mayu
Heavy and delicious, dry and full-bodied. Gentle acidity and cashew nut sweetness. The taste changes as it goes from chilled to room temperature, so this is a raw sake that will be very different when heated 🤔.
The cap has the words "Edikichi" (みちにしかしかればきち) on it.
Furoizumi's commitment = Yamahai brewing, aging, no added yeast (brewer's yeast), and wooden vat tenbin Shibori. You can feel the brewery's "Edikichi" spirit.
But still, it is scary to have a bottle of sake in the fridge because you can't tell how much sake you have 😱.
Postscript
The third day after opening the sealed bottle, the sweet acidity and umami spread is Wonderful! It's getting mellow and umami, deep and dry and juicy 😍.
Japanese>English
ひるぺこ
Good evening, MAYU. Burozumi looks delicious! I'm sure it would taste even better if it were heated up. I can only buy fire-roasted because we don't have a place to put it. I'm curious to know how you put it in!
Japanese>English
mayu
Good evening, Hirupeko-san. I got both this Furoizumi raw and purple label fire-brewed in a bottle. The raw sake is laying on an angle in the vegetable compartment, with frozen cut vegetables and moved around. I'd like to put it vertically, but it's impossible!
Japanese>English
mayu
Continued. I'm thrilled that it tastes a little better every day than when I just opened it. I'm curious to see what the purple label tastes like, but I'll open it after I finish this one. I get sleepy easily when I heat it up, so I'll try it during the daytime on my days off.
Japanese>English