Hojunひやおろし 特別純米
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豊潤Hojun
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もふりーと
After work, it's Hana-Kin. So I moved to Iidabashi and went to Fukuno Tori Iidabashi. It's been a while since I've been out drinking alone.
The first sake is today's service sake, Houjun Junmai Shu Dry. It is dry and crisp, but has a bitterness that spreads gradually. Delicious!
Japanese>English
うるっちょ
Stop by Komatsu Sake Brewery in the port town of Bungo USA.
The name of the brewery is "Houjun" because it is brewed by Mr. Junpei Bungo!
Tasting was allowed, so we tasted almost all kinds of sake.
We picked up this one, a classic, to commemorate our first visit to the brewery!
The acidity and umami are rich and crisp!
The aftertaste is also delicious!
Not to be outdone by strongly seasoned snacks
In fact, it is a good match.
The wife (or is it wife?) who served us at the brewery was also a nice person. is also a nice person
It is one brewery that wants to revisit.
Japanese>English
kota.o
The tremendous effervescence of the secondary fermentation in the bottle,
The sweetness and fermentation like calpis.
It has an apple-like acidity,
The rice flavor is also well perceived.
Japanese>English
よっち
At Shinbashi Symmes
Dry, 15 degrees, nostalgic taste, short aftertaste
Fried shiitake mushroom stuffed with shrimp
Japanese>English
Hojun蔵元直売限定 試験醸造酒 無濾過生原酒 純米酒
ボビバレ
When I went to Usa, I bought this sake that had the biggest impact on me among those I tasted from 9:00 a.m. (I have a weakness for limited editions) Sourness and freshness as if made from grapes! Sourness and freshness as if made with grapes! Slight bitterness in the aftertaste. Perfect sake to drink in summer.
Japanese>English
とし
At the usual place.
Just like always.
As usual.
Deliciously delicious...
Japanese>English
麺酒王
My favorite liquor store, Sagajo Shoten, has just started carrying Houjun 🍶 Apparently it is brewed by a father and son in a revived brewery 🤔I'm glad because Oita sake is hard to come by 😊.
This is so delicious 😋It's been a while since I've tasted something so Omachi 😋‼️
The balance between the moderate sweetness and the firm umami and acidity is also great 😆 I'm going to pursue this brand 🎵.
Last week, I attended a reunion of my school days in Sapporo ❗ Some of my friends were reunited for the first time in 20 years! It was a lot of fun 🎵There were a few who were a bit of a jerk, but it was a great time ❗Everyone seemed to be doing great at their jobs, even though they are still struggling 💪.
I hope this event will be held every year 😆.
Japanese>English
ポンちゃん
Hi, Noodle Sake King 🐦.
I haven't seen many Oita sake 💦 this is my first time too 😳I wish I could meet you!
You all look like you're having fun before it even starts 😆 as I get older, I'm having more and more reunions 🎶.
Japanese>English
ジャイヴ
Hey again, Mr. Noodle Sake King 🌛.
You must be a very energetic person to bring sake from Oita to Hokkaido 😁.
［I've never been to one of these reunions, although it would be fun 💦.
Japanese>English
麺酒王
Hi Pon 😃
We drank from noon and drank at the hotel as well ❗One of my classmates got together on the group line and said he wanted to meet everyone! I'm so thankful that it didn't start without a trigger 😊.
Japanese>English
麺酒王
Hi Jive 😃.
It's been too long since I've been to a reunion ❗I've never had a high school reunion ❗I think it's important to be the initiator ❗Sagajo Shoten's active stocking is shivvying 😆.
Japanese>English
ニシジマ
★★★★⭐︎
tomsk7
100% Oita Mitsui
White malted rice brewing
Fruity and light, just like a summer sake.
Japanese>English
Hojun特別純米 おりがらみ
Kab
Nemuchi-inspired.
This is my first time drinking Orikagarami, but I am interested in this sake because it seems to be a food sake type. It is a sake from Kyushu, which is far away from here, but it was recommended as the most popular sake at a liquor store.
The bottle was opened once without any problem (it was a stopper). The aroma is rather mild, slightly melon-like.
The aroma is rather mild, slightly melon-like, and there is a gaseous feeling.
When you drink it, it is rather spicy, and the spiciness is preceded by a cider-like feeling, with a slight sourness like apple cider vinegar, which turns into bitterness and gradually raises.
The sourness and bitterness complement the food. It goes well with slightly dark pumpkin and deep-fried tofu stew.
The official recommendation is to warm it up to 50-60°C, so we warmed it up to 50°C on the third day. The aroma became milder, and as expected of a gas.
The aroma becomes milder and the gassy feeling disappears. The melon feeling is gone and it tastes like sweet and sour kiwi, becoming spicy and sharp. The modernity remains, but the sourness becomes stronger as the sake warms up. The sourness disappears and the taste becomes more pleasant, but we think we prefer it at 60°C, where it is sharp and crisp. It is not outstanding, but it is a light nigori that suits my taste.
Japanese>English
ねむち
Kab, good evening 🌛I see that you drank the Houjun right away 😊The toji was trained in drunken whale and Tosa shiragiku, so maybe there are many sake suitable for food 🤔I haven't had a chance to drink the Houjun properly yet, I would like to 😄.
Japanese>English
Kab
Good evening, Nemuchi.
Right on schedule😊.
Intuitively, it was a melon cider with added sourness, which I liked 🫧.
Maybe it's a light-weight oriented one.
Japanese>English