etorannzyu
Nigori Festival Entry No. 2 🍶.
The bag of the Duke 😁.
If you look at the specs alone, it's the 3rd from the top 👍
Junmai Daiginjyo Nama Sake in Chuo
The sake rice used is Yamadanishiki.
It's too crisp and you can hardly smell the aroma 😮.
It was bottled in May last year and it's an active cloudy sake, so maybe it's completely fermented? 🤣
Both the micro-fermentation and gassiness are strong.
I drank it without mixing the lees.
It has a clear and sharp impression.
Dry and dry 🎶.
However, the acidity is stronger than other nigori sake 😮.
It has a great sharpness and goes well with dishes that are a bit strong 🎶.
If you continue to mix the lees
The sweetness and umami of the rice also asserts itself.
It gives the impression of a mellow sake 😋.
But it's a bit strange that the bitterness doesn't appear with the lees.
The sharpness of the sake is still good, so it is too easy to drink without becoming dull 🎶.
If I dare to mention a flaw...
I wish it was a little more gorgeous when I think of it as a median 🤔.
Maybe it's my fault for letting the active cloudy one age in the cellar for almost a year though 🤣.
Japanese>English
熊谷 朋之
Good morning, etorannzyu! (^o^)
I wonder if the glamour will disappear if you let the active muddy water sit for a year~? (@_@)
I will look again in the fridge. (@_@) I'll check in the fridge again.
Japanese>English
ポンちゃん
Hello etorannzyu ☔.
I envy you because I can't see you in the middle of the festival 😁👍. I'd love to compare the freshly bought one with the one you just bought 😄.
Japanese>English
酒豪
Good evening.
This is the first time I've seen this median 😲.
I have never seen this Akebono before 🌩.
I've been away from Akebono for quite a while now.
I tried to check the specs,
The picture on the label looks like a different sake?
Japanese>English
T.KISO
Good evening etorannzyu😄
No activity ➖ no maturation 🟰 no glamour.
I think this equation is formed. lol 🤣
Japanese>English
遥瑛チチ
Good morning, etorannzyu 😃.
The ooze of the median bag drooling, awesome ‼️
I'm seriously drooling 😁.
I'm absolutely sure👍.
Japanese>English
つぶちゃん
Good morning, Lan 😊.
I'd like to taste the active muddy one 😆😆♪
I always let it age, so I have to compare it with the new one to see if the taste has changed 🤣.
Japanese>English
etorannzyu
Good evening, Tomoyuki Kumagai 😃.
Active sake is inevitable because the yeast is still alive and keeps breaking down the glucose 😅.
I could have predicted this before opening the bottle 🤣.
Japanese>English
etorannzyu
Good evening, Ponchan 😃.
I'll upload the rest of the two bottles as soon as possible👍
I really recommend the O 😍.
Hope you can drink it someday 🎶.
Japanese>English
etorannzyu
Good evening, Mr. Brewer😃.
I fixed the photo😅.
Thanks for pointing it out 🙇♂️
It's originally a minus sake 🤣.
I guess it's a result of the long aging process that accelerated the fermentation process 😝.
Japanese>English
etorannzyu
Good evening, T.KISO 😃.
I guess that equation works 🤣.
I love the idea of aged sake, but home-aging is really difficult 😅.
Japanese>English
etorannzyu
Haruei Chichi, good evening 😃.
This is a high spec gem among the central sacks 😍.
But I have a feeling it's far from its original flavor after aging 😅.
Japanese>English
etorannzyu
Good evening, Tsubu 😃.
If you're looking for the active muddy one, the yellow label that comes out around November every year is the best one 😍.
I'm a person who doesn't often drink it immediately after purchase because I prefer it to be matured 🤣.
Japanese>English