にっちゃん
At first I thought I didn't like it much, but after about the third day, my impression changed a lot.
It's not a flamboyant type of wine, but a type with a gradual flavor that is very good.
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にっちゃん
It's insanely good.
It's sweet and sour with a strawberry or grape-like acidity.
Japanese>English
にっちゃん
Imadeya's hanpukai sake.
It is different from the recent fruity type sweetness. The soft sweetness comes from the rice flavor (?).
Not flashy, but drinkable without hesitation. It is delicious.
Japanese>English
にっちゃん
The gas is strong enough to remain for three days.
It is the driest type of abe, but it has a sweetness that is typical of abe.
Japanese>English
にっちゃん
Sweet and sour.
Seems to go well with non-sweet foods.
The lid just pops open and you can feel a faint fizzy sensation.
At first there was a chocolatey aroma, but after a few days the aroma almost disappeared.
Japanese>English
にっちゃん
Yogurt beverage.
When I opened it, the taste was subtle when it kicked in, but after the second day I didn't care for it.
Japanese>English
にっちゃん
The aroma of ginjo is softly wafted.
There is almost no acidity, and a gentle sweetness spreads.
Overall, the taste is smooth.
Personally, I would prefer a little more acidity.
Japanese>English
にっちゃん
A less habitual type of nigori.
Muscat type acidity is pleasant.
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にっちゃん
As a Kouei Kiku, it is a refreshing type with low acidity.
It is refreshing and goes well with a variety of meals.
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にっちゃん
I thought it wasn't that great when it first came out of the fridge...but when it got to about room temperature, the overall balance was better and it was delicious!
Japanese>English
にっちゃん
I was too lazy to drink it, and it's been two years...
The moment I opened it, it was filled with a gorgeous aroma.
I softly felt the oft-mentioned pineapple aroma and the sense of rice.
The taste has been a little too long in a few days, so I'll drink it as soon as I have a chance to drink it again...
Japanese>English
にっちゃん
Faint fruity aroma.
The taste is calm and easy to pair with meals.
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にっちゃん
Fruity and aromatic, typical of Nabeshima.
Even after a few days, I could drink it without much change in taste.
Japanese>English
にっちゃん
The one from Imadeya's distribution.
It seems to be made with shochu yeast and has a unique sourness and citrus scent.
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にっちゃん
It looks like a refreshing snowman.
It is easy to drink.
Japanese>English
にっちゃん
It's so good!
One of the best I've had this year.
Slightly effervescent with a refreshing muscat flavor.
I prefer not to mix it with ori because it makes it more sake-like.
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にっちゃん
Juicy melon feeling typical of Akabu
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にっちゃん
By the time I finished it, I realized it was a corkscrew...
It was well-balanced with the typical Abe's acidity and sweetness!
Japanese>English
にっちゃん
This year's first lot was less sweet.
Therefore, the acidity was a little stronger than usual.
Japanese>English
にっちゃん
It's quite rushed.
The acidity is quite sharp, and after drinking it, my mouth tastes sour for a while.
After a few days, the acidity became a little weaker, but I still think it is very aggressive among Abe's.
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