This is a new sake from Ruyoku🍶.
This sake is also brewed with Hanafuki🌾.
The aroma is slightly sweet at first.
The first thing that hits the palate is the freshness of the new sake.
It has a slight astringency and a refreshing sweetness.
It has a good sharpness, as is typical of Aomori sake.
This was delicious.
I will buy it next year 😘.
Hi Pekkar.
You are having a good drinking time ✨.
I agree vehemently with you that sake is the best 🎵.
Jozora, I'm very curious about this sake and hope to meet you someday 😊.
Hi, ma-ki-chan~!
Lately, sake is at the center of everything I do, lol.
I never thought I would be so crazy about it....
I'm surprised even by myself!
It really is the best~!
The aroma is gorgeous, as is typical of Tohoku. When you drink it, it has a surprisingly dry and refreshing taste. It can also be used as a food sake. Delicious, highly recommended.
#100% Omachi
This wine has the richness characteristic of Omachi, but the acidity or crispness is a characteristic of the brewer's side.
It would go well with fatty sashimi such as medium or large fatty tuna or yellowtail, or with thick simmered dishes.
I'm using fava beans as a side dish, though. I'm not sure if I'm right or not 😗.
（I'm sorry, but the first thing I asked for just came out....)
#Funabori#
We had a bottle of Junmai Autumn Sake from Jokku.
Actually, right after opening the bottle, the spikiness characteristic of Junmai was a little strong.
It was a little strong, but after opening it for 2 days 😁 it mellowed out quite a bit.
It has mellowed considerably.
I also felt the umami and sweetness👍👍👍
It's just pathetic 😅.
I can't believe I have to let it sit for a bit before I can drink it 😭.
I bought some on a business trip to Hachinohe.
I've seen Hachisen at izakayas in Sendai, but I've never seen Nyokura, so I bought it.
It's refreshing and easy to drink.
It feels fresh.
The aftertaste is slightly sweet, and it disappears in a refreshing way.
Yum!
Almost colorless and transparent. Fruity aroma reminiscent of passion fruit and guava. The intensity of the aroma is medium. Light, bubbly, sweet mouthfeel with a slight effervescence. The finish is medium with a hint of astringency reminiscent of grapefruit. Smoked sake.
Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
(My impression after drinking it)
It looks slightly yellowish. Just by opening the bottle, the aroma of fruity apples overflows. In the mouth, it has a sweet and sour taste that slightly stimulates the tongue. The lingering taste is bitter and quite sweet. This is too sweet for me. I think it is definitely an ethyl caproate ginjo aroma. What yeast is used? I checked and it seems to be Association No. 10 foamless yeast No. 1001. I did not taste any rice flavor, but it was full-bodied. I was surprised to find the sake degree +1.0, but when I drank it on the third day, I was surprised to find that the sweetness had settled down and the taste had become more balanced.
Producer: Hachinohe Kind (Aomori Prefecture)
Rice used: Hanabukiyuki and others (Aomori Prefecture)
Rice polishing ratio: 65
Alcohol percentage: 16
Fermentation : Kyokai No.1001
Sake meter: +1.0
Acidity: 1.6
Amino acidity: 1.2
Volume: 720ml
Price: 1,672 yen (tax included)
Thank you for the complimentary message, Uchi~'s super~ryu. Please don't put too much trust in this chart as it is a comparison chart with my own stupid tongue. Thank you very much for your compliments.
It is slightly sweet in the mouth, with a bit of bitterness and a little bit of stimulation (so it is refreshing). The taste is slightly sweet, with a slight bitterness (so it's refreshing). The taste between the two is quite strong, and the aftertaste is tightened by the bitterness. It goes well with various snacks. 👍️
