It's been a while.
I'm a little late to the party.
There's a young man at the counter, not the owner.
I heard that the proprietress was discharged from the hospital on the 6th!
Congratulations!
The owner will be taking care of the landlady at home for a while.
The first drink of the day was a service 🈂️ as a token of our gratitude for all the help and support we have received.
It was a Nichinichi brewed with the improved Nobukou, which was inherited from Shinmasa!
It was a delicious low-alcohol sake!
We had all of it because there was not much left!
It was cold outside, so what should we eat?
This is the 6th Nichinichi!
The last time was a year ago!
Good sake that is hard to find 🍶.
a lot of knowledge
Rice：100% Koudou-Shinko produced in Yuzawa district, Hyogo Prefecture
Alcohol content: 11
9.3
The top aroma is like banana, lees, and carbon dioxide.
In the mouth, gentle sweetness, banana and cloudiness spread. The aftertaste is exactly banana and ice cream made from banana and milk.
The taste is thin, but it has a surprisingly strong alcoholic taste and drinkability... The thinness stands out because the sweetness is weaker than that of Sake Komachi.
It's like a low-sugar banana cream amazake soda.
It's the middle day of a consecutive holiday weekend, but now that the season has finally turned pleasantly pleasant, I'm enjoying a long autumn evening with a small glass of sake 🍶🌕.
Nichinichi Korohshinko 2024BY✨
Following the last Sake Komachi, this one is made with rice from Niimasa 💁.
The opening of the bottle was a bit rushed as it seemed to be full of gas, but no problem 😅.
When I poured it into the sake cup, there were a few bubbles 🫧 I started with the tachikou (standing aroma). At first it was quite cold, so I couldn't really taste its characteristics, but as the temperature gradually rose, gorgeous aromas like pear, green apple, apricot, and rose appeared. The taste has a clear dry texture with a hint of gas on the tongue and a touch of acidity. It is different from the original, but this is delicious 😋😋😋.
By the way, I think I haven't opened the Akisakura/Cosmos yet at home, so if I have some left after tomorrow, I might try to compare the two 🤔.
Hozasu" brewed by Nichinichi Brewery is an extension of the Musha Shugyo series.
Hozasu is an ancient rice that was popular in Kumamoto as Higo rice, a brand-name rice in the Edo period. Today, this rice is brewed by Hananoka Brewery, which has revived this rice.
We hope you will enjoy the unique strength of this ancient rice, which was shared with us by Hananaka through the Musha Shugyo series.
Very good.
Mild clove, rum, melon, banana, cedar and mint.
A light, fine, slightly effervescent mouthfeel.
Subdued, soft flavor and freshness. Well-timed, clear acidity and firm astringency.
Match with Goro's hot tofu, Yarika, Flounder, Hobo sashimi, and steamed Matsutake mushrooms in an earthenware teapot.
Extremely delicate and well balanced. It should be drunk after a few days.
Lot 9, 4th brewing period
Sake brewed by Mr. Hidehiko Matsumoto of Hibi Brewery from a modified Nobukou🌾 sake that he received from Mr. Yusuke Sato of Shinmasa Sake Brewery.
The sake is designed to be low-alcohol, clear, and thin, with a beautiful, calm aroma, beautiful sweetness and umami, and a slight bitterness in the aftertaste.
You can feel the goodness of the improved Nobukou, a sake that is typical of Nichinichi.
⚪︎ Appearance and aroma: ⚪︎
The appearance is a silver-green color that is almost transparent.
As soon as it is poured into a glass, fine gas bubbles float in a beautifully scattered manner.
The aroma is very calm.
In addition to banana, there are hints of sweetness and freshness reminiscent of apricots and raisins.
The rice aroma is almost imperceptible.
⚪︎Taste, etc. ⚪︎
Very light and translucent first touch.
A fine gas-like stimulation flows through the taste with a swirl.
Transparent sweetness and fine acidity.
From the mid-palate onward, the flow of clear, light, yet flavorful and beautiful umami can be felt.
It finishes nicely with a very slight bitter astringency.
The lingering finish is medium short.
The taste is truly in the transparency.
It looks like you can spare a bottle of Yongboto 😊.
I'm also comparing it to Shinmasa Cosmos, but that's for another time 📝.
Very beautiful as always. An elegant jewel of a sake.
A wonderful balance of subtle sweetness and fruity with a richness.
This is definitely a perfect sake.
It goes well with a meal or on its own.
Nichinichi is still a bad boy!
On opening the bottle, it has a light strawberry aroma, slightly fizzy and refreshing in the mouth, with a soft body and a hint of bitterness on the aftertaste. The overall impression is one of understated elegance.
Charismatic Toji HIDEHIKO MATSUMOTO, Toji,
Nichinichi Jozo, founded in Kyoto by the charismatic toji, Hideo Matsumoto
A limited-edition sake brewed with "Homase," a rice suitable for sake brewing from the Higo region, has arrived at the brewery.
Homase" is a valuable variety that has lived on since the Edo period.
Since its revival by the brewer of "Ubusuna," Hananaka Shuzo, it has become a major sake rice in a sense, known only to those in the know.
Like "Ubusuna," it is grown and harvested in the waters of the Kikuchi River in Kumamoto Prefecture, which is registered as a Japanese Heritage Site.
With the charisma of Higo Mokkoso,
The charisma of Higo Mokkoso and the charisma of Kyoto, the ancient capital of a thousand years.
But still, so soon,
I never thought that Nichinichi would use "HOMASU" so soon.
What kind of "HOMASU" sake did they make?
We can't stop our excitement for this dream team from 2021.
It's always a good day.
Nichinichi, a retreat that comes in our daily life.
The super-limited "HOMASU" version descends!
In the Nichinichi-ness,
Please enjoy the unique aroma and deep flavor of HOMASEN.
