Aizu Miyazumi Junmai Nigori Hatsu Shibori Nama 720ml
Rice：Yumen no Kou
Rice polishing ratio: 60
Alcohol content: 16
I brought this bottle with me in December, carrying my backpack on the way home from work.
Last year, when I opened the bottle, the cork blew out like a cracker🎉, so I opened the bottle with trepidation.
What was that? A light puff.
Clouds ☁️ did not come up and the activity was over.
I let it sit at home for almost 3 months and it failed. This is smooth and tasty, but the popping activity is gone. Come to think of it, I once had a bottle of Nanada's active nigori that was delicious in the winter, but when I drank it again in the summer, it had grown old. Let's drink it early next season 🤣.
Good morning, @Mizuhashi 😀
I also left a lot of time to open the bottle to coincide with the Nigorinpic this season, so I was quite disappointed that it didn't have a shwashy feeling 🥲.
Next season I will open the bottle as soon as possible, even if it is only active 🤣.
Dry but modern. The mouthfeel and outer face are modern, but this is a classical bottle in its own skin. The aroma is gorgeous and fruity, but the taste is slightly dry and concentrated with the flavor of rice.
Total 52 points
Aroma: 3 points
Mouthfeel 2 points
Taste 2 points
Aftertaste 3.5 points
Concept 3.5 points
It is good to drink as a food sake with sashimi, yakitori, etc. It is different from Sharaku. It is different from Sharaku.
This one was also on Danchu in "Collage", wasn't it?
It is my favorite sake.
I think it's a little bit too much, but it's not too much.
I'm not sure if it's the same thing or not, but it's a good idea.
I'm always having a hard time choosing between them.
I've come to like Junmai, so this time I went for Miyazumi.
The first sip is a rush of umami 🥳.
The aftertaste is a bit sharp.
I'm enjoying it while I'm making a series of posts 🍶.
Rice polishing ratio : 50
Rice : 100% Miyamanishiki produced in Nagano
Alcohol content : 16
Taste & Aroma
It has a strong apple-like fruity flavor and is very sweet and light on the palate. It is also not very complex. At first there is little umami, sourness, or bitterness, but around the time of drinking and in the aftertaste, bitterness, a little sourness, and umami can be felt.
Immediately after opening the bottle, the sweetness was strong, but after a few days at room temperature, some of the sweetness changed to a more complex flavor, and I think it is easier to match with meals.
I thought it would be full of umami and sweetness, but surprisingly, it has a calmness like a food wine compared to others. I never get tired of drinking it.
Purchased at a sake brewery in Aizuwakamatsu
Junmai Ginjo, which is only sold there, was purchased.
The acidity is like a rummy taste.
It's a poured type of sake.
The best way to get the most out of this product is to buy it at a local shop.
The first bottle is an unfiltered Junmai, and it has a nice grape-like aroma, and the moderate acidity gives way to a beautiful sweetness and umami of the rice.
It has a nice aroma of grapes, and the moderate acidity gives a beautiful sweetness and umami of rice!
The second Miyamanishiki has more acidity and the characteristic moist umami, but I think you can enjoy the grape-like aroma and sweetness more beautifully 😆 .
The line is thinner for that, but if you want to enjoy the beautiful fruity taste, this is the one for you!
With Aizu horse sashimi.
It's delicious.
Memorandum
Sake rice Gohyakumangoku
Polishing ratio 50%.
Sweet and delicious on the palate. Then acidity and astringency. Everything is well balanced. The lingering aftertaste is clean and refreshing, although there are some parts where it is assertive. I like it very much. Delicious.
数ある日本酒コンテストのなかで、もっとも出品数の多い「SAKE COMPETITION」。全8部門のうち、最大SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
灘の「宮水」に近い名水を仕込み水に使用 昭和29年、宮森啓治氏が創業し、現在まで4代続く蔵です。酒蔵はあの戊辰SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
