Sake from Ina City, Nagano Prefecture. A tadpole that grows in the rice paddies is used on the label. Hiyaoroshi is the last sake to be produced starting with new sake, so the tadpole is said to be in a state before it grows back legs, hands, and becomes a frog. It was unquestionably crisp and refreshing, unique to hiyaoroshi ★★★✴︎
Ingredients: rice, rice malt
Rice: 100% Miyamanishiki produced in Nagano Prefecture
Alcohol Content: 16
Producer: Yonezawa Shuzo Co.
4182-1 Okusa, Nakagawa-mura, Kamiina-gun, Nagano
This is a project to push into the annual company drinking party in order to increase the number of sake lovers.
The second bottle is Imanishiki, the first brand of Tamago from Nakagawa Village, which is famous for its tamago. It seems to have been revitalized with the support of Kanten Papa, a famous confectioner in the same Nagano area. Yamazan, Mikotsuru, and Nagano are wonderful.
This one has a well-balanced, moderate ginjo aroma, and when you put it in your mouth, it smells like wood, or maybe cedar.
The sweetness and umami came first, but not too much, and the astringency and bitterness lingered beautifully, making it delicious.
A record of drunken outside drinking.
This is my first sake. I hadn't seen much of it, but it's a sake from Nagano.
It was quite nice with a moderate sweetness and flavors like freshly cooked rice 😊.
Delicious ❗️
Keg indeed! Fresh Juicy Pichi Pichi ✨Keg is a super fresh drink that only touches the air when poured! Soft mouthfeel, fruity, sweet and sour aroma, and slurpable!