malic acid
Acid sweet. Hard in its own way. Sweet and sour. Good taste. Easy-drinking Muscat-apple. 88 points.
Sweetness: 2.8
Acidity: 3.3
Dryness:2.5
Hinted aroma:3
😌100% Yamadanishiki produced in Tojo, Hyogo Prefecture
Underground water from Mt.
Inokai 1901 yeast
It was a beautiful evening and we had a delicious bottle.
It costs 10,000 yen per bottle, but the delicate aroma and taste make it worth it.
It has a light red color as if it was aged in red wine barrels. It has a light taste with a refreshing acidity from the mizu-hashiro (water yeast), and a slight red wine-like grape flavor.
Alcohol content: 15
Yamada Nishiki
Polishing ratio: 90
At a sake meeting in Tokyo.
It is made using a method called mizu-hashiro, which has been handed down since the Muromachi period (1333-1573), and no yeast is added.
The bottle is stylish. It is hard to tell from the picture, but it looks like Hibiki whiskey.
The color is a yellow, which is a major color for Ame-no-Furei.
The aroma was that of rice. The aroma was of rice.
The taste was very acidic, like Shaoxing sake or barrel sake.
I felt it would be best served well chilled or warmed.
I've always wondered about Amezure!
Could this be my first sake from Kanagawa?
The aroma is slightly inky.
It is a little classic in the mouth, but then the juicy acidity spreads out and disappears quickly with a light aftertaste.
I see, so it is a sake that is mainly acidic.
It's very "hip".
Let's try the other specs!
Ameuri//Afuri DEWA-SAN-SAN / Dewa Sanzan 720ml
Rice Polishing Ratio：60
Rice：100% Yamagata Prefecture Izuwasanzan
Alcohol content: 15%.
This is also from Sake Sento Horiichi.
I have never seen such a tightly corked bottle. I have a feeling that the cork needs to be opened carefully ⚠️. I put a pot stand in a bowl and slowly opened the bottle.
The moment I let go of my hand to see if it was safe, the bottle automatically opened with a bang, hit the ceiling, and fell out.
It's not too shwashy for its vigor, is it?
But it tastes good 😁.
It's characterized by hard water, I guess it's dry except for that.
Maybe it's because it's after Erha Aizan.
When it comes to drinking comparisons, the first glass is the benchmark for my taste buds 😅.
I will enjoy the second day flat 😊.
Mizu-hashiroshi brewing dating back to the Muromachi period (1333-1573). Aged at low temperature for 120 days in red wine barrels used in the Médoc region of France. It is said to be made from Miyamanishiki Nishiki produced in Nagano Prefecture.
It is said to be Miyamanishiki produced in Nagano Prefecture, and it is sweet. It is slightly carbonated, and at 13 degrees, it is a juice with almost no alcohol content. It is the kind of sake that a sake beginner would like to try if he/she wants to taste good. I thought it would be nice to have something like this once in a while. I think I smelled a little bit of oak.
The third drink of the day.
When you put it in your mouth, its unique aroma fills your mouth.
Although it is labeled "dry," it does not feel dry at all.
It is the kind of sake that you will want to drink again when you forget about it.
Good evening, kopi kopi. I'm sorry to hear that 🙂.
You nailed the combination of the cups. I'm sure you'll find it 🤤.
I love the tin goupon, I use it too.
I love tin cups too. 😆 😆
