ymdaz
It's sizzling hot again today...
36℃🥵 in Tokyo too
I thought about continuous shuwashu, but
But since the side dish is Chinese stir-fry with green pepper
I decided to have a cup of rice wine with a strong taste (as it should be): ❗️
This is the first time to drink Kojo-nishiki, which I believe is the only sake rice produced by Nishida Sake Brewery.
It has a soft, full, mellow flavor.
I heard that only a few of the Tasake are produced.
The purple label is cool 😎.
50% polished Koshiro-Nishiki, 16% alcohol by volume.
When the aluminum cap is twisted tight, the opening sound is silent.
The top aroma is of honey apple.
It also has a lactic acidity, which is typical of rice wine.
When you drink it, the mouthfeel is a little sweet and tasty.
There is a sourness that is typical of tashu and
The rice flavor is indescribable.
A little bitterness after a little bitterness.
It's a little bit bitter after a bit of a tangy taste.
Jyushidai has a future in sake
Tasake has Kojo-nishiki ‼️
Japanese>English