Purchased when Yoohee and I went to Mystery Chi-Ya on the last day of our Bon vacation.
It has a soft and complex flavor with acidity and sweetness as well.
I thought it would be sweeter because it said juicy or something like that 😅.
It's sweet, but if you ask me if it's juicy 🤔.
It has a very strong rice taste, but the rice taste might be juicy.
It's the first sakura I've ever tasted, and I kinda feel like it could be heated up 🍶.
Good evening, bouken-san, I'm so glad to hear that you are drinking Sakura for the first time 😳 but I'm glad to hear that you're enjoying it 😆 My impression from the tasting is that this year's Ginfukiyuki was easier to drink when fire-brewed rather than draft. We should definitely try heating it up too: ♨️
Hi Hirupeco ☀☀☀.
I didn't find what I wanted in the liquor store's fridge, so I bought a packet 😅.
Ahh sure, I think I preferred the Ginbuki Hi-ire that I drank at Kisegawa at the brewery opening event 🤔.
bouken again, here we go again 💧.
I think the fridge was definitely stale at the time 💧.
It says Summer pop juice, so I guess it's shaken for summer sake 💡.
I'm also curious about the heat treatment ✨
Good evening, Mr. Yoohee.
I honestly had a hard time choosing 💦 because some of them are already drunk and some are more expensive.
I guess it's a summer sake concept from the label too 🏖️
Maybe fire-aged is more stable here 🤔.
Hatsuzakura🌸 is a dry junmai 🍶.
The top aroma is faintly sweet?
When you put it in your mouth, the sweetness is quite moderate.
Slight sweetness and acidity with a complex fully fermented taste.
It is like a slightly sweeter version of Mitsui's Kotobuki's fire-brewed Dai-harakuchi.
It was delicious ✨🍶.
Another bottle this time,
It is the same Hatsuzakura Yamada Ginjirou Nama Nama Normal Sake 2017BY as the previous one.
As the name suggests, this sake is made with Yamada-Nishiki and Ginbuki, and was aged in the new koji room of the brewery at the time, as the smell of the new koji room tends to transfer easily.
I brought this one home with me the other day when I stopped by the brewery.
First, a cold sake.
It has a pale greenish yellow color.
What's that? Surprisingly, the color is the same as that of Nihonbaru.
The top aroma is of fragrant chocolate with a high cacao content and a little bit of soy sauce.
The aroma is full of fruity, cacao-like aroma, and the taste is matured and has a strong sweet/umami flavor. The sweet and savory taste is more well-rounded than expected, and the aftertaste is surprisingly refreshing.
When heated, the aroma of freshly cooked rice is gorgeous, with a soft, full-bodied acidity and a delicious sweet-umami flavor with a gorgeous cocoa aroma. It is like rice chocolate 🍫.
When we stopped by the brewery, the brewer kindly allowed us to take a tour of the brewery 🙏 Thanks to the kindness of the brewery owner, we were able to see the brewery.
I learned a lot as the brewery owner explained everything from the well to the Sase-style wooden vat press in great detail, all covered in sweat.
Yasui Sake Brewery is a small brewery, so it's a pity that you can rarely see them outside of Shiga Prefecture 😢.
The newest brew, Nama Hashitake Taro, and the aged Yamada Ginjiro are both delicious👍!
Hi Peco 🐦!
I see you went to the brewery 😻It's nice to see a brewery in the summer after a long period of aging 😊They are firm yet refreshing 😳.
I'm going to copy your ume chazuke with asazuke as soon as I can 😁🙏.
This time it is New Hatsusakura's Nihonbare.
I like this series so much that I went to the brewery to bring back this year's newest release. With this sake, we now have three brothers (Tamaei, Ginbukiyo, Nihonbare).
By the way, Nihonbare was the number one planted rice until it was overtaken by Koshihikari, and it seems that Tamagawa's Ice Breaker also uses Nihonbare.
It is served cold.
It has a pale yellow-green color.
The top aroma is young raisins and apricots with nuts and green bamboo.
The taste is a mixture of sweet and sour like juicy yellow peaches and soft umami.
The summery, refreshing acidity is added in the aftertaste, and the juicy sweet-amami lingering taste can be enjoyed slowly.
And when heated, the rice aroma is gorgeous,
The aroma of rice stands out gorgeously and the taste is deliciously acidic.
I thought it was a little watery at first opening, but it was still delicious and my favorite 😋.
The entrée was cucumber and yam with umeboshi chazuke-no-moto.
I was out for a drink the other night and was served a jar of cucumber tataki with umeboshi chazuke-no-moto sandwiched in between and was told to shake well before serving 😳.
But it was definitely delicious 🥒🍵.
I just didn't know that?
Any vegetable can be made into asazuke super fast!
Is summer the season for Nihonbashi and umeboshi chazuke?
Hi Hirupeko, good evening 😃.
I love that you can taste the three brothers 🤗and the heated sake try at this time of the year is also great👍!
I'd like to try this 😍 super asazuke with umeboshi chazuke stock ‼️
Koka City area of Shiga, my favorite place to visit these days.
While visiting the Shigaraki Ceramic Forest, I went to stock up on sake.
I found a limited edition sake from Hatsuzakura!
Made from 100% Shiga Prefecture Ginbukiyo. It is a "super" limited edition sake with a medium kumi.
The aroma is more yogurt-like acidity than fruity.
It is lightly cloudy.
The taste is strong - the acidity is effective, but the umami and flavor are strong.
There is a bitter aftertaste and the alcohol content is 17%, so it has a lot of punch!
I like the Namahashitaro series!
Got it on a petit trip to Shiga. I was attracted by the Sakura Crepus-like label at Hikone Sazanami Sake Shop, and the store owner recommended it.
Well, what a surprise, the rice is Nihonbare, which once dominated Japan with the largest cultivated area for rice, and even now, is the main variety in Shiga Prefecture.
The first aroma is melon! Nutty and sweet later, then astringent and bitter, but light and delicious. Sake, I like it.
Good evening, WOM 😃.
A little trip to Shiga! Good job 😄It is true that the label looks nostalgic somehow 🤗.
I like the sake. I'm sure you'll be able to find a good one.
Thank you, Jay & Nobby. There are many attractive breweries in Shiga. Both the breweries and the liquor stores in the places we travel to have their own flavor.
Good evening, WOM. New Hatsusakura! You have acquired a nice sake. I bought the same sake at the Spring Sake Brewery Festival and loved it so much that I drank it in small sips, too good to finish 😊.
WOM, it's been a long time 😊 please come again 🙇.
I see you were in Hikone! I wanted to say welcome in real time 〰💦I haven't had this label 😅I'll make a note of it as a drink to sip slowly 😁🙏.
Thank you Pon-chan, thank you and welcome back, and thank you for giving me so much energy! I am very impressed with the depth of Shiga's sake. Please keep up the good work!
This is the first cherry blossom first love that I received from an acquaintance and had for the first time.
It has a sweet and sour taste, really like first love.
As a strain, it tastes similar to Senkou and Izumibashi, but it is a little different from both of them. It was a fresh taste and I liked it.
It was the first time I had heard of this brand, so I am very glad to know about it because I would not have picked up this sake by myself.
It is not something I often see at liquor stores, but I would like to pick it up again if I find it.
I realized once again that there are still many sake brands in the world that I don't know about, and that what I know is just the tip of the iceberg.
Thank you very much for the sake.
Good evening, Ryohei. I envy you for getting a good sake, Hatsukoi from Hatsuzakura! The other day I went to a brewery opening in southern Shiga Prefecture, where Hatsuzakura is located, and Hatsukoi was the most popular sake at the Hatsuzakura booth. It's so sweet and sour and delicious 😋.
Thanks for your comment, Hirupeko!
I guess it was very popular! It seems the sender was also at the event in Shiga, so maybe he saw the line at the same event and bought one! I was so happy to hear that!
4.0☆☆4.0
Aroma of lactic acidity that passes through the nose from a sharp acidity.
The deep flavor spreads slowly.
You can feel the sharpness from the acidity.
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Hatsusakura
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