Sweet and sour!
That is my first impression.
The unobtrusive aroma is fruity.
Refreshing but also stimulating
Tingling aftertaste
Complex flavor with a bitter aftertaste.
It has a delicious rice flavor and gentle aroma.
Slight bubbles enhance the umami. The aftertaste is refreshing. I newly discovered that there is such a beautiful sake in my home prefecture of Yamaguchi!
Mr. Ota is unmotivated by the Olympics!
Asakusa re-runs in spite of the heat that is so bad that it's exasperating!
He doesn't even try to match the season.
I understand that no one will watch it anyway.
I'm already so sleep deprived that I'm about to fall asleep too!
In such a case, super dry sake is good!
But I think about half of the sake I buy is super-hot.
The acidity and umami are in the foreground, and the dryness comes through with a nice sharpness.
When heated, it becomes very mild and the umami level increases.
It is most delicious when heated.
I might cheat on my lemon with the sugar-free Hyoketsu because of the heat wave, but I'm more concerned about sake sales, so I'll do my best to drink it hot!
I thought it would be easy to drink, but the aftertaste is quite dry.
Even if you drink it with strong dishes, you can taste it well without losing the flavor.
It is umu-umu-umu super dry.
The first Hochozuru. A 60% polished Omachi, super dry? I ordered it at room temperature.
It has a soft flavor typical of 60% polished Omachi at room temperature, but it sharply sharpens up and is definitely dry.
Hochozuru Yamagata Honten (Yamaguchi Prefecture) ORIGAMI
How can I register a sake that does not appear in a search? Is it OK to drink it secretly by myself?
I've registered the brand name! It's delicious!
I'm buying some kind of Hochodzuru.
Fresh and corked!
It's a slightly dry, sharp junmai nama sake.
Cheese goes well with it.
It's sharp and can be warmed up.
Mr. Ota's second bottle from Fukuejima!
The craft gin looked good, but it was too expensive...
Hochozuru (Extra) is a weird sake called Onigiri Crunchy Plum.
But it is pure junmai ultra-harsh raw sake!
It is said to go well with onigiri rice balls wrapped in leaves with crunchy plums mixed in!
I don't have any crunchy plums on hand at the moment, so I tried it with pickled plums and it certainly went well with it!
Also, it went well with vinegared miso, so maybe it goes well with sourness.
The taste is quite rich and mellow, and it is delicious even if you drink it normally.
Mr. Mitamura went to Kasugayama Sake Brewery in Nara!
He did the criminal thing of drinking the new Nama Hashiroshi before it was released!
He also went drinking with two young ladies and even went to the Yodogawa Fireworks Festival!
Maido!
What is this? You made sake rice balls out of sake rice! I thought so, but I see that the goal is to make it dusty.
If you're a strong person who doesn't change color even with four cups of sake, you can start in the morning!
(It is very spicy and dry.
It's very dry and spicy, but it's also very tasty when heated.
Warmed to lukewarm, it's a little more mature.
Each temperature range has its own effect.
I'm a big fan of super dry sake, and this one is right in the middle of the pack.
Mr. Ota is in Shimoda again!
He was eating sea bream rice cake!
I knew Izu was great!
Hello!
Shizuoka Prefecture is really the best place to visit because it has everything!
I'm planning to go there again when the new cholos are getting popular again and I'm ready to settle down!
I'm not sure when that will be.
At the Sake Festival
Soft and mild aroma and taste. Pleasant acidity in the mouth. The sharpness of the finish, which quickly dissipates, makes it an excellent mid-meal sake.
