Honkin Junmai Yamae Nishiki Unfiltered Namaeshu 720ml
Rice used: Yamae-Nishiki produced in Nagano Prefecture
Rice polishing: 59
Alcohol content: 15%.
I was not sure which to open the bottle first, this or Biseong, but I opened this one.
The light acidity tightens the flavor. We paired it with simmered taro, butcher's croquettes and menchikatsu. It is a great match for meat dishes.
Thursday was a beautiful day, so I teleworked and worked in the field before work started.
I planted taro. Today, the weather looks good again, so I'm going to plant tomatoes and water eggplants 🍅🍆.
Not much aroma.
Taste similar to the previous one.
The acidity is a bit sharp and greef-like.
Melon-like chemical alcohol when swallowed.
When lukewarm, it tastes a bit oaky.
A perfect food sake that goes well with meals.
I think the owner of this restaurant is too excited,
But it is a good place to eat delicious grilled fish and vegetables.
Degree of liking ☆3.5/5
Spring Nigorinpic 68
The light nigorigo sake we drank today from Honkin-san was also a delicious sake😇.
From the moment the bottle is opened, a beautiful and gorgeous aroma is rising 😇.
As usual, I mixed it with the supernatant at room temperature and left the mixture chilled 🤣.
I felt there was not much difference between the two 😀.
The taste and aroma were not so different no matter what way I drank it 😇.
Good evening, Jay & Nobby 😀
I have recently been into Nagano sake and sake rice, and this Honkin was a delicious sake with Nagano's sweet flavor and beautiful acidity that tastes sharp😇.
I hope you will try the second bottle of Honkin 😇
Memorandum
This gold to be tasted at least once a month
Fruit-like aroma
The mild acidity and sweetness will put your mind at ease
Yamae-Nishiki produced in Nagano Prefecture
Polishing ratio 59
To be produced in March 2025
Alcohol content 15.0
Sake meter degree -3.0
Acidity 2.0
☆☆☆☆
Aroma is weak but fruity. It is like apple.
The characteristic of this wine is its refreshing acidity.
It also has a firm umami flavor and a moderate bitterness.
It is sharp and dry. Good to go down the throat.
4/5
Purchased at a brewery in Suwa on 4/20
Junmai Ginjo "Suwa" with water, rice (Miyamanishiki) and yeast all produced in Suwa.
In addition, this time, a limited quantity of recently released unfiltered, unpasteurized sake ✨️
The mouthfeel is smooth and thick, with a hint of a chili sensation. It has an exquisite acidity, a soft sweetness of rice, and a satisfying taste that is very delicious!
The lingering aroma on the nose, which is unique to Miyamanishiki, is superb☺.
I also tasted a fire-aged version at the brewery, and I felt that the unfiltered, unpasteurized sake was best for its liveliness and freshness, while the fire-aged version was best for the lingering aftertaste. Both are delicious. ✨️
If you like Miyamanishiki, I highly recommend Honkin!
Today's bottle is a Mio light nigori ❗️ and Jungin unfiltered raw sake from Honkin in Suwa, Nagano Prefecture❗️❗️
The aroma is fruity and raw, with a hint of ginjo and unrefined sake.❗️As you take a sip, you get a tingling sensation on your tongue and a sharp, spicy taste.❗️After that, you get a raw, fruity, sweet aroma of unrefined sake from the nose.❗️❗️A wonderful sake that is also good for a mealtime drink.❤️
Carefully crafted in a small brewery in Suwa
Delicious 🍶 sake 🌟
Familiar with Suwa's five breweries
A sake brewery with a calm atmosphere.
It's not flashy, but it has a classic taste.
Classical taste
Casually fruity
Adult fruit by adults 😋🍐.
Aiming to be an adult with dignity
I believe it's not too late
I'm drinking again today💪.
Honkinzasu Taichi
A standard sake of Honkin. It has a good balance of sake, alcohol and umami. Delicious at room temperature or warmed.
Good as an accompaniment to meals.
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.]
