Maki Kiki Unfiltered Raw Gloss
Takachidai has many brands.
Sourness and bitterness that quickly enter the taste buds.
And the bitterness goes away quickly.
It has umami.
It is citrus-like.
What's that? Does it taste like melon when it's introduced by a liquor store?
Do I have a stupid tongue?
A new brand from the brewery that brews Takachiyo
The second one.
This time, the label is a light yellow color with a little more sophistication.
The taste is characterized by citrus acidity.
It's different from the hiragana Takachiyo.
the secrets of the brewer's art
Alcohol 14
Rice used: Niigata rice
Rice polishing ratio
Yeast used
Sake meter - Sake strength - Acidity
Acidity
Nama/Hiire Nama
Memorandum
Sake rice Niigata rice
Polishing ratio unknown
The mouthfeel is firm. It is not hot, but not sweet either. It is like unripe fruit. The aftertaste is astringent and acidic.
It is delicious. I like sweet, but the pink label is often my favorite flavor.
It seems to be a brand with unique features in milling and washing rice.
Sorry the back is dirty with wires.
Coconut, caramelized nutty flavor.
Smooth syrupy sweetness!
...I was distracted by the label, but it was Takachiyo.
But surprisingly, the mouthfeel is not heavy,
I think it has a relatively good crispness among Takachidai.
I don't dislike it.
I like it 3/5 stars.
I am sorry to list the drink comparisons.
Fresh and apple-like! Delicious!
Something about the rice being washed with microbubbles.
I wonder if it's a Miraburu thing (lol).
It was so easy to drink!
Kaoru Sake. The sake I bought on my trip to Niigata was handled at a store I frequent: ....... It's good because it's delicious. I am happy to drink it again!
It's refreshingly sweet, gassy and delicious. I recommend it!
Although it is still hot during the day, the temperature has dropped a bit at night and we can now hear the sound of insects.
It was at such a time that the dacha-mame from Shonai arrived. Personally, they are the best edamame in Japan. My wife immediately boiled them.
The crispy texture, the rich flavor and aroma of the beans, and the sweetness that comes at the end. The salty taste of the peel combined with the richness of the bean's flavor makes you understand the taste once you eat a piece of the bean. I will have a bowl of this tonight.
Recently, there have been a lot of postings of makiki. This is the first brand I have purchased.
The aroma is...I don't know what it is...it doesn't taste like sake. But something I have smelled before.
The mouthfeel is sweet and sour from the tangy gasiness. It's not as thick and smooth as Takachiyo. The fruity aftertaste comes out and the sourness and bitterness linger at the end. It's not bad at all!
A cup of Dadacha-mame. It's the best!
Thank you very much for the food!
Good morning, Colonel Lal 😃I found the winding machine at the liquor store the other day, but I bought another one and gave up on it 💦It seems less dense than the Takachiyos, which makes me even more curious 🤔.
Good morning, Wakata-san 😁.
I'm not an expert in takachiyos, but compared to what I remember drinking before, I think it was refreshing. I was under the impression that it was more refreshing than I remember drinking before 😋.
Well, it's still delicious 🤘.