アラジンToday's last sake is Shinshu Kamerei Miyamanishiki Unfiltered Nama-zake, which was opened on the third day.
We received the same 🐢 Miyamanishiki at the end of last year, and we wonder if there are any changes after 3 months of ice-temperature storage.
The aroma is fruity with a hint of ripe melon and apricot.
At the end of last year, I also detected volatile aroma of isoamyl alcohol, but this time I did not.
I wonder if the difference is due to the change of opening the bottle or thanks to the ice storage period 🤔.
On the palate, there is a slight gassy dustiness, while the rich fruity sweetness and ripe-feeling acidity spread out in a fresh way.
From the mid-palate, a clear umami seeps through, and from the sweetness and umami, the acidity expands and finishes with a whimper.
The pleasant lingering aftertaste is long and gentle, as is typical of nama-shu.
The lingering aroma is long and pleasant, as is typical of nama-shu.
As you drink more and more, you can detect a slight bitter nuance.
After all, 🐢 is delicious.
Miyamanishiki is being talked about as a "Miyamanishiki Strikes Back" after Kuroemon XVI's Miyamanishiki won the Champion Sake at the IWC in 2023 😁.
It was very tasty, thanks for the treat 🍶.
Japanese>English
ヤスベェHi Aladdin 😀
I went to the bar on Saturday for Shinshu Kamerei because there was information about the opening of the bottle, but there were so many good sakes that I couldn't decide which one to try 🤣.
I wanted to drink Gassan, but I was satisfied with Bishu no Sekkei and Kangiku after a long time 🤣.
Japanese>English
アラジンHi Yasubeyesan 😃.
From a sake novice like us, chuin's lineup is all fascinating and eye-catching ☺️ and with the owner's commentary 🍶.
Thank you for your continued patronage 😁.
Japanese>English