ひなはなママ
Chiebijin and Hachitan Nishiki were opened 🎉.
Long time no see Chiebijin ☺️
We found a delicious seasonal product and brought it to you😍.
This is also interesting ☝️
Hiyoroshi" is a sake made in winter, matured in its raw state without being heated, and shipped in the fall.
Nama-zure."
It seems to be a new genre of challenging sake✨.
How does it taste after six months of raw aging? ⁉️
I'll have it right away 🥂.
First, the aroma
Sweet and gorgeous aroma!
When you put it in your mouth, the mild sweetness spreads!
The flavor and sweetness of the Hachitan-Nishiki rice is well expressed, not a thick sweetness, but moist and mellow 🤤 There is a weak and delicate gas feeling in the latter half of the taste.
It slowly finishes while retaining its umami.
It's kind of delicious! 😋😋😋😋.
I wonder if the Hachitan Nishiki rice is good 🤔.
The matured sweetness is exquisite ‼️ not fresh, not a noble sake, but a sweetness that makes you feel it's matured. There's a proper sense of gas in it 🤩.
It's still fresh, so it's still gassy! They insisted 😉.
Chiebijin-san, I think this raw ripeness is a success 👌
Fire-roasted hiyaoroshi is good, but I think raw hiyaoroshi should be a new genre 🥰.
It's delicious 💕
Japanese>English
