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2021BY was served warm. The color is slightly yellow. It has a sweet umami taste of rice with a hint of burnt flavor and a good sharpness.
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Timeline
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First Hatsukasumi, R5BY, served warm. Soft on the palate, with a strong impression of the acidity of the sake.
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Nanamizu after a long time. A modern sake with a strong impression of apple-like sweetness and flavor.
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The first first cherry blossom. It has a mild, honey-like sweetness and flavor. When paired with watermelon, the acidity stands out.
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Ikezuki's aluzuki is very rare. When served cold, it has a firm but refreshing feeling. When heated, it is mellow and mild.
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When warmed, it has a sense of maturity and sharpness, including a burning sensation.
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The crisp acidity is impressive.
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This is the first Toyama blend in three years. This year seems to be the last.
Warmed to lukewarm, it has a moderate sweetness and a nice sharpness.
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It has a clear and crisp flavor with crisp acidity.
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First Machida in a long time.
Fresh, juicy like muscat or melon, with bitterness coming in the aftertaste.
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At room temperature, it has a strong acidity like a sake yeast yeast yeast. The taste is quite peculiar.
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Kawaguchi Natto comparison. At room temperature, this one has a more lustrous flavor, which is typical of hiyaoroshi.
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Kawaguchi Natto drinking comparison. Impressive crispness with refreshing acidity at room temperature.
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At room temperature. It has a firm, mild and heavy umami taste different from the Aozora that we have had so far.
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It has the usual grape-like juicy flavor and sharpness.
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Clear acid, is the only note.
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First wakanami al soe but no note.
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The first Iwanokura. My memory is doubtful, but it seemed that firmness and sharpness coexisted.
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It has a rounded mouthfeel and a sharpness with acidity typical of Kouei Chrysanthemum.
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At room temperature, it has a clear, moderately thick flavor and sharpness.
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