Bottom of the bottle.
Fluffy, mellow, raisin-like aroma.
It has a fruity and sharp acidity like lemon and fruit vinegar.
Fruity but sharp acidity.
It has a slight gourd flavor.
The fresh rice flavor comes later.
Taste 4/5
I love people who order weird drinks like this. I'm so bold.
I checked the time of the end of my part-time job, and I'd better not get too drunk tonight.
I wonder if I'm tired somehow...
I don't like the acidity of sake, but I kind of like Hanaboe.
Choroki-san Good evening. I've been a real pervert since I started doing sakenois, and I'm not even close to being a pervert myself.
If you cross with vermillion, you become red. If you mingle with alcohol, you are more likely to become a pervert?
Yamahai brewing
Slightly tangy
Slightly sharp alcohol taste on the nose
Light sweetness and heavy bitterness
Said the bitterness was like citrus peel
I couldn't understand what it was.
Served with mushrooms and pakuchi salad.
Sake is strong and powerful enough to be served with pak choi.
The bubbles are so lively that you can feel them... Milky and fruity with a hint of yellow peach and pear... Sweet and dry with a nice sharpness... 😉.
Cold noodles for lunch â
Today we have beef 🥩😁I liked it with Kubota's Nigori-shu before, so this time I matched it with this Nigori-shu: 💁♂️
Let's start with the standing aroma. It has an acidity reminiscent of a yogurt drink and a hint of sweetness. In the mouth, it has a creamy mouthfeel with lactic acidity and a sense of shwashiness and a moderate sweetness.
Serve with beef. The red meat of shorthorn beef and the smooth mouthfeel and acidity of this sake overlap, and the deliciousness that wraps around each other's flavor spreads in the mouth 👍Good match ◎.
Rice] 100% contract-grown in Nara Prefecture
Alcohol content】17度
Beef
Price including tax】2,200 yen
Mizu-Hashiroshi Nama-Shu
Slightly sweet, slightly strong aroma (flowers, dairy products), slightly weak attack, light and thick acidity, simple, first mizu-hashi, most acidic and unbalanced ever, no depth, not at all like sake, refreshing
Mizu-hashiroshi was created by a monk in the Muromachi period (1336-1573). It is a method of soaking raw rice in water to produce lactic acid bacteria.
Fruity aroma
Yellow Sake
Well-balanced umami, sweetness and acidity
Sourness and sweetness are a bit peculiar
I think I've had a sake with a similar taste before, but I can't remember 💦.
Slight alcohol taste, but it will disappear tomorrow.
The store owner said to leave the bottle open for a while and enjoy the taste.
I like the taste a lot (I like the strong habit), so I wonder if I can drink it in small sips so I can see how it progresses.