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立葵

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Shikishima1歩目原酒
alt 1alt 2
立葵
36
やす☆
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.
Japanese>English
Niseko特別純米生酛
alt 1alt 2
立葵
40
やす☆
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.
Japanese>English
takanoyumeALL NAGOYA純米吟醸原酒生酒中取り無濾過
alt 1alt 2
立葵
41
やす☆
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.
Japanese>English
あるがまま生酛原酒生酒無濾過
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立葵
42
やす☆
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.
Japanese>English
月の井Vinaiota純米生酛原酒
alt 1alt 2
立葵
39
やす☆
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.
Japanese>English
むーんれいかーConcept No.770純米原酒無濾過古酒
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alt 2alt 3
立葵
41
やす☆
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.
Japanese>English
takanoyume607純米原酒無濾過
alt 1alt 2
立葵
41
やす☆
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.
Japanese>English
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立葵
34
やす☆
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.
Japanese>English
Kitajima純米生酛無濾過古酒
alt 1
alt 2alt 3
立葵
35
やす☆
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.
Japanese>English
Rakunoyo四段米入れ過ぎ仕込み原酒
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立葵
36
やす☆
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.
Japanese>English
Bouchotsuruおにぎりシリーズ 山菜おこわ純米原酒生酒無濾過
alt 1alt 2
立葵
38
やす☆
The first Hochozuru. Fresh and refreshing on the palate. A moderate umami flavor comes in and then quickly fades away.
Japanese>English