It is a four-stage rice-insertion over-prepared sake from Raku no sei.
We had the first sip 🍶.
The first aroma is sweet with a hint of ripeness.
When you put it in your mouth, it has a full-bodied, deep sweetness.
Very sweet and thick 😂.
When I drank it 2 years ago, I was astonished by its rich sweetness like syrup from a pineapple can, but this year, I don't feel much acidity or pineapple flavor due to the strong sweetness.
Maybe it's because it was a mouth opener? 🤔
It was delicious. ✨️
The third one is the Gundam in Odaiba on the way to see Prince of Wales.
I only watched the first Gundam on TV so I don't know which Gundam it is 😅 lol
Red Takeshi's Amber 🍂.
I ordered it last year because I enjoyed it so much.
It has a softly sweet aroma on the nose.
When you put it in your mouth, it is juicy, mildly sweet with a hint of acidity.
This year's sake is also very drinkable despite its 13% alcohol content.
It was delicious 🍶✨️
The third picture is the Royal Navy aircraft carrier Prince of Wales visiting the passenger terminal at the Port of Tokyo. 🇬🇧
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This bottle was selected by the manager!
It seems that this sake was designed to go well with oysters, and is brewed with white wine yeast.
Why was it designed to go with oysters? 🤔 I thought, but it seems that the city of Kitsuki, where the brewery is located, also specializes in oysters ☝.
Unfortunately, I couldn't enjoy it with oysters, but I had it with my favorite blue cheese and avocado steal...
Very tasty with a wine-like acidity 😋.
Certainly this was a drink I would like to try with oysters and seafood carpaccio... lol... d
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This one is a spring sake, but it's only 16 degrees alc.
This one is also based on a light spring-like drink, but it is a hybrid type with a strong umami taste.
I've only ever had super dry sake, so this one will refresh my image of it: 👍️
Hi N.E. 😃
Mr. Dai-Shinshu! We've only had the big dry and the dry 😅Next time we'll have the small dry 😅I was thinking 😆 I'd like to try the others! I was thinking 😆 I'd like to try the other ones too!
Good evening, Jay & Nobby 😆.
This one was a little spicy, so it was perfect for a "next time, maybe a little spicier? It was perfect for 👌.
Refreshing yet full-bodied...
It's a kind of "twice delicious"⁉😋.
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Also a little low alu to rest my tongue 🤭 still too early to tell, lol.
Always a light & refreshing treat for me 😍
This time it's the defo Ni No Nong brew, but I think that's why it's so clear and straight flavor comes through 🤔.
I think it's perfect for a simple person like me 🤣.
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Now that our tongues are ready, the next stop is Ni-Rabbit, which has been a long time coming!
I don't think this is the first time I've had Ni-Rabbit at Aizan...
The taste is very different from the previous one, with a more robust flavor and a rich complexity.
The finish was so good that I don't think I would ever get tired of drinking it even if I just kept drinking this one.
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This is my first visit to 85 (Hakko)!
The owner of this restaurant offers a variety of domestic cheeses and fermented foods, hence the name 85 (fermented).
We started off with a light spring sake, SAKURA🌸.
The cherry blossoms in Tokyo are at their best but the temperature during the day was about 7℃... 😵(24℃ the day before 😅) I wonder if people are still viewing the cherry blossoms 🤔.
Well, the main topic, AKABU SAKURA, the light and refreshing taste makes me feel refreshed 🥰.
How can there be any mistake⁉😆😆.
Good morning, Masaaki Sapporo 😆.
I can only thank you for checking the count this time as well 🙇.
I'm a drinker, so I enjoy the drinks I encounter on the spot, so this time it was just a regular pass 🤣.
Thank you, Muro 😆.
I didn't realize I got a comment too 😮🙇.
I was looking back to see what I was drinking AKABU and the comment count was odd 🤔 I panicked and looked back at the notification 😅.
It's my usual stealth kill number 🤣.
Outside drinking.
100% Ginpu
First time at Hana-Hayo ✨
Popular sake, so expect it.
The aroma is sweet and sour and is immediately noticeable when poured into a glass. Aromatic.
The color is like potassium. I wonder if it is unfiltered.
The sweetness comes quickly and spreads in the mouth. It is easy to drink... ⁉️
But then the astringency appears.
I thought it was different from what I expected, but it was interesting to see the difference in taste.
A complex and mysterious tasting sake 🍶.
Now I want to try a different version 😊.
Outside drinking.
100% Yamadanishiki from Hyogo Prefecture
The color is slightly yellow.
The aroma is slightly sweet.
The mouthfeel is also slightly sweet, but the acidity is stronger. However, the acidity is stronger.
It is clean, but has a punch due to its clear outline 👊.
The astringency remains strongly in the aftertaste.
It has a long lingering aftertaste, so it is a sake for those who want to savor it.
This is another melon and grape split in two.
The mouthfeel is fizzy and the grapes are very assertive.
The orgeat stimulation to the throat is small, but the stimulation to the tongue is moderate because of the fizzy feeling.
The taste of rice can be well felt, and a solid taste can be felt after the sweetness.
The aroma is that of grapes.
The mouthfeel is fizzy, like a sparkling wine.
Although it is origarari, it is not so different from nigorizake in appearance.
It's like a grape version of Uguisu in the garden, but this one has a stronger fizzy feeling.
Aroma like a banana and white wine divided by two.
The mouthfeel is mellow and slightly fizzy.
The taste is also the same as the aroma, banana and white wine divided.
There is not much alcohol stimulation in the throat.
Sweet grape aroma like a white wine.
The mouthfeel is hypoallergenic alcohol, subtly sweet but clean.
Not much stimulation comes to the throat.
It's not dry, but it's refreshing, so there's no problem pairing it with the same food you would pair a dry wine with. In fact, it's probably better that way.
The aroma is of melon.
The mouthfeel is mellow and fizzy, like melon soda.
It is moderately alcoholic and has little stimulation to the throat.
I personally like it, but it is still delicious. It is regrettable that there is no liquor store nearby.
