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hoshiakiJunmai Unfiltered Nama-no-Nazake🍶Green Taiyo☀️Hachitan-Nishiki🌾 from Hiroshima Prefecture.
The aroma is a bit grassy with a hint of melon. When you drink it, it's still melon. The bitterness is strong. It also feels dry. The taste is strong. You get used to it as you drink it. It is not bad with grilled sea bream (recipe by Kei Juki). It would be better with Western food.
Two days later, I changed the accompaniment. Blatter cheese and cured ham go well together. It also goes well with oiled yellowtail. Maybe it is good with oil and dairy.
Purchased at Inariya Espoir Sake Shop @ Urawa, Tokyo, Japan 20240830 N.E.
The initial taste was a little sweet, but the sourness and slight bitterness that followed gave me a very different impression of the aftertaste!
The sweetness I felt at first may be due to the fact that the rice is 80% polished rice and the flavor of the rice is preserved 🤔.
But overall, it gave a sense of freshness to the drink. hoshiakiSpecial Junmai🍶Unfiltered Nama Sake✨New Senbon from Hiroshima Prefecture
Attended a GW in-store tasting at a liquor store 😆 My first Hiroshima sake ✨.
Refreshing ✨. But also a good bitterness. Aroma of young grass 🌿.
Kyoto Mugi Matcha fizakusha is also delicious 😋.
Inariya Espoir Sake Shop @ Urawa 20240503 
ねむちHiroshima, Japan. Kyokuho Brewery Co.
Karasuwa Akai Karasu Special Junmai Unfiltered Nama Sake
Yes, the label looks like a hieroglyphic character, like an old shop name, and in a sense, it is difficult to read.
The hiragana written below is also stylishly designed and difficult to read, but it seems that "Urin" means the sun.
It is served with cold sake.
The color is clear with some tinting.
The aroma is slightly alcoholic with a soft greenish grassy aroma coming from the back.
The palate is fresh, with a strong acidity that rushes to the tongue.
The taste is sharp sweetness from the strong acidity. I wondered what the unique flavor was, and when I looked up the name of the brewery on the Internet, the word "apricot curd" came up, and I thought that the unique aroma that came through my nose after swallowing might be apricot curd.
I thought the unique aroma that passes through the nose after swallowing might be a little like apricot bean curd.
As the temperature rises, the bitterness increases.
Ingredients:Rice(domestic),Rice malt(domestic)
Ingredient Rice:100% Hiroshima-grown Shin-Senbon
Polishing ratio: 60
Alcohol content: 15 アラジンGood evening, Nemuchi 😃
I've been curious about Wuluan, but the price tag is a bit high and I can't afford it, plus I don't see it very often 😄I quite like apricot-flavored liquors, so I'd like to try it: ☺️ ねむちAladdin, good evening 🌛I was curious about Wuluan because of its impressive label 😁I was caught off guard and bought it 🤣I thought it had some unusual and hard to describe flavor, but I was convinced that it was apricot bean curd 😊Please try it once. おじさんDelicious with just the right amount of bitterness! マイケル冗談It's been a long time since I've had a drink at Baraya, 3rd time.
I drank it for the first time! It's delicious. Toriwa is a word for the sun. The autumn toriwa is the color of the setting sun. The red crow born in the spring has grown up a little over the summer. While retaining the refreshing flavor profile of its own yeast, which is a characteristic of "Akai Karasu," the delicious taste of rice and mellowness spreads gradually.
It is a sake that you can continue drinking deeply in the season when summer and autumn overlap. RecommendedContentsSectionView.title
