水之恵卜米ノ旨ミ
Sake rice: 100% Hanabukiyuki, Polishing ratio: 59
Specific name: Junmai Ginjo Yeast: 1801
Unadjusted unpasteurized sake
Pears, white peaches, white gems, lactic acid.
Good texture
Mild sweetness and smooth acidity.
Japanese>English
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水之恵卜米ノ旨ミ
This bottle is characterized by rice sweetness and lively lactic acidity.
It is slightly thick and full of flavor.
A bottle that would go well with anything from a light to a strong snack ✨.
Japanese>English
水之恵卜米ノ旨ミ
Sake with the delicious taste and sweetness of rice
Japanese>English
水之恵卜米ノ旨ミ
No. 1 in repeat business ✨ Akamu 🍶.
~Junmai Ginjo~.
Green apples, fresh pears, and delicate sweetness of rice are enjoyed 🍶 The aftertaste is a bit long 🍶.
Japanese>English
水之恵卜米ノ旨ミ
La Maison by Kuheiji
There is no indication of a specific name, but I interpreted it as a special junmai sake.
When the bottle is opened, it has a slightly banana peel-like aroma and a gentle syrupy rice sweetness. The taste is dry but also has a rice sweetness, and the aftertaste is rather short and refreshing.
The aftertaste is a little short and refreshing. I would like to pair it with a meal that is not too heavy (^-^)
Japanese>English
水之恵卜米ノ旨ミ
Hououmida Hiyoshi Oroshi
Definitely delicious, I'm looking forward to next year's as well (^_^)
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水之恵卜米ノ旨ミ
Bida is delicious no matter which one you drink ✨.
Japanese>English
水之恵卜米ノ旨ミ
Akabu Junmai Hiyadoroshi
I've become a big fan of Akabu, so I bought the hiyaoroshi! The hiyaoroshi is mellow and has a good taste.
Aroma: Fresh banana, freshly cooked rice, rice cake, whipped cream, slight cheese, etc.
In-mouth aroma: Slightly high, with a hint of rice derived from the ingredients.
In the mouth: Slightly short. The sweetness of rice remains.
Japanese>English
水之恵卜米ノ旨ミ
Not too strong ginjo type aroma, crisp and clean â
Mouth: In the mouth, green apple and pear aromas are followed by gentle rice sweetness and a slightly lively lactic acidity.
The aftertaste is dry and tight with good sharpness.
I would like to pair it with poultry or pork dishes with herbs and lemon ✨.
Japanese>English
水之恵卜米ノ旨ミ
High-grade sake from Akabu Sake Brewery.
The rice is 100% Yunokou, a premium sake rice produced in Iwate Prefecture, with a high milling ratio of 35% and a gorgeous ginjo aroma that will delight your palate.
It has a sweet aroma of juicy fruits such as white peaches and melon, white rice balls, and beautiful mizuame, and a very textured mouthfeel with no corners. It has not only sweetness but also umami, making it a truly superb sake.
The pairing of tuna steak was made with the help of Italian chef Fabio's video 😁.
The herbs, the delicious tuna flavor, and the gorgeous ginjo aroma was a perfect marriage 🤣.
Japanese>English
水之恵卜米ノ旨ミ
A combination of fresh pear and gentle rice.
The mouthfeel is very soft, delicate and elegant.
It's been 4 days since the bottle was opened, but the sake has mellowed and is very tasty 😀.
Japanese>English
水之恵卜米ノ旨ミ
The light sake quality makes it easy to drink. Green apple, fresh pear, and a hint of rice sweetness.
Texture is soft.
Japanese>English
水之恵卜米ノ旨ミ
Light, green apple and mild rice sweetness aroma.
Sake with a good sharpness.
Can be served with fried food as well.
Japanese>English
水之恵卜米ノ旨ミ
Hato-san foam, which is often seen at Sake-no-wa, has a moderate umami and a sweet and sour aftertaste with a sense of freshness (^^).
Deep fried & fried cod with chopped shiso leaves and cucumber as a wash reset 🌠.
I still have some Nabeshima left, so I'm going to drink it...
Japanese>English
水之恵卜米ノ旨ミ
Well, it's stimulating and slightly alcoholic only for a draft sake (*￣▽▽￣).
The rich and smooth texture in the mouth makes the sake delicious! It makes you say, "This sake is delicious!
Pairing it with meaty fish is a good idea(^-^)
Japanese>English
水之恵卜米ノ旨ミ
🍶
Place of origin: Fukui Prefecture
Sake Brewer: Kuroryu Shuzo
Rice：100% Gohyakumangoku
Specified name: None (ordinary sake)
Rice polishing ratio: 65
Alcohol content: 18%! ( ;P)P
I was surprised at the high alcohol content when I tasted it without noticing it when I bought it.
I was surprised at the high alcohol content!
The sweetness and texture of the rice is smooth, but the alcohol is very strong and impressive. It is necessary to drink temperate water.
Japanese>English
水之恵卜米ノ旨ミ
I like the texture of Kudokigake(^^)
Japanese>English
水之恵卜米ノ旨ミ
You can enjoy a rich flavor with a lot of flavor and a rich taste derived from raw materials.
Light, yet full of umami and full of vitality!
It is like this is how different it is when it is made from tailings.
In wine, it is sur lie, but in sake, it has 2 to 3 times more umami than wine, so you can't stop drinking it☆.
We enjoyed it with grilled saury.
Japanese>English
水之恵卜米ノ旨ミ
Akabu is often seen at Sake-no-Wa.
This sake is also very tasty ✨.
Name: AKABU
Place of origin: Iwate Prefecture
Rice: Ginga
Polishing ratio: 60
Specific name: Junmai-shu
Although it is a junmai sake, it has a sweet fruitiness like melon right after opening the bottle, with rice nuances reminiscent of freshly pounded rice cake or white rice balls, and a smooth and fresh texture with a great deal of umami.
The water used for brewing is probably soft, but it is light and easy to drink.
Japanese>English
水之恵卜米ノ旨ミ
Woooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooome!!!!
5 stars! I loved this drink so much!
Kudokibe Jr. and Ogawa yeast
Producer: Kamenoi Shuzo Co.
Specific name: Junmai-shu Daiginjo
Rice polishing ratio: 44
Rice for sake brewing: 100% Banshu Aiyama
Alcohol percentage: 16% to less than 17
Clear and colorless appearance with brilliance
It has a slightly sweet aroma with nuances of ripe pear, white peach, banana and white dumpling.
The texture is velvety, and the sake is mild and light, with a hint of cotton candy, which quickly fades away.
This is a great wine, and I wish I could have had more of it.
The ALC is also high, but the whole wine is so elegant that you don't feel it.
I thought it would be a little too high, but the alcohol is high because it gets very hot at the throat.
I am afraid of the price of 2,200 yen for this quality!
Accompanied by Pad Thai and Gaayan ✨.
The fourth image is from yesterday's FBO Academy's 15 yeasts event.
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