K
(Left photo)
Soft acidity and sweet flavor
Beautifully balanced, it blooms when served cold.
Low-polished, Kame-no-o has a slight tangy aftertaste, but is generally very easy to drink.
4.00
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
K
(Right photo)
I drank it expecting it to be mellow and dry, but it was too light on the palate. It was light on the palate, but had a very strong aftertaste!
In the end, it was as mellow and dry as I imagined it would be.
2.75
Japanese>English
K
The flavor is strong and mellow from start to finish.
I drank it cold, but the more it is at room temperature, the more it opens up.
As the concept suggests, it is also good for warmed sake.
But it is still dry without any unpleasant taste or slurping sensation.
3.50
Japanese>English
K
(Right photo)
The light, dry, and refreshing watery mouthfeel with just a hint of umami in the aftertaste.
It is dangerous to drink too much!
3.75
Japanese>English
K
(middle photo)
A refreshing summer sake with a gentle citrus acidity.
It is light and refreshing, and you don't feel the alcohol at all.
It has no sweetness or umami, which is typical of Murayusake, but it is a great food sake and tastes great!
4.25
Japanese>English
K
(Left photo)
The sweetness and umami are well felt in the mouth, and as is typical of nama-shu, there is a fresh, slightly bubbly taste, which is lightly tightened by a mild acidity.
Overall, the sake is clear and smooth.
4.00
Japanese>English
くまくま
The last is Oumachi from Nishinomoto, Nagano💛.
Japanese>English
くまくま
Next, Naotora no Omachi💙 from Nagano, Japan
Japanese>English
くまくま
Saturday afternoon drinking started with a new spring sake from Kangiku💛.
Japanese>English
くまくま
Last, from Kyoto, Sawaya Matsumoto's Morihashi-Go Mangoku 💛.
Japanese>English
くまくま
The last Sunday lunchtime drink of the year was Blue Label Yamadanishiki from my favorite Nabeshima 💙.
Japanese>English
くまくま
Lastly, Bakuren's super-harsh ginjo sake from Yamagata💜.
Japanese>English
くまくま
Two light weekend lunchtime drinks. First, Shuho's Koyama Shoten Limited Junmai Ginjo from Yamagata: ❤️
Japanese>English
K
Slightly strong umami, leaving a firm aftertaste but without any peculiarities.
Not much Daiginjo-ness, but the overall balance is good.
When the temperature rises, the sweetness becomes much stronger.
4.25
Japanese>English
K
Kararu!
Well-balanced sweetness, umami, and acidity, but with a strong acidity that is refreshing, just like a spring sake.
A little sweetness remains at the end, and the aftertaste is rather long.
Although it is sweet, it can be drunk smoothly all the time.
4.25
Japanese>English
K
The nose is clear from start to finish, but as is typical of spring sake, there is a gorgeous aroma that lingers on the nose.
The taste is not very spring-like, and there is almost no sweetness in particular.
Excellent as a food sake
4.00
Japanese>English
K
(Left photo)
Sweet berry flavor typical of spring sake, juicy in the mid-palate.
Light at the beginning, but with a slightly long aftertaste and a firm sweetness.
3.75
Japanese>English
K
(Right photo)
Clear from beginning to end.
It seems to be a silver plate, but it has almost no spring sake-like character.
Perfectly a food sake
3.50
Japanese>English
K
(middle photo)
Well-balanced, unctuous, sweet and delicious.
Fresh and light on the palate, with a mellow, mellow flavor from the oak barrels.
It seems to be easy to match with any meal.
4.50
Japanese>English
くまくま
Last, Denshin's spring sake from Fukui 🩷.
Japanese>English