Outside drinking notes.
Never thought I would come across this 😵.
The stopper is a crown like a bottled beer 😅.
The taste is a Japanese champagne, with a sourness that must have been brewed well and the sweetness of the rice not eaten by the sourness, and a strong carbonation. ❤️
Outstanding.
Notes of peach, loquat, whey, cedar, vanilla bean, Oronamin C, and vanilla ice cream.
Silky, slightly effervescent mouthfeel.
Discreet, minimal, deep sweetness.
Vertically stimulating citrus acidity.
Light flavor and viscous weight that softens.
Great flavors and lingering oak astringency.
Pair with Aomori Hirame sashimi, hot tofu from Soyenokan, Nishikari bamboo shoots and pickled sansho (Japanese pepper), and Nanbu chicken salad.
This wine was stored in ice temperature since it was released from the cellar in June.
It is fragile as it is reduced by swallowing.
This is my second drink of the day. The waiter recommended "How about a drink comparison?" I asked for a glass of Tenkaeru, which I had wanted to try someday. And today I was convinced. I like nigori sake.
Shinmasa from noon at a very good soba and sake restaurant! I really wanted to try No.6, but it was my first time to taste it. It was totally different from what I imagined. Is this the taste of No.6 yeast? Or is it the taste of the wooden vat?
Umami 2/5 Not so strong, sweet and sour
Aroma 5/5 Nice flowery aroma
Miscellaneous 1/5 Not spicy and easy to drink
The aroma is distinctive. Fruity and easy to drink. Sweet and sour tends to be the same as other labels.
It's still picky and juicy after two years!
It's so easy to drink that it's almost like grape juice!
Maybe it's sweeter and more acidic after two years.