Timeline
やす☆Slightly alcoholic aroma. It has the crispness and sharpness of an arosozome, and although it is not special, it is an everyday drink that does not interfere with a meal.
Later, looking back at the photo, I realize it won the gold medal in the heated sake contest. It might have been better heated. やす☆This one is also refreshingly crisp. As the name suggests, it is dry. やす☆Clear and crisp, with strong acidity. やす☆First Urasato.
It has a clear, soft flavor and crisp sharpness, and seems to be good as a mid-meal drink. やす☆R2BY was served warm. It has a sense of maturity and a strong sharpness with acidity. やす☆Shuwa shuwa. Strong graininess due to the corkage. やす☆Warmed up, it has a full flavor and sharpness. Good balance. やす☆At room temperature, it has a moderate freshness and umami, and a sharpness that is typical of a sake with a sake strength of +9. When heated, the sharpness increases. やす☆At room temperature. It has a moderate umami taste, which quickly and sharply finishes without a moment's pause. It tastes like a super dry wine. やす☆It has a calm and clear flavor that is typical of hi-ire. It is moderately sweet and has a good sharpness, but it does not seem to have much character compared to the nama-zake. やす☆It has a fresh melon-like sweetness and flavor that quickly disappears. I prefer this to the fire-aged one I had later. やす☆It has a light, clear flavor that disappears quickly. The sweetness is moderate, but there seems to be a faint strawberry taste...? やす☆PB by Otake.
Banana-like aroma. Soft and light tropical fruity sweetness with a hint of freshness. Matches the fruit (3rd photo). やす☆It is in a similar direction to the Tenpou Ichi that we drank just before. Although it is labeled as super dry, the sharpness is gentler than Tenpoichi. やす☆It has a good clear flavor and a crisp sharpness typical of Tenpoichi. Suitable as a mid-meal drink. やす☆Tasted again at Tsubakinya on 12/16. No change in impression. やす☆Bottled in 2020, BY unknown. The color is a light yellow.
It has a peculiar sense of maturity and a strong sense of sharpness even when heated. The umami is not thick enough for Taketsuru, so it is a little out of my taste. やす☆First Shitaizumi served warm.
When lukewarm, it has a soft umami and a gentle sharpness. Raise the temperature further and the sharpness increases. We prefer it lukewarm. やす☆R3BY. slightly twisted aroma. The roughness of the unpasteurized sake, the heaviness typical of Chochin, and a slight sense of maturity are interwoven in the taste, which is quite peculiar. やす☆It has a clean, crisp taste with a hint of rice flavor that disappears quickly. It is light, as is typical of summer sake, but not too sharp and easy to drink.
The sake cups are now finished and ready to be used. I will use them for drinking at home😄. やす☆It has the usual clear umami, and the sharpness is not bad.
I tried it heated for the first time, and it wasn't bad either. I didn't take a picture, but I had it heated in a flat sake cup of my own making. RecommendedContentsSectionView.title
