The third bottle was Houyo from our local Miyagi sake, as it was a potato stew party.
This Uchigasaki Sake Brewery is said to be the oldest sake brewery in Miyagi. I couldn't find it when I went back home, but my husband found it at Teramura-san 💡 As expected ✨.
I was curious about the 0-day hi-ire, so I looked it up and found out that only the "arabashiri" portion pressed in the tank was bottled and hi-ired on the same day.
Indeed, the freshness of the first sip is impressive. It has a fresh sweetness, but it also has a sharpness that I like. I also tried drinking it warmed, and the acidity seemed stronger when heated. But with an alcohol content of 14%, Houyang is light and easy to drink.
It was great to drink outside with my sake buddies on a nice day in the afternoon 😊✨.
The aroma is pineapple-like.
When served cold, the main taste is sweetness but sourness, with a slight alcohol taste at the end of drinking.
When lukewarm, the sweetness is enhanced and it becomes easier to drink.
Houyo Junmai Ginjo Shunka Shujuyu Hiyoroshi (Hiyoroshi)
Sake Brewer] Uchigasaki Shuzoten (Tomiya City, Miyagi Prefecture)
Sake type: Junmai Ginjo
Rice used: Domestic rice (details undisclosed)
Rice polishing ratio] 50% [Alcohol content] 14
Alcohol content] 14% [Sake alcohol content] -16
Sake Beverage Degree] -16
Sake Cup】Oinokuchi
Aroma】+1.5(Melon、White peach、Green apple、Sweet aroma from mild malted rice)
Appearance] Slightly yellowish crystal
[Taste] [Mouthfeel
Body: 1.5
Acidity: 2.0
Sweetness: 2.0
Umami: 2.0
Bitterness: 1.0
[Lingering].
Short to medium length.
The sweet umami flavor spreads and disappears quickly, and the beautiful acidity lightly accompanies and finishes it off.
Impression: Fruity, sweet and delicious.
The aroma is of slightly ripe fruit, with a hint of rice flavor. The taste is exquisitely designed with a sweet umami at -16 to complement the lightness of the 14° alcohol, and the acidity makes it moist and soft without being heavy.
It has a "clear sweet/tart flavor" that is typical of Miyagi, and the acidity nicely adjusts the aftertaste, making it an easy-drinking sake.
It is easy to drink cold.
Pairing
Kombujime (white meat fish), dashimaki (rolled fish ball), squid sashimi, tempura (salted), etc.
The sweet flavor and acidity go well with the light umami.
Repeat Score] 2.0