やす☆
Warmed to a high temperature. Mellow and soft, with a sweet and umami taste of rice that expands and has a nice sharpness.
Japanese>English
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やす☆
Warmed. The color is almost amber.
It has a soft sweet flavor of 40% polished rice with a hint of maturity, and it is sharp with the acidity of the sake. Is the aging process giving it a candy-like sweetness?
Japanese>English
やす☆
R4BY was served warm. The color is pale yellow.
The mild sweetness developed as it warmed up. Compared to the previous day's Tamakage Tamakage, it has a gentle sharpness in spite of its sake and acidity levels.
Japanese>English
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The first Asukai was served warm.
It has a full, rich flavor that is hard to imagine from a 60% polished Gohyakumangoku sake, and it has a nice sharpness. I have never had it cold or at room temperature, but it looks good heated.
Japanese>English
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The first Senpyo was served warm.
It has a mellow, soft sweetness and umami flavor typical of a 55% polished sake. Similar to the Tenjyo we drank the same day, but with a more delicate image with a stronger rice sweetness.
Japanese>English
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H28BY. a collaboration sake between Tenju and Konkichi-do served at the Kamigata Sake World in 2009.
The color is yellow. It has a mildly matured taste and a soft sweet flavor from 60% polished rice. The alcohol content is low and the taste is generally gentle.
Japanese>English
やす☆
H23BY was served warm.
The color was not much different from the H25BY we drank just before, but it still had a stronger sense of maturity and a stronger sense of sharpness. On balance, I prefer the H25BY.
Japanese>English
やす☆
H25BY was served warm. The color is slightly yellow.
It has a moderate firmness and finishes with a slight burnt sensation. The balance is typical of Benten Musume.
Japanese>English
やす☆
The unfamiliar label of Tenjyu is a low-priced sake for everyday drinking for the local market.
Despite being a low-priced sake, when heated, it has a gentle umami and sharpness that is typical of Tenjyu. The flavor is a little weaker than the usual Tenjyu due to the bias, but it's still delicious enough.
Japanese>English
やす☆
2016BY in warmed water. The color is golden.
It has a good sense of maturity, and the robust and sturdy feel that is typical of Taketsuru is irresistible.
I drank the last of the Taketsuru again😅.
Japanese>English
千鳥足
Good evening, Yasu☆san 😊.
I confused you with Nikka Whiskey's Mr. Taketsuru 😂🙏 nice Maillard reaction✨.
Japanese>English
やす☆
Good evening, staggered feet😊.
I almost mistake it for whiskey 😅.
I tend to choose the Takekutsuru to finish off at a restaurant that promotes heated sake 🍶.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
やす☆
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.
Japanese>English
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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.
Japanese>English
やす☆
Warmed. It has the mildness of warmed sake, but is rather refreshing. Good sharpness.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
やす☆
R2BY was served warm. It has a crisp, strong acidity that is typical of a sake yeast yeast yeast.
Japanese>English
やす☆
R2BY was served warm. It has a mild umami and crisp acidity.
Japanese>English