bouken
Numerically speaking, this is a sake that is out of whack in many ways. It's Yamahai, but the nuance is like a lactic acid beverage, like a lactobacillus beverage. A slight gasiness and sourness like vinegar. Very unique. The breweries ask us if we are OK with this unique sake. It's not like an "Akishika" sake.
Japanese>English
bouken
It's a refreshing label, but not a refreshing taste.
Japanese>English
bouken
The same thing happened with the Tamagaku, but I wonder if sake mother Shibori will be a sweet sake?
Japanese>English
bouken
They only pick a few, so the price is more expensive.
Japanese>English
bouken
It's a little bit like the Tamahisaurus MOTHER from the same principle principle brewing company.
Japanese>English
bouken
I just looked at it and it says 1111 check-in.
Japanese>English
bouken
I feel like a rice cider.
Japanese>English
bouken
Sour as a dried plum.
Japanese>English
bouken
The back label says two acidity levels, but the correct one is 9.5 is acidity and 3.3 is amino acidity.
Japanese>English
bouken
I felt like the quirks were stronger than the first day.
Japanese>English
bouken
It's getting harder to drink every day...
Japanese>English