The pink 🩷-labeled Ānanda and Oriagarami.
This time, red 🟥 label Fudo
This one is super dry.
First time for me.
It's definitely spicy🥵.
94 also spicy🥵.
It was a duel of hot and spicy!
I can't tell the difference.
a great deal of knowledge
Rice used: 100% Miyamanishiki from Akita Prefecture
Rice polishing ratio: 65
Sake degree: +17-18
Alcohol content: 15
Fudo White Koji & Ringo Orikigarami Junmai Nama-nagara Sake.
It was before it was cold enough, so the lid flew off when we opened the crown.
I was glad that it did not overflow. And the fresh milky aroma was pleasant.
When I mixed the oli, the momentum was great again.
When you drink it, the acidity runs through with a good sweetness while the strong gassy feeling stings.
Not only the sweet apple taste from the yeast, but also the acidity unique to white malted rice gives it a nice sharpness.
We tried it with a hontasting boar's mouth, a sake bowl, and a glass made by the Sake Brewery Research Institute.
The Honkai Inokuchi has a relatively dry aftertaste with a wide gasiness from the acidity.
The sake bowl has a more rounded taste with a depth of sweetness and bitterness.
The Sake Research Institute's glass had more umami and a more subtle acidity.
Everyone has his or her own taste, but if you want to drink it cooled down in the hot summer, I think the Sake Research Institute's glass is the one for you.
The steadfast debut of a commemorative sake for the 333rd anniversary of the company's founding.
I used to encounter it at Fukurokuju, but nowadays it is always available at Ie, here!
On this day, there were two different bottles on the first and second floors.
Comparing OGARAMI and CEL24!
Great 😃!
I also like this steadfast yeast, 1801!
extensive knowledge of this yeast
Rice used: Dewa Sanbaku (Yamagata Prefecture) ■Polishing ratio: 55
Yeast used: 1801
Sake meter degree: -7.0
Acidity: 1.7 ■Alcohol level: 16
I was very careful to open the bottle after reading the other postings.
And yet, surprise, surprise..,
A vigorous drink!
Masuba is the top clearness. Clear and dry. Delicious!
Shuppon every time you mix and open the bottle!
Like last year, I couldn't find any apples,,
The fourth brewery in Chiba is Fudo by Nabaten 😄.
The bottle had the tag ⚠️ down, so I chilled it well in the fridge before opening it 😅.
The supernatant is a non-sweet cider, the cider taste seems a bit weaker after mixing the oli 🤔.
It was refreshing and easy to drink 🍶 but personally, I would have liked a little sweetness 😋.
Alcohol content: 14 degrees Celsius
Sake degree: -12
Acidity: 5.1
Rice polishing ratio: 70
Rice: Miyamanishiki produced in Akita Prefecture, etc.
Yeast used: Association 77 (apple acid yeast)
From the brewer's website
To overcome and beat the heat wave 🥵, you need a good supply of alcohol 😎.
And what's easier to drink than a light, refreshing drink?
So...❗️ this is all I have ‼️🤣
I've been drinking Fudo from my hometown, Chiba, for a long time 😏.
Blowout warning ⚠️ is true... 😱
I opened it carefully, but when I opened the outer stopper about halfway, my left hand that was holding it lightly flew off 💧.
Fortunately, the contents did not blow out and I was safe....
The immobilizer I drank before also blew out, so please be careful💦.
Now to get back on track... first the aroma is a nice apple 😍.
And first the top clear... the first sip gives me a pithy feeling on the tip of my tongue 🫧 with more lemon🍋 and greffle than apple🍋 ❗️ but it's still good before stirring 🤤.
Then stirred the second cup: ❗️
The flavor is now even more delicious ⤴️ and the lemon taste is much stronger due to the white malted rice 👌.
It reminds me of Senkou's Kabutomushi, which has a stronger juwatto taste 🤔.
This is... unstoppable🤣 lol.
See the picture for the difference between the supernatant and after stirring 😆.
If you like a generally light taste, you can't go wrong👍.
In terms of beer...I guess I'm more of a Super Fat Rye guy than a Fat Squeeze guy. ⁉️ lol
The second day is more lemony 🍋 flavor ⤴️
Easier to drink than the first day 🍸.
Good evening, Mr. Koi Suru Gull 😃.
Definitely delicious Fudo-san with white malted rice & apple acid. ‼️ The label has changed and it's easier to capture the word Fudo 😄.
Good evening, Jay and Nobby!
I learned the lesson from the last time the cork flew out on my first drink... I opened the outer cork with my right hand while holding it down with my left, but I didn't expect it to fly out so far 💧.
The taste change from a strong juicy one on the first day to a Senkou-like one on the second day was quite interesting 👌.
It is shipped after about six months of low-temperature aging. It has a soft ginjo aroma and a full, rich flavor of Omachi rice. The roundness and depth of the flavor are pleasant. Fruity and aromatic. It does not taste like Capu, but it has the aroma of Capu.
It is dense and cohesive on the tongue. Delicious.
Elegant sweetness like Wasanbon and pear juice.
The full-bodied sweetness can be enjoyed for a long time in the aftertaste.
It remains on the tongue like honey. The sweetness is moderate, so it is elegant and refined.
