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The sweetness and umami of the rice with a hint of other umami. This "zoshi-yami" emphasizes the complex umami (🤤).
The rice polishing ratio is 55%, but I thought it was higher.
The finish is caramel. After a while, apples (🍎) appear.
6 days after opening.
A mix of peach🍑, banana🍌, lychee, pineapple🍍 with less sweet honey🍯.
and finally, caramel.
Yum, what a drink 🍶.
8/16 Open!
Yummmm!
Sweet and delicious! This is what I call it!
This is what you get when you concentrate the sweetness and deliciousness of rice, right? It's not a fruit, it's definitely rice.
It's not a fruit, it's definitely the sweetness of rice 🌾.
Naturally, there is no sweetness at all🤤.
8/20
Sweet and delicious!
Is it a mix of ripe peaches and figs?
Fruit 🥭MIX
It starts off with a gentle sweetness, but the sweetness rises in your mouth. Then the caramel appears and disappears quickly 🍶.
It went well with fish 🐟& burdock cooked in sweet & spicy sauce, and broccoli🥦 with mayo & soy sauce 🤤.
A little bit of schwarziness.
Momo🍑 and strawberries🍓 boiled down. And finally, caramel 🤤.
It was such a Junmai Daiginjo that goes well with meat 🍖 dishes 😊.
Opened 8/7
Cypress? Dried rice straw? Aroma
Finish with warm ⤴︎ delicious ⤴︎ acid ⤴︎➡︎ rice straw🌾 aroma
It went well with grilled chicken marinated in salted malt.
8/8 in
Tobikkiri warmed up
Indescribably delicious! Full of umami!
Complex umami of rice 🌾.
It reminds me of melon, but not melon.
And when it cools down, it has a pleasant milky taste.