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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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It's been a long time since I've had a Shigemasu. As the label implies, it has a classical, moderate flavor.
Japanese>English
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Bottled May 2019. Warmed, mellow, soft chocolate? Candy? It has a mild, soft chocolate?
Japanese>English
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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.
Japanese>English
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It has a mild, soft flavor and a strong sharpness when warmed. Good balance when cooled.
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The first Morinori.
It has a clear, crisp acidity and a sharp finish. Certainly dry.
Japanese>English
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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.
Japanese>English
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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.
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First deep nishoku. It has a light sweetness like peach and muscat while being refreshing. It is not like Niigata sake either.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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The first KINHO, 2020BY, was served cold.
The color was yellowish. There is not much aroma. The moderate acidity of the sake's traditional sake yeast yeast yeast is impressive. It has a sense of maturity, but it is moderate and easy to drink even when served cold.
Japanese>English
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The first Ichihaku was R3BY, with a hint of freshness. The moderate firmness is typical of Shiga sake.
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Clear and clear, with a light flavor.
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