Thick textured, silky mouthfeel.
Aroma like calpis or yogurt.
The soft sweetness comes in a flurry, and the rice is deliciously smooth.
The cloudy texture is reminiscent of shirozake and amazake.
Finally, a slight sourness tightens the taste and it quickly fades away.
It goes down your throat so smoothly that you may drink too much of it.
I like it very much.
Slightly melon-like, refreshing aroma.
Tangy and spicy by the inclusion. Light texture.
Slightly sandy flavor.
The acidity is a good volume of rice in a crisp flavor with little sweetness.
The IPA-like bitterness tightens up the flavor, and it disappears with the umami.
The title "super spicy" suits it.
It has the feeling of a neat man.
It is crisp and deliciously spicy.
Good with meals.
Yanaka Junmaiya
(Forgot to upload the log)
Shinsei: An Introduction to Farmer's Art
There was a new sei that I have never seen before.
It was just a little bit, so we tasted it carefully.
(Log)
Shinsei PRIVATE LAB Hinotori Kijoshu
The customer behind me was in focus...
I drank it for the first time! Hinotori.
I don't remember what it tasted like, but it's Shinsei, so I'm sure I like it all.
Kame-no-o sake produced in Iwate Prefecture and brewed with natural lactic acid bacteria.
The flavor did not stand up immediately after opening the bottle, and the taste was refreshing.
The sake had a unique depth of flavor and acidity typical of Shinmasa, and was clean and crisp, so you could drink as much as you wanted without getting tired of it.
Fruity and fruity aroma
Full-bodied and umami of rice
Good balance of sweetness and acidity
Omachi produced in Akaban, Okayama Prefecture
Rice polishing ratio: 50
Yeast: Association 14
Alcohol content: 16-17%.
Acidity and a grapefruit-like bitterness in the aftertaste.
Reihou from Kumamoto, Kitsushizuku from Hokkaido
Rice polishing ratio: 60
Alcohol content: 15%.