Timeline
グラI bought it with a New Year's Day set this year and let it sit for about 6 months.
It took about 10 minutes to open the bottle. It is more sake-like than the usual Librom sake. It tastes more like mixed juice than mandarin oranges. The bitterness also came out quite a bit. グラSlightly gassy. Good balance of sweetness and bitterness of loquat. ナイトロThe usual revrom, good, still no secondary ingredients, gassy, no bitterness. 
ねむちFukuoka, Fukuoka Prefecture, Japan. LIBROM Corporation (Craft Sake Brewery).
Akashiso LIBROM CraftSake.
First time drinking LIBROM at home.
I went there to check out the brewery and bought a lot of things I didn't want to buy 🤣.
I was surprised to find that many of them were more than a year old and I wondered if doburoku can be stored for a long time 🤔. 🤔
I will drink it cold.
The bubbles are very strong, so I struggled a lot when I opened the bottle. I had to tighten and loosen it 10 times 💦 it took me about 8 minutes 😅It was too vigorous and automatically stirred.
The color is a light purple-white like a slightly cloudy rosé wine.
The top aroma is a faint alu aroma. I can't detect any shiso aroma😅.
The mouthfeel has a strong carbonation.
The nose has a red shiso-like aroma.
The taste has a strong sourness, and I wonder if this is the sourness of red shiso. It is wrapped up in the fizz and leaves a dry taste. The taste is also refreshing.
Product Name:Other brewed sake
Ingredients: Rice (Yamadanishiki from Fukuoka Prefecture), rice malt, red shiso
Rice polishing ratio:92
Alcohol content:10 ひるぺこGood evening, Nemuchi-san. You found it, wasn't it interesting? (Polish Polish)v You are so energetic bubbly that you struggle even after a year of revrom. Let's go back 😊. ねむちHi Hirupeko-san, good evening 🌛I was excited to see a large display of brands that are rarely seen in Kansai 🤣The ribroms were about a year old, and many of the rice and agaves were over a year old 😅I bought this one because it was half a year old 😊. boukenGood evening, Nemuchi 😃.
I'm jealous that you were able to buy kosake 😆 I know it looks a bit far from the station, but I think I'll try to go there with the other liquor stores 🤔. ねむちbouken-san, good evening 🌛I guessed Hirupeko's information and was able to buy Hanakaze safely 😊Licaman also has a completely different selection of sake in different stores 🤔I was a little concerned about the year of manufacture...💦. ナイトロNo corniness, quite alcoholic even though it's 10 degrees, quite bubbly. グラThis is a crowdfunding limited edition librom. It is not available in stores.
The difference is that the rice used is Italian rice.
Viola: Very refreshing. It doesn't have the usual glamour of the usual Librom sakes. The bitterness was strong. It has a classic sake feel.
Lemon Verbena: Lightly cloudy. It is more acidic than the traditional verbena and has a delicious greeppiness. However, it also has a bitter taste.
Italian rice is hard, so the flavor is hard to get into, says Yagyu, president of LivRom. Next month, he will finally start making sake in Italy. We would like to support them. グラSweet aroma. Gassy, clean to slightly sweet. It was tasty and moderately sweet, but I couldn't really tell the shiso feeling... グラSake released today. It had a strong sense of apple acidity and not much cinnamon. It was delicious with a clean and refreshing sweetness. グラThe aroma also has a strawberry feel. It is a little bit schwarzy. It has a nice balance of sourness and bitterness. グラThen melon. No label.
Comparison of chilled and room temperature. At room temperature, the melon has a strong, rich, sweet melon flavor. When chilled, the sourness is strong and the sweetness is moderate. グラLong time no see out drinking review! Went to the librom before the evening.
Aroma of plum wine. It has a strong sourness from the green ume. Not too much sweetness. ゆーへーHello, Mr. Gura...
The refreshing plum wine sounds delicious.
This might be a taste I'm quite interested in 💡. グラIt has been a while since I last visited you, takeshon-senpai. There were chestnuts, too, and it was full of the taste of autumn. By the way, I am not good at chestnuts. グラHello Yoohee-san! It's a very tasty and refreshing drink with little sweetness. I think it can be used as a food wine 🍶. disryLibrom had been on sale a lot in the summer, but while I was busy drinking beer, they were selling out fast.... But I was curious about Sumomo, so I bought it without hesitation.
The aroma is just like that of plums. It smells so good. I almost wanted to put it in my mouth. But this Sumomo was the most difficult sake to open in the past few years. Therefore, it is super shwashy.
It has a sweetness like when you eat a seasonal plum, and a strong sourness. As usual, the lactic acidity is perfect.
The acidity continues pleasantly, and then it quickly disappears. This is excellent.
I think this is the best Librom I've had recently. I shared it with my wife, but I regretted that I should have drunk it alone...
Next, grape! ナイトロQuite like tasty Quite banana Slightly gassy Slightly gassy Aftertaste, usual rib rhombus, no bitterness 
しんしんSYFinally, cacao.
How does it taste?
Well, I won't know for sure until I drink some more!
I'll have another one next time I come back!
I was secretly hoping to meet Librom somewhere someday.
I never thought I would meet him at a creative Italian restaurant!
It was a fateful encounter thanks to a chance conversation with the master about sake ⏰.
In case you are wondering, this is a creative Italian restaurant that makes the most of the season's local ingredients!
Tonight, the cold pasta with yam and Anno sweet potato gelato were the best 😀.
extensive knowledge
We used cacao from UMEYA BRAINERY, a Bean to Bar in Munakata City, Fukuoka Prefecture.
UMEYA BRAINERY is a bean to bar style chocolate studio from Munakata City, Fukuoka Prefecture that pursues the deliciousness of cacao beans. Using only cacao beans and sugar as ingredients, UMEYA BRAINERY produces real "handmade" chocolates. They are particular about the sugar they use, and use carefully selected organic cane sugar.
Ingredients: rice (Hinohikari grown in Fukuoka Prefecture), rice malt, cacao nibs
Rice Polishing Ratio : 92% (Kake rice), 68% (Koji rice)
Alcohol content : 13 
しんしんSYI wonder what kind of cinnamon would be with the amauros.
I don't drink a lot of cinnamon coffee, but cinnamon in craft brews is not so upfront!
The strawberry aroma and taste of Amaou is good♪
knowledge
The secondary ingredient, Amaou, is strawberries carefully grown at Uruu Farm in Kurume City, Fukuoka Prefecture. This Uruu farm is certified as a special cultivation (called "eco agricultural products" in Fukuoka Prefecture) with a 1% certification rate. They stick to traditional land cultivation and grow strawberries with safe and secure taste and high quality. In this case, fresh ripe Amaou picked in the morning and frozen the same day are used.
The other secondary ingredient, cinnamon, comes from Izumiya Rokuji in Itoshima, a famous tourist destination in Fukuoka. In Itoshima, there is a document that states that cinnamon has been cultivated since the Nara period (710-794). Izumiya Rokuji is engaged in the entire process from cultivation to commercialization of agricultural products with the desire to make people beautiful from within and to convey the charm of Itoshima's land and history. The aroma and sweet-sourness of the amaou (sweet red pepper) bring the whole thing together, and the strong flavor is reminiscent of strawberry jam, with the sweet aroma of cinnamon coming through softly afterward.
Category: Craft Sake
Ingredients: Amao, cinnamon
Rice polishing ratio: 92
Alcohol content: 10 
しんしんSYNext up: mint.
I love mint❤
I also like mint tea 🍵 and plum wine with mint!
It's hard to describe in one word, but it tastes great!
Now I want to drink some more!
knowledge
Mojito mint from Future Agriculture Lab 895, an indoor hydroponic, pesticide-free grower in Yame City, Fukuoka Prefecture, is used.
Agriculture Lab 895 is a futuristic farming operation that utilizes an abandoned school to grow crops using only liquid fertilizer and LED lights. By looking at the data from last year's very popular LIBROM Mint, the amount of mint, soaking time, and other factors were carefully considered, and the liquor was designed to have a stronger minty flavor than last year's. The result is a minty, sweet, sour, and sour mint that is perfect for the hot season. The result is a sweet and sour craft saké that is perfect for the hot season, with a cool and refreshing taste.
Category: Craft Sake
Ingredients : rice (Hinohikari produced in Fukuoka Prefecture), rice malt
Secondary ingredients: mint
Rice polishing ratio: 92
Alcohol percentage: 10 
しんしんSYAs he poured me a bottle of Toyobai, the master asked me to try one of these bottles, and four unusual bottles were lined up!
Oh, they were LIBROM!
A brand you sometimes see at Sake-no-wa!
It's a Craft Sake!
First, the Mikan 🍊!
Mikan, it tasted just like it should!
Talking with the staff at the store, I met many people!
We talked about sake from all over Japan and Sapporo!
Thank you very much for the sake!
extensive knowledge
LIBROM" is brewed by LIBROM Craft Sake Brewery, which has a brewery in the city of Fukuoka Prefecture. With the concept of "making sake culture more accessible," the brewery is led by Mr. Yagyu, the brewery's representative, and Mr. Anami, the toji, and brewed by a small group of people. Using carefully selected secondary ingredients such as herbs and fruits from Fukuoka Prefecture, the brewery has earned a prominent place in the craft saké industry.
Ingredients: Rice (Hinohikari grown in Fukuoka Prefecture), rice malt, mandarin oranges
Rice Polishing Ratio : 92% (Kake rice), 68% (Koji rice)
Alcohol content: 10 
disryFirst mint in a year; I hear it's a summer tradition in Librom.
The aroma is mint, of course, but this time there is also a slightly strange spicy note. The gasiness is schwashy.
Not too sweet for Librom. The acidity is firm, but more refreshing than usual.
The acidity is crisp and finishes quickly.
By Librom standards, it is quite dry. The refreshing and crisp quality, combined with the minty aroma, makes this a perfect summer sake. ま〜くん１１２８I want to drink it.
LIBROM Craft Sake Brewery in Fukuoka City
I will try to visit there next time. disryGood evening, Ma-kun1128🌇.
I am so jealous that you are going to the headquarter of LIBROM👍.
Try to drink some of the local limited editions or something like that ‼️ ま〜くん１１２８Mr. DISRY.
Is there a limited edition or something?
I'm getting excited (^^) ま〜くん１１２８The master of the all-you-can-drink sake restaurant I went to last week seems to be a classmate of mine and introduced me to the restaurant. I will go there tomorrow. disrySorry for the late reply: 🙇🏻
I am so jealous! Have fun 👍 ま〜くん１１２８I went there yesterday.
Luckily, it was almost a private party, so we were able to talk slowly.
We drank 6 kinds of alcohol. ナイトロNo tea feeling at all. Grapefruit feeling, maybe due to sweet summer. Like an IPA. disryI've been saving this Librom for quite a while, and when I picked it up, I realized it was leaking a bit.... It seems to be a bit leaky........
The aroma, if you call it kiwi, it is, but what I thought of was that it smelled like Librom. It has a lactic acid aroma, and this time it also has a Yamahai-like flavor. The gasiness is quite strong. Maybe I left it too long...
Sweeter than usual. The acidity is even stronger. It is quite stimulating.
The acidity continues until the end and finishes as it is. The aftertaste is sweet.
Maybe it was because I hadn't had Librom in a while, but I thought it had quite a punch. It certainly has a flashy taste.
Next, mint! RecommendedContentsSectionView.title
