The cloudy color looks like powdered snow and fits the snowman on the label!
After having just finished a bottle, it is silky, dry, and easy to drink.
I drank a second bottle while talking about something and ended up finishing it...
I'm not sure why I drink so much when I can, as a reaction to taking a day off from drinking....
A collaboration sake between Ropia and Izumibashi.
Izumibashi is the best. The moderate sense of maturity certainly goes well with meat.
Personally, I think it would go better with dark meats and dishes if it had a more matured taste, but I can't complain since it costs about 1,000 yen for a 4-ounce bottle.
Today's party will be served with nigori sake. Shiboritate is supposed to be served with cold yellowtail, right? We don't have it because we are a yakitori restaurant💦.
Aroma of rice. Good. The ori is very good as it soaks up the rice while leaving it in the mouth.
Rice used: 100% Yamadanishiki
Rice polishing ratio: 70%.
Alcohol content: 16%.
Live
At the usual restaurant
It is the last drinking at the end of the year.
We start with an oddball from Izumibashi.
The mouthpiece is very similar to Mai-bijin.
The alcohol content is 17%, and the rice polishing ratio is 65%.
Memorandum: 44th
At the usual restaurant.
This is also a summer sake.
Low alcohol content and easy to drink.
Degree of alcohol content: 13%, Rice polishing ratio: 65%.
100% Yamadanishiki (from Kanagawa Prefecture)
Memorandum: 28th
At the usual restaurant.
It was freshly cut and fizzy
It was delicious.
18% alcohol by volume, Polishing ratio: 50%.
100% Omachi (produced in Kanagawa Prefecture and grown in-house)
