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Take the first sip. It has a clear, clear umami and a sharpness with bitterness. The overall impression of bitterness is strong, and the taste is of a refreshing sake type.
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It is similar to the Mishio that we drank just before, but this one has a stronger apple flavor and is quick and easy to drink with a moderate bitterness.
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First Bishio.
It has a clear, apple-like sweet flavor that quickly fades away with a slight bitterness. In general, the taste is clean and cohesive, as is typical of 50% polished wines.
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R4BY. it has a firm flavor and good sharpness typical of Chochin. it is generally heavier at 17%.
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I get a mouthful. It has a clear sweet-tart flavor, but is it lychee? Strawberry? The sweetness is moderate and does not interfere with the meal. The sweetness increases as the temperature rises.
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It is fresh and has the fresh citrusy acidity that is typical of Senkyou, but I feel that the orikori rounds out the acidity and makes it easier to drink. Personally, I like the balance.
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It has been a long time since the last Hidakami since the autumn harvest a year ago. The clear flavor is super clear and crisp.
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The wine had a good freshness because it was open. It is crisp and sharp as it is called "super dry".
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The first sip is served. It has a very clear flavor that is typical of Hiyoroki. It does not have the roughness of nama-shu, and the faint freshness of the aftertaste is typical of nama-shu.
I finally got to try Hayamoto's miso nikkomi udon noodles (with garlic) recommended by takeshon-san 😆(4th photo).
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takeshon
Hayamoto, I wish I could go - I'm especially craving it this time of year 😋.
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takeshon, you must be craving for miso stew in winter 😊.
I was also curious about the winter special with oysters 😄
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It is clean and light, with a soft, sweet flavor that quickly disappears. The fruitiness is subdued, but if I had to guess, I would say it is muscat or melon. In general, it has a light mouthfeel.
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Clear mouthfeel. It has a clear, subtle umami flavor and is crisp and clean. It gives the impression of being a calm, light, dining-quality sake.
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It has a soft, delicate mouthfeel that is typical of a wine made from ogara-mi (rice cake). It is light and has a subtle peachy sweetness. It has a gentle taste typical of spring sake.
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Kure because it uses local Kure City's Hachitan Nishiki. Just as it should be.
It has a clear and refreshing mouthfeel. It has a subtle umami flavor, but when it is cold, it is very light. As the temperature rises, the mouthfeel becomes softer, but it is still light.
I think the sharpness is gentle for Houken.
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Here is another mouthful.
Clear, clear mouthfeel. It is low in alcohol and light, but not watery. The sweetness and umami taste is a true Kido.
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The first sip is served.
Since it is the first sip, it is very fresh. It has the roughness of an unfiltered first pressing, but it comes together with a clear yet deep umami and a sharpness with bitterness that is typical of Gohyakumangoku.
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Crisp, sharp and crisp, typical of Hidakami, from the mouthfeel with a hint of sweetness from Aizan. In general, it is clear and refreshing.
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Bottled last November.
It has a mild flavor that is out of my image of Tenpoichi. As the temperature rises, it becomes more crisp, and if I may say so, is that what makes it unique to Tenpoichi?
There is a slight alcohol taste that is similar to that of nama-zake. I got the last bottle, so it may have been fresher on the first sip.
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Clear and crisp mouthfeel. It tastes spicy and sharp and very sharp. As the temperature rises, it softens and the flavor increases, but the sharpness is still there.
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It has a clear, soft melon-like sweetness and flavor. There is a slight freshness and a slight alcohol taste that can only be achieved by single-bottle firing.
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