It is a summer sake from Niida Nature Sake 🍶.
The top aroma is sweet with a hint of koji malt with a slight acidity.
When you put it in your mouth, you will feel a slight carbonic acidity.
It has a strong acidity like lemon🍋 with a sweet and refreshing aftertaste.
The proprietress said it was quite sour 😵💫 this year.
It was quite sour lol ✨️
Hello, Matsuchiyo-san: ☀️
I thought this was sweet, but I see it is sour! Maybe because it's been hot lately, sour taste is booming in my mind, so I would like to try it 😚.
Good evening, Kotaro-san 🍶.
I heard that last year it was sweet and sour, but this year it is more acidic 😘.
If you want something more acidic and refreshing, Narumi from Katsuura, Chiba is also interesting 😊.
You can find it at Kodama and Imameya in Otsuka.
My favorite NIIDASENCHU ❣️
I've been too busy working last month.
I was ꜀( ꜆╶ ω╶ )꜆ pesha ... but
Thanks to you, I survived the busy season!
And also thanks to the Ibaraki trip of the Ataoka Sake Drinkers!
I usually don't buy light nigori or orikara-mi sake willingly, but I'll definitely buy Niidashi zenshu,
I don't usually buy nigori or ogara, but I'm sure Niidashi Zenshu will be delicious!
And if it's Jungin in the standard green bottle, you can rest assured that it's safe!
From freshly opened to a few days later with a lot of orizumi left in the bottle.
It was a stable taste 👍✨
A few people have already written about their trip to Ibaraki, so I'll spare you the rest.
It was fun, but in a good way, and not at all carefree 😂💓
Good morning, Kashu-san. It was fun 😄I didn't expect to visit so many tourist attractions myself, and it was refreshing. The only regret is that I went to bed early.
Good morning, Kashu-san ☀Thank you for enjoying Ibaraki for three days ☀It was hard work because everyone was ataoca except me 🤣‼️Let's go somewhere else again!
Let's go!
Chutoro! I don't remember all the flavors except for the bare-bones rahsho, but I have the impression they were all delicious! LOL!
I've been traveling a lot lately and all I've been doing is eating and drinking, so it was great to go back to my roots and see the sights 👍✨.
Mr. Manachy.
Thank you for organizing and attending!
It was a super fulfilling Ibaraki tour 😆❣️
I guess I was paralyzed from all the ataoca gathering...
Don't worry! Manachie-san is a great ataoca 🙌
Manta-san
It's been a while!
And happy birthday to each other 😁🎂.
I was so busy until yesterday that I didn't prepare a birthday drink 💦.
I'll go check out your review later 🎶.
Refreshing aroma like rum. It has a soft sweetness, a refreshing acidity, and a soft mouthfeel with no peculiarities. Slightly gaseous and a bit gassy. When mixed with lees, it adds richness and good bitterness. It is a low alcohol 12%, but it is even lower in alcohol content and goes into the body smoothly. It is like drinking a slightly bitter sports drink or flavored soft water. It's a bit lackluster, but it's good for a light drink on a hot day 👍Sashimi konnyaku sweet vinegar, green onion ponzu, pumpkin with minced leeks, spicy prawns ◎Meat sauce and cheese may not go well with oil 🤔.
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!
Unexpected fermentation raised the acidity level tremendously, Shizenshuu. According to the story, the acidity is over 5, so it's a miscalculation of 5 acidity?
After all, when it is hot like this, I want acidity.
The aroma is sour and a little alcoholic...maybe even a little sakekasu-like?
When you drink it, it is not as sour as you expected? Along with the thick acidity, the sweetness and umami of the rice can be felt. The last part is also acidity and a little bitterness.
The umami acidity slowly permeates the palate as it rolls around in the mouth, and it is delicious.
It is different from the light sweet and sour taste, and the richness of the rice is balanced by the acidity, which is interesting and delicious.
Good morning, Kotaro 😃.
It's true that we want sourness in summer 😙 so I'm curious about this miscalculation 🧐 but 500 at 14 degrees is going to kill you in an instant 😋.
Jay & Nobby, good evening 🌙.
This miscalculation, it was a delicious summer sake, not too sour, with a good taste of rice but still quiky 😋 As you said, 500 at 14 degrees is a blink of an eye 🤣.
Good evening, Nemuchi!
I'm curious to know what's in it, and the name is so clever that I want to pick it up 😋.
Hengta...I'm happy to contribute to a unique group of drinks 😝It would be the best if it was charged not only with acidity but also with metamorphosis 💪🤣.
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.
