Green bottle with black label
I don't know what kind of sake it is because it is written in horizontal characters.
The endorsement says "Shiraoi".
Nama sake, fresh!
A comparison of two very fresh sakes!
knowledge of the sake
Polishing ratio 55
Rice used: Yume-Ginko from Chita Peninsula
Alcohol 16% to less than 17
Acidity 1.4
Sake meter degree +3
Amino acidity 1.0
I had it warmed.
Good balance, richness of cocoa, corn tea, rice bran, smell of cooked white rice. Umami sweetness with a hint of mirin (dried sweet sake).
Sake made from a food rice called Mineasahi.
Cold>acid, miso-like richness. Hidden fruity. Red malted rice. Rice bran, minerals. Yeast, like after eating bread.
Warming up>Adds umami. Mirin dried rice with apple juice. The richness that remains in the mouth.
5-year bill
Cold>Aged aroma. Mirin-like. Refreshing and refreshing.
Warmed: Umami, aroma of mirin, sweetness, and savory aroma. Sense of malted rice.
The aroma is like ground sesame and the richness is like cocoa.
white tanuki label
The label is retro and cute.
Acid, lactic acid, gassy, fruity strawberry-milk, pineapple, savory flavor. Fruit sweetness and acidity. Twisted umami.
Guimara label
Tart. Alcoholic, rice bran, dark and twisted flavor like sake lees. Aroma like roasted sesame at the end. Gentle sweetness like umami and 🍡 dumplings.
There was a tasting and the brewer recommended it.
This sake is brewed from "Wakamizu" sake rice from Aichi Prefecture.
It is an unfiltered unpasteurized sake, and you can feel a slight carbonation when opening the bottle.
When you open the bottle, you can feel a slight carbonation.
The umami taste that comes in a big rush is very good!
It has a nice sharpness and was soon empty.
It was Hakuraku, a common sight at Fukurokuju-san and this, no Ie, san. This one
As expected, this was another heavyweight sake!
It is quite a tough sake!
With this and Takatsuna, it is inevitable that we will be down for the day!
Let's change the theme a little from here!
a little bit of knowledge
Alcohol content --- 17-18 degrees
Sake degree --- +12
Acidity --- 2.3
Amino acidity --- 1.4
Rice polishing ratio --- 75
Rice: Gohyakumangoku and processed rice
At the Autumn Sake Festival hosted by ZIP-FM.
(1) The first drink.
Umeshu (plum wine)! I thought it was plum wine, but it was sake.
I thought I was asking for plum wine, but I pointed to the plum wine, completed the order, had my picture taken, and drank it. I was still sober at that time, wasn't I? 🫠()
At any rate, it has a great plum wine feel. (preconceived notion?).
But it's not sweet sake, it's beyond fruity, it's plum wine()It's a strange taste and it was delicious✨.
Just between you and me 🍶.
I had so much fun at the sake festival in July that I went again this time 💪.
I had so much fun at the Sake Fest I went to in July that I went to this one too 💪 This time there were a few of my favorite breweries there too!
I'll be sure to look back on each day one by one✨
Good morning, Mia 😃
So you were the one who pulled out the plums from Hakurobai 😆.
Sake festival is a lot of fun 🤗It's a nice season now that the heat has eased up 😊I'm looking forward to the rest of the story 👋
Good morning, Jay & Nobby!
Funny that I didn't mean to ask for no plums 🤔w
The weather was beautiful and we had too much fun, so I'll post the aftermath over the next few days: ☺️
