I was attracted by the fascinating word "active nigori" and bought it.
I was attracted to it and bought it.
Is it sweet sake? It looks so cloudy.
The yeast is still alive, so be careful when opening the bottle: ⚠️
I opened the bottle a little and closed it again when the bubbles started to rise.
Repeat.
After about 5 minutes, I opened the bottle, drooling like I wanted to drink it.
The taste is not the sweetness of nigori sake,
It is a combination of bubbles and sourness 🥰.
The foaming feeling is so strong that you can drink it in gulps.
It is easy to drink for those who like sourness.
It is a green apple, yet
Milky and more than Junmai Winter Label
Gorgeous aroma 🍏💐.
Silky on the palate with
Bitter and umami with a burst of gas,
Sweetness spreads ☺️✨
Personally, it brings back
It brings back memories of festivals.
The cute acidity brings the whole thing together.
Delicious 😋✨
Harukasumi Junmai Ginjo Green Label [Kuribayashi Shuzo Brewery, Akita].
Mellow sweetness and acidity give it a ripe melon flavor. Strong lingering bitterness and gasiness. I like it a lot.
Ingredients : rice (domestic), rice malt (domestic)
Rice：100% Misato Nishiki produced in Akita
Rice Polishing Ratio：50
Alcohol content: 16
Harukazumi Akaraberu 春霞 赤ラベル
2025.12.04 Mokpo Sushiari
Akita's Harukazumi. Among them, Akaraberu, which uses the same yeast as Aramasa and is said to have been brewed by Aramasa, was 70,000 won, so I ordered it right away, but I thought, "Why does it taste different from what I remember?" It got softer and more fragrant over time, but I was a little disappointed.
[Spring haze]
I didn't see the small bottle listed.
I think it might be "Junmai Harukasumi".
I won a prize of "Kikuimo soaked in soy sauce".
It's so good! Perfect 👌✨
I was expecting it to be nettlesome like a taro.
I was expecting it to be nettlesome like a taro, but it was so crispy and raw!
I'm going to eat it in soy sauce and have a quick spring haze 🍶´-
I love it!
A food sake that also goes well with rice dishes."
Exactly right ( ˙-˙👌)
⬇HP excerpt⬇
The most important thing to keep in mind when brewing sake at Harukasumi is to make a "food sake that goes well with rice dishes,
A food sake that goes well with rice dishes.
Whether it is a special dish or not,
We want to brew sake that can be enjoyed with food, whether it is a special dish or not.
We want to brew a sake that can be enjoyed with or without special food.
In this sense, this red label
This red label is the most typical Haruka sake in this sense.
Rice variety: Misato Nishiki
Rice polishing ratio: 60
Alcohol content: 16
Careful aroma of green apple and citrus 🍏🍊.
In the mouth, it has a fresh mouthfeel
Gentle sugar-like sweetness and umami spread ☺️✨
The acidity spreads slowly.
Taste while leaning over the lingering aftertaste
Spring haze is still the best 😆‼︎✨
Thank you again for your support this season 🌸
Harukaze Winter Label Junmai-shu Namaishu
I bought a bottle of Haruka's newest sake at Lajomon.
It has the freshness and juiciness of a new sake, but with the umami, bitterness, and moderate sweetness of rice.
Oh my, it's delicious. I love it.
My first impression was that it was a normal tasty sake with no major characteristics, but on the second day of opening the bottle, for some reason, it smelled of muscat. It was delicious.
