Rice polishing ratio 50%.
Alcohol 16%.
Participating in the Aomori Sakura Marathon,
While eating Kuroishi Tsuyu Yakisoba after enjoying Aomori, I found Narumi Brewery just across the street from the restaurant.
Slightly thickened
Low acidity
Slightly strong umami
It is delicious today, too!
I bought some dried sardines at a roadside station.
The last of the day.
This is also right after opening the bottle..!
The gorgeous aroma is intertwined with the richness of the umami.
From the mid-palate to the back palate, the spicy richness mingles with the aroma.
Inamuraya Kasumi Nigori.
This is Hanafuki🌾 sake🍶.
The top aroma is sweet with the aroma of koji mold and cooked rice.
The first sip is mildly sweet with a hint of nigori.
It has a slight spiciness with a hint of nigori, which gives it a sharp kick.
It was a refreshing and crisp sake that is typical of Hana Fukietsu ✨🙂 It was delicious!
It was delicious ✨🍶.
I hardly smelled the aroma until I drank it, but when I sipped it, it was sweet and rich. The mouthfeel was also gentle, but the smell of alcohol followed afterwards.
It was an interesting sake with complexity and depth: ☺️
I rather liked it 🎵
The last sake was consumed at Sake Bar Nami in Akashi City.
It is a very limited sake available only at the brewery.
The aroma is moderate. It was said to be dry, but it had just the right amount of sweetness and above all, an overwhelming freshness, making it a dangerous sake that I could keep drinking. I found another delicious sake 🌈.
