かっこ
A limited-quantity bottle of Sakeya Otake. The fresh rice flavor spreads softly. It has a pleasant bitterness.
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かっこ
Full and gentle rice flavor, is this made in a jar? Roundness-like? Still, the base is sharp and crisp with a sharp and crisp Ni-Utsuri flavor mixed with sweet and sour fruity and bitterness. Delicious!
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Classic! Dry! Powerful flavor perfect for Izakaya food.
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As the name suggests, it is sweet. If the regular Ni-Rabbit has a grapefruit-like sweetness and acidity, this is a strawberry-like version with enhanced sweetness. However, it has a bitter aftertaste that is typical of Ni-Rabbit. It is delicious.
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Unique aroma, woody aroma based on the flavor base of Ni-Rabbit.
Is this the oaky feeling? A little dry? Sweet and delicious.
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A taste that is typical of the Two Rabbits. Fruity and mellow.
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Two hare zodiac bottles! Purchased at the Chang Honor Year End Festival.
Slightly effervescent. Fresh and juicy with sweet acidity and umami, with bitterness firmly on top. The overall flavor is rich! One that can be enjoyed with sake alone. The balance of sweetness, acidity, and bitterness is typical of Nitoshi.
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Sake from a brewery near my hometown. Sweet and mellow taste, sweet taste. A classic sake. The alcohol content is high (19-20%), but you can easily enjoy it without feeling any alcohol.
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It has a full-bodied, pure rice sweetness like a nama-shu, followed by sourness and fruity taste. Sweeter than expected. The taste is crisp and clean! Delicious!
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A new sake for a night like this. Slightly gassy, crisp and dry with a full-bodied umami flavor.
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Christmas in Akabu! Fresh light slightly carbonated, appley citrusy sweet and sour with a slight bitterness afterwards, very Akabu-like! Delicious!
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New sake from the production area! Aroma of rice sweetness, yogurt, and lactic acidic acidity. Like whey from yogurt. A firm gassy feeling. Thick sweetness, umami, crisp acidity, and bitterness spread in the mouth. Juicy, pear. Low alcohol content, rich flavor! Rich! Delicious!
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かっこ
A new sake from Ni-Rabbit. Stable Ni-Rabbit flavor...fruity sweetness and acidity, apple and citrus. The fresh gasiness that is typical of nama-shu.
Compared to the Junmai Daiginjo we had at the Chohomare Year-End Festival, there is a touch of bitterness and miscellaneous tastes mixed in with the stones, but it is also accented like the bitterness of a grapefruit and is refreshingly delicious.
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Maruishi Brewing's Chohyo year-end festival, second bottle. This sake is made from Manzai, an edible rice that has been revived in Okazaki. It is a junmai daiginjo, and naturally it has a beautiful, fruity taste, but compared to Nitoshi, it has more robust rice flavor than acidity and sweetness...I think. Am I biased? Is it my imagination?
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Maruishi Brewing's Chohyo year-end festival! Opened a bottle of the 10th anniversary limited label I purchased on the spot. Delicious! I drank it all up.
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Kido's new, unpasteurized sake. Slightly gaseous, fruity acidity. The sweetness is subdued, and the bitterness is also present, making the taste clean, sharp, and dry. It has a grapefruit flavor. The taste spreads in the mouth like a new sake, and it is delicious!
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Full-flavored, juicy.
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Sticky, sweet, firm flavor like banana and pear.
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Sakiyami's autumn sake!
Aroma with a strong sourness. Slightly effervescent, with a grape-like fruity sensation of bitterness and sweetness. Fresh and fruity, but with a mild umami and bitterness that is typical of autumn sake, it has a fresh sensation. Delicious!
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かっこ
Sweet aroma. It has a sweet aroma, sweet rice flavor, a robust umami taste, and a clean and beautiful aftertaste. I drank it at room temperature, which was probably the right choice!
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