I was on a trip to Okayama in support of the Hanshin Tigers🐯.
A bottle at the hotel.
It is a low-alcohol sake from Kabishin, a local sake brewery in Okayama.
It has a gaseous taste, a hint of sweetness, and a refreshing feeling, making it a good toast or dessert sake 🍾.
From Hayashi, Tokushima: ❗️
Special aged version: ‼️
Rice: Akebono
Rice polishing ratio 58
17% alcohol by volume
Aroma of Shiratama
Chilliness on the palate
Luxurious sweetness with very slight acidity
Very long finish with hints of mellow lychee: ⭕️
Very glamorous: ‼️
Dignity that you wouldn't expect from a 5 year old wine: ⭕️
From Hayashi, Tokushima: ❗️
Special aged version: ‼️
Rice: Akebono
Rice polishing ratio 58
17% alcohol by volume
The aroma is very calm.
The spicy mouthfeel is surprising ❗️
The acidity is gentle and the luxurious sweetness spreads.
The aroma is also very pleasant, but the overall impression is that of white peaches.
This is what Kabishin is all about!
It is fresher than this year's Risshun ⁉️
When the temperature returns to normal, it has a sense of ripeness.
The aftertaste is long.
From Mr. Hayashi, Tokushima: ❗️
Rice: Akebono
Rice polishing ratio 58
17% alcohol by volume
Slight aroma of ripe lychee: ⭕️
Soft mouthfeel with
with a soft mouthfeel and a firm sweet and sour taste
Ripe fruitiness.
Creamier on the nose. ⭕️
Good length on the palate.
Sweetness turns to honey when the temperature returns. ❗️
Still light compared to the aged version.
All are delicious ‼️
This is my first time at Jiameishin. I bought it on the recommendation of a liquor store.
Local rice from Okayama is mainly used. This is an unfiltered, unpasteurized sake with only the best parts of the Nakadori.
Fruity sweetness comes at the entrance. In the middle, the rice flavor and richness become stronger, and the back palate is spicy.
The change from the beginning to the end is amazing. It is a strong sake typical of Okayama.
It is suitable as a mid-meal drink, and becomes spicy when drunk alone. I think you will enjoy drinking it if you drink it with other sakes. As a result, it is a dry sake!
Today it's Kabishin, drunk at Jiaran.
This sake was brewed at Nikomaru.
It has a thin lactic acid aroma and a slight alcohol attack.
But it is not bad.
A little sweetness and a gentle taste.
It is very nice!
thanks Kurataro (Sapporo:Naebo)
♪♪♪♪
Urakasumi with the wife and it was gone in no time 😂.
I was a little short of drink, so I went out of the fridge.
I think it's a solid sake😊.
It's a very alcoholic sake, but it's delicious!
It's a good way to end the holidays.
The snacks are...
Herring cut into pieces (local supermarket)
Marinated tomatoes and anchovies (homemade)
And then...!
Even if you don't like dry sake, it is soft on the palate and flows smoothly down your throat. I would like to try another sake from the same brewing company.