I have the impression that Kyoto sake breweries are reluctant to mention the yeast used, but this Hatsuhinode claims to use the yeast "Kyo-no-Koto". The aroma is elegant and slightly sweet.
Local sake from northern Kyoto and Keihoku
Unlike Fushimi, which is called "women's sake",
Unlike Fushimi, which is called "women's sake", the difference in temperature is large and the hardness of the water is
and the hardness of the water is about twice that of Fushimi,
Even in the same city of Kyoto, this sake has a well-defined
The quality of this sake is well defined.
Seasonal Jungin Doroguchi
The umami and sharpness are the same as unfiltered sake itself
The bitterness in the latter half is also moderate.
Rice: "Gohyakumangoku" produced in Kyoto
Alcohol percentage: 17.5
Rice polishing ratio: 55
Sake meter rating: +3.0
Purchased at Depa.
I bought this bottle because I enjoyed the story of the brewer who came to sell it. He said that he drinks it every day to check if the taste has changed 😆.
The sake rice is Gohyakumangoku from Kyoto.
When I opened the bottle, there was a nice aroma of ginjo aroma. The anticipation is high.
The color is clear and transparent.
On the palate, it has a refreshing sweetness. There is a delayed but discreet piquancy. Finally, it is pierced by a sour and lime-like taste. The sweetness disappears without being pulled out, and the cleanness is good.
The fragrance is mellow and deep.
You can feel the careful craftsmanship of each and every sake.
It was delicious. ❗️
I will buy it again 💪.
100% Kyoto sake rice, celebratory rice
Slightly sweet strawberry🍓 like aroma.
The mouthfeel is mellow, but then you are surprised by the acidity and tanginess.
The aftertaste is elegant, with a hint of strawberry flavor again.
The second sip is easy to drink like water without the tanginess, as if you have gotten used to it.
It reminds me of Kyoto's obanzai (traditional Japanese food), with a strong but not overpowering character.
I was deeply impressed by the fact that this is Kyoto's sake.
Producer: Haneda Shuzo (Ukyo-ku, Kyoto)
Rice used: Gohyakumangoku grown in Kyoto
Rice polishing ratio: 55
Fermentation: Undisclosed
Alcohol percentage: 17.5
Sake degree: +5.0
Acidity: 1.5
Amino acidity: Undisclosed
Volume: 720ml
Price: 1,800 yen (tax included)
(My impression after drinking it)
It has a slight yellowish color and does not have much of a ginjo aroma. It has a freshness typical of nama-shu and a fizzy sensation that tingles on the tongue. In the mouth, there is a slight sweetness and acidity with a strange tang. The taste is crisp and dry, like Hatsuhinode, and there is a slight alcohol smell lingering in the aftertaste.
Haneda Shuzo
Hatsuhinode Junmai Daiginjo
KYOTOHOLiC PROJECT
xxxHoLiC Bottle ICHIHARA Yuko".
A brewery in Keihoku, Ukyo-ku, Kyoto City.
CLAMP x Kyoto City collaboration.
50% polished rice of "Gohyakumangoku" produced in Kyoto,
Sake brewed with Kyoto yeast "Kyo no Koto".
Elegant and beautiful aroma, mellow rice flavor,
It has an elegant and clean aroma, mellow rice flavor, and a clean and crisp finish.
#Sake
Waiting for you. Sake pressed today is bottled on the same day.
Since we are here, we will drink it today.
Fresh and crisp green apple.
It has a spicier taste than when we drank it before.
8.5
This year, too
From the beginning of the year
the first sunrise of the year
Same as the year before last
Birthday present from family
New Year's sake
Osechi (New Year's Eve) or
Or a hot pot
This gold color is good at the beginning of the year
Last year
I was able to travel a little and walk around the neighborhood
I wish I could do it again this year...
