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The first Dewazakura. Aruzoe 50% polished sake with a clean and refreshing taste. It has a raw but not overpowering taste and is relatively easy to drink.
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It has a smooth and clean mouthfeel typical of junodai, but the umami of 17% nama sake comes later with a thump. Sake that is both beautiful and robust.
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The first Wakakoma. It seems to be a souvenir from Toyama by a regular customer.
The BY is unknown, but the color is pale yellow. It has a mild sweetness and umami with a sense of maturity. I drank it cold, but I would like to try it warmed.
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The umami that is typical of nama sake comes with a thump. In general, it has a strong sense of being raw.
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It is 13%, but the fresh grape-like juiciness is rather firm, probably because it is a draft.
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This sake commemorates the 70th anniversary of Minokamo City. It has a beautiful, elegant, apple-like sweetness and flavor that is typical of Jun Dai.
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It has a firm umami flavor and the acidity of Yamahai.
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R3BY. closed at room temperature. When heated, it has a mildly sweet flavor.
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Classified as other brewed sake. It has a grape-like flavor and acidity. It also has a white wine-like taste.
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It has a freshness of nama-shu and a clear and clean acidity.
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Purchased at the new Ichinaya in Nagoya, Japan.
It has a clear and crisp flavor. The mild umami expands when heated. It is best served at room temperature or warmed.
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It has a calm and clear flavor that is typical of Kozaemon's autumn sake.
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It has a mild, candy-like sweet flavor. The sweetness increases when heated.
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It has a clear, crisp mouthfeel with a light, sweet flavor.
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R4BY. it has a strong impression of mild sweetness and umami. There is also a slight sense of maturity and freshness.
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As the name suggests, it's shwashy. It has a nigori rice flavor, but is not too sharp.
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It has a moderate umami and sharpness at room temperature, with a soft umami that opens up when heated to 45°C (45°F).
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Petite fresh. It has a juicy, sweet flavor typical of Akabu and a crisp, light taste with acidity.
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Clear and refreshing on the palate. A subtle umami flavor spreads and finishes with a touch of acidity. It has a classical taste for a Toyobai.
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It has a good flavor and sharpness, but it is surprising that it also has a slightly matured feel.
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