Continued drinking with friends.
When he came over, we decided to open this one.
The acidity is delicious, the wood vat smells great.
By the time this was empty, we were both very excited.
The next morning he sailed away.
When my friend, a tuna fisherman, comes home once a year, we have a drinking party at my house.
I opened the bottle with a pop and poured it into a glass with some difficulty while letting the gas escape. It tastes like sparkling wine, but it also tastes like rice.
My friend and I both said, "This is delicious! We both said, "This is delicious!
The bottle was opened with a pop, and I was somewhat pleased to see that it has been a while since I've had a pop 😄.
The smell is acidic, typical of Kouei Kiku.
Nigori rice flavor.
Snow crescent acidity, sweetness.
Grapefruitiness.
Delicious!
When my daughter was back home for New Year's, I gave her a taste of Snow Kayasha and Koei Kiku, and she sent me a bottle to try, as she was hooked on Japanese sake.
The smell reminded me of syrup with a hint of acidity.
In the mouth, sweetness and sourness, chili on the tip of the tongue. Before I swallow it, I feel a maple-like caramel flavor in the front of my throat. It's the first time I've had this sensation.
It is delicious.
Fruity flowery smell.
Sourness, deliciousness, a little sweetness, bitterness, and sharpness.
Easy to drink with a refreshing taste and low alcohol content.
It is labeled with a rabbit that even the geezers think is cute.
The smell of full-bodied rice.
The supernatant alone is dry and alcoholic, and I prefer it when mixed with other ingredients.
It is easy to drink and delicious.
Sour and fruity smell like Kouei Chrysanthemum.
When you drink it, it has alcohol, sourness, sweetness, gas, and it is dry.
It is delicious. I really like Koei Chrysanthemum!
On my way back from visiting the Kawazu cherry blossoms on the Yotsuura Peninsula in Tsukumi, I bought a bottle at the Manabu Ikeda Sake Shop by the Daichi Sake Brewery.
The head brewer of Daichi Sake Brewery happened to be there, and when I told him what I liked, he chose two bottles for me.
It was full and had a gentle smell of rice.
It is quite dry and acidic, with a bitter nigori taste that lingers in the mouth.
The smell of wooden vats and lactic acid bacteria from the yeast.
When you drink it, it has sourness, sweetness, umami, and a little bitterness, and it finishes with a sharp taste.
When I first started drinking sake, I wanted to try Shinmasa, so I called the brewer and asked for a special distributor.
When the bottle is opened, it is not so gaseous, and the acidity and sweetness of the chrysanthemum are gently felt.
It is very easy to drink and you can drink it as much as you want.