You almost went to bed without raising it.
Fresh aroma like apples and muscats.
Clear and fruity like that in the bottle.
Halfway through, there is a hint of bitterness.
Wine-like mouthfeel.
The title "pure" suits it well.
Taste level 3.5/5
It has a simple sweetness that is pleasant. The aftertaste is not persistent, and it is pleasant to drink. It is not so spectacular, but it is delicious. It may be because it was after a swim in the pool, but it is my favorite.
Junmai Ginjo Hidahomare" is a standard product from Enazan, a famous sake brewed in Nakatsugawa, a historic post town on the Nakazendo Highway that passes through Gifu Prefecture.
Hidahomare, a sake rice produced in Gifu Prefecture, is polished to the level of Junmai Daiginjo and brewed with the pure and beautiful subterranean water of Mt. A gem brewed with the blessings of Gifu.
Ingredients: Rice, Rice malt
Alcohol content 16%.
Storage method: Keep in a cool, dark place out of direct sunlight
Ingredient rice Yamadanishiki
Polishing ratio 50%.
Sake degree -7 or so
Purchased in Gifu 🍶.
Hmmmmm...............................................................it is meant for everyone to drink 🤔
It's certainly easy to drink. It seems to go well with any occasion.
It has a strong flavor. It's easy to drink but it's sake! It's like (what is it?).
Delicious 😋.
Gifu 100% drunken musubi, first brewing
Rice polishing ratio: 50%.
Alcohol content: 15
Hazama Shuzo's "Enayama Pure Junmai Daiginjo, Gifu, Drunken Musubi New Sake Hatsujikomi".
Yo-Musubi is Gifu Prefecture's original sake rice developed by crossing the early maturing "Hidahomare" variety, which accounts for the majority of sake rice produced in Gifu Prefecture, and the late maturing "Hidamori" variety.
It is Gifu Prefecture's original rice for sake brewing.
It is a new variety of sake rice from the Tono region, suitable for brewing ginjo sake, which is made by grinding out more than half of the brown rice, because the "heart white," the central part of the rice that is important for sake brewing, is small and does not break easily when milling.
This Junmai Daiginjo-namaishu is brewed with 50% polished Musubi rice, and the aroma is gently refreshing, reminiscent of grapefruit.
The aroma is a beautiful isoamyl acetate type ginjo aroma.
When you drink it, you can feel the clarity of the rice, and the fine umami flavor spreads beautifully. The acidity is mild, and no trace of bitterness or astringency can be detected.
It is a beautiful gem with outstanding sharpness.
Alcohol percentage] 15.8
Sake meter] [Acidity] Not disclosed.
Rice polishing ratio
Koji rice: 50% polished rice produced in Gifu Prefecture
Kake rice: 50% polished rice produced in Gifu Prefecture
Yeast】【Not disclosed
