I had Shinshin with an assortment of yakitori.
It does not have much aroma, but it is a little dry with acidity and umami. It is a slightly dry sake with little aroma, acidity, and umami.
It's delicious.
I would say that the taste is ordinary, which sounds mediocre, but it is not, and that there is no bias towards sweet, spicy, or sour.
I think the taste depends on something more important than that.
And I think I noticed one of the factors when I drank this sake. That is "freshness. The definition is vague, but when I encounter a sake with a sense of freshness, I think to myself, "Wow, this is delicious! This is delicious! I feel that it is delicious.
Sake from Kabishin Brewery has a freshness. That's why it is delicious.
Degree of liking 10/10
Sake Event❗
Kabishin-san has a stable and safe lineup of sweet and tasty Sake ❗
You can't spend a day without drinking ‼️
I have a deep connection with Sagajo Shoten, my favorite liquor store and the organizer of this event, as we collaborated on some sake 😊.
It's delicious after all ✨
Finally, we have three prefectures left in our sake tour of Japan... Okayama Prefecture, Shizuoka Prefecture, and our home prefecture of Osaka😇.
I wondered which order to go in, but I'll start with Okayama Prefecture's Shinshin-san 😀.
May they brew wonderful sake again this year 🙏!
Actually, I'm going to Wakayama on June 16th to sign up to participate in Kido's sake rice planting 😀.
I hope Kido will be able to brew a rich brew this year too 😀.
This Shinshin doesn't have much of an aroma, but when you put it in your mouth, the sweetness and umami that you get from the rice spreads out in a natural way, and it cuts through in a flash 😇.
It is a delicious sake 😀.
Kaorin made sauteed meat and onions with handmade onions that Rafa papa gave us yesterday along with soba noodles.
Hi Yasbay, good evening.
Shinshin is delicious too😊
Looks like it would go well with your dish ✨.
The handmade Japanese salmon wawa tour trip caught my eye 👀.
Well, now you've finally reached the 2 week mark!
Good morning Yasbay 😃
The remaining 3 prefectures left are surprising 😳I guess there were no prefectures where you could drink at any time 🙄 my hometown Osaka is still... 😁.
Hi ma-ki-san 😀
I was torn between Shinshin-san or Gozenshu-san for Okayama Prefecture, but I chose the one with the name "Pray for a good brewing season" 🤣.
Hoping for a good harvest in autumn this year too😇.
The sake I plan to open today is label choice 🤣.
Hello Rafa papa!
I was planning to bring either this sake or the one I'm going to open this day, but I'm going to bring a different one at a moment's notice.
Good morning, Yasbaye 😃.
Your second round of the trip is going well 🤗I see, if you drink the fertility prayer first, you will be able to plant Kido's rice 🌾 perfectly👍and have a lot of fun 😊.
Hi Jay & Nobby 😀
All the rest of the sake from our second tour of Japan is already lined up in the fridge, so all we have to do is drink it 😇.
I'm looking forward to Kido's rice planting day with lots of plans, including a brewery tour and even a barbecue party after the rice planting 😀.
Shinshin ✖︎ Hisaya Launch
After-party with Mr. Koyama
Sake that the owner hid and did not put on the menu‼️
Ingredient rice: Akihikari produced in Okayama
Alcohol content 15
Polishing ratio 50%.
Sake degree -1
Acidity 1.6
The first hint of gas and fruity freshness.
The rich sweetness spreads slowly.
This area is very much like Omachi.
It also has the strength of a pure sake,
The final taste is sharp and crisp.
It is very delicious with a refreshing aftertaste.
Food sake
Alcohol content: 15.5%.
Satoumi rice Akebono
Rice polishing ratio: 50% (Koji rice), 58% (Kake rice)
Satoumi rice is rice grown in soil covered with oyster shells.
The aroma has a slight banana nuance.
On the palate, there is a lot of umami and acidity, with a hint of bitterness, perhaps from the minerality. It is well-balanced despite the high acidity.
It has a smooth taste with no alcohol, and I felt that it has a summery taste.
Since I went to the trouble of trying it, I paired it with fried oysters, which were also delicious. I think it goes well with raw oysters.
It has a nice sweet and bitter taste and aroma. The aftertaste is clean and sharp.
I was careful to open the bottle, but I let it sit for a bit, maybe because I put it in the fridge standing up? Was it because I left it standing in the fridge? The carbonation is not so strong and I was able to open it easily.
Rice used is Omachi
Juicy and clear on the palate
The umami spreads out and is pleasant.
There is also a slight fizziness.
There seems to be a nama-shu version as well.
Sweet smell like peaches🍑.
It has a sweet mouthfeel.
The third day after opening the bottle and taking a rest day. The bitterness increases and it is nice, and you can feel the acidity.
It is delicious.
It's been about 3 years ❓ This is the first Shinshin Jikoujozo Namaishu 🍶.
The taste is surprisingly hard at the beginning ❓or closed 🤔.
The complexity of the second half of the bottle comes and goes with a slight aftertaste 🤔.
I thought it was good, so I drank about a cup and kept it in the fridge for 3 days and drank it again, but it was still kind of hard or something 🤔.
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
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
