やす☆
It has a mildly raw and sweet flavor.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
やす☆
Ethyl caproate type aroma. Clear apple-like sweetness.
Japanese>English
やす☆
The clarity of 40% polished rice, the juicy grape-like flavor typical of rice wine, and the acidity of Yamahai coexist.
Japanese>English
やす☆
It has a beautiful flavor typical of 45% polished Jikin. The sake has a clean flavor typical of 45% polished Jikin, but the sake's sake yeastiness is not so strong.
Japanese>English
やす☆
A modest support for the disaster-stricken areas.
It has a clear, soft flavor and is crisp and clean. It is heavier when the temperature rises. It is good as a food sake.
Japanese>English
やす☆
Lychee? Clear fruitiness like lychee, deep flavor and sharpness.
Japanese>English
やす☆
Lemon-like acidity is impressive again this year. The taste is generally light.
Japanese>English
やす☆
A small support for the disaster-stricken areas.
Soft and clear flavor and sharpness from 50% polished rice. It is a pure Dai Dai, but it is not flashy and has a classical taste.
Japanese>English
やす☆
R1BY. 55% polished with a clear flavor and sharpness with acidity. There is not much sense of maturity, but it has a sense of gravity typical of San'in sake.
Japanese>English
やす☆
A souvenir from someone who went to Sado Island.
It has a clear gaseous taste even though it is fire-aged. It seems to be the most sharply made Garakudai, and is a light, dry sake that is crisp and clean.
Japanese>English
やす☆
Fruity aroma of ethyl caproate type. It has a clear apple-like sweetness, and as the name suggests, it has a silky taste that is typical of 47% polished wines.
Japanese>English
やす☆
The strawberry-like sweetness of Aizan mixed with the acidity of mizu-hashiroshi gives a sweet and sour impression.
Japanese>English
やす☆
When served cold, it has a heavy mouthfeel. When heated, it has a candy-like sweetness and a sharpness accompanied by the acidity of Yamahai.
We had it with seared squid (photo #3) as a set of Funauta in memory of Aki Yashiro.
Japanese>English
やす☆
It has a subtle freshness and banana-like sweetness.
Japanese>English
やす☆
Ethyl caproate aroma. The fresh and beautiful apple-like sweetness is typical of Shinshu Kamerei.
Japanese>English
やす☆
The first Sogen in support of the modest disaster area.
Aroma including a sense of alcohol. It has a firm sense of umami, a sense of raw sake, and a sense of alcohol.
Japanese>English
やす☆
The sweet and tasty Muscat-like sweetness that is typical of Omine is impressive.
Japanese>English
やす☆
2017BY in warmed water.
It was hard to discern the color of the sake cup, but it was slightly yellow? The warmed sake was mellow but also sharp. It has a sense of maturity, but it is surprisingly subdued.
Japanese>English
やす☆
A small support for the disaster area.
Slightly alcoholic aroma. It has a slightly thickened, firm, and unpasteurized sake flavor. As the temperature rises, the mild, candy-like sweetness increases. It may be good warmed up.
Japanese>English
WOM
Yasu⭐︎. Nice to meet you & thanks for the Noto sake. Mr. Shirafuji, I know it will be difficult to make sake this season, but I will be back, and until then, I hope you will support sake. Thank you for your continued support.
Japanese>English
やす☆
WOM, nice to meet you. I understand that the situation at the warehouses in the affected areas is still very serious, and I wish for the return to normalcy as soon as possible.
Japanese>English
やす☆
Moderate aroma. It has a slightly fresh, clear, muscat-like fruitiness that is typical of Gohyakumangoku.
Japanese>English