notebook
Citation.
The name Bourru means 'nigori' in French.
MK-7, a Mie yeast, is used, which is mainly ethyl caproate.
It has a fresh, pleasant aroma reminiscent of fruit, which is perfect for the current season, and a refreshing acidity.
This light nigori sake is not only "light," but also has a silky flavor and sweetness.
The aroma is gorgeously fruity. It is like pineapple and a little bit of yogurt.
In the mouth comes a gentle sweetness and a gentle sourness, and the flow of the sourness brings a slight bitterness to the face, and in the latter half it finishes clean and crisp.
It was a juicy and delicious sake that wraps the refreshing sweet and sourness with the tenderness of nigori.
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Ingredient Rice
Koji rice type : Kami no Ho
Kake rice : Koshihikari produced in Mie Prefecture
Rice Polishing Ratio
Koji rice : 55
Kake Rice : 60
Alcohol 15%.
Yeast used: Mie yeast MK-7
Refreshingly sweet and sour taste and rice flavor
Little aromatic, watery sensation.
Slightly bitter taste in the mouth
It was a refreshing taste. ☺️
Toppings: liver, bonito sashimi, hokke sashimi, tsukune (skewer of white liver)
I got it from the hanpukai.
I opened the summer bourru 🥳.
Bourru" seems to mean "nigori" or "cloudy".
So it's a summer nigori sake 👏!
The bottle was opened with a light pop! The bottle was opened with a light pop✨
What's that aroma? It smells like pineapple!
Surprising 😳!
It's not a crazy sweet scent, but it's a little tropical ☺️.
Beautifully light and cloudy as the name suggests ✨.
When I drank it...
Wow!
I've never had this type of light nigori before!
Of course it has sweetness, lactic acidity and sourness!
But it's not just that, it's a complex taste. But it's not just that, it's complex.
It tastes a little heavy, but the aftertaste is very sharp!
What a mystery!
It's a little bit different from the sweet and sour light nigori, and if macho released a light nigori, it would be similar to this one! LOL!
I felt it was a punchy type 💖✨
I'm looking forward to seeing the flavor change 🥹.
✨When I drink it at a later date, the complex flavors come together nicely and it's a light nigori with a strong umami ✨.
This is definitely more delicious💕
On the menu it was Tamitsu, but it says early spring in romaji, so I registered for early spring.
It reads bouryu, which means muddy.
It is light and muddy. It has a nice pithy feeling. It has a refreshing acidity.
This is good for summer camps.
<Solidly sweet, bitter, refreshing, smoky
The top aroma is slightly banana and a mysterious acidity.
It is sweet and bitter from the moment it enters the mouth. The rich bitterness, which is typical of nigori, is pleasant. The sweetness is clearly banana, with a hint of rummy.
This is a good nigori for summer. It has a strong flavor and sweetness, but there is nothing sticky about it. It would be nice to take it outside and drink it on the beach. It is best served chilled, but room temperature is also possible.
The specs are
Sake: Special Junmai Nigori Nama Shu
Rice : Koji rice/Kamiho, Kake rice/Koshihikari produced in Mie Prefecture
Rice Polishing Ratio: Koji Rice - 55%, Kake Rice - 60
Alcohol percentage : 15% ・・・ Normal
Yeast : Mie yeast MK-7
It is like Sun from "Princess Mononoke" in Ghibli. It is the Sun in the latter half of the movie. Dere sweet and refreshingly bitter. Not the fresh fruity freshness, but a freshness with a strong bitterness but full of vitality.
Satisfaction: ★★★★
*I will post the full version on my blog, supplemented with character images, etc. If you like, please search for "korune sake" or visit us from the link in the profile section.
Early Spring "Summer Boulleu" (そうしゅん, "Summer Boulleu")
It has a yogurt-like aroma, sourness and gentle sweetness, with a
Smooth and smooth on the palate.
Refreshing fruitiness, and
Light gasiness, with a piquant bubbling that appears in the glass, but it is not sparkling, and
The mouthfeel is clean and crisp.
Bourru = niggles.
Bourru = cloudy.
A refreshing, sweet, sour and juicy summer sake with a light nigori taste.
Um-um-um!
=== Ingredients: Rice (domestic), Rice (domestic), Rice (domestic)
Ingredients: rice (domestic), rice malt (domestic)
Rice used: Koji rice: Kami no Ho, Kake rice: Koshihikari produced in Mie Prefecture
Polishing ratio : Koji rice : 55% Kake rice : 60
Alcohol percentage : 15
Yeast used: Mie yeast MK-7
720ml 1,364 yen
===
★★★★☆
1656 2022/7
Early Spring Summer Boulud
Special Junmai Namaishu Nigori
Malted Rice type : Kami no Ho from Mie
Kake: Koshihikari produced in Mie
55％ 15° 22/6 A
Mie Komono-cho Hayakawa Shuzo
720 1363
First, take a sip of the clear sake.
Then, as it twists on its lees, it gives a soft impression with a hint of sweetness.
It goes on and on as you notice it.
I requested a wine-like wine that was not too sweet.
When it is cold, it is tart and juicy.
When it is warmed up, the rice is delicious.
Not too sweet, but the taste is strong.
The manager served it muddy and we had both the top clear and the mixed one.
The mixed one is softer on the palate and has more of a strawberry-like aroma. Milky.
