Found forgot to raise!
Log accidentally overwritten and deleted!
Sadness!
I have the impression that this is the kind of drink you want to drink with a glass of wine.
As sweet as I had heard!
The moment you taste it, it's a bit of a chili on the tip of your tongue, sweet mouthfeel and fruitiness through the nose, and then a little bit of alcohol to finish it off... this is the kind of thing that makes you drink too much 😀✨.
Gifu's Hourai sake brewery. I've heard of Hourai! I've never had it! So I'd like to drink Hourai too 😋.
I was surprised when I looked at the back side! I remembered that a girl I was good friends with in junior college was from Furukawa.
Just a small story here 🍶.
I've been drinking a lot of alcohol and participating in sake festivals, but I haven't been able to post anything in time.
Postscript (10/23) ✍️
The bottle has been open for one week!
This may have been at its peak of deliciousness right after opening the bottle. When it was less than half full, it started to feel alcoholic all at once. Drink up!
I wasn't drunk, but...
The picture was blurry.
It's a good sake, but it's pathetic...
My husband bought this sake for me when he came back from Hida.
It's fire-aged, but the gorgeousness is still the same...
It was as delicious as ever!
Started drinking at 14°C.
Although it is ranked as junmai, it is actually junmai daiginjo since the rice polishing ratio is 45%.
There is not much aroma (I think).
It has a pleasant, clean, slightly sweet taste.
It has a moderate sweetness that makes it easy to keep drinking.
Delicious.
The first sake made with a sake rice called Grain Miyako will be served with W.
As soon as the bottle was opened, a very unctuous aroma flew in🦋🦋.
The sake is slightly sweet from the beautiful acidity and crisp from the mango and pineapple. A week later it was still a very beautiful sake with almost no change in aroma or taste 😊 as expected👍.
Rice:Guriyanto
Rice polishing ratio: 50% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 17