I have been impressed by Shoryu Hourai's fresh Omachi before, and I have not had it since.
It is a hiyaoroshi-goshi, so I assume it is once-hiked, but it has a robust, crisp dryness that would be subtly convincing if it were twice-hiked.
What is interesting, however, is that it is very much a "sake yeast" style! It has a strong acidity and a little, but not too much, dairy-like flavor.
And when it is freshly opened, the astringency gives it a heavy body in a good sense. So it can be used like a wine, and it goes well with cheese! I paired it with camembert and it was great...!
It was also served at room temperature at the restaurant, which is understandable! You can taste the freshness of the sake at room temperature, rather than drinking it cold and sharp. And if you warm it up lightly, it is unbelievably delicious! It is a flavor bomb and you can drink it with meals all the time.
I drank it in bottle #4, but it is also suitable for drinking in a bottle for a long period of time, so I may do so from next year onward.
I bought it to compare with Zanso Horai.
Shoryu Horai
Fresh! A little sweetness
Soft sourness
A little bit of schwarziness 🫧 Freshness
Delicious 😋.
Very different from Zanso Hourai.
Indeed, the alcohol content, sake level, and rice polishing ratio are different!
And this Shoryu Hourai is unfiltered raw sake.
I thought we were going to compare the sake, but the choice of combination this time was too obviously different...?
Both of them were delicious 🤔.
Still, if I had to say which one I prefer, I would say I prefer the Shoryu Hourai 😘.
Good evening, Mr. Takashi 😃.
I would like to try a bottle of Zanso Hourai but I didn't know there are two kinds of Hourai and Shoryu Hourai 😅I'm learning a lot 🤗I want to drink both of them 😙.
Thank you Jay & Nobby 😊.
Depending on what you drink, I have a feeling Jay & Nobby won't dislike it (based on your post, lol). I would love to try the Zanso Hourai as well as the Shoryu Hourai! 😋
Shoryu Hourai hiyaoroshi. A robust and solid autumn sake. I don't really like the expression "dry," but it is a dry, delicious, well-balanced sake with a good balance. I think I prefer Shoryu to Zanzou as an autumn sake. I wonder if the season favors heated sake?
Plump and rounded graininess.
It has the taste of taro and chestnuts.
It has a traditional, rich and spicy flavor.
It has acidity and spiciness, so it doesn't drip down.
Straightforward and good sake.
I like it.
My favorite degree☆4/5
Rice polishing ratio 60%, alcohol content 15%.
I was a bit hesitant to drink a dry sake because I don't often drink a sake with a traditional sake yeast yeast yeast yeast yeast yeast.
I hear it's made from a traditional sake yeast yeast yeast yeast. It somehow makes me feel better: ⤴️
The label on the back says it tastes better heated, but today I chilled it. It's very dry!
Unlike Zanzou Hourai, it is a pure sake, so the mouthfeel has a strong punch! It is sweet at first, but it has the unique acidity and good bitterness of pure rice with a fresh yeast base...delicious...we are enjoying it with our favorite whale meat sashimi...little by little...
