This double-named bottle was brewed under the supervision of the brewer at Yukawa Sake Brewery using rice saved from the Shirafuji Sake Brewery.
The aroma is quite strong. It had a slightly yellowish color, a refreshing acidity, a moderate sweetness, and a slight bitterness, and was a delicious sake with a slightly thick mouthfeel.
The collaboration sake with Kaze no Mori's Aburanaga Shuzo was a draft, so I enjoyed it without much time to drink, but the one I received from a local liquor store in Wajima earlier was a fire-aged sake, so I let it sit for a long time. We could not let it stay for two summers even though it was indoors, so we have now opened the bottle.
Some of the breweries that were affected by the Noto Peninsula earthquake have reopened on their own, others are brewing with the cooperation of breweries in the prefecture, but we have not seen any sake from the Shirafuji Brewery, so it appears that they are still in the process of reopening. We hope to see them again.
It's cold with a cold, so I'm having oden with hot sake.
If it's heated, it's sake from Ishikawa or Noto.
Shirakiku, as the name implies, is a very elegant sake, but it's from Noto.
It's a heavy sake, but it's from Noto. It's heavy and looks good warmed up.
But it's easy to drink because it's classy.
No, no, the fullness of the flavor makes me drunk. Maybe it's because it's a raw sake, or maybe it's because I have a cold.
Thank you, Mr. Hiraccio.
For the first time in years, I fell asleep.
Mr. Ota's program is Kokubunji. This show makes me want to go to a good izakaya with a higher price.
It is a valuable sake.
As the label on the back says, the sake that survived the earthquake was unavoidably? As the label on the back says, this sake is made by blending sake that survived the earthquake. That is why it is called Honjozo+.
When one thinks of its painful origins, one is reminded of the following...
Although it is a honjozo (+ junmai), it has a ginjo-like aroma.
It has a gentle sweetness like pineapple, and the mouthfeel is soft and refreshing like water.
Yet it is rich in flavor and overflowing with gentle rice flavor.
The body is soft and full.
I took the liberty of imagining a different sake quality, but it caught me by surprise...
It was a charming, lovely, and hopeful sake. ☺️
White chrysanthemum!
Sake made in Youho's brewery 🛸.
I'm looking forward to the revival of the brewery!
Sweet but subdued✨
The second half of the bottle is wrinkled and dry with a sour taste!
It's easier to drink when it's closer to room temperature than when it's cold 😆.
Umaya, a ramen chain in Aichi 🍜.
Not photogenic, but insanely delicious 😋.
