This is delicious. I am glad that I picked up this bottle after much agonizing while freezing in the huge ice refrigerator at the liquor store. While there are some first pressing and hi-ire, I was attracted by the fact that it is made with white malted rice and the acidity is fully expressed, while the rice polishing ratio is 80%, so the rice is large.
The sweetness is well balanced with the amino acidity, so the acidity does not stand out against the strong lactic acid aroma, and the overall taste is refreshing. Immediately after opening the bottle, there is a slight feeling of gas and it is lightly cloudy. It would be good with carpaccio of sea bream.
Good evening, Jay & Nobby! I bought it at Hirai Sake Shop in Kisarazu, which is a great liquor store 😍I learned about the history of the current master brewer, etc. and learned that it is my brother's favorite brand, which I definitely want to follow in the future 😊.
The fourth category is here, and it is said to be read as Naruka, not Narumi. I thought it was Aichi, but it was a sake from Chiba.
This is a strong sake 😓.
I like acidity, so the master recommended me to try the ultimate acidity....
Acidity 10, come on, this is mirin. ❗️
My childhood friend who works at a liquor store guessed it was mirin before I even drank it because of the percentage of 99. That's what I thought.
This should not be put in the category of sake 😓 For some reason, it is said to be popular among women.
I don't understand the purpose of making this sake.
It is certainly an interesting sake with a lot of buzz, but I don't know what the purpose of making it is.
I served it with sardines dried in soy sauce. It goes well with sardines, though.
Hi ellie 😃
Narumi is our favorite for its acidity 😋, but... this one is too strong 😅.
But there are some people who love the strong sake 🍶 🤔I guess there is a demand for it 😄.
Hi Jay & Novi😃
I like acidity too, but this one surprised me 😓You are right, it seems to be a brand that pushes acidity, I'll try the regular one next time 😁.
Chiba Prefecture
Junmai Naojikomi [White
Polishing ratio 77
Alcohol 14%.
Rice: 100% Yuzukogane
It tastes sweet for a moment in the mouth, but soon changes to spicy.
It has a lactic acid taste.
There is also a tangy carbonation on the tongue, which is fresh and interesting.
The alcohol taste is strong compared to the alcohol content, and it feels strong in the throat.
The trophy of my trip to Minami-Boso, a bit sour aroma from the sake brewing process, reminds me of tropical fruits...sweet and sour on the palate, also tropical 🏝️ fruit flavor...I was a bit impressed...I didn't know rice and rice koji could do this... I was a little impressed with the seasonal sashimi, tsuzuki, sea bream, barracuda, kinme...delicious.......also good to drink on its own 😋!
The third one is Narumi.
It is 100% Omachi with a 55% polishing ratio.
It has a juicy taste with a strong sense of gas and acidity.
It is easy to drink 🍶.
Ate with tempura and 🍤.
Good evening, soumacho!
It's good to have a drinking party with your colleagues. ⤴️
Tempura and sake is a great combination 🎵.
I hope you had a good time drinking tonight too 😊.
Good morning, ma-ki-!
When the food is good, you can't help but drink 🍶.
It's exciting to drink outside when you think you're going to meet new people 😊.
