Timeline
ぐがげごAlmost no aroma. There is a sense of shwashiness. It feels cloudy only for a moment on the palate, but it is a dry sake, or rather, a sake with no sweetness and a refreshingly bitter aftertaste. Personally, I don't feel the degree of 16 degrees, is it the effect of aluzochu? ぐがげごIt is not a "white sake" like most spring liquors, but rather has a pleasant white sake flavor, and the sweetness is quite subdued. The sharpness is still there. I basically like sake with a strong sweetness from the rice, but this kind of sake with a sharpness is also good. ぐがげごIt is still delicious, or at least very good.
The sweetness of the rice is well expressed, yet the finish is clean and refreshing. Slightly carbonated. ぐがげごPear sweetness, cemedine smell, slightly deep bitterness, each element is present in this sake. The balance still has room for improvement. Above average, maybe a little above. ぐがげごPear sweetness, subtle carbonation, sweet yet elegant appearance. ぐがげごWhite sake. It is well-balanced, not too sweet or heavy, perhaps due to the subtle carbonation. ぐがげごIn the mouth, one senses sweetness, but this is quickly followed by a refreshing acidity. It is delicious with a strong umami. ぐがげごSake that is very well-balanced, beautifully made, and soft.
The finish is dry and easy to drink. Junmai Ginjo of this level is good. ぐがげごIn a good sense, this sake is like hard water.
The taste is typical of Nanaken, with little sweetness and a light bitterness standing out. ぐがげごThe umami comes quickly, then there is bitterness in the back, and the aftertaste slowly fades away. I think it is really well made. ぐがげごDry, umami, and refreshing. It is already hiyayogoshi season, isn't it? ぐがげごWhile it has a gentle sweetness, it is not very mellow and has a decent bitterness in the aftertaste. It may be suitable for summer. ぐがげごThe sweetness is quite firm. The bitterness comes at the same time, so there is no unpleasant feeling.
It does not have the thin or light taste that summer sake tends to have, but rather has a robust flavor.
I was a bit surprised at the difference from the image of the name. ぐがげごThe first sip begins with a junmai-like, but slightly subdued sweetness, followed by a strong, but not overpowering, nama-hashiroshi (sake yeast) flavor. Then comes strength and finally bitterness. A good sake. ぐがげごThe aroma is mild. The aroma is mild, and the taste is rather dry and light. As it is said to be made with the ultimate in food sake in mind, the impact of sake with a slightly sour taste comes when you take a sip, but the aftertaste quickly fades away. ぐがげごI tried an Ottersai, which is too major to drink unexpectedly.
The first sip has a slight cemedine smell, but after the second sip, it is normally easy to drink and tastes beautiful. It is a well-made sake that is simply easy to drink. No wonder it sells well overseas. ぐがげごTaste of so-called white sake. Lightly acidic and refreshing. Is there carbonation too? So-called light sake. Isn't it good? ぐがげごHard, dry. Powerful and stiff and clear. A good sake. ぐがげごThe aroma is light, but the mouthfeel is watery in a good way and tastes like a pear with little flavor in a good way. If you taste it carefully, there is a bitterness in the aftertaste, but if you are not told, it is surprisingly unnoticeable. It goes well with dried bonito flakes. A sake that goes well with food. ぐがげごIt has an elegant sweetness reminiscent of refined pears and a deep after-drinking flavor that makes that Kuzuryu Doroguchi feel like a B-grade gourmet. It tastes better than Jyushidai's Honjozo, and while Junmai Daiginjo Kafuda-shu has been my favorite lately, it has lightly surpassed it. Amazing, Jyushidai. RecommendedContentsSectionView.title
