A quick review of the 2nd National Sake Breweries' Sake and Talks @ Kyoto Miyako Messe.
Sorry for the consecutive posts 🙇.
The most impressive sake from Maruishi Brewery was a light nigori of Omachi and this Aizan in the same ratio.
I liked the characteristic sweetness that is typical of Nitsugi in the earlier Oumachi, but this Aizan is even more like a clear candy with that sweetness, thick, beautiful and intoxicating. ☺️
The sweetness is strong but also beautifully clear, with just the right amount of acidity and a nice sharpness without being sticky...drunkenness! I was very happy with the result.
Both the light nigorigo Omachi and this Aizan were fresh and vivid in aroma and taste, probably due to the fact that they were bottled and directly pumped raw sake!
For some reason, I personally never drink Ni-Utsuri at home, but this one made me want to try it more often.
A quick review of the 2nd Annual All Japan Sake Brewery Talks and Sake Party @ Kyoto Miyako Messe.
Almost there!
Ni-Rabbit by Maruishi Brewery (Okazaki City, Aichi Prefecture).
We didn't have enough time to drink most of it🥲.
Among them, here is the one I already drank as my list 💁.
It was bottled directly drawn light nigori sake brewed at 55% Omachi rice polishing ratio.
It has all the elements I like already!
The aroma has a straight fruity sweetness like candy, with a lees-derived rice and sake lees feel to it that is intoxicating.
When you drink it, you are tickled by a slight gaseous sensation because it is directly pumped, and it has a soft and gentle round texture that is typical of light nigori.
The attack has a deep sweetness reminiscent of fruit candy.
From there, the acidity is combined with the lees flavor, and the wine finishes smoothly and softly.
Oh, this dark sweetness with a fruit candy feel. ☺️
I still like Ni-Rabbit too!
Delicious ☺️
A variety of rice called Manzai is used at 70% polished rice. It is a carefully brewed, calm, fire-brewed sake.
Manzai is a historic variety that was dedicated at the time of the Taisho era (1912-1926) to the "Otamesai," a ceremony held on the occasion of the Emperor's enthronement to pray for a good harvest and the peace of the country. At the time, the Okazaki area was selected as a field to cultivate Manzai for the dedication at the Omame Festival, and thus this sake rice has a strong connection with the Okazaki area. Its cultivation had ceased at one point, but has been restored after 100 years by volunteer farmers in Okazaki. Although it is a rice, it is considered to have excellent sake brewing qualities and is as good as Omachi.
This is a bottle brewed with a special rice that has a strong connection with the local Okazaki area. We recommend pairing it with savory grilled meat dishes.
Muscat aroma wafting softly in the air. A grain-like aroma can also be detected from the back.
From the mouthfeel, which feels mellow and mild, a full-bodied flavor and a sweetness that extends as if enveloping the palate. The light acidity, slight bitterness, and grain-like nuances give it a complex impression. After swallowing, a sweet aftertaste lingers softly in the mouth, and then fades away nicely thanks to the sharpness created by the acidity.
Red apple, citrus, gorgeous nose.
Zingy, low-flying acidity, rice flavor, near peach seeds, near pear skin, juicy. Light and fluffy, then sweet and sour, then disappearing. I notice a little lactic acidity, a little bitter pungency. Delicious!
It is light, gorgeous, and easy to drink, which gives it a Halloween feel, even though it seems heavy at first. When paired with food, the sake seems to disappear.
When it reaches room temperature, it has a sweet and sour taste, a rich, refreshing taste, a lingering bitter taste, and a sense of fruit.
The second day. Slightly crispy.
This year I could buy it, a wolf in sheep's clothing.
This year it was low polished Aizan rice. Sake rice diamond, sweet and juicy, I was informed that rice used for Daiginjo can be made into this kind of sake if it is not polished too much. 🐺.
Sweetness like Aizan at first, but the bitterness that comes later is irresistible. 🌾
The annual Ni-Hare challenge sake is both delicious and interesting. 😋😋😋😋😋
