しんしんSY
Sake at the airport lounge has changed.
I thought Mimuro cedar was so sweet.
But I like this taste. ❤️
extensive knowledge
Rice : Yamadanishiki
Rice polishing ratio : 60
Alcohol content : 13
Japanese>English
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みむろ杉Mimurosugi
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Location
Miwa, Sakurai, NaraOpen in Google Maps
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純米の虜
This one on the left in the photo is Mimuro Sugi for out-of-prefecture buyers, which I bought as a souvenir when I traveled to Nara. I think this was the first bottle that got me hooked on Nara's sake. It has a soft and mellow aroma and flavor, and is so easy to drink that you can drink it as much as you want. It is a sake that is not available locally, so I would like to visit Nara again to enjoy it.
Japanese>English
GityanYa
It is easy to drink and delicious, just like a Junmai Daiginjo.
Japanese>English
Mimurosugi菩提酛 露葉風 無濾過生原酒 おりがらみ
Mimurosugi純米吟醸 おりがらみ
Sake angler
It has a strong gaseous taste, a moderate sweetness, and a refreshing mouthfeel that does not disappoint!
Be careful not to drink too much as you don't feel the alcohol.
Japanese>English
坊や哲
Long time no go. We had it with sashimi. The sharp Bodhi yeast is delicious.
Japanese>English
Mimurosugi木桶菩提酛 SPARKLING
Ken
Imanishi Sake Brewery
Mimuro cedar, wooden vat, Bodai yeast, dewy leaves wind
The aroma is like a ripe melon 🍈 The first sip is sweet and soft with good acidity.
The first sip feels sweet and soft with moderate acidity.
It has volume and depth of flavor. The bitterness and astringency come and go, and it finishes the taste 🥰.
Japanese>English
Mimurosugi純米吟醸雄町ひやおろし^_^
doraemonta
JAL Diamond Lounge💎 Series ‼️
December Haneda Airport version
They have a good selection....
Easy to drink 😋😋.
100% Yamada-Nishiki
Alcohol content: 13%.
Polishing ratio: 60
Japanese>English
うーちゃん🐰🥕
Wooden Oke Bodai Moto
Yamada Nishiki
Japanese>English
Mimurosugi木桶菩提酛 Sparkling
ゆりなん
Sparkling Mimuro cedar! 🥂
It's so shwashy and yummy! ♡♡
Japanese>English
Mimurosugi木桶菩提酛 SPARKLING
YSTJ
Mimuro Cedar Wooden Oke Bodhi yeast SPARKLING.
This is a collaboration of the Bodai Hashiro method, which originated in the 1400s at Shoryakuji Temple in Bodaiyama, Nara Prefecture, and the Champagne method, which originated in the 1600s at a monastery in the Champagne region!
The nose has a subtle banana-like nuance and a strong bubbly sensation that makes it hard to believe that this is a second fermentation in bottle, and is truly reminiscent of Champagne.
The extremely dry mouthfeel, the layered flavor brought out by the Bodai yeast and the sharp acidity add to the smooth aftertaste.
Japanese>English
森人くり
I bought it for New Year's Day, but couldn't resist opening a bottle 😛.
I'll try it without mixing the lees first.
It has a sweet and sour taste with a carbonated piquancy that I can't get enough of.
It's like Fanta Golden Apple (nostalgic~) 🤣.
When the lees are mixed well, it tastes like astringency and bitterness with an added sharpness ❕.
The sweetness and acidity that were so disparate until now, when mixed with the lees, became a cohesive taste like a magic trick 🤗.
In no time at all, the four-pack was empty!
★★★★★
Japanese>English
ジェイ&ノビィ
Hello, Kuri the woodsman 😃.
I missed the Golden Apple ‼️ 🥹 and googled it, but it's just now being reprinted 😳 what a timely topic 🤗.
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じゅにち
Good evening, Kuri the woodsman 😃This is a delicious drink that can be enjoyed twice! Golden Apple, I miss it. I felt the clear liquor part was like a rum....
Japanese>English
森人くり
Good morning, Jay & Nobby!
I happened to have a reissue Fanta Golden Apple the other day, so maybe that's why I felt that way 🤭.
Anyway, it was delicious ❕.
Japanese>English
森人くり
Good morning, Jyunichi-san.
It is true that it has the feeling of a Ramune, doesn't it?
I'm from the generation that only knows the glass bottle with marbles in it. 🤣
Japanese>English