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Rishu When poured into a glass, it has a beautiful amber color. I wonder if this is what happens when it matures. When you put it in your mouth, the acidity comes first. The sourness is assertive all the way through, with a little sweetness. I don't think there is that much spiciness. Rishu The mouthfeel is smooth, and the umami flavor immediately spreads to the palate, with a slight pungency. It also has a slight alcohol taste and leaves a relatively long aftertaste.
It is served with grilled horse mackerel with a squeeze of kabosu. Rishu After opening the bottle, the aroma is refreshing. The first sip is refreshing and fresh. The sweetness comes after that, but it is cut off by bitterness and spiciness while remaining refreshing. It goes better with meat than fish. It is a new taste for me. Delicious! Rishu This sake was recommended to me at my first visit to a liquor store when I told the owner that I wanted something juicy, sweet, and juicy. I was advised not to go too far with the sweetness, but the balance of sweetness, spiciness, and acidity is exquisite. It is very delicious. I knew summer sake was delicious. 
ののさんIt's been a long time since we've been to Banshu Ikken and Tamaruya Shouten.
When I went there to see what had happened to the lineup after the Corona disaster, I was told that unfortunately it was the time of the changeover from autumn sake to new sake, so there was a shortage of products. I was told that a lot of stuff would be coming in the week after next.
The young proprietor doesn't drink Hiyaoroshi very often, but he recommended this one to me, and I took him home. He said it was a little dry.
When you open the bottle, there is hardly any aroma.
When you put it in your mouth, it is indeed dry, but the round acidity spreads slowly and goes through the nose. In the aftertaste, there is a slight bitterness and an alcoholic feeling, and it goes away quickly.
Recently, there have been a lot of sweet and sour sake, so this is the first time in a long time that I have had a sake like this. It looks like it won't be too tiring to drink, so we'll enjoy it slowly and carefully.
If you let it mature further, you might be able to make your own Nonosan. ボビバレI bought it at my first liquor store because it was one of the recommended bottles. It is the first sake from Ibaraki. If you think of it as an apple, you may find it a little too spicy for sake, but it has a good balance of fruity and sake. After 3 days, it may be a bit mellower. If you like dry sake, this is for you. It seems that there are several other types such as banana and mixed type ^^ I want to drink it when I see it. ののさんA wine barrel used to age Campbell's at Edelwein, a winery in Iwate Prefecture, was sent to the Tsukinowa Sake Brewery in Iwate Prefecture, which also brews the famous sake Tsukinowa, and was filled with sake and aged for 102 days. I was recommended to drink this sake in a wine glass at the sake shop.
It has a light pink color and looks like a rosé, but the first impression is that it is a dry sake with a firm taste. After the sourness on the tongue, the strawberry-like fruitiness is gradually felt, and finally the light astringency, which seems to come from wine-like tannins, tightens the taste. In layman's terms, the first half is sake and the second half is wine.
The fruitiness and tannin of the wine are integrated very naturally, and it is a new sake that shows a high level of perfection.
We had it with cheese with a lot of amino acid. ののさんOne to three days after opening the bottle, you can taste the aroma as it passes through the nose. It is soft on the palate, and after the sweetness, it leaves an alcoholic sensation on the tongue like old-fashioned sake.
On the 6th day, the flavor comes on the tongue and breaks off easily with a moderate bitterness. It is delicious. RecommendedContentsSectionView.title
