Tengumai冬吟 純米吟醸生酒
やす☆
It had a twist that was not typical of 22% polished.
Unlike last year's impression, there was not much left, so it may have been too long since the bottle was opened.
Japanese>English
やす☆
Low-alcoholic original. Impressive clear melon-like fruitiness.
Japanese>English
やす☆
Slight freshness. Mouth opening may have been more gassy.
The alcohol is present, but the taste is clean and refreshing, as is typical of Aruze.
Japanese>English
やす☆
It is gassy, juicy, and has an impressive, refreshing acidity. It has a modern taste reminiscent of its native soil and has no sense of Yamabai.
Japanese>English
やす☆
This is the first Enochi I have ever had.
The clear, soft, muscat-like sweetness and flavor is very typical of the sake. Personally, I would like a little more sharpness.
Japanese>English
やす☆
The aroma is subdued and the mouthfeel is clear. Refreshing acidity spreads and is crisp and clean. The taste is just like the label on the back.
Japanese>English
やす☆
Finally, the first production.
Shrewd and crisp with acidity; although 2018BY, no sense of maturity, low al, cider-like.
Japanese>English
やす☆
Three kinds of Eiko-Fuji were compared. Although the sake degree was -7, it was the crispest of the three.
Japanese>English
やす☆
Eiko-Fuji 3 kinds of drinking comparison. The fresh acidity from the clean mouthfeel is impressive.
Japanese>English
やす☆
Eiko-Fuji: 3 kinds of wine. It has a clear, sweet and juicy taste. It was the sweetest of the three, with a sake degree of -10.
Japanese>English
やす☆
It has a soft umami flavor and a clean, clear taste. Stable Hirotogawa.
Japanese>English
やす☆
Comparing Tobiroki. It is sweeter than the Ginjo, and gives the impression of being able to fully enjoy the characteristics of Tobiroki.
Japanese>English
やす☆
Comparing Tobiroki. It has a sweet and savory taste that is typical of aluzoe.
Japanese>English
やす☆
Fresh, sweet and juicy. The taste is just as I imagined.
Japanese>English
kawauso
The bright pink is eye-catching! No coloring agents are used and the only ingredients are rice, koji and water. The secret of the color is sake yeast.
In rare cases, sake yeast is naturally mutated to produce a red color. By cultivating these mutant strains and using them in sake brewing, bright pink sake is produced.
Because the yeast is still alive, the sake has a gassy, sizzling taste.
Japanese>English
Nabeshima特別本醸造 ピンクラベル
kawauso
Producer: Fukuchidai Sake Brewery
Place of production Saga Prefecture
Ingredients Rice, rice malt, brewing alcohol
Rice polishing ratio 60
Alcohol content 15
Japanese>English