Slightly effervescent with a graininess.
While there is sweetness in the first half
The aftertaste is dry 😋.
On the 5th day, the fizziness disappears and the sweetness and bitterness increase.
Sweetness and bitterness increase.
The aftertaste is very stimulating 😙.
Koshihikari rice produced in Tango
15% alcohol by volume
Light⭐️⭐️
Floral⭐️⭐️
Sweetness⭐️⭐️⭐️✨
Bitterness⭐️⭐️⭐️✨
Acidity⭐️⭐️⭐️
Crispness⭐️⭐️⭐️
Likability⭐️⭐️
On a business trip for lunch
My first Marugen Ramen 🍜.
I've been wanting to try it and finally 🤩.
They recommend the classic meat soba, so I ordered the vegetable meat soba. ☝️
I see what you mean, it's delicious 😋.
We had it at a seminar on heating fruity sake.
Cold sake
Muscat aroma, a bit like a human armpit...
The aroma is a bit peculiar, like the smell of armpits in your mouth.
It smells like sulfur.
A little sourness with sweetness
Heated sake Tin Chirori
Add sugar here (add sugar)
Add about 1 teaspoon of syrup to 90ml to make it sweeter.
Add agave syrup to give it a matured taste.
In this case, I used syrup.
10g to 1 or 2 cups
The aroma became mild.
The fresh aroma of muscat is stronger and less unpleasant.
The sweetness is strong, and there is a refreshing minty feeling rather than the twang of alcohol.
Easy to drink
Shirakiku on a bright moonlit morning
Shirakugi's new sake may be the first time for some reason.
Fresh and invigorating aroma of peaches and apples.
Fresh and juicy taste with a slight effervescence in the mouth.
Sharp acidity in the aftertaste.
Next is Shirakikyu, a nice to meet you. The label looks stylish.
Light-bodied with a slight yellowish hue, the aroma is of ripe 🍎! When I drank it, I found a nice modern sweet and sour taste! I guess Nilgame was not so sweet after all!
Yesterday was a pretty solid day, so it seems I subconsciously wanted a modern acidity!
The day ended with URANISHI SPARKLING by Shiraki Hisashi, a sweet and sour, slightly sparkling sake using Milky Queen as the rice ingredient.
It contains a lot of orikori, which gives the sake a cloudy, shwashy taste.
Rice used: Milky Queen from Tango
Rice polishing ratio: 60
Alcohol content: 15.2
BAR@ART MON ZEN KYOTO
Edible. Shirakikyu, a sake made from rice.
This is Koshihikari produced in Tango, Kyoto.
It is delicious with enough acidity.
The malted rice is black koji, hence the name Black.
Rice type：Koshihikari produced in Tango, Kyoto
Rice polishing ratio：60
Alcohol percentage：15.5
BAR@ART MON ZEN KYOTO
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
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
