やす☆
Clear, light, smooth and watery. There is a slight acidity, and the flavor increases as the temperature rises.
Japanese>English
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やす☆
Slightly alcoholic aroma. It has a rounded mouthfeel, with a firmness that is typical of low-polished rice, but with a good sharpness.
Japanese>English
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This is the first time to drink Katsuma's special honjozo.
It has a refreshing feeling that is typical of aruzoe, with a hint of rice flavor and a crisp, clean taste. It tastes exactly as one would expect from Kachikoma.
Japanese>English
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H30BY was served warm at 52℃. It has a matured feel and a robust 80% polished flavor, but it also has acidity and a good sharpness.
Japanese>English
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Fresh and juicy. Moderate sweetness and sharpness with bitter acidity.
Japanese>English
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Sense of raw sake, strong alcohol taste at the end. Slightly bitter taste.
Japanese>English
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The first Sakiyami. It has the roughness of a draft sake, but it is light and refreshing for its strength.
Japanese>English
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Fruity aroma. Crisp, with a strong acidity and a good sharpness. It tastes like a summer sake.
Japanese>English
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Crisp and acidic.
Japanese>English
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Fruity sweet aroma. Just a soft sweet-tasty sensation. Even though the rice has changed, the usual peach juice feeling is still there.
Japanese>English
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Sake made by a female toji. It has a slightly peculiar taste.
Japanese>English
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Warmed to 47°C. Mellow, with a slight acidity at the end. Mellow, with a slight acidity towards the end.
Japanese>English
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Although it is a 2020BY, there is no sense of maturity. The taste is soft and refreshing, and although it is a 17% sake, I felt it was a little pale.
Japanese>English
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Slightly fresh, with a clean, light, sweet and tasty taste. A very easy-drinking sake.
Japanese>English
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Mellow umami from a refreshing mouthfeel. The sharpness of the taste is moderate for a sake made by Hitakami. It seems to be a sake that goes well with sushi.
Japanese>English