R1BY was served warm.
It has a subtle sense of maturity and mellowness, yet has the robust flavor of Tamakae 75% polished sake, with good sharpness. The taste is a classic example of heated sake.
French 2017BY sake, heated. It was served in a sake cup that was hard to recognize, but the color was probably a golden yellow.
It has a good maturity, umami, and sharpness, and is just plain delicious.
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?
It has a fresh and clear melon-like fruitiness that is typical of a summer sake, and although it is 14%, it is not too light, not too sharp, and well balanced.
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.
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.
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.