.
As an amateur, my review may differ from others. Personally, I found it to be a distinctive sake!
The aroma was quite subdued and full with a grain-like flavor (different from the aroma found in old or mellow sake), and I felt it was different from the general ginjo aroma.
It is sweet with a strong umami flavor and a moderate bitterness in the aftertaste.
The lingering aroma after drinking also had a grain-like aroma that was very distinctive to me as an amateur!
I will learn a little more about it and drink the same brand next year to compare.
I will try the same brand next year for comparison.
Slightly fruity with a moderate aroma.
Slightly sweet on the palate with little alcohol. The aftertaste is refreshing and clean.
Alcohol level 16%.
Sake level: Normal
Acidity: Low
Star ⭐️⭐️⭐️
Sake Nigoume
By the way, I was looking at the picture just now and remembered what I drank💦.
Oh, by the way, it was paired with ankimo and raw oysters🦪! The food and sake were both delicious! 🤔
Today we have Haneya, Junmai Daiginjo 50 Tsubasa Namaishu from Tomikiku Shuzo in Toyama❗️❗️
The aroma is a subtle fruity sweetness❗️ sip and you get a dense texture, raw tingling and slight bitterness on the tongue, and a fruity sweet aroma through the nose❗️❗️ good sake❤️
Even though I am not a big fan of Omachi, it was so good that it was one or two of the best at Haneya!
It has a gorgeous taste worthy of the name "Tsukishita-bijin" (beauty under the moon).
As expected from Haneya.
I've skimmed a lot, but I'll keep track.
No doubt about it, Haneya.
It would be great if we could always have this for dinner.
Like that sake Shimura-san loved.
Haneya appeared
The sake taster stirred and opened the bottle for us!
What a surprise!
Apologies to the guest next door🙇🙇♀️
He said it was ok!
Now, let's enjoy it with renewed spirit!
I don't get a chance to drink Hokuriku sake very often, and I'm not very good at it.
But this one was sweet and delicious!
(extensive knowledge of sake brewed in the Hokuriku region)
Rice polishing ratio 60
Alcohol 15%.
Sake rice: Omachi
Yeast used: No.10 yeast
