Very tasty.
Gentle green apple, whey, Kyara, high-grade Yamadanishiki, complex and noble aroma.
Slightly effervescent, silky, round mouthfeel.
Fresh and clear minerality. The elegant, layered umami that gives the illusion of sweetness, and the superb acidity that behaves wonderfully. Hard brine, deep astringent aftertaste.
Pair with Yose Tofu, New Year's Eve Soba noodles from a famous restaurant, or shrimp cocktail.
Today is New Year's Eve, so I'm opening my annual year-end gift 😊.
We had Nabeshima New Moon Shiboritate Nama-shu Junmai Ginjo Harajuku.
The aroma is a pineapple-like sweet ginjo aroma. I've been waiting for this aroma 😊.
In the mouth, the dark, umami sweetness rushes into the mouth, and then clears up with a slight acidity.
Mmmm, delicious ❗
I manage to get a bottle every year and drink it, but I really love this dark yet refreshing taste too much lol.
I will definitely get it again next year 😊.
Thank you all for your support this year. Let's have a fun sake life next year 🎉.
I forgot to give it to you.
This is my first Blue Label.
For better or worse, it is refreshing.
I thought it would be a bottle I would keep on hand for everyday drinking.
We had it with a pot of lemon casserole to enjoy the many lemons we received.
The lemon refreshed me, and the Blue Label refreshed me even more.
It was delicious. Thank you very much.
This year's memo is this year's 🎶.
The ⑥
Bringing back memories, too 😫.
I took this photo in March.
I drank in March
Yopamemo_φ(・・・)
Transparency is firm
Smooth and silky
Tangy and dry
It seems to be sweet as you drink it.
I remember drinking it from a long time ago...
All I remember is that it was delicious 😋😋😋😋😋 (laugh)
It is like Nabeshima from the weak foaming.
The soft mouthfeel is followed by umami and a strong acidity.
and a strong acidity, and then it goes straight to the finish.
Personally, I think it's best as a food sake because of its strong acidity.
I don't know if it was the sake rice or the yeast that made it different from the other Nabeshima I've had.
I don't know if it was the sake rice or the yeast, but I felt that this Nabeshima was quite different from the other ones I've had so far.
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Nabeshima
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