Even though it is summer,
Winter Moon Nigori Sake 🍶 with secondary fermentation in the bottle
The proprietress told me to be careful when opening the bottle (⚠️), but I opened it without incident.
The bottle was opened without incident ❗️
For those who like nigori fizzy sake, this is a must!
It's delicious, lightly cloudy, and shrizzy.
Finally, the temperature outside during the daytime, too hot 🥵.
It's been hot, raining heavily, and completely
I feel like I've gone 🌏 crazy.
Let's all be careful 😊.
Hi Harry 🐦.
I love the summer niggles...the murkiness makes me feel like it's good for me 😂.
42 degrees 😳‼️ isn't that a winter bath 🥵 ♨️ I can't stand this heat after the Bon festival 🥵.
Good evening, Ponchan 🌇.
Especially when it's hot, the shuwashuwa
It soothes my throat! Of course champagne 🍾 is good too 😅 but it's hot 🥵,
How long will summer last,,
I was caught by the words "secondary fermentation in bottle" 🫧.
I was afraid to open the bottle, but it opened without incident.
The aroma is slightly sour.
When you drink it, you will notice a slight carbonation. The yeast may have given it a peachy impression.
After mixing, the flavor increases. It has a slightly bitter citrus flavor and a fresh peach fruity flavor. It is crisp and dry, and it makes you want to drink more.
After a few days, there is still some chili.
It is sweet and bitter dry with peach and a little bit of yogurt. The citrusy freshness is mixed with a rich sweetness like amazake or honey in the back, and finally it breaks off with a sizzle combined with the carbonation.
It's a winter month, but it's delicious enough to gobble up in the summer 🍶.
Good morning, Kotaro 😃.
I understand! It's the kanji that gets you caught 😍I think if I were a fish 🐟 I'd be in for a bite 😆.
I'm curious about the sashwa dry 🤗.
Hi Jay & Nobby, ☀️
Yes, I know, right? I couldn't go through with the secondary fermentation in the bottle 😆 Definitely a nibble 😚.
Sashwadry is perfect for summer, try it if you get a chance 👍.
Winter Moon Aozuki Nigori Sake
Long time no winter moon, but summer sake
The label is azure, turquoise blue.
The bottle was safely opened despite the warning against spilling.
I've been drinking a lot of spicy summer sake lately.
This one tastes like muscat with a bit of bitterness.
It is delicious with sea urchin, Ootoro, potato salad, summer vegetable stew, etc.
We enjoy it with sea urchin, Ootoro (fatty tuna), potato salad, summer vegetables, etc.
Hi Jaynobi 😃
My wife was at a fish shop near my parents house.
She got it and it was so exciting,
We were toasting 🍶 while saying it was nice to have it at home instead of going to the store.
We were toasting 🍶 while saying it was nice not to have to go to the store. ❗️
8.5 points (wife: 8 points)
Ingredients : rice (domestic), rice malt (domestic)
Rice used : Akebono (Okayama Prefecture)
Rice Polishing Ratio : 50
Alcohol content : 16.5
Yeast : Okayama Hakuto Yeast
Purchased from: Hayasaka Shoten (Higashi Ward, Sapporo City)
Shu when opened
No gassy feeling
Slightly koji-mixed grape-like top note
The same soft aroma as the first sip, the rich umami of rice and sweetness spread gradually with a little acidity, and it finishes with a slight bitterness and the spiciness of alcohol.
The overall volume of the wine is very generous, without being too sweet or aromatic for a Junmai Daiginjo, and it is delicious with a meal or as a stand-alone sake.
It goes well with dried herring and stir-fried pork and komatsuna.
Hi Masaaki Sapporo 🐦.
I'm also interested in this brand because I like many of the tastes of Okayama sake: ❣️
I see you still have snow on the ground 😳The bright snowfield is beautiful with the label ✨.
Ponchamukomban 🌙 because the name already sounds delicious 🍶Snow was 📷'd when I first bought it, so there's no more snow in central Sapporo city, except for Jozankei and other places 😅It's going to appear in snow pictures until summer time because of the large inventory ☃️
Winter moons that have been hard to find lately
Discovering the vermilion moon 💡.
It's been three years already.
Spring is this one.
Not as peachy🍑 feeling as I expected.
But I like this brand: ❤️
(from a book written in the late 19th century)
Rice used: Akebono (Okayama Prefecture)
Polishing ratio Koji rice: 50%, Kake rice: 58
Alcohol content 14.5
Sake degree -3
Acidity 1.5
Yeast: Okayama Hakuto yeast
Nama-shu/Hiireki Hi-ireki
I happened to stop by a liquor store this time of year and made a connection.
I have always liked this sake, and the five-pack is our first meeting.
It has a nice aroma and is crisp and clean. It would be a shame not to know about this sake.
The Winter Moon series has a sweet, ginjo-like aroma and acidity.
Made entirely from "satoumi rice" produced in Okayama Prefecture, where the soil is improved with oyster shells from the Seto Inland Sea.
