☀️
2016BY, so it's been laid up for about 8 years 🤔.
The color of a sports drink.
A little bit of the smell of aging on the nose. Not that strong, so I guess it's okay 😉.
The sweet flavor gives it a sense of maturity, and the depth and thickness you sense from the coloring.
It does not have the stickiness often associated with old sake, but has a light, walnut-like feel down the throat.
It has character😊.
Personal preference 3.0/5
Rice: 100% Tajima-grown Dontonkoi
Rice polishing ratio 65
Alcohol content 15
It's so cold today!
Where is the warm weather we were talking about until last week?
Here is a bottle I bought when I went to Asago area!
Takezumi Takezumi Nigori Sake (nigori) by Tajime.
It is a sake made from edible rice and has a smooth and rich taste!
The taste is rich and full of flavor! It is indeed full of umami and you can really taste the rice flavor!
The alcohol content is on par with other sake, but the bitterness is quite pronounced, so don't go crazy with it 💦.
It was a little easier to drink when served lukewarm instead of cold.
In my opinion, it was a little difficult to drink. 🙇♂️
bouken Hello ☀️
It was difficult to drink it all, so I had to change the entrée and experiment: ✨️
I bought it on the spot because I couldn't taste it 💦.
Slightly golden color
Sourness is the flavor.
A powerful sake that is the opposite of the fruity and refreshing sake of today.
The sense of sake is enhanced when served at room temperature.
Shall we have it heated tomorrow?
Mellow, dry, mellow sake.
Tasted fresh from the brewery in a tank.
First of all, I could sense a very slight but distinctive aroma. It is different from the usual Junmai sake, and is almost nutty, but I could sense the aroma.
It has a slight sweetness, but it soon turns sour with a touch of astringency, so it is austere as a whole.
The aftertaste is also astringent.
Aged sake from 2016BY.
The aroma is a bit peculiar, but the flavor is different from that of the old sake, and the taste is complex, but it is relatively easy to drink.
oldest surviving traditional style of sake making
Dry from raw ama. Gyun! Strong acidity! The acidity outweighs the sweetness! Quite sake. Gyuin gyuin. Strong acidity. 87 points.
Sweetness: 2.7
Acidity: 4
Dryness:3.4
Hinted aroma:2.3
