Attracted by the limited quantity
I drank Fudo for the first time in a long time.
After a thick drink, it was followed by a sharp taste.
It has a nice sharp aftertaste.
It seems to go well with all kinds of dishes.
Purchased at Ikebukuro Tobu. I was curious about the water base.
It is a yellowish liquor, and the aroma is sweet, like dried grapes? It has a sweet, dried grape-like aroma.
In the mouth, it is thick and sticky like an aged sake. It has a long, dry, bitter aftertaste, and in general is a solid, heavy sake.
Delicate snacks will not go well with it.
To be honest, this is not my favorite type of sake (I am still a beginner and tend to avoid strong, dark sake), but this one has a rich flavor that may be addictive!
The official web site of this brewery recommends heating the sake, although they say it is a draft sake and needs to be kept cool.
My recent favorite brand "Fudo".
I don't drink dry sake very often, but I was craving a crisp, dry sake in this extremely hot summer, so I bought it this time (I drank it in early September).
This bottle was exactly what I was looking for. I drank it on the rocks and it was the best match. It is not only dry and dry, but it is also nice to be able to feel the satisfaction of drinking unfiltered raw sake.
Junmai Daiginjo🍶Nihongukumi Shiboritate Unfiltered Nama Sake✨Akita Sake Komachi🌾.
Original from a friend of a friend's liquor store🎉Maybe not strictly a steadfast brand😅.
A little schwar🫧 Taste behind the ✨freshness. A little rough, a little bitter. A little Murayu chic. Goes well with grilled meat miso 🐖.
The next day, when you drink it with a glass of wine, the strong habit softens and it's a little grapey 🍇 and elegant. Mild with almond pits.
Purchased by a friend at Sake no Tonegawa @ Funabashi.
Fudo - White Koji & Ringo Junmai Nama-nama Sake Orikarami
Ingredients: Miyamanishiki + Yumeobako, Rice polishing: 70
Yeast: Association 77, AL degree: 14.9
Sake Degree: -2.0, Acidity: 5.1
⭐️⭐️⭐️⭐️⭐️
I was beaten. ‼️ This is not sake, but champagne!
The citric acid from the white malted rice and malic acid from the Association 77 yeast are a perfect marriage, giving it a unique sweet and sour flavor and a crisp, gassy finish.
It is a sake that should be well chilled and served in a wine glass!
Hiyoroshi Junmai Ginjyo Namazume Namazake
Complex flavor. It is fresh and fruity, as if it were made from fresh sake. The mouth feels hot and fluffy when you take it into your mouth. The body is firm and the drinkability is great! This is delicious!
Nabe Branch (Chiba)
Fudo Once-hired Yamahai Junmai
Sake degree: +2
Acidity: 1.7
Amino acidity: 2.4
Rice polishing ratio: 65% (100% Miyamanishiki from Akita Prefecture)
Alcohol percentage: 15
■The impression of Yusuke Tsuda, son of a sake brewer
🍶Fudo series Yamahai Junmai is a pure rice wine that goes hand in hand with modern food culture.
No carbon filtration and once fired, it has a rich flavor with lactic acidity and umami.
The citrus-like acidity and roundness make it ideal for both chilled and warmed sake.
Perfect with Japanese food, yakiniku, and Chinese cuisine, this is a strong but easy-drinking bottle ✨.
