Immediately after opening the bottle, this red sake was more refreshing and tastier than the black one from the other day.
Sake is converted by the passage of time, but it is even more difficult to do so with nama-zake.
I am not sure if I will be able to drink it while it is still tasty.
I think the taste is more subdued if you let it sit for a little longer than if you just opened it.
I think that most sake from the Kanto region is...well, not so good, but Morishima is quite good.
Rice polishing ratio 50%.
Alcohol content 15
Production date: June 2025
This sake has a mild aroma and a clear appearance and taste.
It is gradually becoming more and more common to see it placed in restaurants in Ibaraki Prefecture where sake refrigerators can be seen👍.
Morishima's label is almost all the way around the top and bottom of the bottle, so I always wonder how best to photograph the bottle😅.
I'm going back to my usual home drinking 😅 after yesterday.
If you drink out all the time, it will hurt your wallet 😭.
Now to get back on track, today we will open our first bottle of Morishima from Ibaraki 🍶.
You can't buy this sake in Hiroshima, so I got it by a bit of a legend 😆.
Straight from the bottle, the aroma wasn't that strong... but when poured into a glass, it smells like muscat 😁.
It's pretty good 🤤.
Now then... a sip.
The mouthfeel is gentle and tastes like muscat, just like the aroma 🥰.
Then, a bit of spiciness...maybe because it's 15 degrees higher than the recently popular 13-14 degree sake? The balance is good 🙆. But the balance is good🙆
It seems to be good before, during and after meals...but if you have dessert 🍨 after meal, it might cancel the sweetness of the dessert😅😅.
I think it would be good before or during a meal🙆.
Well, what happens tomorrow: ⁉️
Day 2🗒️
Because of the fire 🔥? No big change in taste 🤔.
On the contrary, it tastes stable and easy to drink 🍸.
Hello, Koi Seagulls 😃!
Congratulations on your first Morishima-san ㊗️ with Miyamanishiki 🎉This one is so good 😋 we had a first drink and immediately repurchased it 😄.
Good evening, Jay & Nobby 🌙
It tastes like white wine and is very easy to drink 🥰.
I'm not sure I'd repeat it, but I didn't have a good image of sake from Ibaraki, so I can understand why it's so popular if it tastes like this 👌.
The proprietress of the sake store recommended us to try the dry sake 🤗I hope you find a sake that suits your palate 👵🏻 and the polite service from start to finish 😊.
Maybe it's the heat, maybe it's my changing taste buds... I can now drink fruity dry sake with pleasure 🥹.
I'm getting a hint of whey, but also pear and banana aroma? Some minerality gives it a light, crisp, hard impression. Oh my, elegant 😚 The entry is sweet and full-bodied and juicy 😚 The back palate is crisp and refreshing with a sharp acidity 😚.
The third one, I wonder if the disposable chopsticks won't fall over. The pork bone was thicker than it looked .
Hello, Kotori 😃
Oh! This is exactly what Nobby went to Maru Fuji to buy yesterday and they were sold out 🥲.
I remember it was recommended to us before we woke up to the dry taste too 😌 but we didn't buy it then 😅.
Good morning, Jay & Nobby 🐥I'm sorry to hear that 😩I don't think you two are too harsh 🤗Other customers bought the same 🟥 and Morishima is very popular with all of them 👵🏻. Penguin🐧I was worried but didn't buy it and regretted it🥲.
Yiiiii~!
Personally, I found it to be in the same vein as Sharaku, but it is more refreshing, very easy to drink, and too delicious! This is definitely a repeat customer!
The label is stylish and nice! It would be great in a Western-style restaurant!
Today's toast is chicken thigh stewed in red wine with tomatoes.
Hi mikomichio 😃
We are very happy to hear that you enjoyed our first bottle of Mr. Morishima's Miyamanishiki! We were so shocked when we first tasted it that we immediately bought a bottle 🤗It sure goes well with western food too😙.
Morishima Hitanishiki Dry Junmai Ginjo Nama.
Serve with soba noodles in the middle of a hot afternoon.
The mild gasiness and restrained sweetness give way to a full flavor and refreshing acidity.
The rich flavor of the pickled quail's egg in miso goes well with it. The salty natsumikan citrus fruits served cold with junsai (junsai with sweetened citrus fruits) as a finish is also an exquisite marriage!
Hi YSTJ 🐦.
I was looking at the bowl on the right, and I see that it is a natsumikan! I'm curious to know how the summer orange and junsai taste like 😊.
Miso pickles and sake are the best 😋.
Although it is a pure sake, it is kept in the low 15% range, so it is also suitable for those who do not like the strength of pure sake.
While bringing out the flavor of OMACHI, it also has a freshness and elegance.
