Miki
Jikin Tokubetsu Junmai Unfiltered Nama
Oyama dungeon, where it was found*.
It was served in the Hanayake (flower-cooled) style.
The aroma is like a young melon.
The attack is mild and smooth, and because it is unfiltered, it is slightly effervescent and sparkling.
The sweetness and richness that fills the mouth on the first sip is delightful* I thought it was more delicious than other sakes because Jikkomai is able to express the beautiful richness so well. Also, the refreshing acidity that passes through the mouth is invigorating＊ and the sharpness is also good＊.
Heated to 45°C in a warming sake maker. Fine bubbles stand out because it is a raw sake.
The sweetness and richness spread further without a sense of alcohol. Even when warmed up, it does not have that bloated feeling of alcohol, which I think is also amazing＊.
I thought that sashimi was the only way to go, so I prepared mainly white meat! That's right, it goes well with it*.
It's the perfect evening drink＊.
Zeke Jikin*.
I also want to drink the special junmai with a little bitterness.
Japanese>English
honda
Miki-san Sieg Jikkai
I've never tried heating it up.
I've never tried heating it up, but I have some leftover that I opened remotely the other day, so I'll give it a try 👍️.
Japanese>English
ゆかちん
Miki, good morning 😊Oyama dungeon, you put everything down so casually! And I was thrilled to see it ✨you were lucky ✌️.
Japanese>English
Miki
honda, good morning* Please try heated sake. It's also fun to have a warm sake like Kaze no Mori's Alpha 5.
Japanese>English
Miki
Hi, Yucachin-san* It's hard to capture Shinsei because I haven't seen it in stores recently, though I often see Hana-yosu.
Japanese>English