First check-in in Hiroshima Prefecture... ♪
Jackets 😅
I brought you a big issue tank pressed bear sake
100% Hachitan-Nishiki rice produced in Hiroshima Prefecture
Rice polishing ratio is 65
Alcohol level is 14 degrees.
Sake degree is +10
Yeast used: Association No. 6
When the bottle is opened, the aroma is subdued and calm, with a graininess and rice flavor, and a soft lactic acid smell.
When poured into the sake cup, it has a slightly pale yellow color and smooth texture. It is light, but still retains a little of its umami thickness.
The mouthfeel is soft and light, with a grain-like sweetness and a hint of minerality, and a core of umami.
The aftertaste is only slightly bitter and astringent. The sharpness and acidity are sharply integrated, and there is no lingering sweetness.
The taste is not so much light as it is umami, and the mouthfeel is not rich.
Congratulations to Takel Papa on your first check-in for Hiroshima sake: ㊗️🎉
I'm curious about this sake 🐻 which was chosen as the first check-in among many Hiroshima sake: ☺️
I'd like to try the great sake by Kumano's Magami Sake Brewery after reading your comment 😄.
Good morning, Daddy Takel!
Congratulations on your first sake from Hiroshima Prefecture 🎉!
I am very interested in this sake that seems to be easy to drink with a great flavor 😋.
Thank you for your comment, Aladdin 😊Hiroshima is a great place for sake. I just happened to see you and was able to bring you along, so there are other sakes I would like to encounter 😁.
Hello, Daddy Takeru!
Congratulations on your first Hiroshima sake 🎊
I enjoyed drinking this sake last year from Kumano, a brush village located north of Kure, where my parents' home is located.
I enjoyed drinking this sake last year.
There are many good sake breweries in this area.
There are a lot of good sake in this area.
Good evening, 10ZG-STQ 😀 Thanks for the rice. Saijo, the sake capital of Japan! I adore it 😍.
There are so many sake breweries that I'm honestly lost 😅.
5/10
A summer sake with a big name.
Apparently, Hiroshima Leg-Sou, a new yeast from Hiroshima Prefecture, is used.
It is slightly fruity and not too much like Daigo-Order.
The dryness makes it easy to drink.
Sake with a punch that is typical of sake brewed with sake yeast
Delicious sake with a strong aroma and taste of sake yeast.
We were able to hear the brewer talk about his enthusiasm for the sake, which led us to a new discovery of sake!
I like ★★★★
Comparison of No. 6 and No. 7 yeast: No. 6 yeast has a tropical fruit-like sweetness and a long aftertaste.
Yeast 6 is sweet like tropical fruit and has a long finish, while Yeast 7 is acidic and has a clean, dry taste. This one may be easier to pair with food.
This junmai-shu is brewed with Hachitan-Nishiki, a representative sake rice of Hiroshima, using the traditional sake yeast.
It has a rich, deep flavor that can only be achieved by the use of the sake's original yeast.
I warmed up the last sake and paired it with a Thai dish called "causo gai". I thought to myself, "Thailand is a country where rice is the staple food, so there is no reason why sake can't go well with it! So I tried it and it was a perfect match.
I think a strong sake such as Namahoshime or Yamahai can compete with spicy dishes.
Mature sake rather than mellow sake
We like Furoizumi, so we asked for something similar and this heated sake came out.
It has a stronger sense of maturity than Furoisen.
It is similar in that it leaves a sweet taste after drinking, but it feels just as dark because it has been drunk quite a bit. There is a slight sourness to the warmed sake, possibly due to the way it is served.
Can be served chilled, but it is best suited for the first or second glass of warmed sake.
Not a main food sake, but it goes well with snacks.
(From the website)
A new possibility of Daigyo's "Shin Gin Shine".
Firm and dry, to the taste of the experts.
It has a rich rice flavor and excellent cost performance.
It is a perfect combination of the best of both worlds.
It is recommended as a food sake.
Yamatoya Shuho and Toji Murakami
Mr. Murakami worked part-time at Yamatoya Sake Brewery when he was a student, and then went on to brew sake at Takezuru Sake Brewery in Hiroshima and Kitajima Sake Brewery in Shiga Prefecture before taking on the role of toji at his home brewery, Magami Sake Brewery in Hiroshima.
His wife also worked at "Shiwa Villa Yamahana," and they have strong ties to Yamatoya Sake Brewery.
