Today, I’m enjoying sake by myself.
Lately I have been experimenting with sake pairings other than Japanese food. Something inside me told me,
“I want taco tacos. As usual, I wandered to several liquor stores as if on my way to work
- What is melon 3.33?
- Niida natural melon 3.33
- This is this frog series
- What’s Kimoto
- Taste Evaluation
- Today’s snack “Tacos”
I don’t always buy something with a specific purpose, but rather I just think, “I’ve seen this before…” and I think, “What’s this?
What is melon 3.33?
That’s why I bought it. I am always interested in melon.
Actually, a certain character is the main character in this Niida series, but he is not in this sake. I often see him, the characteristic guy.
Niida natural melon 3.33
This is this frog series.
I checked out the brewery, which has been around for 300 years. He is now in their 18th generation.
I searched the Internet and found other titles like this one.
The sudden death of the brewer, the fire, and the earthquake, but the sake brewing that kept on keeping on
Sake is usually brewed in a three-stage process, but “Shizen Shu” is brewed using the brewery’s unique “kumidashi four-stage” method, which is unique to the brewery, and is characterized by the sweetness and flavor of the rice. The amount of steamed rice used in the fourth stage of brewing is reduced to 1/3 of the normal amount, making it less sweet than the standard Shizen Shyu, which is called “Melon 3.33. The expression “3.33” was chosen because it has three steps + 1/3 (= 0.33) steps. It has a fresh ginjo aroma like a fully ripe melon created by changing the brewing formula, and has an excellent balance of sweetness and acidity.Niida brewery official website
I see that “three times” and “one-third” are numerical expressions.
Think of “kimoto” as the opposite of “sokujyo,” or “fast brewing. Quick brewing is, to put it simply, doping. It artificially speeds up the fermentation process and makes it quicker. The opposite is true for Kimoto, which waits for natural fermentation to grow and bring it closer to perfection. The sake I have tasted so far seems to have a full-bodied flavor, while the sake that claims to be “fast brewing” has a yogurt or lactic acid taste. Namo yeast requires a lot of time and effort. Therefore, although it is not indicated on the label, most of the world’s sake is made using the fast brewing method. On the other hand, those made with the “Namo yeast” method are indicated on the label. It is a good idea to show off the time and effort that has gone into making it.
Open the bottle
Japanese ranking 131st
Fukushima Prefecture Ranking 11th
Sweet aroma, strong sweetness, lingering finish
Kimotokimoto 3.33 Unadulterated, unfiltered, raw sake with no yeast additives.
Very strong aroma of banana and melon sweetness, with aromas of raw rice, marshmallow sweetness, and dairy products such as cream and cheese.
The first half of the flavor is moderately soft and sweet, with some acidity.
The mid-palate changes to bright lactic acidity.
The finish is light with aromas of raw materials similar to marshmallow and cheese.
The lingering finish on the tongue is very pronounced
It is a sake yeast, but it has a lactic acid taste. It has a complex flavor, as it is commonly called. Is it a sake to be enjoyed with a pleasant aroma? It is similar to Kid, a popular ginjo-shu among the sake I have had so far. It is suitable as an aperitif. It seems to go well with sashimi and raw fish. It is also suitable as a mouthwash to refresh the fresh smell. Melon” is probably a ginjo aroma. It’s a popular type of aroma right now.
Today’s snack “Tacos”
I wanted to eat tacos, so I bought this on my way home. Lots of ingredients.
Speaking of tacos, it must be Corona. I tried sake and Corona to see which goes better with tacos.
Unfortunately, the Corona won. Sake is no slouch either, but this time it was not the right portion. It’s packed with a lot of contents.
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