Speaking of Hayaseura, I really liked it the first time I saw it, but after that, every time I saw it, I thought it was a little too much and said, "It's not what I expected...! I had been avoiding Hayaseura for a while, but then I found a basic junmai that I had never had before, so I asked for it.
I like this one!
It is my favorite type of food sake. It is elegant, mellow and reserved as if it were an akiagari, but it has a core strength that tells you "that's not right" when you get it wrong.
If Kaygetsu is like Kenshiro, this is like Toki.
If Kaygetsu is like Kenshiro, this is like Toki. It is a wonderful food sake that is the twin of Kaygetsu in the mildly umami category.
This is a limited edition sake made possible only because it is truly made in the cold, with the oli from the junmai system collected from the bottom of the tank and bottled together with the junmai honmai jyosumi sake.
The beautiful blue and translucent white color of the sake invites you to imagine the winter "ocean" of the Sea of Japan as seen from Mihama, Wakasa.
Sandesi from Hayaseura!
Outside, it was classic and hard to drink for 14 degrees, so I brought it home and chilled it...
It's quite easy to drink! It's a sake to drink while eating edamame (green soybeans) and chilling it!