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はるアキ
I finally got it at a fixed price!
THE PREMIUM Bizen Omachi Junmai Daiginjo Polishing 40%, Unfiltered Nama Shu ORIGARUMI by Nanyo Jozo.
The elegant aroma and the elegant yet mildly sweet taste are appealing. It is a gem worthy of the ultimate daiginjo, a work of sake art brewed with the passion of a small group of elite brewers.
Rice: Omachi produced in Okayama Prefecture
Rice polishing ratio: 40
Alcohol content: 16%.
Sake degree:
Acidity:
Japanese>English
はるアキ
This is Nanyo Jozo's "Hana-yoso" "Junmai Daiginjo Ginpu Ori-Garami Unfiltered Nama-shu".
Brewed with 100% "Ginpu" rice, a rice native to Hokkaido, this sake is characterized by its high aroma, full flavor, and crisp aftertaste.
Some people say it is not like "HANAHO-YOUKAKU," but personally, I think it is a true "HANAHO-YOUKAKU" gem.
Sake degree: undisclosed
Acidity Not disclosed
Sake rice Koji rice: Hokkaido Ginpu Kake rice: Hokkaido Ginpu
Polishing ratio 48
Alcohol level: 16%.
Japanese>English
はるアキ
Nanyo Jozo's "Hana-yoso" sake rice is "Hachitan-nishiki" Junmai Ginjo Unfiltered Nama-jyu
Hachitan-Nishiki" is an excellent sake rice with high sake brewing aptitude and relatively low price. Its large heart white relative to the grain size makes it easy to produce high quality koji. It is also a relatively fast-growing, early maturing (wasse) variety with a large yield. However, the large core white to grain ratio is also a disadvantage, as it tends to break up easily when milling.
It has a high aroma and a smooth, refreshing, light flavor that does not interfere with food, making it a good choice for a mid-meal drink.
The top aroma of this sake is mellow, with a pineapple-like sweet ginjo aroma rising gorgeously.
In the mouth, it has a fresh acidity with a gaseous sensation, and the sweet umami of the very rich rice expands greatly, creating a juicy, fruity flavor that spreads throughout the palate.
The characteristics of Hachitan-Nishiki are well expressed, with just the right amount of astringency and excellent balance.
Rice used: 100% Hachitan-Nishiki
Rice polishing ratio 55
Sake meter reading: +1?
Acidity 1.5
Alcohol content 16%.
Japanese>English
TAKA2
I finally got my hands on this hana-yosu. It smelled sweet when I opened the bottle. It tasted fruity and had a pineapple🍍 flavor. It was very tasty. 3,600 yen.
Japanese>English
Ryu
THE MATCH55
Yamadanishiki✖️Omachi
Gusto and depth
Slightly bitter
Fruity Ginjo aroma
Japanese>English
HanaabiTHE MATCH 純米吟醸 無濾過生原酒
ももさん
💕
Hanaabi純米吟醸 雄町55% 生原酒
DRY
KahayoYoku THE PREMIUM Miyamanishiki Junmai Daiginjo Polishing 40%, Unfiltered Nama-shu [Saitama Prefecture, Nanyo Jyozo].
Aromatic acidity and sweetness with a pineapple taste. Strong bitter aftertaste and alcohol. Flashy and flamboyant.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% Miyamanishiki
Rice polishing ratio: 40
Alcohol content: 16
Japanese>English
Hanaabi純米大吟醸磨き四割無濾過生原酒
U-NEKOΦωΦ
I've been drinking these lately.
It's gentle and tasty😋.
Japanese>English
HanaabiTHE MATCH 純米吟醸
みー
They said it was the last new sake of the year. On a personal note, I was actually hospitalized for almost a year and did not know about sake before. I started drinking sake after I was discharged from the hospital after being taught by a physical therapist who took care of me during my stay. She told me that she liked sake and that her favorite sake was Hana-yosu. Whenever I drink this sake, I remember him. Thank you so much for your help.
This sake is the same as the Hanayoso, but I think it is more robust or thicker. It is very tasty and I like it. It's really tasty and I like it. I was on a roll, and in no time at all, bottle #4 was empty...
Japanese>English
ジェイ&ノビィ
Good morning, Mee 😃.
I'm sorry you had to stay in the hospital for a year 😓I didn't have such a long stay myself, but I have the feeling that the physical therapists helped me a lot 😌 I'm looking forward to meeting you at "Sake no Wa" 🤗.
Japanese>English
ぷちこ
十日戎にて
Hanaabi八反錦 純米大吟醸
ちゃてうん
I stood in line for two hours to get my hands on a hana-yosu.
The soft fragrance wafted in the breeze while I waited.
A 40th anniversary.
Japanese>English
KJ I
Very fruity.
Japanese>English
hannah
I have been busy with work and have been drinking but skipped posting 🤫.
Abe, Takanen Nishiki
This was already exceptionally good on the 3rd day 🥳.
Yamanohisu Himitsu Origami
Simple and juicy-umami type!
It tastes like a more refreshing version of Takachiyo....delicious 🤭.
Today is the weekend...to hell with work!
So, I stocked up on Hana-yosu🌸.
I never thought I'd be able to drink at home 😭
Now, open the bottle 🍶!
I have no words to describe...gentle aroma and umami 🥰.
I'm so impressed that they can make such a difference with Jun Dai 😍.
The lingering aftertaste pulls the alcohol feeling for a long time, but I don't mind it at all...in fact, I'd like to see it go on longer 😍...
I wonder when I can get the next one 🥲.
Japanese>English
ジェイ&ノビィ
Good evening, hannah 😃.
It's efficient to post 3 up when you're busy 🤗Abechan🩷→Yama no Kotobuki and Hanyo from the pink continuation ‼️ It's nice to open the wordless one smoothly 😃.
Japanese>English
hannah
Jay & Nobby.
Good evening 😊
I opened it on the strength of the weekend and have no regrets 💪.
Now that the 🍶 is empty, which one is next? I'm switching to 🫡.
Thanks again for your comments 😆.
Japanese>English
はるアキ
Nanyo Jyozo's famous sake "Kahayo Yoku Yamadanishiki Junmai Daiginjo Bottle Enclosed Unfiltered Unfinished 720ml" (720ml)
It was produced in September 2024, but I finally got it!
Of course, I bought it at the regular price.
It is a common sake, but it is characterized by a rich aroma and a sharp aftertaste. I can't compare it with fruit.
I am really not sure when to open it.
Anyone want to drink it with me?
Sake rice: 100% Yamadanishiki
Alcohol content: 16%.
Rice polishing ratio: 40
Sake meter: Undisclosed
Acidity: Not disclosed
Japanese>English
まるくま
Aged for one year.
Sweet, sour and delicious!
Japanese>English