Last of the day.
Ihyakumangoku.
The wine has a solid umami taste from the beginning to the middle part of the bottle.
The lingering umami richness comes through slowly.
The first day I opened the bottle, the acidity was strong.
Oh, refreshing and delicious ✨👍
On the third day, the acidity is muted
and a mellow sweetness emerges.
Oh, delicious ✨👍
I'm happy with the result, a sake that can be enjoyed at any time of the year 😆.
Junmai Unfiltered Nama-zake
Made with local Maizuru Gohyakumangoku rice and fermented at a low temperature comparable to that of Daiginjo.
It has a soft mouthfeel with a hint of banana and a clean aftertaste.
The aroma is discreet yet fruity and refreshing. It tastes like apples.
The taste is also fruity.
Good sweetness and flavor.
The acidity in the aftertaste is addictive.
Ikegumo Junmai Ginjo
Gohyakumangoku
It has a sense of maturity.
The color is a true amber tic.
Sweet aroma, candy and honey-like.
When you drink it, there is an unexpected bitterness. Then, sweetness and deliciousness come. It also has acidity.
I would like to match it with hot pot dishes.
My first brand 😁.
It has a good acidity.
Perfect for summer 😆.
I feel like I love this so much ✨
The lid blew off in seconds😅
It didn't blow out though.
It was still shrieking and chilling when I poured it into the glass.
It was chili.
A brand I want to repeat next year.