bouken
I tasted and purchased this drink just the day that Sake Run posted this drink.
The person in charge at the tasting said it was a limited edition for our company, so I guess only liquor stores that deal with a wholesaler called Iida get it in stock.
The aroma is a unique aroma like that of a traditional sake yeast yeast yeast yeast.
The aroma is a little refreshing, sweet, and has a pronounced acidity. When it gets close to room temperature, you can feel the creaminess.
My impression from the tasting is that it tastes better if it is not cooled too much, as the depth of the acidity expands.
I wonder if the depth of flavor and creamy nuances are related to the butteriness that Mr. Sakeran mentioned.
I'd like to try the aged raw sake, too.
It's been four days since I opened it, and I think it's getting sweeter.
It's been a week and I think I like it better than freshly opened. It's easier to drink.
Japanese>English
さけラン
Oh?
You're drinking 😆✌️
Good morning, bouken 🌞!
Creamy" is good! Yes, yes!
I wonder if this unique peculiarity is a characteristic of flat polished rice 🤔?
Japanese>English
bouken
Good morning, Mr. Sakeran!
My guess is that the combination of the yeast and No.7 yeast (Masumi yeast) gives it a unique nuance 🤔It has a different atmosphere from other companies' yeast 🤗.
Japanese>English
さけラン
Oh✨
I see what you mean! I see what you mean ☝.
It's true that if you're offered a few different kinds of blinds, the big seven might be able to sniff out the unique ones 😇.
Japanese>English