Hidahomare rice, which accounts for only 1% of all rice suitable for sake brewing, is used. The first sip is soft and the aftertaste is refreshing, and it seems to go well with all kinds of meals.
The use of ultra-soft water in the brewing process is responsible for this characteristic.
Smooth, gentle and discreet sweetness on the palate.
Yet, the umami of the rice comes through quickly.
The mouthfeel is smooth and smooth, but the taste is strong enough to make you think this is sake.
The taste is sharp and dry.
And when swallowed, it does not leave a persistent taste in the mouth.
It is said to be brewed as a food sake.
Delicious 😋!
100% Hidahomare from Gero
Terroir is a word derived from the French word terre, meaning "land," and refers to the characteristics of wine, coffee, tea, and other grape varieties that are a result of the geography, terrain, and climate of the place where they are grown.
Gero Onsen trip, room drinking sake.
It is refreshing, but has a slightly classic feel.
The sweetness of the aftertaste seemed to pull away.
Delicious!
With an alcohol content of 16%, the first impression is a fairly strong attack due to the fact that it has not been fire-aged. It has a strong bitter taste, but as it rolls around on the tongue, it changes to melon sweetness.
I drank a lot of Gero sake on my trip to Gero Onsen and enjoyed it so much that I booked a brewery tour for the next day 🍶!
Great with the local dish Keichan🐓🙌
Sake is refreshing? But I also felt the sweetness of Hidahomare 🌾.
