Hatsuhana Tomoe!
I got this one on a business trip to Osaka!
I got this one too on a business trip to Osaka ✨
I'm a sucker for limited editions 🤣.
The aroma is like yogurt!
The taste is also very sour and acidic,
The taste is also very sour with a strong acidity and a dry taste in the latter half of the taste!
It's a big habit, but it's delicious 😋🍖🥩.
This is meat 🍖🥩.
Yamaoka Family🍜🍜.
Hanapin-san, the head of the Sake-no-wa Ramen Department, recommended the butter, so we added it 🧈.
And corn on the cob 🌽.
It mellows out the noodles! It's great on noodles 😋.
"Acid free."
Sweet and sour like rum raisins, with a strong, mature, complex aroma. What, is this sake? I was unintentionally upset.
The color is yellowish, reminding me more and more of white wine. I hurriedly pour it back into the wine glass. I summoned some cheese.
The first thing that comes to my mouth is sweetness. The acidity and slight bitterness come in the aftertaste. Berry fruity. The various tastes harmonize well in the end.
It is the most unique sake I have ever tasted. It is very peculiar. But I love this kind of sake. Thank you very much.
Here are some extras.
For a moment, I mistook this for "Hanamup" by Ryoseki Shuzo, Akita. I am sorry. Kanji characters are so hard to read.
I was surprised at how much influence microorganisms have on the taste of sake. How in the world can such a flavor come out of rice! You didn't use fruits or something! Lactic acid bacteria, is it you...! Ummm, fermentation is interesting.
I mean, this traditional method of "mizu-hashiroshi" sake, today we have cheese, yogurt, and other fermented foods from other countries, but how did people in the past enjoy it...? I'm curious.
My curiosity was piqued.
Yesterday I was drinking thinking it was Hanamura (花邑). When I looked at the picture, it was Hana Tomoe 😓I've been drinking too much since Monday.
I've been encountering a lot of old sake lately, but this one tastes like chocolate. There are many kinds of old sake, aren't there? It's interesting that you can't imagine what it tastes like until you drink it. It went well with smoked fish and cheese.
BAR HOROYOI
Yoshida Bldg. 2F, 7-6 Konyacho, Aoi Ku, Shizuoka City
One big job done.
Of course I'm gonna drink it.
Acid free.
Oh, yeah, that's right.
There are pros and cons to this.
I think I'll have to pick something to go with it.
Meat would be nice.
I think so.
Acid in full bloom.
It's not too much, but not too much.
Sweet and tasty in its own way
Not bad
Bitterness is good.
I like it.
Maruda Shuho 1,870 yen
Hanabatake Hayasumi Junmai Hi-iri
# Junmai Sake
#Contract rice grown in Nara
#Polishing ratio 70%.
#Alcohol level 16
#Acidity 3.2
#Nihon Shudo +9
The acidity through the nose is pleasant.
The spiciness comes after the umami.