This will be my first time in Shiga Prefecture. This is a limited orikagami version for this time of the year😄.
Surprisingly no sweetness 😯.
It's a bit sweet but not sweet 😅 Instead it has a strong sourness. I guess it's a food sake, but I want more sweetness. I wonder if the white label would have been better.
And here is the second house.
Ooooooo!
There was the "Laughing Four Seasons" that I had always wanted to drink!
I am so happy!
I hope you can spend your days laughing with sake in each of the four seasons.
It's a wonderful name, isn't it?
Just looking at the kanji characters for "four seasons of laughter" makes me happy.
It is very fresh. Gentle sweetness and sourness. Very tasty.
I would like to buy it in bottles next time!
Good evening, Mr. Pekkaal 🦉.
I also drank this one for the first time in a while😊It's easy to drink and tastes great! It's also cosy, so please drink it at home🎶.
Thanks for your comment, Pon!
It seems like there are so many different kinds of Laughing Four Seasons too!
I would like to look for them at the store!
I think this is the third time I've been to Laughing Four Seasons.
This is the third time I have tasted Sho Shiki.
The supernatant is clear and dry.
The top clear is clear and dry, the bottom clear is clear and dry, and it is round when mixed. Delicious!
I like nigori-style sake!
Uitate has a fruity sweet aroma. When it is included, it has a refreshing sweet and sour dryness. The bitter-sweet acidity increases as the ori, which accumulates thinly at the bottom, is stirred in, further deepening the richness. It has a refreshingly spicy flavor and is very easy to drink 😚 It has a moderate sweetness and sourness with a rich and spicy flavor. Spinach with sesame paste, okra ponzu vinegar ◎Beef stew ◯It might be good to compare with sensation white 🤔.
Alcohol content: 15
Rice used:Undisclosed
Rice polishing ratio:50%.
The color is slightly cloudy.
The aroma and taste are full of sweet-sourness with a sense of sake yeast, and the crispness is delicious.
Alcohol content: 15%.
Watafune No.2
Rice polishing ratio: 50
Since there is no specification, it is not known if this is a ginjo-shu or not. If it is a ginjo-style sake, it must be junmai ginjo or junmai daiginjo.
The taste is slightly thickened in the mouth.
When tasted slowly in the mouth, it tastes sweet and delicious.
On the other hand, it is interesting that it becomes like a clear dry sake if you drink it immediately while it is still cold.
Sunday, I went out for shopping✨
While I was out, I went to my usual store to see if it was open 😆.
It was open 😁.
So I'll start with the Shiki 😆.
It has a sharp taste, but it also has a kind of... fullness... that is typical of ogara-mi 😊.
Delicious ✨
Not only the evolution of the label,
From this season, the sake will be brewed with a fresh yeast yeast yeast.
We will have the orikarami of the new sake 🍶.
Sweet and sour with a nuance of white peach
From the sweet and modern image
It has evolved with the good work of acidity.
As always, it is clean and free of any clutter.
Freshness and deliciousness of the mixed flavors.
The greedy taste that only new sake can have!
The year-round hi-ire sake is also good, but
Even though it has great specs
The fact that the specific name is not listed on the label
I guess they are particular about it.
I've got some sake lees from Laughing Shiki's new sake in the fridge.
I have some sakekasu (sake lees) from Shiki's new sake in the fridge.
I'm looking forward to the wintertime sakekasu nabe!
Hi Takubon 🐦.
I also drank it just the other day 😊 my first white since the label change and it was as good as your review: ❣️
The price has gone up, but it's still as cosy as ever 😉.
Good evening, Ponchan 🤗.
It was still delicious 🍶.
The series with complicated names are also good, but I can't leave out the standard black and white!
I often thought about buying it at the liquor store, and although I was curious about it, I ended up eyeing it up and saying "maybe another time" before parting with it.
Finally, I am going to take it home handsome.
I am a sucker for the word "limited edition.
The mild bitterness and astringency that spreads slowly over the mild sweetness. But it is not unpleasant. It has a nice sourness to it.
The flavor is more gorgeous than the first day, with more sweetness and acidity. The taste is more to my liking.
By the way, the rice polishing ratio is 50%.
It is very reasonable for that.
Is it branding that it does not claim to be junmai daiginjo? I did a little research and couldn't figure it out.
