Sweetness★★★★⭐︎
Umami★⭐︎⭐︎⭐︎
Bitterness★⭐︎⭐︎⭐︎⭐︎
Acidity★⭐︎⭐︎⭐︎⭐︎
It has a strong sweetness and is easy to drink.
It has no bitterness and the alcohol taste that lingers in the nose is weak.
We like this type and would like to repeat it.
However, after drinking it, the sugar remains a little sticky in the mouth.
Well, well, well... AKABU NEWBORN, brewed with AKABU NEWBORN Yamadanishiki, the king of sake rice, following on from the other day!
Definitely a steady 👍!
It's delicious! That's the only word to describe it: ‼︎
The tangy feeling only a pure sake can give 🍶.
Good balance of sweetness and umami 😋.
The bitterness that lingers in the throat is also nice 👍
This one went quickly too 😊.
Now, the next AKABU is Omachi 🤔.
This one was also very good 👍👍👍👍
I wanted to have it but it was sold out quickly and I couldn't drink it this year, so I had it at the restaurant.
It is refreshing and light.
It seems to be a good match for Hanami.
★★★★
My favorite of Akabu's sake rice series.
(I heard it's properly called the elegance series 😅)
I've been waiting for it for so long that I was wondering if it would be released this year...
I got so tired of waiting for it, but
I got the information that it is finally in stock.
I bought a bottle of Akabu's Sake Mirai.
But when I looked at last year's record, I found that we drank it on almost the same day 🤣.
Well, I'll get back on track.
Sake future 50% polished, 15% alcohol
When the plastic cover is removed and the crown is opened
The sound of the bottle opening is a long tone of "f" ♫
Good aroma from the mouth of the bottle as soon as it is opened ♫ ☺️
The top aroma is of gorgeous honey apple and melon.
Slightly malted rice flavor.
The moment you take a sip
As soon as you take a sip, the rich sweetness of Jyushiyo swells up.
The acidity, which is typical of nama-zake, tightens it up.
The last thing that remains is a slight bitterness.
This year's version is also very tasty and brings tears to my eyes 😍✨.
I've been drinking Akabu mainly as a light seasonal sake (Limited series to be exact), but compared to that, this one is a darker style with a distinct sweetness.
It's quite a different line and impressively close to Shinshu Kamerei.
I guess that's what the future of sake is all about 🤔.
I'm glad I could drink it again this year: ‼️
It's been a long time since I've been to Akamu!
It's still delicious 😋😋😋😋.
This label gives me a sense of security that if I'm ever in doubt, this is the one to go for! I feel so relieved!
Please enjoy it with a smile.
Because it says so!
Hmmmmm 🤨.
Oh, it has become 😁😁.
I have not been able to get my hands on this type of series from Akabu...it is a bit expensive...but the sake future is 🤤.
I found myself with a bottle in my fridge 😳
The taste of Sake Mirai is still great!
And the umami of Akabu!
You can't go wrong with this... but it's still expensive 😭
I was lucky enough to stop by the liquor store on the day of arrival and was able to get it.
This is the first time I have had Akabu's Sake Mirai.
The moment you open the cork, you can smell the gorgeous sweet aroma.
This is what I expected.
In the mouth, it has a fruity sweetness and acidity that is more robust than I had imagined.
The umami is not too rich, and it finishes in a perfect balance.
This is a taste that cannot be produced with low-alcohol sake.
It is extremely delicious.
Most of the sake brewed with Sake Mirai from other breweries are junmai daiginjos with a refined taste, so my impression of Sake Mirai has changed a bit after drinking this one.
4.5 / 5.0
Purchased at our usual liquor store.
A colleague at work told me about a comparison between Jikin's Sake Mirai and AKABU's Sake Mirai, so I opened the bottle before I finished the Jikin.
The aroma is slightly soft and fruity.
The taste is rich in the mouth, but not sweet, and the bubbles continue to rise from the moment the bottle is opened, indicating that it is a draft sake.
I think my personal taste has a lot to do with it, but personally, I find AKABU to be more delicious!
Degree of alcohol content 15 degrees Celsius
Rice polishing ratio 50%.
