Sweet and sour, delicious cold, room temperature 113100
Full of flavor, dry mouthfeel, slight bubbly sensation
Is it hard to recognize the picture because the label is black?
Report 7📝 of the September 2024 Sakai Offsite Meeting
Speaking of Imi, bouken brought this ❗️ ✨(sorry for the rough picture 🙏)
It has a good balance of strawberry-like sweetness and flavor, and can be enjoyed on its own 🍾.
It's a rare sake that tastes good no matter how many times you drink it, thanks for the treat!
We received a bottle of Junmai Ginjo Blue Label from Imi.
It was one of the first bottles I drank last year that was shockingly delicious, and I was lucky enough to have it again this year.
Last year I had the impression that it was a very sweet sake, but this year it was not so sweet and I wondered if my memory was wrong. I thought it was a bit sweet last year, but when the temperature rose a little, it was still sweet.
This year, too, the rich sweetness was combined with sourness and a pineapple-like nuance, while the latter half was bitter, which is right in the middle of my personal tastes.
It is good to drink it cold right after it is stored below freezing, but it seems that you can taste the true flavor of the sake after it is left at room temperature for a little while.
☆☆☆☆☆
Looks like there was no check-in of any kind.
When you put it in your mouth and drink it, it's a sizzling, rich sour taste.
Not the sour kind.
Sourness with sweetness and flavor.
The label says "Like strawberries..."
Is it the old sour strawberry?
They are growing deliciously😃.
Comparison of the drink of the 🫠 luxury 👀.
Rich sweetness🫠.
Expansive fruitiness🥭.
The bitterness and complexity are also exquisite ⭕️
Is this the 👍
Delicious✨✨
I haven't been able to drink at home for a while, so this is my first post in a while, and I chose this sake: ❗️
Sake brewed by the smallest sake brewery in Japan 🍶. I doubt it 🤔.
Let's start with the aroma!
It has a nice sweet aroma. It has a peachy aroma with a nice woody scent. I personally love it😍.
Now for a sip ❗️🍶🍻
Sweet. Sweet. But after the sweetness, you can feel the strength of the sake. I haven't had this kind of sake recently, so I'm glad to taste it 😆 The bitterness washes away the sweetness at the end, leaving an aftertaste that makes me want another sip.
I will surely forget about it, but...,
Chiyonohana vs.
I got this from kino. and won it in a gara-pon.
Are they made in the same tank? And so on,
Almost the same taste,
The astringent aftertaste is impressive😅.
But I followed the advice to let it sit for a few days....
I followed his advice........
The astringent taste is reduced and the sweetness is more smooth ✨.
Personally, I preferred the Chiyonohana 😋.
Good evening, Choroki-san!
I've already confirmed that ikumi and chiyonohana are the same 👍.
I think the taste may be different between Tokujun and Tokuhon 🤣.
They were shipping black, which is not made every year, and when I checked, it was the first time in 10 years 😲.
I was convinced it was black because low milled rice is called black rice in the sake brewing industry 😉.
According to the label on the back of the last bottle, it was brewed with brewer's alcohol and aluzome, but this time it is pure rice! I was excited 🥰.
The toji said it didn't go the way he wanted it to.
I wrote this a week later to stop reviewing just the day the bottle was opened based on the reviews of those who drank it before me 😁.
The impression is that the wine flows from a strong alcohol taste and moderate sweetness to dryness when the bottle is chilled. This is certainly different from the usual sweet sake. When the temperature rises a little, it has a strong aroma and a strong alcohol taste. It is a little heavyweight 🤔.
So I decided to drink it a week later next.
1 week later
Oh isn't it very tasty😍!
It's rounded and mildly sweet without bitterness, and it's now The Injection Beauty. It's delicious 💕
But it's 17 degrees alcohol so it's intoxicating 🍶😆.
It was a great decision to let it sit for a week 👆👆.
