At Asano Sake UMEDA
It was a good opportunity for me to hear about the staff from Harushika who was just there.
I had never had a chance to drink Harushika's "Uraku" before.
Special" means it is brewed in July and has a four-stage brewing process.
The aroma is a little chemical.
It has a light taste due to the low alcohol content, but the sweetness of the malted rice is well balanced.
It has a pleasant taste with the sweetness of koji.
Harushika is famous for its dry taste, but this sake was refreshingly crisp and delicious. I had it in the morning at the Sakura Lounge at Kansai International Airport.
Again, it is dry.
Although it is called "super dry," it has a slight sweetness at first and the umami of the rice is also present, and the dryness gives it a sharp finish. The clean aftertaste was also very pleasing.
Tasting at a brewery event hosted by a liquor store.
We tasted at the Harushika booth, which we had not known before.
Ura-Harushika Junmai Ginjyo Nama Genjyo Nama Shu (summer brewing)
Ura-Harushika Mutenkiri Junmai Ginjyo Yamadanishiki Nama-Nihonjunshu
Harushika Ginjo Super Dry
The overall impression was a little dry and the flavor of the rice was brought out well. The summer-brewed sake was light and fruity, with not too much sweetness. The non-pressurized sake has more umami than sweetness, and is good as a food sake.
Harushika is brewed in wooden vats. The bottle looks like a red wine! The first glass is not too harsh and has a moderate sweetness that makes it easy to drink, but from the second glass, it starts to feel more and more like a sake brewed in a wooden vat! The sweetness is still there, but there is also a kind of umami in it that gives it depth!
Hello, Natchez!
Today's weather was pleasant, so it's great to enjoy a glass of sake in the garden ✨.
Harushika, I haven't drunk it yet, but it looks very easy to drink 😊.
Thanks for your comment ma-ki-...it was the best weather of the year! Harushika is usually dry, but Type-HA is light and refreshing, just like the weather on this day 😋.
Harushika Super Dry Nama Sake Onizakari
After a moment of umami, the rest is sourness.
The aftertaste is astringent and astringent. The aftertaste is astringent.
It has a unique taste.
How about with raw fish or Chinese food?