Hori
This is the last of the five Kabutomushi we caught this summer. The final bottle is a Mimasu Kabutomushi, a directly pumped oriki-barrel.
Although we did not consider winterizing it, we opened the bottle believing that it will be released again next year. With this bottle, we have the luxury of drinking Kabutomushi every month from June to September.
Even though it was every month, it had been more than a month and a half since I last drank it, so I was able to taste it again with a fresh mind.
Kabutomushi is still delicious.
It has a light taste with a sharp acidity. The low alcohol content of 14 degrees Celsius also helped to keep the cups flowing one after another. I rarely finish a four-pack in one day, but I did today.
I heard that next year the sake will be made using the "ikuhashi" method, so the atmosphere of the sake will be a little different. It will take more time to make the sake, so I wonder if the production volume will drop. I am looking forward to and supporting Senkyoku's return to Edo, although I have some misgivings.
First of all, I will be waiting with great anticipation for this year's snowball to be switched over to the sake brewing method.
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ジェイ&ノビィ
Good evening, Hori 😃.
Yikes! 5 rhinoceros beetles is awesome 🤗 in sakewa season record 🤔.
How will the Senkori change? Looking forward to it!
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Hori
Thank you for your comment, Jay & Nobby♪
I was driven by a mysterious sense of mission and found myself with 5 😅It was a happy miscalculation that we got a special order from Mimasu 😅In fact, I also bought an Akatombo that day, so the next fun thing is coming up soon!
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