At standing drinking CHUIN in the past days.
(This is a staggered post.)
I still can't help but drink when I have this 😄
It is sanQ of Mai-Bijin!
With gratitude for the acid, I'll take it 🍶.
By the way, the acidity of this season's sanQ is 7.5😳.
Average sake acidity is 1.3-1.5 😁.
Appearance is a slightly pale yellow-green.
Aromas of herbs and cypress with a hint of acidity.
When I first take a sip, I wonder if it will go that far, but then I get a strong acidic attack!
A frown like when you ate an old pickled plum 😄.
After the kick, the sourness lingers in the back of your mouth.
Still, the sweetness and umami of the rice are there, so it's still delicious as a proper sake.
Perverse... definitely a unique sake, but very tasty and honestly I like it 😊.
By the way, I heard it can be heated up quite well too 🤤.
I got the sharpest sake I expected and with a big smile on my face I went on to the next one 😁.
Hi, Matsuchiyo 😃
Well, you made me grin 😁.
This is exactly the kind of sake that deserves to be in the "unique sake lovers group".
I think it's also great that it's not just an outing, but a delicious sake 😳.
It was the last drink of the day.
It has a very strong acidity and umami flavor.
It seems that they have several kinds of Mai-Bijin, and the person who was with us ordered a different kind as a "variant," so I guess it is relatively orthodox among this brand. I guess it is a relatively orthodox brand.
(Log)
Mai-Bijin MYVY
I'm drinking the same thing again this day.
MYVY has become my favorite "like honey" 🍯.
I had 2 glasses this day.
I just looked for a picture of it on my phone and I haven't seen it since that day. I wish I could drink it again.
The pioneer of the recently trendy sour type? s Mai Bijin. The acidity here is perverse.
It is a nigori (cloudy), fizzy and delicious sake.
I personally prefer the more settled acidity after a little while, rather than the freshly-opened acidity. Delicious.
The red wine was quite dry. It also has acidity, as if it is made from a traditional sake yeast yeast.
The yellow one is made from Yamahai and has a milder taste than the red one.
This sake also has a sour taste and a unique flavor, but it is a food sake type that is perfect for pairing with Japanese food.
I asked about the "Mai-Bijin" on the menu and was told that there were 9 kinds in total, so I asked for 4 kinds to compare in order of their perversity 🫶 😆.
From left to right...
Mai-bijin MYVY
MYVY🫶 with sake lees re-fermentation, shipped in October 2023.
It had a color like soy sauce 🤭.
I had the same MYVY 2 years ago and it was a bit more transparent 😅.
But it seemed more flavorful and mellow than 2 years ago.
Mai-bijin mizu-hashiroshi MUKU
As Nemuchi-san drank the other day, the top aroma is of matured cheese 😂.
The moment it is poured into a cup, it smells like a big bubbly 😅.
When you put it in your mouth, you can feel the gas.
It has a refreshing acidity and a mild umami flavor.
The aroma is not what it smells like, but the taste is delicious.
Bottom of tank
Slight aroma of cooked rice.
The taste is mellow lees with a sense of exhaustion.
I guess I didn't feel the weirdness that is typical of Mai-Bijin🫶.
Mai-bijin Jun-Dai, aged at room temperature for a long time, H27BY
It is said to cost about 5,000 yen.
It has a sweet aroma with a faint scent of old chests.
The taste is elegant and dry, as it is Jun Dai.
MYVY was good, but I think MUKU (mizu-hashiroku) was the best one 😂🫶.
Hi, Matsuchiyo-san ☀Hello, you are the boss of the department! I love the way you order 😳The store is also very kinky and the way you order is the best 🤣In my opinion, the "stinky" was the most impactful one this year 😦. The "solid" was the most impactful one for me this year 🫶.
Hi Gyve 🌞.
When I heard that there were 9 different types I said to myself, "that's perverted!" 😆.
I heard that the sales of Mai-Beauty are not so good 😂.
Good evening, I'm dropping my first series. I'm looking forward to it since I haven't had much luck with Fukui sake 😊.
Mai-bijin sanQ Yamahai Junmai Nigori Nama Sake, pressed in a wooden tank
2024BY✨
I didn't have much prior information and couldn't picture what kind of sake it was from the back etiquette alone, so I looked at the web additionally and understood. So it's a perverted sake in a good and respectful way! 🤨
san = acid, Q = quest, sanQ = thank you, so first of all it has an acidity of 9.5, 😅.
Pouring the top clear liquid into the sake cup and smelling the aroma, I could smell the very pungent acid aroma. It has a sour yogurt aroma of ground rice, citrus lemon and greffle nuance.
The first sip is very refreshing, but the strong bitterness and acidity are stimulating, as if you have just taken a bite of citrus fruits (Hassaku, lemon, grenfre, and lime). However, in the second half, it seems to disappear without a hitch.
It is more like a craft saké than a sake. Personally, I like it very much and it is very tasty 😋😋😋, but it is a unique sake that will not be popular with the general public at all 🤣.
@Jive.
Good evening 😊 I really got it with respect 😁✨ but you have to be very nostalgic to be able to try such a challenge sake 🙌 I'd like to try other brands too!
Echizen tasted a sake from Fukui.
It lived up to its reputation for being a strong, acidic sake with a punchy mouthfeel, a bit like plum wine.
It was a truly delicious sake with a quirky flavor.
