たけぽん
I wanted to drink Kaze no Mori after a long time.
It is a stable taste.
You can match it with dishes or enjoy the aroma of the sake.
I had it with yellowtail sashimi.
Japanese>English
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K
This sake is also very typical of ordinary craft saké when served cold, but when warmed up, the umami flavor comes out in a flash!
The secondary ingredients are more obvious than the soup stock, and the bran and roasted aroma is well complemented by the sweet and tasty acidity.
As I said, this sake is too amazing to follow!
4.75
Japanese>English
K
In cold sake, the harmony of sweetness, flavor, and acidity is juicy and typical of haccoba. No sense of secondary ingredients.
Warmed up, the sweetness and umami spread, but it is still difficult to feel the secondary ingredients.
The scallops, shiitake mushrooms, and kelp are really something...
It's a high-level sake in many ways!
4.50
Japanese>English
K
This is the most beautiful sweet fruity impression I've had so far.
Tropical fruitiness at the entrance
There is little bitterness or astringency, which is typical of high-end sake, but the taste is clearly different from other sake in the same price range.
Not so much a strong umami, but a long lasting beautiful umami that leaves a very strong impression.
It is a quintessential sake!
5.00
Japanese>English
K
(Re-check-in for re-compilation)
This is a microcarbonated lemon sour.
But it's interesting that it doesn't lack the sake flavor.
The chili sensation that lingers on the tongue is more like sansho than a fizzy sensation.
Anyway, it's refreshing, but you feel like you've had it, and you can enjoy it forever!
It would be great if it were a little cheaper, but hey!
4.75
Japanese>English
K
(Re-check-in for re-compilation)
(I haven't been drinking that much so far)
The most shocking craft saké ever!
Even though I could taste the rice flavor that is typical of sake, the acidity (plus a fair amount of sweetness) was different from the acidity of sake, and then there was an astringent aftertaste.
Sake and wine go well together, I thought.
The light pink color of the red wine is also beautiful. The light pink color of the red wine is also beautiful!
5.00
Japanese>English
K
(Re-check-in for re-compilation)
The aroma is mild.
The sweetness in the mouth is dense, as if it were a sugar cube...
There is a slight sourness, but it is not so much fruitiness.
The umami is quite rich, and if I had to use a strong analogy, I would say banana...
The pleasant astringency (and slight bitterness) in the aftertaste may be derived from the raw materials or from the low-pasteurization...
It is complex. I feel that this sake is still too sophisticated for me to understand.
5.00
Japanese>English
K
(Re-check-in for re-compilation)
First impression is raspberry sour
The bubbles are strong.
The aroma and the entrance are just like that.
The umami taste you feel in the middle is the rice flavor.
The aftertaste is refreshing and light, again like a sour.
I didn't know that berries and sake go so well together!
I feel a new world!
4.75
Japanese>English
K
The first sip is full of acidity, followed by a rich, rice-like flavor.
Gradually the acidity and sweetness fade away, leaving the umami, and finally the bitterness appears.
The acidity, piquancy, and fruity aftertaste are typical of Garakudai, while the rich, rice-like umami is typical of Noto sake.
Modern food sake
4.00
Even so, the label has become very simple.
Japanese>English
K
Summer sake with a strong umami flavor
The aftertaste is light, but from the beginning to the middle of the bottle, it is so full of umami that it feels quite heavy for a summer sake.
The sweetness spreads and tastes better at room temperature.
4.00
Japanese>English
K
Distinctive taste, not the freshness and lightness of a summer liquor like Jade or SEA, which is like a rummy summer liquor, but a gentle sourness on the palate, followed by a sweet flavor with depth.
The citrusy acidity is impressive and good for an akabu.
4.50
Japanese>English
K
It has a sweet taste like Abe's, but it is less sweet than Abe's, and the sweetness and acidity are well balanced.
It has a lighter and gentler impression than Blue (although Blue has a more refreshing (summery) taste).
It is a little different from the quality of sake I expect from Abe.
4.00
Japanese>English
K
Fruity, light and sweet like Fukushima sake
The body is lighter than Collage in general
But it has a long sweet aftertaste.
It's a beautiful and stable sake, but it's not very special.
To be honest, the Honjozo of Masamune is enough for me...
4.25
Japanese>English
K
The aroma is mild and the taste is clean, but there is a deep umami and a slight sweetness.
A little bitterness at the end.
Safe, but not very distinctive.
3.75
Japanese>English
K
(Left photo)
This wine also has an Akabu flavor, but it has a relatively gentle sweetness and a refreshing aftertaste.
The accent is still on the acidity, which is calm but has a peachy feel.
It is fresher than Aizan.
I personally preferred Sake Mirai to Aizan.
4.50
Japanese>English
K
(Right photo)
Akabu's typical sweetness of rummy flavor, with a gorgeous acidic aftertaste that is firmly accentuated by Aizan's unique flavor.
It is light but still has a beautiful flavor.
A little expensive.
4.25
Japanese>English
K
The acidity is not as strong as a burst, but it is well matched with the freshness that is typical of summer sake.
It also has a grapefruit-like bitterness and astringency, with sweetness and umami coming through in the back end.
Naturally, it has a light aftertaste, but the lingering astringent taste that tightens up is irresistible!
4.50
Japanese>English
K
It is a refreshingly light and refreshing sake, but it is full of flavor, and is a true Aizan.
It's a very light and refreshing sake.
It is lighter than Ona and Kuraraku, but not as light as Miyagi's sake, and is best enjoyed on its own.
4.25
Japanese>English
K
It has a cute, firm sweetness that is typical of Aizan, but the rice-like umami is more pronounced.
The finish is pleasant, with a full, deep flavor, but it disappears lightly.
Beautiful expression of Aizan
4.00
Japanese>English