やす☆
The first nigori of Tomirei, R3BY, with a soft rice flavor due to its shwashy texture.
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やす☆
It has a clear mouthfeel with a deep and juicy fruitiness.
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This is the first Junmai spec Morishima I have ever had. It was fire-aged, but still petit fresh. I didn't write down my impression of it, but I remember that it had a good umami and was well-balanced.
Japanese>English
やす☆
Light, clear and refreshing. Hakurakusei is always easy to drink like water.
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Petit fresh and crisp with acidity. It gives the impression of a modern dry sake.
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Fresh, light. The back says grapefruit, but it felt like melon.
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It has a clear, refreshing flavor and goes up crisp and clean. A little alcohol taste in the aftertaste?
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The only note is that it is moderately tasty and sharp.
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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
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It has a clean taste with a hint of melon-like sweetness and umami, and has a good sharpness. Well-balanced.
Japanese>English
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Clear and refreshing. Crisp and acidic.
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Impressive soft fruitiness reminiscent of muscat and melon. Is it Tenmei's style to make the turtle tail fruity?
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First Edo Kaijo. The mouthfeel is clear, with a soft graininess of nigori.
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The refreshing acidity is impressive. In general, the taste is light and refreshing, as is typical of summer sake.
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The first Hakuro Taruzu. The taste is clear and crisp, with a hint of soft sweetness towards the end.
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It was mouth opening so it was gassy and fresh. Creamy graininess coexists with a crisp, bitter acidity.
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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
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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
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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
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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