This sake is from Kakogawa City, Hyogo Prefecture.
As usual, I bought it at an Aeon in Himeji.
Is this also an Aeon limited label of Banshu?
In the mouth, a little hard and spicy, sweetness comes a little later.
And the moment you swallow, all this spiciness starts making noise!
The flavor is clean and unobtrusive, but the tangy, pungent spiciness is something else!
How about when warmed up?
A crisp, light sweetness comes first.
After that, a strong spiciness comes out lightly!
This light spiciness comes with the entrée.
A lightness I've rarely tasted in heated sake!
Shall we drink some more today while watching the beloved Rui Yoshida's "Sakehouse Nomadism"?
Comparison of five breweries (Banshu Issen, Junsei, Morinori, Rairaku, and Senzuke) at Yuasa Sake Shop.
Each brewery brewed their own sake from Yamadanishiki (60% polished rice) harvested from a single rice field. Among them, my favorite was Morinori. It had a mild ginjo aroma, a gentle sweetness, and a rich Yamadanishiki flavor, with a slightly bitter finish that made it easy to drink. Delicious.
Today's starting sake genre
First brand name
Full of freshness, with a good acidity and a clean finish.
The clear feeling is also very good.
It is in the hall of fame ✨✨✨✨.
HYO5KURA A bottle of Gokura Isshin Set "Summer". A summer sake from Morisuke. It is a blend of Yamadanishiki Ginjo Genshu from different yeasts and storage periods.
The first aroma was "Semedyne! but after that, it's not so bad.
As it is called "Juicy", it has a deep and rich flavor. It's quite firm and satisfying, but the mouthfeel is mellow, and a "delicious" sweetness spreads throughout the mouth.
The sourness that appears in the midst of this is also good, and a slight spiciness leaves a lingering aftertaste on the tongue.
Rice: Gohyakumangoku
Rice polishing ratio 60%.
Alcohol content 16
The moment you open it, you can smell the strong aroma of sake.
Clean taste, different from what I imagined.
Gentle, gentle sweetness, slight fizziness.
This is a project started by five breweries in Hyogo Prefecture, where the state of emergency has made it difficult to ship sake, who have come together to overcome the Corona disaster. The aim of the project is to improve the quality of sake by exchanging techniques and maintaining individuality.
I would like to support this project too😊.
This is the first time I've ever had a chance to drink this kind of sake. I'm sure you'll enjoy it.
It seems quite spicy at first, but it has a mild sweetness and extractiness. Is there a grassy atmosphere? It's hard to describe. It may be because I just drank it, but it is similar to Koikuma. This one is a little fresher, though. I don't think it's going to change much, so I'd like to keep drinking it little by little.
