やす☆
Also served warm. Compared to the Daruma Masamune we drank just before, it has less caramelization, but has a good umami and sharpness.
Japanese>English
やす☆
A blend of old sake aged for more than 10 years, served warm.
The smoky and soft caramelized taste is exquisite. I have the impression that Daruma Masamune's blended old sake never fails to deliver.
Japanese>English
やす☆
2021BY was served warm with added water.
It has a firmness and acidity typical of a sake yeast yeast yeast, but the addition of water makes it much easier to drink.
The soda (4th photo) that was served with the sake was not bad, but not so good.
Japanese>English
やす☆
Re-drank a glass of kamizukan at small restaurant Bar Yui on 2024/3/23. The color is a pale yellow. The color is a light yellow, and the addition of water and heating may have rounded it up a bit, but it has a strong sharpness with the acidity of a sake made from a traditional sake yeast stock.
Japanese>English
やす☆
We finished our lunchtime drinking with a heated bottle of H27BY Kumezakura.
It is golden in color. It has a slightly strong sense of maturity, and has a strong taste and sharpness, but like Miwazakura, it mellows out when paired with blue cheese.
We were offered a soda water (4th photo), which the toji-san seems to drink, but it seemed to take away some of the umami, so we weren't quite into it.
Continue to the evening sake event...
Japanese>English
やす☆
First Miwazakura.
R1BY was served warm with added water. The color is golden.
It has a sharp sharpness even when heated, and seems a bit harsh on its own, but when paired with blue cheese (4th photo), it mellows out in a strange but nice way.
Japanese>English
やす☆
Then the first Narumi. Nagoya people might read it as "Narumi". It is said to be a sake blended with aged sake.
The color is a slightly light amber. It is easy to drink and not bad when chilled, with moderate umami and a sharp taste, but it may be a little closed and too refreshing.
When heated, it has a gentle ripeness and a soft umami that opens up and increases the sweetness. Personally, I prefer it warmed, and I think it is best served lukewarm.
Japanese>English
やす☆
Lunchtime drinking starts after finishing the sake cup production.
First, the first dragonflies. It is said that black dragonflies appear in spring, blue dragonflies in summer, and red dragonflies in fall.
It is a little fresh, refreshing, and light. A slight muscat-like fruitiness spreads and disappears quickly.
Japanese>English
やす☆
Also served warm. The only note is that it has a crisp acidity.
Low rice polishing, high acidity and amino acidity. I would like to taste this sake again.
Japanese>English
やす☆
H29BY was served warm. I was drunk, so I don't have notes, but I think it went well with spare ribs (4th photo).
Japanese>English
やす☆
2018BY warmed up.
Good umami, matured taste and sharpness. Best match for blue cheese.
Japanese>English
Suwaizumi冨田 精米七割
やす☆
The final drink was also heated Suwaizumi.
The color is slightly golden. It has a soft ripeness and umami that spreads well, with a nice crispness accompanied by a good acidity.
Japanese>English
やす☆
I had a good impression of Suwaizumi at Hatakeyama in Osaka, so I tried Suwamusume for the first time, which seems to be a local label. Of course, it was heated.
The color is slightly golden. It has a soft umami with a savory mature taste and a crisp finish.
Matches the spare ribs in the third photo.
Japanese>English
やす☆
The first English R3BY was served warm.
It has a soft mouthfeel, a soft and full flavor for a 70% polished sake, and a clean and crisp taste.
Japanese>English
やす☆
2011BY was served warm. The color is slightly amber. It has a soft matured feel and a good sharpness.
Japanese>English
やす☆
The first Shirakagesen served warm, H30BY, with a gentle matured feel, soft umami and sharpness typical of a 55% polished sake.
Japanese>English
やす☆
The first big order was served warm. I think the temperature was raised quite a bit, but it is quite firm and has the acidity typical of a sake brewed with sake yeast.
Japanese>English
やす☆
The first Hazen Hakubai served warm, with a gentle umami and good sharpness, typical of a 50% polished sake.
Japanese>English
やす☆
Warmed. The color is slightly yellowish, as the name suggests, due to the maturity of the sake. It has a soft matured feel and umami, which is typical of jungin.
Japanese>English
やす☆
Warmed. The color is slightly yellow.
It has a sense of maturity, but it has a mild, soft flavor and sharpness that makes it easy to drink. It is also exquisitely balanced, and matches well with pork rillettes.
Japanese>English
やす☆
Warmed to 50°C. It has a mild, square flavor without any peculiarities, and it has a nice sharpness. Delicious with an exquisite balance.
Japanese>English