Honkin Shuzo Suppin Taichi Honjozo Unfiltered Nama-shu 720ml
Rice polishing ratio: 60
Alcohol content: 18%.
This is the first new sake we brought from Ueda the week before last, and we compared it with the November hi-ire. The alcohol content is also different, but this one has more sourness and umami flavor in the mouth. The Hi-ire is more refreshing. The mellowness is better in the SUPPIN.
By the way, I thought of comparing these two bottles, but I lost track of where I put them and finally found them by pulling out the entire refrigerator. I may have to make an inventory list💦.
Honkin Karakuchi Taichi Honjozo 720ml
Rice used : Nagano rice
Rice polishing ratio: 60
Alcohol content: 15%.
We visited the brewery in November and purchased this signature sake of Honkin. It is easy to drink and refreshing when served cold.
I heard it can also be heated, so maybe I will try heating it up tomorrow 😄.
Honkin Yamahai Junmai Miyamanishiki 720ml
Ingredient rice: Miyamanishiki
(100% Miyamanishiki produced in Suwa, Shinshu, Japan)
Alcohol content: 14%.
Rice polishing ratio: 59
This is the sake we had when we visited the brewery on 11/24. Love to natural lactic acid. ❤️ is cool. Crisp, sweet and sour, delicious 😋.
Forgot to raise about a month ago, log available.
Sweet aroma like cinnamon baked apple.
The taste is delicious. The rice flavor is firm.
Sourness and a little fruitiness.
There is a slight bitterness and it is moderately sharp.
Taste 3.5/5
After the turbulent October and November, we are left with only the hectic month of December, but before that we can take a breather, so let's take our time and enjoy a drink 🍶.
On a day like this, I wanted to open something a little drunk, so here's what I brought out!
Honkin Junmai Ginjo Suwa Hi-ire
The label on the back says that the water, rice, and yeast were all brewed in Suwa, and it's full of love for Suwa!
［The sake is cool and refreshing with a hint of apple flavor.]
The aroma is cool, with a hint of apple-like rice aroma, and the mouthfeel is firm and juicy with a hint of sweetness, followed by a sharp sweetness, apple-like aroma through the nose, and a lingering bitterness at the end.
［Mokkiri.]
A sweet aroma that gives the impression of fresh apples, a rich umami, followed by a bitter taste, and then a refreshing aftertaste.
The entrée was a Shinshu souvenir bought at Nakashimaya Sake Shop on a trip to Shinshu. The entrée was a composition of Shinshu vs. Echizen with Canadian horse sashimi and local Hiramasa sashimi, both from Shinshu.
The chewy flavor of the horse sashimi is accentuated by the umami and bitterness that can be felt when combined with the chewy flavor of the horse sashimi.
The fourth one is Chirimen Sansho (Japanese pepper) from Kyoto, which Ao-chan gave me at the Sake-no-wa Kansai Off-line Meeting!
I was busy with work and had it as an accompaniment to rice💦Thank you, Ao-chan ✨!
Hi Jive, hello ☀️
Finally a break, then another hectic December 😅Thanks for your work 🙇.
I hope you'll be able to refresh your spirits with some good honkin and another tasty entrée 😊.
Hi Jive 😃.
Looks like you are busy until the end of the year 🥲Thanks for your time 😌.
Honkin-san! It's so good that it makes me want to drink it again 🤗, and horse meat is awesome 🤗.
In case you're wondering what we buy in the supermarket, it's from Uruguay 🇺🇾 😄
Good evening, Gyve 😃.
Looks like the turbulent daily life will continue a little longer 💦Please take care of yourself 😌.
Sake soaks you up in the midst of all that ✨Beautiful sake and plenty of healing with the sashimi 😉.
Good morning, Jive-san.
Thank you for a turbulent 2 months🍀You seem to be busy at the end of the year, but please take care of yourself and enjoy your drinking activities🎵.
I've put off buying this one in the past because I was worried about buying it. Next time I want to drink it immensely😊.
Good morning, Jive 🐥.
I'm surprised you left it here! It's such a juicy and tasty sake to go with this season 😊The snacks are also souvenirs from Shinshu ❣️ and it's quintessential that you've imagined them on a tray ✨.
Hi Jive 😃
Thanks for a turbulent October and November!
I'm sure the rest of the month will be even more turbulent.
You can enjoy the different flavors in the sake cups 😁.
I'm always getting gifts from you 🙏.
I love rice with chirimen sansho 🍚😃.
Good evening, Maru🌛.
December is a very hectic month for me because I have to do the usual "thousand knocks of simple tasks" and digest all the work for the new year 💦.
I'm going to have a lot of events going on, so I'm going to take time to drink and reset in between ✨.
Good evening, Jay & Nobby 🌛.
The end of the year is hectic, but the beginning of the new year is also packed with work, so in a way it's a marathon until the new year 💦.
This is the only standard "book gold" I'm happy to buy ✨.
Good evening, Mr. King of Noodle Wine 🌛.
I'm not sure why I'm so busy this year, but I'm hoping to run through it somehow 😁.
A good drink really soaks into a tired body ✨.
Good evening, ma-ki🌛.
Shinshu sake is very deep ✨.
They all have something in common, but they all have their own personality and are all delicious 😁.
Please try "Honkin" for yourself 🍶.
Hi Pon, good evening 🌛.
It's been a few months since I've been able to open the bottle, but I've been thinking about doing so 💦.
The last push was for two reasons: to reward myself and the expiration date of the horse sashimi was coming up 🤣.
Good evening, Ao-chan!
It's fun to compare drinking vessels because the taste varies depending on the thickness and material of the mouthpiece 😁.
The chirimen you gave me was more refreshing and spicy than sweet, so I'm going to try it with sake next time!
Alcohol content: 15%.
Omachi
Rice polishing ratio: 55
At a sake party in Tokyo. It was given to us by a person who brought it as a souvenir from Nagano.
The origin of the name comes from the desire to "brew the real best (gold) sake".
This sake has a tingling acidity on the tip of the tongue, but at the same time it has a sweet and sour flavor that is typical of Omachi. It also has a fruity nuance like grapes.
I could not feel any alcohol.
It has been a long time since I have drawn a brand that I quite like!
Honkin here, Shinshu Kamerei, Tsukiyoshino, Yamasan, Fukashikoto, and Akabu are all in my strike zone!
The delicious sake!
🥇🥇🥇🥇
Miyamanishiki produced in Suwa
Polishing ratio 55
Sake degree -1
Acidity 2.1
Amino acidity 0.9
Association No. 7 (yeast originated from Masumi, Suwa)
Kirigamine subsoil water
Al 15 degrees
I became a sake lover because of my life in Suwa. This bottle is brewed with Suwa's No. 7 yeast, Suwa's water and rice. The scenery of Suwa comes to life before your eyes. The mouthfeel, which is quite guttural, is clear like Suwa people, but warm, making you want to see them again.
