We are comparing different rice varieties of Dai-Go-No-Order Nama-Hashiroshi Junmai.
The second bottle is Hachitan-Nishiki.
It is served cold.
The color is a pale, soft yellow.
The nose has a mild aroma of young raisins, blue bananas, and fresh herbs.
The aroma of young raisins spreads gorgeously from the light mouthfeel, and the taste is lightly full of umami while being tightened by the acidity of the sake's yeast. The lingering aroma of wine barrels is pleasant.
When heated, the smooth umami of the rice can be felt easily.
Both of the Daigyo-no-No-Kyo sake are rich and mellow, with a good balance of complex, thick umami and a nice sharpness.
It was fun to compare the different flavors of the different rice, heating up the sake a little at a time 💕.
Ahhhh!
We had a luxurious drinking comparison 😊.
This time, we will be serving Dai-Go-No-Ido no Nama-Hashiroshi.
We compared two different rice varieties, Senbon-Nishiki and Hachitan-Nishiki.
Dai-Go-No-Ie is a Hiroshima sake,
We met Mr. Murakami at the Sake Festival at Osaka Takashimaya and brought this sake back to him.
We started with Senbon-Nishiki.
It is served cold.
The color is a soft yellow-orange.
The aroma has a hint of hojicha (roasted green tea), cacao, and the sweetness of rice.
The mild mouthfeel is followed by the acidity of the sake's original yeast, a hint of astringency, and a mild bitterness. The intertwining of these flavors creates a taste that is indescribably complex.
When heated,
When warmed up, the full-bodied sweetness and citrusy acidity stand out, creating a crisp, juicy flavor with a savory veil.
The citrus acidity makes a complex sake, which tends to be heavy, light and delicious.
Then we move on to the Hachitan-Nishiki.
The 8th Osaka Takashimaya Sake Festival (11)
After visiting the Eiko-Fuji booth again, we went to the Daigouji booth.
Mr. Toji Murakami was there!
Kumano Town, where the brewery is located, is famous for its calligraphy brushes.
Takashimaya doesn't seem to carry them, but he decided to participate in the event because of a chance encounter.
We drank
Bodaihashi Junmai Hachitan Nishiki 65
Gentle taste with a touch of acidity and lactic acidity
Junmai Ginjo Yamadanishiki 55
Clean and refreshing, but with a strong umami flavor.
Junmai Hachitan Nishiki (Magin) 65
A little citrusy. It was less spicy than the same label sake I've had in the past.
I heard that they don't need permission to call themselves Bodai Hashiroshi, though it used to be different in the past.
I heard that they met with the Bodai-Hashiroshi research group and they said "please use it".
I was asked if I was a restaurant owner since I had a lot of sake in my basket and Umaisan's basket. He asked me if I was a restaurant owner 🤣.
Sorry I didn't buy it as I already had 7 bottles in it 🙏.
My favorite horse label!
They recommend heating it up to lukewarm.
I had it cold and it was well-balanced and easy to drink.
Mr. Murakami worked part-time at Yamatoya Sake Brewery as a student, and has also worked 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 Shuzo in Hiroshima. Mr. Murakami worked part-time at Yamatoya Sake Brewery as a student, and has also worked at Takeketsuru Sake Brewery in Hiroshima and Kitajima Sake Brewery in Shiga Prefecture.
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.
