The trophy of my trip to Minami-Boso for binge drinking and eating...I knew that the sake made from the original yeast has some peculiarities...but this is quite good...The acidity from the white malted rice and the aroma is very sharp in the aftertaste from the shuwashu feeling! It's sour......like wine......but the citric acid is effective......it's quite a maniacal sake🍶.
Good evening, brother 😃.
Here we got it too 🤗It's a bottle full of character, full of white wine feeling from the slight sweetness and crisp acidity to the slight effervescence ‼️😁.
Good day to you too 🐵.
Long time no see 🌊🌊.
It's easy to drink with a strong acidity 🥰.
But I still feel that all the nigori and ogurimi types taste the same 🤣.
I still have a lot to learn about my taste buds🤣.
Good morning, Jun 😃.
I know it's tiring after the summer vacation until you catch up with the pace😅but that's when the acidity of Narumi is perfect! The active nigori is absolutely delicious 😙 and the result will taste delicious😋🤗.
Good evening Jay & Nobby, ☺️
I managed to finish this week🤣.
Yes, it's good because even if it feels like the same taste, the result is delicious 🤣👍️♥️
The rice polishing ratio is a surprising 96%!
I had it warmed up.
The acidity is citrus 🍊 type. It was my first time tasting it. The acidity is amazing. Umami, citrus and rice aroma. Complex aftertaste. Super character.
Before it got really hot, I went to a liquor store for the first time and asked for something refreshing. I opened a bottle of Narumi, which was recommended to me when I requested it!
Thanks to my careful opening of the bottle, I managed to keep it from spilling out, but just as I turned the screw cap all the way down and was about to pour it out, it was delayed and all at once gas gushed out.
I quickly tightened the cap and let it settle down, but it was a waste of time. I was warned to be careful when opening the bottle.
The label description said it had a refreshing sourness like squeezed grapefruit, so I was surprised when the lactic acid aroma was the first thing I noticed after pouring!
There was a slight yogurtiness, but then a grapefruit-like sourness, a slight bitterness in the aftertaste, and a lingering gas. Very interesting and easy to drink!
I didn't have much of an appetite, so I had mozzarella, prosciutto, tomatoes, and onions marinated and drank a bottle with them...
I don't know why I drink even if I don't have an appetite!
The aroma is round and has a good hint of sake yeast.
Yogurt flavor and lemon acidity.
It is slightly fruity like pineapple.
Transparent mouthfeel.
Slightly tangy feeling.
A delicious drink.
Taste level 4/5
Nama-no-Mugori Nama-shu, light cloudy, freshly brewed, using the traditional sake yeast and yeast yeast base structure.
Sake rice: 95% So-no-Mai produced in Chiba
Omachi 5% from Okayama Prefecture
Rice polishing: 55
Alcohol: 14% abv.
Yeast: Association No. 5
It is said to be second fermentation in the bottle, but maybe it is a problem with the way it is stored in the store? Perhaps it is a problem with the way it was stored at the store, but the gasiness is weak.
Slightly sweet, perhaps from the 5% Omachi? It is a little sweet and has a robust profile, perhaps due to the 5% Oumachi.
It seems to be well received by beginners 👌👌
