Classic delicious taste, came out at room temperature. Probably tastes good chilled. Slightly dry. Mellow sake.
We had it at Niigata Sammai Koshinokura Yukikuni Shoten @ KITTE Osaka.
Daiginjo and Kubiki Wakimizu are also sold at the store, and I stocked up on Kubiki, a fire-brewed sake, which is not easily found in Osaka. I stocked up on some fire-brewed sake, which is not easy to find in Osaka, and I had to reduce the amount of fire-brewed sake.
I don't have a picture, but I tried Bon Sensei and Dragon Water at HOKURIKU+ on the same floor, and they were also delicious. I think Fukui sake breweries are very good at using Gohyakumangoku.
The third sake of the sake camp is Koshiji no Koubai. In fact, this is a brand that I have been wondering whether to buy or not every year after tasting it. This time, I did buy it (teehee).
The mouthfeel is refreshing. The lingering aftertaste after the umami is pleasant. I really think it is a good sake.
A fruity, refreshing sake with a deliciously bitter acidity.
This is a summer sake from Kubiki Shuzo, which I ended up missing out on at the Niigata Sake-no-jin in OSAKA and later regretted when I found out that it was not available in Osaka. When I visited Toyama, I found it on the line at Liquor Pocket Mizuhata and held out for a bottle of Haneya.
Yum! It has a bit of an "alu" feeling in the throat, but I like it, this lingering aftertaste.
I wonder if they will distribute it in Osaka as well, Kubiki Shuzo.
The aroma is gorgeously fruity. Slightly lactic acidic aroma.
The taste is "sweet and full in the middle, with a strong acidity.
Similar to the Yuki no Mori. The acidity is also assertive to some extent.
Is Hachitan-Nishiki being produced in Niigata?
There are many sake breweries in Niigata that are making such sweet and full sake, but I have found another one. I am also interested in "knot" which was introduced in this year's dancyu.
Please try it.
My personal opinion.
I feel that Niigata sake breweries are burdened with the stereotype of "light and dry. In that sense, I think that answers like Koshiji-no-Kenbai are possible, but I also feel that they are trying to create sake that is a good compromise between dry and sweet, such as Garakudai, Abe, and Kafusatsu-shu. They are trying to sublimate light dryness. I think there is a trial-and-error process unique to Niigata to subtract the full sweetness and bring it to a good sake, and in this sense, I would like to continue to closely follow Niigata sake in the future.
It's sweet, but the alcohol comes down your throat with a thump. I don't think sweet is good for me.
Also, it became very bad after a day of drinking.
I wonder if it is because it is undiluted sake.
