Tonight, the cloudy picks are still going on, so we opened a bottle of Masayo's Okinini's Rara Konnichiwa 💁.
Garakudai -Zuika- Togobottori nigori Hi-iri ❄️
The release was in May last year, so it had been laid up for a little more than half a year, but as the back etiquette says, "zuika" means snowflake, so I'll drink it with positive thinking that it's just right for the season 😊.
First of all, the top clearings were removed so I went ahead. The aroma is weak with muscat-like fresh fruit aroma, gentle acidity in the mouth, clear sweetness, soft dryness on the back end, and overall light taste, easy to drink and beautiful. ☺️
When the lees are mixed, the sweetness and richness of the yogurt increases on the attack, and the bitterness is added on the finish, giving the impression of a more distinct contrast.
It was hard to choose between the clear sake and the nigori sake, and we were able to enjoy both again 😋😋😋😋😋.
Strongly gaseous. It is juicy at the moment of drinking, but it is not sweet, and the aftertaste is smooth. It has a sharp, dry taste and is perfect as a food wine.
Gagakuyo drinking comparison
extensive knowledge
Rice used "Koshitanrei" from Sado Island, Niigata Prefecture
Polishing Undisclosed
Specified name sake, etc.
Degree of alcohol content 12.5
Popping sound when opening the bottle. No smell.
I drank the top clear liquid without mixing it.
Slight bubbles in the glass.
The fruity flavor had a slight cemedine smell.
It tasted like sourness to sweetness = bitterness.
Alcohol content: 14.5 degrees Celsius
Other Specifications: unknown
Second day after opening the bottle
It was mixed with lees.
The cemedine smell is still present, but the sweetness has increased and does not seem to bother me.
Drinking it by itself, I personally think the sweetness is too strong.
The bitter taste finishes it off, but it is not too bitter.
