Objective #2.
The difference between GOLD and SILVEA is that SILVA has brewing alcohol in it.
Rice polishing ratio 40
Alcohol content 17%.
Ibi no Homare used
For some reason I forgot to take a picture of the GOLD label 💦.
I was too drunk to take a picture 💦.
I was surprised to see how different it was from the GOLD when I compared them 😳.
I'm a little shocked at the sweet and sharp taste in the aftertaste 😅
I personally prefer SILVEA😇
I don't get to see the Imi very often to begin with 😵.
Good evening, soumacho!
I'm so jealous of you and your drinking competition 🤤.
I wonder how I can meet you 😅.
I'd like to drink the shocking Aruzoe Sagami, and of course GOLD someday!
Good evening, ma-ki-😃.
I just happen to meet you for drinks out and it's very unlikely that I'll meet you for drinks at home 😵.
I'd love to hear what you think of Aru Soei Mi after you drink it with ma-ki- who loves sweet and tasty ✨.
This is also the first time in 10 months that I've been to Imi.
This time with nigori sake 🍶.
Yes, I'm here for the sake of my junior colleague who was drinking when I couldn't join him at this restaurant last time because I couldn't make it 😤.
I knew there was a SILVEA with GOLD though 💦.
First, GOLD.
The taste is very unique, with a strong rice flavor and sweetness.
It is still delicious 😊.
Well, well, well, well....the bottle is open!
Every time I read this back label, I think, hmmm. I think "Oh yes, that's right...". It makes me think a lot and sympathize with them 😭
However, it's delicious ✨!
I've completed this season's Ebi, and I'm truly grateful for the environment and sake luck that allowed me to do something that is not possible in most cases 🤩.
Next season, I'd rather go for the one I've never had 🤒.
This is a great drink, so if you see it, please get it. Or, if you see it in a restaurant, please drink it without hesitation.
Mmmm, it's so good, so good!
I think you should get it if you encounter it 🤔.
This is the second time I've had the Ginsen ✨Of course, it's extremely good 🐎.
Good evening, SwissySue 🦉.
Is it a comp 😳Congratulations on ‼️ 🎉You said there was only one more species and it came true 👍I have nothing but greatness 😆.
I would love to drink it just once! I haven't even been able to drink outside 😂.
Hey there Pon, good evening 😊.
Thank you 😊I think I have the best luck with sake this year👍Well, thanks to the help of my friends who are willing to help me 😆I really want you to drink it and I sincerely hope we can share this deliciousness 🙇.
We had a bottle of Imi no Black.
Low-polished rice is called "black rice" in sake brewing, and the name is fitting for this challenging sake made with very low-polished rice (80% milling ratio).
According to the label on the back, Black was made for the first time in 10 years. I was intrigued by the fact that it was not exactly how they wanted it to be.
Poured into a glass, it has a slightly yellowish appearance, neither completely clear nor cloudy, but rather a little hazy. The aroma has the usual Imi atmosphere. The first impression in the mouth is the same as usual, with sweetness as the main taste, but the bitterness and pungency that comes immediately after that are probably the miscellaneous tastes that only low-polished rice can give off. The aromatic graininess of brown rice gives a sense of the presence of the rice.
Drinking this wild and rugged sake, you will be reminded of how refined the sake you usually drink tastes. It was also a good opportunity for me to think about many things, such as the significance of refining in sake brewing.
The sake may not have been exactly what the brewery wanted, but it was a good experience for me personally.
Sugihara Shuzo's "Imi Junmai Ginjo Unfiltered Nama-shu".
When the bottle is opened, the aroma is mellow and the sweet, strawberry-like ginjo aroma rises gorgeously.
The first sip reveals a fresh, cute acidity and a very rich rice sweetness and umami.
The acidity is around 5.5 and the sweetness around 4.5, with the creamy sweetness and richness of the light nigori taking center stage in the mid-palate.
When the sweetness fades towards the end, the slightly bitter umami acidity slowly fades away in the throat, creating an excellent aftertaste.
Brand name: Imi Junmai Ginjo Tankoba Unfiltered Unrefined Nama Shu 05BY
Sake Brewer: Sugihara Shuzo Co.
Type: Junmai Ginjo
Rice/yeast used: Ibi no Homare
Rice polishing ratio: 50
Alcohol percentage: 16
Sake meter: Undisclosed
Acidity: Not disclosed
Fruity aroma.
Maybe strawberry 🍓.
Slightly brown.
If you drink it, it's sweet!
Ahh, delicious.
There's also a bitterness and sourness afterwards.
I want to keep drinking it, but this one will be gone soon...
Imi Junmai Ginjo-shu
Unfinished raw sake from the tank
BY6
I received a bottle of white sake.
Among the several types of Imi, the White is a variant brewed with white koji malt as part of the ingredients. White is brewed with white malted rice.
There is a common nuance that we always feel when we drink Sake made by Imi, and it may be the individuality of the brewing water.
It has a strong sweetness that is typical of Imi, but compared to the Blue Label Junmai Ginjo that I drank most recently, which had a rich sweetness and umami, this sake has a slightly lighter flavor, with a sharp acidity that seems to come from the white malted rice added to it.
All of the bottles have been delicious so far.
This season we were lucky enough to get the black and pink as well. I would like to taste each of them to see what kind of personality they have.
Rice polishing ratio 60%, alcohol content 16%, 100% Ibinohomare
It has been a long time since I have tasted Imi. It has a good heady aroma and a nice sweetness that spreads nicely when you drink it. We rediscovered the deliciousness of Imi.
