やす☆
R5BY was served warm. It has a mild and gentle flavor and sharpness.
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やす☆
R5BY was served warm. It has a mild and gentle mouthfeel, but its fullness is modest and its sharpness is more impressive.
Japanese>English
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R5BY served lukewarm. It has a mild and gentle umami and a good sharpness. No sense of maturity.
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It has a very gentle flavor that is addictive when warmed lukewarm.
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Mild flavor and sharpness when heated. Slightly firmer than Ikezuki, which I drank just before.
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A small support for the disaster area.
Warmed to lukewarm, it has a soft and fluffy flavor and sharpness.
Japanese>English
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It has a clear, crisp flavor, and it finishes with a crisp acidity.
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Warmed. It has the refinement of a jungin, but is more robust than the Asahi Kiku Rei that we had just before. The sharpness is not bad either.
Japanese>English
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R2BY warmed up. The R2BY was drunk about a year ago, but the timing of bottling was different and the sake and acidity levels were also slightly different.
The color is clear and colorless despite the aging. It has a soft, full flavor and is best served lukewarm. It has a soft, full flavor, and is best served lukewarm, but when it is cooled, it has a sharp taste.
Japanese>English
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The refreshing, low-alcoholic taste and the fact that it is very drinkable are typical of Tanzawa-yama. It finishes crisp and clean.
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Warmed. It has been aged, but the brewing year is unknown. The color is slightly yellow. The color is slightly yellow.
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Warmed. It is also gentle, but has a firmer rice feel than the Rei, perhaps due to the difference in polish.
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Warmed. The brewing year is unknown.
It has a robust umami flavor, which is typical of a 70% polished sake. As the temperature drops, a sense of sharpness comes out.
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R2BY was served warm.
It has a gentle umami flavor with a crispness that is typical of a 50% polished sake, and when you drink it knowing it is an R2BY, you get the impression that it has a slight sense of maturity.
Japanese>English
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It has a soft umami taste when heated, but feels a little firmer and crisper than the Ikegatsuki I drank just before.
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It has an elegant, soft flavor that spreads when heated. It becomes a little crisp when heated and cooled.
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Warmed. A mild umami flavor spreads. It has a stronger sense of maturity than the Daichi sake we drank just before, but heating it up makes it easier to drink. The acidity appears when it is heated and cooled.
Japanese>English
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Tasted again on 1/23. It's quite firm and mature even when heated.
Japanese>English