On this day, there were two types of Nabeshima and natural sake in the all-you-can-drink!
I had the cloudy sake, so I'll have the other one too!
Since it's a sake yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast!
Kushiyaki skewers were served again!
This is the sake for hot skewers 🍶!
Knowledge
Rice used: Toyonishiki
Rice polishing ratio: 85
Yeast used: No additives
Alcohol content: 15
Kamayaki is served!
The sake is all-you-can-drink, so let's be a little adventurous!
Droopy cloudy sake!
The fish was served by turning the head over and loosening the meat a little at a time!
extensive knowledge
Polishing ratio 85
Alcohol level 16
Nama yeast, no additive yeast (brewer's yeast)
Reunion after four years
extensive knowledge
Alcohol content: 15%.
Rice polishing ratio: 60
Ingredients: Rice (domestic), rice malt (domestic)
No processing aids, enzyme agents, etc., which are not required to be labeled, are used.
I look forward to Melon 3.33 every year. It was a shame I missed buying it this year, but I was really happy to see it again at the event.
It has a gentle, straightforward flavor of a sake made with a "sake yeast" (生酛) brewing process & no added yeast. It has a soft aroma reminiscent of ripe melon, and the balance of plump sweetness and natural acidity is very pleasant and light on the palate, making it easy to drink.
As the name "3.33," meaning "1/3 step" of the four-step brewing process, suggests, the sweetness is moderate and refreshing. It has the juiciness of unfiltered sake, but with a natural finish that makes one feel relaxed. It was a bottle that reminded us once again of the appeal of natural sake.
As a lover of melon flavor, this sake is not to be missed. I bought it in a bottle. Before I bought it, I had read everyone's comments on Sake-no-wa, so I was able to eliminate my excessive expectations of melon flavor beforehand.
When I drank it, I certainly didn't think it was melon. But it is very tasty with a good balance of flavors as a sake. It had punch and gentleness. It's good!
⭐️3.9
The aroma is fresh, including sweetness.
As the name suggests, it ends with melon-like sweetness and a refreshing acidity that is not too strong.
It is not as sweet as I had imagined and is easy to drink.
I would like to try the "Odayaka" series from the same brewery as I am also interested in it.
Niida Shizen Shu Shu Nigori.
The cloudy white color is still great.
The Kamichumi has a fermentation aroma with a firm graininess.
In the Hontobikai Inoguchi, the Kamichumi has a slightly yellowish cloudy color, and although it has a pouty mouthfeel, it is smooth, soft, and thick, with acidity and a complex, grain-derived flavor and sweetness.
When you mix in the thick oli, the taste is quite thick and heavy on the palate, but the sweetness is moderate, and the tangy sourness that comes after the gentle umami and moderate sweetness of the rice is also good.
A light bitterness comes in the aftertaste, and the lingering astringency resets what you eat.
I love the taste, which would go well with croquettes with cheese.
I like to warm it up by heating it up!
The acidity becomes more spiky at human skin, while the acid spine softens a bit when it is heated up to the top of the bottle, and the alu feeling comes out slightly when it is heated up to the top of the bottle, but it becomes more smooth and smooth.
If you go to the top of the bottle, it will be more smooth, but you will get too much alu feeling.
And it is also great when heated!
Personally, I prefer cold sake, cold sake, and hot sake!
It is still delicious!
Nigori (nigori) sake with a smooth, toasty texture. The sweetness is weak, but it has a rich, thick flavor, acidity, and umami. Despite its richness, this sake has a sharp taste, and the latter half of the taste disappears without a hitch, making it a non-tiring sake.
