やす☆
It has a very gentle flavor that is addictive when warmed lukewarm.
Japanese>English
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やす☆
Mild flavor and sharpness when heated. Slightly firmer than Ikezuki, which I drank just before.
Japanese>English
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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.
Japanese>English
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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
やす☆
The refreshing, low-alcoholic taste and the fact that it is very drinkable are typical of Tanzawa-yama. It finishes crisp and clean.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
やす☆
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
やす☆
It has a soft umami taste when heated, but feels a little firmer and crisper than the Ikegatsuki I drank just before.
Japanese>English
やす☆
It has an elegant, soft flavor that spreads when heated. It becomes a little crisp when heated and cooled.
Japanese>English
やす☆
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
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Warmed R1BY. It has a good amount of umami and a solid taste, somewhere between Kikuseki and Daichi, which I drank just before. There is little sense of maturity.
Japanese>English
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Tasted again at Onigiri bar Uchi on 4/29. When served cold, it has a soft umami that does not give the impression of being twisted, but it seems to be closed. When lukewarm, the soft umami opens up and it is delicious.
Japanese>English
やす☆
Warmed R1BY. It has more umami than the Kikuseki we drank just before. There is a hint of maturity, but it is easy to drink when heated. It is easy to drink when warmed, though it feels a little acidic when heated and cooled.
Japanese>English
やす☆
Warmed. Very gentle flavor. It becomes crisp when heated and cooled.
Japanese>English