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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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2006BY was served warm. Brown in color. The sharpness with caramel-like sweetness and smokiness is irresistible.
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Classic labeled Yaetsuru, served warm. The color is clear and colorless.
It has a soft flavor at a lukewarm temperature. It has a sharpness, but the taste is generally gentle. Easy to drink, with no aged or peculiar taste. The reverse order of Asahi Kiku would have been better.
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H30BY was served warm. The color is clear and colorless despite its maturity.
It has a soft umami that is typical of a warmed sake, but it also has a crisp, clean feel. Slightly smoky matured taste, but not too strong.
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According to the menu, this one is also H17BY. It was also served warm.
Slightly yellow in color, it has a sweet and umami taste with an elegant and soft matured feel from the 35% polished rice.
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The store's menu (4th photo) says H17BY, but the production date is written in western calendar, so it may be 2017BY.
The color is orange. It has a mildly matured taste with a hint of sweetness when served cold. When heated, it has a soft caramelized taste that is irresistible.
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H21BY was heated to 60°C. The color was pale amber. The color is pale amber.
It has a mild and soft matured taste with a hint of smokiness and a good sharpness.
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Tasted again on 12/27, warmed at 60℃, it has a burnt taste typical of old sake. It has a soft taste with sweetness.
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Warmed. The color is a beautiful golden brown.
It has a characteristic glossy flavor with a sweetness reminiscent of Shaoxing sake. There is a slight smokiness in the aftertaste.
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Re-drank at Antique on 6/24. Pale yellow in color. Warmed up, it has a mild umami and a slight burnt taste with a good sharpness.
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The first Wakatakeya.
It has a clear and moderate umami, and finishes with a hint of acidity. It is good as a food sake.
I didn't get the impression that it would expand when heated, so I served it at room temperature.
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The first R1BY was served lukewarm. The color is slightly yellow.
It has a mild umami and sharpness, and I have the impression that lukewarm warming will be good for it. It is easy to drink with little sense of maturity, but when it is warmed up, the sense of maturity comes out a little more.
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2019BY in warmer temperature. Golden in color.
Warming opens up the glossy, candy-like sweetness, and the robust umami typical of Taketsuru is firm.
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Re-drank at Antique, 6/24. Tea-like color. It has a robust flavor with a bit of sweetness, and the sharpness is not bad. Stable taste.
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2018BY in warmer temperature. The color is slightly brown.
It has a nice crispness with a sense of maturity and umami that has been opened up by the warming process, as well as the acidity typical of a sake made from the traditional sake yeast.
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2020BY was served warm. It has a good sense of maturity and a robust feel that is typical of low-polished rice, even when heated. The alcohol content is 20 degrees and it is very drinkable.
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This is the first brand I have ever had. It is said to be the oldest brewery in Fukuoka.
As the name suggests, it was served warm. It has a mellow, heavy flavor with a sharpness to it.
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H18BY was served warm. The color is almost brown. It has a good sense of maturity and peculiarity even when warmed up. Good sharpness.
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R2BY was served lukewarm. It has a moderate umami and good sharpness with mild acidity.
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Clear, light and refreshing. It is crisp and clean.
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