Start drinking at 17°C.
This sake was brewed a year ago and aged in its raw state.
So I thought the cork might pop when I opened the bottle, but it didn't. The aroma and taste were bananas.
The aroma and taste are both bananas.
Not as strong as Mitsutake Brewery's "Kimagure Dragon Egg," but banana.
Already, banana.
This is a new genre of sake that Nakano Shuzo took on the challenge of serving unpasteurized sake that has been left to mature for half a year!
It is truly an adult's bitter taste with a slight tanginess...which is exquisitely wrapped with a mellow sweetness to create a top quality flavor.
Chiebijin Junmai Ginjo Namaishiki
Rating 4.3
Ingredients : Hachitan-Nishiki, Polishing ratio : Koji 65%, Kake rice 70%, Alcohol content : 15
This is not a "hiyaoroshi" or "akiagari" sake, but a "matured raw sake" at this time of the year. It has a rich flavor and goes well with cheese and dishes with strong flavors. Grape Muscat-like sweetness, a little strong pertinence, and a little bit of igami sensation at the convergence.
At least it tasted good!
It had a taste. I don't remember it, but...
Squid rice with tempura ♡♡♡
The sake that took the heavy entrée well.
The staff called it "Anasui," and sure enough, it was the one that made me say "Anasui! It was the one that makes you say, "I'm sure!
It's a story that girls love 🟣.
Unlike the usual Chiebijin
A challenging concept.
a challenging concept.
Gentle sweetness is followed by sourness and
and a refreshing gasiness!
It's a real shrimp!
Fresh aroma like pear🍐.
Sweet, delicious, and acidic 🔥.
Mellow and fruity🎵
And fresh tasting✨
Tightens up with a slightly bitter aftertaste at the end 👍️
First time in Oita Prefecture
Receiving Chiebijin's Nama-ripened Hachitan-Nishiki
It is made by letting it mature for half a year in its raw state.
In the mouth, sweetness, umami, bitterness, and acidity swell.
As the label says, it goes well with cheese and dishes with strong flavors. It is also good to pour it into a wine glass and drink it at a calm time before going to bed.
