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The freshness of the sake is moderate despite the fact that it has been open for some time. It is clear and glossy with a melon-like sweetness and flavor.
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It has the cleanliness of a 35% polish and the clarity of an alsobe.
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It has a soft, clear, sweet-tasting sensation, but the flashy sweetness is moderate for Hana Yuu.
4,000 yen for drinking all this 😅.
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It has a soft, gorgeous, clear, sweet and tasty taste that is typical of 30% polished Kudokitate.
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Melon-like sweetness and flavor with a glossy sheen. The deep umami of Akaban Oumachi can be felt. It is not very fresh.
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Sweet aroma typical of Nabeshima. The taste is fresh and clear. The sweetness is moderate, but the 40% polished finish is beautiful.
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2019BY. low sweetness, probably because it's aged. It seems to have little taste. Maybe it is a sake that should be drunk without letting it sit.
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Pineapple aroma typical of Hana-yosu.
The freshness is subdued, perhaps because the bottle has been open for some time. Although it has a pineapple flavor, it also has the refreshing feeling typical of Gohyakumangoku, giving the impression that it is easy to drink.
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The combination of Houken and Sake Mirai, which somehow has a mismatched image.
The aroma is subdued. It has a clear and refreshing taste like Houken, but it also has the softness of Sake Mirai.
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Gorgeous aroma. It is sweet and delicious, with a strong impression of fruity sweetness reminiscent of apples and melons.
Although it is raw, it is not too rough and has a beautiful flavor typical of 50% polished sake.
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Smooth mouthfeel. The overall taste is clean and refreshing, with a hint of sweetness and deep umami from Aizan.
It is a sake that can be enjoyed on its own or as an in-between-dinner drink.
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Tasted again at Yawaragi on August 10, 2011. No sense of aging, with a deep, glossy, grape-like flavor.
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On the last business day of the year at Yawaragi, it was 4,000 yen all-you-can-drink, so I drank a variety of drinks.
First, Yamamoto. The aroma is moderate. It has a clear and refreshing flavor.
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Warmed to 50°C. It has a lustrous umami flavor with a strong sharpness accompanied by the acidity typical of Hanaboe.
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Probably the first Jikin Aizan.
It has a clear sweet and umami taste, which is typical of a 50% polished sake, and at the same time, it is very crisp and clean. The taste is too beautiful.
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A room temperature alsobeer version given to us by the master for comparison. It is also delicious.
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First time in Gayama. Fruity banana aroma.
It has a clear, silky, sweet and delicious taste that is typical of 35% polished wines. The taste is exactly what one would expect from a 35% polished Tokubetsu A Yamada-Nishiki.
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It has a clear mouthfeel with a hint of matured flavor. It is said to be a sake between summer sake and hiyaoroshi, but the impression is similar to hiyaoroshi.
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The balance of the 90% polished rice is easy to drink. The aroma has a hint of sake yeast, but is it my imagination?
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Pineapple aroma. There is a sense of gas. Sweet and juicy with a softness of orikara, and a sharpness with bitter acidity. The balance is as expected, and it is delicious this year as well.
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2016BY. barley tea like color.
I prefer it chilled as the aroma disappears when heated and the acidity and umami don't develop as much.
I had always assumed that aged sake is easier to drink and prefer it warmed up, but this was an exception. The back of the bottle says it's good warmed up, but...
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