Purchased at a sake brewery. The summer nigorigo was good, but it had the same flavor and was very robust. Just as recommended. Delicious.
I was worried about whether it would go well with yakisoba, but I needn't have worried. The acidity from the umami flavor is enough to accept yakisoba as well. I'm looking forward to drinking it cold or hot.
Next up, Kuromo Shiromo at ☝️
Here is Mr. Shiromo😊
The aroma is complex and indescribable, but when you drink it, it has a strong sweetness but also a good acidity 😄.
It's a fresh, sweet and sour sake, just like the raw sake it's made from 😆.
Tis the season😋 for heated sake. I bought some Shiraoi at the supermarket yesterday. Lukewarm sake takes it all.
Today, at the Tokoname Ware Festival, I was able to get a very, very good price for the sake cups and shochu bowls that I like, even though they are B-grade!
So I took a picture of them again. They will be very useful this fall and winter.
Sunfish, mushrooms, persimmons.... Banzai for the tastes of autumn 🙌!
Aroma of cereal grains, slight disinfectant? A slight scent of disinfectant or swimming pool chlorine
When you put it in your mouth, it has a tangy, squashy feeling.
It is not as peculiar as the aroma suggests, but rather fruity and easy to drink.
It has a strong umami flavor.
When served with tan salt, the aroma of rice is very strong and delicious.
Memorandum
Subdued aroma with a strong flavor.
And yet it is refreshing.
Good sharpness
Wakamizu produced in Tokoname City, Aichi Prefecture
Polishing ratio 65
Alcohol percentage 16.0
Sake meter degree +2.0
Acidity 2.1
☆☆☆☆
Sawada Shuzo
Shiraoi Wakamizu Junmai Ginjyo Tankoba Nao Kumi Nama Nama Sake
The brewery is located in Tokoname City, Aichi Prefecture.
Wakamizu" produced in Aichi prefecture is 55% polished rice.
Gentle and fruity aroma, mellow rice flavor
and a gentle aftertaste with a hint of gas.
A well-balanced, gentle aftertaste with a hint of gassiness.
#Sake
The 8th Osaka Takashimaya Sake Festival⑱.
Shiraoi's booth.
Shiraoi is often tasted at the event.
◉Shiraoi dry special junmai sake with goby label.
A sake made to go well with sashimi. It has a citrusy aroma. It has a citrusy aroma and is very refreshing, so it goes well with oily fish as well.
◉Natsu no Nigori Nama
The umami is firm and cohesive on the nose. This sake is made from freshly pressed junmai ginjo brewed in winter and bottled on the lees. It is said that the process of letting it air out once calms it down a bit and makes it bitter. It tasted better than when I tasted it before.
◉2024BY Shiraoi Wakamizu Junmai Ginjyo Tamboba Nao Kumi Nama Sake
A little gassy. It has a fruity aroma and body, but is not overbearing. The taste is mild and cohesive. The number of bottles is small. Sake meter rating +3.
I was not into Shiraoi before, but this time I got a good impression of it.
Rich aroma. Shiraoi-like + refreshing.
Good-looking Oji.
Aromatic and delicious. Easy to drink with low acidity.
I wondered if convenience stores near Shiraoi's brewery sold this kind of sake, and I finally picked it up.
Aruzoe-san, which is rare for me!
Learning that it tastes good but don't drink a lot of it.
I was attracted by the non-metal label.
Classical sake-like aroma.
Slightly plum and woody flavor.
The sharp acidity is followed by a sharp spiciness,
Then, a sharp acidity, followed by a spiciness, and then a juicy umami.
The bitterness is sharp and tight.
It is a serious Chinese-style sake.
Spicy and delicious.
Good to cut through the fat.
Degree of preference 3.5/5
Sake made in Tokoname City, Aichi Prefecture
Alcohol content: 15 to 16 degrees Celsius
Rice polishing ratio: 75
Sake degree: +10
This sake is a super dry junmai sake for dry lovers."
🍶After a series of refreshing seasonal sake, this classic caught me off guard and I couldn't help but say, "Oh wow. It feels like a Shaoxing sake. It goes well at room temperature, and it also looks good warmed up. I would like to try it again when the season is a little warmer.
Bai Lao Series (3)
［Bai Lao Drink Comparison 2/2]
