I visited the brewery for the first time on a trip to Koriyama. It was a nice brewery. This is one of the three bottles of sake I bought at that time, which can only be bought here or online at the head brewery.
When you pour it into a cup, you can hear the sound. It has a slightly effervescent, gently sweet taste in the mouth. It is calming.
The fifth sake at the Keihan Department Store Moriguchi Sake Festival was a kakushizake from a new brewery, Niida Honya!
This time it was Junmai Ginjyo Usu Nigori Nama!
Let's start with the sake!
First, the aroma. Not much of an aroma.
It's a bit bitter.
When you put it in your mouth, it has a fruity aroma and a good balance of bitterness.
Nigori
It is fresh and not too sweet, and has a good balance of bitterness.
It was a delicious sake with good flavor and fruity taste.
The aroma is a fresh yeast yeast. It also smells like brown sugar.
It tastes juicy and has a refreshing aftertaste, and is recommended for those who are making their debut as a sake brewer using the traditional sake yeast.
When you want to enjoy the local delicacies on a business trip to Koriyama, the best thing to do is to drink alone 🍶 (although I think a lot of people enjoy it, too).
The first stop is a nearby yakitori restaurant for a quick look around.
After quenching my thirst with a beer, I chose a Koriyama sake. As the name and word of mouth says, it is mild, clean, and dry. The aroma was almost imperceptible. Maybe a different container or temperature would give a different impression.
It was great with the set of river fish tempura ✨and of course with the yakitori.
Amazing! Yum!
I drank it for the first time! I've never had a drink like this before!
It's so refreshing and dry.
I have the impression that I won't get a hangover no matter how many glasses I drink. Of course, you shouldn't drink too much. But it's so refreshing that I feel like that.
I prefer sweet mellow type, but I guess you could say it's a dry type that people like that can also drink. But it is a limited edition, so it may be hard to find.
Rice used: All rice is Gohyakumangoku without using agricultural chemical fertilizers
Brewing method: Nama yeast yeast added
Rice polishing ratio: 60
Alcohol content: 15
Ate: Roasted Mukago