Takashi
After the New Year's festivities, my wife and I are back to our normal home.
But there's still some alcohol left 🍶.
Etsukaijin Kou!
My brother-in-law brought this from Kagawa!
It is made with Hachikan-nishiki and Kumamoto No. 9 yeast, and the alcohol content is a little high at 16-17 degrees!
It's supposed to be light nigori, but it's not muddy 🤣.
Is it too sweet for a Kaijin sake? (Compared to the last Yamahai Junmai)
I wouldn't go so far as to call it a sweet sake, but you can really feel the rice in it.
But you can feel the rice well, it's delicious 😋.
I think it leaves a bit of spiciness on the tongue.
I still have a bottle of Kaijin left, but I'll get to it... 🥳.
Japanese>English
ichiro18
Good evening, Takashi 😃.
It's sad to see the New Year's party with everyone gone 😊The Etsukaijin you brought from Kagawa seems easy to drink if it's sweet ✨I think a bottle is worth drinking 🤩.
Japanese>English
Takashi
Good morning, ichiro18 😊.
Etsukaijinko is not what we call fresh, but compared to Yamahai Junmai, it is light nigori and easy to drink 😋I have already opened 2 bottles for New Year and have another one 🤣.
Japanese>English