やす☆
Light, clear and refreshing. Hakurakusei is always easy to drink like water.
Japanese>English
やす☆
Petit fresh and crisp with acidity. It gives the impression of a modern dry sake.
Japanese>English
やす☆
Fresh, light. The back says grapefruit, but it felt like melon.
Japanese>English
やす☆
It has a clear, refreshing flavor and goes up crisp and clean. A little alcohol taste in the aftertaste?
Japanese>English
やす☆
The only note is that it is moderately tasty and sharp.
Japanese>English
やす☆
It has a fresh and clean mouthfeel. The clear umami and crisp acidity give it a sharpness that is typical of Yamahai, but it is not too heavy and easy to drink.
Japanese>English
やす☆
It has a clean taste with a hint of melon-like sweetness and umami, and has a good sharpness. Well-balanced.
Japanese>English
やす☆
Clear and refreshing. Crisp and acidic.
Japanese>English
やす☆
Impressive soft fruitiness reminiscent of muscat and melon. Is it Tenmei's style to make the turtle tail fruity?
Japanese>English
やす☆
First Edo Kaijo. The mouthfeel is clear, with a soft graininess of nigori.
Japanese>English
やす☆
The refreshing acidity is impressive. In general, the taste is light and refreshing, as is typical of summer sake.
Japanese>English
やす☆
The first Hakuro Taruzu. The taste is clear and crisp, with a hint of soft sweetness towards the end.
Japanese>English
やす☆
It was mouth opening so it was gassy and fresh. Creamy graininess coexists with a crisp, bitter acidity.
Japanese>English
やす☆
It has a refreshing feeling that is typical of Aruzoe, and is easy to drink despite its 18% alcohol content. It is recommended to drink on the rocks, but I personally think it is better straight.
Japanese>English
やす☆
It is clear and has a moderate umami flavor, just like the label on the back. It also has a good sharpness, making it ideal as a mid-meal drink.
Japanese>English
やす☆
Mashidaya's PB.
The freshness of the unpasteurized sake and the juiciness typical of Machida are impressive. It has a good sense of balance with a soft graininess due to the orikiri and a crisp, bitter acidity that makes it crisp and clean.
Japanese>English
やす☆
This is the first Kanji version I've had.
It has a clear, light, melon-like sweetness that one would not expect from a 70% polished sake, and it disappears quickly.
The clear, clean taste is similar to that of Hiragana Chiebijin, but it does not have a flashy sweetness and has a subdued taste, giving the impression that it is more of a food sake.
Japanese>English
やす☆
First Ikegame. 20 years bottled, BY unknown.
Cheese-like aroma. There is no sense of maturity on the palate, and it has a smoothness that is typical of 50% polished aluzome. When it is cold, it is too refreshing, but as the temperature rises, the sweetness and deliciousness come out.
Japanese>English
やす☆
The first Hoshiichi, R2BY, was drunk in a sake cup whose color was difficult to distinguish, but it was yellowish.
It has a clear and refreshing taste, which is hard to believe for a matured Yamahai sake. When I saw the specs, I thought it might be suitable for warming up, but I think it would be better at room temperature, where the moderate umami flavor would spread.
Japanese>English
やす☆
A standard "Tokujun".
Stable clear flavor. Not flashy, but modern, this exquisite sense of balance and the feeling of softness that increases as the temperature rises is irresistible.
Japanese>English
やす☆
Tasted again at Ante on 8/12. At room temperature, the wine had the same clear and moderate umami as usual. The sharpness with acidity was stronger than usual, probably because it has been bottled for a while.
Japanese>English