It is a junmai-shu made by slow fermentation at low temperatures during the harsh winter season, which is the most suitable time for sake brewing. It is a light, crisp, dry sake with a "delicious dryness" that spreads the flavor of the rice in a generous way.
Impressions on the 1st day
Mild and spicy, tastes like rice, but could use a little more aging...
Impression on the 2nd day
Oh, it's puffy, it's puffy, it's puffy. It's so good!
Japanese sake
Ingredients: Rice (domestic), Rice malt (domestic)
Rice polishing ratio: 50
Alcohol content: 16
This is another Kagatobi, a birthday present given to me by my former workmate.
Nigori
Nama
First, the supernatant.
It has a hint of acidity and is elegant and delicious.
Next, mix in the Ori.
It becomes thicker, but the elegant flavor is not lost. It is delicious 😋.
It becomes a little sweet in the middle of the meal, but it is difficult to describe, but I guess you could call it a flavor that doesn't go bad, a flavor that lasts until the very end.
Thank you for the food 🌟.
I'm going to spend a couple of months looking for the perfect birthday present for this girl 💪.
By the way, I had an unusually good day at work today. Well, sometimes you have to do that...