やす☆
When served cold, it has a closed feeling. When heated, the umami opens up and it has a nice sharpness.
I had a year-end party yesterday, so this review is more random than usual.
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やす☆
2020BY, also with a strong umami flavor.
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やす☆
A firm flavor type.
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First Black Label. Clear and crisp taste.
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やす☆
The taste has a slightly raw sake-like peculiarity.
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玖純米大吟醸
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Compared to land, it is less sweet and more flavorful.
Japanese>English
陸純米大吟醸
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Elegant, clear, sweet and tasty, typical of a 35% polished sake. Compared to Kusu, it has an easy-to-understand gorgeousness.
Japanese>English
やす☆
2019BY. a little harsh in cold water, with a matured and acidic taste.
When heated to 43°C (43°F), the sense of maturity is lessened, but it still has the sharp acidity and sharpness typical of Hanaboe.
Japanese>English
やす☆
This is the first Shinkame sake I've ever had. It has a firm flavor when served cold.
When heated to 50℃, it has an elegant and soft flavor that is typical of Shinkame.
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やす☆
R2BY. a little matured with a firm flavor and sharpness. The taste is typical of Chochin.
As stated on the label, it is good lukewarm.
Japanese>English
やす☆
It has a freshness and a good umami. Although it is a sake yeast yeast, it has no peculiarities and is easy to drink even when served cold.
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やす☆
Sweet and fruity.
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やす☆
It has a soft umami, which is typical of light nigori, and finishes with a refreshing acidity.
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Miki
Yasusan! Good morning! Such a collaboration two rabbits! The rabbit on the right is about to hit Doala with a baseball bat* Shigaga looks delicious with its lees*.
Japanese>English
やす☆
Thanks for your comment, Miki 😊.
This is a collaboration Ni Usagi produced by YATA, a sake bar 🍶.
Looks like there are three different labels ✨.
Japanese>English
やす☆
There is a sense of gas typical of the IMPRESSION series. The juicy flavor is well balanced with a refreshing acidity.
Japanese>English
やす☆
芳醇、ネットリ系。
やす☆
甘みがありつつスッキリした味わい。
やす☆
磨き六割火入。柑橘系のような酸味を感じるが、飲みやすい。
やす☆
フルーティながらボリュームを感じる味わい。
やす☆
フルーティで軽い口あたり。キレ良し。