The aroma does not rise to the top.
Smooth texture and acidity.
Wood and smoke nuances spread quickly.
The palate has a strong attack but is surprisingly cohesive.
The flavor is glossy and delicious.
The slightly spicy astringency is also good.
Surprisingly, it is very good.
It is a good pairing with a cut piece of hachio fish (marinated in sake lees).
Degree of liking ☆4/5
A strange sake, which I wondered what it was when I drank it for the first time about 4 years ago. I wonder if there are other sake made by letting sake lees sit for a while and then re-squeezing it, other than Mai-bijin.
The atmosphere is like Shaoxing sake, but it is still sake. I like it. It can be served with strong snacks or as a dessert. It is delicious.
I found a red Mai-Bijin and ordered it again. This is the third one I have ordered.
The taste was as unique as I expected. Sour mirin? It was a different drink that was no longer sake. I think there are different tastes, but I love it! (I don't think it tastes good, but...)
There is a new group and I'm joining 😋.
Hentai, cha~jig ‼️⚡️
It is a mizu-hashiroshi brew with an acidity of 16.
One word on the liquor store pop-up: "It stinks.
Fukui City, Fukui Prefecture. Mikawa Sake Brewery.
Mai-bijin Junmai-mizu-hashiroku, unfiltered, raw sake, MUKU.
It is served cold.
It has a strong aroma from the moment the bottle is opened, and when poured into a glass, it spreads...
Wow~~~❗️
Kuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu❗️
Damn❗️ damn‼️
Smells like blue cheese and snack cheese bits...
My family said it was a strange smell...duh!
The color is slightly yellow with a slight ooze...yuck!
I don't know if I can drink this stuff...it stinks!
It's good 😋 but it tastes bad!
I feel a very citric acidity at the beginning, and the cheese aroma in the nose takes me to a world I don't know what it is 🤣ck!
After swallowing, there is a deep sweet and sour taste with the sweetness of overripe fruit, and it remains on the tongue...stinky!
It's so bad it's funny 🤣.
I don't know how they thought to sell this stuff....stinky!
To say the least...awesome👍
Ingredients:Rice(domestic),Rice malt(domestic)
Rice polishing ratio:90
Alcohol content:10%.
Acidity: 16
Hi Mal🫶, good evening 🌛 here is a 🫶 apprentice as well, it might be good for practice 😋 something to get your blood pumping 🤣 the aroma is so strong that you need ventilation after drinking it and the acid is so intense that you can only drink one cup a day 😅
Good evening, Mr. Pervert Jar 😊.
I was grinning the whole time I was reading this 🤣.
Nothing but stinky food comes in here 🤣.
I wonder what would happen if I combined it with stinky food🤔
Good evening, bouken🫶!
It's always been nasty here! I was drinking it while saying "stinky! 🤣I think blue cheese is a good pairing 🧀I don't think you can smell the real blue cheese 🤣.
Good evening, Nemuchi 😃.
For now, I'd like to take this opportunity to learn the adult skills to describe "perverted sake" as "unique sake" 😁.
I'm curious about this sake 🤩Mai Bijin is always out of its mind! (100% compliment) 😎.
Aladdin, good evening 🌛If you call it unique, some breweries will correct you and say it is a perverted sake, or ask you which perverted sake you want to drink first. Some breweries will ask you which kinky sake you want to start with 🤣please keep this sake in mind😁it's definitely crazy (superlative compliment) 😏.
Hi Nemuchi, ☀️
I laughed while reading your review 🤣I saw this sake at a liquor store the other day and they wrote something about it being sour, milky and deep 😝I'd like to try it at least once 🫣.
Good evening, Mr. Matsuchiyo 🌇I didn't expect the aroma to be this strong, the whole family was oohing and aahing 🤣I'll try to learn from you about the perverse...no, unique sake 😆I have another bottle of Mai-Bijin waiting for you 😁.
Fresh grape aroma.
When you drink it, it tastes like a gruff high.
It has a full rice flavor with a crisp finish.
It reminds me of Mai-Bijin with its acidity, but the raw sake is different.
It is fresh, ladylike and fruity.
3/3 for my liking.
Memorandum: 46th
At the usual restaurant.
I thought Mai-bijin only had brown bottles.
I found a blue bottle of summer sake.
It had a stronger sweet and sour taste.
It was served with braised yellowtail kama, which is rare in summer.
Sake degree: 15%, Rice polishing ratio: 40
Sake degree: -5, Acidity: 3.8
Amino acidity: 2.3
Yeast used: FK801-C (Fukui Prefecture yeast)
Last night's store sake, 5th stage
The sake we had last night to close out the night.
Unlike the last time I checked in,
It was cloudy and had a strong acidity and the usual
It was a stable and habitual sake.
According to my friend who was next to me, it was a stable
perverted sake (in a good way).
Paired with fried shrimp asparagus.
Altitude: 17 degrees, Rice polishing ratio: 60
Acidity: 2.9, Sake meter: +3
Memorandum: 5th
This is a bottle of sake from the usual restaurant.
Degree of alcohol content: 14%, Rice polishing ratio: 60
On this day, we had the previously uploaded "Namaishimo Junmai", "Tokubetsu Junmai", and "Mai-bijin 3 sisters".
It was served with fried komai and homemade salted squid.
Memorandum:.
I will upload as a reminder from what I drank 3 years ago when I started taking pictures after I bought a smart phone.
I always have this and sanQ almost always at the store.
I have had this and sanQ several times.
It is a very unique sake with rich acidity and sweetness.
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Maibijin
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