やす☆
The color is almost brown. The aroma includes a sense of maturity. Good mild candy-like ripeness at room temperature.
Japanese>English
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やす☆
The color is amber. At room temperature, it has a firm, yet crisp, fresh sake with a strong acidity. It might be better to let it sit longer.
Japanese>English
やす☆
We get a mouthful of R4BY. As the label says, it is a mixture of various sakes.
It has a slight sense of maturity and a crispness with a clear, sake yeast-like acidity. It is not too heavy and easy to drink, while still having a matured and sake yeast-like feel.
Japanese>English
やす☆
It has a clean mouthfeel and crisp and clean with light acidity. Low alcohol content and generally light like a summer sake, ideal for the first cup.
Japanese>English
やす☆
When heated, the sense of raw sake is gone and a mild candy-like sweetness is felt, which is delicious.
Japanese>English
やす☆
This one is also BY unknown but bottled in 2021. It is said to be enclosed in a liquor store. At room temperature, it is clean and refreshing like a jun-dai.
Japanese>English
やす☆
BY is unknown but seems to have been bottled in 2015. The color is slightly yellowish. At room temperature, it has a mildly matured taste and umami.
Japanese>English
やす☆
Warmed. It has a moderate sheen, but the sharpness with acidity of the sake's traditional sake making may be too strong. It might be better to drink it at room temperature as it says on the back.
Japanese>English
やす☆
At room temperature. Golden in color. The aroma has a hint of maturity.
It has a sense of maturity and mellowness, but it is different from sake for drinking, which is difficult to verbalize.
Japanese>English
やす☆
The mouthfeel has a subtle melon-like fruitiness, and without a pause, a good umami flavor arrives and finishes. The overall impression is clear.
Japanese>English
やす☆
The owner says that this year's wine is more gassy. It has been about a week since it was bottled, but it is still fresh.
The soft graininess of the oak is rather strong, but the fresh crisp acidity and sharpness with bitterness, which is typical of Kouei Kiku, keeps it from being too long. There is also a grapefruit-like fruitiness.
Japanese>English
やす☆
H14BY. the color is brownish yellow. The aroma is full of a sense of maturity.
At room temperature, it has a mild caramelized and burnt taste, with a crisp and sharp taste that is typical of the Terada family.
Japanese>English
やす☆
I had no idea there was a cooking sake, so I drank it.
The color is almost amber, and it has a clean, flat flavor that you would not expect from a 75% polished sake, and it is crisp and clean.
Japanese>English
やす☆
At room temperature, it has a refreshing mouthfeel and acidity. It does not expand well when heated, and has a strong sharpness with acidity.
Japanese>English
やす☆
2021BY. light yellow in color.
At room temperature, it has a good sense of maturity and sharpness. When heated, the mild sweetness increases and the sharpness is good. I prefer it warmed by far.
Japanese>English
やす☆
R1BY at room temperature. 80% polished, but with a firmness that is not typical of Kido. The sense of maturity is weak.
Japanese>English
やす☆
Although it is an R3BY, the sense of maturity is weak. The taste is clean, soft, and elegant, as is typical of Jun Dai. It has a sharpness with acidity, but it is moderate.
Japanese>English
やす☆
It has a light and refreshing taste with a crisp acidity from the mizu-hashiro (water yeast). 90% polished sake has a light and unobtrusive taste.
Japanese>English