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2021BY was served warmed. It mellows out as it warms up, but like Gonin Musume, it also has the crisp acidity that is typical of the Terada family.
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In general, it has a soft and elegant mouthfeel, and is sharp with a raw yeast-like acidity. When heated, it has a soft umami and a sharp taste.
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It is crisp and acidic. The strong impression of acidity is typical of the Terada family.
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2021BY. it has a firmness typical of Aki-Deer, and it is sharp with fresh acidity.
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It has a light, refreshing mouthfeel and is crisp and clean with a refreshing acidity. It has a summery taste, but it is not too light because it is made from the original brewing yeast and is 18%.
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An extra sake after drinking all the Akizuka.
2021BY. yellowish color, woody aroma. Woody aroma, clean flavor that one would not expect from a 90% polished sake, and strong acidity from the sake yeast.
So I drank it from morning till night yesterday 😅.
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A 2021BY Yamadanishiki/Yumachi blend version. It has a clear and refreshing mouthfeel. It has a mild and elegant flavor.
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A version of the 2020BY Omachi. Mellow and firm. Less sweet and easier to drink than the Yamahai version we had just before. Definitely tastes better heated.
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This is a version of the 2020BY Omachi. It is also thick, but has a firmness with a candy-like sweetness, perhaps due to the aging process. The sharpness is inferior to the Yamadanishiki version we had just before.
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Petite fresh. The thickening and mildness of the wine is the same as that of the fire-roasted wine, but it has a crisp acidity. The sharpness is also good.
It is less peculiar than the hi-ire, and gives the impression of being a versatile all-purpose food sake with a Yamadanishiki-like flavor.
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2021BY. smooth and thick on the tongue. It has a firmness and sharp sharpness typical of Yamahai. Personally, I would like to warm it up.
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Yesterday, after lunch, I was invited to an Aki-shika drinking party, where we drank six different kinds of Aki-shika (photo #4).
The first one is sleet. Shuwashuwa. It has a nigori-style graininess, and it finishes with a crisp acidity.
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