It has a melon-like aroma, smooth on the palate, with a full flavor and gentle acidity, and the alcohol that leaves the nose is refreshing and delicious.
I went to the Horoiyoi Festa.
Eighteen breweries from the prefecture participated in the festival, and we were able to compare various kinds of sake!
I participate in this festival every year, and it's a big party as 1,000 people open the venue to toast at the same time.
I will be checking in with my favorite, Jukishin!
On a side note, I think it would be nice to give Jukishin as a Valentine's Day gift with chocolates...!
By the time I had visited all 18 breweries, I was already drunk! They were all delicious.
It was fun!
Hello, BEAT!
Horoiyoi Festa ~ sounds like fun 🎵.
It would be a drunken festa if I went 😁✨.
I don't get a chance to try Ehime's sake very often, so it's fascinating and intriguing 🤤.
1000 people toasting is awesome~!
ma-ki-chan, I got too carried away at last year's HOROFEST and ended up getting drunk, so I did my best to have fun this year. I was too drunk at last year's festival, so I did my best to have fun this year.
Sake made from 100% "Nikomaru" edible rice produced in Saijo City, Ehime Prefecture
A name that evokes local love, reminiscent of the city's slogan LOVE SAIJO
The aroma is mildly fruity, sweet but not heavy, with just the right amount of acidity and a fizzy, slightly fizzy sensation.
1927 2025/7
Jukishin Nikomaru Junmai-shu Light Nigori Nama
Nikomaru 100 65
-1.5 1.6 16° 25/4 A+
Ehime Saijo City Shuto Shuzo
720 1650
Slightly effervescent.
It is a little sweet, but the overall balance is good, making it very easy to drink and keep going.
I decided to go with 4 gou because I have a tendency to spill the bubbly sake when I drink it in a bottle with bubbles.
I have had this sake several times. I wondered how to describe this sourness, and when I looked at the keywords of Sake-no-wa, I found "yogurt," which made sense! I was convinced. The sourness tastes like lactic acid bacteria.