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2018BY。色は茶色に近い。常温でもまろやかな飴感あり。燗だとまろやかな焦げ感、飴感と山廃の酸を伴うキレあり。
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Timeline
やす☆
The first Okushika was made in H29BY. At room temperature, it has a mildly matured taste with a strong acidity.
When heated, it has a mild burnt taste and a strong sharpness with acidity.
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The color is pale yellow. At room temperature, it has a burnt taste and a sharp taste.
When heated, the mild burnt taste is irresistible. It has a nice sharpness and should definitely be drunk warmed.
Pair with Benten Musume's Narazuke.
Japanese>English
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At room temperature, it has a refreshing and sharp impression. When heated, the soft umami expands and the balance with the sharpness improves.
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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English
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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.
Japanese>English