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おにぎりbar うち

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おにぎりbar うち
40
やす☆
At room temperature. It has a clear umami flavor typical of Shichibonjari, but compared to R3BY, the sharpness with acidity was surprisingly stronger.
Japanese>English
やす☆
Re-drank at our place on 10/12. The color is slightly amber. At room temperature, it has a strong acidity like a sake yeast yeast yeast.
Japanese>English
Ten'on凉殿純米吟醸
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おにぎりbar うち
37
やす☆
At room temperature. It has the softness and transparency of Jungin and the moderate thickness of Tenjuu, and has a good sharpness. Last year, it was clearly labeled as a sake brewed with sake yeast, but this year there is no mention of it. Has the brewing method changed?
Japanese>English
やす☆
Tasted again on 7/22 at small bar Yui. When heated, it has a mild umami and a strong sharpness. When cooled, the sharpness becomes more gentle.
Japanese>English
Aramasa創業170周年記念酒生酛原酒
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おにぎりbar うち
35
やす☆
The rice is different from the 170th anniversary sake we previously drank, and the rice polishing ratio is also slightly different. It has a strong impression of acidity, which is typical of a sake made using the traditional sake yeast yeast yeast.
Japanese>English
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おにぎりbar うち
39
やす☆
This is the unaged version of the Junmai 80% polished version we had previously. It is easy to drink at room temperature with a refreshing umami. When heated to 55°C (55°F), the mild and lustrous umami expands as expected, and it has a nice sharpness. It can be drunk at room temperature or warmed up.
Japanese>English
Yuki no Bosha美酒の設計純米吟醸
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おにぎりbar うち
40
やす☆
This is the first time in a long time that Snow Kayasha has designed a beautiful sake. The taste is clear and refreshing, but there is a sugary sweetness that quickly disappears. The sweetness seems to intensify as the temperature rises.
Japanese>English
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