Alcohol content: 19
Yamadanishiki, Gohyakumangoku, brewing alcohol
Rice polishing ratio: 60
This is the first Hakkaisan type I have seen. Apparently, it is sold only from November to March.
The red label is a junmai ginjo, but this is a honjozo.
The high alcohol content makes it very drinkable. It is dry like Hakkaisan, so the aftertaste is refreshing, unlike the strong attack on the palate.
Family Drinking_Part 2
My wife and daughter also wanted to drink sake. The second bottle was a too major brand. It had been a long time since I had had it, but it had a great flavor. We finished with Japanese buckwheat noodles.
About 30 years ago, Hakkaisan was too popular and hard to find. I used to buy it at a liquor store in front of the station every time I went on a business trip to Niigata. I remember that besides Hakkaisan, Echino Kanmei, Kubota, etc. were also rare.
As is typical of Hakkaisan, it has a clean taste with a full-bodied, umami flavor. According to the owner of a sushi restaurant, it is a sake that somehow does not change its taste much even when drunk on the rocks, and that is certainly the impression I got. I think it tastes better on the rocks, or perhaps it tastes more refreshing and tasty when chilled.
Cool and tasty, perfect with sushi👌.
