.
The label looks like a Japanese folktale with a motif of the Japanese native plant Aomoji, the raw material of the sake😊.
I recently purchased this at the Young Dawn 2025!
I was surprised when I drank it 🍶.
It has the delicious taste of sake and the complex flavor of herbal sake!
Interesting and delicious with grapefruit, lemongrass, lactic acidity mixed with bitterness, sweetness, gassy and many other things!
It was my first craft saké and it made me want to try more of them 😋.
Good morning, Pinoko 😃.
It is indeed an old Japanese tale 😳I wanted to go to this event at the dawn of young people 😭The sake looks good for you ✨I am interested in your new challenge, rice and Agave's craft saké 😊.
Good morning, ichiro18 ✨If it's an event, it's nice to have a conversation with the brewery 🍶I got to hear the thoughts of a representative from Rice and Agave about their brand 😊🍶.
Hop color or light cherry color liquor.
More fruity than the previous Inna to Hop.
The beer feeling is moderate now, but bitter like a good beer. Interesting.
☆☆☆☆
Slightly cloudy liquid color with a hint of origami
Fresh fruity aroma
Sweet and sour
Less hoppy than regular Hanafu and easy to drink.
Maybe I prefer it to regular Hanafu.
Ina to Agave Brewery's "Ina to Agave Hiori Hori
Craft saké is made by fermenting a base of junmai sake made from rice, rice malt, and water, with the addition of secondary ingredients.
While a variety of saké with various secondary ingredients have appeared in the past, we feel that this new saké created by "Rice and Agave" is an ideal product that embodies the spirit of craft, with a natural Japanese aroma.
The flavor is characterized by the sweetness of the rice, and the multi-layered aroma of lemongrass-like aroma of "Aomonomoto-no-mi", grapefruit-like aroma of "Kaya", aroma of "Hana-yomogi" that is comparable to western herbs, and "Akaezomatsu" sprouts that can only be harvested at this time of the year. The multi-layered flavor is characterized by the fragrance of "hanayomogi," which is comparable to that of Western herbs, and "akaezomatsu" sprouts, which are only harvested during this season.
In addition to the citrusy freshness of lemon and grapefruit, the herbal aroma lightly envelops the entire flavor, and the subtle bitterness of akaezomatsu (Pinus densiflora) perfectly complements the taste.
Item：Other brewed sake
Ingredients: rice (produced in Akita Prefecture), grapes, rice malt (produced in Akita Prefecture), herbs and flowers of the Japanese mountains
Rice used: 100% Akita rice
Rice polishing ratio: 90
Alcohol content: 15%.
The best sake as usual, with the fruity, refreshing pop and light bitterness standing out.
The freshness and fruity nature of nama sake keeps the sake flowing.
I have no complaints at all, but if you ask too much of it, it would have tasted even better in summer.
Other Brewed Sake" which is not strictly speaking sake. It is a hoppy, shwashy drink with a champagne-like flavor. It could be served as an aperitif, but it was also suitable for enjoying the aftertaste like a dessert. We regretted the last bites of our meal.
Slightly gassy
Grape-like sake aroma
Taste of raisins and noble wine.
Not so sweet.
Slightly oaky and honeyed
Relatively strong acidity, with an astringent taste like grape skins
Purchased at a roadside station in Oga
I had heard of this sake in the last year or so and was very, very curious about it.
A completely new sake using agave, the raw material for tequila!
The rice and koji are both produced in Akita Prefecture.
It is fruity and rich with a pleasant acidity. The alcohol content is 15%, which makes you wonder if it is high in alcohol.
They call it "craft saké.
Tequila? I wondered if it was okay, but I was impressed that it was finished at a very high level.
I feel like I'm going to drink too much of it, so I want to drink it carefully.
Oh, it's delicious!
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