鯉する鴎
I finally got a bottle of Hakutsuru-Nishiki Hi-iri, which has been sitting in the fridge since I got it and I haven't had a chance to open it: ❣️
I mean, I've been stocking up on Jikkomai, but I usually open other sake, so it's too good to open...because I like it 😓 lol!
But...today! Today!
When you open the bottle, it has a fruity ginjo aroma that is typical of Jikin😍As you take a sip, the sweetness and umami that fills your mouth... and the sharpness that disappears so quickly.... It's fire-aged, but for some reason, it has a slight piquancy. ☺️
It's too good to be true...Jikin!
Of course, the flavor changes depending on the type of rice, but who doesn't love the umami and the sharpness that doesn't linger? It's at the level of ✨
Even the slight bitterness in the aftertaste is just right... 🤤.
If you've never had sake before...it's so good you'll pass out!
Be careful! 🤭
Day 2!
After all... what is common to almost all sake is that the "umami taste increases" ‼️
The slight piquancy I felt on the first day has faded, but I feel the depth of flavor has increased. It's really mysterious and profound, the ultimate in sake 🤩.
Japanese>English
ジェイ&ノビィ
Hello, koiing gulls😃.
Jikin is very hard to get 🥲 so I can't open it 😅.
I can feel the deliciousness of the Jikin you took the plunge to open 😊.
Japanese>English
鯉する鴎
Mr. Jay & Mr. Nobby
Hello 😃
Thank you for your comment 😊
No matter which sake rice it is brewed with, Jikin has a superbly sharp aftertaste ✨.
We will keep updating our sake report 🆙 to let you know how delicious it is 😆.
Japanese>English