2038 Honorific Fuji, 55% polished rice
Super alcoholic taste. The aroma is a bit different though.
The lingering, long, harsh aroma and taste filled my mouth. I'll try heating it up next time.
Enshu Yamanaka Shuzo
Aoi-tenshita Junmai-harazake Fubun Shu
This brewery is located in Kakegawa City, Shizuoka Prefecture.
The rice is 70% polished "Fukumaru" from Ibaraki Prefecture.
Light aroma, firm rice flavor, crisp flavor and gentle aftertaste.
It has a light aroma, firm rice flavor, crisp flavor, and a gentle aftertaste.
It can be served at room temperature or warmed up!
#Nihon-shu
Although it is a raw sake, it has a gutsier feel than I expected! Is it because it is Omachi? It's hiyaoroshi, and the flavor is well balanced. Delicious, highly recommended.
It is an ordinary sake with no particular peculiarities in aroma or taste. I can only say that it is an ordinary sake with no particular peculiarities in aroma or taste. I think you can taste the flavor a little more when the sake is heated up. If anything, it is not my favorite type of sake.
It's Sake Day 🍶.
Shizuoka Prefecture. Kakegawa City. Enshu Yamanaka Sake Brewery Co.
Aoi Tenshita 60% Junmai Ginjo Aizan Unfiltered Aged
We bought this sake because we talked to them most often at the Kyoto Takashimaya Sake Festival and learned a lot from them.
I bought it because I talked to him most at the Kyoto Takashimaya Sake Festival and learned a lot from him.
The color is yellow with a slight greenish tinge.
The nose has a slightly nutty, buttery, and caramel aroma.
Smooth mouthfeel with a slightly oily feel.
The honey-like sweetness and aroma spread in the mouth, followed by sweetness and umami that match the savory, mature taste that passes through the nose. The aftertaste is bitter to spicy.
It has an interesting and complex flavor profile.
He told me about Shizuoka yeast, saying that this was the only thing to remember.
He came back to the institute and said that since he was from Shizuoka Prefecture, he had to make Shizuoka yeast, so he improved the yeast varieties and created all kinds of wonderful yeast. That was how Shizuoka became known as the "Shizuoka of Ginjo.
The Shizuoka yeast, HD-1, is extremely difficult to handle, and even the breweries in Shizuoka can hardly use it. The only breweries that use it are Kikusen, Shoyuki, and the now-defunct Kunika (the brewer is a disciple of Denbei).
Good morning, kozou-san 😊I also heard that if you use HD-1 yeast and don't change the brewing method depending on the difference between the sake rice, Honorifuji and 2022 Honorifuji, the aldehyde aroma will be too strong to sell 😅I'm interested to hear about the yeast and sake rice 😳.
Hi Nemuchi 🐦.
I learned from your review that yeast has been able to win so many awards 😳that it has such a big impact 😊🙏.
The most amazing thing is that you can remember all this while tasting ✨.
Good evening, Pon-chan. 🌜️ It was interesting to hear all the stories about Shizuoka sake, yeast, sake rice, and other breweries 😊There are a lot of stories I don't remember because I was too drunk 🤣.
94% Omachi from Okayama Prefecture, 6% Yamadanishiki from Shiga Prefecture
Rice polishing ratio 55
Fruity, green apple-like taste, mellow sweetness. It has a thick, juicy aftertaste that is just amazing Omachi! The mouthfeel is clear and not difficult to drink with food, making it very drinkable and very satisfying.
