The seventh nigori of the season was "Raifuku", which was harvested together with "Sagaminada".
The word "moromi sake" sounded delicious, and it was as good as its cost performance, so I couldn't resist.
When I opened the bottle and poured it, the aroma was of peaches, pears, and fruit with a yogurt-like flavor.
The mouthfeel is fresh and smooth. The palate is fresh and smooth, with a punch of juicy flavor with the presence of gas + sweet and sour!
It's soft, clear, and bright, and combined with the hint of aroma, it's delicious with a peach and banana feel ✨.
When mixed with lees, the silky and fruit juiciness increases and becomes delicious! However, it disappears crisply at the end, so you can't help but enjoy the sake!
Today we have souvenirs from our trip to Okinawa, so this is a collaboration of Okinawa and Ibaraki!
The moderate sweetness goes perfectly with the jimmy tofu.
Raifuku is made with Sakura flower yeast and local Gohyakumangoku rice. It has a juicy acidity and sweetness, and a rich and powerful flavor as if it were a draft sake with a strength of 17%. It has a slight sourness and a bit of bitterness due to the presence of orikomi, but it is crisp and easy to drink.
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☆☆☆☆☆
Rafu (らいふく)
New rice for six years
Junmai Daiginjo (Junmai Daiginjo)
Five million koku 100%
Raw unfiltered sake
45% of refined rice
Rifu Sake Brewery
Ibaraki Prefecture, Chikushi-shi
The third drink at Uotetsu Shokudo!
I love baseball, so I was attracted by the name and ordered it.
It was difficult for me to describe how it felt to drink it for the first time, so I'll leave it as a record.
100% Aizan from Hyogo Prefecture
Polishing ratio 50%.
Alcohol content 17
Yeast No. 9 series
At a liquor store where we sometimes stop by
I was attracted to Aizan and bought this one.
It is gorgeous, sweet and juicy.
Slightly gassy.
It's not the type I like these days.
I'm glad I got it 😆.