Timeline
やす☆This sake is made by Sawada Sake Brewery, which is not found even in Aichi. The color is a light yellow.
When heated, it has a delicate umami and a good burnt taste that you would not expect from a 90% polished sake, but it also has a sharpness with acidity. やす☆R3BY in warm water. The color is pale yellow. It has a mild, soft sweet umami of rice and a sharpness with the acidity of the sake. やす☆When heated, it has the mellow umami of a jungin style, and it quickly becomes crisp and clear as a super-harakuchi. やす☆2019BY in warmer temperature. Light yellow in color. Umami with a soft sense of maturity and a sharpness with acidity similar to a sake yeast yeast. やす☆Warmed to lukewarm, it has a strong impression of the soft acidity of nama-shu. It has the freshness of nama-shu, but as the name suggests, it is also mild. a79yrodNewly heated sake with zodiac sign label a79yrodWarmed, soft, a little lactic acid a79yrodHiyoroshi" means hiyaoroshi from two years ago, so it is not hiyaoroshi anymore. a79yrod20%, so it is well watered and heated. a79yrodDid it happen by chance? Extravagance. Rice polishing ratio 98%, strong acidity a79yrodCombine the steeped mirin and jasmine tea with the dessert. a79yrodElegantly sweet sake brewed with sake, Kijoshu あちょおI was able to compare the H27BY and H29BY by heating them up.
Nigori sake matured. Mamy color. Great twisted feeling. Gentle rice potage soup with mirin. Umami flavor. The older the age, the more miso feeling comes out. First time feeling. あちょおWe had it warmed up.
Polishing ratio 90%!
The rice has a delicious umami flavor.
Even though it is 90%, it is mellow with little bitterness. あちょおEn no Mai Polishing ratio 55
Juicy and fresh, but
Pear, loquat, banana, and a sense of maturity like mirin in the back.
I was served it with a melon called "banana makwari" and it was great combined with the ginjo aroma. RecommendedContentsSectionView.title
