Ingredients: Rice, Rice Koji
Ingredient rice: Okuidumo improved Omachi
Alcohol 13.6
Rice polishing ratio 60
It's okay to buy a bottle of sake at random from a liquor store you find on the way on a bicycle.
There were many kinds of sake brands, but I wanted to drink Omachi, so I bought it.
I was not sure what to expect from Izumo sake, but this was the first time I had tasted anything other than Izumo Fuji. Mild and sweet aroma. It is a smooth, smooth woman's sake, or rather, a god's sake that goes down smoothly. It has a gentle flavor of rice and a woody aroma like a New Year's sake. The low alcohol content will make you drink it again and again. The more I drink, the more I feel satisfied and at peace. Ah, this sacred sake is the kind of sake to enjoy the aftertaste of many drinks. It was a calm and wonderful sake. Thank you for the sake tonight!
The following is a list of the ingredients
Rice: 100% improved Omachi produced in Okuidumo
Rice polishing ratio: 50%.
Fermenter: No. 7
Japanese Sake Degree:
Acidity:
Alcohol content: 16%.
The Hakone Ekiden (relay race) was so interesting that we couldn't help but open the bottle 🍶.
Gentle fruity aroma. The color is clear.
First, there is the acidity. The rice flavor can be felt slowly. I think it goes better with Western food than Japanese food.
The taste changes after opening the bottle, the difference in taste depending on the temperature range, and it was gone before I had time to try it 😅.
Happy New Year, Mr. Tsukemogami 🌅.
Hakone Ekiden! It was fun, but I'd like to see the return leg where the leaders were in the balance a bit more 😅Don't you think drinking while watching sports speeds up your progress?
I look forward to working with you again this year: 🙇🏻🙇🏻♀️
Jay & Nobby, it's a new year. We look forward to working with you again this year.
Komazawa University's effort has made things interesting. We can't take our eyes off the competition for seeding rights. Will you open a new bottle of sake?
Happy New Year, Tsukemogami 🎍 and I wish you a happy new year 🙇.
I couldn't see Hakone this year, but I was surprised to see the seeding time in the newspaper 😳.
Good morning, Pon-chan 🍶 Nice to meet you too 🙇.
Since sometime ago, it has become the New Year when we drink sake while watching the Ekiden (relay race).
Smell: Not too sweet, muscatel.
Firm flavor
Comes in soft and fresh acidity lactic acid type? Sourness and lactic acidity?
A slight soft rice flavor lingers on the palate and passes through the nose.
At a nearby bar.
Shimane sake (1). The manager went on a trip to Shimane and bought this.
He said the taste changes with each change in temperature,
We had it at three different temperatures: cold, room temperature, and warmed.
The cold sake was crisp and refreshing, and as the temperature increased, it became sweeter and more aromatic, giving it a different flavor each time it was served.
I think I prefer it at room temperature.
I was deeply impressed by the fact that only sake can be enjoyed at different temperatures.
Mukai Tenmochi Tenmochi Tenkumo Namaoto Junmai Ginjo 3630yen
My son is going home from Hokkaido‼️ tomorrow he is going on a trip with his high school buddies and it looks like a lot of fun👯♀️👯♂️👯♀️👯♂️🚗³₃
6 of his friends are coming to stay with him, so we will enjoy dinner before that 🍽!
Today is yellowtail shabu shabu!
The aroma is 🤔 light sour aroma💜It's a raw material ❕.
The first attack is still sour 🤣.
My friend #1 is here, so I'm going to start with a bang: ‼️
This is a limited edition sake from Amboa, located in my hometown, Omori-cho, Ota City, Shimane Prefecture. The characters for Omori are written by Mr. Toshiro Nakamura of Brace, so we feel nothing but a connection.
This is R5BY.
It is lightly colored but almost transparent.
The aroma is fruity. Banana and apple. It also has a little lactic acidity and a yogurt feeling. The aroma is calm and pleasant.
It tastes good at room temperature. It has a beautiful sweetness and acidity that is not so sharp that it is hard to detect. The bitterness and minerality in the aftertaste are deeply tasty, and you can't help but drink it smoothly.
I knew it would be delicious!
Warmed sake.
This is also good. It has a beautiful, tempura-like flavor, but it has a strong umami. It's easy to drink without any stress.
It can be served either at room temperature or heated. The atmosphere is good to drink it at room temperature with a buckwheat noodle cup. I think it would be better to use earthenware rather than porcelain.
I think it would be nice to drink this while eating something like fish in a pickled dish.
I'm getting hungry.
