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無窮天穏Mukyu Tenon
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Ten'onMukyu Tenon
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くまくま
The last one is Tenun, from Shimane, Japan, by Mutsukutenkakure: ❤️
Japanese>English
とーちゃん
Tatsuya Kojima
Yamada Nishiki
Chinese>English
ドフラミンゴ
Culture ⛩️ Taste the Craftsmanship "Nihon no Sake" Exhibition" 🍶6F ATELIER MUJI GINZA Gallery1 & 2 Tenshitsu Junmai Ginjo Mukai Tenshitsu Enki
Japanese>English
宵桜蒼
Immortality Heavenly Calmness Heavenly Cloud
The aroma is quite lactic!
The acidity is just as strong as the aroma, and there is almost no sweetness, which is typical of this type of sake, but the mouthfeel is clean and the acidity comes out in the middle! The aftertaste is also quite refreshing and moderate!
The aftertaste is also quite sharp and moderate! I want to match it with many things 😍)
I want to explore pairings...another study 📖!
Japanese>English
Herman Mok
It is not as rich as the other Mizumoto that I have tried before. Instead it is quite dry and the aroma is not very prominent. Still more lactic acid feel as you have expected, together with slight umami, but overall it is quite balanced.
Mukyu Tenonむきゅうてんおん
Dsuke
Ebisu Yakitori
Japanese>English
つるまる
右側 水母
tomoさん
The second half of the offline meeting, the last spurt, and the drinks are pouring out!
The 13th drink
Tenjiku Tenjiku (Heavenly Peace)
The next three were brought by the manager on his own at the last order, but I don't remember the detailed taste 😅...
Let's start with the sake from Shimane
I don't think it's the one you drink in the second half of the meal.
It must have tasted a bit delicate and was too good to be drunk 😅.
Japanese>English
トリニダードとば子
A trip to Izumo became my latest goal after drinking this sake. The Japanese paper label is also beautiful.
Japanese>English
ひぃやん
Sake of the Day
Muchu Tensho Mizumoto
Soyashi Mizumoto Junmai Ginjo Sakonishiki
Rice used: 100% Shimane-grown rice suitable for sake brewing
Rice polishing ratio: 60
Alcohol content: 14
Japanese>English
kawaka
The aroma is derived from koji mold and lactic acid.
Lactic sweetness and acidity typical of Mizumoto.
It has just the right amount of umami.
The aftertaste has a woody aroma and
The astringent taste can be felt well.
It's good. It's good.
It just fits into your body.
Japanese>English
someiyosina
fire
This year, we heard that the lactobacillus was suffering from acidity due to last year's lactobacillus
The aroma is a mild sourness from the lactic acidity.
Sake that is easy to drink while still having the robustness that is typical of Japanese sake
Japanese>English
kawaka
Is the aroma vinegar-like?
Weak sweetness in the mouth and
and sourness in the mouth.
The aroma of wood wafts through the air.
Weak sense of maturity.
The aftertaste is soft and pleasant.
Japanese>English
m
Slightly sweet
well behaved
quick and easy to drink
I want rice flavor
Japanese>English
kawaka
A blend of Namahashi, Yamahai, and Mizu-Hashi
The aroma is junmai-like.
On the palate
Sourness and sweetness like mizu-hashiroshi
Umami that is typical of Yamahai and Namahashi.
The taste changes with time.
It finishes with a smooth taste and a pleasant aftertaste.
The aftertaste is also pleasant.
Japanese>English