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Hikoson bottled in 2001, served warm. The color is golden.
It has a delicious candy-like, caramel-like sweetness with a slight smokiness.
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It has a soft umami flavor when heated. It is softer than Zansho, which was drunk just before, but also has a sharp taste.
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R2BY in warm water. The color is slightly yellow.
It is dry like Kitajima and has a strong sense of sharpness even when warmed, but the warming seems to increase the soft umami.
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30BY heated up to a gan. The color is slightly yellow. It has a sense of maturity and a soft sweetness that is not typical of a 90% polished sake, but it also has a sharpness to it.
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Warmed. It has the mildness of warmed sake, but is rather refreshing. Good sharpness.
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This sake was warmed for the first time in about two years. The warmed sake gave it a rounded matured taste, a gentle acidity, and a crispness.
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H9BY warmed up. The degree of discoloration on the bottle tells the age of the sake. The color of the sake is reddish, beyond yellow. It has a delicious caramel-like sweetness.
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R2BY was served warm. It has a crisp, strong acidity that is typical of a sake yeast yeast yeast.
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R2BY was served warm. It has a mild umami and crisp acidity.
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I heated up a bottle of H29BY. The temperature is lower than Taketsuru's, and it has a mellow flavor.
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The last of the Taketsuru Festival was the 2016 BY, which was served warm and was the most refreshing and elegant of the three.
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2014BY. also mellow at gun temperature.
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2016BY was heated to 75°C. Raise the temperature to 75°C and the umami opens up.
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Warmed. Soft umami and the acidity typical of a nakamoto coexist.
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Warmed. Quite robust.
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It's a warmed-up version. The only word on the bottle is "Ikashizushi", so we don't know the specs. It has a stronger flavor than the one I drank just before.
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Warmed up, it has a smooth, soft taste that you wouldn't expect from 90% polished rice.
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