Aromatic. Smells like freshly baked bread.
Contains, isn't it! Lemon water-like acidity!
Light as a mai bijin.
Slight lime peel-like bitterness, mushrooms, herbal nuances.
More of a refreshing juice than a sake.
A flavor that is somewhat curious.
Goes rather well with mushrooms and bacon stir-fried in butter.
Taste 4/5☆ (But it is maniacal)
The unique aroma is like blue cheese, and when you drink it, the overwhelming acidity spreads... This is also a very deep sake...
I was down before the second sip...
I came across an unusual sake. The product is labeled as sake, but it is no longer sake. When I opened the bottle, a strong aroma (a strange smell?) wafted through the air. When you put it in your mouth, you will also find a strong sour taste.
It is a matter of taste, but I liked it. I would like to hear your impressions if you have had it. Thank you very much for your hospitality.
This black sake is made by letting sake lees sit for a year and then pressing it. The sake degree is -154 degrees.
The specific gravity is about 1.12, which is amazing since the density of a 20% glucose solution is 1.1 g/cm3.
The aroma is strong, similar to that of Shaoxing wine, which is obvious when you get close to it. The taste is syrupy and thickly sweet with no peculiarities, and although there is some acidity, it seems to be overwhelmed by the sweetness.
If you are a sweet-tasting person, by all means, but if you are a dry-tasting person, try it and be prepared to have a stroke.
Slightly cloudy yellow appearance and sour aroma.
It was watery in the mouth, and then the sourness flowed in.
I could not taste much umami and had the impression that there was no flavor on the palate.
I was curious about this sake because I heard it had a sour taste.
I was curious about it.
The aroma was of maturity.
I didn't feel such strong acidity.
After three years of research, we have finally succeeded in releasing a new product, which is a "mizu-hashiroshi" (water yeast) brewed using the lactic acid acidity of kurazuke yeast, a technique said to have been developed in the Muromachi period (1333-1573).
When poured, it has a slightly cloudy, slightly yellow color.
The aroma is mellow, with a hint of sweetness reminiscent of honey, a hint of sourness, and a hint of grain in the northern part of the aroma.
In the mouth, there is a hint of sweetness and a sharp, powerful acidity that rushes through! The sharp acidity is sharp and sharp! The umami and graininess from the low-polished rice bring complexity to the palate, which finishes with a lingering acidity.
Please chill it first and enjoy the attack of this acidity.
［The third drink at Donchaya (Sake Brewery).
I was curious about the "Manager's Recommendation" on the sake menu, and when I ordered it, the manager pondered for a while.
He asked me, "How about Mai-bijin? I asked him if he would like to order Mai-bijin.
Mai-bijin Junmai Ginjo-shu.
The aroma of rice with a hint of sourness, the sour aroma of the mouth, the mild umami and richness, the acidity in the back, and the lingering sourness that lingers in the throat and through the nose.
The best dish is fried horse mackerel with the flavor of horse mackerel and Mai-bijin's flavor and acidity.
Once again, Sake Brewery Donchaya was delicious!
We left the restaurant very satisfied, and since we were downtown, we went to a bar that had recently celebrated its anniversary, and went home that day. 🏠️
thank you
Old acidity gyuin gyuin. Vinegar. Still delicious. It's a stone. Amazing. Mai-bijin is Mai-bijin. The one and only sake. The Mai-bijin sake is amazing, dried persimmon. 92 points.
Sweetness: 2.4
Acidity: 5
Dryness:2.4
Aroma: 2.7
Fukui, Fukui Prefecture, Japan. Mikawa Sake Brewery Co.
Mai-bijin Junmai Nigori Summer
Yes, this is Mai-bijin's summer sake.
We waited for a year and finally got it.
It is a very peculiar sake.
We will drink it cold.
I thought I should be careful to open the bottle because it was cloudy, but there was no gassiness at all.
The color is a light nigori, so it is slightly yellowish white.
The top aroma is somewhat grapefruity, lactic acid bacteria-like, and rice bran aroma.
The mouthfeel is silky without much impact.
Gradually, a punchy sweet and sour sourness and sweetness spreads in the mouth.
The sweetness, however, is too sour to be understood...
The aroma that passes through the nose also has a little bit of rice bran.
The aftertaste leaves a citric acid-like sour lump on the tongue.
According to the internet, the acidity is 3.8 and the amino acidity is about 2.3.
Anyway, the aftertaste is very peculiar.
But it is surprisingly drinkable.
Ingredients:Rice(domestic),Rice malt(domestic)
Rice used: 100% Yamadanishiki produced in Fukui Prefecture (grown in the company's own rice fields)
Alcohol Content:15
Polishing ratio: 40
