I've been getting a lot of calls lately from a number ending in 0110😅.
Well, Honkin Biseong 😆
Looks like it's made with Miyamanishiki.
Soft taste
It has a light and flowing taste.
Just a little bit of alciness.
This is delicious!
I seem to have a weakness for Miyamanishiki and Dewasanbara lately!
The sweetness and umami of rice with a moderate acidity, which is typical of Honkinen, and a chili sensation that can only be achieved with a draft.
It has the flavor of the current trend and the firmness that aims to be a typical Honkin sake. This is delicious.
Memorandum
I was looking forward to this beautiful blue light nigori of Honkin gold.
Lovely sky blue font color on the label
Light sweetness and acidity
Slightly sparkling and very tasty
Miyamanishiki produced in Suwa, Shinshu
Polishing ratio 55
Manufactured in February 2025
Alcohol content 15.0
Sake meter degree -2.0
Acidity 2.1
☆☆☆☆☆
Sake from Suwa City, Nagano Prefecture
Rice used: Yamae-Nishiki
Rice polishing: 59
Sake degree: -1.0
Alcohol content: 15%.
［Thank you for the sake brewery, the occasional liquor store, and the unexpected gift of foodstuffs.]
Sake from Suwa City, Nagano Prefecture
Rice used: Miyamanishiki
Rice polishing: 59
Sake degree: -
Alcohol content: 15
［Memories after the brewery and the trip]
Sake from Suwa City, Nagano Prefecture
Rice used: Miyamanishiki
Rice polishing: 55
Sake degree: -
Alcohol content: 15
［Memories of the brewery and the destination]
Sake from Suwa City, Nagano Prefecture
Rice used: Miyamanishiki
Rice polishing: 59
Sake degree: -
Alcohol content: 15
［Memories of the brewery and the destination]
♪♪♪♪♪
I've always been curious about this gold.
I got it and took it!
Hmm? This is...
Yum! 😁
Classic but my favorite type!
The aroma is different, but the taste is the same as Katsuma, isn't it? ←I'm not sure 😅
I like it 😊←Where are you looking at me 🤣.
Snacks
pickled mackerel and salmon
I loved it 😊←←Where are you coming from?
Honkin Junmai Yamae Nishiki Unfiltered Namaeshu
This is the Junmai Yamae Nishiki Unfiltered Namaeshiki Unrefined Namaeshui from Sake Nunoya Motokin Sake Brewery.
Although it is unfiltered, the aroma is not that sharp, and the sweetness and acidity quickly fade away.
It has a delicious flavor with a slight astringency lingering in the aftertaste.
Whether this astringency is enjoyable or not depends on the individual.
It is a well-balanced sake with a good aftertaste.
☆☆☆☆☆
I remember drinking Honkin Yamahai, probably the first time it was made in a long time, and I was under the impression that it was a lactic acid drink.
I haven't had Honkin Yamahai since then, so I haven't had it for a long time (Honkin's seasonal sake is sold out at my favorite liquor store if I'm not careful).
It's a lactic acid type with a slightly matured taste, and it's delicious in its own way!
I think it was more of a lactobacillus drink, but maybe my memory is wrong, or it was just after opening the bottle, or is it a different sake?
It's on the heated sake menu, so I guess it's good for heated sake too.
Whatever it is, it's too good, right, Honkin?
At first, drinking it at room temperature, you can feel the sweetness of the rice and the richness of the Yamahai. But as it warmed up to lukewarm, the acidity and deliciousness increased. Purchased on a tour of five breweries in Suwa, we realized that Yamahai goes well with heated sake. It was warm outside today, but we bought some delicious sashimi to enjoy with the heated sake. Thank you very much for the sake.
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