Drinking sake at a restaurant called "Bino" in Shinbashi! This one is a bit of a schwarz. It has a strong acidity and a strong rice flavor. It is a cloudy sake! A little too acidic for me.
Hatsufudo🍶 is made from 100% Hokkaido Comet.
It has a citrus fruit aroma, a fruity flavor and crisp acidity, and a dry, dry finish!
It goes down your throat well, so it's refreshing and goes well with summer dishes 😋.
Yummmm!
For the first time ever, my lid exploded and overflowed! I was so surprised at how vigorous it was!
The sweetness, apple-like acidity, and the unique chirichiri-ness of nama-zake, which is different from sparkling sake, is also quite strong!
It's my favorite stand-alone sake, so I'm sure I'll be a repeat customer 😋.
Fudo Comet, dry Junmai Ginjo, unfiltered raw sake, 3,300 yen
Tonight we had grilled zucchini and pork belly on a teppan grill!
I paired such a snack with a local Chiba sake 🍶!
The aroma is a stable ginjo aroma ‼️ and the first attack is a mild wasanbon sugar sweetness that is delicious 😋 and the spiciness comes later, a nice 👍matching👍!
Sake and snacks go well together 😁.
Comparison of three steadfast summer liquors: ❗️
The last one came out for the first time this year
Fusakogane Polished 80 Clear Var❗️
This tasted completely different from what I imagined it would taste like.
I was surprised‼️
There is not much aroma and no gassy feeling.
It's a little thicker than I expected.
The taste is very strong😊.
It is quite sweet, but has a strong acidity and a nice bitterness.
It has a nice bitter taste and it's a very sharp type of beer: ❗️
It's delicious and tastes like a fudo 👍.
My wife prefers this one.
The same rice and the same polish can make a totally different taste.
I felt the depth of the sake with the same rice and the same polish.
Hi Chobin 😃
It looks almost the same but the inside is totally different 😳
If you drink it without knowing that it has no gassiness, you'll probably think it's eh⁉️ 😅Sake really is a very deep drink!
192nd bottle.
⚠️ attention to opening the bottle, strong champagne 🍾.
The lid blew off with a sound like a balloon 🎈 breaking, not a pon‼️.
I wonder if the salty taste comes all over the place without any leakage when using white malted rice. It has a fresh aroma like apple but no fruity flavor. It might be good to drink it with a meal.
When I drank it on the second day after opening the bottle, the saltiness went away and the sweetness came out a little. ‼︎ However, the lid blew off even on the second day after opening the bottle 🍾.
100% "Sake Komachi" produced in Akita Prefecture is used.
It has sweetness and a sharp acidity.
It is followed by a sharp taste.
Production date: April 2024
Chiba is one of Kanzaki Shuzo brewery's bottles, and it is a raw sake made with Association 77 yeast, which is a high malic acid producing yeast. The use of white malted rice also shows a commitment to apples. Liquid-wise, it is cloudy white.
Perhaps because it had not been opened long, it has a shwashy feeling. It has the richness and acidity typical of nama sake, and is just like juicy apples. It is slightly sweet and very drinkable.
It is like an apple squash, and it goes down well. I think it would go well with light white fish tempura with a dash of salt.
The rice is 100% produced in Yamagata Prefecture.
■Upright
The aroma is peachy with moderate sweetness and acidity. The aftertaste is well-balanced, with a hint of bitterness and alcohol.
The overall taste may have a Calpis-like flavor.
After mixing
I feel like I write this every time I drink nigori sake, but it seems that the boundary between the flavors in the supernatant is lost and they come together.
The bitterness and alcohol are not so subtle to begin with, but it becomes even rounder, so the juice feeling increases.
