Today I found this fish (Kamiishin) in the shade of a tree at Doi Shoten in Sapporo!
Without thinking? It was introduced on Doi Shoten's instagram live before.
It was introduced on Doi Shoten's instagram live before and looked good, so I chose it!
The label says it's 8% low alcohol.
Like Sanuki Claudie?
So, I drank it.
The aroma is not so strong, but when I put it in my mouth, I was surprised to find that it has a sweet white wine, sweet and sour.
It is a sweet white wine, sweet and sour, and flows smoothly.
In no time at all, the four-pack was empty!
Oh, no, will the god of the mountain be angry with me?
It was a pleasantly drunken dusk, and dinner went down a treat!
thanks Sake Sho Doi Sapporo (Ezo:Sapporo)
The other day I had some UHA Taste Gummies "Kororo Shine Muscat Flavor" from UHA Taste Gummies.
It was amazing! It was exactly the same as the (delusional) "Chine Muscat" that I usually eat!
I was so impressed that I looked at the ingredients list and saw "apple juice concentrate"....
Now, let's take a look at Jiameishin. It smells like muscat and peach, but as I mentioned above, my sense of smell is very suspect. It is sweet like mirin, but there is also a significant amount of bitterness (not unpleasant).
It is good to drink a glass of liqueur before a meal or as a dessert drink after a meal.
I think drinking it as a bedtime drink will cause cavities.
Degree of buying again 5/10
Hi there, shirotama 😃.
I think it's a new invention that if you concentrate 🍎, it turns into Shine Muscat 🍇 😆 I'll buy some gummies and give it a try 🤗.
We have the same glass at home! I think the aroma is stronger when you drink it with it.
Hi Jay & Nobby!
This glass is very comfortable to use. In fact, I accidentally broke it and now it is the second generation.
I have several Riedel glasses, but they are all so delicate that I have to wash them the next morning.
The 2nd Yodobashi Umeda National Sake Festival (3)
The booth of Kabishin in Okayama. The brewer was a pretty good seller, and by the time we left, quite a few brands were sold out.
◉Fish in the shade of a tree
Akebono is a Japanese sake brewed 30 years ago that no one even looked at, but now it is selling so fast that they can't keep up with production. It is made with Akebono rice. Tastes like white wine. Sake degree -30.
◉Satoumi rice Omachi Junmai Daiginjo
A series of sake with the same rice polishing ratio but different yeast and rice. The taste is easy-drinking OMACHI with little wildness.
◉Satoumi Rice Nikomaru Junmai Daiginjo
Aromatic and slightly acidic. The unbalanced aroma and taste are interesting.
◉Satoumi-mai Asahimai Junmai Daiginjo
Strong and fruity.
◉Kabishin Seiryu
Mineral and gentle umami. The sweetness and umami are elegant. A good taste.
◉Kamishin Binchu Nagare Daiginjo
Hard minerality and a firm mouthfeel. A refreshing and refreshingly refreshing mid-meal sake.
Kabishin Junmai
Akebono is used for all the sake in this series. Concentrated and full-bodied.
Kabishin Junmai Ginjo
Sour and tasty, with a refreshing finish.
Kabishin Junmai Daiginjo
The Platinum Award of the 2023 Klamaster. The aroma is gorgeous and has a clean, clean sweetness and umami. The sweetness and umami are clean and clean. More beautiful than delicious.
This sake is also made from satoumi rice, which is grown in the Seto Inland Sea by scattering oyster shells in rice paddies.
You can taste the delicious flavor of the rice in this elegant sake.
This sake is made from rice grown in the Seto Inland Sea by sprinkling oyster shells in the rice paddies.
This sake is made with rice grown in the Seto Inland Sea by sprinkling oyster shells in the rice paddies.
Extras
This..................... Considering it is for home consumption, I felt it was very safe in terms of price and good to keep on hand!
Cold sake is recommended!
🌟🌟🌟🌟
The richness of the flavor is also evident in the brewer's claim that the flavor of the rice has been extracted to the maximum extent possible. It also has a strong acidity, giving the impression of a robust sake.
