Everyone is familiar with Hakkaisan. You can find Hakkaisan almost everywhere you go.
It has the rich sweetness and aroma of rice that is typical of Niigata.
What is typical of Hakkaisan is the subtle aftertaste of sweet sake after swallowing.
This is worth mentioning and is the reason why people say they like it.
The taste design symbolizes a sake that is typical of a rice-producing region and a sweet sake.
I wonder if it is my imagination that the mouthfeel changes every time depending on the condition of the drinker.
Everyone knows Hakkaisan, but this was my first encounter with a bright red Junmai Daiginjo!
As one would expect from a junmai daiginjo, it is easy to drink 😀.
But the moment it goes down your throat, sweetness and spiciness spread to your mouth.
It's a good one!
Niigata Prefecture. Uonuma City. Hakkaisan Brewing Co.
Hakkaisan Honjozo
We were given a set of seven one-bottle bottles, so we drank them.
Here is the last of the seven bottles.
I will drink it cold.
The color is clear, almost transparent.
The top aroma is mild and not much.
The mouthfeel is smooth and flows smoothly without any unpleasant taste.
The taste has a mellow, mellow flavor and a smooth, lingering sweetness.
After swallowing, the taste gradually becomes sharp and sharp with a slight astringency.
The date on the cap reads 2024.03.25, but it is not twitchy at all, so the quality of the sake is solid.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice polishing ratio: 60
Alcohol content: 15.5
ICHIFUKU opening this month: ㊗️
The store's staff and 🍶.
Alcohol 15.5
Sake degree +5.0
Acidity 1.2
Amino acidity 1.0
Rice and yeast used
Koji rice: Yamadanishiki
Kake rice: Yamadanishiki, Gohyakumangoku, etc.
Rice polishing ratio 45
Yeast used: Association No. 901
Overwhelming sharpness: ⚔️
The sweetness of Yamadanishiki is what makes it so special.
It is the sweetness of Yamada-Nishiki that makes it so. ‼️
Today's No.1 🥇.
