Now that I've had my last drink, he said, "You can have one last drink with your last order...".
The last drink of the night was this one that jumped out at me 😋.
Penguins are often seen in the summer.
I had put it off until now, thinking that there would always be a good time to have a drink, but here it is! This is the right time!
And even though I was drinking from a cup on the way to the restaurant, I was drinking from a glass again...
I had already broken before Ice...
It was a miracle that I made it to the hotel in one piece.
The next day, I woke up from a nap clutching a plastic bottle of water, but I don't remember anything after returning to my room... 😰.
At a nearby bar.
This is also a summer sake. As recommended, I had it on the rocks!
I think this is the first time I have had sake on the rocks.
It has a strong strength, so it's a bit sharp,
But since it was served on the rocks, it was easy to drink while it was still cool and refreshing.
I thought it was sweeter than I expected,
It also has a minty freshness to it.
It seems to be good for summer!
Is the master brewer a foreigner?
The penguin packet is cool and cute.
I was curious about this drink after seeing Tamagawa's installations.
The liquor stores that carry Tamagawa in Kumamoto don't stock it 😭
I thought about asking Ane-san, but I found it at an online liquor store I sometimes use and bought it with icebreaker and other things👍
I bought a bottle because of the anticipation (and the ice breaker 😅)
I bought a bottle (and an icebreaker too 😅) because I had high expectations for it. I heard that the fermentation period is longer than usual because it's a brewing process to see how high the alcohol content can go.
This year's sake is 22.5% alcohol by volume, which is beyond the boundaries of sake for a long time 😳.
So it's not really a sake, it's more of a miscellaneous sake 😙.
If you just look at the alcohol content, it's almost the same as shochu🤣.
But it's delicious 🥰.
Because it is fermented well, the sweetness is less than usual Tamagawa when cold, but the acidity and caramel-like bitterness are typical of Tamagawa 🥰.
It's rich and full of flavor, but the spiciness at the end is not refreshing... but it keeps the cup going 😅.
I don't feel like I'm drinking over 22% alcohol, so it's a dangerous one 🤣.
I recommend above room temperature rather than chilled 😁.
Good evening 🌙
You opened the bottle early. I'm still saving mine😅
It looks like it has a lot of different flavors mixed in and is very drinkable. I'm looking forward to it 😊.
I'm sure the bottle will be gone in no time.
Also, I still don't see the point of requiring refrigeration 🤣.
Ane, good evening 🌟.
I couldn't wait to drink it😅
This is a bad one 😁I ran out of 2 gou (22.5%) in no time 🤣.
After all, Tamagawa does not need to be refrigerated 😁.
I've been avoiding drinking it because it's always available at the liquor store I frequent, but finally I got my first icebreaker!
It tastes great on the rocks, but it's also great straight up.
It's refreshing and easy to drink!
Slightly melon-like fruity flavor.
It's so good!
The first thing that catches your eye the moment you pour it into a glass is its color. It is a beautiful golden color, almost like amber. This color is truly surprising for a freshly brewed sake, not an aged sake.
One sip and a rich, mild sweetness reminiscent of molasses, dried persimmons, or ripe dried fruits spreads out slowly. However, the aftertaste is not unpleasant, and it has a sharpness that seems to disappear without a trace. The gap between the two was impressive. Behind the sweetness, there is a firm acidity and umami, which tightens the overall flavor.
In fact, this sake is a modern reproduction based on a production method described in the encyclopedia "Wakan sansai zue," an encyclopedia of the Edo period. The sake is made without yeast, lactic acid bacteria, or other additives, and the koji (malted rice) brewing process takes a whopping 72 hours, while the nama-moto (sake mother) brewing process takes nearly a month. With less brewing water, the hard, heavy mash is fermented slowly over a period of two months. It takes a lot of time and effort to even press the sake. Moreover, the only English toji in Japan, Philip Harper, took on this challenge. The fact that he seriously tried to recreate a 300-year-old recipe and ended up with a magical sake that tastes sweet but has a sharp kick... This is a bottle that makes you love the whole background of the sake.
It is light and refreshing on the palate, but not at all dull in the way that is typical of nama sake. It was my first time to try Ice Breaker, and it was a perfect summer sake, so I was right to buy it.
