The nose is apple-like and robustly gorgeous🍎.
Fruity and modern.
Sweetness is caramel-like, I thought it would be firm but it's not too strong.
Good balance with the acidity.
The umami lingers for a long time.
Turnip and minced pork stew with starchy sauce
Selected for its unfamiliar turquoise green color😄.
It is said to be a green-labeled, unpasteurized sake that was revived after a 10-year absence, using 100% Gin no Sei, a sake rice developed by Akita Prefecture 🍶.
Fruity, elegant, clear aroma, refined, clean, slightly sweet taste, fresh, fresh and petite, with an accent of acidity that cuts through nicely😍.
Tonight we had it with fried horse mackerel 😋.
Posting No. 473
When you put it in your mouth, you first feel the acidity and gas. Then, the rich and heavy umami is felt three-dimensionally in combination with the gaseous and raw flavors. The alcohol content is 16%, but it feels a little strong. The lingering aftertaste of umami lasts for a long time.
Pairing with Ate
Baked potato◯+
Sasakamama (bamboo shoots) Fat ++
Fried codfish
Meat and potatoes◯++
Personal preference: ★★★★★
Gin-no-sei is said to be a sake brewing rice produced in Akita, Japan. I was told that Isshaku Suisei's Gin no Sei Nama Shu was being reissued for the first time in 10 years, so I grabbed it and bought it. I was lucky to get it.
As for the taste, it is as balanced as ever. I found it slightly more sour than the others, and the sweetness and bitterness combined to give it an orange peel-like taste.
I somehow think it would go well with white meat fish sashimi. I think it would have a different feel if it were served at room temperature. It was delicious!
I've always wanted to try it because I thought I saw somewhere that it resembles Fatty Fat.
I got the last one at a liquor store I sometimes go to, but a few days later I found a lot of them lined up at a liquor store I usually go to! A few days later, there were many bottles of it lined up at the liquor store I usually go to.
The aroma was sour and rummy, and it looked delicious.
When you swallow it, you can feel the fresh sweetness of apples and grapes, and the moment you swallow it, the rice spreads out and it's delicious. More classical than the aroma.
After a few days, while there are apples, deep umami and bitterness assert themselves. It is relatively refreshing, but for some reason I can't drink a lot at once.
When I sipped it with sea urchin, the sweetness of the rice increased and it was delicious. I thought I could taste the bitterness when I drank salted squid.
As the day goes on further, the bitterness seems to increase...but not so much...it's hard to say.
It has a sweet atmosphere, but the flavor is more classic, including the aroma, than sweet. The flavor is very good. But it doesn't have an impact anywhere. There is not much difference in tension from the beginning to the end.
It was delicious, but it might be better to drink it immediately after opening the bottle.
I've only had a little bit of ◯4yo outside, so I don't know if it is similar or not.
Good morning, Kotaro-san: ☀️
I've never had Fukurohangi, but I've never thought Isshiro is similar to Jyushidai 😅.
Isshiro is characterized by the five tastes of sweet, tasty, sour, astringent and bitter, and I think it's the classical one as the review says 😆.
Hi T.KISO, ☀️
I guess you are right. Even in my limited experience, hmm? Is it similar? 🤔 and I was 🤔 😝I might have misjudged 😅.
As you said, it was well-balanced and delicious ‼️It's the five flavors, I'm learning a lot 🥳.
