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H15BY at room temperature. The color is brown.
It has a gentle burnt taste typical of long-aged sake.
Japanese>English
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The first Nishikigo was served warm.
It has the mellow flavor of warmed sake, but has the crispness and sharpness of aluzoe, and is generally a bit light for a Yamahai.
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First time to drink Gikyo in a while at room temperature.
It has a clear, light flavor and sharpness that is typical of Gohyakumangoku.
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First Mino Benibai at room temperature.
It has a flat, clear and crisp taste typical of Aruzoe.
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Kikutaka of H29BY at room temperature.
It is mildly sweet and delicious. The sense of maturity is not felt much.
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The first Taki's pride and joy, Aruzoe, at room temperature.
It is refreshing, crisp, and clean. Slightly alcoholic.
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2019BY in warmer temperature.
Slightly yellow in color. Not bad at room temperature, but slightly acidic. Warmed up, the sweetness increases and it has a nice sharpness.
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I had been curious about the heated sake for a while. Naturally, it was heated.
It has the soft umami of a heated sake, but it also has a sharpness that is typical of the Kuroryu Shuzo brewery.
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The color is slightly yellow. It has a crisp, strong acidity, which is typical for a sake made from a sake yeast yeast yeast yeast. It was paired with sashimi (4th photo), so it was served at room temperature, but it would also be good warmed.
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Although it is a draft sake, it is stored at room temperature. It is not fresh, probably because it is stored at room temperature. As the label on the back says, it has a mild sweetness.
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The first Aruzoe of Amego no Tsuki at room temperature.
It has a refreshing feeling typical of aruzome, but also has a subtle soft umami flavor. It is well-balanced without a sense of alcohol and seems to be good as a food sake.
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It seems to be a home-aged Toyobai rice version of Mitsuyuue. There is no description, but it is believed to be 2020BY.
It seems to have a slight color. It has a moderate umami and finishes with a refreshing acidity. The acidity may have become stronger with the umami from aging.
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1996BY: Smoky and honey-like sweetness at room temperature. When heated, the caramel-like sweetness increases and it is exquisitely delicious.
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The only note is that it has a clear, soft flavor.
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It has the firmness of umami that is typical of Shichibonjari, but it also has a refreshing aluzoe flavor.
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The usual juiciness and the clean feeling of the alsobe. The lack of alcohol feeling is a quintessential instrument.
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2017BY in warmed water. The color is amber. It has a savory matured taste and a sharp taste.
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The color is slightly amber. Even at room temperature, it has a rather strong sweetness and a good sense of maturity.
My first intention was to drink it heated, but it was unexpectedly sweet, so I finished it at room temperature.
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It has a soft umami and sharpness when lukewarm.
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