The seventh one is here.
I finally came across Abbe's Constellation series✨.
It's sweet but not sticky sweet, and the gasiness, umami, and acidity are just right and easy to drink 👍
I'm sad that I can't remember the specific taste even though it must have tasted so good when I drank it there 😅.
The aroma is fruity but mild. Slight lactic acidity may be due to turbidity.
On the palate, acidity and some bitterness come to the surface, and the sweetness is nicely settled.
The sweetness is nicely settled. A little alcohol is felt in the aftertaste. The acidity and bitterness create a sharpness, which is not so much sharpness as a sense of gradually fading away.
The gaseous sensation is certainly unique to nigori, but it is not that strong, and is common even among fire-aged wines.
The bitterness becomes more pronounced as the sipping progresses. It is probably best suited as a food sake. The crispness and hardness (roughness) of Gohyakumangoku is rounded out by being nigorizumi, and I think it is a sake with the best of both worlds.
It is said that a year when the rice melts is called "Sazanami" and a year when the rice does not melt well is called "Aranami. I think last year was "Sazanami" as well. It is good that the rice melts, but I would like to try the Aranami as well.
Please try it.
The difference with Alpha is that when it is fresh out of the refrigerator, it has less acidity and more sweetness.
As it nears room temperature, it is just as tart as Alpha.
The biggest difference is that there is a slight bitterness at all temperatures, and the juniper berry aroma that matches the α is less pronounced.
In general, I would say that I prefer Alpha.
Fruity and too good, no hard parts at all, so I can drink it in spite of its high price 😿 I heard it goes well with fried tofu, chicken nanban, hamburger steak doria, and ohagi. Too pinpoint?
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