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月波

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やす☆norisannori17

Timeline

Fusano Kankiku電照菊純米大吟醸原酒生酒無濾過おりがらみ
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月波
41
やす☆
It has a juicy, Kangiku-like flavor with a hint of rice, but it also has a fresh acidity and bitterness that makes it sharp. The sweetness is moderate and the bitterness is a little strong, but it seems to change depending on the timing of drinking.
Japanese>English
米宗21.9 育てる純米酒純米山廃原酒生酒無濾過
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月波
34
やす☆
The alcohol content is 21.9 degrees, which is just barely considered sake under the law. The color is a little yellow. When heated, it has a mellowness and a sharpness with the acidity of Yamahai. The taste is what you would expect at room temperature.
Japanese>English
Fusano KankikuOCEAN99 Series 星海 Starlight Sea純米大吟醸原酒生酒無濾過
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月波
42
やす☆
It is fresh, with a juicy, melon-like, sweet-tartness that is accompanied by an acidity that makes it sharp. Because of its strong sweetness, I personally prefer to drink it on its own rather than during a meal.
Japanese>English
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月波
ナベさま部
41
やす☆
Summer Moon after 4 years. A cheerful opening sound. The taste is a little fresh, refreshing, and cool. Although it is alky, there is no sense of alcohol, and the high degree of perfection is as expected of Nabeshima.
Japanese>English
Senkinくわがた原酒生酒無濾過
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月波
40
やす☆
First Kugata in two years. It is fresh and has an impressive, clear and crisp acidity. As the label on the back says, it has a gentler image of acidity with sweetness than Kabutomushi.
Japanese>English
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月波
35
やす☆
It has a modern feel in that it is petit-fresh despite being fire-aged. It has a clear, refreshing taste with almost no sweetness, and is a light, light, dry sake. Personally, I would like to drink it chilled, as it seems to become a bit sluggish at higher temperatures.
Japanese>English
やす☆
5/2Re-drank at Nakatake rim. Impression was the same.
Japanese>English
Senkin雪だるまにごり酒発泡
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月波
14
やす☆
Shuwa shuwa. It has a milky nigori taste and a crisp acidity typical of Senkyoku, but I felt it had a strong bitterness.
Japanese>English
Afuri桃色かすみさけ純米おりがらみ
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月波
16
やす☆
The sake has a very aggressive specification: 90% polished rice, 8 degrees C, -70 sake, 3.4 acidity, and 3.2 amino acidity. The color is pink. It tastes like cherry juice, with a strong sweetness and crisp acidity.
Japanese>English
Takaふかまり特別純米生酛
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月波
42
やす☆
It has a clear, crisp flavor, but the impression of crisp acidity, which is typical of sake brewing, is strong. Overall, it is lighter than Shibotan, which I drank just before, and it might have been better to drink it in the opposite order.
Japanese>English
Tsukasabotan純米ひやおろし
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月波
38
やす☆
The first Tsukasa Botan. The firmness of this sake has a sense of 70% polished hiyaoroshi and Kochi's sake character. The umami is firm but not too heavy, and it is well balanced with a nice sharpness. I prefer it at room temperature.
Japanese>English
NabeshimaHarvest Moon特別純米ひやおろし
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月波
40
やす☆
This one is also petite fresh. It has a nice clear flavor and mild acidity. I feel that the hiyaoroshi-like flavor comes out when the temperature is raised a little.
Japanese>English
Senkinあかとんぼ原酒無濾過
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月波
47
やす☆
Petit fresh. It has clear umami, but the impression of crisp citrus acidity typical of Senkou is strong. It does not have a strong autumnal flavor.
Japanese>English
NabeshimaPassion Label純米吟醸
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月波
39
やす☆
First Passion Label. The aroma is soft and gorgeous, reminiscent of melon and muscat. The finish is not over-sweet, but has a deep melon-like sweetness that is typical of Omachi, and is as expected of Nabeshima.
Japanese>English
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