I've been looking forward to it.
Rice and Agave
First, the bitterness of the hops.
Then came a swirl of hops and a lychee-like aroma.
Aftertaste like grapefruit
Delicious! I will have it with Okinawa soba.
I will buy this again.
Strongly carbonated and hard to open!
When served cold, it has a thick, solid taste, and a sweet and sour taste like an adult's sweet sake with a moderate sweetness.
When heated up, it has a unique flavor that is like the concentrated flavor of rice!
Can be served cold or hot! The overwhelmingly rich taste is made from rice with a milling ratio of 90%, and you can tell that it is made from rice.
This is a delicious greefru🍊.
Citrusy freshness, sweet and tasty, and very easy to drink 🎶.
You can drink it in one gulp 👏👏👏.
Today, I'm having a glass of pork gingerbread 💮.
Your favorite degree:★★★★★★★★★☆
Sweet aroma of hops, lychee, and herbs.
The bottle says to shake well before drinking, but I didn't shake it first because I thought it might be carbonated.
Slightly effervescent, syrupy texture as if the hops have been blended into the alcohol and smoothed out, lychee flavor, spicy grapefruit like hops, sweet flavor, and then it seems to disappear.
When shaken, it has a drinkable bitterness with hops in the aftertaste. Lychee, hops, sweetness, grapefruit, and bitterness. It's good.
I thought it was not suitable to be heated, but then I wanted to heat it up and it looked like a beer with white foam. Hop flavor, sourness, gentle sweetness, moderate umami and sourness! I like it warmed up. I like it even when it is heated. It tastes addictive.
The combination of the spicy, dark flavor of the pork knuckle with gochujang, ketchup, and whatnot, and the light sweetness and bitter hop flavor of this drink was a nice touch. But this lychee feeling is delicious.
Sake produced by Tsuchida Sake Brewery, a non craft sake produced by rice and agave.
It is made from naturally grown Sasanishiki rice from Akita prefecture, with 90% polished rice and no added yeast, reminiscent of Shin Tsuchida.
The aroma is mildly sweet and banana-like. The strong sweetness and deep richness are supported by rich acidity, and the lingering aftertaste that lingers with umami leaves you with a sigh. It has a wonderful taste.
I think that the richer the flavor, the more richness and grace you can feel.
Last summer I visited Akita and went to Oga.
I visited a rice and agave store there, but gave up on buying them.
But I decided not to buy it.........
It's light nigori.
Sweet and sour, a little bitter on the throat!
I should try different kinds of sake after all!
a great deal of knowledge
Alcoholic strength 14 degrees
Ingredients Rice (Hyogo Prefecture), rice malt (Akita Prefecture), hops
Rice polishing ratio 90
Sake degree -1.0
I'm going to try this craft saké tonight: 💁♂️
Rice and agave交酒花風 心拍 2024BY🍶🌼🌪️
New Kosake Hanafu series using Heartbeat Yamada Nishiki by Ina Agave 😊.
Both the aroma and taste are light and easy to drink with a refreshing aroma of pink grapefruit hops, acidity and bitterness as the main flavors 😋😋😋😋😋.
The rice flavor and sharpness in the aftertaste will linger in your nostrils while you enjoy the lingering aftertaste 😙.
I remember that the normal Hanakaze had a fuller and more voluminous taste, but this one is also nice and refreshing 😃.
I was curious about the Hanakaze craft sake you posted, so I tried it.
It has a nice classic label color.
It has a grapefruit-like sweet and sour taste with a bit of hop bitterness.
It's a sake I'd like to drink on its own.
The sake is being served for the first time in a week, and the sake cups are being filled to the brim.
Next, we have Hanakaze.
The aroma is sweet and fruity, like rumney or grapes. There is also a hint of ooze and a spottiness 🤔.
On the palate, I feel the sweet bitterness of muscat. This pop's unique bitterness is delicious. I would like to pair it with bitter spring wild vegetables such as butterbur sprouts tempura. Delicious✨
I was so drunk I forgot to give you a picture, so I uploaded it later😅.
Rice and agave doburoku, and a Bodhidashi with no added yeast. I couldn't help but pick it up.
It has a sweet and sour aroma of rice with a hint of baker's yeast. In the mouth, the rich, but not dull, sweet and sour taste and complex aroma spread with a slight carbonation. The rich flavor of doburoku is refined and sophisticated.
The maitake mushroom tempura was even more delicious.
The 15th in the series of rice and agave test vats is a craft saké brewed in collaboration with the Japan Herb Research Institute, using plants and trees (herbs) of Japanese origin as secondary ingredients. The aroma is soothing at first, and the taste is very good. The relaxing effect can be fully felt.
Rice and Agave Craft Series Heartbeat uses Yamadanishiki grown by Project Heartbeat, a project to connect the next generation in Miki City, Hyogo Prefecture, where Yamadanishiki is grown in a special A district and the average age of the village is in their 80s.
This is the first time I have tasted a craft sake with pop in it, and I enjoyed it.
The aroma smells like ripe bananas to me, and I can feel the gas sizzling and the flavor of the rice. From there, I start to feel the bitterness of the pop, but it is well-balanced and easy to drink.
This is my first time with rice and agave, but I enjoyed it and will continue to purchase it.
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