SakenowaRecord your sake experiences and discover your favorites
Timeline
やす☆
Warmed. It has the refinement of a jungin, but is more robust than the Asahi Kiku Rei that we had just before. The sharpness is not bad either.
Japanese>English
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R2BY warmed up. The R2BY was drunk about a year ago, but the timing of bottling was different and the sake and acidity levels were also slightly different.
The color is clear and colorless despite the aging. It has a soft, full flavor and is best served lukewarm. It has a soft, full flavor, and is best served lukewarm, but when it is cooled, it has a sharp taste.
Japanese>English
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The refreshing, low-alcoholic taste and the fact that it is very drinkable are typical of Tanzawa-yama. It finishes crisp and clean.
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Warmed. It has been aged, but the brewing year is unknown. The color is slightly yellow. The color is slightly yellow.
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Warmed. It is also gentle, but has a firmer rice feel than the Rei, perhaps due to the difference in polish.
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Warmed. The brewing year is unknown.
It has a robust umami flavor, which is typical of a 70% polished sake. As the temperature drops, a sense of sharpness comes out.
Japanese>English
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R2BY was served warm.
It has a gentle umami flavor with a crispness that is typical of a 50% polished sake, and when you drink it knowing it is an R2BY, you get the impression that it has a slight sense of maturity.
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It has a soft umami taste when heated, but feels a little firmer and crisper than the Ikegatsuki I drank just before.
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It has an elegant, soft flavor that spreads when heated. It becomes a little crisp when heated and cooled.
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Warmed. A mild umami flavor spreads. It has a stronger sense of maturity than the Daichi sake we drank just before, but heating it up makes it easier to drink. The acidity appears when it is heated and cooled.
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Tasted again on 1/23. It's quite firm and mature even when heated.
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Warmed R1BY. It has a good amount of umami and a solid taste, somewhere between Kikuseki and Daichi, which I drank just before. There is little sense of maturity.
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Tasted again at Onigiri bar Uchi on 4/29. When served cold, it has a soft umami that does not give the impression of being twisted, but it seems to be closed. When lukewarm, the soft umami opens up and it is delicious.
Japanese>English
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Warmed R1BY. It has more umami than the Kikuseki we drank just before. There is a hint of maturity, but it is easy to drink when heated. It is easy to drink when warmed, though it feels a little acidic when heated and cooled.
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Warmed. Very gentle flavor. It becomes crisp when heated and cooled.
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Warmed. Mild umami and a nice crispness. Does it have a bit of an aged feel?
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Warmed R1BY. The acidity is impressive.
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Warmed. It has a mild umami taste, but is also crisp and refreshing.
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R1BY. clean mouthfeel and moderately soft umami. I prefer it at room temperature.
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A warmed 28BY. It has a nice rich, round flavor that is typical of warmed sake.
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