やす☆
Etsukaijin, H26BY, warmed up. The color is pale yellow.
Mild caramel-like sweetness, with a sense of maturity and sharpness.
Japanese>English
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やす☆
I compared it with R4BY, but this one is not as full-bodied and has a stronger sharpness.
Japanese>English
やす☆
It has the cleanness and softness of jungin and the sharpness of the acidity from the sake yeast. It has little of Tsuchida's character.
Japanese>English
やす☆
The first cup of the Tsuchida Festival was the first Honor Kunimitsu at room temperature.
It has a mild umami that you would not expect from a low-polished rice, and the acidity from the sake's sake yeast gives it a sharpness.
Japanese>English
やす☆
First koikuma.
The color is pale yellow. At room temperature, there is not much sense of maturity, and the acidity of the sake is strong.
When heated, it has a mildly sweet and umami taste, but also has a sharpness with acidity. We definitely prefer it warmed.
Japanese>English
やす☆
This is the 600th check-in this year.
This is a regular sake that was bought at a supermarket in Aomori.
It has a refreshing lightness and a faintly pear-like fruity taste.
Japanese>English
ジェイ&ノビィ
Hi, Yas☆-san 😃
600 bottles this year is amazing ‼️ the amount you drank, but well counted 🤗It's good that you can buy Hato Masamune at the supermarket 😋.
Japanese>English
やす☆
Good evening Jay & Nobby 😊.
I don't think it's a matter of drinking a few, but you drank a lot 😅.
I think this Hato Masamune is only sold locally 🍶. I think 🍶.
I hope you have a happy new year ✨.
Japanese>English
やす☆
This is also the first time I have seen Katsuma Aruzoe at room temperature.
It has a soft umami with a hint of maturity and a clean crispness that is typical of Aruzoe. It has a similar impression to the Shichibonjari that we drank just before, but it has a sense of maturity due to its age.
Japanese>English
やす☆
An unfamiliar Shichibonshari Aruzoe at room temperature.
It has a soft flavor typical of Shichibonjari and a refreshing sharpness typical of Aruzoe. As the label suggests, it has a classical taste, but with a good balance.
Japanese>English
やす☆
Next is Ki-nen. This one is heated.
The color is a slightly lighter brown than the Ox year. It has a mild, gentle flavor and a gentle caramel-like sweetness. It has a smoky flavor, but it is more subdued than the Ushi-nen.
Japanese>English
やす☆
Re-drank at the same restaurant on 8/13. Impression was the same.
Japanese>English
やす☆
I had only had the Year of the Rabbit limited edition blend, so I tried the Year of the Ox.
There were only a few left, so I was served it at room temperature only. The color was brown. It is mild even at room temperature. The smoky aftertaste is irresistible.
Japanese>English
やす☆
Although it is a 20BY, there is no sense of aging, and the taste is rather elegant despite being 80% polished. It is easy to drink at room temperature and not bad. When heated, the soft and gentle flavor opens up.
Japanese>English
やす☆
Also at room temperature. It has a clear mouthfeel. The sharpness with a firm sense of umami and lime-like acidity is typical of Shikishima. Shikishima and Dewa Sanzai are a good match.
Japanese>English
やす☆
Maikaze version of Shin Tsuchida. Mouth opening at room temperature.
Smooth mouthfeel that is hard to believe it is 90% polished. It has a thick, moderate umami and finishes with a Tsuchida-like acidity.
The fact that it has a firmness that is typical of low-polished rice, while at the same time having little cloying taste, is a credit to Tsuchida.
Japanese>English