At Higashi-Maizuru Station, since I was on the Sea of Japan side, a cup of Hakurei sake from Miyazu and a crabcake made me feel like I was on a crabcake express (not a local train). It is rich in flavor, with a slight sweetness that is typical of Japanese sake, and a deep richness later on. Outside, the sky is cloudy and foggy like the Sea of Japan in winter.
Happy New Year, Mr. Yorichichi 🎍.
I'm back for a New Year's drinking trip ❗️.
Hokuriku line -> Obama line -> Maizuru line or Tantetsu line❓❓
I like it 👍
The color is clear, and a gorgeous ginjo aroma rises to the top. In the mouth, elegant, fruity flavors and soft rice flavor spread. It has the presence of a leading role.
The sweet yet slightly pungent taste makes it both very tasty and crisp.
It gives the impression of a modern sake with a beautiful mouthfeel.
To procure alcohol for the year-end and New Year's holidays. We confirmed the sake store's recommendation of one nigori (nigori) and one clear, easy-to-drink sake, both of which are not normally available. For the clear one, Hakurei Sake Brewery in Miyazu, Kyoto recommended Hakurei Hatsushushibori. I'm looking forward to it!
Uses white malted rice and malic acid yeast. It has more acidity and sweetness than ordinary sake. The rice is Gohyakumangoku and the rice polishing ratio is 60%. The alcohol level is low at 12 degrees.
House drinking 🍶🍶.
Weekday evening drink 😉✌️
Junmai Ginjo-Ginjo-Harazake Somewhat Dry
Junmai Ginjo-Ginjo Harazake with a rich and mouthwatering taste like a ripe fruit.
Fully ripe💓mellow🍶 Dokidoki💓
Mild ☝️sweetness and umami 🔰.
I had it cold, but I wonder if I can feel more mellow if I change the way I drink it? I'm not sure 🔰.
It's spicy as always, though, right? No, this cup of sake is delicious, right? No, it's really good, easy to drink, and goes down so smoothly that it's 2/3 gone while I'm writing this, and I'm like, "Oh my god, this is just the right regular sake for everyday drinking.
The spiciness is gently sweet, but the spiciness is dominated by the sweetness. The aftertaste is clean and crisp. After swallowing, I immediately reach for my cup again. The spiciness of Hakurei comes slowly from the back of the throat, and it is truly Hakurei.
This is the 461st one-cup, one-pack festival.
Sake brewing is a method of raising steamed rice, which is saccharified in hot brewing water, by adding a special lactic acid bacterium.
The natural lactic acid bacteria can be obtained, and even though it is a sake brewing method, the "motosuri" process, in which steamed rice, koji, and water are evenly mixed and then grinded with a wooden tool called a kaburagai, is apparently not used.
The taste was a little more subdued than that of 01.
Personal preference 3.8/5
Yeast: Kyo no Saki
Rice polishing ratio 60
Alcohol content 14
Sake meter degree -20
Acidity 2.6
The fourth bottle is Hakurei Shuzo's Hakurei.
I had seen this one at Daimaru, so I had never tried it before, but the sweetness came gradually and it was delicious!
I was so drunk that I fell asleep after I got home.
Thank you very much for the food!
Ofuji, I'm glad to see you here too😊.
I see you had a lot to drink 😄 So many labels you don't get to drink on a day to day basis, so much fun! I hope to attend next year too 👍.
Thanks for the event 💦.
Good evening, Mr. Ponchan.
We drank a lot that night!
There are 15 tickets, so you can drink a lot if you choose.
There are some types that use 4 tickets for 80m lol
I bought it because it has a cool name 🐶.
It's light and goes well with shabu shabu in citrus broth. I'm full 😂
Got some pudding and fresh caramel at a famous store in Fukuchiyama, Kyoto!
ハクレイ酒造株式会社（京都府宮津市）は、「酸味」に注目した日本酒シリーズ「Hakurei-00」の第3弾商品とSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
ハクレイ酒造株式会社(京都府宮津市)がチーズに合う白ワインのような日本酒をクラウドファンディングサイト「MakSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
京都の老舗・ハクレイ酒造株式会社（京都府宮津市）と炭酸飲料メーカーの株式会社友桝飲料（佐賀県小城市）がコラボしSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
