たっつう
The third glass is a local sake from Shodoshima.
It is a dry, refreshing sake with a sense of the seashore, and is best enjoyed with shellfish.
I didn't know you could drink this in Osaka 🤣.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
びびび。Bibibi.
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Yohei Osada
6.0
Yohei Osada
6.5
Bibibi.ふわふわ。ふふふ。うとうと。
わんわん
🐶
I visited Shodoshima for the first time as a tourist and was very impressed with the nice place!
I took this picture last year, so it's with Dugtrio.
On the left is Bibi.
A bit of a cemedine?
Japanese>English
ぱるきにゃんこ
4th glass.
Sake level +2, acidity undisclosed.
Dry from the first sip.
But it's crystal clear. I'm getting drunk and I don't know if I'm getting it right, but...
Japanese>English
Herman Mok
Interesting sake using olive yeast. Frankly I was afraid it will be quite heavy and salty before drinking. Though it smells umami and soy sauce at the beginning, it is much lighter and feels more elegant. It comes with fresh cheese sourness and a little bit yogurt and soy sauce saltiness, but in a nice sense. Will not be too much a burden even drink more.
Ryu
From Shodoshima, Kagawa Prefecture [Shodoshima Brewery]...
Bibibibibi. Honjozo Nakadori
Morikuni's standard sake "Bibi Bibi" is carefully brewed by the only small sake brewery in Shodoshima, using "Oceto" from Kagawa Prefecture and water from Shodoshima, and all the process is done by hand as in the past. (Honjozo sake), carefully brewed by the only small sake brewery in Shodoshima using Shodoshima water!
And this is the even more limited "Nakadori"!
This sake has all the good things about it, but it is only once fired and bottled fresh!
So you can enjoy the stable quality and freshness of the sake.
The fresh aroma of freshly squeezed sake, the smooth mouthfeel, the delicious taste of rice, and the fresh sweetness spread in the mouth.
The mouthfeel is fluffy, with just the right amount of astringency, and the sharpness of the honjozo (alcohol added) sake makes it dry in the latter half of the bottle.
This is a bottle that can be recommended for both those who like dry sake and those who don't!
It goes well with fish dishes such as sashimi and sushi.
Rice used: ・・・・ Ooseto from Kagawa Prefecture
Rice polishing ratio: 70%.
Sake meter degree・・・+3.0(Dry)
Acidity: ・・・・・1.5
Amino Acidity・・・1.3
Alcohol content・・・16.6 degrees
Limited to 200 bottles
Japanese>English
Olivierd
Bubblegum fruit and iodine on the nose. Tannin or minerality on the palate. Iodized. Light chlorophyll.
French>English
ailoveosake
Memories of a trip to Shodoshima.
Japanese>English
Ryu
Good evening, ailovesake.
Nice to meet you 😌.
Thank you for coming to Shodoshima and for your trip to Shodoshima 😊.
Japanese>English
ailoveosake
Hi Ryu Nice to meet you. Do you live in Shodoshima? I love Shodoshima as well as the Seto Inland Sea and often visit there. I was surprised to see the name of the sake brewery changed from Morikuni to Shodoshima.
Japanese>English
Ryu
Thank you, ailovesake 😌!
I am glad to hear you like Shodoshima and the Seto Inland Sea!
Yes, I run a liquor store in Shodoshima.
Shodoshima Sake Brewery has changed its name due to various management issues😅.
Japanese>English
ailoveosake
I see. I like the atmosphere of the bakery and souvenir shop on the side. I will look for Ryu's liquor store when I go back to Shodoshima.
Japanese>English
Ryu
I'm glad to hear that, ailovesak 😆.
I would be happy to hear from you again in the comments if you do 😊.
I look forward to that day 😆.
Japanese>English