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?
I tried to buy Alpha, Beta, and SAZANAMI all at once, but was surprised when I checked the price! They were all over 3,000 yen!
I know it can't be helped because of the rising price of rice itself, but I didn't want to buy SAZANAMI because it would be too much for my wallet.
This is the second time for me to taste Alpha, but I can feel more juniper berries than the last time.
The acidity is also quite strong, which I like a lot.
I look forward to comparing it with the beta.
Berry-like acidity gives way to a distinctive bitterness and umami.
Not unpleasant, but rather light, including a sense of a "shwash".
Fairly low sweetness for an Abe.
4.50
Japanese>English
3
Brands from 阿部酒造
abe
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シーズン3第31回の放送は新潟県「あべ」を紹介しました！ニュースはコーラの川、ミサイル発射、核シェルターの3本おつまみにゅーす | 日本酒紹介ラジオ
阿部酒造株式会社（新潟県柏崎市）は、酒造りで培ったノウハウを「コーラ」に取り入れた甘酒クラフトコーラシロップ「SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
「あべ」を醸す阿部酒造株式会社（新潟県柏崎市）は、地域と人々が交わる開かれた酒蔵を目指した新蔵建造のためのクラSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
