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R3BY was served warm. Not much of an aged feel, but a mellow, good umami flavor with a nice crispness from the warmed sake.
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It is fresh and has a good thickness and sharp sharpness. The sake level seems to have been higher than intended, but the lack of sweetness and heaviness, which is common in Takanoyume, is a good impression, and it is good as a food sake.
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The owner of KANZAKENOJO in Fukushima commissioned Moriki Sake Brewery to make this sake. The unfiltered, unpasteurized, raw sake made from the original yeast is a rarity for Moriki Sake Brewery.
It has a clear, crisp mouthfeel that is hard to believe that it is low-polished, and it finishes with the crisp, fresh acidity of the nama yeast. The freshness is moderate, but the roughness of the sake is there.
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Extra. We were curious about the sake made by the toji who was transferred from the Taketsuru Shuzo brewery, so we had some.
It has a strong shochu-like alcohol taste and has not matured enough yet. I would like to drink it in a few years.
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H30BY was served warm with added water.
The color is pale yellow. It has a mild mouthfeel, with a hint of maturity, firmness, and sharpness. It has a softness that is hard to believe for a sake degree of +15.
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Warmed. Slightly yellow in color. It has a mild, glossy, candy-like sweetness, with a burnt and sharp taste.
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It has a sense of maturity, but is surprisingly clear and easy to drink even when cold. Although it is matured, it has a lingering freshness to it.
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To enjoy the afterglow of the sake go-around, we went to the Yamamori Sake Brewery Festival yesterday.
It has a melon-like mild sweetness with a slight thickening, and the 60% polished finish is clear.
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2015BY in a warmed glass. The color is a slightly dark yellow.
Warming gives it a soft sweetness that one would not expect from a sake with a sake strength of +13, and a sharpness that is typical of Kitajima.
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2018BY in a warmed glass. Slightly yellow in color.
Even when heated, it has a crispness typical of Kitajima with a Sake meter of +11 and a good sharpness.
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It seems that they tried to make the sake shown in the third and fourth photos this year, but were unable to achieve their goal.
It has a mild, candy-like sweetness, but it does not have a sweetness that is overpowering and disappears quickly.
It may not be reproducible, but it is delicious.
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The first Hochozuru.
Fresh and refreshing on the palate. A moderate umami flavor comes in and then quickly fades away.
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Warmed up. Soft umami and sharpness that you would not expect from a 90% polished sake.
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This is the first Hachitan-Nishiki sake I've had. It has a freshness typical of nama-shu. It has a crisp, yet lustrous flavor with a good sharpness.
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Modest freshness. It has a clean, clear flavor and Shikishima's usual lime-like acidity.
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It is clear and has a melon-like sweet and savory taste. The roughness of the raw sake can also be felt a little.
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H30BY was served warm.
The color is light amber. It has a clear flavor that is typical of Gohyakumangoku, with a slight sense of maturity. When it is cooled down, it has a sharp taste.
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