メタルマン
Tamitsu's new sake, juicy and very tasty.
Japanese>English
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田光Tabika
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Tabika純米酒 槽搾り
ふぃじこ
Mild aroma, a little acidity
Japanese>English
Tabikanew year of the HORSE
rinco
It's not even the beginning of the year yet,
Japanese>English
Tabika純米吟醸 瓶火入れ 伊勢志摩ORIGINAL
Orfevre
記録用
武侯祠
I found Tamitsu. It is a brand I have decided to buy when I come across it.
I was in a low-alcoholic mood, so I picked this up. The name is unique and being ACID, I imagine that it is acidic. I looked it up and found that this is malic acid. What is malic acid? and according to AI,
It is fermented with a yeast called Mie yeast MLA-12, which is made to produce more malic acid than normal sake.
It seems to be a kind of sake.
It was perfect with a salad and salmon marinated in olive oil. I felt it was a sake that goes well with Western food. It was a very enjoyable time.
I found a sake that is easier to recommend to sake beginners than Kaze no Mori's Alpha 1.
Japanese>English
Tabika純米吟醸 瓶火入れ
ぐんまー
TAMITSU Junmai Ginjo, Bottle-fired
Prefecture: Komono-cho, Mie-gun, Mie-ken
Rice: Gohyakumangoku produced in Toyama Prefecture
Rice polishing ratio: 60
Sake meter degree: -0.5
Alcohol content: 15%.
@Taihatsu (Hyogo Prefecture)
Japanese>English
あけみ
It has a mild and moderate sweetness. The sweetness increases a little after the bottle is opened.
Tamitsu: Still my favorite sake!
Japanese>English
ばび
Iseshima Original
Polishing ratio 55
Fired once in a bottle
Alcohol content 15
It has a mild sweetness.
and crisp at the end.
The taste is full and balanced.
Japanese>English
Tabika純米吟醸 無濾過生酒 2025BY初しぼり
YukiOk0408
Fruity.
Here is the description
This is a freshly squeezed new sake made from "Kami no Ho" rice suitable for sake brewing, grown under contract in the Tamitsu district of Komono-cho, Mie Prefecture, the hometown of Tamitsu.
～This is Tabika from Hayakawa Sake Brewery in Mie Prefecture, which has been newly handled since May 2021! ~ May 2021
Only three brewers carefully brew this sake in a small brewery.
Everything from regular sake to daiginjo is pressed in tanks.
All sake is pressed slowly over a two-day period in a prefabricated, enclosed upper tank room with cold-air dehumidification for easy hygiene control.
All sake is heated and stored in bottles, and all bottles are new.
The theme is "gentle, beautiful, mellow, and not tiring to drink.
The sake is brewed in small batches, so it is made in a fresh rotation, with another batch being made when the stock runs low.
The process is called "vat pressing," in which the sake bags containing the unrefined sake are layered and pressed with a lid and pressure applied from the top.
Japanese>English
しだふぃー
なかやま
TabikaMalic acid
もりやん
The taste is moderately sweet and spicy, and does not change as the sake temperature rises.
Japanese>English
sakepower
It's for your drinking record 🍶📸.
Japanese>English
sakepower
It's for your drinking record 🍶📸.
Japanese>English
namaiki52
Slightly sweet and sour
No alcohol taste
Sweet aftertaste
Easy to drink even for those who do not like sake
Japanese>English
Yumi Uematsu Ito
First issue.
Japanese>English