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SakenowaRecord your sake experiences and discover your favorites

和食の四季彩

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和食の四季彩
32
やす☆
First Okunomatsu. Clear mouthfeel. It has a mild, slightly heavy umami flavor, and it is smooth and crisp. It has a classical dry, umami taste. As the back of the bottle says, it is best at room temperature. It may also be good warmed.
Japanese>English
Hyakujuro赤面 GOLD 大辛口純米
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和食の四季彩
33
やす☆
Clear and crisp, sharp and dry sake as the name suggests. Since it was bottled one year ago, it has a slightly matured taste. As the temperature rises, the flavor increases, which gives a similar impression to that of Kiminoi, which was drunk just before.
Japanese>English
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和食の四季彩
31
やす☆
Clear and refreshing. It is crisp and clean with a touch of umami. As the temperature rises, the umami increases, but the elegant Yamahai sake is not too heavy. It has a refreshing feeling typical of Niigata sake made with Gohyakumangoku, and is suitable as a mid-meal drink.
Japanese>English
Manozuru超辛口純米原酒生酒無濾過
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和食の四季彩
33
やす☆
Drinking out before a remote drinking session yesterday. It has a sake degree of +20, so it's clear, dry, and sharp. Even when the temperature was raised, it remained sharp without much change. The taste is very typical of Niigata sake.
Japanese>English
Azakura超旨辛口+10特別純米生酒無濾過
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和食の四季彩
23
やす☆
It has a light and refreshing taste with a crisp and clean finish. It is truly a super delicious dry taste. As the temperature rises, the firmness increases.
Japanese>English
町田酒造特別純米生酒無濾過
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和食の四季彩
31
やす☆
Fresh mouthfeel. It has a juicy taste with a hint of sweetness, and is crisp with a beautiful acidity. As the temperature rises, the acidity becomes less pronounced, and a rich, sweet flavor emerges. Personally, I prefer to drink it chilled.
Japanese>English
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