yatsuba
Gutsy hot sake
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ひこ孫Hikomago
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Timeline
チビちゃん
First hot sake since I started obsessing over sake.
Purchased kanmakase and chose sake that goes well with hot sake
I bought a bottle of sake for the first time!
The aroma and mouth feel is totally different!
Since I have to drink it in small doses, the amount of sake in a bottle is very slow and economical 😂.
Japanese>English
FUJIYAMA
Today, Hikomago Junmai Ginjo made with Shinkame Awa's Yamadanishiki: ❗️
The aroma is not so much of a ginjo aroma, but more of a fresh, unpasteurized aroma. The first sip is still not as sweet as a ginjo, but rather has a slightly tangy and pungent taste on the tongue, similar to that of a pure sake. ‼️
Japanese>English
程咬金
100% Yamada Nishiki
As the name "Karakuchi" suggests, this sake has the atmosphere of a conventional sake.
It has a strong but sharp taste, and it will be even more different and delicious when drunk lukewarm or at room temperature.
Japanese>English
めりおの日本酒録
3-weeks summary up🤗
Aroma was stronger
I think it had a strong flavor.
I don't remember the decision
Japanese>English
ヒラッチョ
The "Ichimonji Series" of Shinkame's Hikomago, which changes its name every year to match the image of the sake.
Tou" uses Awa Yamadanishiki special grade rice and No. 9 yeast.
It has an elegant aroma, a smart taste, and a sharp sharpness. It is said to have an elegant aroma, a smart taste, and a sharp sharpness.
The food pairings shared by the brewery are
It goes well with white sashimi such as sea bream and flatfish, spring flavors such as cod roe, kogomimi, and butterbur sprouts tempura, and strawberries.
The restaurant also offers a variety of other spring flavors such as cod, kogoni, and butterbur sprouts.
Tonight, I had udo tempura as my main dish at my birthplace.
The taste of Hikoson is also very concentrated, which makes it very irresistible 👍.
It is completely different from the image of Hakkaisan, an Echigo-Tsumari sake, which is served with wild vegetables.
But it is delicious.
Japanese>English
やす☆
Hikoson bottled in 2001, served warm. The color is golden.
It has a delicious candy-like, caramel-like sweetness with a slight smokiness.
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YOOOU
(iii) Heating up the great-grandchildren
Three cups of sake cups were filled with Hikoson! It was the work of a drunk!
It was the work of a drunk!
Japanese>English
Kab
Is this treated as a separate brand from Kamikame 😅?
The color is only slightly yellowish. The aroma of maturity is rather clear.
Raise the temperature to 60℃ and let it warm up gradually. The pungent spiciness comes suddenly. After the rice flavor and acidity change, the spiciness comes again, and the temperature is gradually raised.
At 45°C (45°F), the initial pungency becomes milder. If you want to drink it in a leisurely manner, or if you want more umami, then lukewarm or warmed.
It is a matured sake that is easy to drink.
Considering that it is a higher grade sake and costs over 2000 yen for a four-pack, we would like to see a little more umami expansion, but as a food sake, it is easy to pair with just about anything. It can be paired with shiso maki, mimolette cheese, nuts, kinpira, cod, horse mackerel, salmon, and anything from rich to light.
The bottle was left at room temperature for 20 days after opening and there was no change at all.
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Alheybow
It was delicious.
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SHIBATA
Shinkame's great-grandson🍶.
We had it heated up.
It was a great sake that tastes great warmed up 😍.
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Lily
Drinking it at room temperature, I thought it was refreshing, but when I heated it up, it became delicious.
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camelfilter1913
A little more until the next customer arrives.
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やす☆
Home drinking. The color is surprisingly close to colorless.
It is easy to drink cold as it does not have a strong sense of maturity, but it seems a little closed.
When heated to 40-45°C, the sweetness increases and it has a nice sharpness. If you increase the temperature, it becomes more sharp than sweet, so personally, lukewarm heating is the best.
It has a surprisingly delicate impression, perhaps because it is 50% polished, and is quite dry.
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