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 😭.
Fresh apricot fruit aroma: ⭕️
Moist mouthfeel
Gently spreading sweetness and
Pleasant acidity⭕️
Very light and fresh on the finish. ❗️
Catchy design and sake name: ❗️
The earliest Shiboritate in Japan? (because the brewing year changes on July 1)".
The yeast used is the Tokyo University of Agriculture rose yeast PM-1, aka "Princess Michiko yeast," extracted from a rose associated with Her Imperial Highness Empress Michiko.
All brewers wear aloha shirts during the brewing process.
Alcohol content: 15%.
Variety used: Akihikari (100% grown in Okayama Prefecture)
Rice polishing ratio 58
Sake degree -10
Acidity --- 0.01