やす☆
2019BY in warm water. It is a sake with no yeast added.
The color is yellowish. It has a strong sharpness with acidity from the sake yeast. Sake with a strong sense of maturity.
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やす☆
The first Hirotogawa Jun Dai in a long time.
The wonderful silky feel of 45% polished rice is impressive. It has a soft umami flavor and disappears nicely.
Japanese>English
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Clear mouthfeel with a good firmness. A food wine type.
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It has a clean, clear flavor that is hard to believe it is a Yamahai aged sake, and is easy to drink. The acidity of Yamahai is also gentle.
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First time for the first time for the first time for the first time for the first time for the first time for the first time.
Fresh and crisp with a crisp acidity. The flavor increases as the temperature rises.
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It has an elegant sweetness and flavor reminiscent of melon, which disappears quickly. In general, it has a soft and gentle taste, which is typical of female brewers.
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ゆかちん
Good morning, Yasu☆-san! I also drank the same one 🍶I'm drinking it at home while thinking 😋 that it's just a popular drink now!
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やす☆
Good morning, Yucachin 😄
We had the same drink 😆.
Enjoy drinking your favorite alcohol at home 🍶✨.
Japanese>English
やす☆
First Nishi-no-Seki.
When served cold, it is heavy and closed with a firm umami. Warmed, it has more sweetness and soft umami. Clearly prefers it warmed.
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First Eikun. It has a similar feeling to Kaorucho, which we drank just before, but is a little lighter. It has a refreshing yet good umami flavor, and seems to be good as a mid-meal drink.
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First Kaorucho. The mouthfeel is refreshing. It has a slightly heavy umami taste at the end and finishes quickly. It seems to be good as a food sake.
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It has been a long time since I have had a KAGIYA.
It has a light, clear mouthfeel with just the right amount of umami that disappears quickly. As the temperature rises, it becomes more robust.
A truly versatile all-purpose food sake that is easy to drink without any peculiarities.
Japanese>English
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It has a freshness and firmness, and finishes with an acidity that is typical of a sake made from the traditional sake brewing method. It looks good even when heated.
It is quite different from the fast brewed jungin we drank the other day.
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Katsuyama, which I wanted to try.
It has a clear and refreshing taste. It has a subtle umami flavor and is not too sharp. It seems to be best at room temperature.
I had imagined it to be gorgeous, but it was more like a classic.
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It's been a long time since I've had a Ryoukai. This is the first Junmai since the last time it was alsobeared.
It has a clean and crisp taste with a good sharpness. As the name suggests, it is a dry sake.
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Clear and moderately tasty. It also has a juicy feeling reminiscent of the Masamune instrument. There is also a juiciness reminiscent of instrumental Masamune. There are no outstanding characteristics, but it does not seem to interfere with meals.
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I have a mouthful. The picture shows a little, but there is more water than usual.
It is fresh, crisp, and clean. As the name suggests, it is dry, but perhaps because of the orikomi, it is not sharp and crisp, but has a soft and clear umami flavor.
Japanese>English
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The first impression is fresh and juicy as the bottle was opened the day before. The juicy feeling is reminiscent of tasyu (rice wine). It has a moderate umami flavor and finishes with a hint of acidity.
The image is more modern than hi-ire, and the impression is quite different. If you want to drink it on its own, I would recommend the Nama Sake, and if you want to drink it during a meal, I would recommend the Hi-ire Sake.
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It is refreshingly umami and dry when chilled. It is similar to Kagatobi, which we drank just before, but this one is easier to drink without any peculiarities. I prefer it when the temperature is higher.
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The first Kagatobi.
Aroma: Semedai type. It has a firm umami flavor with a touch of astringency, but it is crisp and clean. As the temperature rises, the astringency subsides and it becomes easier to drink. It is also good when heated.
Japanese>English
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It has a soft, slightly mellow, pineapple-juice-like sweetness and juiciness.
The rice is different from last year, but the impression of sweetness is still strong.
Japanese>English
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When cold, it has an impressive sense of clarity and crispness that is typical of Kurei. As the temperature rises, the mild flavor increases and the hiyaoroshi character comes out. Good as a food sake.
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