Hakurou辛口特別純米酒
あちょお
Guimara label
Tart. Alcoholic, rice bran, dark and twisted flavor like sake lees. Aroma like roasted sesame at the end. Gentle sweetness like umami and 🍡 dumplings.
Japanese>English
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白老Hakurou
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Hakurou若水純米冷やおろし
あちょお
Deep, dark umami. Smoky like aroma, rice bran, rice cake, burnt aroma. Sweetness. A deep, twisted umami. There is also acidity. Somewhat spicy.
Japanese>English
Hakurou辛口特別純米酒
t.o.s.h.i
燗で旨し
mii
I don't remember.
The usual.
Japanese>English
jirocho
There was a tasting and the brewer recommended it.
This sake is brewed from "Wakamizu" sake rice from Aichi Prefecture.
It is an unfiltered unpasteurized sake, and you can feel a slight carbonation when opening the bottle.
When you open the bottle, you can feel a slight carbonation.
The umami taste that comes in a big rush is very good!
It has a nice sharpness and was soon empty.
Japanese>English
しんしんSY
It was Hakuraku, a common sight at Fukurokuju-san and this, no Ie, san. This one
As expected, this was another heavyweight sake!
It is quite a tough sake!
With this and Takatsuna, it is inevitable that we will be down for the day!
Let's change the theme a little from here!
a little bit of knowledge
Alcohol content --- 17-18 degrees
Sake degree --- +12
Acidity --- 2.3
Amino acidity --- 1.4
Rice polishing ratio --- 75
Rice: Gohyakumangoku and processed rice
Japanese>English
はんす
Sweet and tasty. Just barely not too sweet.
I like it.
Japanese>English
Hakurou木になるお店tane×白老×日本酒うさぎ
Hakurou純米大吟醸 知多の花露
みあ
At the Autumn Sake Festival hosted by ZIP-FM.
(1) The first drink.
Umeshu (plum wine)! I thought it was plum wine, but it was sake.
I thought I was asking for plum wine, but I pointed to the plum wine, completed the order, had my picture taken, and drank it. I was still sober at that time, wasn't I? 🫠()
At any rate, it has a great plum wine feel. (preconceived notion?).
But it's not sweet sake, it's beyond fruity, it's plum wine()It's a strange taste and it was delicious✨.
Just between you and me 🍶.
I had so much fun at the sake festival in July that I went again this time 💪.
I had so much fun at the Sake Fest I went to in July that I went to this one too 💪 This time there were a few of my favorite breweries there too!
I'll be sure to look back on each day one by one✨
Japanese>English
ジェイ&ノビィ
Good morning, Mia 😃
So you were the one who pulled out the plums from Hakurobai 😆.
Sake festival is a lot of fun 🤗It's a nice season now that the heat has eased up 😊I'm looking forward to the rest of the story 👋
Japanese>English
みあ
Good morning, Jay & Nobby!
Funny that I didn't mean to ask for no plums 🤔w
The weather was beautiful and we had too much fun, so I'll post the aftermath over the next few days: ☺️
Japanese>English
didi
NGA Limited Mild Nigori Nama Sake
Sake Usagi O Shiraoi
Japanese>English
Hakurou辛口特別純米酒
あちょお
We had it warmed.
Gentle rice flavor, gentle genmaicha (brown rice tea) with soup stock added + a hint of corn tea
Aftertaste: soft and pleasant.
Twisted umami: The lower the temperature, the stronger the twisted aroma and umami of old sake becomes.
Japanese>English
らいらい
From the rain, quite a bit of alcohol.
Japanese>English
まぁくん
Hakuro Wakamizu Junmaishu
Junmai-shu made with 100% Aichi Wakamizu, aged for three years.
Brewed in Tokoname, Chita Peninsula, known as the brewing peninsula.
Kyokai No. 7 yeast, Masumi yeast.
The store where I bought this, other sake also has a lot of No.7 yeast, which is kind of strange.
The appearance is a slightly dark golden yellow.
This is the first time I have smelled old sake, but I have never smelled anything like this in sake.
This is what I mean by a mellow, aged aroma.
Earthy smell of root vegetables such as burdock, fungus smell of shiitake mushrooms, strong acidity, and the roughness of homemade yogurt rather than sour cream.
Fruits and flowers are, dare I say it, pineapple and lime tree.
It smells like tea and coffee.
Too unknown and scary to drink...
The first impression of the taste is strong, full, round, and three-dimensional sweetness.
The acidity is more rounded and the bitterness is mild.
The balance is rich and thick.
The aftertaste is not that long, but very characteristic.
Japanese>English
トコポー
Today's supermarket delicacies. Fish with hot sauce.
Spiciness, acidity, perfect. And this label.
Japanese>English
トコポー
Lately, I've been reaffirming that "fresh" and "fruity" are my tastes.
And this one is right in the middle🎯!
And what's more!
The kingfish I got from Tokoname-man, who is famous on YouTube, was also great. I'm so happy.
Japanese>English
きなこ
I think it was more robust than light nigori? It was very tasty.
My memory is too bad to describe it.
Japanese>English