Last but not least, here it is.
Haginodew, famous for its eccentric label
X, which had been calling out to us from the cold storage for a long time!
As expected, the sake had quite a punch!
I went to this place on Friday and Monday.
Thank you very much, I was able to meet many different brands that I didn't know existed!
Good luck at the piano recital, K.O., our friendly waitress 🎹.
extensive knowledge
Raw material rice: 100% Yamadanishiki produced in Nishiazai-cho, Nagahama City, Shiga Prefecture (Producer: RICE IS COMEDY®)
Rice polishing ratio: 60
Alcohol content: 18%.
(1) 100% Yamada-Nishiki produced in Nishi-Asai-cho, Nagahama City, Shiga Prefecture (Producer: RICE IS COMEDY®)
2) Luxurious specifications with only the most delicious parts carefully selected and pressed without pressure.
(3) Immediately after pressing, the bottle is tightly corked and rapidly cooled, which is only done for Junmai Daiginjo-class bottles.
The initial aroma is not so strong, but has a smooth texture, a spread of umami, and a bitter taste that lingers on the tongue. The aftertaste is sharp and pungent, with a slight spiciness that spreads to the back of the throat.
Although it is difficult to perceive its strong characteristics, it is a good match to eat with tempura, and you can enjoy the loop of pouring off the thick taste and oil and enjoying the next taste, and the sharp aftertaste is outstanding.
It has a slightly yellowish hue and a mild flavor. The rice flavor is also very strong, making it very satisfying to drink. Today I enjoyed my dinner with hamo no otoshi. I enjoyed it with hamo no otoshi.
Today I was a bit busy with a series of unscheduled tasks, but somehow I managed to finish the week.
The sake that soothed me today is Haginodewo Ameidare Jisame, a sake made by Fukui Yahei Shoten.
This sake is made using the Edo period brewing method called jumizu-jikkuri, and the sake rice is Aizan.
Let's start with the sake.
Let's start with the aroma. The aroma has a refreshing sake aroma.
In the mouth, there is only a hint of sweetness.
Then, after a little bit of rice flavor and complexity, the bitterness comes in a flash, and the spiciness spreads quickly at the end.
The sake has a traditional sake taste, but is very smooth to the taste buds.
It was a little spicy for me, but it was a very tasty sake that went well with meals.
Second day
After cleaning, I drink it while watching Amapura.
This time I'm drinking it on its own, and it's very tasty.
The overall taste is refreshing, but with a complex flavor and a salty taste in the second half, which I am enjoying while soaking up the deliciousness 🍶.
Good evening, ma-ki-san🌛!
I've been interested in this one ever since I learned about it when I first started drinking sake.
I'm planning to stop by the brewery on my way back from Kyoto, but the stock is always too good to wait until another time💦.
Thank you for your comment, Gyve.
I first had it at my usual yakitori restaurant and fell in love with it 🎵.
There are so many different kinds of lapels, I want to try them all slowly. I hope you will try it too, Gyve!
Hi, ma-ki-chan 🐦.
I just read your post and remembered that yes it was pretty spicy 😆 I haven't had it for that long so I wanted to drink it for the first time in a long time 😊This one is sake rice, Aizan 😳.
Thanks for your comment, Pon.
It was a completely different taste from the last red label we had, and I was impressed by the way the flavors were all intertwined 😊.
Yes, the rice used for this one was Aiyama!
Hi ma-ki-😃.
Thanks for your work 😌I'm sure your cobblestones and work will drill stone too 😉 I could drink the red 😋 but the white in Kochira is spicy in Aishan! I'd like to drink it.
Thanks for your comment, Jay & Nobby.
So you drank the red label ✨.
The drinks here are spicy on my childish tongue, so I may not be able to help you with anything 💧.
I hope you have a chance to try it, Jay & Nobby!