Mansaku no Hana (flower of mansaku) comparison
This is not the only sake made with crucian rice, but "Umakara Mansaku Hi Hiyoshi Oroshi" (Hiyoshi).
My first impression was that this was the best!
Is it dry?
Compared to the other two, it is drier, but the acidity is more pronounced and delicious!
It may be low in sugar, but it doesn't have much bitterness, so it's easy to drink!
Posting No. 548.
This is a new sake raw raw sake. It is gassy and young. When you drink it, you can feel the acidity. There is not much sweetness and the weak ginjo aroma is impressive. It has an umami aftertaste, but the aftertaste does not last very long.
Pairing with Ate
Oden
Fried potatoes◯
Roasted pork cutlet
Abalone sashimi
Personal preference
☀️
"Tourmai sake" is so cool 😎.
I hope you add it to the sakewa tag ✨
This is a series where the sake rice changes every month.
This month it's Miso Nishiki 💕
I didn't drink it last month 😑.
I don't know if I can drink it next month 🙄.
It has a slight sweetness and a firm umami flavor.
The mouthfeel is soft and mild, with no harshness to the finish.
There is a lingering bitterness and a tangy acidity that comes to the tongue after the second sip.
It is a sake that does not push you away.
Yokote City, Akita Prefecture
Today was a farewell party for a long-time employee of my company. I was tired from organizing the party, so I declined the invitation to the after-party and came here alone for a drink.
The first drink was a leisurely one.
There was that famous guy on TV and youtube at the restaurant.
★★★★4.0
Specified name: Tokubetsu Junmai Hikarikiri Genshu (special pure rice, once-fired sake)
Koji Rice : Akita Prefecture's rice suitable for sake brewing
Kake rice: Akita sake brewing rice, etc.
Rice Polishing Ratio: 55
Alcohol percentage: 16
Sake meter: +9.5
Acidity: 1.8
Amino acidity: 1.4
Yeast: Association No. 9
This is a limited Junmai-shu with a strong umami flavor in a spicy taste.
It is perfectly matured, with a rounded umami taste that expands in the mouth over time. It has a good balance of acidity and umami, and will complement any dish it is paired with.
While the aroma is restrained, it has a delicious fresh fruitiness and sweetness in the mouth. The second half has the richness and heaviness that only a hara-shu can have, yet it is a sake that can be sipped chibi-chibi all the way through ✨I am concerned about calories today, but I like hara-shu as well! 🍶
The aroma is subdued yet gorgeous.
Sweet on the palate, but soon develops a pungent taste. A faint sweetness lingers in the aftertaste.
Alcohol content: 16%.
Sake meter: +1.5
Acidity: 1.9
Star: ⭐️⭐️⭐️
