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R4BY in warm water. The color is slightly yellow. Slightly acidic with a clear taste.
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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.
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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.
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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.
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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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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.
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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.
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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.
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R4BY was served warm. It has a soft nigori graininess, but also has a sharpness.
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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
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Warmed. It has a soft umami and a sharpness that is the high point of heated sake.
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The first step of R3BY was laid down. The first step, which we drank before, was a completely different thing since it was a draft.
It was slightly fresh, as if it had been corked the day before. It has a good umami and acidity typical of Shikishima, but I wonder if the aging process has softened the umami.
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It has a fresh and crisp summer sake feel, but also has the firmness typical of Hiokizakura.
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First Niseko in a while, 2016BY, warmed up. The color is a pale yellow.
It is beginning to have a mild and soft caramelized taste. Very good balance of sweetness and burnt, with a nice sharpness.
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