National Sake Fair 2025④.
I don't know if it's necessary to drink sake here now, but it's expensive to buy it, so I thought it's been a while since I had a chance to drink it.
Polishing ratio 23%, Yamadanishiki 15%, price 5,720 yen
Well, I can't describe it well, but it tastes like an otter!
It tastes fruity and sweet in the lineup I drank at this booth, but I think it's spicier than the sake I usually drink.
The quality of the sake that they always serve with this quality is also great, and I can always drink it with confidence.
I'm drinking at home🎶🎶🎁.
My second son gave me this yesterday for Father's Day 🎁👏.
My second son has always been the worst among his siblings since he was little and his parents were always mad at him 😆.
But now he always remembers to give me 🎁 for Father's Day, Mother's Day, Birthday and other celebrations 😭 Thank you 😭.
I'm glad you chose Otters 👌 I'm sure you did your research and bought it for me! I think you must have bought it at a higher price than the list price.
I wish I had been nicer to her when she was little 😭
㊗️It's a million stone sake㊗️
I will take it very carefully 😭😊.
ma-ki - good evening.
Thank you very much 😊
My father is a regular sake drinker and I'm a kid who doesn't know anything about sake, but I searched for Otters 🍶 and found this one.
I will take it very carefully 😭😊.
45%, 15°.
Sweet and sour aroma of rice.
A slight gassy sensation at the mouth.
Sourness comes in and astringency in the aftertaste.
At room temperature, the impact of the first sip seems to weaken a bit, but the flavor remains the same.
I'm keeping Otter Sake all to myself for the first time! When I was a student who didn't know much about sake, I thought that the most expensive sake was the otters served at the izakaya I went to.
It has a fruity aroma that brings back memories! When you drink it, it has a soft mouthfeel with a delicious sweetness and lactic acidity! Easy to understand GOOD!
Otters were the first to abolish the toji system, and although there are pros and cons, I think Otters have done a great job of standardizing the profession so that (in a sense) anyone can make good sake at a high quality sake level. I think that when the bottom is up, the level of small-scale production is likely to be inspired to rise as well!
I will be traveling to Scotland 🏴 tomorrow. While flirting with scotch, I will get power from the world-renowned Otters and do a good job.