Hitoki Junmai
The aroma is not that strong. It has a fruity, pale yellowish flavor.
When you sip it, the fruity sweetness comes on at once. It has a pleasant light, fruity sweetness. It has the so-called "Mio-like" taste, but it is much more like a fruit wine, with a sweetness like dessert wine.
It is very delicious. You can drink it by itself.
It is a hitotoki (a kind of rosé) from Rokkasen in Yamagata Prefecture.
I received this one from my father-in-law the other day🍶.
Rokkasen is a sake brewery created in 1972 by a group of five breweries.
The brewery's name was inspired by the desire to brew sake as gentle as the Rokkasen poets of the Kokin Wakashu (Anthology of Ancient and Modern Japanese Poetry) who composed poems that soothe the soul.
Major brands include Yamahoshi, Rokkasen, and many others.
Hitokitoki is a sparkling SAKE, which means "to toast with sake," and is named for the time it marks (ichigoku).
Secondary fermentation in the bottle creates a gaseous sensation.
The rosé color is due to the use of "purple-black rice" as the raw material. The rosé color is naturally derived.
The appearance is a hazy pinkish rosé wine color with a haze of orikara, with faint streaks of bubbles 🫧.
I'm not a good photographer, but the actual wine is a beautiful color with a bit more clarity😅.
The aroma is... unexpected, like milk or creamy cheese 😳
On the palate, the gas is refreshingly stimulating, and a rather juicy sweetness falls on the tongue, while a refreshing acidity spreads quickly and snaps off with the gas.
The finish is grapefruit-like with light acidity and bitterness.
The color was beautiful, and the gas and taste were just as I imagined, like a sweet and sour toast 🥂.
Thank you for the drink 🍶.
Good morning Aladdin 😃.
I drank some Kochira sake at the Japanese sake festival 😁.
I thought it was from yeast but it was black rice 🤔.
It was at the end of the festival so my memory is a bit fuzzy but I had the impression it was easy to drink 😋.
Hello bouken😄
Of course I saw your CI. It did say "derived from ancient rice" 😅.
I love gassy drinks, but I think there are too many of them these days and they are slightly saturated 🤔.
Aladdin, good morning ☀☀☀ I drank it at the same Japanese sake festival 😊I only have the impression that it was easy to drink like juice because it was so shwashy, I don't remember the taste in detail, so I will refer to this one 🤣.
Hi Nemuchi 😃
I think all of these shwashy types are very similar and may not leave much of an impression 🤔Taste... not very reliable to begin with, but the aroma in particular is questionable this time 😅.
A winning sake from a visit to the Rokkasen brewery in Yamagata Prefecture.
It's been a while since I had a sparkling sake!
The label is a nice picture of a toast to a moonlit night 🩷.
⚠There is a warning for sparkling sake!
Rice polishing ratio: 70
Alcohol content: 8
Low alcohol,
Easy to drink with fine bubbles 🫧 and a champagne atmosphere.
Women may like it. 👧🏻
Chill it well and drink it in a wine glass.
It's good to drink as an aperitif 😶.
Slightly cloudy,
It has a refined sweetness and a sourness like the top layer of plain yogurt when you drink it. Lactobacillus? The aftertaste is sticky.
The aftertaste is refreshing and not sticky.
This is the first sparkling wine since Kubota, which I drank earlier. However, the alcohol content is quite low like Mio (Mio:5/Hitoshi:8), so it is easier to drink than Kubota. The specs are as follows
Sake degree = -70
Acidity = 8.0
Yeast used = Association No. 7
(Sake no Hayasaka Shoten website, only the yeast used is on the brewery's website)
I paired it with open red clams, which did not interfere with the pairing partner, and as expected, Yamagata sake is delicious. It was a delicious time, thank you very much.
Fizzy Sake.
The other day I came across a delicious fizzy sake for the first time, so I decided to buy it to try deepening it a bit.
It has a pale lemon yellow color with a cloudy white tint.
The bubbles are about fine with a slight effervescence.
Lactic acid such as yogurt and cream cheese on cooked rice. There are woody aromas of cedar, cypress, etc., and a sense of maturity like soy sauce. There is also a grapefruit-like nuance.
The lactic acid aroma is strong.
In the mouth, there is an elegant sweetness. The alcohol is low, with smooth bubbles and fine acidity.
The finish is slightly bitter and astringent.
The low alcohol content makes it easy to drink.
新鮮な魚介類とシャリが一体になった寿司。米から造られた日本酒との相性は抜群です。寿司をつまみに日本酒を飲むのはSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
山形県・北村山地区の5つの蔵が合併 六歌仙の創業は昭和47年(1972年)、新進の酒蔵とも言えます。県の北村山SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
新潟市の古くからの繁華街・古町（ふるまち）の一角にある「居酒家こばちゃん」。佐渡出身のご主人が2002年に開いSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
