Apparently, when I get stressed out, I work on making reserve greens😅.
Today
Sauteed konnyaku and kinpira
simmered kiriboshi-daikon
Ohitashi spinach
I made it 😁.
Well, let's see...
Shinshin's fertility festival
I thought it might be sweet because it's a winter moon warehouse
A little dry.
Moderate sweetness👍
It took about 5 minutes to open the bottle
Vigorous and shrieky
This is delicious!
Strongly carbonated lactic acid beverage🫧.
Automatically stirred and flows smoothly 💨 with the flavor of rice on a thickened mouthfeel
I wonder if it has a slight rummy feel to it.
I bought this bottle when I explored the Taishibashi Imaichi shopping street with bouken-san on August 16 👟.
It was my first time to try Shinshin, but I opened it right away because it tasted just like you recommended👍.
It was so chilled that it didn't blow after just one open and close 💡.
Konishi Sake Shop
720 mL ¥ 1,650
#Sake rice: Satoumi rice Akebono (Okayama Prefecture)
#Polishing ratio: 58
#Yeast: 901 yeast
#Alcohol percentage: 14.5
#Brewing water: Takahashi River subsoil water from Okayama's three major rivers
My personal feeling when I took the first sip,
Sweet! (Rice is sweet, isn't it?)
(Rice is sweet, isn't it?)" "Shuwa shuwa" feeling is strong! (Is it because it's a medium-brewed rice?)" "Surprisingly strong aftertaste (lingering)"
(It's a medium-bodied rice, so it has all the good points? (I don't understand the logic 😅)"
Sake made with edible rice, not rice for sake brewing, has a different character and is very interesting.
#I think it's a luxury considering the recent rice shortage.
Fire-brewed once
Gentle sweetness and umami, good value sake with a bit of spiciness on the finish ✨.
Not flashy, but well-balanced and a good sake for a meal ✨
With Spanish mackerel sashimi ^ ^.
This sake goes well with the Koharu Sunshine.
Very tasty.
It is a sake that makes you think that sake has many faces and is interesting.
Thank you very much for the wonderful sake.
The aroma doesn't rise, but when you include it, it has a tender texture.
It has a milky flavor, but with a refreshing sweetness,
It is surprisingly light and easy to drink.
There is a slight gassy feeling.
Taste: 3.5/5
It took 5 minutes to open the bottle with a great schwizz.
Creamy, shwashy, and refreshing with a hint of nigori astringency. I don't dislike creamy shwashy, but I don't like it either, but this time it was a "good harvest brewing prayer festival"! Hoping for lots of fruitfulness in my life this year!
It was perfect with a delicious fatty grilled tonon!
（The second day was better as the shwashwa calmed down and the balance of umami, acidity, astringency, and sweetness could be felt!
Sake rice → 100% Satoumi rice Akebono produced in Okayama Prefecture
Rice polishing ratio→58
Alcohol content→14.5
Yeast → Association No. 901
Water used for brewing→Free-flowing water from the Kaoliang River, one of Okayama's three major rivers
Toji→Nao Uchikura
Unfiltered, Nama, Harazake, Junmai Ginjo, Nigori.
If you look at the specs alone, it is a perfect match. Just the words alone made me drool.
It took about 3 minutes to open the bottle, as indicated by the opening caution tag.
The impression on the palate was umami! It has a good amount of sweetness.
It has a good amount of sweetness, but it has a strong umami that you can feel from the tip of your tongue, which I really like!
It is creamy with a strong and creamy ooze. It is a Calpis sour with a strong umami.
However, the overall cohesiveness and balance of the sake is just about perfect. It's not that it's bad, but I personally thought it would be a perfect sake if it had a more cohesive taste while still having a lot of volume.
It made me realize that there are still some good sake that we don't know about and are not famous for.
A repeat purchase is confirmed.
9.4
Hot sake, raw barley, Omachi, Okayama.
If the conditions are right, this alone is delicious.
Shinshin.
I had hiyayoroshi a few years ago, and it is still good.
The other brands of this brewery have the image of fragrant sake, but this Shinshin is good.
but this Shinshin is good. It has a slight aroma. It is full of flavor.
The sweetness and softness of Omachi and its strength are cherry blossoms in full bloom.
Sake that is fragrant but not dull and full of flavor is delicious no matter how hot it is. It is still cold at night. It is best to heat it up.
Hay fever? I have a headache and I feel tired. Coughing also won't stop. I have a cold but no fever, so night shift was tough 💦.
I went home in the middle of the night and here I am.
Shinshin. By the way, when I cook, I wear the apron given to me by the brewery here 😊.
It took me 5 minutes to open the bottle, even in the cellar where the temperature was below 0℃. The bubbles are as beezy as they say 🫧.
Clean sweetness, bitterness in the second half, and sharpness.
Well balanced. Bachi bachi carbonation but not too modern in taste, but a bit creamy and elegantly sweet. Makes me want to drink the next one again 😊 but I'll turn it around: ❗️
I think I can sleep well. I want to sleep 😭 delicious 😋.
It's been 2 days since I opened the bottle and the sweetness and umami have taken over. Mom says she likes it better than Senkou's Yukidaruma.
Good morning, Seigo!
Thank you for working hard during the night shift while you were not feeling well🍀.
Hay fever is tough 🤧 I don't know how many times I wash my eyes and nose every day😅.
I haven't been to Kamishin-san since I started drinking sakeawa, so I need to drink again 😋.
Hi Seigo 🐦.
Thanks for working a hard night shift 💦I can imagine you must have wanted to lie down as soon as possible because I get a headache too 😢.
But you still want to drink, that's what a drinker is for 😆👍
Good evening, Ponchan: ⭐️
I tried drinking alcohol to see if it would make me feel better, but it didn't seem to make much difference 💦 but it tasted good, so I hope it did some good.
嘉美心酒造(岡山県浅口市)が、「原点回帰」と新しい令和の時代を「切り開く」をテーマにした新商品「嘉美心(心シリSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
嘉美心酒造株式会社(岡山県浅口市)が「牡蠣と共に育つ酒」プロジェクトを、今夏に立ち上げました。 お酒と牡蠣をセSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
嘉美心酒造株式会社(岡山県浅口市)は、コロナ禍により出荷の機会が減ってしまった3種の日本酒を調合したお酒、「5SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
