Timeline
ゆーみんSeason of lukewarm sake
Horse mackerel nameko, homemade pickled vegetables
We started with a strong condiment, Namenro, and a bottle of raw sake, Taiyo.
The simple aroma of rice stands out and gives it a Japanese boyish flavor.
Delicious. やす☆It has a mild candy-like sweetness and flavor when heated, and is very tasty. やす☆It has a cute sweet flavor with a hint of freshness and a strawberry-like sweetness that is typical of Aizan. It is rather light and easy to drink. やす☆It has a refreshing umami flavor and is crisp and clean with the acidity of the sake yeast. It is an easy-to-drink mid-meal sake that is not too sharp for its sake meterage of +15. やす☆Sun drinking comparison. This one is bottled at R5.
Warmed to 52°C, it has a candy-like sweetness and a strong sense of sharpness. やす☆Sun drinking comparison. This is R4 bottled.
The color is slightly brown? It has a soft caramel-like sweetness due to aging at room temperature, and has a sharp taste. やす☆First time to drink Chiebijin at room temperature.
It has a classical flavor that is not typical of Chiebijin, which has a modern image, and a sharpness with the acidity of a traditional sake.
It is a heavy food sake that overturns the image of Chiebijin in a good way. 70% polished sake with a soft mouthfeel, which is typical of Chiebijin. やす☆It's been a long time since I've had a Shigemasu. As the label implies, it has a classical, moderate flavor. やす☆Bottled May 2019. Warmed, mellow, soft chocolate? Candy? It has a mild, soft chocolate? やす☆Warmed H29BY. The mild flavor is impressive and would be good warmed up to lukewarm. The taste is gentle and elegant despite being a matured sake, which is typical of Asahi Kiku. やす☆Tasted again at Anty on 10/13. Warmed up, it has a sweet umami taste and sharpness with a mildly matured taste. やす☆It has a mild, soft flavor and a strong sharpness when warmed. Good balance when cooled. やす☆The first Morinori.
It has a clear, crisp acidity and a sharp finish. Certainly dry. やす☆This is the first Koshinotaka.
It seems to be a summer sake, but perhaps because it was bottled about a year ago, it has a slight sense of maturity and a rather robust flavor. It was served cold, but I think it is better served at room temperature or warmed. やす☆2017BY warmed up. It is hard to tell, but the color is probably golden.
It has a savory matured taste with a thick and sharp taste, which is typical of Taketsuru. やす☆Tasted again at Ante on 7/6. Impression unchanged. やす☆Warmed to lukewarm, it has a soft umami flavor with a hint of rice sweetness and a nice sharpness. Probably in the strike zone for this temperature range. やす☆First deep nishoku. It has a light sweetness like peach and muscat while being refreshing. It is not like Niigata sake either. やす☆First time in the mountains. Fresh and light, with a melon-like sweetness and flavor. It has a modern taste, not too much like Niigata sake. やす☆H28BY at 60°C warmed.
It has a good firm umami with a chocolate-like sweetness. It has a good firm umami with a sweetness like chocolate, and it finishes with an acidity that is typical of the sake's sake yeast. やす☆R2BY was served warm at 55°C.
The 55% polished sake has a gentle flavor with a soft matured feel and a nice crispness. It is a highly polished and matured sake, so it can be enjoyed at a wide range of temperatures. やす☆At room temperature.
Petite fresh acidity on the palate. It has a clear, light flavor that is crisp and clean. The overall taste is crisp and refreshing. RecommendedContentsSectionView.title
