自然酒生酛 しぼり生
uMa
Natural sake, sake yeast, freshly squeezed, raw
Rice polishing ratio 85
Alcohol content 15%.
Japanese>English
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U_G
Buy in Shop
Sake brewed with brewer's yeast and naturally grown rice.
Delicious with a caramel-like aroma and umami flavor.
Japanese>English
YSTJ
NIIDAGURANKU 2022.
This is truly a bottle that is filled with the feelings of generations to come, as the natural sake created by the previous generation is brewed in a wooden cedar vat planted by the previous generation, with rice grown by our 18th generation, and the next generation uses the forest as a painting medium to draw.
The clear flavor with no cloying taste, despite the low milling rate of 88%, is the result of using our own rice without pesticides or fertilizers.
It has a beautiful amber hue, a ripe melon and nutty nuance on the nose, and a rich sweetness that fills the mouth. It has a round and refreshing mouthfeel with no cloying flavors that make it hard to believe that it is low-milled. It has a complex and deep flavor, but finishes with a clean and crisp aftertaste.
It has an astonishing taste that sets it apart from ordinary aged sake!
Japanese>English
熊谷 朋之
Good evening! 🙋
We've entered winter and suddenly we've had a cold snap and it's been freezing everyday 😱.
I feel like we are no longer slowly heading into winter, with temperatures dropping, then warmer days, then dropping again.
We already keep our sake in the hallway out of sight, not in the fridge. 😅
The lowest temperature is almost zero, so it's ok to buy to the point of overflowing somewhat! 😁.
😁😁 But, if we do this, we will not be able to finish it later, so we are doing a good job of inventory control these days. 😁😁
Well, tonight my wife served my favorite dish, chicken wings, and I opened my order of Niidashi Zen Shu Shiboritate Nama Hashiroshi Nama.
When I opened the bottle, I felt a light spurt of carbonation! I felt a light spurt of carbonation and a sense of anticipation.
I took a sip.
Ah, what is it?
Huh?
It doesn't have the acidity and gorgeousness of Shinsei.
If anything, it has a matured taste like Tsuchida Shuzo.
It's freshly squeezed, but why is that?
I looked at the record and found that when I drank it two years ago, my impression was described as sweet and tasty with sourness.
I didn't order it last year, so I was surprised to find that it was a completely different sake, even though it had been two years since I had had it. 😱.
I mean, I was a little disappointed because I had high expectations.
Japanese>English
＠水橋
Tomoyuki Kumagai, good evening 🌇.
It's getting cold here too 🥶.
Our house is starting to become a hallway storage 💦.
As Pon-chan said, it's a once in a lifetime thing 🙁.
Japanese>English
熊谷 朋之
Good evening, @Mizuhashi! 🙋
Oh well, is it corridor storage across the country 😁.
Niidashi Zenshu was completely different.
It was 85% polished rice, and yet it tasted clear, but it's hard to tell 😓.
Japanese>English
Fuma#9
It's mellow.
It's kind of medicinal.
I don't like it.
Japanese>English
のぎー
It is gorgeous and easy to drink!
The sweet umami flavor is easy to pair with anything, and the bottle's chunky mouthfeel is pleasant to drink.
We enjoyed it as is, not warmed up.
Japanese>English
風の新十郎
Hot sake.
The color of Junmai is intriguing.
Japanese>English
小倉瑞季
Aroma of Japanese cypress
Good with seared food.
Japanese>English
Fuma#9
Mellow.
Sweet mouthfeel with spiciness coming later.
I think it's a good sake, but not my personal favorite.
Japanese>English
ジョナジョナ
Niida's barrel sake. They use cedar from their own mountain. This is the first time for me to drink barrel sake.
Oh, it has a soft and woody aroma. There is a hint of sweetness. It has a mellow, rich, sweet and sour taste, but the woody flavor pulls the whole flavor together.
It is easier to drink than expected, and it is easy to match with food.
Japanese>English
自然酒生酛たるざけ生詰
叫ぶ蝶
Green pepper with sansho - yuzu and aged mackerel boiled in miso arrive with this sake. Enjoy the pairing of the cedar barrel aroma of the shizenshu with the sansho-yuzu aroma! Or perhaps the message is, "Ascend to heaven with the amplification of the umami of the Shizen-shu and mackerel! Or perhaps the message was, "Enjoy the amplified umami of Shizen-shu and mackerel!
For some reason, in a mackerel eating contest, the Kesennuma aged mackerel sent to us and a certain Kinka mackerel that happened to be on hand were stewed in miso, with the Kesennuma taking the win. The spicy chili pepper is wrapped in the mild sweetness of the natural herbs, and the result is delicious.
Japanese>English
キラタソ
Tonight, we have a sake from this brewery that we haven't had in a while 💁.
NIIDASENSHU Taru Sake 2024BY
It looks like a barrel-aged pure rice sake with no additive yeast, and the liquid has a light pinkish hue 😳.
The aroma is a lactic fermentation nuance of the sake yeast in the barrel-aged aroma, and the taste has just the right amount of wildness of the sake yeast and the depth and umami of the matured taste, making it surprisingly easy to drink and delicious 👍.
Japanese>English
自然酒生酛 樽酒 生詰
xavi11xavi11
Not as rich as Junmai sake, but still quite mellow.
A bit floral, perhaps.
It was delicious!
Japanese>English