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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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It has a once-fired, petit-fresh feeling, clear flavor and sharpness.
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This is the first Shichibonshari summer sake I've had.
It is a light, crisp, dry sake at 14 degrees Celsius. I would drink this sake more for its summery character than for its Shichibonspear character.
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It has a soft and full flavor at room temperature. Although it is alky, there is no sense of alcohol.
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It has been a long time since I have had Kikuso. It has a refreshing feeling of aluzoe and has a good sharpness.
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Heated. I don't have notes on this one either, but it seemed to have a soft umami and sharpness.
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At room temperature. I don't have notes, but it seemed to have a good flavor and sharpness.
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Tasted again on 5/4 at Yawaragi. At room temperature, it is crisp and acidic. When heated, the sweetness increases, but it does not expand as much and has a strong sense of sharpness.
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It is fresh and crisp with good umami and crisp acidity.
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Aroma with a hint of acidity. It is crisp and clean, with a hint of nigari grain and a crisp acidity.
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It has a sharp sharpness typical of Takarakken, but also has a full flavor.
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H29BY was served warm. It has a mildly matured feel, with a strong sense of sharpness accompanied by the acidity of the sake.
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