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2019BY in warmed water. Amber in color. It has a mild burnt taste and a strong sharpness with the acidity of a sake yeast.
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R5BY in warm water. The color is slightly yellow. As stated on the back label, it has a clean and crisp taste for a Tamasakura.
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R1 bottled Koikawa. At room temperature, it has a strong sense of maturity.
When warmed, it has a strong sense of sharpness at higher temperatures, but as the temperature drops, the balance between umami and sharpness, including a mild sense of maturity, improves.
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It has a clear sweet flavor of 50% polished rice. This is probably the first time for me to drink Asahi's Jikin, but it has a strong Jikin character.
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A local label that is rarely seen. It has a clear, full rice flavor that quickly disappears. It can be served cold, but I prefer it at room temperature as it softens. It has a classical flavor, but it is well-balanced without being cloying.
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It has a crisp, grapefruit-like sweet and sour taste, and although it is a 70% polished sake, it is light at 13%, making it perfect for summer.
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First Kidoizumi in a while, served warm. The acidity of the Yamahai is very impressive.
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When served cold, it has a delicious flavor with a raw feel, and is sharp with the acidity of the sake's natural yeast. When heated, it has a sweetness that eases the raw taste.
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The palate is clean and crisp, as is typical of Gohyakumangoku. The moderate umami flavor that spreads afterward is not just dry as the label on the back of the bottle says. This is a versatile food sake that can be served cold or at room temperature.
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It has a mildly matured flavor and a gentle sharpness when heated. It has a soft taste from start to finish.
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It has a freshly squeezed petit freshness and a good flavor, and the sharpness is not bad. It is juicy, but not too much, so it can be used during a meal.
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It has a mild, grape-like sweetness and flavor, and is sharp with acidity.
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Impressive clear and crisp acidity. Good sharpness.
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Senbou on consecutive days. The previous day was fire-aged, and this one is a draft.
It has a freshness, albeit modest. It has a clear and elegant flavor.
I drank the hi-ire sake warmed, but I think this one is better served cold.
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First Andong Suigun at room temperature. Rugged, simple, classic dry type.
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This is the first Katano-zakura.
Like Juroemon 16th Kuroemon, which we drank just before, it is a mellow type, but this one has less sweetness and more acidity like a sake yeast yeast yeast.
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It has a mildly sweet flavor with a thick texture.
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As the name suggests, this is a dry sake that takes the high road. It is not too sharp, but has a clear umami flavor that spreads softly and is well integrated.
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It has a clear soft umami at room temperature. It has a surprisingly strong sense of sharpness.
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Petit fresh, clear and tasty. The sharpness is also gentle.
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