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A blend of H28BY and R1BY, served warm.
The color is a golden yellow. It has a mild burnt taste and a sharpness with acidity.
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The first Yamasan Masamune was a heated H30BY. It was procured in Shimane.
The color is a pale yellow. It has a soft candy-like sweetness and umami with a good sense of maturity, and it is sharp with the acidity of Yamahai. It is delicious.
Japanese>English
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2022BY was served warm.
It has a good balance of soft rice sweetness and umami and sharpness. The sense of maturity is slight and it is generally gentle and easy to drink.
Japanese>English
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2023BYを燗にて。
熟成感は乏しく、低アルの軽快感があるので飲みやすい。菩提酛の酸伴うキレは優しめで70%磨きとは思えない柔らかい旨味があり、良い意味で杉錦らしくないように思う。
これまで飲んだ杉錦の中ではいちばん好みかも。
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R4BY in warm water. The color is slightly yellow. Slightly acidic with a clear taste.
Japanese>English
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Warmed up. by is it 2019? Amber in color. It has a sense of maturity, but the acidity of Yamahai is strong.
The acidity becomes milder when paired with Karimori (photo #4), which is pickled with Yonemune's sake lees.
Japanese>English
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This is the first Ariiso, a 50% polished sake with a good umami taste from the palate including a sense of clarity. Although it is jun-dai, it is not flashy, and although it has a slightly raw feel, it is not rough and has a calm taste, making it a good sake to drink during meals.
It has been a long time since I have had a cold sake that is unexpected in a good sense.
Japanese>English
まーつ
The owner recommended a very rare sake that is not on the menu.
We were served a very rare sake that is not on the menu.
As you can see from the label on the back
As you can see from the label on the back, the sake is made with great care and enthusiasm.
and enthusiasm for sake brewing,
As a drinker, I was ready to savor the sake.
A famous winery in Nagano produces a very small amount of sake in the winter after the wine production is finished.
The sake is produced in very small quantities during the winter season after the wine production is finished.
You can't imagine it from the bottle and label.
The bottle and the label are not what you would expect.
From the moment you drink it, you can feel both white wine and sake.
The taste and acidity are both white wine and sake.
The umami and acidity of the sake was like a hybrid of white wine and sake.
It was like a hybrid of white wine and sake.
Japanese>English
まーつ
First ORIGAMI Nama-zake
The one that you have to be careful not to blow out when you open the bottle.
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まーつ
First Shimane Sake
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Rumiko!
The first brand of sake that I found tasty.
This time it was a very dry sake with a sake strength of +14!
It was a taste that complimented the snacks!
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まーつ
First Fukuoka Sake
Cute label!
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まーつ
We had our first Yamahai.
It is dry and goes well with food!
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まーつ
Junmai made with Omachi, a sake brewed using the raw yeast method.
Also recommended by the owner and served hot!
It also goes well with yakitori!
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まーつ
First time to drink sake made from the traditional sake yeast yeast yeast with hot sake recommended by the owner!
It goes really well with yakitori!
Japanese>English
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R1BY in warm water. The color was brown. Memory is doubtful, but there is a note of burnt and mildness.
Japanese>English
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H30BY was served warm. The color is amber.
It has a soft caramel-like sweet flavor and is irresistibly delicious. Personally, it was the best I had that day.
Japanese>English
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R1BY was served warm. The color is pale yellow.
It has a soft sweetness and sharpness in spite of its sake strength.
Japanese>English
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R4BY was served warm. It has a soft nigori graininess, but also has a sharpness.
Japanese>English
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2018BY in warmer temperature. The color is a light yellow.
The taste is basically dry, with a sake degree of +11 even when heated, but with a hint of maturity and a sharpness accompanied by the acidity of the sake's nama yeast.
Japanese>English