I was looking for a sake from Gifu Prefecture that I had not yet conquered, and then I came across this.
It seems to be sold only in supermarkets.
I looked at the lot No. and chose the last number.
Blame? It doesn't mean much w
I thought it was refreshing and good for a mid-meal drink.
We had it with seafood hot pot. It was delicious.
Thank you for the food.
Purchased at Olympic Takaido store.
I thought it was a delicious sake with a clear sense of sweetness from the rice, a hint of sourness, and a sharp bitterness that was refreshing and easy to drink.
2025 Gold Prize in the Premium Junmai category at the Delicious Sake in a Wineglass Awards
I heard that it is a gold medal in the premium junmai category.
I can kind of understand.
Drinking at home.
Today is a precious day off after consecutive holidays.
This time, we drank Hourai and had sashimi, roasted duck, and hayato melon.
This sake is aged at a low temperature by Watanabe Shuzoten and has a high alcohol content of 17 degrees.
The spiciness spreads on the palate and washes away the oil from the buri and duck.
It does not have the fruity feel of the previous junmai daiginjo, but instead has a strong spiciness, umami, and sharpness.
A delicious cup for old sake drinkers.
The first sip is sweet and fruity, but by the time it goes down your throat, you will feel the alcohol. It is both easy to drink and robust. It was delicious to drink.
Home drinking.
Today is my day off from work, and it's time for the customary lunchtime drink.
It's getting colder.
It's the season to enjoy heated sake. ☺️
Today, however, I noticed a very limited Junmai Daiginjo of Hourai from Watanabe Shuzo Brewery, which is famous for its "W" (pronounced "W") at a nearby supermarket.
It is one of the limited number of 2394 bottles.
The accompaniments were the original oden, sashimi, horse mackerel, and appetizers prepared in the morning.
When you first open the bottle, you will notice a fruity aroma similar to "W".
When you put it in your mouth, the sweetness is followed by spiciness,
The spiciness comes after the sweetness and is cut off by the acidity.
When served with oden, the spiciness and acidity from the alcohol, which is stronger than the sweetness, enhances the umami.
It reduces the smell of horse mackerel and enhances its umami.
It is a delicious drink.
