I thought it would be my usual Shiboritate Sukkiri, but it was totally different! It was a very peculiar and bitter type. It's been a while since I drank something like this.
Sake from Shiga started to be handled at a liquor store in my neighborhood
Ninja because it is a sake brewery in Koka City? I see.
Dry jungin made with luxurious Bizen Omachi.
Lightly dainty with a grapefruit peel aroma.
The mouthfeel is softly sweet and juicy.
The aftertaste is dry and astringent.
I would like to match it with rich dishes.
This one was also unique in cold storage.
I'll have a drink.
Alesoe.
It's so sharp.
Like a ninja.
a great deal of knowledge
Rice used: 100% Yamadanishiki from the special A district of Hyogo Prefecture
Alcohol level 16%.
Rice polishing ratio 40
Ginbuki.
The richness of the umami flavor penetrates the mouth.
The acidity is added in the middle part of the mouth, and the taste becomes a bit mellow.
The back end is full of spiciness and a sharp taste.
For an unfiltered, unpasteurized sake, it doesn't have a gaseous feel, but it has a freshness? Am I the only one who thought it was like almonds on the palate? (lol) The acidity spreads and the aftertaste is nice and sharp. Not my favorite type, but this might be good.
Second bottle of 2025 home brew 🍶.
This is the first time I drank a brand called Ninja from Koga City, Shiga Prefecture 🥷 It was a gift from the Fukuhara Hanpukai.
It was a sharp and dry type, just like its name, Ninja!
