Last but not least is the secret of Umeko, a concept worker's selection.
This one is beyond super and hyper tropical 🍍all flamboyant ❣️
It's a case of too good to be true, combined with the low alcohol content, you'll be slurping it down and realizing it's gone 😅.
We finished the day with udon noodles in the sukiyaki from New Year's Eve, and the New Year's Day party was over 😋.
I drank so much that I don't remember anything about giving my nephews New Year's gifts or playing games with them 🤣.
As long as I didn't bother my mother-in-law 👍.
☆☆☆☆☆
Kudokitoe is so delicious that I wanted to drink some more of it.
I can't remember if I drank this brand during my trip to Kochi!
I am basically a dry Kochi sake lover, but since this is my second bottle, I decided to go lighter and try CEL24 yeast Itonokashi!
I was expecting sweetness, apple-like acidity, and a little low alcohol.
And it tasted exactly as expected!
I think it has more acidity than Kameizumi's, so it tastes a bit like a white wine.
It's not a wine that goes well with a meal, but it's light and tasty.
Transparent with a slight yellowish tinge. Fruity aroma reminiscent of pineapple. The aroma is strong. Refreshing mouthfeel with a slight effervescence. The nose has a hint of pineapple candy. As the aroma suggests, it has a sweet taste, but is light to drink. It leaves a pleasant acidity and a slight bitterness in the aftertaste, and has a sharp, short aftertaste. Sake that is both refreshing and fragrant.
HONOUBE
REFRESH Junmai Ginjo Hi-iri
Mild apple-like aroma.
The first sip is sweet and slightly alcoholic.
The rounded, mature taste with moderate astringency and a slightly long aftertaste is enjoyable👍.
I opened the bottle a while after opening it and it said pssh, was it also raw? Don't you write Kochi sake raw?
The color is clear.
The aroma is quite strong, pineapple. Then there are some big white flowers and herb-like things.
The sweetness is rich and the acidity is abundant.
The volume of the flavor is tremendous. It has a texture like a raw sake, so I wonder if it is still raw. But the balance of flavors is not strange.
Warm it up.
The sweetness and nastiness come out and it's quite tasty. It's good even when the temperature is quite high.
The balance of flavors at room temperature is interesting, but it's also interesting when heated.
Here it comes! The divine CEL24!
Fruity yeast is an unavoidable traffic accident when drinking Kochi sake.
People who like it may like it, but I really don't like it.
Whether it's Kurei or Toyonou Ume, they all taste the same.
It's so sweet and fragrant, I'm like a drag queen passing for a cabaret girl.
I can drink half a bottle as an aperitif, but if I encounter it during a meal, I start staring at the menu, wondering how I should handle it.
Toyonoume, you can now search.
It used to be handmade.
Great interest in Kochi sake recently!
extensive knowledge
Rice: Matsuyama Mitsui (Ehime)
Polishing ratio 50%.
Alcohol content 16
Sake degree +2
Acidity 1.5
