コタロー
The sake rice called kinmu is the oldest ancestor of Koshihikari 🌾.
The aroma is like a lactobacillus drink.
When you drink it, it is chili, and contrary to what you might expect from the aroma, it has a savory, grain-like flavor and a refreshing acidity.
It ends with a slight bitterness and disappears quickly. It's amazing...there is almost no aftertaste.
The next day, it is even more crisp.
A freshness like lemon or herbs comes in a flash, then the sourness and bitterness pass by and disappear...just like that.
It's strange, but it's delicious! I just can't stop drinking it.
Yoshida Kurau makes a lot of different types of Ishikawa rice, but overall it is light and refreshing, so it is easy to try. And it is usually delicious.
I opened this on Sept. 9th, so it reminded me of Erle No.13. Wow, I miss it ♬⛵️🏴☠️
Japanese>English
ヒロ
Good evening, Kotaro 😃.
I didn't know that the drawstring is rice 😳.
I'm maxed out on drinking it after reading your review: ❣️ I need to clear some space in my fridge 😆.
Japanese>English
WOM
Good evening, Kotaro-san. When you look at kinchaku from a distance, it has hair like Japanese millet or wheat. Mr. Yoshida, the kinchaku is a classic. It is really delicious, isn't it?
Japanese>English
コタロー
Good evening, Hiro-san 🌙
It's a rice named 🌾! I'm curious 🥳I've been drinking last year's now, but it looks like this year's just came out the other day, so please make room and welcome me ♬♬✨
Japanese>English
コタロー
Good evening, Mr. WOM 🌙
Ew! I see 🌾✨WOM-san, as expected, you know a lot about rice in Ishikawa 😆 I thought the label was different on this year's ver of Kinpu that started coming out the other day 🙌 I'm so glad it's delicious and I want to drink it again 🥳.
Japanese>English