やす☆
It is mildly sweet and delicious, with a slight alcohol taste.
Japanese>English
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やす☆
Sake degree -6.1, so it is very sweet and mild. It is like a dessert sake and good as an after dinner sake.
Japanese>English
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It's shuwa shuwa. I can feel the umami and acidity, but the acidity is weaker than Toyoupai, so I prefer this one in terms of balance.
Japanese>English
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Fresh mouthfeel. The sweetness is moderate. Strong acidity from the nigori-like flavor. A little bitterness in the aftertaste.
Japanese>English
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It has a heavy umami and acidity typical of Yamahai, and is delicious when heated at 48°C (48°F), with a soft umami that opens up and a slight acidity.
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It has a strong umami flavor and is a little harsh when served cold, but it becomes easier to drink when heated at 46°C, but it still has a twisted feel.
Japanese>English
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When served cold, it has a slightly firm flavor with acidity; when heated at 45°C, it has a mellow flavor and slight acidity. It gives the impression of a classic sake.
The name "Umakitekku" means "most delicious" in the Owase dialect.
Japanese>English
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It's sloppy, slightly strawberry-flavored yogurt-like, and when heated to 54 degrees Celsius, it's sweeter and more like sweet sake.
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Imuraya's sake. It has a fresh mouthfeel, similar to the Gassan we drank just before, but the acidity and sharpness are weaker and the impression is a little lighter.
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Uragatsuyama" is a challenge project made by the brewer and a volunteer liquor store.
It has a fresh mouthfeel with soft sweetness and acidity. The taste is generally light.
Japanese>English
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Slightly fresh acidity and closed umami. The taste is as good as you'd expect from Gakki Masamune.
If you warm it up to 50°C, the acidity becomes diluted and the mellow umami opens up.
It is delicious chilled or warmed, and has good cost performance.
Japanese>English
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H24BY. golden color. It is quite mature when served cold, but softens and becomes easy to drink when heated to 55°C.
Japanese>English
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It has a strong umami flavor. A sake that shows its true value when heated.
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It is a sweet and umami type, but compared to other Yuyuis, you can feel the umami that is typical of Hiyaoroshi. In general, it has the elegance that is typical of YUIYUI.
Japanese>English
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It has a moderate umami and acidity when served cold, and a soft umami that opens up when heated to 53°C.
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The sharpness accompanied by the acidity gives it a Shinsei-like character.
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Autumn sake version in collaboration with United Arrows.
It has a soft sweet taste with a thick texture. There is a hint of acidity in the aftertaste, but it is less acid than Akatombo.
Japanese>English
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It has a very light and refreshing taste. There is a faint freshness that is typical of a fresh sake.
Japanese>English
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There is a hint of sweetness and a soft flavor that spreads towards the end. It is generally refreshing.
Japanese>English
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The mouthfeel is clean and crisp. It is accompanied by acidity and has a good sharpness. As the name "Chokushin" suggests, it has a crisp taste for a Hassen.
Japanese>English