National Sake Fair 2025 (ใปฯใป`)
When I went to the shochu corner, it was almost the end, so I hurriedly went to the last spurt.
There were many good Shikoku shochu!
The last one we chose was "Kimoto" by Sankan Shuzo in Okayama prefecture!
It is very dry and has a lactic acid taste!
It is a very dry sake in this series!
It was a super favorite of mine, so I finished with this!
It was such a fulfilling event that we bought sake at the end and went to bed outside for about an hour!
Please do it again!
Friday's Sannomiya drinking (1)
Setogana is all about heated sake, so we had everything warmed up.
We had a great time talking about sake with the other drinkers ๐.
My impressions of the sake are, as usual, completely vague ๐
Hello, Mr. Maa.
I know I'm late to the party here, but I'm sure it's your anniversary, isn't it?
I've been wondering about it, but I'm too far away to visit ๐ .
Hi Gyve โโโ.
It was your 4th anniversary on the 15th, the day after I visited youใ๏ธ๐
I'm so proud of you for keeping track of the anniversary of your store in Kobe โผ๏ธ๐คฃ.
I heard that you participate in many events in various places as a warmer ๐.
Not that much aroma. Slight lime.
Maybe citrus flavors in the bottle.
Slightly light, mineral mouthfeel.
Honestly, the ups and downs of the flavor are similar to those of the previous one.
And I prefer the aroma of the previous one.
Not too much, not too little.
Good as a food wine.
Preference level โ3/5
Powerful taste made from Omachi. It has a moderate acidity, but it is a summer sake with a refreshing aftertaste that will not be overpowered by meat. At 15.5 degrees, it is not too high in alcohol content, which is also good for summer.
I heard it was reduced by a heaping spurt the other day.
Creamy cloudy aroma.
A little berry flavor?
A little berry flavor?
Then, rice and malted rice flavors.
The pull is very tight.
Umay!
The degree of liking โ 4/5