You read it as "furei". Sake that is quite yellow in color. Sake of the type where the acidity stands out considerably. No fruity flavor at all. It tastes best when it's heated up and cooled down. I don't know what to call this taste. I wonder if this is also a taste of old-fashioned sake.
A bottle bought at a sake store tasting held on Sake Day that left the strongest impression.
H28BY with no yeast added
The rice is 80% Yamadanishiki polished rice
Alcohol 21 degrees Celsius
Yellow color reminds of urine test
Aroma: Aroma of well matured sake yeast.
Gunpowder, buckwheat hulls, and rice vinegar can also be detected.
Complex and robust taste full of amino acids.
It seems to be fully fermented and there is not much sweetness.
The tasty acidity, which is typical for a sake made from the traditional sake yeast, finishes the taste crisply.
The aroma through the nose after swallowing is also nice.
I drank a little at a time, little by little, over the course of a month.
It is a good sake to keep on hand.
Tomirei Autumn Nigori Sake - Unblended
Sake from Tottori.
I was attracted by "delicious with hot water" and bought it.
I was attracted by the "delicious with hot water" and bought it, but when I looked at the homepage
The ratio is unknown, so we held a sake laboratory.
I drank it cold, freshly opened, as usual.
It was very acidic. Not as strong as Okura's.
I wonder if some people can understand the acidity.
Hot water
50% is not enough alcohol.
Maybe 30% hot water.
My mother made it with carbonated water.
It's easier to drink than hot water.
It was a sake laboratory.
6/10
Flay! Flay! It is said to be a sake called "Hurray!
It is written "Cheering Sake" on the bottle.
The rice polishing ratio is 80%, so it is not a sake with a specific name, but a pure rice sake.
When drunk cold, it is a bit lackluster, with only a hint of sourness remaining.
So I had it warmed up.
It warmed up beautifully, and the flavor was well integrated.
It was so good that I wanted to keep it at home for warming up.
I think I might like this kind of sake more and more as I get older.
I was at a concert of a friend of mine and halfway through the concert, I was wondering where to go. I searched for a place to go, and luckily I found heated up + vino today, which is open from 3:00 pm. ❤️ I had the place to myself and relaxed 🎵.
I had a warmed up Tomirei with a chaser of Kappa's Tokuri😃✨⤴️ colander soda 😋😋😋😋 with duck 😋😋😋 and ❤️
Naturally muddy, cloudy with color.
The aroma is, what is this? Grain? Corn, perhaps? There are banana and lactic acid-like aromas in it.
Sticky and textured with a hard taste. How do you like it? The milky texture wraps around a strong astringency like There is some sweetness, but it is quite moderate. It might be good with carbonated water and a squeeze of lemon or something. Hard core. Don't be fooled by its appearance.
Warm it up.
This one is hard core too. It might be better to add water and raise the temperature.
This is the kind of wine that can be a big hit depending on what you serve it with. Corn tempura, corn potage, grilled meat.
Also, Japanese sweets with red bean paste. It would be good to add water and drink it when eating Japanese sweets.
H27/60
Yamadanishiki produced in Tottori
Polishing ratio 60
Studying for the second examination.
Transparent, slightly dark, yellow
Aromas of ripeness.
banana, bay leaf, humus, caramel, soy sauce, aged cheese
First impression: strong, sweet: full, acidity: round, bitterness: gives fullness, balance: sticky, opulent, lingering: long
🌾Tottori Yamada Nishiki, some out-of-spec rice used 🅰️15 degrees
It is purchased at Wattaina. It is said to be equivalent to junmai-shu because some out of quality rice is used. Delicious sake for dinner.
⭐️⭐️⭐️⭐️
