Timeline
やす☆The first brewing forest in a long time.
It has a cloudy white appearance. It has a clear, crisp acidity and a slight nigori-style graininess. In general, it is a light and easy-drinking sake.
I was able to drink more than 6 glasses as much as I could. やす☆It has a subtle sweetness and umami, but the crisp acidity is noticeable for a Mutsu Hachisen. In general, it is clear, light, and crisp.
It should have been drunk earlier in the bottle. やす☆It is mildly sweet and delicious, similar to the Tenga Nishiki we had just before, but the Tsururei has more sharpness. やす☆Thick texture on the tongue. It has a rich, mellow, and profound flavor.
I should have drunk it more toward the end of the bottle. やす☆It has a mild, juicy, grape-like sweetness. やす☆It has a soft umami taste of rice, but as the name "dry" implies, it is crisp and clean.
I was surprised to see Tobiroki in the lineup for 2,000 yen per hour (photo #3). やす☆It is fresh, crisp, and sharp. As the name suggests, it is the driest Mikotsuru I have ever had. やす☆Smooth flavor typical of Nabeshima with a clean aftertaste only possible with aluzoe. No sense of alcohol.
No outstanding characteristics, but it is a sake that can be easily matched with a variety of meals. やす☆The clear flavor that spreads and quickly finishes is typical of Tenpoichi. The gentle, subtle sweetness is typical of spring sake. 無濾過生原種Out drinking after a long time
Good snacks and good sake is the best👍.
I don't have a picture of the snacks 😂. RecommendedContentsSectionView.title
