Timeline
TakatsuguWe met again this year, Nilwolf.
The concept is to change the theme every year and try a different flavor of sake from Ni-Rabbit. This year's theme is "Low Refining". It is brewed with 80% polished Aizan.
It has a clean taste with pleasant umami and acidity. Although it is a low-polished sake, you can taste the typical Aizan flavor.
Chibiri with a dish using tomatoes produced in Okayama City, Aichi Prefecture, the same city as Maruishi Brewing. A good partner that gently supports the flavor of the dish.
It is a bottle that gives you a different taste from Ni-Utsuri once a year. It is delicious. ❗️ TakatsuguWe were thrilled to encounter Niro last year. This year, we were able to find it again.
The concept is to change the theme every year and try a sake with a different flavor than Niro. This year it was an assemblage of three different types of sake rice. I don't know what kind of sake rice it is, but I taste it while imagining that Manzai must be used.
It is a complex blend of rich umami with a gentle sweetness and a pleasant aftertaste. The image is that of a jolly big band. It will be fun to drink with any kind of food.
I hope they will continue to serve Erwolf together with Ni-Rabbit. Delicious ‼️ TakatsuguAn ambitious work by Maruishi Brewing, your favorite Ni-Rabbit. Not Ni-Rabbit, but Ni-Rou.
The label is also eye-catching with a wolf wearing a rabbit's skin.
This one is brewed with Banzaimai rice, a rice suitable for sake brewing produced in Okazaki, Aichi Prefecture. The taste is a delicious sake with well-balanced acidity and umami. It gives the impression of a calm umami, rather than the lightness and gorgeousness of Nito. Perhaps it is because it is a sake made after the fall season.
They serve Futarou on September 1 every year in a different style from Ni-Rabbit. I would like to taste it again next year and look forward to it. It is delicious ❗️ RecommendedContentsSectionView.title
