なちゅき
It was easy to drink and tasty with a slight sparkle! I would drink it again 🫶.
I drank it at an eel restaurant
Japanese>English
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日日Nichinichi
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Location
628 Jōdōrichō, Fushimi Ward, Kyoto, 612-8067Open in Google Maps
Timeline
アラジン
Hibi Jozo brewed this sake from one of Hananoka Shuzo's signature rice varieties, Homasu.
It is rare for other sake breweries to brew HOMASENE!
It has the clarity of Hinichi and the wildness of Homasu, making it truly Hinichi's Homasu 🌾🍶.
︎︎
The appearance is a near-transparent silver color.
Slightly subdued gasiness.
Aroma is fresh and sweet.
Impression is pear.
Very similar to Sancho Hozu, but with a refreshing solidity that has lost its sweetness and glaze.
Aroma of clean whey and rice aroma about the level of Kamishinko.
Smooth texture.
The manicured aroma is overwhelming, spreading at once from a modest sweetness.
The acidity is gentle and very moderate, and the gassy sensation runs through leaving a light stimulation.
On the tongue, one can enjoy the flowing transparency and the beautiful sweetness and umami that slightly tingles in the midst of it.
Toward the end, the bitter bitterness that is typical of Hozu can be felt, while the sharpness of the taste seems to blend in.
The lingering aftertaste is medium short, with a pleasant lingering clean bitterness.
Nichinichi has a very low alcohol content of 11 degrees, but so that it does not become thin and unsatisfying, the umami and flavor of the rice are properly carried and expressed as a sense of transparency!
Nichinichi Hozu furthermore expressed a tight and mature taste with the wildness of Hozu. ☺️
Japanese>English
あお
Tasted three brews made with Aisan at the same time. This one, Hinari, was the lowest abv, 11 degrees. The Seimi Buho did not seem to be labeled. This one had the most bubbles, you could see they were all tiny solid little bubbles, so the taste was very crisp with a fruity flavor at the same time.
Chinese>English
BacchusNY
This one, probably a first for me, is my companion for this evening. When the bottle is opened, it has a light, floral aroma. In the mouth, a slight effervescence is pleasant to the lips. After a touch of acidity, the delicious taste of rice spreads to the palate. The acidity is strong, so when the glass is changed to a champagne glass, the overall taste is refreshing. It is easy to drink, but I think it loses some of its characteristics. It is a matter of taste. When paired with a salad with French dressing, the acidity rounds out and the sweetness comes out. On the other hand, sesame dressing brings out the bitter taste. The main dish is stir-fried pork and eggplant with miso. It is a perfect match with this dish! The oil is poured off the eggplant, and the strong seasoning enhances the sweetness of the eggplant.
In my own image, I thought I was not good at Kyoto sake, but I had a wonderful encounter with it.
Japanese>English
Ruki
★7
keitanmirumiru
Slightly effervescent and made a nice popping sound when opened. It is made from Kame-no-o, which was given to us by Senkin and produced in Sakura City, Tochigi Prefecture. It has a gentle melon sweetness in the mouth.
It was a great moment as we reflected on Shohei Otani's three home runs, 10 strikeouts, and MVP award!
Japanese>English
ゆーへー
One bottle from the September 2024 distribution at Sumino Sake Shop 🍾.
Slightly schwarziness, hints of banana and melon, a bit lactic but flows smoothly 🍌🍈.
Definitely in my hanpukai every year at this time of year.
I never buy it myself, so I was lucky enough to drink it.
It's not that high in alcohol content, so I guess I'm a little underwhelmed.
720 mL ¥ 2,420
Japanese>English
しんしんSY
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
Japanese>English
Yukkie
Midorizake Densuke @Kanazawa
First time I drank it, but I like the taste, not like Fushimi's sake.
Japanese>English
宝田
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.
Japanese>English
キラタソ
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 🤔.
Japanese>English
