Hazen Hakubai Daiginjo, saved for a special occasion. It is a premium sake made by cutting down the Yuki-No-Majin to 40%. It has sweetness, clarity, and a beautiful aftertaste. I am too happy.
Ingredients: Rice, Rice Koji
Rice polishing ratio 40
Rice used (Yamagata Prefecture Yamashu No. 104)
Snow Goddess 100%.
No carbon content
Alcohol content 16%.
Commemorative sake for the conquest of all Yamagata breweries.
The rice flavor is strong.
It was not changed by room temperature or hot sake.
Unfortunately, I drank too much and my memory of the taste is hazy.
At any rate, I have now conquered all the breweries in Yamagata.
Overall, many of the breweries are well balanced and delicious.
Sake breweries that are currently unavailable on the Yamagata Sake Brewers Association website
Hamada
Arashiyama Sake Brewery
I would like to meet them somewhere someday.
Yoshio-san, congratulations on conquering all the breweries in Yamagata 🎉🎊.
I wonder how many breweries there are! I can feel your love for Yamagata sake when you prepared a commemorative sake 😊.
Thank you Pon-chan.
According to the union's website, the number of breweries is 50, but I couldn't drink 3 breweries and it is 47. Now it is about 45.
Good morning, Yoshio 😃
So you've drunk all the sake breweries in Yamagata that are available now 😳Congratulations ㊗️
Yamagata also has a great selection of sake, and it would be worth it to conquer all the breweries, but it's really great that you were able to make it happen!
［Returning home to my hometown (8)
［On the 8th sake drink at the "47 Sake Breweries", there was a column for "room temperature/heated sake" in addition to the items for each prefecture, so I looked there and found a sake I was interested in, so let's order it 🍶.
Hazen Hakubai Yamahai Junmai Genshu.
It has a slight aroma of maturity, a gentle plum-like flavor, and a gentle finish with a sweetness similar to plum.
Although served at room temperature, this was actually one of the most interesting bottles I had at Sake 47 Todofuken this time ✨.
What would this be like heated up, and what would the Junmai Ginjo specs taste like? 🤔
It was the sake that stirred up such fantasies 🥰.
Good evening, Mr. Gyves.
I have had a good impression of Hazen Hakubai several times, but it is the smallest of the four breweries in the Daisen area of Tsuruoka City, so it is a brand that is not often available, and is only available in one bottle.
Monzennakacho, which I have longed to visit, is located in Shimorome.
Warmed.
The aroma is mild.
A mild aroma, a light and refreshing mouthfeel.
Sourness and sweetness are quite moderate.
The aroma is slightly sweet potato-like, with a hint of wood.
The taste is clean and refreshing,
It has a spicy and umami flavor with a clear outline.
It goes well with simmered small sardines with a moderate sweetness.
Degree of liking ☆4/5 (including the skill of the store)
Sake purchased at a liquor store in Yamagata. Tasted and compared with Junmai sake. Almost no ginjo aroma. The attack is slow and umami, mild and easy to drink, and it is easy to match with meals. Easy to drink even for those who do not like alcohol.
Sake purchased at a sake shop in Yamagata. Purchased together with hiyaoroshi and compared the tastes.
The ginjo aroma is subtle and the attack is firm. The taste is also firm. After a little while, it has a touch of sake yeast. It has a clean lingering aftertaste and is delicious as a mid-meal sake.
Slightly fruity, mild aroma.
Contains acidity, from a clean texture,
Slightly bodied rice flavor. The sweetness spreads gently afterwards.
Bitter taste at the back of the tongue.
Almost no aroma in the mouth.
The sharpness is light. A mild summer sake.
Taste level ☆ 3.5/5
It is a jungin summer sake from Hazen Hakubai's Tawarakusetsu brand, polished to 50, but with a certain junmai-like heaviness that left a bit of a classic feel to it. The smoothness and other characteristics of Tawarasetsu, which is released during the winter season, were more to my taste.
It is a Yamagata sake, but it has the image of a sake for heated sake lovers in the Kansai region, and is not so common at liquor stores in eastern Japan. It seems to be hard when opened, so we started with warming it up.
40°C (104°F). It has almost no fruity taste, and the alcohol taste with a slight ripeness is in the air, while the umami taste is quite full and the sharpness is not strong. When cooled, it has a slight lemon or orange fruitiness.
At room temperature. It has a slight lemon-like aroma, and the umami of the rice expands as it is absorbed. The spiciness is sharp and sharp with a bitter taste.
Cold sake is not much different, but the bitterness is a little stronger.
Goes well with dishes made with koji. Cheese is also good. It is more suited for lukewarm or warmed sake.
Congratulations chika on your first time in Yamagata and your first time at Haneda Sake Brewery 🎉🎊.
It's a paradise here 🤣the plum wine is delicious this time of year and the rock oysters? And the rock oysters?
