Herman Mok
Trois used another ancient yeast - Number 3. Comparing with Numero Six, it is much leas fruity. It is overall quite light body and incline to the lactic acid side - cream, yogurt. Slight umami, well balanced.
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Herman Mok
Using the oldest yeast Number 1. Comparing to Numero Six, Numero Un has a weaker smell, though the features are very similar, melon & banana on the sweet side and slight lactic acid - more like yogurt. On palate it gives you same stuffs, with clear umami spot towards the end, a little bit of cheese I think. Not a very full body one but clearly shows the difference.
Herman Mok
Comparing with the Normal version of Numero Six - the Ikeda version is a little bit sweeter which I think is more balanced with the lactic acid taste. The spice of alocohol only comes at the end which is very pleasant - also some nutty feel at end. Nicely done and well balanced and body is not heavy as well.
Herman Mok
First time doing a parallel tasting of Obuse Winery. This is the easiest to find Normal Numero Six version - fresh melon and banana sweetness with some feel of lactic acid on nose like cream and yogurt. On palate I would say it is a bit more bitter than the ikeda version, the alcohol feels come in the middle of taste - a bit too outstanding for me.
Herman Mok
Comes with more significant lactic acid feel - guess thats the difference between Kimoto & Yamahai. The creamy taste is a bit heavier - feel of vanilla spot.
Herman Mok
Elegant melon on nose. A bit minty. The sourness from lactic acid is stronger - with lemon and yogurt. Also strong umami spottable - after taste lasts longer than others. Guess it is the strength of Omachi after all.
Herman Mok
This kind of 台雲 made use of 愛山 - interestingly it does not carry the sticky sweetness which I usually encounter when drinking other sake with this type of rice. While it is definitely sweeter, but the sweetness is still very light and would not have much burden - slight yogurt and cream feel at the end. Less umami comparing to other types but still can be spot.
Herman Mok
This is the JDG version of 台雲 using 真吟 technique with yamadanishiki - rice polishing ratio 50%. Comparing with Yamahai version, the smell of melon & banana is still prominent but a bit softer. A little hint of bitter taste at the end.
Herman Mok
台雲 from Taiun Sake Brewing in 島根. Since it only got the license for manufacturing sake for export purpose, there is no such record in Sakenowa. This one is tasted in Hong Kong - which is Junmai Ginjo using yamada nishiki - rice polishing ratio 55% at 16% abv. On nose it gives you prominent banana smell, going to the level of banana cake. Signature sweet of melon & banana with a bit of sourness. Slight vanilla and umami is also spotted.
Herman Mok
This bottle is more beautiful than the RED one. But for sake I like the one made with 雪女神 more. This Yamada Nishiki version is a bit too rich for me - it comes with rich ginjo sweetness on nose and palate. Maybe too rich for me in this round as I am unable to spot other ingridents.
Herman Mok
First time drinker will like the pureness and elegant feel of 雪女神. As expected clean fruity smell and taste are spot. Light body and will not add burden to your meals - real great no matter for food pairing or not. Simple aftertaste but you still can sense the sweetness from rice and slight cheesy taste. Clean and easy to drink.
Herman Mok
Comparing with the Alpha 6 being tasted at the same day, it is a totally different style. It has much more complexity, and you can smell some kind of new wood in it. This can also be tasted - only slightly so it did not damage the balance of the sake. Overall you can still feel the sweetness from rice grains, with stronger umami like mushroom. When pairing with dishes with much sauce, some fresh cheese taste comes up. Only thing I dont like about this sake is the bitterness is too prominent.
Herman Mok
Very nicely done sake. As with other Kaze no mori sake, it comes with a bit of fizziness but the bubbles are quite smooth. It comes with elegant and pure fruity smell of apple and pear, while you can also smell the sweetness from rice plus a bit of creamy taste. Palate it is similar, with a bit of umami at the end and slight bitterness. Elegantly done - fine and pure with mixture of many tastes. Real great one.
Herman Mok
Full of banana and melon smell - typical from Namazake. I would say it has a lighter body than what I expect - which is actually good. The fruity taste is quite prominent, with fresh cheese and yogurt coming up together with cooked rice sweetness. Umami is also spot.
Herman Mok
Aged in American Bourbon barrel for 3 months with an aim to mix Japanese and American flavors. It looks pale yellow in color - comes with smoky and vanilla smell. A bit dry and bitter on palate, still know it is a sake though.
Herman Mok
Here comes a rare sake from California! Surprisingly it comes with great quality - fruity melon & banana smell that accompanies by cream and milk. Same tastes are being spot on palate, smooth and fine which blends very well. Medium to long after taste with the lactic acid sourness - also a slight hint of umami. Greatly finihsed yamahai sake which I would recommend everyone to try if in San Francisco.
Herman Mok
On aroma, it is more of lactic acid - cream and milk. I don’t spot much of ginjo sweetness. On taste it is still some sourness, with bitterness a bit too prominent. I think the balance is not so good as I cannot locate the ginjo fruity sweetness in this sake.
Herman Mok
As u can feel with other Bodaimoto sake, it is full of sourness - but not an unpleasant one. It is the sourness from yeast and lactic acid - yogurt and cream like, both on nose and palate. On taste it also comes with fruity sweetness but not prominent. Slight feeling of umami at the end and also rice sweetness.
Herman Mok
For record purpose - not remembering exactly how it tastes 😅
Herman Mok
Clean and elegant, crispy. For record purposes.