Fukuharasan's hanpukai
This sake was made by renting a place at Saku's brewery to make Tenga Nishiki.
It has a melon-type aroma. There is a little sweetness to umami, astringency, and acidity. The final taste is refreshing.
It has the atmosphere of Saku. It has less sweetness than Saku. We enjoyed it with miso-pickled silver fillets, salad, and chicken in a clear soup with lots of ingredients. I think it is a food sake with a strong flavor.
As the label on the back says, it is a special Suzuka brewed by Saku and Sake Brewery.
Not too sweet and easy to drink. The finish seems to go with everything. It is delicious!
★★★★
The 55th bottle for home drinking in 2024 🍶.
This is Tenka Nishiki from Mie Prefecture, which I received from the hanpukai.
The label on the back of the bottle said it was recommended to be cooled or lukewarm, but I just drank it chilled in the fridge 😂 It was delicious!
Sweet ⬜︎⬜︎⬛︎⬜︎⬜︎ Dry
Dark ⬜︎⬜︎⬜︎⬛︎⬜︎ Light
Preference ★★★⭐︎⭐︎⭐︎⭐︎
The rice used is Yamadanishiki from Mie Prefecture
It is fire-aged, but it is so fresh that you might mistake it for a draft sake (⁉️), with a well-balanced array of citrus sweetness and bitterness.
It is delicious ❣️
It's a raw sake, but at 15%, it's not too heavy.
The aroma of muscat and white peach, typical of nama-shu, is accompanied by the scent of junmai jyoshinko, and the aroma of sweet apricot curd is felt later.
Muscat, white peach, joshin-doufu, apricot pudding, lime.
Slightly green bamboo
We had this at a relative's house.
It was fruity and easy to drink, but I was shocked to read on the back of the label that he was hospitalized after finishing brewing...
It was my first time to drink this brand, but I felt like supporting it.
At room temperature.
Mmmm.
Soft texture.
Fruity acidity with a hint of rice.
Slightly rounded astringency.
The smooth mouthfeel of the honjozo is moderate and pleasant.
A calm balance.
It is in good harmony with dried daikon radish simmered with a sprinkle of yuzu pepper.
Degree of liking ☆4/5
not too much
