やす☆
The melon-like sweet and savory taste is exquisitely delicious. Stable Jikin.
Japanese>English
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やす☆
It has a refreshing and moderate flavor that is typical of 50% polished wines.
Japanese>English
やす☆
It has an impressive, clean, apple-like sweetness and flavor.
Japanese>English
やす☆
It has a refreshing and moderately tasty taste.
Japanese>English
やす☆
It is fire-aged but petit fresh. It has a clear melon and muscat-like sweetness that is typical of Akabu, and it disappears quickly.
Japanese>English
やす☆
Clear, light and dry, with a crisp and clean taste. It goes well with sashimi.
Japanese>English
やす☆
It has a soft freshness. There is no mention of the rice polishing ratio, but one can imagine that the rice is probably highly polished, and the sake is full of delicacy.
Japanese>English
やす☆
The first sip is served. It is sweet but not too sharp, so you don't feel too much sweetness.
Japanese>English
やす☆
The first sip is served. It has a hint of freshness, as if it were freshly bottled. The sweet and juicy flavor that is typical of Aizan spreads beautifully.
It has a similar impression to the Tasake that we had just before. The taste is as good as it should be.
Japanese>English
やす☆
Gentle juiciness is impressive. It is not overly sweet and seems to be good as a food wine.
Japanese>English
やす☆
Basically similar to the Jungin we had just before, but more delicate. It also has a sharpness, but it is gentler than Jungin.
Japanese>English
やす☆
The clear, moderately deep, apple-like sweet and juicy flavor is very typical of Tazake. The crisp acidity and sharpness are also pleasant.
Japanese>English
やす☆
It is full of smoothness and transparency, which is typical of 35% polished wines. The sharpness is typical of Kuroryu.
Japanese>English
やす☆
It has been a long time since I have tasted Tobiroki Jun-Dai.
It has a beautiful, fresh flavor. As the temperature rises, the good umami increases.
Japanese>English
やす☆
It is refreshing and crisp, with a sharp finish that is typical of Sanzenmori. Even when the temperature is raised, the sense of sharpness does not change much.
Japanese>English
やす☆
It has the clarity of a 22% polished sake, but also has the deep umami of a Bodhi yeast.
Japanese>English
ポンちゃん
Yas☆San, congratulations on your 1900 check-ins 🎉🎊That's a great number! Looking forward to more reviews 😊.
Japanese>English
やす☆
Thank you, Pon, for your help: 🙇♂️
I noticed that I drank 1900, my reviewing skills are still as low as ever, but I drank a few 😅.
I'll think of something for 2000 🤔...
Japanese>English
やす☆
Tasted again at Nakatake on 11/17. It has a clear, deep grape-like flavor and the acidity of Bodhi yeast.
Japanese>English
やす☆
It has the elegant sweetness of a Daiginjo, but also the crispness of an Alzoe.
Japanese>English
やす☆
When served cold, it is delicious with a moderate umami flavor. When lukewarm, the umami opens up and the acidity is there, giving it a crisp feel.
Japanese>English
やす☆
The silky sweetness of the peach type is impressive. It is similar to Toyo Bijin from Yamaguchi Prefecture, but the umami seems to be a little thicker.
Japanese>English
やす☆
Served in a keg draft that is not exposed to air until pouring. Sweet fruity aroma. Freshness is maintained, with a clean, clear, sweet flavor.
Japanese>English