Today's drink is this one 💁.
One of my favorite brands... Shiroki Kyu, a winter-only sake.
After drinking Chimera for the first time this year... I was hooked.
After all....if you're Japanese, your staple food should be rice. 🙂↕️
To be honest, edible rice isn't even suitable for sake making... but the fact that it's made from edible rice impressed me 🥹.
I'm sorry for the long preamble, but.......here we go!
The aroma is apple-like? I think it's an apple type aroma, but not too much? Maybe 🤔.
Pour it into a glass and there is not much difference....
The first sip, I can feel the fruity and slightly fizzy sensation of the raw sake, but it is a little acidic and has a strong tang ❓.
The sweetness is much less than the Chimera and URANISHI I've had in the past 🤔.
It's good in its own way, but I think it's a little less Shirokikyu 😢.
Personally, I think I like it better if it were a little sweeter 💧.
The perfect balance of sweetness and complexity makes for an addictive taste lol
ps. I was impressed with the delicious products brewed with edible rice, Asahi Hou in Asakita, Hiroshima 👍.
That was seriously the most delicious and cost-effective 😆.
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
