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The mild, candy-like sweetness was too heavy and heavy for my taste. It is not good alone or as a food wine.
Japanese>English
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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
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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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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
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Drinking out before yesterday's remote drinking session.
It has a clear, light, pear-like sweetness. It is regrettable that there is a slight alcohol taste in the aftertaste.
Japanese>English
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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
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Crisp dry taste. It tastes like a model of dry taste. The impression is quite different from the Junmai Ginjo we drank at home the other day.
Japanese>English
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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
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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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It has a firmness that is typical of Shiga sake.
Japanese>English
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Detailed specs unknown. Freshness like a raw sake, good acidity and crisp sharpness.
Japanese>English
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It has a sweetness on the palate, followed by a fresh acidity and a quick finish. It is delicious.
Japanese>English
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It has a crisp and clean taste with a firm umami that is typical of hiyaoroshi.
Japanese>English
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568 (Koroha), meaning to beat Corona (567). It is a blend of sake that lost its destination in Corona.
Slight acidity from a light mouthfeel. Light in general.
Japanese>English
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Fresh but with a good amount of alcohol in the aftertaste.
Japanese>English
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Fresh and light on the palate. Good sweetness and crispness from the acidity. Delicious.
Japanese>English
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Sweet aroma. Sweet and delicious, crisp and sharp. Delicious.
Japanese>English
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It has a light mouthfeel and a moderate spiciness reminiscent of alzone. Good sharpness.
Japanese>English
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Detailed specs unknown. Aroma with a hint of sweetness. After a soft umami taste, it has a crisp spiciness typical of Drunken Whale.
Japanese>English
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The taste is typical of undiluted sake, but it doesn't leave much of an impression.
Japanese>English