やす☆
2019BY in warm water. It is hard to tell, but the color is yellowish. It has a firm umami and sharpness, including a mellow ripeness typical of long-aged Taketsuru.
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やす☆
The color was yellowish, though it was hard to tell. 2018BY was served warm with the temperature raised to a gung-ho level. The sense of maturity is surprisingly subdued. The burnt aftertaste matched the charcoal grill.
Japanese>English
やす☆
Warmed, it has the strength of a 70% polished sake and the sharpness of Kitajima.
Japanese>English
やす☆
Warmed. The sweetness and umami of the rice, with the firmness and softness of jungin, makes it a good heated sake.
I wish more restaurants in Nagoya would carry this brand.
Japanese>English
やす☆
R4BY was served warm. The soft sweetness and umami of the rice spreads softly. The taste is generally gentle, including the sharpness.
Japanese>English
やす☆
According to the website, it is fired once. When heated, it has a refreshing flavor that is typical of Tenshizumi, but it also has a crisp and clean feeling. It is also very typical of Gohyakumangoku.
Japanese>English
あちょお
Warmed sake. Sake made with Bodhi yeast.
Mild and gentle rice flavor. Slightly sweet and sour. Slightly sweet and sour, with a hint of acidity in the back.
Japanese>English
あちょお
Warmed sake. Cute label.
Juicy. Aroma of rice bran. Umami. Alcoholic taste.
Japanese>English