自然酒おだやか 無濾過 生
日日是好日
I love Niida Shizen Sake!
As the name "Odayaka" suggests, it has a calm and mellow yet fresh taste.
Limited edition of 280 bottles!
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自然酒おだやか30周年記念酒
自然酒おだやか 純米吟醸 雄町 うすにごり
xavi11xavi11
Mellow and full of rice flavor
Mellow and sweet on the palate.
The second day, the sweetness seems to have increased.
It was delicious!
Japanese>English
m
Citrus peel? Astringency like
rice with a delicious taste
Japanese>English
Kab
Surprisingly, this is a first drink brand. There is almost no aroma, but when it is included, it has a sense of maturity that is more brown rice-like than caramel-like. Contrary to the sweet image of this brand, it is slightly dry and has a crisp and sharp aftertaste. This was the best match for the three kinds of snacks: stewed tuna cubes, scallop delicacies, and pickled red turnips. Personally, my impression of cold sake is in the following order: Sannomaru > Shizen Shu > Bandaisan > Rin.
Japanese>English
日本酒ジェントルマン
Recommendation! Sourness and aroma like plum wine but with a slight hint of oak.
Japanese>English
自然酒にごりめろん
ゆきこ
It's clear and refreshing despite being cloudy. Delicious.
Japanese>English
デビル
Drinking record （scale 0-3)
Location
Rice type Unknown
Sake type Junmai-shu
Rice Polishing 85
Alcohol content 15°.
Sake yeast: brewer's yeast
Rated wine glass
(Aroma) +2 Nuka, acetic acid,
(Appearance) Sambuki
(Taste) +2
Body 2
Acid 2, a little bit of acetic acid
Sweetness 2
Spiciness 1
Bitterness 1
Lingering aftertaste Yes
Impression
Naturals in wine
A unique sake with matured nuances even though it is a new sake. It has a complex flavor with little rice polishing.
It goes well with koji natto (fermented soybeans with malted rice) and pickles, but with ordinary sashimi, the sake seems stronger.
Japanese>English
baya
When served cold, it has a mature taste and a strong acidity, which is good enough at this point, but I have a feeling it will be better when heated.
If you warm it up to lukewarm, the acidity and peculiarity increase halfway and it's not so good.
Heating it up from 60 to 50 degrees Celsius only intensified the peculiarity, and when it was cooled down, the peculiarity was reduced and the original flavor of the rice, which was concentrated, was balanced and intensified, resulting in a great taste.
Japanese>English
南十字輝
7/10
This is autumn.
It is a sake with a strong sense of maturity due in part to the fact that it is a sake made from the same yeast as the original yeast.
It has acidity, but the sweetness is stronger.
There is also a smoky aroma, and the aroma and acidity finish off the sake in a pleasant way.
Japanese>English
NomBay
With warmed sake.
The best!
First time I had it warmed up.
Best!
Japanese>English
はくまい
It is refreshing and has no sake smell. The aroma is not strong and you can drink it like water. It is very fruity and sweet with no aftertaste that is characteristic of sake. When you roll it on your tongue, it has a hint of bitterness, but it is very full and very good!
It is quite sweet, so it might go well with strong dishes.
Japanese>English
Nihonami
dry taste
Mellow mouthfeel in autumn
Japanese>English
4th
⭐️⭐️⭐️⭐️⭐️⭐️
85% / 13 degrees / 2401
100% Omachi from Fukushima Prefecture
The flavor of the wooden vat is transferred, and the taste is ripe and complex, like a natural sake. The acidity is also strong. A collaboration between Patagonia Provisions and the Niida family. 🍶
Japanese>English