enoking_4771
At the 8th Nihonshu Kai
Crisp taste
More Dry Sake
Taste ★★☆☆☆☆☆
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昇龍蓬莱Shoryuhorai
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Location
521 Tashiro, Aikawa, Aikō-gun, KanagawaOpen in Google Maps
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Shoryuhorai生酛純米 雄町70 槽場直詰無濾過生原酒
Kazu
This is another brand I've been curious about for the first time.
Mild aroma
A little melon
Fresh and slightly gassy with a hint of melon
Not too sweet, with a strong umami flavor.
The aftertaste is a little astringent.
Japanese>English
なべ
Recommendation! Aroma is lean and sweet, but with a hint of sourness. Tasteful and drinkable.
Japanese>English
倍割り
Omachi.
The acidity and umami are smooth from the beginning to the mid-palate.
The slightly pungent taste is accompanied by a mellow aftertaste.
Japanese>English
ひぃやん
今日の日本酒 Part.2
昇龍蓬莱
きもと純米 雄町70
槽場直詰 無濾過生原酒
岡山県産雄町100%使用(まめ農園)
精米歩合：70%
アルコール分：17度
日本酒度：+4
うるっちょ
Brewing "Zanso Horai
Aikawa Town, Aiko-gun Oyataka Sake Brewery
This raw yeast yeast brew is called "Shoryu Horai".
So, what is "Namo yeast" again?
Let's take a look at it while doing a quick research!
As a result of my research, I found out "Oh, so this is "Namo Hashiwazukuri".
The smooth and massy texture on the palate, tongue, and throat.
From the aroma to the aftertaste, the sourness and sweetness of the rice...
The sake swamp is bottomless!
(-゜゜)(゜゜゜)(゜゜)(゜゜)(゜゜゜)(゜゜゜) I'm not sure what to say...) (-゜゜)(_゜)(_゜)(_゜)(_゜)(_゜)(_゜)(_゜)(_゜) (___)(___)(___)(___)(___)(___)
Japanese>English
MXGUNDAM
It's a wonder of a feeling that goes out of the nose at the end of the day with a swoosh, a gulp, a jiffy, and a whiff.
Japanese>English
Shoryuhorai生もと純米 まめ農園雄町70
ナッチュ
A bottle at the campsite. It was a pleasant drink 😋.
Japanese>English
ゆーまん
Immediately after opening the bottle, the refreshing citrus aroma gives the impression of a light sake, but if you take a sip with a light heart, Master Dry Sake's sermon will explode in your mouth! (Laughs)
The acidity that comes at you like a sizzle, the robust umami flavor, and yet the dry, crisp taste and aftertaste are somewhat similar to a rakugo storyteller who speaks in crisp Edo dialect.
As for the best dish to pair with it, I would recommend soba (buckwheat noodles), since he is a master of the dry taste.
After sipping the buckwheat noodle, I took a little sip of the dry sake.
Japanese>English
gon78
1828 2024/6
Shoryu Horai Kimoto Junmai Omachi 70
Unrefined unpasteurized sake straight from the tank
Specially grown rice without pesticides and chemical fertilizers
Omachi 70% from Okayama Mame Farm
+4 17° 24/5 A+
Aikawa-cho, Kanagawa Oyataka Shuzo
1800 3960
This is the 11th bottle from this brewery since the Hourai days, including the Zanzou Hourai.
The taste of Shirokushiki left a strong impression on me, but the taste of the low alcohol type and other types of sake were very different from one brewery to another, so I chose a Shoryu Horai that I used to like (previously Yamada Nishiki, now Omachi).
The first sip had a slightly distinctive flavor with a hint of nama-zake.
The taste is firm and umakuchi, with a pleasant acidity.
It becomes more straightforward when heated, but it is also too smooth, so the acidity is more pronounced when it is cooled.
After the second day, the flavor has lost some of its character, and I enjoyed the different expressions by alternating between cold and warmed sake.
Japanese>English
パーム農家
Shoryu Hourai is made with Omachi from Mame Farm. Hazy yellow-green in color with a muscat and melon-like aroma. Sweet and sour, fresh and slightly astringent. It also has a green flavor like mint. This is very delicious. It is good by itself or as a food sake.
Japanese>English
パーム農家
Shoryu Hourai's Namaishime style warmed sake. Shoryu Hourai's sake is really good as a warmed sake. Well, basically, all the Junmai sake from Shoryu is good when it is warmed up...
We will enjoy it very warmed up. The aroma of the sake is enchanting. The color is a deep yellow. It's delicious. And it develops quickly. The peculiarity, deliciousness, acidity, and astringency are all fast. It makes me happy to see it go through so much.
Japanese>English
たつさん
備忘録
Shoryuhoraiきもと純米 山田錦 75
tanaka
The acidity is quite strong toward the latter half, and if you imagine the sweetness of Zanso Hourai, it is a completely different approach.
It also has a strong umami flavor as a base.
Japanese>English
Jule
Lactic acidic aroma
Lactic acid aroma
Sour and astringent taste
Omachi from Okayama Prefecture
Rice polishing ratio: 49
Sake meter rating: +3
Alcohol content: 16%.
@Exchange meeting with breweries in Tokyo and the three prefectures
Japanese>English
Shoryuhoraiきもと 純米大吟醸 ヴィンテージ2021
みあ
Memorandum.
It's from the same place as Zaruso Horai.
Japanese>English