Timeline
ののさんToday is the last day of work. This one as a reward to myself for a year of hard work!
The fresh sourness and fruity sweetness spread out, and the bitterness tightens it up. I think I can feel the bitterness in Kankiku. It's very tasty in its current state, but I have a feeling it will become even better in a few days. When the temperature range rose a little, the thick flavor typical of Omachi came out!
I paired it with the oil from the chicken wing dumplings, and the oil and acidity went well together! ののさんIt's new sake from Kangiku!
It's absolutely delicious already, so I took a bottle home with me. The price is a threatening cospa, 2530 yen for a bottle.
From the gorgeous aroma, the sweetness spreads as you would expect, and the slight acidity tightens up the mouth nicely. It's a really clear sake, just like the concept, and you'll drink it up in no time. Rishu The aroma is sweet. The taste is drier and more robust than I expected. When you drink it, you can feel the sweetness and sourness at the back of your mouth. It seems to go well with fried food or Chinese food. ののさんJyosu Mori has finally landed in Oita!
When I went to pick up the doburoku before, there was a trial bottle in the store to see if they would stock it, and I took it to the cashier without knowing it.
I didn't know that, so I took it to the cashier and said, "It's not for sale yet. I'm sorry." I was told by the proprietress, "I'm sorry, but it's not for sale yet," and I fervently begged her to stock it.
My wish was answered. I was able to bring it back this time😊.
The aroma is sweet with a hint of lactic acidity. It looks like an origara-mi, or cloudy white.
When you put it in your mouth, the sweetness is similar to the doburoku of that time, maybe because it was made in one step. There is almost no aftertaste, and it is not very alcoholic, so you can drink it like juice.
It's delicious. I didn't know there was such a thing as sake.
Next time, I'll buy a Junmai Ginjo and go home. マナチーGood evening, Nonosan.
The number of stores that carry Jyosu Mori has increased and people are really drinking it 😆.
The rainbow in the fourth picture is also beautiful ☺️. ののさんGood morning Manachie 😊.
I heard that they are a small sake brewery. I'm really grateful that they're making special deals all over the place, but in small quantities!
I didn't have my usual cat photo for the rainbow, so instead w Rishu It's sour, refreshing, grapefruity, and sizzling juicy. The sweetness is subdued. Yum! ののさんI could buy it in the country in Oita! Really happy😊.
I really wanted to buy the unfiltered unpasteurized sake to compare, but it was limited to one bottle.
Your review said pineapple, and I was skeptical because I've never felt pineapple in sake before, but I was right!
As soon as I put it in my mouth, I could feel the sweet deliciousness and the sourness that united with it. The sense of unity of the flavors is too wonderful!
At the same time, the aroma that escapes from the nose is also included, and it is a perfect expression of tropical pineapple.
The aftertaste has a lingering umami taste and a slight bitterness. The taste is far beyond my imagination. The mouthfeel becomes smoother with the lees, and the presence of acidity increases slightly.
I'm hoping to get both types in a bottle next year! ののさんThis is the first Midama I've had from Ryoseki Shuzo since Hanamura.
It has a mild melon-like sweetness in the aroma. When you put it in your mouth...
The sweetness with a strong impact spreads to the mouth like a flash. The sweetness soaks into the tongue and changes to bitterness and sourness, while a pleasant alcohol feeling leaves the nose.
This is an impressive bottle with a good balance of sweetness, sourness and bitterness typical of Yamada Nishiki, and the impact of sweetness that is similar to Hana Yuu.
The sweetness is cleaner than Hanamura and doesn't linger, so you won't get tired of drinking it.
When the temperature rises a little, the sweetness settles down and the overall balance becomes even better. It's delicious! ののさんThis doburoku is made to order.
I pre-ordered it at the end of August through a guide from my favorite liquor store, and it has arrived.
It's my first doburoku!
The sweet and sour Awaraku in the photo expresses it all. It tastes like sweet sake with the texture of petite rice and the sizzling cider-like carbonation you feel when you crush it, making it a refreshing, mouth-watering drink.
It's adjusted to 5% alc:5% and goes down swiftly.
It's no longer a dessert! Rishu BBQ at my parents' house today.
When I was looking for something at the usual liquor store, I was recommended "That Fukuda is quite shuwa shuwa...", so I chose it because it's meat tonight! So I chose it.
From the first sip, the flavor and bitterness came together at the same time (*^ω^).
It's also perfect with BBQ. ボビバレIt's my first Hassen ^^ It's the first Hiyaoroshi of this year. The first day I opened the bottle, it had a gassy feeling and a good fruity feeling (for a junmai). 3 days later, it was more delicious. ののさんThis is the first bottle I've had since I learned about the Hiyaoroshi genre. It is a repeat because of the clear image of Saku (Omachi) that I drank before.
The aroma is like a ripe melon.
Last time, it had a clear flavor with a watery texture. This time, the umami and acidity rise slowly and softly above the bottom. Once it spreads, it cuts off again as if it were sinking quietly. There is a faint bitterness in the aftertaste.
This combination of acidity and umami is the characteristic of Yamadanishiki. There was a time when I continued to drink Omachi, so I think I'll try Yamadanishiki next time. Rishu
The flavor, sourness and a little bit of chili. I'm not sure if it's a good idea to use it in a restaurant, but I think it's a good idea to use it in a restaurant.
Personally, I think fish is better. RishuThe pour is very silky.
The taste is refreshing and juicy with a hint of tanginess.
The bitterness finishes it off.
The taste of the rice is sweet and not too strong, so it is easy to drink. It is delicious. ののさんI'm late posting this, but I was drinking it at the same time as the Collage. The sweetness with acidity spreads slowly from the slight sparkling sensation typical of Kaze no Mori. The complexity of the low polish combined with the thick flavor of the Omachi gives it a wonderful fullness.
At the end, a slight bitterness tightens the tongue, and the fruitiness and a slight alcohol feeling blow through the nose.
Kaze no Mori is no disappointment. RishuThe sourness comes first, and then the deliciousness comes.
It is refreshing and delicious. The appetizer is chicken tataki and deep-fried food.
The sake cup goes forward. It is delicious! ののさんThis is my first Sharaku in a few years. It's been since I started getting into sake, so it's like I've gone back to the basics.
The sourness spreads after a modest but banana-like sweetness, and it seems to soak into the tongue while leaving a bitter taste.
I've had a lot of sweet ones lately, but Sharaku is still delicious! ののさんThe lower the temperature range, the less sour and bitter it is, and the more banana-like it is. Rishu Memorandum
On the recommendation of the owner.
Shwasy and slightly yogurt-like.
It was delicious. RishuOur usual liquor store. Today, a young owner came and recommended Nabeshima.
BBQ with my sister's family at my parents' house.
I opened the bottle without skipping the crown.
It goes in smoothly and is very refreshing. It has a fruity sweetness and then a bitterness that finishes it off.
It goes well with grilled turban shells (*^^*). ボビバレThis sake was recommended to me by chance before my trip to Kochi. It seems to be limited. It is more expensive than the Junmai Drunk Whale. I couldn't tell the difference, but it seems to have more depth than the regular Junmai Drunk Whale. I like the balance of dryness, rice flavor, and acidity. RishuSweet and juicy.
The taste is more robust than I expected.
The beginning is gorgeous and the end is the taste of rice and a little bitterness.
I enjoyed it with fried small horse mackerel and shrimp. RecommendedContentsSectionView.title
