SakenowaRecord your sake experiences and discover your favorites
Timeline
くろ
Dry but easy to drink
Not too heavy, my favorite!
Japanese>English
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クリアなリンゴ的な甘旨味があり、キレも悪くない。良いバランス。
やす☆
初のSAGA2。常温だとクリアな旨味がありつつキレも良い。燗だと甘さが増してキレも良い。個人的には燗が好み。
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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
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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
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The first Fukkai. It is fresh and easy to drink, with a muscat-like sweetness and flavor, and a lightness that is typical of 14%.
Japanese>English
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I take the first sip. The clear, crisp citrus acidity is impressive. It will probably change as time goes by this year.
Japanese>English
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It is said to be a junmai heated sake that goes well with edamame. Even when heated, the umami is clean and crisp.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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
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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
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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.
Japanese>English
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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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It has a freshness typical of nama-shu, a light nigori graininess, and a crisp acidity.
Japanese>English
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Risshun Asa Shibori drinking comparison now.
The last one is Houraisen. It is also clear and refreshing, but has a good umami flavor.
Japanese>English
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Risshun morning pressed sake comparison.
Next is Wakabisu. It was clear and refreshing. It seemed to be the lightest.
Japanese>English
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Risshun Asa Shibori drinking comparison.
First, Nagaragawa. It is fresh and has a crisp acidity.
Japanese>English
