Hiyoroshi in cold weather: ❗️
Almost no aroma, clear and refreshing!
The mouthfeel is mellow and full of gentle umami flavor that is enchanting 🤤.
The taste is very clear and clean with a very good balance. ❗️
And now for the real thing: hot sake 🍶!
Mmmm..! This gentle umami ‼️
This enveloping softness is the best 😋!
I've had many delicious hot sake, but this is top class‼️
Delicious 🤤🤤🤤🤤
Niji Alcohol 15.5
Rice polishing ratio 50%.
Sake degree +4
Rice used: Akebono
The moment it enters the mouth, gas and carbonation can be felt.
The aroma is not very strong until it hits the palate, but once it is in the mouth, it is sweet and umami at the same time. While retaining the traditional spiciness, it has an aroma and sweetness that will appeal to young people.
Kabishin's new nigori sake✨
It would be great if it had a gaseous taste!
The aroma is melon-like and the taste is fresh, sweet and delicious.
Fresh, sweet and delicious.
It is a light amazake with a touch of alcohol!
Kabishin brews modern sake with a delicious taste! I wish I could go to the brewery festival again ^ ^.
It has a sensation that spreads in the mouth the moment it enters the mouth. The sake passes down the throat well and is easy to drink, but the flavor that spreads in the mouth remains, so you can also enjoy the lingering taste!
3.5 We were told that it can be enjoyed either cold or hot, so we chose to heat it up.
The taste of rice is definitely evident, and the sake has a great umami flavor.
A refreshing sake that goes well with any meal.
Next time, I would like to try it cold.
Sweet and juicy and pineapple 🍍.
I'm not sure what it is, but it tastes good, but something feels off 🤔.
I'm not sure if I'm a fan of the caproic acid-enhanced ones these days...
I had a pink one with pink letters on it before and it was good, so I was expecting this one too...
Similar to Fukuju's Hyogo-nishiki Nama-zake.
It's fruity, but it's also a bit bitter...
Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
(My impression after drinking it)
I had wanted to try Kabishin from Okayama, but never had a chance to meet it, but I decided to buy Hiyayogoshi from the autumn sake special at the sake department of Mitsukoshi.
It looks greenish with a slight yellow tinge. The nose has a strong cemedine aroma. In the mouth, the taste of banana is felt on the tongue while the smell of alcohol pierces the nose. There is no stimulation. I had a feeling that after a week or two it would lose its edge and change drastically.
After a few days of drinking, the cemedine and alcohol smells are gone, as expected, and the taste has changed to a mellow, round, and delicious mouthfeel.
Producer: Kabishin Shuzo (Asaguchi City, Okayama Prefecture)
Rice used: Akihikari grown in Okayama Prefecture
Rice polishing ratio: 58
Alcohol percentage: 16
Yeast: Hakuto yeast
Sake degree: -5.0
Acidity: 1.6
Amino acidity: 1.1
Volume: 720ml
Price: 1,709 yen (tax included)
Dry bitter taste in the mouth!
After that, it has a nice sharpness (^^)
Goes well with seafood.
I drank it with salted mackerel,
I was very impressed with the taste.
Today's dish
Steamed Clams with Sake ✨
Sake that I bought in the summer and kept in the fridge 🍶.
I want to brew sake by purifying my body and mind.
Rejoice in a beautiful heart = Kabishin".
With a clean, beautiful and straight heart ✨.
