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Bottled in March 2021, BY unknown.
The color is amber. It is delicious at room temperature, with a matured flavor and sharpness. When heated, it has a mild candy-like sweetness and sharpness, and is also delicious.
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やす☆
At room temperature, it has a strong acidity of a sake made from a traditional sake yeast yeast yeast. When heated, it mellows out, but the acidity is still strong.
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2016BY in warmed water.
The color is a light yellow. Mellow rice sweetness spreads, but the sweetness is a bit strong and has a nice sharpness. Well balanced to my liking.
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H27BY was served warm. The color is pale yellow.
It has a gentle burnt taste and umami, with a nice sharpness.
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The first Tsuki no I nigori. Bottled in 2022, BY unknown. Slightly colored?
At room temperature, the nigori rice flavor is strong and sharp. When heated, the soft rice flavor expands, and it has a nice sharpness.
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H27BY. amber in color.
At room temperature, it has a strong attack with a sense of maturity. When heated with added water, it has a mild, burnt taste with a good sharpness.
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H29BY, light yellow in color. At room temperature, it is rather dry.
When heated, the mild umami opens up, and the acidity of the sake's natural yeast gives it a tight hold.
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2009BY was served warm. The color was a light yellow.
It has a clear, mellow flavor and is crisp and clean with the acidity of Yamahai. There is a slight burnt sensation due to the long aging, but it is moderate compared to the age of the bottle.
This is the first time I have tasted Suginishiki that has been aged this long, but it has a strong acidity and a strong Suginishiki character.
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Petit fresh and clean on the palate, it has the weight and firmness typical of 18° Shikishima, and it finishes with a lime-like acidity.
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The first Kozaemon Yamahai aged sake I ever drank was H28BY and had a tea-like color. At room temperature, it has a strong sharpness with the acidity of Yamahai.
When heated, it has a caramel-like sweetness, but also has a sharpness with Yamahai acidity. This is a sake that will give you new discoveries of Kozaemon's charms.
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H29BY. slightly yellow in color. At room temperature, it does not have a strong sense of maturity and is easy to drink.
When heated, it has a mild sweetness that includes the refinement of 60% polished rice, with a slight burnt aftertaste.
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2017BY with additive warming. The color is almost brown. It has a burnt and caramelized sweet and savory taste, and is sharp with acidity.
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It has a clear Jungin-like rice flavor and a good sharpness when lukewarm.
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It has a petit fresh and clear flavor, yet it is crisp and clean. The overall taste is light and dry.
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Warmed. It has a gentle, elegant flavor and sharpness typical of Shichibonjari. It is recommended for beginners of heated sake.
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Tasted again on 8/17 at what's your poison? It has a clear, soft flavor and sharpness at room temperature.
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Tasted again on 5/31 at what's your poison? No change in impression, prefer it at room temperature rather than cold sake.
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A blend of H21BY and H28BY. The color is a beautiful golden brown. At room temperature, it is a bit peculiar.
When heated, it has a soft matured taste and umami, making it easy to drink. It is less sweet and more crisp than the long-lived, room temperature aged sake of a different brewing year that we had previously tasted.
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2010BY. 5.0 acidity, a spec not often seen. The color is a pale yellow.
It has a strong lemon-like acidity, both at room temperature and when heated. I have never had an aged sake with so much acidity.
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The color is almost colorless. It has a firmness typical of Akizuka, and is not bad at room temperature.
When heated, the flavor softens and has a sharpness with acidity. When cooled slightly, the sharpness eases and the fullness and candy-like sweetness increase, making it delicious.
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Fresh mouthfeel. Round, deep, juicy and grape-like with a delicious acidity.
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2015BY was served warm. The color is a beautiful amber.
It has a gentle, mature taste like candy or caramel. It has no twists and turns at all and makes you feel indescribably happy when you drink it.
It is one of the best matured sake I have ever had.
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