たけるパパ
This is the first time for me to drink Nabeshima by Tomikuchiyo Shuzo, which I purchased from Mashidaya.
It was produced in February 2025.
It is a junmai ginjo, and the rice used is Tajima Gouriki, the grandfather of Yamadanishiki.
Rice polishing ratio is 55%.
The alcohol content is 15%.
I was told to be careful about opening the bottle, but maybe it was because it was well chilled or because I let it sit too long😅😅The bottle was opened without any problem.
The aroma is like grapes, green apples.......it's fresh.
When you take a sip, there is no gaseous sensation and the sake seems to be slightly thickened. The mouthfeel is light and smooth. It has a sweetness, but it is not harsh.
In the mouth, the umami of rice and gentle sweetness spreads quickly. The sweetness spreads in the mouth, and then a sharp bitterness finishes it off.
While the refreshing sweetness spreads in the mouth, the sharp bitterness accentuates the deliciousness of 🍶.
Tajima strong, quite delicious 😋.
If I could feel the gasiness, would I have been able to taste the deliciousness with a different palate? That is the only regret I have.
I will save the pleasure for the next time.
Japanese>English
ジェイ&ノビィ
Hi, Daddy Takel 😃.
Sometimes you let it wait too long in the fridge 🥲 and the 🥲 pounding opening💓 is scuzzy... 😅.
We've had that happen to us before with pots and pans 🙄.
That's true, you'll have to wait until the next time 🤗.
Japanese>English
たけるパパ
Thank you for your comments, Jay & Nobby.
I guess everyone has to wait too long........ I'm learning something😅.
I will open a bottle of Nabeshima as soon as possible next time.
Japanese>English