Do you have any interesting and recommendable items for the clerk? and asked 🙋♂️
Then this is it - 💁♂️🍶
You can taste the sweetness and the finish is like the caramel in pudding... 🍮?
Buy it if you find yourself in the market!
Sweetness that seems to melt into a fullness of flavor.
Alcoholic fluff with sweetness on top.
I can feel the alcohol taste and a bit of bitterness... The rest of the taste is definitely like pudding caramel 🤣 if I had to describe it.
It was a different taste from the previous ones... Sake is a very deep wine...!
I think I'll drink this one over the next few days this week. ☺️
Good morning, hannah 😃.
It's a pudding-like sake with a Sake level of +/- 0 😄I guess it's like a pudding that's not too sweet with a bitter finish 😙.
There are so many different flavors!
Mr. Jay & Ms. Nobby
Hi 😃
The clerk always recommends something maniacal... 🤣.
It's not that bitter! It's not that bitter, it's sweet but also somewhat bitter 😅. It's not that bitter 😅.
Liquor Shop Okayama Tasting (11)
The CWS series was the most targeted pervert...not "unique sake" this time. Okura Honke in Nara Prefecture.
Okura Genryu Ancient Sake, One-Stage Brewing, Junmai Nama
Sake degree -39, acidity 5.8.
It has a sticky mouthfeel like a voluminous ripe fruit. The acidity is like sweetness, and you can feel a little alcohol. There is also a touch of noble rot. Quite concentrated sweetness.
I drank yellow label Genryu with bouken-san before, but he said he couldn't remember it because he was very drunk🤣.
Liquor Shop Okayama Tasting Event (10)
The CWS series, with the most targeted pervert...not "unique sake" this time. The unique Okura Honke from Nara Prefecture.
Okura Genryu Mizugashi Junmai Nama
Sake degree -30, acidity 4.3 🫶 specs.
The color is clear but dark yellow. It has a dark honeyed sweet flavor and bitter bitterness with a chocolate-like taste.
All the Genryu series are brewed with mizu-hashiroshi (Bodai-hashiro). Ancient yeast on the white label is brewed in one step, Kiku yeast on the yellow label is brewed in two steps, and Mizu yeast on the blue label is brewed in three steps.
There were two kinds, but I preferred this one.
Hi Nemuchi, good evening 🌟.
I have a bottle of this February '23 liquor sitting in my fridge (I bought it last summer 😅).
Metamorphosis... looking forward to see how your unique sake has changed 😁.
Liquor Shop Okayama Tasting Event (10)
Here is also Mr. Okura of CWS
I wonder if it is correct to say that this is a one-stage brewing of mizu-hashiroshi.
Is the third stage Mizuhashiroshi and the second stage Kikuhashiroshi?
Rice is Kinuhikari.
Rice polishing ratio 70%, Sake degree -39, Acidity 5.8
Alcohol 16%.
Mellow and ripe in the mouth.
Lactic acid bacteria like Calpis! It tastes like Calpis or some other lactic acidic bacteria!
It is rich, sweet and sour, but even more peculiar than mizu-hashiro (water yeast).
Liquor Shop Okayama Tasting ⑨.
This is Mr. Okura from CWS.
I personally like the usual label better 🤔.
Rice is Hinohikari
Polishing ratio 70%, Sake meter -30, Acidity 4.3
Alcohol 17%.
The specs alone give off a 🫶 vibe 🤣.
According to various social networking sites, the Genryu series is all unfiltered, unpasteurized sake.
Rich, fruity, honey-like sweetness and strong acidity like lemon.
The taste is a bit strong, but I like it.
There was another sake that a customer brought as a gift, but it is not commercially available and I can't tell you which brewery it is from, so I won't post it here 🙃.
It was delicious and I'm curious to know where it's brewed...
Pale white color with a hint of oily air. Sweet aroma reminiscent of lactic acid bacteria beverages. The aroma is moderately strong. Refreshing mouthfeel with a sense of effervescence. The mouthfeel is sweet and sour. The aroma is reminiscent of hakutai powder. A slightly strong astringency appears in the latter half, but the sharpness is good and the aftertaste is short. Sake that is both refreshing and fragrant.
