First time in Niidashi Zenshuu. As the name suggests, it has a melon aroma. The taste is also melon, but not too sweet, with a good balance of sourness, umami, and bitterness, and a clean aftertaste. However, the melon taste is not so much the name as it is the taste itself.
The name "3.33" comes from the fact that the amount of steamed rice used in the fourth stage of the brewery's unique "kumidashi four-stage" brewing process is reduced to 1/3 of the normal amount, resulting in a brewing process of 3+0.33.
It is brewed using the "kumi-dashi" method, with no yeast added, and a rice polishing ratio of 60%.
A melon-flavored natural sake from Niida; I thought the 3.33 was the acidity, but was told it came from the three-stage brewing plus a modest 0.33 for the fourth stage.
Refreshing melon aroma. The slightly lighter sweetness and juicy sourness spreading in a jiffy are perfect for summer. It has a clean aftertaste and is both satisfying and easy to drink.
Once again, I am amazed at the variety of fruit flavors that can be produced with sake.
The standard one of the NIIDASENCHU
300ml bottle, I bought it because it was an easy-to-drink size.
It has a yellowish color.
It has a mellow and oaky taste of rice. I think it tastes better at room temperature than chilled.
It is a good sake to drink slowly.
Delicious!
Aged in oak barrels 😎.
Wine barrels? 🤔
It has a grape-like sweet flavor,
I don't know if it comes from the alcohol or the barrels.
Delicious😆😆😆😆.
This is a winner👍👍
Continuing from the previous issue, this bottle was purchased at Izumiya Sake Shop in Koriyama City, Fukushima Prefecture. I would have preferred to buy it at the brewery, but with my schedule, I bought it here.
This is the second sake from the Niida family, following the "Odayaka" we had last year.
The rice used for this sake is naturally grown rice called Toyonishiki.
Polishing ratio is 85%.
The alcohol content is a low 13%.
Kumi-dashi four-stage brewing with sake brewer's yeast
Bottle is once fired to preserve the freshness.
When the bottle is opened, the aroma is fresh and sweet.
When poured into the sake cup, it has a gentle, slightly effervescent, light nigorigo color.
When you take a sip, you will feel the lightness of the slight effervescence with a gentle mouthfeel. A round sweetness and a sourness derived from the sake's traditional sake brewing process spread through the mouth. When swallowed, the slight bitterness quickly fades away, leaving a clear aftertaste.
Shizenshu is very easy to drink, with a good balance of sweetness, umami, and acidity. It is a gubigubi type of sake, yet it is very intoxicating and delicious 😋.
Maybe it's because it's been so hot lately that I've been drinking a lot of summer sake.
I felt it was too strong.
The good thing about NIIDASENSHU is that it tastes good no matter when you drink it.
It tastes good no matter when you drink it.
It tastes like delicious rice, you can feel that you are drinking sake🍶.
Purchased at Azuma Tsuru in Nishinomiya Gardens
I saw the label and bought it immediately!
I asked the shopkeeper about it, and he said he had to go all the way to Fukushima to finally get the deal.
The sake is a solid champagne gold!
It is a habitual sake with a strong acidity, but it is the type of sake that you can get into!
A good sake with a lot of attention to detail.
I drank it for the first time and it's just as melon-y as the label says.
But it is not overly sweet melon, the first sip is a bit sweet and cucumbery.
But very tasty.
