Maibijin山廃純米 無濾過生原酒 sanQ (R5BY)
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舞美人Maibijin
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Maibijin
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Maibijin山廃純米 無濾過生原酒 sanQ 濁酒 (R5BY)
ゆゆゆCloudy, not sweet! The first sip may indeed be "like Yakult". It is suwaho.
Japanese>English
まりえSake with the strongest peculiarities.
It is hard to find a sake with such strong aroma, acidity, and umami. I think it goes well with Chinese and spicy food. I prefer it at room temperature or higher.
Japanese>English
arincoIt has a unique aroma that feels like vinegar.
The taste is mainly sour with a hint of umami.
There is also a sense of rice, which is a new taste.
Japanese>English
しんしんSYI was the only one late, so they gave me an hour of all-you-can-drink for half price!
Conscientious 🎯.
It's a hassle to keep going back and forth to pour drinks when you're out drinking, so I went upstairs to the cold storage room and poured 4 different kinds of drinks I was interested in all at once on the table!
Red label, perfect for today's celebration 🟥.
Mai-bijin is a first for me!
And it seems to be a pretty rare sake!
I didn't notice it when I poured it, but the color is quite yellowish 🟡.
It's a very unique liquor.
It looks like Shaoxing wine, but not quite 🤏.
This is what I chose to accentuate the taste!
I think it would go just fine with pork kimchi.
a little bit of knowledge
Sakekasu (sake lees) re-fermented sake, made by letting sake lees sit for a year and then pressing it again
Rice polishing ratio] 60
Alcohol content】17度
Sake alcohol content] -154
Japanese>English
boukenI was going to buy Zenkichi but for some reason I bought this 🤔.
I was craving for Mai-Bijin 🤣.
It has a lot of oli but it doesn't blow up at all😅.
I don't think it has much gasiness.
The acidity is 8.0, and the normal sanQ without nigori is said to have a sake level of -12.
It's very sour, but it's refreshing and easy to drink because it doesn't have a pungent or sake-like taste. It's like eating a grapefruit😋.
I hope Nemuchi-san and Matsuchiyo-san will try this sake 😁.
Japanese>English
まつちよHello bouken😊
I'll try it if I can find a place that stocks it 😂.
I heard from the owner of my favorite bar that this brewery has a big fluctuation in taste from year to year.
Japanese>English
ねむちbouken-san, good evening 🌛I see you have withdrawal symptoms from the peculiar and perverted sake 🤣I drank Oorigarami, not Nigori, but it was still too peculiar 😅Maibijin is aiming for the summer sake recommended by bouken-san😎.
Japanese>English
boukenGood morning, Matsuchiyo-san.
I wonder if there is a difference in the taste of the yeast 🤔.
I think the impression will change every time I drink it 😅
Japanese>English
boukenGood morning, Nemuchi-san!
I also bought ALPHA8 and I'm having withdrawal symptoms. 🤣The taste impression is more sour than sweet and spicy 💦Summer nigori is 40% polished and cost-effective, so I recommend it 😋.
Japanese>English
lotusSelf-heated at Sake Street's corner bar.
Sourness typical of Mai-Bijin!
I warmed it up at 45℃, but it might be better at a higher temperature.
Japanese>English
YoshinoThe orange one. It has a peculiar taste, but I'm sure it has the best flavor of all the pickled cheeses.
Japanese>English
Maibijin山廃酒粕再発酵MYVY
Maibijin純米 酒粕再発酵酒 MYVY
ペンギンブルーI was curious to see if the colors would make it interesting.
I thought it might be Shaoxing wine, but it smells like mitarashi dumplings.
It's so sweet. The syrup is thick and thick.
Dense sweetness like condensed brown sugar.
Smooth coffee-like mouthfeel.
Aromatic nuttiness.
A bit of mellow acidity that lingers on.
Smooth and dense from start to finish, rather than puffy.
It is a strange combination with persimmon peas as a side dish.
I would like to try it on lacto ice cream.
Dessert liqueur.
There is a repeat.
Japanese>English