Light acidic after-taste with bitterness. The taste is different, but it reminded me of the sweet and bitter sour taste of kiwifruit. Also, the alcohol smell bothered me a bit. Having said all that, it was a pretty good sake!
It's tart, dark and sweet! Maybe it's because of the high alcohol content, but it's also just a bit bitter. This is a personal expression, but it has a rum feel to it. The sweetness lingers on the tongue, but it's light compared to the taste, which gives a good impression. There's also a hint of acidity, which I think contributes to its drinkability!
Some aspects of the wine felt dry, but the first sip was THE sweetest sip I've ever had. Looking at the back of the label, there are ambitious words such as "New tastes will create an era, changing the era of the industry. I would love to support this É É
Fresh sake with a hint of fruit juice! It is an oregarashi sweet sake. The first impression is of juice, with a particularly slight carbonation on the palate. But surprisingly, it is not too sweet. The aftertaste is not bitter, but there is an element of that, and I think there is also a deliciousness from the ori. It's very easy to drink! É É É É É É É É É É É É É É É É É É
I drank a little of the supernatant first, but I felt the sweetness straight away, and thought it was too sweet. However, I think the balance became better with the ori.
According to the back of the label, the direction is "the ultimate food sake. It seems that they were conscious of "producing a clean and refreshing sharpness. I thought it was the kind of thing that could be drunk on its own, but as far as taste goes, it made sense!
Freshness and clear bitterness! There is a ginjo aroma, which at first gives the impression of sweetness. After that, the aftertaste recedes quickly. There is alcohol, but I also feel light acidity, and it is a clean image sake.
It has a dry but plump aspect. There's an astringency that resembles citrus. There is a light bitterness in the aftertaste, and you can feel the acidity that stimulates your tongue. It's not sweet, but there are elements of that on the palate. It is a Junmai Daiginjo, so I thought it would be clean, but the flavor remains. It is very easy to drink, and I thought it would go well with sashimi.
The rice used, Misoshiki, is a cross between Yamadanishiki and Miyamanishiki. It is described on the back of the label as a high-grade sake rice from Akita. I was told that this sake is suitable for long-term aging if not opened and kept refrigerated! I wish I could have enjoyed that one as well.
After a day, it seems to be a bit sweet!
Refreshing rice juice! Gorgeous sweetness, with a carbonation that is pleasant on the palate. The aftertaste has a soft astringency like a haze, which makes it drinkable without being sweet. Because it is 13 degrees and low alcohol, you can just drink sake App♩
Rice used is Yamadanishiki. Yamada-Nishiki rice is used, so it gives stable and delicious taste. Detailed specs such as rice polishing ratio are not specified, so I'm curious. Is it Junmai Ginjo? Compared to the "Hananouka" (cherry blossom) brewed by the same brewery, this one has a distinct sweetness. You can feel the juiciness of both.
Clean & puffy. A little alcoholic, clear and dry-leaning sake. Light astringency and richness also coexist. The different vectors of cleanliness and deliciousness give it a somewhat three-dimensional taste.
It's easy to drink. According to the back of the label, it is described as "Autumn Agari". It means that the quality of the sake has improved. The rice polishing ratio is 50%, so it is a Junmai Daiginjo in terms of specifications. The alcohol content is 16%. It was my impression when I drank it in a champagne glass.
After two days, each characteristic stands out, and there's even more flavor! This is a sake that is worth drinking App♩
A refreshing Junmai sake. There is acidity, and when it is pouring into the mouth, it gives the impression of a beautiful sake. After that, it has the fullness of a Junmaishu, but it also has a slight bitterness, which I thought was not emphasized enough. It's not dry, not so much that it's sharp, but the aftertaste ends early.
I drank it under the mistaken impression that it was a Junmai Ginjo, but I didn't notice until I checked the label. I'd like people who don't like Junmaishu that much, but don't like the taste if it's more polished than Ginjo to try it. I think it has just the right amount of saltiness. When the temperature rises, it becomes more like a Junmaishu!
Miyamanishiki gives the impression of a mild sweetness. For this sake, I imagine that the characteristics of the rice work to keep it in just the right balance...
This is an autumn sake with a cool taste. The impression is that a light bitterness spreads slowly after the umami. There is a little bit of alcohol, but I thought it was the reason why the mouthfeel was somewhat crisp. It is rather dry. This is what I thought when I drank it in a rocks glass. It's not a bad idea to open a new sake on Sake Day.
After a day, it becomes mellow and has a deep sweetness to it. It's not sweet, but it has the image of an elegant but ripe fruit. It's like something else.
A beautifully astringent assemblage sake. To say it is bitter is an exaggeration, but it clears the palate. It soaks in quickly and has a fragile aftertaste. Is it too much to be pulled in by the name? I felt like the taste was somewhat in the vein of kabutomushi! I can keep drinking this one.
Beautiful Label ÉpriseEven if you don't know anything about sake or Senkou, it's a design you'll want to pick up and drink! There is a word "buy label", so label is also important. Also, I think I can feel the deliciousness as the temperature rises.
Moderate in flavor, but juicy! The acidity is strong and there is a tingling sensation that irritates the tip of the tongue. In the mouth, it is not sweet but not spicy either. However, there is a hint of sweetness in the aftertaste. There is also a light bitterness in the mouth. I felt the depth of the nostalgia of sake that there is such a sake!
It is so refreshing that I can drink it without hesitation. I think I'm more addicted to it than I thought I was! Sake in Kyushu often hit the thing that goes beyond the imagination♩I'm very happy ministry!
It is an image from my personal experience, but I think it is a pineapple feeling of Kameizumi CEL-24 and sweetness was reduced. CEL-24 is also surprisingly delicious, but!
It "blooms" as the temperature rises. Immediately after opening the mouth, what impressed me the most was the acidity. I felt it was more like a dry wine. However, it blossomed when the temperature rose a little. The sweetness that was hidden by the acidity seems to have come out. It is not overpowering, but it is definitely there. The mouthfeel is smoother than at first. It is a quintessential beautiful Junmai Daiginjo!
Mild Astringency Shines É♩Slippery and easy to drink, and the image like white wine. I thought it was light and rich. It's not a clear taste, but personally, I can drink it by itself at all! I thought it was in the middle of sweet and spicy, and because of its astringency and richness, I didn't get tired of drinking it. I couldn't tell from the taste, but the alcohol content is quite low at 13 degrees.
After a day it deepens into a more rounded flavor!
A refreshing drink that clears the palate. The sweetness is moderate. It has a spicy feeling. I definitely prefer it when it's a little warmer than cold sake! I wonder if this is what they mean when they say the flavor comes out. The difference in temperature changes the taste a bit, doesn't it?
A new variety of rice called "Fukunoka" from Fukushima is used. According to the back of the label, they aimed for a "sweet and juicy sake quality" by taking advantage of the characteristics of the rice. I like the label of the instrument Masamune, but this is especially stylish app♩ including the color scheme, pink and turquoise blue of the lining of the yukata obi. This color scheme caught my eye!
Hello shitakke 👋😃!
I haven't had the chance to meet the instrument Masamune yet, but I love the way it looks on this white background 👍.
The label lady's level is ⤴️⤴️ too!
A delicious taste that stimulates the tip of the tongue. After the modest sweetness, there is a fullness. At the end, a bittersweetness spreads in the mouth. I also felt a little heaviness. App♩ not only delicious, but also delicious impression.
The rice brewed is Aizan. It is rather common to see the name of the rice, but when I looked it up, it was born in Hyogo, and was also regarded as a high quality sake rice. This is a wonderful terroir sake made with local products.
I opened it up chilled, but I think this sake would probably work well at room temperature or something!
A beautiful wine that you can't stop, can't stop! It's majestically sweet and yet not too sweet. The slight bitterness may be the perfect balance. The light acidity is also good. And after that there is also sweet lingering♩
Soft on the palate, if you drink it cold, the taste will spread from "light" to "dark". I felt freshness too! I wonder if this is the type of sake that tastes like lychee? The rice used is Asahi. I looked it up and it is one of the ancestors of Koshihikari and Sasanishiki. It seems to be a rare rice that represents Okayama.
Reminded me of grapefruit! It had a freshness and a bitter-sour impression. The sourness is light, but you can feel a little saliva coming out after drinking. It is not different from the name of Shippou, it is light and crisp. This App♩ is easy to drink.
If day goes by, there is gentle sweetness.
Sake with a cool feeling! You don't feel much sourness, but it has a good flavor and the acidity makes it pleasant to drink. If you think it has a sake feeling again, the alcohol content is between 17 and 18 degrees. The Toji-san also recommends drinking it in a wine glass with ice. Next App♩ I think I will try ice too.
Sweet and sour summer sake! I have the impression that the astringent sourness slightly outweighs the sweetness. It seems to have the fullness of Junmai-shu, but the acidity gives it a refreshing feel. It's a bit like a white wine. Label is Kabutomushi, and taste was associated with summer App♩
