Yes, I'm back at the inn after enjoying the crab: ☺️
I knew I couldn't end it like this 🍶.
So I brought this Nabeshima from home: 💁♂️
If you visit a liquor store at the end of the year and they offer you a Jun Dai Kitashizuku that they just got in that day, you'll buy it ✨✨.
So here we go, opening the bottle 🍶🍶....
...and again, I opened the bottle unintentionally despite the "beware of opening the bottle" warning and had a momentary scare, but was relieved to hear it didn't spill (no learning ability)...
Oh, oh, the elegant, mellow aroma of white peaches. ☺️
I could drink a whole cup just from this aroma...huh?
I put it in my mouth and...
Yummmm✨No, not at all 😋.
And it's a little schwirl 😆.
It's seriously delicious ✨✨
It's a sake rice that you don't usually see, but it's a sake rice grown in Hokkaido that has its roots in Omachi and is characterized by a soft and clear taste with little bitterness 🌾🌾.
I love you!
The rich umami and sweetness stand out more because there is almost no bitterness ✨.
And yet, it goes down smoothly, leaving a nice lingering taste...
Kitashizuku is amazing ✨No... Nabeshima is amazing ✨✨No, Tomikuchiyo Shuzo is amazing ✨✨✨✨.
I can drink it all the time now 😋.
Amazingly beautiful clear liquor.
The aroma is mild.
There is a slight gassy sensation on the tongue at the beginning of drinking.
After that, the umami spreads softly and disappears quickly.
But the sweetness lingers in the aftertaste.
The sweetness stands out when paired with a meal.
Here's the first shot 🍶 in the Year of the Noon 💁.
I thought it was delicious again after drinking it outside.
Basic? I'll start with a basic one 😌.
My personal favorite 😋.
No fizz to freak you out 😁.
Alcohol content: 15%.
Rice polishing ratio: 55
100% Yuyamanishiki, 50% polished rice
A drink at a bar. I think this is the first time for me to drink Nabeshima sake. It has a sweetness like cotton candy with a slight acidity. Delicious to drink! 100% male nishiki, 50% polished rice
At the usual bar.
Year-end sake festival, third bottle.
Solid taste, though it's called classic,
It has acidity, so I didn't feel it was classic.
It's junmai, but it's as good as the others.
