I'm an old man, but let's have a romantic drink once in a while 🤩.
So here's to Shirakikyu's summer sake with a nice label ✨.
Interesting that they use Koshihikari rice.
Juicy, with just the right amount of sweetness, acidity and gasiness, I thought it was a sake to be enjoyed in a relaxed manner rather than gulping it down 😊.
I want to drink it again 🙆♂️
A dare to finish with a sparkling wine (although I'm going to one more after this). It's sweet and easy to drink, not too much to imagine, but it's just as delicious as I imagined it would be.
SHIRAKIKU / SHIRAKIKU URANISHI Light Nigori Nama-Shu 4.3
Assessment
Ingredients: Milky Queen from Tango, Rice polishing ratio: 60%, Specification: Unfiltered unpasteurized sake (light nigori) with white malted rice, Alcohol content: between 15 and 16%.
The refreshing aroma of lemon and citrus fruits derived from white malted rice spreads, and the natural sweetness peculiar to eating rice can be felt. It has a fresh and well-balanced flavor of light nigori.
The lactic acidity is effective and pickle-like. The acidity is moderately effective against the sweetness for a refreshing taste.
Gorgeous aroma. Fruity, mildly sweet and acidic. The spiciness and bitterness are sharp and the lingering aroma lingers. Koshihikari. With grilled sausage & kraut
The yeast used in MIRROR MIRROR is black yeast. The yeast used is Kyokai 77 yeast. This yeast is characterized by its high malic acid production. It is full of apple flavor! The combination of black malted rice and yeast makes it sweet, sour, and juicy. Delicious sake in a wine glass.
Sweet and fruity like a mango, more of an apple-mango than a mango, with a fresh aroma.
It's fruity, but less acidic and easier to drink.
The sake level is -28, so how much mottled sweetness is there...? I thought it would be a little too sweet, but it doesn't linger on the tongue at all.
The texture and aftertaste exist separately.
I miss the rain 😭
Since the end of the historically short rainy season...the daily heat wave and extreme heat 🥵I wonder if there is really a future for the earth🌏...and I'm worried, but first I want to cool down a bit by praying for rain ☔️ 😓.
Speaking of which, there's a bottle of sake in the fridge that looks like such an umbrella ☂️
Yes, this is URANISHI with a cute umbrella label from the Shirokiku series brewed by Kyoto's Shirasugi Shuzo🍶.
It's still not well-known yet, and its distribution is still small... but you'd never guess! I got a bottle of sparkling 🫧 so I'm opening it tonight🤣.
The great thing about Shirokiku is their stance of using edible rice 🌾 as a base and mixing it up with all sorts of things and it just happens to be ‼️ 😳
This 💁URANISHI is exactly the same, but it's actually my first time drinking it lol.
Sorry for the long preamble but...open the bottle: ❗️
The aroma is of dark white grapes 🍇.
The aroma is even stronger when poured into the glass... I was drooling without drinking it lol.
At the first sip, it's easy to drink, not too heavy despite the rich grape flavor, and the tangy taste on the tongue...what the heck...‼️
I almost collapsed😅This is... seriously delicious 😋.
Mmmm...! I already have Shirakikyu in Kyoto as my favorite......................................it is badass.
Addictive taste 😋.
Recently, one of the breweries I've been pushing for is Shiraki Hisashi 🍶.
There happens to be a special distributor in the prefecture, and we were able to find something that wasn't even on the internet... and bought it✨.
How is the sparkling?
When I poured it, it didn't feel that sparkling. 🙅♂️
At the first pour, there is a fizziness to the extent that this level of sizzle is possible for the Nama Sake series.
Sake feeling rises quickly, and then the dryness of the sparkling sensation finishes it off...
Somewhat like the image of last year's Hiran Reborn with a touch of bubbles.
I only have 500ml so I'm going to drink it up 🥳!
I found it at my local Ricaman and bought a packet. It was sweeter than Hakutsuru blanc and Himezen, and I thought it would be a good salty wine to drink on the rocks.
白杉酒造株式会社（京都府京丹後市）は、食用米「にじのきらめき」と酵母7種類で醸した日本酒「NIJIIRO（にじSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
酒造りに使う米を食用米に限定して美酒造りに挑んでいる蔵元杜氏がいます。京都府京丹後市にある白杉酒造の代表取締役SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
