Next, it's raining ✨
I know it's called apple acid, but it definitely has a strong acidity 😆 It doesn't seem to have much of an apple feel to it 😓.
It's more dry than sweet ✨.
Seems to go well with meals 😆.
It's so good 😁.
First rainfall in my hometown of Kanagawa 😊I was curious about it but took a long detour 😑So with that in mind, I opened the bottle. The lid flew off with 💥💥 and vigor ‼︎💦No blowout, followed by light lees stirring 🌀Uptick smells of apples🍎. When you include it, the apple aroma and sweetness still spreads. The light acidity leaves a fruity sweetness and a richness and bitterness that does not linger. It is slightly dry and tangy with a slight effervescence. But there is nothing to eat tonight 😱😱😱I had no choice but to make dashimaki, but it failed 😔😔😔It didn't come together and turned into a loose batter 😂But I mixed some fried minced meat into it and recovered 😤😤The result is something delicious 😋It is ◎ for this sake 🍶. The salt crackers and the guy with a pile of green onions were also good 😚 I could gobble them down with low alcohol content.
Rainfall is my new favorite ☂️
Unlike the apple from the other day, it's very good, sweet and sour with a bit of sourness but still pineapple🍍-like. The pineapple seems to stand out when the temperature settles down: ☺️
I have never heard of this sake before, but now I know about it and it is delicious 🤤.
Really great😊
Rice: Omachi from Okayama Prefecture
Rice polishing ratio: 60% Sake degree: - Acidity: - Amino acids: - Alcohol: 16
Yeast used: No. 7 yeast
Good morning, Mr. Mats 😃.
We had it before 😋It was juicy but crisp 😙 Really! I think the information on Sake no Wa is very useful for sake activities 🤗.
Good evening, Jay & Nobby, ☂️
Rainfall, I really liked it.
I was curious about it at Sake-no-Wawa and have been secretly looking forward to finding a liquor store that sells it 😊.
Red Rainfall Discovery
Comparison of Saitama and Kanagawa
Good acidity, it was still a sake brewed in a sake brewer's yeast yeast yeast.
extensive knowledge
Rice: 100% Yamadanishiki from Hyogo Prefecture
Rice polishing ratio: 50
Brewing water: Ameizan groundwater (hardness: 150%)
Yeast used: No.9 yeast
Alcohol content: 15% alcohol by volume
Sagami tasted sake from Isehara.
The mild and sweet taste is just like nectar.
I highly recommend it to those who like sweet sake! It was a truly delicious sake.
The moment the bottle is opened, it is bubbly like champagne. The aroma is of gentle apples. The palate is overwhelmingly easier to drink than ordinary junmai ginjos, with a slight effervescence and a gentle sweetness that one would not expect from a junmai ginjo. It is dry and has an outstandingly sharp aftertaste.
Amezure - Mizuhashiroku Aizan
Aizan's aroma is given a three-dimensional finish by the mizuhashi yeast.
Overall, it is well balanced and easy to drink without any peculiarities.
This is! It's a very classic sake 🍶, THE junmai sake 🤗.
It's a classic sake, but with a fruity flavor! It tastes like a sake. It has a slight sweetness from the rice, but the umami or bitterness? Bitterness? Bitterness? It has a nice sharp aftertaste 🤗. I would like to pair it with something as a food wine...hmmm 🧐.
How about Dote-ni?
Today is dawn.
Regular hospital visit after work.
As a result, I thought I could afford to be careful opening the bottle since it's my second bottle...
As soon as I opened the bottle, the bottle almost popped and all the bubbles came out at once 💦.
I desperately tried to hold it back until it subsided.
Juicy aroma with a hint of sourness. Mild aroma.
Low alcohol at 8%. Sweet, juicy and citrusy.
The aftertaste is clean. I still like it.
The aroma is almost imperceptible.
When poured, it is amber ✨.
When you drink it, it's so sweet, it's like it's not sake ❗
No bitterness, I drank it in no time 🎶.
Today, I served it with scallops with cheese 💮.
Your favorite level:★★★★★★★★☆☆☆☆
