Like Kaze no Mori, the cork popped when I uncorked it (laughs).
However, it is not fizzy like a sparkling wine, but has a nice petite texture. The second and third days were also delicious.
Sweet and sour aroma, just the right amount of acidity, dry but rich in flavor... It's hard to describe it in one word. Maybe it's better to abandon the notion that it's a Japanese sake and drink it.
It looks like it can be warmed up, so I'll try it with the rest.
This is a well-made sake. It's a Junmai Daiginjo, but it's not lacking in flavor (personally, I find Junmai Daiginjo to be too beautiful to feel the character of the sake), but it's not too chaotic and it's simply delicious.
So_1F387 tonight while watching the online fireworks show.
I can't wait to unplug it 🥰
The place is Abetaya, where I bought it. This place really does have a good selection of alcohol.
It's a summer sake we get every year at our favorite Japanese restaurant in Shimbashi. It's fruity and has just the right amount of acidity. It's good to drink it cold.
Holy shit, if you're a fan of this label, you'll want to try it! It was a great sake that didn't lose out to the name.
It's made from 100% "Hatan Nishiki rice from Hiroshima Prefecture," an original from Yamato-ya Sake Shop. The rice is polished to 60%, fired once and stored in bottles. The sake is then heated once and stored in bottles.
I bought it at a liquor store in Atami, where I went on a short trip before the koro-fest. I love Shizuoka liquor, especially Kaiun, and I've had one, but I didn't know about this one!
This is a trial sake made with Kuzuka yeast. It was slightly sweet and acidic, and more robust than I expected from the label. It was more robust and pleasant to drink than the label suggested.
The back label of my favorite Harushika.
It's a super dry unpasteurized sake, and it's definitely dry, but you can also taste the acidity and sweetness of the rice.
I still love Harushika's sake, handsome.
It goes well with Narazuke.
We received a seasonal sake.
It's made with Shiga Prefecture's Ginbukisetsu sake rice, and it's a fast brewing sake.
The apple-like aroma of the ginjo is sweet for a moment, but it goes down smoothly. It's good to drink it well chilled.
This is a sake from Nara that was recommended to me at Abetaya.
It smells like koji in the mouth, and then lychee. It's rather sweet. It is good for western and ethnic food rather than Japanese food.
How dry is the Wind Forest? I was excited to uncork the bottle. It was really drier than I imagined it would be (laughs).
I didn't really feel like Kaze no Mori, except for the flaky texture, but I think it's good for people who like dry drinks