No cloying taste, soft and clear.
Sake with a soft and clear impression. The fruity aroma
The fruity aroma spreads gently in the mouth.
A delicious sake that enhances the taste of food.
Delicious!
Alcohol content: 14
Rice used:Undisclosed
Rice polishing ratio:undisclosed
This is the summer version of the new "HITOTOSE" series based on the theme of "Four Seasons".
Dry like water. No alcohol content.
The clarity and softness of the mouthfeel is a model of summer sake. However, the taste is quite light.
Yoshidaya and Mansho Hanegi Press in Minamishimabara, Nagasaki. Hanegi Shibori is a traditional method of pressing rice with a giant tree called Hanegi. It has a slightly yellowish color, and the mouthfeel is very sharp, but does not leave a lingering aftertaste. It has a good rice flavor and is very much like a Japanese sake.
Muscat-like aroma. The mouthfeel is clean and refreshing, and while I thought it would be modern, it gradually takes on a classic flavor. The aftertaste is sharp. It is neither modern nor classic, which is also good.
Today's drink of the day is opened here 💁.
It is a Junmai sake from Nagasaki prefecture called Hanegi Shibori Mansho.
Brewed in a small sake brewery using the traditional method of pressing rice onions, this sake is sharp and full of flavor, and would definitely go well with Ariake sea bass sashimi.
This is definitely a repeat purchase. ☺️
However, there are many sake breweries in Minami-Shimabara that excite me, such as Yoshidaya and Kubo Sake Brewery.
#Mansho
#Yoshidaya Sake Brewery
☀️
Cornerstone Fest 2025."
I've never heard the term "repellent wood pressing." It's a method of pressing with wood🌲and stone🪨🤔.
It is slightly amber 🟡.
It has a nutty sweetness and a weighty, old style taste.
It's easy to drink because you don't feel the alcohol 😙.
Maybe it goes well with strong food... like octopus balls 🐙......... I had already finished it 😅.
I'm a little frustrated that my timing wasn't right 🤣.
This is the second bottle of Yoshidaya. I hear it tastes great with dashiwari, but of course it is also good on its own. The traditional taste of dry junmai sake and the new taste are well blended.
I was told that warming it up is recommended, so I had it warmed to lukewarm. The aroma of fluffy rice is apparent and the taste is smooth. It is dry, with a touch of bitterness and sweetness, but finishes clean and crisp.
Purchased at Yoshidaya, which was closed the last time I visited Shimabara. It has a nice hiyaoroshi taste with a clean dry taste. I like the taste. I bought another bottle at Yoshidaya, so I'm looking forward to drinking that one too.
I thought I had to ask for it when Yoohee-san came back home to get it 😅.
It was available at a liquor store in Osaka city😳
At the store where I bought Saeki Hisho the other day.
This sake is made with Abelia yeast.
Fruity and sweet like a flower yeast, but the second half is quite spicy.
I'd like to try it if they have fresh sake.
I wondered what "Hanegi Shibori" means. I was wondering what "Hanegi Shibori" was, and it turns out that it's the same as the Tenbin Shibori process used by Furozumi, Miyako Bijin, and Shirasagi-no Shiro in the Kansai region 🤔.
Good evening, bouken. ⭐︎
I didn't think it was sold in Osaka.
I haven't had it for about 2 years because I didn't find it that fruity, but I think there was also a junmai sake of this 🟨.
Good evening, Mr. Yoohee.
I was surprised to see that they were selling it on instagram too 😳
I saw some other kinds of products in the store 🤔.
There was also one that looked like a new brand 😊.
