Almost colorless and transparent. Fruity aroma reminiscent of passion fruit and guava. The intensity of the aroma is medium. Light, bubbly, sweet mouthfeel with a slight effervescence. The finish is medium with a hint of astringency reminiscent of grapefruit. Smoked sake.
Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
(My impression after drinking it)
It looks slightly yellowish. Just by opening the bottle, the aroma of fruity apples overflows. In the mouth, it has a sweet and sour taste that slightly stimulates the tongue. The lingering taste is bitter and quite sweet. This is too sweet for me. I think it is definitely an ethyl caproate ginjo aroma. What yeast is used? I checked and it seems to be Association No. 10 foamless yeast No. 1001. I did not taste any rice flavor, but it was full-bodied. I was surprised to find the sake degree +1.0, but when I drank it on the third day, I was surprised to find that the sweetness had settled down and the taste had become more balanced.
Producer: Hachinohe Kind (Aomori Prefecture)
Rice used: Hanabukiyuki and others (Aomori Prefecture)
Rice polishing ratio: 65
Alcohol percentage: 16
Fermentation : Kyokai No.1001
Sake meter: +1.0
Acidity: 1.6
Amino acidity: 1.2
Volume: 720ml
Price: 1,672 yen (tax included)
Thank you for the complimentary message, Uchi~'s super~ryu. Please don't put too much trust in this chart as it is a comparison chart with my own stupid tongue. Thank you very much for your compliments.
It is slightly sweet in the mouth, with a bit of bitterness and a little bit of stimulation (so it is refreshing). The taste is slightly sweet, with a slight bitterness (so it's refreshing). The taste between the two is quite strong, and the aftertaste is tightened by the bitterness. It goes well with various snacks. 👍️
This is the first time I have tasted this sake. It has a grape-like aroma and is sharp and dry. It is a sake that you may like or dislike very much. It was neither good nor bad. Sorry for the fans.
Rice: Omachi
Rice polishing ratio: 60% Sake degree: +6 Acidity: - Amino acids: - Alcohol: 16
Dom Perignon today!
Hmm?
I have never had a real Dom Perignon.
I will have a Japanese "Dom Peri".
It's like the muddy sake from Momokawa that I drank before.
It is very smooth and has a good amount of sweetness.
Oh, I feel strawberry flavor.
Sake spirit is 11 degrees, so I can drink it more and more.
This is good🙆
Sometimes it's good to drink something like this.
thanks Awanoya Sake Shop (Iwaki:Taira)
Good morning Bunzu-san 🌧️
It's not "domperi" but "domberi" 😊.
I heard that nigori sake is called "Dombee" in the Hachinohe dialect, and the name is a play on that.
#Omachi
#Sakeya Manryu Limited
Jokku" came out with Kaiun.
Mutsu Hachisen is a popular sake from Hachinohe, Aomori, and it is delicious.
This one is also refreshing and went perfectly with the tuna sashimi 😋.
Rice used: General rice produced in Aomori Prefecture
Rice polishing ratio 65
Alcohol content 11
Sake degree -50
Acidity 3.4
Junmai nigori sake brewed with red sake yeast and Association No. 10 yeast.
The natural sweetness of the rice and the refreshing acidity of the rice are daringly emphasized, resulting in a strawberry-like aroma and a light, refreshing taste.
With a sake degree so negative
I thought it would be quite sweet.
It is not too heavy, but surprisingly modest and elegant sweetness.
It can be enjoyed as a mealtime sake or on its own, of course.
As described, it is pleasantly light and easy to drink.
It's super tasty. My favorite.
The spoils of a trip to Aomori.
Displayed wrapped in newspaper, one can only hope for more.
No filtered, no flame, no water added.
When we opened the bottle, it tasted just as we expected. We were very satisfied.
Good morning, Matchy 🌞.
Ryo Kuu's newspaper is delicious 😋.
I thought about it when I drank Hakutsuru's Newspaper a while ago, but the contents might be the same 😅.
Otona no Shugakukyoku (School Trip for Adults) Aomori - The last installment!
We started at Sangayu and went all over the place!
At the end of the trip, we went to Hachishoku Center
We bought some souvenirs and ate sushi
and drink some sake (sake) and take the 🚄 back home!
It was a lot of fun, I'll be back!
Manachie, this time it was a conveyor belt sushi.
I'd like to buy some ingredients and have Robata-yaki next time.
I'd like to have a Robata grill next time 😄.
NOCHI, the eight food centers where you can find anything you need,
I bought dried herring and kelp and boiled them at home.
It's so good, I can't get enough of it. ❗️
