard to believe it is 80% polished. Although it is called dry, the sharpness is moderate.
Japanese>English
やす☆
Heated. It is hard to tell, but the color is a little yellow. It has a crisp taste with acidity typical of a sake yeast yeast yeast.
Japanese>English
やす☆
R1BY in warm water. The color is hard to tell, but it is yellowish. It has a strong sweetness with a candy-like sheen.
Japanese>English
やす☆
This is the first time I have had Takachiyo's Asoe.
It is clear and has a hint of soft pear-like sweetness, but as is typical of aluzoe, it is not sticky and refreshing.
Japanese>English
やす☆
The clear, crisp, pleasant acidity is impressive.
Japanese>English
やす☆
The owner offered me a bottle of Jikin, which was the first time for me to drink it.
Although I was quite drunk, I remember that it was delicious, with a softness typical of 50% polished Jikin, but also crisp and clean.
Japanese>English