Junmai Daiginjo! Sweet and gorgeous aroma with a creamy feel.
Light syrupy juicy in the mouth. Apple-like.
The rice continues to be glossy, fresh, and delicious.
Still, the mouthfeel is smooth and not heavy.
The juiciness goes away quickly.
The lingering taste is clear with no cloying sensation,
It disappears like the ebb tide.
It is sweet and refreshing with a sense of luxury.
This is good. I like it.
Slight aroma.
Soft mouthfeel.
Berry flavor and a hint of field greenery.
Also, a hint of cotton candy.
Swallowed, it is fresh,
You can feel the smooth and light flavor of rice.
It is not super dry, but rather refreshingly light and summery.
A nice combination with grated Nametake mushrooms to feel summer.
Almost no aroma.
The wine has a white grape-like flavor with a citrus acidity.
The dry taste is pleasant, with a moderate sweetness.
The rice flavor is clear.
A little mushroom. A bit of gourd.
I like this one better than Rizul because it has a classical feel.
The aroma here is light and smooth.
The mouthfeel is a bit soft, and the body is close.
It is soft but fruity, with a slight acidity reminiscent of orange.
It also has a green flavor like grass cake.
The mouthfeel is very resilient.
The taste is somewhat similar, but different.
This one is more modern.
It's hard to say which is better.
Drinking comparison.
Start with the standard.
Fresh and fresh liquor aroma, banana-oriented.
Not fruity but juicy.
Slightly classical taste.
The mouthfeel has an impression of body and minerality.
The palate is rather bitter with a dry graininess.
The rice is delicious. Crisp and delicious.
Mildly attenuated.
It is light.
It is light, but when you drink it, it has a strong sense of rice and koji.
The acidity is refreshing.
It is reminiscent of light amazake.
It is light, but has a lingering sweetness with a hint of koji.
It gives the impression of a lady-like sake.
It is delicious.
Very plum wine-like flavor. Slightly melon-like.
The texture is soft and juicy.
The flavor is soft and juicy.
The acidity changes to citrus afterwards.
A little astringency in the aftertaste.
It has a malt-like aroma.
Contains lychee and lightly banana-like.
The texture is fresh.
When it is smothered, it has a koji-like flavor.
The rice-like sweetness and umami taste quickly rise up afterwards, and the aftertaste is long.
There is a slight acidity in the back of the mouth.
The rice is delicious.
Forgot to raise Koshi's drink comparison!
The aroma is almost imperceptible.
Like lychee and mango with it.
Tropical drink-like flavor.
Not much aroma in the mouth.
The mouthfeel is soft with low acidity.
Just a hint of astringency.
A pleasant and pleasant attenuation.
Pleasant.
Forgot to raise it about half a month ago!
I've smelled what was it... green papaya or something.
Brown sugar, kind of a grassy smell?
Slight piquancy with it.
Berries, plum, apricot, and then some herbal flavors.
A little bitterness sharp?
The flavor is a little bitter and sharp.
In other words, there seemed to be a characteristic aroma running through the wine.
Drinking comparison.
Floral and vegetable-like flavors.
Moderately sour, with a citric acidity,
The bitter taste has a crispy feeling.
As you continue drinking, the soft umami flavor expands.
It is rather sticky.
Bottom of the bottle. Drinking.
Ripe fruity aroma. Melon-like.
The aroma is a bit like that of Japanese cypress, and there is a sourness.
The bitter taste is accompanied by a sweet taste.
It goes well with green bell pepper and salted kelp.
I prefer this to T4 because it is more cohesive and has a more gradual taste.
I thought the olive yeast was typical of Kagawa.
Classical sake-like aroma, white grape-like with a little acidity.
The nose has a candy store sweetness with grape and floral notes.
Sharp acidity.
The balance of light sweetness, umami, and acidity is refreshing and pleasant.
Delicious!
The acidity is quite characteristic and impressive,
After drinking Tsuchida, I felt it was too mild, which was a waste of time and money.
