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)
They said it was the first new sake.
Fresh green apple-like aroma.
The acidity is citrusy and refreshing, with a good balance of light sweetness.
It has a clear mouthfeel and is crisp and clean.
It is like a dry white wine.
Degree of preference 3.5/5
Pleasant acidity!
Juicy with good flavor.
Goes well with a wide range of meals.
It is very easy to drink, so the problem is that I feel the capacity is not enough. Next time, I will buy a four-pack.
☀️
I had some business in Ebina, so I stopped by Izumibashi. I was looking at the store and saw the words "limited quantity"... I was attracted by the limited quantity and bought it 😆.
It is completely amber 🟡.
It has a strong sour taste. But not alcoholic.
As the label says kiwi🥝, it is indeed kiwi🥝🤔.
Feels like a strong mouthfeel, similar to the cold sake of "Rumiko" I had in Nagoya. I'll try heating it up🍶🔥😏.
Point the thermometer 🌡️... and....
From 60°C 😉.
Too much acidity, harsh mouthfeel, and a strong hackles 😣.
I feel like I've been hit with a bang... 😱
Cooled down to about 40°C.
The sourness is gone and there is a grapefruit sweetness 🙄.
The sourness is there but diffuse and honest.
This is good 🥰.
It's hard to believe that heated sake 🍶 can change so much with temperature 😓.