My favorite steadfast summer drink: 🏝️
This year we have 3 different kinds 😊.
White Koji & Apple is a sake I missed out on last year 🥲.
Refreshing citrusy aroma❗️
Sweet and sour and shuwa shuwa 😊.
But it's more than just apples.
It tastes more like a plum wine sour 🤔.
I can drink it in gulps👍
Very tasty 😃.
This is one I want to buy again next year ❗️
I haven't opened the other two bottles yet.
I will post them soon: ❗️
Hi Chobin-san 😃
Unmovable summer sake 🏝️ label changed to white malted rice & apple and Chobin-san's recommendation double kogane ‼️
Three bottles to look forward to 🤗.
Fudo" Summer Ginjo Unfiltered
Seasonal limited quantity product.
Delicious rice flavor with a fluffy taste in the mouth
(Sake Komachi from Akita Prefecture).
The taste of rice (Sake Komachi from Akita Prefecture) is refreshing and crisp.
and goes down your throat... There is no gaseous sensation, but it has a cool and refreshing taste.
but it is a delicious summer sake full of coolness.
Ahhh... it's so good to drink!
A while ago, I paid a visit to Fudosama ⤴✨.
I got some Fudo at the foot of the temple.
It was a very hot day, so I gave up on the draft sake and bought a bottle of hi-ire 🌸.
Refreshing, crisp, fruity🌸🍶✨.
Spicy 🐴 and oicy ❕.
I enjoy it very much.
The pink 🩷-labeled Ānanda and Oriagarami.
This time, red 🟥 label Fudo
This one is super dry.
First time for me.
It's definitely spicy🥵.
94 also spicy🥵.
It was a duel of hot and spicy!
I can't tell the difference.
a great deal of knowledge
Rice used: 100% Miyamanishiki from Akita Prefecture
Rice polishing ratio: 65
Sake degree: +17-18
Alcohol content: 15
Fudo White Koji & Ringo Orikigarami Junmai Nama-nagara Sake.
It was before it was cold enough, so the lid flew off when we opened the crown.
I was glad that it did not overflow. And the fresh milky aroma was pleasant.
When I mixed the oli, the momentum was great again.
When you drink it, the acidity runs through with a good sweetness while the strong gassy feeling stings.
Not only the sweet apple taste from the yeast, but also the acidity unique to white malted rice gives it a nice sharpness.
We tried it with a hontasting boar's mouth, a sake bowl, and a glass made by the Sake Brewery Research Institute.
The Honkai Inokuchi has a relatively dry aftertaste with a wide gasiness from the acidity.
The sake bowl has a more rounded taste with a depth of sweetness and bitterness.
The Sake Research Institute's glass had more umami and a more subtle acidity.
Everyone has his or her own taste, but if you want to drink it cooled down in the hot summer, I think the Sake Research Institute's glass is the one for you.
The steadfast debut of a commemorative sake for the 333rd anniversary of the company's founding.
I used to encounter it at Fukurokuju, but nowadays it is always available at Ie, here!
On this day, there were two different bottles on the first and second floors.
Comparing OGARAMI and CEL24!
Great 😃!
I also like this steadfast yeast, 1801!
extensive knowledge of this yeast
Rice used: Dewa Sanbaku (Yamagata Prefecture) ■Polishing ratio: 55
Yeast used: 1801
Sake meter degree: -7.0
Acidity: 1.7 ■Alcohol level: 16
I was very careful to open the bottle after reading the other postings.
And yet, surprise, surprise..,
A vigorous drink!
Masuba is the top clearness. Clear and dry. Delicious!
Shuppon every time you mix and open the bottle!
Like last year, I couldn't find any apples,,
