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First Kidoizumi in a while, served warm. The acidity of the Yamahai is very impressive.
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やす☆
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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Tetorigawa is a long time coming. It has a clean, crisp mouthfeel with a subtle, soft umami flavor. Although it is said to be dry, the sharpness is gentle.
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The first Tenmei Yamahai I ever had was served warm.
It has a clear, mellow sweetness and umami, but it has the thinness typical of 55% polished Tenmei, and I personally would like it to be more robust. The sharpness with acidity of Yamahai is very pleasing.
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The juiciness typical of this brewery is still there. It has a mild umami flavor that is slightly classical.
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It has a clear and smooth mouthfeel, with a soft flavor and good sharpness typical of a 60% polished sake. This sake is also suitable for a mid-meal drink.
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It has been a long time since I last tasted Eiko-Fuji.
As the name "dry" suggests, it has a clear and light taste, but the umami of the rice can also be felt, which may be due to the 80% polished rice. It is certainly dry for an Eiko-Fuji, but it is not too sharp and easy to drink as it has a Sake meter value of +2.
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