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春心Harugokoro
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Brands from Nishide Shuzo
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大正の鶴Similar Characteristics
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Harugokoro純米酒 木槽初搾り
kawanori
Delicious! Sake from Ishikawa Prefecture. In the midst of the earthquake situation in Noto, I opened the seal of the Ishikawa sake I had on hand. Slight oak flavor and moderate bitterness. It goes well with food. I would like to drink it with Ishikawa crab someday.
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ジェイ&ノビィ
Hi kawanori 😃
I'm so glad to hear you're enjoying Ishikawa's sake and cheering for them! We are looking forward to going to Hokuriku and having crab and local sake when we get settled 🤗.
Japanese>English
倍割り
Hatsushibori.
Sourness and umami richness flourish in the mid-palate.
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おっ
tingling sensation (e.g. in a baby's mouth)
As yellow as ginger ale. That habitual aroma of aged alcohol. Sweet and sour, astringent, strong taste. Soft. It was delicious when the hot sake cooled down.
I'm glad to see that the damage was minimal, according to Instagram.
The amount of information on the back label shows passion.
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竹
The mild sweetness and creamy richness of the rice is backed by the aroma of cedar, and has a somewhat sweet scotch aspect.
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Harugokoro一回火入瓶貯蔵 Ver.2023
くま吉
Purchased at a liquor store near Chikuzenmaehara
Another series of Shunshin, a brand with a different concept from the usual one.
Colorless and transparent
Strong sweet aroma reminiscent of wine
Rice flavor with a hint of sweet and sour on the palate
From the label and aroma, I thought it would taste more like wine, but it has a strong, full-bodied sake-like flavor.
Perhaps due to its sweet and sour taste, it goes better with vinegared dishes than grilled fish or sashimi.
(5 days after opening the bottle)
The sweetness becomes more pronounced when warmed to lukewarm.
Floral flavors can be detected.
When heated, the sweetness and lingering aftertaste subside, and the taste becomes more refreshing.
Japanese>English
ナイトロ
Classical Shaoxing wine, 3 days old, herb tea-like flavor.
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マイケル冗談
In Mutsu City. Sake from Kaga was sent to me from a long distance by a person from Mutsu City who works at the same place.
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ねむち
The 3rd brewery at the 6th Takashimaya Sake Festival
Nishide Shuzo [Shunshin] [Hirohisa], Komatsu City, Ishikawa Prefecture
Shunshin is brewed in the middle of winter using the 100 year-old "ikuhashimoto" method.
Mr. Hirohisa Nishide, the toji, is a hard worker who learned from Mr. Naohiko Noriguchi, the Noto toji, a "modern master craftsman," and after five years of training as a brewer, he successfully regained control of the brewery, which his father had handed over to him a long time ago.
No, isn't the story of this brewery amazing?
Shunshin: Junmai with fresh yeast yeast and pure rice.
It is sour with a lot of acidity from the sake yeast.
Junmai Sake: Matorami
The label features two white cats, "Moro" and "Mee", who are the signature cats. It has a low alcohol content of 14%, which gives it a sweet and sour taste rather than a sweet taste.
Shunshin Beer yeast brewed Yamahai Junmai Hi-ire Ver.
It has a complex flavor, perhaps because it is brewed with beer yeast. Sweet, spicy, and bitter all at once.
I wasn't sure if the person at the booth talking with the other customers was from the brewery or the department store, so we moved on without much conversation.
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bouken
Good evening, Nemuchi 😃.
It seems that the brewery's head brewer was out all day due to illness 😥The brewery's head brewer is the one wearing the hat 😊.
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ねむち
bouken, good evening 🌛I knew you were not from the warehouse 🤔But then again, intelligence officers have great information 🤣I learned how to recognize the warehouse owner because he wears a hat 🙇.
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yatsuba
It is not like Kaga sake. It tastes strong and delicious. I agree that it is a hot white wine.
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Harugokoro生酛つくり純米酒
SHIBATA
This is my first time drinking Shunshin.
It was brewed in 2020, so it has been matured for about 3 years or less🍶.
When I drank it, the words "thick, matured, and round" came to mind.
The umami is in full bloom and there is also an element of acidity = umami.
It is exactly like rice soup stock! It's just like rice soup stock.
It is delicious 😋.
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