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Warmed. The rich umami of the warmed sake expands, but it also finishes crisp and clean, as is typical of Aruzoe. Well balanced.
Japanese>English
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やす☆
It has a clear, jungin-like flavor with a good core of umami and good sharpness.
Japanese>English
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A small support for the disaster-stricken areas.
It has a melon-like, mildly sweet flavor typical of Omachi. It has a hint of a raw sake feel, but it is not too heavy and easy to drink due to the beauty of the 55% polished finish.
Japanese>English
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The first Miyamasugi.
It has a slightly heavy, umami taste on the palate. Although the alcohol content is high, the 60% polished finish is clean, and the heaviness and the aftertaste of the sake are well balanced.
Japanese>English
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As the name suggests, it is light and dry, with no sweetness. It is refreshingly light and crisp, with a crisp finish. Although it is alky, there is no sense of alcohol. When the temperature rises, it becomes a little softer.
Japanese>English
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Warmed.
It has a mellow flavor that is typical of heated sake, but it also has a sharpness with the acidity of a sake made from the traditional sake brewing method.
Japanese>English
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It has a clear, fresh acidity and a clear, soft flavor.
Japanese>English
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As the name "super-hot" implies, the wine is crisp and refreshing with a refreshing acidity. The freshness of the wine is modest, perhaps due to the fact that it has been open for some time.
Japanese>English
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The first Hida-no-Hana was served warm.
It has a mild, gentle, and beautiful flavor that you would not expect from a 90% polished sake, and it has a nice sharpness. It is an interesting sake that is surprisingly good lukewarm (less than 50℃).
Japanese>English
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It has a clear, mellow flavor with good sharpness. A stable Seven Spears.
Japanese>English
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This is the first Karegawa.
It has more umami than Sashi from the same brewery, but it also has a light and refreshing taste, which is typical of Gohyakumangoku. This is also an easy-drinking mid-meal sake.
Japanese>English
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First time dashing.
It has a subtle umami flavor and is crisp and clean. It is not too sharp and easy to drink, even though it is called super-harsh with a sake meter of +10.
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Shikishima黒松敷嶋 愛知限定
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Aichi limited version with old label.
It has a refreshing mouthfeel. It has a good umami flavor and is crisp with acidity. The taste is typical of Shikishima, but the 16% alcohol content gives the impression of being light for Shikishima.
Japanese>English
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It has a clean and smooth mouthfeel that is hard to believe it is 80% polished. It has a subtle umami flavor and a crisp, clean taste, and is generally a light-bodied style.
Japanese>English
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Elegant, gentle sweetness and flavor typical of 50% polished wines. The freshness of the once-brewed sake is not so impressive.
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The classic one.
The usual juicy fruitiness. Stable taste.
Japanese>English
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It has a refreshing mouthfeel. When chilled, the crisp acidity is assertive, and as the temperature rises, a soft umami flavor emerges.
Japanese>English
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Mildly sweet and delicious. The acidity is a little strong for a Mimuro cedar, giving the impression of being sharp.
Japanese>English
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Tasted again on 12/23 at small bar Yui. It has a smooth and mellow flavor with a glossy sheen. It also has a hint of acidity, but it seems to become less pronounced as the temperature rises. It was easier to drink than the last time, perhaps due to the passage of time.
Japanese>English