Miki
Nigori (nigori), sake brewer's yeast, unprocessed yeast
Yesterday, I was disappointed that I could not join the online drinking session of Sakenowa because I accidentally fell asleep while tucking in my bed.
I was going to open a bottle of Shinshu Kamerei Mari label, which was talked about the other day, and I managed to get it because it was re-released the day after takeshon's information＊ I am very thankful*.
And I also bought a bottle of Niidashi Zenshu!
First of all, I drank it cold.
The rice and lactic acidity are powerful*, but the texture is dry.
The texture is tender!
I feel the tremendous whiteness, the taste of malt, and the taste of fermentation.
Then, we used Shinkame's warmed sake maker to heat it up to 45°C*.
The sweetness increased dramatically, and the acidity became milder!
I thought it would go well with Indian curry, so I tried it with it, and it was a match!
Lassi-like role, the sweet and sour taste is in harmony with the spices* This is delicious*!
It is even darker than Kikuhime Nigori, so it makes sense to think of it as a lassi with alcohol in it*.
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マナチー
Hi Miki!
I accidentally fell asleep 😆.
You're doing a very strange thing with the lukewarm sake to go with the curry 😳
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takeshon
Hi Miki 😃
I see you were able to buy the Mari label 👍Miki, you had to come because Manachie was so loud about opening the Mari label 🤣.
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Miki
Hi Manachi* I'm really sorry to hear that.
I'm glad you found a sake that goes well with curry* Manachi-san, if you have any Niida no nigori, please eat curry with heated sake, it goes quite well with curry*.
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Miki
Thank you Taleshon, thanks to you I got my first Shinshu Kamerei in a long time* I'll stay up so I can participate this time lol.
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