It is a sake of the kijoshu genre.
I bought this sake because I heard that it is a sake with a deep sweetness, which was created as a thought to make expensive sake by replacing some of the water added when brewing sake with sake.
Most sake is made in a three-stage brewing process, and kijoshu is made by adding sake instead of water during the final tomezoe.
It has a honey-like sweetness and a burnt aroma.
It has a light, clear taste reminiscent of Shaoxing sake, with a strong acidity.
According to the explanation, it should be tasted only on the first day, but after a few days, when it is drunk in earnest, the flavor will be balanced and it will be delicious.
It is said to go well with strong-flavored food, so we paired it with stewed motsu (pork cutlet), sweet conger eel, and grilled eel liver, but it was delicious because the flavor from the sake was connected with the umami, creating a sense of lightness and unity.
It is a sake that reminds us of the diversity of sake. Delicious 😋.
It is Chiebijin's back orikigarami junmai ginjo nama sake.
Gorgeous and fruity. Melon and pear-like aroma with a hint of lactic acidity.
Slightly effervescent, so it has a nice crispness to it as soon as it enters the mouth.
Cucumber and chicken with shichimi pepper go very well together!
The refreshing taste and gentle spiciness go perfectly with the sweet and sour taste of orikarami.
I bought this because Masumoto was selling a different version of Chiebijin, which I've been really liking lately 😊.
It tastes sweet with a slight carbonation when you first open it, but it's pretty refreshing ✨.
I think it's better as a food sake 😋 because it's also slightly carbonated.
It is a very tasty sake with a good balance!
Drinking at home
Chiebijin, Oita Prefecture, after a long time.
Fresh citrus aroma? 🍋🍊No, more like muscat 🍇? It is sweeter than I expected. But it is also sharp and easy to drink. A few days after opening the bottle, it became even smoother and softer. Sake🍶 is interesting.
This is my first Chibijin. It is highly carbonated, with a slight sweetness in the schwash, and the overall impression is fresh and clear. I expect it to be a bit more rounded after tomorrow... In any case, it is a sake that is classified as a caution against drinking too much 😋.
On this day, we had pickles and three kinds of sashimi.
The sashimi was fresh and went great with sake!
The next sake was my favorite, Chibijin!
As I have posted in the past, it is my favorite!
It was so beautiful that I couldn't believe it was junmai (pure rice)!
extensive knowledge
Koji rice: 65% Yamadanishiki from Yamaka, Kitsuki City, Oita Prefecture; Kake rice: 70% Hinohikari from Oita Prefecture.
Yeast】Original combination of Kumamoto yeast and other yeasts.
Sake Degree】±0
Acidity】1.8
Amino Acidity】1.4
Amino acidity] 1.4 【Degree of alcohol】15 degrees
Chiebijin in kanji 🍶 which I successfully brought home last month after attempting to obtain it in Kyushu.
Polishing ratio 55
Alcohol content 15
The aroma is mild.
When you drink it, it starts out sweet, but the aroma expands as it fills your mouth 😄.
The aftertaste flows with bitterness.
You can also taste the rice 😊.
The hiragana was more sweet, while the kanji is sweet but mild and calm in comparison.
Good evening, Jay & Nobby 😃.
The Kanji one is mainly for local distribution using the traditional method and the Hiragana one is a taste for a variety of people to drink 😄.
I learned that there is Kanji in Sake no Wa 😇
Japanese>English
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Chiebijin
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