It is said to be the earliest Shiboritate in Japan, prepared in summer.
This is my first time to buy a sake with Princess Michiko yeast🌹.
It wasn't on the tasting list at the Shinshin tasting, but I was told it was the last one, so I bought it😅.
Somewhat floral yeast-like 🤔.
Fruity and lychee-like as the label says. Delicious with sweet and sour taste 😋.
Sake made with Princess Michiko yeast is usually Junmai Daiginjo, so it is often expensive, but this one is reasonable 💰.
Good evening, bouken 🦉.
I would love to meet you here, reasonably priced in Princess Michiko 😊.
I wondered what the third one was...Aloha manufacturing method😆It looks like it's not just being worn because it's hot 🤔something secret 😳‼️
Hi Pon-chan ☀☀☀☀.
I was motivated to buy it when I heard it was Princess Michiko 🤣 I did some research and it seems that there is no particular meaning to the aloha process 🤣 the brewery posted the meaning after the fact 😅.
The 2022BY product was sold.
The taste is crisp right after opening the bottle, and you can drink it smoothly like running water. The aftertaste is a restrained bitterness.
However, a couple of days later, the bitterness is pushed out to the full surface and the taste changes to a strong one. When you roll it around in your mouth, you can enjoy the harmony of the ginjo aroma and alcohol. There is almost no gasiness.
This is a bottle that can be enjoyed over a period of days while enjoying the changes in flavor.
The visuals are completely Ki.
The aloha process is a bit playful, but the fruity and juicy taste with a hint of lychee is very good.
Above all, I can't get enough of freshly brewed sake at this time of year. It's delicious.
Bicchu tasted sake from Yorishima.
As the label says, it has a tropical aroma and taste.
It had a pineapple-like flavor, sweet and sour, and was truly delicious.
The other day, Kaorin went to Okayama on a business trip 😀.
She said she would buy me some local sake from Okayama, so I went to Sakabayashi, which Maru-san had told me about a lot of local sake in Okayama, and got her some souvenirs. 🙆♂️
One of the two bottles was this Kabishin 😀.
It is a second fermentation in bottle nigori sake, which is a bit different from the one we compared with Amanagashi, but it was definitely a delicious sake 😀.
I've seen other Kabishin's in Kansai, but this was the first time I saw this Kabishin, so it was a very nice souvenir 😀.
We look forward to seeing you again in Okayama 😇.
I bought a set to compare when I stopped by the Bikan Historical Area in Okayama during GW 😁.
Personal ranking
Junmai Daiginjo -> Junmai -> Junmai Ginjo
Daiginjo is mellow, well-balanced and delicious after all 🤤.
This was the second bottle of Summer Pilgrimage Sake that I had reserved at the liquor store.
The entrance was mellow and smooth, with a touch of sweetness. In the second half, the alcohol spiciness comes, but it goes away nicely without leaving any spiciness on the back of the mouth.
The sake level is -3.5, so it is more on the sweet side, but in my opinion it is dry.
I thought it was just right for a mid-meal drink.
It would go well with sashimi!
I can't wait to see how the taste changes after a few days.
Second fermentation in bottle of nigori.
When the bottle was opened, there was a popping sound! sound when the bottle was opened.
It was white and shrieky.
It is surprisingly spicy.
It is said to go well with grilled sweetfish.
https://www.meimonshu.jp/
A fruity, juicy, low-alcohol sake brewed with white peach yeast from Okayama's famous white peaches. Sweet, sour and refreshing aroma like biting into apricots or plums.
http://kamikokoroshuzo.livedoor.blog/
A very different sake in our company.
More of a dessert wine
Chilled and served in a wine glass as an aperitif
with sweets for dessert
Kabishin's drink comparison: ‼️
The rice is Asahi rice🌾.
I'm trying to guess the specs after drinking it in secret, but after a lot of drinking, I lose the ability to think and miss it 😭.
