pure brew (e.g. sake, soy sauce)
Clear. Umesu! But it also has sweetness. There is also a hidden richness. But it has beauty and umami. That's all there is to it. Endlessly lazy sake. Pear. 92 points
Sweetness: 3.3
Dryness: 2.7
Hinted aroma:3.1
Acidity: 2.7
The usual standing
Go to the store: 🏃♂️➡️🏃♂️➡️🏃♂️➡️
After the earthquake, they are finally able to start the renovation work.
It is still difficult to resume sake brewing.
✨Shirafuji Brewery
The sake is a merger of the rescued "Honjozo" and "Neine".
Sake made by merging the rescued "Honjozo" and "Neine" 🍶.
Then, a sip...Mmmm...delicious!
The umami spreads in your mouth!
It's delicious 😂! Delicious!
I found this 🧐 at Aji no Machidaya a while ago.
It was an easy drink, soft on the palate with a main taste of subtle sweetness that is typical of one-cup 😊Ishikawa sake in general is very distinctive😁.
But still, it suddenly got cold, so I felt delicious ramen today 🍜Autumn of appetite, autumn of new sake, and my stomach and wallet are very busy 😋.
#Don't Stop Sake in Noto Project
Okunoto Shirakiku Original Recipe Reproduced Sake Special Junmai
Alcohol: 15%.
Polishing ratio: 73% Yamadanishiki, 27% Gohyakumangoku
This is Mr. Shirafuji. This is Mr. Shirafuji, and although the place where it was made is different, it is somehow the same Shirakiku as usual.
I think I understand, but I don't know.
In any case, we enjoyed this precious sake made jointly with Mr. Shirafuji.
#Noto Sake Don't Stop Project
Okunoto Shirakiku Eiheiji Hakuryu Collaboration Brewing Special Junmai Sake
Rice: 73% Gohyakumangoku, 23% Yamadanishiki
Rice polishing ratio: 55
Alcohol content: 15
I just noticed that when you put the two bottles side by side, the label becomes Noto. Wajima was flooded after festivals resumed in many places after the earthquake. Heartbreaking😣.
I opened the first bottle with Fukui yeast. The aroma is so smooth. It seems to enter through the nose before going down the throat. I feel it has become clearer after a bit of laying down 😄.
8.5 points (wife: 5.5 points)
Rice used: 73% Gohyakumangoku, 27% Yamadanishiki
Yeast used: Kanazawa yeast
Rice polishing ratio : 55
Alcohol content : 16
Sake meter : 3.0
Acidity : 1.5
Purchased at SAKAMOTO SHOTEN Sapporo Store (Chuo-ku, Sapporo)
Poko when opened
No gassy feeling
Slight melon-like topping
The same soft aroma, slight sweetness and umami of rice spread with a moderate acidity, a little bitterness and a slight spiciness of alcohol, and it finishes quickly.
The well-balanced and fluffy aftertaste is classical with a modern touch, and goes well with meals and is of course delicious on its own.
It goes well with Tororo rice and a meat bento box with Kinshi's hormone.
After finishing today's work, I have dinner. I thought about cutting back on alcohol because I would be entertaining at Daigo (a sake tavern in Toyama) tomorrow, but something about the non-alcoholic beer made me feel a bit bland. Then my wife suggested a little sake because we were out of cooking sake.
We had a bottle of Okunoto Shirakiku brewed with Kanazawa yeast and Yamadanishiki, which survived the disaster, and soft water (hard water softened by filtration) at the Aburanaga Sake Brewery in Kaze no Mori (Wind Forest). It is delicious, with a banana-like aroma and a slight bitterness. The flavor and aroma are more distant from the Kaze no Mori atmosphere than the collaboration brew with Kaze no Mori. Junmai Daiginjo-Unfiltered and Hi-ire with a 50% rice polishing ratio and 16% alcohol by volume.
Don't stop #Noto's sake!
#Drinking at home
The sake was made by combining Honjozo and Junmai sake in the same tank due to the earthquake disaster.
I wasn't sure if it would contain a lot of honjozo or not, but I bought it on the recommendation of a trustworthy shopkeeper.
Oh, this was a surprise!
It doesn't have any honjozo-like characteristics, and if you drank it blind, you'd think it was junmai sake.
It has a gentle umami, a slight sweetness, and a light tang at the end.
It is a model of a mildly umami sake.
It is delicious on its own and can be easily matched with a wide range of dishes from sashimi to simmered dishes.
٩٩٩@🍶🍶🍶🍶
I opened a bottle of Okunoto Shirakiku that was in the store when I got back to Ishikawa 😀.
The aroma is a beautiful ginjo aroma😊The mouthfeel is soft😋😋😋😋The moment you take a sip, it has a gentle sweetness and muscat 🍇😘The rich flavor lingers in the nose 😊The sake is a fusion of Junmai sake Nenin 👉👈 and although it is a Honjozo, it has a fruity taste and was good 😚👍✨.
Good morning, Maechen 🐥.
I wondered what + was the fusion with Nene 😳I was wondering what the fusion was with Nene 😳It's great that you moved the alcohol immediately after the disaster, and that you can still make something delicious in such a situation ✨.
Pon, good evening 🌃😀.
I too bought a bottle of sake and then I thought "Honjozo+? I wonder what it means 🤔I see after drinking the back label 🍥😚 Shirakiku from Okunoto is delicious 😋.
A sigh of relief😌💭 with local sake.
Very refreshing aroma.
When poured, fine bubbles stick to the gulping cup.
A dive of shwash!
Astringency and freshness spread from the tip of my tongue to my mouth 😚.
The taste that lingers on the tongue afterward is ¡Èumami¡É 😍.
The flavor characteristics that emerge throughout are modest.
It is a very pleasant taste and makes you feel relaxed. ☺️
On the second day, a pleasant, understated sweetness spreads from the tip of the tongue through the upper jaw.
It is refreshing. It's fresh.
On the way home from harvesting the spinach and chrysanthemum in my vegetable garden, I stopped by a liquor store and saw a collaboration sake between Kaze no Mori and Okunoto's Shirakiku! So I bought it.
I opened the bottle today. The impression I got was that it was a mellow Kaze-no-mori. It is delicious. Junmai Daiginjo, unfiltered and unpasteurized. It is made from 100% Yamadanishiki that survived the disaster, and the rice polishing ratio is 50%. The alcohol content is 16% and Kanazawa yeast is used. We enjoyed it while chewing Komatsu kelp. We look forward to the original version.
#Don't stop drinking Noto!
Noto Shirakiku Sake Brewery
×Nara
Nara Aburacho Sake Brewery
Collaboration Sake
This one has a very "Kaze no Mori" feel to it.
This, this, this taste😊.
From sweet like Japanese sweets,
The taste of this flavor is sharp and spicy!
This one was made before the earthquake.
This is a combination of Honjozo and Junmai Ningon, which were made before the earthquake.
After the earthquake, they were combined into one for the sake of rescue.
The mild sweetness was impressive when served at room temperature.
The mild sweetness was impressive when served at room temperature.
I had it lukewarm.
This is the best 👍!
The sweetness was outstanding and the taste was very relaxing.
It is the type of sake that is drunk more gently than the spiciness that goes well with sashimi of the honjozo type.
It is the type of sake that can be drunk more quietly than junmai sake 😄.
Ponchan!
Good morning😊
When I think of Shirafuji Sake Brewery, this is the taste! I was so happy to taste the sake.
I was so happy to see that I could feel the taste of this sake.
