I liked it so much after my first drink in November that I immediately opened a repeat bottle.
Last time I had it well chilled, but this time I had it at room temperature and warmed up.
At room temperature, the bitterness was more pronounced than the sweetness, but when heated, the bitterness disappeared and the acidity took over, making it easier to drink.
Personally, I prefer to drink it well chilled.
I thought I'd try a sake from Tohoku, so here it is today.
It is made from an original sake brewing rice called "Shin Toyokuni".
I wonder if they named it Shin Toyokuni after a fantastic rice called Toyokuni, which is only used by Chiyotoshi in Yamagata, and grown in Fukushima.
Kind of like Kenaiyama 🤔.
Slightly effervescent with a hint of orikara or light nigori.
It has a sweet aroma and the moment you drink it, it's sweet but instantly comes with a unique flavor and bitterness. As it says on the back, it may be the one and only 🤔.
Not only the bitterness, but also the cemedine and chemical taste may not be my favorite type.
If you drink only the supernatant, the bitterness is lessened and the sweetness increases.
Good evening, bouken🦉.
It gives me a warm feeling to know that you are leaning on Fukushima sake 🥹I hope it continues even though it's tough for all the breweries 🙏.
Hello Pon-chan ☀☀☀☀.
This week, I saw a lot of programs introducing the disaster areas of Noto and Ofunato, and I thought I had some in the fridge... so I opened a bottle 🤗.
I hope that as many breweries as possible will be able to support the victims of the Great Hanshin Earthquake because there were many breweries that closed down due to the lack of support.
☀️
The label is pure white and the endorsement is simple.
Not much information available, but the master told us that it is brewed with white malted rice and aged for one year 🤔.
It starts with a firm sweetness, followed by a sour aftertaste 🤗.
It was powerful and went down as it tasted 💪.
It had just the right amount of sweetness and spiciness, and was deliciously refreshing.
I usually serve it well chilled in the refrigerator, but this time I served it at room temperature or chilled.
Alcohol content: 16%.
Rice polishing ratio: 55
Rice used: 100% Aizu Gohyakumangoku
I recognize the sweetness, but I have never tasted anything like it before, and I don't know how to describe it, given my lack of vocabulary.
I don't detect any acidity, and the bitterness is something a little different.
How will it feel or remain the same after the second day?
I would like to give it some time.
Alcohol content: 17%.
Rice polishing ratio: 60
I love drinking Sagaminada nigori.
It was gone in a second.
I went to my usual Mr. Ohbuchi to get another bottle.
One more bottle of something... oh wow...
The sake you posted on your instagram...
I drank it...
First the top clear... hot... sourness from behind...
Maze maze... hot... sourness...
Once again ‼️... suddenly light sweetness... then
Soooo... light ‼️... delicious 😋
I finally came across a Ura-Toyokuni that I had been wanting to try for some time.
I had it by itself, and while it is a junmai sake, it is a very tasty sake with a rich sweetness and just the right amount of bitterness.
I would like to try the other Toyokuni as well.
Alcohol content: 17%.
Rice polishing ratio: 60
Melon-like fresh sweetness and acidity spread at a tremendous rate.
While retaining a deep umami, an austere bitterness follows and is quickly snapped off at a good length.
Fruitiness reappears in the aftertaste.
Broccoli grilled with cheese, whale
Sashimi with hash browns. 😋
Uekiya Shoten hanpukai September. 😫
Next up was Saito Farm's drink comparison. 😓
This one has a more pronounced sweetness? 😓 feeling.
but honestly, I don't know. I don't know 😫.
But if you compare it with lukewarm sake, I thought this one was inferior.
I felt it was inferior to this one. （I was worried about it and drank it while I was worried about it.
I was drinking it while worrying about it, and then it ran out.
I was worried about it, but it ran out. 💨😪.
I wonder if I will be able to wake up at 2:00 am tomorrow and leave.
I'm worried if I will be able to wake up at 2:00am tomorrow and leave. I'm not sure I'll be able to wake up at 2am tomorrow and leave.
Good morning, Hanapin 🐥.
Eel, whale, and feast series 😻And it's served lukewarm! I know you must be having some trouble with it, but I bet it was so good that you lost it 😊.
Fukushima, take care and enjoy 🎶.
Junmai Ginjo🍶Natsukasumi Light Nigori✨Ihyakumangoku from Fukushima Prefecture🌾.
I thought it would be a refreshingly dry summer sake, but it was a bit dry. I thought it would be dry, but it was a bit dry. Umami, spiciness and bitterness. It's a greeful type of sake. The label is different in that it reads "Aizu's specialty squid and carrots".
Aizu Kitakata Ramen Aikizuna @ Jujo 20240607
I'm drunk and usually enjoy myself making terrible typos, not writing sentences for others to read.
I try to make sure that the photos are in the correct order, even when I am drunk. What I want to say is that the colors are wonderful.
Go hakko and then tea. Not to show off my thin knowledge that darker ones are used because of preservation. It's an intriguing color for me. If it is this shade, it is not sweet, but then, what kind? The pleasure of drinking with such imagination.
No, I'm bound to drink sake in its original state again. It was really a delicious day today, and I thank you.
