This year's second bottle is one that is full of New Year's spirit.
Itadakimasu ☺️
The aroma is sweet and fresh.
It is dimly cloudy (just a little less than clear) and has a light yellowish tinge. It also has a slight yellowish tint to it.
When you put it in your mouth, the acidity jumps in! Very light and refreshing 🥰.
A pleasant sweetness stays on the tip of the tongue.
Then, the light acidity and sweetness moved from the middle of the tongue to the back of the tongue, flowing to the back of the tongue and exiting.
Light and refreshing from start to finish 😆.
However, it seems that if you let the pleasantness of the wine take over and drink it, you will easily get drunk 🤪.
I got 2 sake at a bar I visited at the third round of a year-end party. Because, if you know it is for a sake show, you can serve it with confidence.
The sake is crystal clear and free of any cloying taste, slightly sweet and fruity.
Ingredients: Rice, rice malt
Rice: Sakahomare 100% (Fukui Prefecture)
Rice polishing ratio 40
Sake degree -3
Alcohol 16%.
Yeast used: Fukui yeast FK-801C
All Sakahomare rice is grown under special cultivation (certified by Fukui Prefecture for reduced use of agricultural chemicals and chemical fertilizers).
5/10
This is a series of sake that is matured in oak barrels, which began as a crowdfunding project.
It is a sake made with wine yeast, which is already a type of rice wine.
It has a strong sweetness and a vanilla aroma.
This is certainly not sake.
It is better to think of it as a new genre of sake.
It seems that there are different tastes.
It has a slightly lighter amber color.
It seemed refreshing the moment I put it in my mouth, but soon the flavor and sourness flowed through and out of my nose.
It looks like it will not be defeated by greasy food.
The pitch black label is not photogenic, but it is a chic label, which is also good.
The aroma is a mellow ginjo aroma, and even though it is a daiginjo, it is a dry sake. It's so refreshing!
