Purchased because of the spring-inspired label design. The moderate cloudiness and a hint of ori (ori) give it a springtime sake feel. The cherry blossoms have fallen, though.
As the light cloudy appearance suggests, the overall flavor is fresh and sweet, with a lingering acidity that gives the sake a crisp aftertaste.
Brewed with Hachitan-Nishiki from Hiroshima Prefecture, it is a cohesive 🍶 that fits the "Kasumi Sake" moniker perfectly, and is very tasty.
The 7th Matsuo Taisha Sake-1 Grand Prix
Sake that I have never drunk before because I can always buy divine lightning as well.
Mr. Yuji Miwa, the 15th generation brewery master.
Soft water springs from a shallow well in the mountains behind the brewery, while medium-hard water comes from 50 meters underground in the brewery. The brewery is located at the highest altitude in the prefecture, aiming for a "rich rice flavor and cool sake quality.
Shinrai Junmai Ginjyo Senbon Nishiki
The first sip is a junmai ginjo with a beautiful acidity. Slightly acidic, with a sourness that spreads over the tongue. It is not spicy.
Shinrai Special Junmai Senbon Nishiki
The first sip is a junmai with a soft taste. The umami spreads gradually and the sweetness is slightly soft.
Wadaya's March Hanpukai Sake
I was curious about this sake, but never picked it up.
It is a low strength sake with a clean, refreshing taste, but it has a structured flavor on top, which is to my liking!
The aroma is subdued, with a glassy aroma of lime and green apple on the palate.
Slightly sweet, with a full-bodied umami impression, and a beautiful sake quality with almost no cloying flavors.
The aftertaste has a slight bitterness and sharpness that makes you want to drink more,
This beautiful quality of sake is very attractive,
I'll buy other sakes if they sell them next time!
Matsuo Taisha Sake-1 Grand Prix ⑰
I have the impression that it's relatively affordable, so I've been putting off drinking it at home.
I drank
Shinrai Blue Label Special Junmai Senbon Nishiki
Polishing ratio 60%, Sake degree +4.0, Alcohol 15.8
Not too spicy and easy to drink. Muscat
I feel like I'm talking about Muscat all the time...
Shinrai Kurobella Namaishime Junmai Ginjo Senbon Nishiki
Rice polishing ratio 55%, Sake degree +6.5, Alcohol 15.8
The acidity was impressive!
I had an image of Kamurai as dry, but it didn't seem too spicy for the sake degree.
My new favorite sake from Hiroshima Prefecture😄.
This time it's Kamirai.
The rice is Senbon Nishiki, the pride of Hiroshima Prefecture😁.
The brewery has been in business for 308 years and is a raw yeast brewery 😊.
From the slightly sweet mouthfeel, the volume of the rice swells 🌾.
It feels like it spreads out gradually 😆.
It's a good sake for a meal 😄.
At a liquor store's hanpukai.
The first thing that caught my eye was the label, which looked like a copy of the liquor store's exterior. We were surprised to learn that it was hand-painted by the brewery's president! The president had studied painting for three years before returning to the brewery. Not only the contents but also the label is one of the best parts of PB products.
When I opened the bottle, expecting a rice-type sake, the aroma was surprisingly fruity and sour.
When I drank it, I found it to be rice. It has a bit of sweetness and a strong umami flavor. It is different from the silky watery type, but you can taste the rice as you chew it and enjoy it more with a meal.
The sense of rice is enhanced when the kanmakase is activated, as it is a pure rice with a raw yeast yeast yeast. The rice is soft, gentle, and light, just like the steam from a bowl of hot rice. But it is still freshly cooked rice. It's getting warmer, but I'd like to enjoy it warmed up a little more.
I received this wine in the second round of the 2024 hanpukai.
Easy drinking, fruity, low alcohol type.
The brewery is located 500 meters above sea level among the mountains of the Chugoku Mountains.
They use Hiroshima brewing rice and soft Hiroshima brewing water! It was very tasty.
