It is not that I have drunk many Zanso Horai and Shoryu Horai, but I like them very much. Among them, I especially like the dry green label. I could not forget the impression I had when I drank it before, and I kept it carefully for two years.
It's a pity that it doesn't have that rummy taste that I imagined when I drank it the last time! That's a shame!
The aroma is weak and there is not much sweetness. I personally think it is easy to drink, but I don't know why. Is it simply because I like dry sake, or is this umami flavor connected to its drinkability, or is it because it does not have that strange sake-like taste that is often associated with the negative image people have of dry sake...?
Personally, I like to drink it cold because it has too much harshness or the outline of the sake becomes too firm when it is at room temperature.
It goes well with Japanese-style noodles such as soba or somen, and I think it is even better when the flavor is not too strong.
🍶🌾
Shirokushiki Tokuboshiki Tokuboshiki Junmai Namazake R5BY
If I hear it's made with white malted rice, it must be my favorite flavor!
Acidity is also 3.2!
Location: Naha City, Okinawa Prefecture "Wakamatsu.
1929 2025/7
Zanso Horai Shirokushiki Tokubetsu Junmai
Unrefined unpasteurized sake made directly at the brewery
Made with 60% Nagano Miyamanishiki
Acidity 3.1 16° 25/7 A
Aikawa-cho, Kanagawa Oyataka Shuzo
1800 3630
It's been a long time since I've had a Shirokuchiki.
When I drank it for the first time, I had a vivid impression of its strong acidity and its firm taste that was not defeated by the acidity, but after tasting it for the first time in a while, I found it to be lighter than before.
The alcohol content is now 16%, and although there seems to be a slight difference, I wonder if this difference is significant.
It was slightly effervescent and had a refreshing sweet and sour taste. At 12% alcohol, it was easy to drink. I felt it was a little too sweet for my taste.
