My personal impression is "Wow, there is such a Bodhi ......".
The spiciness with no acidity and full of flavor is a bit shocking. Recently, more and more breweries are using Bodai yeast.
Whether to try something interesting, pursue specialization, or continue brewing the same way as before, ...... is the age of diversity in sake.
I thought it was a delicious sake with a subtle sweetness followed by just the right amount of sourness and bitterness that made it crisp and easy to drink with a meal.
The 54th bottle for home drinking in 2024 🍶.
Fukuhara Hanpukai limited edition, directly pumped raw sake with a large issue. As a horse lover, the label alone is already highly satisfying 🐴🐴 lol.
The coarse orikura (rice cake) is very entwined with the sake, and it is rich and full of flavor 🍶.
It is also high in alcohol (17%), so it's the kind that will make you drunk 🤤Thanks for the drink 🙏.
Sweet ⬜︎⬛︎⬜︎⬜︎⬜︎ Dry
Dark ⬛︎⬜︎⬜︎⬜︎⬜︎ Light
Preferred degree ★★★★⭐︎⭐︎⭐︎
It was served warm. Aroma of rice bran, acidity with a touch of citrus. Gentle graininess and umami.
The lingering aftertaste is slightly bitter and astringent, but the citrusiness gives it a slightly refreshing impression.
The aftertaste is like the aftertaste of ponzu (citrus juice) in a rice porridge.
The other day I drank a big issue with a label of a horse.
This time, it is retro style.
extensive knowledge
Ingredients:Rice(domestic), Rice Koji(domestic)
Ingredient rice: 100% Hachitan-Nishiki (produced in Hiroshima Prefecture)
Rice polishing ratio: 65
Alcohol content: 17
Sake degree: +15
Yeast: No additives
Sake mother: Bodai-moto (Soyashi-mizu-moto)
Pressed in a tank
Unfiltered unpasteurized sake
Brewing year: R5BY
