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2016BY, so it's been laid up for about 8 years 🤔.
The color of a sports drink.
A little bit of the smell of aging on the nose. Not that strong, so I guess it's okay 😉.
The sweet flavor gives it a sense of maturity, and the depth and thickness you sense from the coloring.
It does not have the stickiness often associated with old sake, but has a light, walnut-like feel down the throat.
It has character😊.
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100% Miyamanishiki from Nagano Prefecture🌾.
I thought it's been a while since I've had a Miyamanishiki Nagano sake 😄.
It has a delicious rice flavor and a sweetness reminiscent of walnuts.
I thought it was not too sweet for Miyamanishiki 🤔.
I think it's a bit astringent in the aftertaste.
I have the impression that it's a dry type of sake with a good astringent taste.
Another new sake experience 🤩.
Hi Hiro, good evening 😃
We had a Jun Dai of Kitashinryu Miyamanishiki a while ago 😋 and at the time I thought it was a bit peculiar 🤔 but maybe the astringency made me feel that way... I see what you mean about the dry taste with a good astringency!
Thanks for your comments, Jay & Nobby 😃.
I found the flavor and astringency to be the best for me 😄.
I looked at Jay & Nobby's post again and I see that the soba changes the taste. I can expect it to be a great food wine 😊.
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Sweetness of rice and umami with a core.
The aroma is ginjo, but the finish is clear and clean 😄.
I read the back of the bottle, and I'm not sure if I understand what the word "elegant" means 😅... 😅.
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The sweetness and acidity are well balanced.
It has a matured feel, but the acidity makes it feel refreshing. The slightly carbonated 🫧 also helps to make it more refreshing.
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100% Miyamanishiki🌾.
It has a creamy sweetness and the umami of rice that is typical of junmai.
It has a slight viscosity, but it's not too persistent in its mellowness.
Outside drinking.
The pink label caught my eye, so I drank it.
The rice used is 100% Tajima strong.
I guess this is the first time.
The color is clear.
When poured into a glass, it has a creamy sweet aroma. If I were to use an analogy, it would be creamy like cheese.
In the mouth, it has a peachy sweetness. It is not persistent, but moderately sweet.
As you savor it, the bitterness mixes in, and it is refreshing.
It is easy to drink with just the right amount of sweetness and mouthfeel.
I can see why it is so popular. ☺️
Outside drinking.
100% Omachi
The label with a shimenawa rope has a big impact: ❗️
The color is clear.
The aroma is not too sweet like apple.
When you taste it, it has the sweetness of apple. It also has a sourness.
Perhaps because of the acidity, the mouthfeel is not persistent, but rather refreshing.
There is a slightly bitter aftertaste.
I thought it was a well-balanced sake.
Outside drinking.
Produced in Sakura City, Tochigi Prefecture
Domaine Sakura, 100% Yamadanishiki
The color is white and lightly cloudy.
When poured into a glass, it is full of sweet and sour aroma.
The mouthfeel is sweet and sour with a hint of apple-like sweetness.
After drinking, there is a carbonation sensation on the tongue.
It has a good balance of sweetness and sourness, making it easy to drink.
Drinking outside.
Nice restaurant with bright interior and good service from the staff.
The color is clear.
A little smell of cemedine.
The mouthfeel is clean and mild.
When you taste it, you will feel the alu sensation. Afterwards, there is a lingering taste of bitterness and astringency.
Classic, but not strong on the palate.
If you are tired of sweet sake, I recommend this one 🍶.
