ねむち
The 25th Hankyu Brewery Festival [2nd half] ⑨
The booth of Nomushi.
The strong style of Nomushi is almost full of 1.5 liter bottles. There was only one type of Yongo bottle, and 900ml bottles of unfiltered nama-shu (raw sake). The sake is brewed during the cold brewing period from January to March. It is brewed once a year from January to March during the cold brewing season.
When I told him that I drank it at the Shikoku Sake event at Osaka Dome, he said, "Well, let's try a new one while reviewing it," and we tasted it.
All of the sake was 60% polished, which was true according to the labels on the back.
Junmai Ginjo
A very robust flavor, with a bit of maturity. A little bit of maturity.
A classic strong style sake, with a great flavor even when chilled. Delicious.
◉Honjozo dry sake
A very dry sake. A good sake to linger on for a long time.
◉Honjozo sake
The nose has a strong, punchy aroma, with a hint of alcohol. The sake has a punchy, punchy taste and sweet umami.
Junmai Ginjo Unfiltered Nama Sake
Another chocolatey sake. The alcohol content is 17%.
◉Ginjo Unfiltered Nama
Chocolatey and alcoholic with a kick.
◉KUROMATSU NOMUSHI
A classic sake. This is my favorite.
This is my favorite sake, a strong style sake from start to finish that doesn't pander to trends.
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