gobujo
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!
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
昇龍蓬莱Shoryuhorai
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Location
521 Tashiro, Aikawa, Aikō-gun, KanagawaOpen in Google Maps
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Shoryuhoraiきもと純吟 山田錦60
koni
Strong rice assertiveness, strong flavor, dry
Japanese>English
Shoryuhorai生もと純大 雄町49
兄貴
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...
Japanese>English
enoking_4771
At the 8th Nihonshu Kai
Crisp taste
More Dry Sake
Taste ★★☆☆☆☆☆
Japanese>English
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