Timeline
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. 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. 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. 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. やす☆Fruity aroma. Although it has the roughness of a raw sake, the gently fruity flavor, reminiscent of melon, is impressive.
It is the sweetest of all the Kame-no-umi I have had so far. やす☆There is a sense of gas, as if not much time has passed since the bottle was opened.
When chilled, the crispness with acidity leaves a lasting impression. As the temperature rises, a light nigori-like graininess comes out and the balance improves. やす☆When served cold, it has umami, but it has a closed feeling. When heated to 70℃, it opens up with a glossy, candy-like sweetness and umami. It is a good choice for warming up Aki-shika. やす☆It has a mild sweetness typical of kijo-zake. Compared to Yonotori, it gives the impression of being closer to the royal road of kijo-zake. やす☆It was aged for five years at home. It has the sweetness of kijo sake, but it is not harsh, and the subtle acidity gives it a Shinsei character. やす☆Slightly fresh. The taste is clean and elegant, with a lingering light nigori rice flavor. やす☆It was thought to be a new sake, but it was a R3BY sake that was aged for half a year in the brewery. It has a thick, robust flavor. やす☆Shuwashuwa. Milky sweetness and flavor, and a refreshing acidity. Delicious again this year. やす☆It is a raw sake made from a traditional sake yeast yeast yeast, but it is not too heavy, probably due to the fact that it is 14%, and is tightened by a refreshing acidity. やす☆It has a clear mouthfeel with good umami and sharpness. It gives the impression of being easy to drink for a sake. やす☆I had a draft of Aki-agari at home a while ago, but this one is fire-aged.
It is clear and melon-like fruity, just like the raw. The impression is that it is light for an autumn sake. やす☆The first sip is received. It has a strong, mild, honey-like sweetness. The aftertaste has a little bit of the alcohol taste that is typical of nama sake. やす☆Clear and refreshing. It is crisp and dry, but not too sharp and easy to drink. Although it is a draft sake, the freshness is not so strong as if the bottle has been opened for a long time. やす☆It has an elegant, clean, beautifully sweet and tasty taste, just like water. やす☆Fresh, clean, crisp and crispy. やす☆Mellow, candy-like, sweet and strong. やす☆It has a slight pear-like sweetness. In general, the taste is elegant, clear, and typical of jun-dai. RecommendedContentsSectionView.title
