アラジン
Eikoufuji.
I don't know how to look at it quickly pin⚪︎n😁.
I wonder if everything is ok😅.
To get back on track, this Junmai Daiginjo Unfiltered Harajuku is brewed with red yeast which makes the sake red.
It looks like this, but there is no gasiness.
The sake rice is 100% Haenuki, a common rice for rice.
The sake has a threatening Sake Degree of -58😳.
The acidity is 7.3, not as high as Mai-bijin, but not bad either!
After being so sharp in so many ways, it comes full circle and settles down.
The appearance is crystal with a light pink tinge, like a pale rosé wine.
The aroma is sour plum, plum wine, and apricot wine-like.
The aroma is a thick sweet-sourness that cannot be hidden.
When you drink it, it is still extremely sweet and acidic with a plum and apricot liquor feeling.
From the mid-palate, the refreshing acidity leaves and it becomes a little lighter, but it does not have a sake feel.
Quite interesting and in a way a terrific experience.
Another customer of CHUIN said, "It's a pin⚪︎n without bubbles!" but I've never drunk enough pin⚪︎n to be able to talk about it, so I'm not sure about that part 😌.
To be honest, I don't have the courage to drink it at home, but I got a good opportunity to experience it for my tongue 😁.
If you don't usually drink sake but like plum wine or apricot wine, I recommend it 🍶.
Japanese>English
bouken
Good evening, Mr. Aladdin.
I like Eikofuji so I bought it without thinking about it, but it has a strong peculiar atmosphere 😅.
I'm going to try it with the intention of drinking Mai-Bijin 🫡.
Japanese>English
アラジン
Good evening, bouken 😃.
I love Eikofuji too, but this was a feeling I have not experienced very often! But that is also intoxicating😁.
I'm looking forward to check in and see how bouken legend tastes it 🙂 Holder!
Japanese>English