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We also get a mouthful of this one.
The crisp mouthfeel with fresh acidity is well balanced with the graininess of nigori. It is easy to drink and tastes so good that it is hard to believe that it is an 85% polished sake.
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We get a mouthful of this one as well.
It is fresh and clear on the palate. It has a juicy grape-like quality, but it is not showy at all and has a depth of flavor that can be used as a food wine.
Japanese>English
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This is probably the first Jikin Aru Soze I've ever had.
It was a little fresh even though it was fire-aged, probably because it was opened at the beginning of the bottle. There is no sense of alcohol, and it has a deep flavor that is hard to believe it is alky.
Japanese>English
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It is served as an aperitif.
Although it is fire-aged, it is fresh and has the clarity of a 30% polished sake. The low sweetness is a good impression.
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WAKAZETHE CLASSIC
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Clear, refreshing acidity with a white wine-like quality.
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It has a clear flavor that one would not expect from a 70% polished sake, and the sharpness is not bad either. It is good as a food sake. Prefer it at room temperature.
Japanese>English
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It has a clear, crisp flavor and a hint of sweetness. There is no sense of alcohol and it is as perfect as one would expect.
Japanese>English
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Petit fresh, with a clear apple-like sweetness and flavor that quickly disappears. Stable taste.
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There is a slight freshness and a soft sweet flavor like melon or muscat. In general, it has a strong impression of sweetness.
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As an aperitif. Mild freshness and nigori graininess coexist.
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The acidity of the sake is impressive.
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The balance between the cleanness of the alsobe and the muscat-like fruitiness is superb.
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It has a refreshing feeling that is typical of alsodzome. Good as a food wine.
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The clear flavor is impressive. 40% polished, but it is not only beautiful but also has good thickness.
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Fresh and grape-like juiciness.
It has a beautiful flavor that is hard to believe it is 90% polished. The combination of low polished rice and high temperature fermentation is an interesting method to melt rice to make a delicious sake.
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Re-drank at Pokke on 8/24. No change in impression.
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It has been aged for about five years. It has a subtle sense of maturity and a deep, mellow flavor and richness.
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This is the first time I've ever had a glass of Arusoe. It has a thin layer of orikori.
It has a refreshing mouthfeel, which is typical of 40% polished aluzoe, and a soft graininess due to the moderate thickness of the umami of the raw sake.
Japanese>English
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2021BY was served as an aperitif. It has a crisp acidity and umami flavor. The sense of maturity is not so apparent.
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Horaisen摩訶 ケグ ドラフト
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The Māka, served in keg draft, which is probably only available here, has an excellent freshness. It has a clear, sweet and delicious taste reminiscent of strawberries.
Japanese>English
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It is also a refreshing sake, but its sharpness is gentler than Katsuma's, and it has a soft umami flavor. 55% polished aluzoe gives it a clear and refreshing feeling, but it has no alcohol taste at all, which is as expected of Kuroryu.
Japanese>English