Today, August 10, is Pigeon Day 🕊️!
I hope all of you leftists are quenching your thirst with Hato Masamune instead of Hato Sable 😌 lol
After the opening ceremony, we poured it into a glass and the bubbles were very lively 🫧.
The top aroma is slightly sweet with a hint of koji and rice.
The palate is full of juicy rice sweetness and umami with a hint of acidity.
It finishes with a slight holo-bitter taste.
The sake rice is Gin Karasu, which is grown by the toji himself, and it is a bit expensive, but if you think of it as Tasake's Jungin class, it makes sense and I think the taste is competitive as well 🤔.
The white pigeons are delicious this year too 😊.
Now I would like to conclude Pigeon Day 🕊️ by mentioning that August 10 is not a day for wild beasts😜!
Good evening, Mr. Matsuchiyo!
It's true, 8/10 is the day of the dove. ‼️ I drank it without any idea at all 😂 but the Gin Raven Hood is still delicious, and of course the white dove is delicious, it was good! LOL!
Tonight is meat, steak 🍗, so we opened a bottle of Hatochan 🕊️, which can compete with gutsy meat dishes.
I opened and closed it several times and it opened successfully but immediately auto-stirred.
The aroma is malty apple 🍎.
When I include it, it's shwash~ 🫧 apple with a lot of sweetness of rice, ah, I'm drinking Aomori sake! I feel like I'm drinking Aomori sake! I'm drinking Aomori sake!
There is a slight bitterness at the end.
The sweetness and umami of the rice is also very strong, and yet it has a nice sharp aftertaste, so it doesn't overpower the steak.
The next day, the flavor seems to be more cohesive.
The supernatant is relatively clear and crisp.
When mixed, the apple and bitterness increase a little.
I was grateful for this sake, which goes well with hearty meats 🍶🕊️
Good evening, Kotaro 🦉.
Summer nigori, there you have it 😻I like the idea of it going with meat! I've been eating a lot of assorted and cold food lately, so I'd like to get my stamina up with some guts & 🕊️ 😁.
Pon-chan, good evening 🌙
I like the light summer sake, but I also like the robust umashuwa 😆 I'm not quite sure how to pair it with meat, so I'm grateful for your help 👍Definitely the stamina man of the sake world 🥳.
Good evening, Jay & Nobby 🌙.
Dove is very stable when it comes to meat dishes, you can count on her 💪😆.
In a very pigeon way too, drink up and let's fly 🪽😚.
100% "Hana Soui" grown in Aomori Prefecture is used.
Strong dry taste with a full-bodied flavor.
A delicate sweetness like refined sugar.
Dry aftertaste that lingers on the tongue.
The bitterness is strong and lingers on the palate.
Production date: December 2023
Close date: January 12, 2024
This is my first Hato Masamune. The sparkling nigori Aomori reminds me of Natsu Doburokku/Mutsuhachisen, but the taste is a little different. It is a bit different in taste. It is drier and more mature. It has a strong dry taste, and is very adult.
While feeling the sweetness and umami of the rice,
It has a strong sense of gas and finishes crisp and clean.
Sake with excellent balance.
Rice used: 100% Gin Karasu
Polishing ratio 50%.
Alcohol content 15
Light mouthfeel for a moment. After a moment of lightness, a flavor similar to the rind of a watermelon? After that, the true face of the wine, which is thick-boned and bitter, appears. I like it.
If it's my favorite Hasegawa Sake Shop collaboration sake, I'll buy it!
So, I drank it.
Well, that was a year ago. I'm not sure if it was a year ago or not 🙄 ...
I read in someone's review that it was sweet and tasty, like apricot bean curd, so I guess that's what it was.
It was definitely my favorite kind of flavor 😋😋.
I'll catch the pigeons when they fly again 😆👍