As the label of cherry blossoms dancing on a white background suggests, this bottle has a fluffy, gorgeous, and clean taste.
The fruit nuances are understated, but gently fragrant like a spring breeze. It has a slight hint of banana and a hint of melon.
In the mouth, it has a smoothness typical of Hakurakusei. It has a slightly thicker flavor, as if it were intended for in-flight drinking, with a "core that will not be defeated by atmospheric pressure".
After passing through the throat, a slight astringency appears, like the lingering taste of cherry blossoms, fleeting but sure to linger.
This sake was a new aspect of Hakurakusei's springtime style, with all three elements of gorgeousness, gracefulness, and gentleness.
Last month, I had a farewell party at my favorite bar at my former employer❗
Thank you very much for all the food and drink you gave us over the past 4 years 🙇.
First of all, we had Hakurakusei, the master's favorite sake 😊It's new, fresh, and consistently delicious 😋It goes well with local seafood 😆.
As the concept of "the ultimate food sake" suggests, the acidity is not too harsh and makes you want to drink more.
Rice polishing ratio 60
Sake degree +3
Acidity 1.6
Amino acidity 1.2
Alcohol content 15
Rice used: Domestic rice
The concept of Hakurakusei is "the ultimate food sake.
The atmosphere of Hakurakusei changes dramatically with different meals.
At first, when I paired it with fish and tofu, I was impressed by its soft and gentle flavor, and how easy it was to drink without disturbing the meal.
However, I was surprised when I paired it with bonito saketo. It was dry, sharp, and had a different impression from the Hakurakusei I had been drinking earlier.
I was impressed again by the depth of the sake, and how the taste can change depending on the combination of the two.