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花巴Hanatomoe
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Location
Muda, Yoshino, Yoshino District, NaraOpen in Google Maps
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オゼミ
2025 0528
f i r s t a n d f o r m a t i o n s
Hanatomoe
Nara Yoshino
Nama Sake
Unfiltered raw sake
Mizu-hashiroshi
Alcohol 17
Hayashi, Yamahai, Mizu-Hashi, Comparison
Miyoshino Brewery
Yoshino Town, Nara Prefecture
Japanese>English
オゼミ
2025 0528
☆☆☆☆
Hanatomoe
Yoshino, Nara
Nama Sake
Unfiltered unpasteurized sake
Yamahai yeast
Alcohol 17
Comparison of sake styles
Miyoshino Brewery
Yoshino Town, Nara Prefecture
Japanese>English
オゼミ
2025 0528
f i r s t a n d f o r m a t i o n s
Hanatomoe
Yoshino, Nara
Fast brewing
Nama Sake
17% alcohol by volume
Comparison of sake styles
Miyoshino Brewery
Yoshino Town, Nara Prefecture
Japanese>English
ポコタロウ
From the smell, it is lactic acidic.
After the long lasting umami, the acidity rushes in.
I liked this sake.
I looked at the bottle and it was from there, so the taste may change when it is freshly opened.
Japanese>English
ハム
The moment it is opened, a lactic acid aroma rises in a flurry. A slightly peculiar and natural aroma like yogurt, aged cheese, or fermented rice.
Japanese>English
Hanatomoe2024 山廃 Jun Dai Dai 無濾過生原酒
ハム
Jo" was conceived of as a honjozo, which means that the brewing style is highly individualistic.
It has the acidity produced by Yamahai, a citrusy aroma, and a fruity, refreshing acidity and slightly bitter taste in the mouth.
Japanese>English
yoyoyo
I enjoyed Hanaboe's mizu-hashi the other day, so I decided to repeat Hanaboe's recipe, this time with yamahai!
Aroma with a delicious sourness ✨
And when I drank it, I found that it had a rich acidity derived from natural lactic acid bacteria, though not as much as the mizu-hashiro!
And yet it has a clear and refreshing impression ✨.
It's delicious!
Hanaboe's sake is addictive!
Japanese>English
Hanatomoe長期熟成古酒 1988
ハム
This sake was brewed in 1988 and has been aged for over 35 years.
The color and aroma are reminiscent of Shaoxing sake,
It has a concentrated aroma and a slightly dry aftertaste,
It is also a good match for Chinese cuisine.
Japanese>English
森康央
First, do not mix the ori that has accumulated at the bottom...
When you pour it into a gulping cup, the ori will dance and air bubbles will rise up from the bottom in a column.
It is a slightly cloudy yellow color.
The aroma is like a mixture of honey and sour.
It is served.
Strong acidity, sweet and sour taste, and bitterness spread from the tip of the tongue to the entire tongue.
As you drink it, it becomes a perfectly sweet citrus juice.
The inside of the mouth is glossy 🥰.
There is quite a bit of alcohol.
Japanese>English
Hanatomoe自然淘汰 natural selection DNA
ハム
Natural selection, simply put, is the process of not adding any yeast to the brewing process and allowing the natural microorganisms of the local environment to compete, grow, reproduce, and select themselves in the sake mash, with the dominant strain ultimately winning and producing the aroma and flavor of the sake body. Because of the local geographical environment and annual climatic conditions that cannot be replicated elsewhere, good sake brewed annually by natural selection has a unique aroma and flavor that will never be repeated.
I am very happy to receive a bottle that the teacher brought back from Japan.
I wish I had time to visit the sake brewery.
Japanese>English
ハム
The fast brewing method gave it a straight acidity and umami flavor.
In addition, the use of a thermal tank to control the temperature gave it a unique flavor.
It has a slightly sweet, apple-like aroma, and when you drink it, you can taste elegant umami, juicy sweetness and acidity, and a bit of sweet and sourness like when you bite into an apple.
Japanese>English
木純透
Aroma with a refreshing sourness - good.
It is a good sourness. Firm sourness.
I felt a stinging sensation on my tongue.
I am already drunk, so is it true?
It says "like cheese.
I see what you mean.
I don't feel the sweetness so much, so it is probably very easy to drink.
But I still feel lactobacillus.
Mizu-hashiroshi is interesting, and I like it.
Japanese>English
木純透
Middle.
They say it's yeast-free. Wow!
I feel a heavy, pungent sweetness.
I wonder if this "pung" is sourness.
The acidity is strong, of course.
I feel the heaviness of Yamahai, but is this sensibility correct?
I'm drinking it with leek miso, and it's delicious.
I think it enhances the sweetness of the leek miso.
I like to drink Yamahai sometimes.
It's the kind I don't drink every day.
Japanese>English
木純透
Leftmost.
The last and the mouth-opening ainoids.
I knew the sourness was good!
Delicious! Suki! Umakoi!
It has a refreshing feeling, but it also has a richness.
It's delicious!
Japanese>English
木純透
Rightmost, only this one is at room temperature.
The color is nice.
It also has a heavy taste and sweetness.
It's a bit too sweet for my taste, so I guess there are different tastes.
Maybe the room temperature makes the taste come through.
It has a complex taste.
Umakoi.
I wonder how it will be when it is cooled down.
Japanese>English