The nose has a hint of melon.
The taste is more reminiscent of melon than I expected.
If more sweetness were added, it would be even closer to melon, but considering how it is paired with food, this is probably a good balance.
The chiliiness and presence of acidity make it easy to drink.
Pairing: Prosciutto melon
The aroma is not very melon-like, but when you take a sip, it is very melon-like and delicious 🍈.
I really like the sweet and sour part with a little bit of sourness 😋, and a little bitterness at the end 🍶, it was a very delicious sake.
The green bottle is also very nice ✨
I'm off to Roppongi for another drink tomorrow!
Fukushima Prefecture
Nama yeast, nigori, no additive yeast (kura-tsuki yeast)
Polishing ratio 85
Alcohol 16%.
When the supernatant portion of the sake is included in the mouth, a strong sweetness like that of Delaware fills the palate.
When you mix the lower cloudy part, a creamy, melt-in-your-mouth dessert-like drink is created.
A very tasty sake.
It is a gift from my wife's friend 🍶It is the first time to drink Niida Honke's sake ✨They are very particular about their sake 🧐It is low alcohol, when it is cold, it is like a white wine with a pronounced acidity, when the temperature rises, you feel a complex flavor that is hard to describe. It is like a white wine with a pronounced acidity when cold, and a complex flavor when warmed up. It is a sake that will give you a taste of the wild when drunk at room temperature when camping. 🏕️
Good morning Nochi-san😃It was my first time to see it too! They have two types of sake 😳It's made with a raw yeast yeast base so it could be heated 🍶It's quite a flavorful sake 😋.
Milk bottle style design? s cute appearance belies a powerful liquor. No modern niggly calpis-like sweetness.
It is more like an alcoholic porridge when warmed to lukewarm.
In addition to the sweetness and umami typical of rice malt, there is a slight acidity typical of sake and sake yeast.
3.75
