コタロー
I couldn't resist buying this super-rich nigori sake made with high-temperature yamahai fermentation.
The aroma is sour lemon🍋 with a hint of lactic acid too. Probably a 🫶-type one, this. When you include the top layer, it's fizzy creamy lemon🍋 with a very subtle hint of cheese🧀. Not enough to be bothersome. When mixed, it's fluffy rice and an even richer creamy lemon. It's a strange taste, but delicious.
However, the sediment is way too thick and sticky—it doesn't come up even when stirred. It's not like doburoku, with big rice grains and a smooth porridge-like sediment. This is more like clay—fine-grained and cloyingly sticky. It's just intensely rich all the way through!! But the carbonation and acidity make it refreshingly drinkable. It's got a flavor that's somehow addictive.
Japanese>English
ichiro18
Kotaro-san, good evening 😃 Oh my! What a charming nigori you're drinking here 😍 Kidoizumi-san's aged sake is like that too—the acidity is quite sharp, isn't it? 🍶 It's so smooth and sticky, like clay 😍 I'm really curious about it.
Japanese>English
まつちよ
Good evening, Kotaro-san🍶 Another rare find🫶, huh? Right now, the only place in Tokyo where you can buy Kidoizumi is IMADEYA, whose main store is in Chiba, right?
Japanese>English