鯉する鴎
It's early and we're almost to 2024 🧐.
As long as my liver lasts? I must try to finish my drinking 🤭 lol
I opened a bottle of my favorite brand, Mimuro Sugi, an unfiltered, unpasteurized, unpasteurized sake 🍶.
The aroma immediately reveals the unique piquancy of nama-shu😱I knew I could expect a lot from this and as I take a sip... the piquancy that runs through my mouth at that moment... is overtaken by the ✨sizzling sensation.
The aftertaste is refreshing and I think the best way to describe it is as an adult rumney juice 🍹😆.
And after drinking one glass, I realized... it was a bit of an oriole 🤭.
Which means...mix it! That's all I have to say 😁.
The stirring and mixing gives it a deeper flavor that fills your mouth: ☺️
This is...delicious...but the image I have of Mimuro cedar is a little bit more beautiful, so this is a totally different flavor! If anything...it's closer to Takachiyo: ⁉️
Well, well...I'm expecting the 2nd day 🥰.
See the picture for the difference between the supernatant and after stirring👍
Day 2: ❗️
Most sakes, you can hardly feel the pizzazz on the second day... but maybe because it was stronger from the first day, you can still feel it quite a bit on the second day 😆.
And the flavor is up⤴️ on the first day and on the second day too😅
Japanese>English