Opened 20 days in the refrigerator there is still clear green apple fruit aroma, light rice flour, Parmesan, the mouth acidity is very full, sweet, sour, bitter, salty and fresh balance of the five flavors, the alcohol sense is clear moderate and not stimulating.
15 degrees of the original wine, 60% of the refined rice step, No. 701 yeast, the rice variety is not disclosed.
1900
Screw cap to open the bottle.
Twist and "pssh! No "Pssh!
The first thing I felt when I drank it was "Sweet!
Then, I immediately thought it was spicy.
but it is refreshing.
It has a sake degree of -16, but it is not so sweet and not too strong.
It is delicious!
If it had a little muscat flavor and was slightly sparkling, it might be great.
Smells like butter cheese and nuts.
Firm acidity on the palate.
It's even sharper than on the nose, and once again, it's fruity, salty lemon, with just the right amount of alcohol.
First time drinking 😎.
The sweetness and sourness
I like it very much👍
Citric acidity and
Citric acidity and lactic acidity
I like the sweetness and the sourness.
I wonder if it's like Shinmasa from Akita 🤔.
I want to drink it sipping by sipping ✨
My favorite of the day👍👍
Good evening, Mrs. Saccaro!
Congratulations on your first Marufei 🎉!
I was so impressed with the limited edition that I impulsively brought it to you the other day and it's now sitting in my cellar 🎵.
I'm a big fan of sweet and sour, so I'm looking forward to drinking it after reading your review 🤤.
Good morning ☀☀☀☀.
Sweet and sour is delicious 😆.
Even without a pinch
Chibichibi
I can do it 😆
I hope it will be to your liking.
I hope it's to your liking 🤓🤓🤓.
HIRAISEN Kugu -black label-
We are pleased to present Kugu black label from well-known brand "Hiraisen".
I've heard from some customers that they don't blame me at all for what I've done so far.
I don't blame them at all. This time, we made it without any adjustments or adjustments.
This time, he said it's an acid-specific type that was made without any adjustments or anything 🤔.
But on the contrary lol
This one soaks into your tired body. ‼️
And the acidity that becomes habitual in a good way is unstoppable❗️
I still like ‼️ good job 😄
Rice used: 100% Akita Sake Komachi from Akita Prefecture
Polishing ratio: 50% for Koji rice, 60% for Kake rice
Alcohol content: 14% (original)
Sake meter: -12.0
Acidity: 4.1
Yeast : Chiyoda Yeast No.77
With its low alcohol content of 12 degrees, sake degree of -20, acidity of 3.4, and Yamahai, I imagined it was a grape juice, but when I actually drank it, I found it was not that fruity.
It was more like citric acidic sweet water.
This may be a good thing!
Akita Sake
Hirasen Marubi Limited Nama Sake Akita Sake Komachi
I really like the taste of this one! Sweet and sour and delicious!
I've bought the beige label Marutobi before when my husband was in Akita on a business trip, but at the time I thought it was just a hmmm...
Tobitusen -> Sour Boy -> Marutobi
Hiraizumi I'm addicted to ☺️
I had another glass of the same thing that day with a refill.
I'm not sure which brand to choose when I go to Sake no Wa 🤔.
There is an independent "Marutobi" brand, but if I choose "Marutobi", it won't be counted as "Hiraizumi" under "brands with many check-ins"... I'd like to see a tally by "brewer" so I can look back on it later 🤔...
🍶
I finally made it to 1 month before the log!
I'll do my best to catch up with the rear ties!