ymdaz
I came across this one that I was kind of curious about, so I bought it.
This is the second type of NIIDASENCHU I've bought!
3.33 is three-stage brewing + the fourth stage is 1/3 steamed rice. 3+1/3 if.
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3.3
I'm going to drink it while thinking that it's not important 🧐.
60% polished domestic rice, 15% alcohol by volume
No additive yeast, brewer's yeast
I can't imagine what it tastes like at all😅.
Remove the aluminum cap and you'll see a cute frog 🐸😍.
No opening sound when the crown is removed
The color is a pale yellow when poured into a glass
The aroma is a complex aroma of the sake brewing process.
However, it also has a little bit of a twang to it 😅.
In the mouth, it has a smooth and smooth texture for a nama sake.
The taste is soft sweetness... no, acidity... no, bitterness... still, acidity... no, umami😅.
It's hard to describe the taste, but a different approach would be to say it's thick ‼️
You can enjoy the sweetness and umami of the rice and the complex good aroma, which is different from the modern and light taste!
Modern Yamahai might be a bit close...
I drank it cold, but it was a delicious sake that makes me want to drink it warmed as well 😉.
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