森康央
The first time I get it, I finally got it, Nirvana Turtle!
It has a slight wood vat and rice aroma.
It is clear with a slight yellowish tinge.
The acidity is strong, and you can taste the astringent taste and strongly feel the nama-hashidashi-style of the brewing.
It is glossy and has a sour taste at the back of the throat.
It is delicious, but I think the acidity is too thick. It is a little different from Flaxcat and Yonotori 😉.
I was drinking it with that in mind,
The label on the back says to drink it at 55 degrees and let it cool down 😰.
When I warmed it up, a moderate astringent bitterness appeared after the acidity, and the aroma of the wooden vat escaped from the nose: ☺️
The umami flavor spread on the tongue.
The flavor balance is better than cold sake 🤤I wish I had noticed this from the beginning 😥.
Japanese>English
熊谷 朋之
Good evening, Yasuo Mori! (^^)/
I thought I had this in stock too and read that you warm it up once and then drink it cold. (Д゜゜゜)
It is strange to drink Niimasa warmed up!
Japanese>English
森康央
Good morning, Tomoyuki Kumagai!
Yes, that's right. And the fact that it is made at 55 degrees C. There are certainly other sake brands that do that, but I wonder why they use Niimasa.
Japanese>English