ねむち
The 2nd Yodobashi Umeda National Sake Festival (3)
The booth of Kabishin in Okayama. The brewer was a pretty good seller, and by the time we left, quite a few brands were sold out.
◉Fish in the shade of a tree
Akebono is a Japanese sake brewed 30 years ago that no one even looked at, but now it is selling so fast that they can't keep up with production. It is made with Akebono rice. Tastes like white wine. Sake degree -30.
◉Satoumi rice Omachi Junmai Daiginjo
A series of sake with the same rice polishing ratio but different yeast and rice. The taste is easy-drinking OMACHI with little wildness.
◉Satoumi Rice Nikomaru Junmai Daiginjo
Aromatic and slightly acidic. The unbalanced aroma and taste are interesting.
◉Satoumi-mai Asahimai Junmai Daiginjo
Strong and fruity.
◉Kabishin Seiryu
Mineral and gentle umami. The sweetness and umami are elegant. A good taste.
◉Kamishin Binchu Nagare Daiginjo
Hard minerality and a firm mouthfeel. A refreshing and refreshingly refreshing mid-meal sake.
Kabishin Junmai
Akebono is used for all the sake in this series. Concentrated and full-bodied.
Kabishin Junmai Ginjo
Sour and tasty, with a refreshing finish.
Kabishin Junmai Daiginjo
The Platinum Award of the 2023 Klamaster. The aroma is gorgeous and has a clean, clean sweetness and umami. The sweetness and umami are clean and clean. More beautiful than delicious.
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