ヒロ
☀️
The label on the front is a small circle ⚪️
It has a frame on it.
It's sake 🍶.
It's not too sweet, but it's smooth sweet 😁.
It leaves a caramel-like sweetness in the mouth 😚.
Occasionally feels tingly on the tongue, but no carbonation. I wonder what it is 🤔
It goes down the throat nicely and is light for a sweet first drink 🤗.
Japanese>English
まつちよ
Good evening Hiro 🍶.
I also drank this last year😊.
I wonder if the tingling sensation on my tongue is the roughness of the so called new sake 🤔.
Maybe my tongue is sensing the carbonic acid component made by the yeast that has not yet appeared as 🫧... 🤔.
Japanese>English
ヒロ
Hello, Matsuchiyo-san, ☀️
I see what you mean about the carbonic acid component made by the yeast 😄 I agree with ❗️
I wonder if there are some subtle adjustments that make it not all the same in other sake 🤔.
Sake is very deep 😆.
Japanese>English
ジェイ&ノビィ
Hi Hiro 😃
Dokurakura! I want to drink it but I haven't encountered it 🥲I selfishly had an image of red-orange label with heated sake 🍶 which is delicious 😋, but 🤔 I see there is also this kind! I'm learning 👍
Japanese>English
まつちよ
I noticed on Chochin's social networking site that most of Chochin's raw sake is shipped after about three months of aging after pressing, and the only Sasanigori that is shipped after one month of pressing is very rough and tangy.
I think the difference is whether they let it settle down or not.
Japanese>English
ヒロ
Hi Jay & Nobby😄
It's a sad drink that I'm curious about but can't come across 🥲.
I guess I'm a store drinker myself, so that's why I was able to come across this drink 😆.
It was a momentous encounter though... 🤣
Japanese>English
ヒロ
Thank you for sharing this information, Matsuchiyo 🙏.
I see 🤔❗️ that you are calming down the fermentation in the bottle 🤔.
I now understand what you mean by the expressions "rough" and "calm" 😆.
Japanese>English