I like this a lot!
The level I would like to have in my house!
Strong and mellow sweetness like apple syrup 🍎.
They use mizumoto junmai sake as brewing water. In other words, this is also a noble sake!
A day full of luxurious sake✨
Complexity from the first sip. Sweetness, acidity and fruitiness.
The sweetness remains softly and quietly disappears.
For an occasional change of pace.
16% but easy to drink. A bad one when it gets going.
It is thick and has a lactic acid feel to it, as evidenced by the color.
It's like a thick calpis. Undiluted.
As the description says, the flavor is pretty sexy.
No yeast, but the flavor is amazing!
Hanaboe, preferring warmed sake
Not flashy, but modest and honest, with an "ibushigin" (smoked silver) quality. Sharp and crisp acidity when served cold. Warming will broaden the range of aroma and flavor, and allow you to enjoy the rich acidity and umami of the rice. It has a lightness that makes it a great sake to be left by the side when served with a meal. It has a lightness that makes it a versatile sake to have by your side when dining.
Miyoshino Brewery has its roots in the foot of Mt. It is a challenger brewery that adheres to the mizu-hashiroshi method of production, a method that was once abandoned. The brewery starts by soaking raw rice in water to make "soyashimizu" (lactic acid fermented water), and brewing it using only the brewery's own bacteria.
I picked up a bottle of this sake out of curiosity at Yamauchiya, a store I often visit. It is made using an even more unusual method (kijoshu) in which mizu-hashiroshi sake is used as the brewing water. This method is said to result in a sweet sake with the sugar not fully converted into alcohol.
It has a slightly effervescent, yogurt-like lactic acidity, and gives the impression of a sweet and sour taste that turns into a slightly bitter aftertaste. It is so crisp that you don't feel the alcohol content, so be careful not to drink too much 😆.
*The second picture is the Senbonzakura cherry blossoms at Yoshinoyama, which I visited before. It is far away, but it is worth seeing.
⚫︎Polishing ratio: 70
⚫︎ Alcohol content: 16
Lactic acidity, but also aromatic sweetness. There is also an aroma that comes to the nose. The waiter said, "This sake tastes like many things. Characteristic and interesting.
⭐️4.2
Sour aroma.
Mild and gentle sweetness like lactic acid beverage.
The color is like calpis with a lot of leesiness.
The aftertaste is rather refreshing, tasty, and easy to drink.
A bottle that I would like to repeat.
This time it is Hanaboe's Yamahai Honjozo.
This sake is from Yoshino, Nara Prefecture.
I took this sake home with me the other day when I participated in Hanaboe's sake brewery tour.
First at room temperature.
Yellow in color.
The top aroma is soy sauce, caramel, freshly pounded rice cake, fermented butter, and even a hint of cypress.
It has a creamy mouthfeel.
The clear acidity of the Yamahai style develops into a complex umami and creamy rice flavor with a light soy sauce-like aroma, and then slowly fades away while leaving a lingering umami aftertaste that is typical of Hanaboe with its acidity and calm bitterness.
When served warmed,
The sharp angle of the acidity sharpens and the full-bodied sweetness of the umami is reflected in the taste, making it delicious when heated.
The tour of Hanabatake's brewery included a full tour of every corner of the brewery, and we were even allowed to enter the koji room where the sake is being brewed.
It was a rare opportunity to hear directly from Mr. Hashimoto, the company director, about his passion to express the taste that can only be achieved by brewing sake in the Yoshino region.
If that is the case, take back the Natural Selection series!
I was very rude to buy a bottle of Black Label, but I did,
I wanted to enjoy it in many different ways 💕.
I wanted to enjoy it in various ways💕.
I recommend this bottle for a gentle taste of Hanaboe's character.
Hi Peco🌞.
It's great that you show us the inside of the koji room.
Do you check natto (fermented soybeans) for visitors?
That's a very astringent choice of Yamahai Honjozo Peco 😊🍶.
Good evening, Ms. Matsuchiyo. I was told not to eat natto and yogurt for a few days. I was so impressed that I could observe everything that he told me to ask any questions 😊.
Yogurt too 🤔
I heard that there are a lot of cases recently where the acidity of Yamahai does not come out easily, and the toji of Raku no Se blurted it out on his Instagram.
I think it's possible that the recent yogurt has been affected by the low acidity.
Hi, Matsuchiyo-san. Is it hard to get acidity out of Yamahai? - I wonder if it is hard for lactobacilli to multiply even if it is Yamahai because of recent advances in hygiene control 🤔Raku no sei, I'll follow you too 😊.
⭐️3.6
From the aroma before drinking, the aroma contains sourness.
The sourness and alcohol aroma come all at once as it passes down the throat.
I personally don't like sourness, but Miyoshino Brewery is one of the sake breweries I pay attention to.
