I went to a liquor store and found a variety of summer liquors ✨.
Among them, I was interested in this one which is reasonably priced in 500mL bottles.
This week I was too busy to leave when the liquor store was open.
I decided on Kimi today lol.
I know you said you put ori in it, but there are already rice grains mashed in it.
I was told to be careful of spills.
I was warned to be careful about spilling the rice, but I didn't think it would spill that much!
The rice flavor is unique to the oli filling, though,
The carbonation and the acidity in the sake make it smooth without being too smooth, and skippy without being too skippy.
I remember it being sold as a summer sake...I'm not sure if I remember anymore, but it's delicious!
It's been a long time since I've had the luxury of time, and I intend to enjoy it well 😊.
I bought this when I went to Mito the other day.
It is a real dry sake...but is it because of the oriented flavor? But maybe it is because of the orikara flavor, the umami flavor follows and disappears quickly. It's a hard-core sake. Sit on your seat and drink it.
The refreshing blue color and white malted rice make one wonder if it is a summer sake. The bottle is a refreshing blue color with white malted rice, making it seem like a summer sake.
It has a sweet umami taste, a refreshing acidity, and a spottiness.
It would be interesting to pair it with ethnic dishes!
I would rather enjoy it with a meal than as a stand-alone sake.
Sugiyuu with a new label.
The subtle typeface is still in place.
Miyamanishiki 55% polished rice, Yamagata yeast used
Aroma is banana-like
The mouthfeel is dry and delicious.
Sourness and bitterness are crisp and tight
Beautiful sake brewer's yeast
It has a strong acidity and a rich taste with the mellow flavor of Omachi.
Rich taste with mellow flavor of Omachi
Strength that lasts on the tongue.
This area is only possible with a sake yeast yeast yeast yeast yeast.
If the temperature is raised, the strong acidity that is typical of the sake yeast comes out.
The powerful acidity comes out,
and it stores the umami taste well.
It is a delicious sake that is very drinkable.
Rice: Omachi produced in Okayama Prefecture
Polishing ratio 60
Yeast: Association No. 701
Sake degree +2
Acidity 1.8
Alcohol 17.0%.
