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R4BY: When cold, this sake has a clear, good umami flavor with little maturity and no sense of "namaisho" (traditional sake), making it an easy-drinking umakuchi sake. As the temperature rises, the acidity of the sake comes out.
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It has a clear mouthfeel that is hard to believe it is 70% polished. It has a subtle sweetness with a touch of fruitiness and a moderate umami flavor, and is exquisitely balanced as a modern food sake.
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Tasted again at Yawaragi on 12/20. I felt softer and cleaner acidity than usual.
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It is 60% polished and has a clear and crisp taste. Although it is said to be super dry, it is light and has a gentle sharpness.
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Hishiko after a long time. The first sip.
The taste is a little fresh, crisp and dry, but as the temperature rises, a muscat-like fruitiness comes out.
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Fruity aroma. It has a clear melon-like sweetness and flavor that quickly disappears. It has a modern flavor that is not typical of Shimane sake. Personally, I would rather drink it by itself than with food.
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This one also opens the mouth. It has a clear flavor and a slight acidity typical of Hakurakusei. The sweetness is moderate, but there is also a slight muscat-like fruitiness.
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The first sip is served. It is a little fresh, perhaps because it is the first sip. It has the clear, soft umami and moderate acidity typical of Yamadanishiki. It is easy to drink with low alcohol.
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The first Hochozuru. A 60% polished Omachi, super dry? I ordered it at room temperature.
It has a soft flavor typical of 60% polished Omachi at room temperature, but it sharply sharpens up and is definitely dry.
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